Private cooking lesson

"Hi Ellie,
We had a great time and really enjoyed your company and the experience! The tips were appreciated too! I’m definitely a beginner in the kitchen, but, after your lesson I’m appreciative of the time in the kitchen. We’re also planning to reach out to you for a follow up lesson next year!"

Rick V., Charlestown, MA

Private cooking lesson

"Steve & I want to thank you so much for our cooking lesson this afternoon!!! We had such fun, and you made it so simple & easy to accomplish. Everything was delicious...yes; even my somewhat challenged taste buds enjoyed both meat recipes! And the chocolate lava cake with homemade whipped cream was a perfect ending to a perfect meal!!

Thanks again for all your help, suggestions and the wonderful cooking lesson!"

Valerie M., Melrose, MA

Groton Public Library

"Thanks so much for such a great program! "

Karen D., Groton Public Library, Groton MA

Christmas (belated) cooking party

"The party was great – thanks for everything. "

Diane S., Medway, Mass.

Private cooking lesson

"Thanks again for your time – the class was very helpful!"

Suzanne B., Westwood, Massachusetts

Lemon Poppy Seed Cake

2 eggs
1 C sugar
¾ C canola oil
¾ C milk
Rind of 2 lemons, grated
¼ C poppy seeds
1½ C flour
1 tsp baking powder
1¼ tsp salt

Beat eggs and sugar until light and fluffy. Add oil, milk, lemon rind and poppy seeds. Add the flour, baking powder and salt, stirring just until well blended (batter will be thin). Pour into a greased and floured 8 or 9-inch small bundt pan or a 9”x5” loaf pan. Bake at 350° for 40 to 45 minutes, or until a toothpick, inserted in the center, comes out clean.

Hint: This may also be baked in a 9-inch square pan, however reduce time to 30 to 34 minutes.

Culinary Team Building Event

"Thanks for a great time last night. The team had a wonderful time."

Kim B., Waltham, MA

Constant Contact All Star

Private cooking lesson

Salmon or Rainbow Trout in Foil

© 1991 "From Ellie's Kitchen to Yours"
 
1 lb salmon or rainbow trout fillets
1½ T olive oil
1½ T fresh lemon juice
1½ tsp Dijon mustard
1½ T parsley, chopped

Whisk oil, lemon juice and mustard together. Cut fillets in half and place each half on a piece of foil approximately 12 inches square. Pour half of the lemon-oil mixture on top of each portion of fish. Sprinkle half the parsley on top of that. "Drugstore wrap"* fish in foil and place on a baking sheet. Bake at 450° for 15 to 18 minutes, or until salmon is cooked completely. Serve one packet per person. To prepare in advance, assemble packets several hours earlier in the day and refrigerate. Remove from refrigerator a half hour before placing them in the oven.

Hint: I have made this recipe in many cooking classes and demonstrations and people who have never tasted salmon before, or those who never liked it before, always raved about it. Cooked this way, the fish has a very delicate flavor. The added bonus is that it is a very healthy recipe!

*Bring two opposite ends of foil together and fold over tightly. Then seal the other two ends.

Private cooking lesson

Dad's Christmas gift for Mom and daughter.

Culinary Team Buiding Event

"Thanks Ellie! They enjoyed it very much. "

Susan M., Saco, ME

Kid's cooking birthday party

I'an and his friends enjoyed cooking at his 7th birthday party.

Weston Library Program

Kid's cooking birthday party