Library cooking demonstration

These exerps are from a cooking demonstration presented at the Peabody Institute Library, Danvers, Mass. Watch and enjoy!

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We were thrilled with your program-we have received nothing but positive and enthusiastic feedback from our patrons[and a good deal of regret from those on staff who have copies of the recipes but were unable to attend!].I made your linguine & broccoli for dinner on Friday at home-really delicious!
D. Maturi, Peabody Institute Library, Danvers Massachusetts

Keeping lettuce fresh

Although on occasion I have purchased lettuce in a bag, I prefer buying heads of red leaf, green leaf, Romaine or Boston lettuce and washing and storing it myself. The secret to keeping the lettuce fresh and crisp is to remove the core, wash the leaves and dry them thoroughly. I find that using a salad spinner dries the leaves the best. After the leaves have been spun dry, I wrap them in a piece of paper towel, place in a plastic bag and refrigerate. Lettuce and baby spinach cared for in this manner will remain fresh for several days and often for up to a week.

Bridal shower cooking demonstration

Olga surely seemed surprised at having a cooking demonstration as part of her bridal shower. Her friends enjoyed her culinary creations.

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Library cooking demonstration

These exerps are from a cooking demonstration presented at the Thomas Crane Public Library, Quincy. Watch and enjoy!

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Thanks again for a great program.
M. Allen, Thomas Crane Public Library, Quincy, Mass.

Restaurant Week

Have you ever participated in Restaurant Week Boston? This event allows you to sample new restaurants and visit old favorites, at reduced prices. Chefs at over 200 restaurants in and around Greater Boston will serve special 3- course lunches for $20.09 and/or dinners for $33.09 This year, for the first time, a 2 course lunch option will also be available for $15.09.

During the past few years I have attended Restaurant Week, both during August and March, and enjoyed it immensely. It has been fun visiting restaurants that often require reservations far in advance, or that I’ve heard wonderful things about and never taken the opportunity to try. So if you’re a passionate foodie, or just like to check out new menus and see different restaurants, I suggest that you sign up for some delicious meals during these upcoming Restaurant Weeks. To do so, visit bostonusa.com/restaurantweek.

Versatility of yogurt

Did you know that you can substitute yogurt in recipes calling for buttermilk, sour milk or sour cream? To trim calories and fat, you may use non fat yogurt, however that tends to be quite watery, so you'll probably want to drain it when substituting it for sour cream in dips, breads and cakes. To drain yogurt, line a funnel or coffee filter with a paper filter or cheesecloth and place over a bowl or pitcher. Allow it to drain for several hours, in the refrigerator, until it reaches the consistency that you desire. If, however, you use Greek yogurt, which is thicker than most other yogurt, you won't have to drain it.

Private cooking lesson

Michelle and Don, of Southampton, Mass., could hardly wait to taste some of the pasta that they made during their cooking lesson at their home.

Wow -- This was my favorite Christmas present ever!! I'm a huge fan of the Food Network and while watching one of the chefs teach people how to cook I mentioned to my husband how amazing it would be to get cooking lessons from a real chef. To surprise me he found Ellie!! I have always considered myself a decent cook and could certainly put together a meal, but with my busy work schedule I have found myself using or making "convenience" foods instead of meals. Ellie has changed all that for us!! It was simply fantastic to have her come into our home, teach us how to prepare quick, healthy and delicious meals! It was truly a pleasure to learn from her. She is pleasant, kind and so knowledgeable. If you are ever trying to find that PERFECT gift to give to someone you love - this is it! I am hoping to have her come out this summer and help me learn new techniques and secrets to outdoor grilling.
...................................... Michelle D., Southampton, MA

Private cooking lesson

This couple enjoys entertaining so their lesson focused on recipes for foolproof dinner parties.
Look at Hannah as she waits for the leftovers!

Thank you for the pictures and the cooking class. Heinz and I both had a great time and learned a lot. It was a great Christmas present.......................Lynn W., Framingham, MA

Cooking program

Parents at the Cottage Street Children's Center in Marlborough had a chance to learn how to prepare some quick and healthy recipes for families on the go.

¿¿ Chocolate Candy Trivia ??

Do you know??

1) When did Hershey bars first appear?
2) How did Tootsie Rolls get their name?
3) Brownies were first sold through what catalog?
4) When were semisweet chocolate morsels first introduced?
5) When and why were M&M's created?

scroll down for answers

1) Milton Hershey formulated the first Hershey bar in 1894
2) Leonard Hershfield invented them in 1896 and named them after his daughter
3) Sears, Roebuck and Co. in 1897
4) By Nestle in 1939
5) The Mars Co. developed M&M's in 1940 for soldiers going off to WWII

Culinary Team Building Event

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Here is some feedback from one of my recent Culinary Team Building Events.

Your staff exceeded expectations. I enjoyed working with my colleagues in a different venue! I loved the enthusiasm of Ellie and crew. They hosted a fun, safe and tasty event. .....................................................Jay

Outstanding - really fun event - the results were really delicious...................................................Diane

Women's Group cooking class

Here are a few words from the chairperson of a Women's Group for whom I did a cooking lesson.

I would say that this was one of the most popular events for our group!
Everyone, not only loved the food, but enjoyed your hospitality, warmth, generosity and very good humor.
Everything was delicious.....and plentiful!

You now have 13 new raving fans (excluding Jennifer and me because we were already fans!)
and again with thanks,
............................................Sandie R., Framingham, MA

Split Pea Soup

At this is the time of year, whenever it’s snowy and icy, a signal goes off in my brain saying “it’s a bread and/or soup day”, and I immediately raid my refrigerator and cupboards to see what ingredients I have to start a soup. Then, while the soup is cooking I often bake bread.

One of my favorite soups, which contain ingredients that I usually keep on hand, is Split Pea Soup. It’s thick and hearty, full of fiber and protein and nourishing enough, when combined with bread, to serve as a meal.
I hope that you’ll try it and enjoy it.

Split Pea Soup
© 1991 "From Ellie's Kitchen to Yours"

8 C chicken or vegetable broth
2 C split peas, rinsed
2 bay leaves
2 cloves garlic, minced
1 stalk celery, chopped
2 carrots, chopped
1 onion, minced
1 potato, peeled and cubed
2 T fresh parsley, minced
1/4 tsp thyme
1/2 tsp marjoram
1-1/2 tsp soy sauce
Black pepper, to taste

Bring the broth to a boil. Add the split peas and bay leaves. Cover and simmer for 30 minutes. Add the vegetables, herbs and seasonings to the soup. Simmer until the vegetables are soft, about 30 to 35 minutes. Remove the bay leaves before serving.

All about ginger

If you substitute powdered ginger for fresh ginger root you don't know what you are missing! Fresh ginger enhances both the flavor and fragrance in recipes that call for it. Fresh ginger can be found in the produce department of most supermarkets. Generally you can buy whatever size piece you want by breaking off a piece from a ginger root. To store or preserve the ginger that you are not using immediately, simply place it in a glass jar (I use an empty, clean pint size mayonnaise jar) and cover it with dry sherry and place the jar in the refrigerator. The ginger will remain fresh for up to 6 months. Whenever you need some of the ginger remove a piece from the jar and peel it with a knife. Depending upon what your recipe requires, chop, slice or grate the ginger. My favorite way to grate ginger is to use a microplane.

Events & Adventures

Events & Adventures, a social group for singles, enjoyed a cooking lesson with Ellie entitled "Quick & Easy Meals for People on the Go".