Private cooking lesson

Camp friends since their teens, these 7 women still get together often, especially to celebrate each others birthdays. They surprised Amy, the ‘birthday girl’ by giving her a cooking party.
"We had a great time. All of the recipes were great. I am going to make them again. Have a Happy New Year!! Thanks again."
..................................................Laurie S., Andover, MA

"As you could tell, we all had a fabulous, fun time and enjoyed cooking with you! Our dinner turned out great! Love the photos on your blog."
..................................................Carolyn R., Acton, MA

Culinary Team Building

These teams from Alkermes Pharmaceuticals were busy preparing parts of the meal which they all got to enjoy a little later in the evening.

Kid's Cooking Birthday Party

As you can see, these 7 year olds are busy decorating the dessert at Constance’s birthday party.
“Thank you so much for Constance's birthday party. All the children enjoyed it.”
..............................................Karine D., Belmont, MA

Culinary Team Building

Massachusetts Dental Society
...Leadership Institute Team Building

Mini-Pepperoni Cheese Rolls

© 1991 "From Ellie's Kitchen to Yours"

1 pkg Pillsbury Crescent Rolls
4 oz pepperoni, sliced
4 oz Cheddar cheese, shredded
1 egg, beaten with 1 tsp water

Open Crescent Roll package. Press 2 triangles (a quarter of the dough) together and roll out slightly with rolling pin into an oblong shape. Spread a quarter of pepperoni slices on dough. Cover with a quarter of the cheese. Roll up, jellyroll fashion, and pinch ends to seal. Place seam side down on a greased cookie sheet. Brush with egg mixture. Bake at 375° for 10 to 12 minutes, or until golden. Allow to cool for about 2 to 3 minutes before slicing. Serve hot.

...................................................Yield: 32 pieces

Hint: Slice each roll into about 8 pieces to serve as hors d'oeuvres. If you want to serve these as sandwiches, do not cut them and you will have 4 sandwiches. These pepperoni rolls make a hit with "kids" of all ages.

Private cooking lesson

Carol wanted to show the strudel she made to her friends, who had given her a gift certificate for her birthday cooking lesson.
..............................Carol K., Sudbury, Massachusetts

Kid's Cooking Birthday Party

Since Ben loves to cook, his parents treated him to a private cooking lesson for his birthday. His 2 sisters joined him and they all seemed to enjoy themselves.

"Thanks so much for the lesson--we all had a terrific time. Ben was very happy and felt that he learned a lot. We also had 2 terrific dinners."
..................................Lisa S., Westboro, Massachusetts

Private cooking lesson

In Jessica and Matt 's kitchen...

"We definitely enjoyed the "fruits of our labor". We were quite full for several days following our class. The afternoon gave us much more than we anticipated! We had so much fun, and really the time just fly by! We have used the chicken with lemon and soy sauce since then, and intend to use the others, but need to wait till after Thanksgiving for room in our tummies! Because of the raving I did after the class and the leftovers I brought in for lunch, several co-workers have asked me for the recipies, so 3 of them got copies, and one has even made the chicken with lemon and soy sauce already! We highly recommend you to those we know, and will potentially in the future call you up for another lesson. I also wanted to say thank you for the cookbook! I have already done 2 other dishes out of it, and they were huge successes too. Thank you so much for the wonderful afternoon and everything that followed!"
....................................Jessica B., Ayer, Massachusetts

Private cooking lesson

Bobby wanted to learn more about Italian cooking, so Pam surprised him with a gift certificate for a cooking lesson right in his own kitchen!

"It was great to meet you last night as well! We really enjoyed the whole experience of cooking with you and learned a lot of helpful hints as well as some really delicious recipes! Everything tasted fantastic! Thank you for the picture - it came out great! We'll definitely be in contact if any questions arise. Thanks again for everything!"
...............................Pam C., Southboro, Massachusetts

Apple Rice Pilaf

© 1999 “So Easy, So Delicious”








1 to 2 T olive oil or butter or margarine
1 medium onion, chopped
1 stalk celery, chopped
Rind of 1 orange, grated
1 C white or brown rice
¼ C parsley, minced, divided
2 C apple cider or apple juice
½ C dried cranberries or raisins
Salt and pepper, to taste

Heat oil, butter or margarine in a saucepan. Add onion, celery and orange rind and sauté until vegetables are limp. Add rice and continue cooking just until rice is golden. Add half the parsley, cider or apple juice and dried cranberries or raisins. Bring to a boil. Cover and reduce heat to a simmer. Cook for 25 minutes for white rice and almost an hour for brown rice. Add salt and pepper, to taste. Sprinkle remaining parsley on top just before serving.

Hint: This pilaf has a fruity taste and goes especially well with poultry, pork or lamb.

Private cooking lesson

Kristine and David both got a kick out of the lesson. They also used their head and scored. Kristine was quite forward which would be expected of a forward. Also, even though she is a Breaker, nothing in the class was broken. Can you guess who Kristine is? Check out her website to find out.
"Ellie Deaner’s “Let’s Get Cooking” class was great! My husband and I got it for a wedding present and we finally got around to using it. Ellie did a great job giving us little tidbits and showing how easy it can be. We prepared 5 meals and loved them all.

We had a blast cooking and the kitchen is now a place where I feel more comfortable and my husband too. Thanks Ellie!!!!!!!!

Thanks again for a great afternoon."
..........................................Kristine L., Needham, MA

Garden Club program

Winchester Garden Club members enthusiastically responded to my presentation on “Harvest Recipes with Herbs”. Everyone enjoyed sampling what they saw prepared.
"HI Ellie: I just received a phone call from our President of the Winchester Home and Garden Club and said your program was one of the very best. Our members were so excited to learn a new way of preparing butternut squash, that many went home to have one for dinner in the evening. Also, the pumpkin soup was a big hit. Thanks so much for your wonderful cooking program."

Florence Gosselin, Program Chairlady, Winchester Home and Garden Club, MA

Garden Club program

Medfield Garden Club members seemed very enthusiastic as both listeners and tasters, during my presentation on “Harvest Recipes with Herbs”.

"I speak for all the members of the garden club in saying what a wonderful day we all had yesterday. Your food was delicious, your presentation delightful and you, yourself a charming "julia", meant as a compliment!
Thanks for the great tips on herbs."
...........Fran Fedor, Program Chair, Medfield Garden Club, MA

Private cooking lesson

Nancy surprised her husband with a cooking lesson on his birthday.

"I couldn't wait to tell you how delicious dinner was. We had such a great time and imagine our reward...a wonderful dinner. Dessert is cooking but I know that will be terrific as well.

It was great to finally meet you. Thanks again for helping to make Bob's birthday so special!"

...............................Nancy K., Stoughton, Massachusetts

Halloween Culinary Team Building

Staff training day at Cottage Children’s Center, Marlboro

"Thank you for coming to our center on Monday; I like the concept of cooking as a team building activity. It was a pleasure to meet you and your husband and to be able to participate in this activity." ...........................Denise F.

"Thanks for your team building workshop on Monday. I intend to try a few of the recipes at home. The apple crisp dessert was delicious. The video was nice to see. Thanks for sharing it".............................................Linda M.

Private cooking lesson

Glenn loves to cook and said he was thrilled when Sarah surprised him with a cooking lesson for their anniversary.

"It was great fun cooking with you! We not only ended-up with lots of delicious food but the experience itself was fantastic. Glenn is pumped to know his new cooking tricks, a truly happy customer. So thank-you for everything but most importantly for graciously staying through the completion of the dishes, that was much appreciated.
Again, it was a great pleasure!"
.................................Sarah M., Berlin, Massachusetts

Halloween Culinary Team Building

"On behalf of the Regulatory team here at Cubist, I would like to thank you for providing us with such a fun and delicious teambuilding event. We could not stop talking about it at work yesterday. You and your team were so gracious and planned such a great time for us, which was topped off with delicious food. How could we go wrong? The event met all of our expectations and more. I will make sure I get the word out there to anyone who is looking into options for teambuilding to check out your website. Thank you also for the wonderful pictures and video link. I will plan on sending your emails to the rest of the team so that they can enjoy them as much as I did. Again, we appreciate all that you and your team did and will certainly consider a return engagement in the future.

Best Regards to you and your team for a Happy and Spooky Halloween Season!!!!"

...........Jeff B., Cubist Pharmaceuticals, Lexington, MA

Home cooking lesson

Experienced cooks, Robyn and Paul, celebrated their anniversary by having a cooking lesson and then enjoying their special dinner together.

"Well, even though we had a rough start with our oven/stove, we had a fun afternoon with you and dinner came out GREAT! The filets were juicy and delicious, the asparagus was the best I've had, the rice pilaf was moist and yummy, and last but not least, the souffle rose and topped off our special dinner just perfectly! Paul even made some more crab rangoons for our daughter when she came home...she loved them. When I told her we could make them with nutella, too, she got very excited about helping make some of THOSE!

Thanks again, we had a great time!"

................................Robyn R., Marlboro, Massachusetts

Cidered Baked French Toast

© 1999 “So Easy, So Delicious”

4 slices cinnamon-raisin bread
2 eggs
½ C apple cider or apple juice
2 T sugar
½ tsp vanilla
Confectioners’ sugar, for sprinkling on top

Place bread in a 9-inch square baking pan. Whisk together eggs, cider, sugar and vanilla until well blended. Pour this mixture over the bread. Let stand, turning once, until egg mixture is absorbed, about 5 to 10 minutes. Place bread slices on a cookie sheet that has been greased or sprayed with a nonstick cooking spray. Bake at 375° for 12 minutes and turn slices. Continue baking until puffed and golden, approximately 12 additional minutes. Serve with applesauce or with confectioners’ sugar sprinkled on top.

Hint: If you don’t have raisin bread, use plain bread and add 2 tablespoons raisins to the egg mixture. This recipe is lower in fat than traditional French toast because it is baked rather than fried. Also, egg substitutes can be used. People who are lactose intolerant will appreciate the fact that this is made with cider instead of milk.

Corporate Lunchtime Seminar

If you are looking for some tips to prepare Quick & Healthy Fall Suppers, then click on the video below. This presentation was given at the Massachusetts Eye and Ear Infirmary (MEEI) in Boston.

Review of "Julie & Julia"

Lately, wherever I go people ask me if I’ve seen the new movie, Julie & Julia. My answer is “of course, I saw it within the first few days that it appeared in local theatres”. The next questions are always whether I liked it, and if I think it did a good job portraying Julia Child’s life. The answer to both questions, in my opinion, is “yes”. For those of you who haven’t yet seen the movie, it is basically a biography of Julia Child, how and why she became interested in cooking, how she wrote her first cookbook, Mastering the Art of French Cooking and how that book revolutionized home cooking in the US. Instead of focusing just on Julia’s life, however, the movie also focuses on Julie Powell, a young woman from New York, who, in a quest to find herself, cooked her way through all 524 recipes in Julia’s cookbook, Mastering the Art of French Cooking within one year, and documented it by writing a daily blog.

Perhaps one of the reasons why I enjoyed the film so much is because I identified with both Julia and Julie. I have admired Julia Child for many years, and, like her, I didn’t begin my career thinking that I wanted to become a cooking teacher and cookbook author. Another reason why I enjoyed the movie so much was because I could also identify with Julie Powell, the young bride who cooked all of the recipes in Julia’s first cookbook. As a young bride, who loved to eat, wasn’t as thrilled being a speech therapist as I thought I’d be, and, like Julie, didn’t know what to do with my life; I too cooked my way through a good portion of Julia’s first book. In fact, I still remember the day I made Julia’s puff pastry, which had to go back and forth, for several hours, between the board on which the dough was being rolled out, to the refrigerator to chill, which I remember doing in between changing my son’s diapers! Also, at that time, I couldn’t attend as many cooking lessons as I wanted, so, like Julie, I cooked my way through Julia’s book. However, I have to confess that I didn’t even come close to trying all of the 524 recipes, and, I never made the famous duck!

The movie made me realize how much following Julia’s recipes and watching her enthusiastic and lively style on TV greatly influenced me and my love for experimenting in the kitchen. I had met Julia a couple of times, attended a few of her cooking demonstrations, and watched many of her TV shows, so the movie pointed out to me how watching Julia eventually encouraged me to start teaching cooking in my own kitchen, produce and host a cable TV show, and write 2 cookbooks. However, please realize that I don’t pretend to place myself in the same category as Julia in terms of all her knowledge, cooking techniques and marvelous personality. As many of you know, my style of cooking is geared more for today’s cooks, who often like to ‘cook from scratch’, but don’t have the time to use many of Julia’s classical techniques. And, my recipes don’t contain nearly as much butter and wine as Julia’s! One other major similarity to my life in comparison to that of Julia’s is that like Julia’s devoted, helpful and supportive husband Paul, I have Dennis, my extremely supportive husband, who encourages me to be myself and keep aiming for exciting new opportunities. I could never do what I have done without his help and encouragement.

In terms of the acting and accuracy of the movie in portraying Julia’s life, I think that Meryl Streep did a fantastic job! She really made Julia come alive! The movie closely followed Julia’s biography/autobiography, entitled My Life in France, which she wrote with Alex Prud’homme, her husband’s grand nephew. It afforded people an in depth view of Julia’s personality as well as her life, as she began her career in cooking and writing. So, if you like to cook, have enjoyed watching Julia Child cook on TV, or have enjoyed her many wonderful cookbooks, I highly recommend that you see the movie Julie & Julia.

Apple or Peach Torte

© 1991 "From Ellie's Kitchen to Yours"

Crust:
1 C butter or margarine
2/3 C sugar
1 tsp vanilla
2 C flour

Filling:
8 oz cream cheese, softened
1/4 C sugar
1 tsp vanilla
1 egg

Topping:
4 C apples or peaches, peeled and sliced
1/3 C sugar
1 tsp cinnamon
Lemon juice

Glaze:
Apricot jam (approximately 1/2 C)

Cream butter or margarine with sugar until fluffy. Add vanilla and flour and mix until well blended. Press into bottom and a little way up the sides of a 9-inch springform pan. Cream filling ingredients together and pour into crust. Drizzle lemon juice over fruit and then mix fruit with sugar and cinnamon. Arrange apples or peaches attractively on top of filling. Bake at 350° for about 1 hour, or until golden. Glaze with apricot jam that has been melted and strained. Chill for a few hours. Remove from the refrigerator about 30 minutes before serving.

Hint: This is a very fancy looking dessert that is easy to prepare. It is delicious with either apples or peaches or a combination. I like to make it in late summer or early fall when these fruits are at their peak. You can peel peaches by dropping them into boiling water for about 40 to 60 seconds. Remove with a slotted spoon and place in cold water for the same length of time. Then remove skin with a sharp paring knife. This technique can also be used to peel tomatoes.

Private cooking lesson

Newlyweds Sarah and Corey wanted to work on a menu to prepare for their first dinner party. Here are the results.

“We had an absolute blast on Friday and are still enjoying the delicious dishes that we made. It's clear that Ellie is a fantastic chef, but she's also an amazing and patient teacher. We were so impressed by how easily we were able to prepare no less than FOUR dishes within just a couple of hours! Even the daunting-sounding entree that we had requested to learn--Beef Wellington--turned out to be a snap thanks to Ellie. In addition to picking up some excellent cooking techniques and recipes, we had a great deal of fun. We would recommend Ellie to anyone who's looking for an easy--yet sophisticated--approach to cooking!”
...........................Sarah & Corey J., Lynn, Massachusetts

Private cooking lesson

This sister and brother team had fun together preparing some of their favorite dishes. In fact when they finished cooking he was so anxious to try everything that he said "I don't think I ever wanted to eat food this bad"!

"It certainly was fun, informative, and delicious. They really did enjoy it and are looking foward to their cheese mac tonight. Hope to see you soon!"
...Helen P., Northbridge, MA

Grilled Fish in Foil

© 1991 "From Ellie's Kitchen to Yours"

1 to 1½ lbs bluefish, scrod, haddock, sole or salmon fillets
1 green, yellow or red pepper, chopped
1 small zucchini, grated or chopped
1 medium ripe tomato, chopped
1 to 2 carrots, grated or chopped
1 to 2 T olive oil or melted butter
1 tsp fresh lemon juice
1 tsp chopped parsley, dill or oregano

Cut a piece of heavy duty foil to approximately 12"x18". Grease lightly or spray with nonstick cooking spray. Combine vegetables and place on foil. Top with fish. Sprinkle with lemon juice, oil or melted butter, chopped parsley, dill, basil or oregano, etc. Fold up foil to make a package. Place package on hot grill. Cook about 15 minutes, or until fish flakes.

Hint: While the fish is grilling, you can grill some sliced potatoes in another packet of foil. Just add sliced onions, salt, pepper and a little olive oil to the potatoes. Turn packet over every 5 minutes, cooking for a total of about 25 minutes. This way your entire dinner will be cooked on the grill. There will be no pans to wash and no kitchen to clean!

Private cooking lesson

This bride and groom had fun cooking together
while preparing some wonderful recipes!



"It was great cooking with you as well! Each dish was
delicious and, of course, we ate every last bite! BTW, The halibut packet came out fantastic on Friday night.The lesson far exceeded our expectations and we can't wait to cook some more great meals from your cookbook. Not only did you teach us several exciting dishes, but we learned many new techniques that I can apply everyday. I look forward to cooking with you again in the future!"
....Melanie & Adam M.,
.....Boston, Massachusetts

Private cooking lesson

Lisa loves to watch the Cooking Channel so she and her friends really enjoyed their cooking lesson!

"Just a quick note to let you know what a great night of cooking it was on Friday . Linda, Ann and I really enjoyed the cooking class. You were wonderful Ellie. I hope to have another class soon."
.........................................Lisa C., Wilmington, Mass.

"Just wanted to thank you for great class, last night. It was just what Lisa, Ann and I were looking for. We all enjoyed learning about Asian cooking and all the helpful hints, that I'm sure we'll be practicing in the future."
.............................................. Linda N., Salem, NH

Triple Red Couscous Salad

1¼ C couscous
½ C boiling water
3 to 4 T olive oil
3 large tomatoes, finely chopped
½ red pepper, finely chopped
½ red onion, finely chopped
¼ C mint, finely chopped
Juice of 1 lemon
Salt and pepper, to taste

Place boiling water in a bowl and add couscous. Cover and set aside for 10 minutes. Then add olive oil, tomatoes, red pepper, onion and mint. Toss and add lemon juice. Season with salt and pepper. Serve immediately or make ahead and refrigerate. Bring to room temperature before serving.

Hint: This salad is tasty as a side dish or it can be made into a meal by placing it on a bed of greens and surrounding it with strips of turkey or chicken breast

Homemade ice cream sandwiches

If you like ice cream sandwiches, and would like to create your own, simply cut the peanut butter marble bars or other bar cookies into the size you'd like and spread softened ice cream between the 2 "bottoms" and freeze until firm. To make them really special roll the edges in frosting, melted chocolate or in red, white and blue, or whatever color sprinkles you like, and freeze until firm. When frozen, place each sandwich in a plastic baggie until serving time. Of course you may also make round sandwiches by using large round cookies instead of bars.

Vietnamese Grilled Beef

½ tsp freshly cracked black pepper
1½ tsp sugar
2 cloves garlic, minced
2 T oyster sauce
1 tsp Thai fish sauce
1 T soy sauce
1 lb sirloin tips, cut into cubes or strips

In a medium bowl, combine all ingredients, except beef, and whisk until well-blended. Pour over beef and stir until beef is well-coated. Marinate in the refrigerator for at least 2 hours, or up to a day. If using beef strips, place on grill and turn with tongs. Cubes may be placed directly on the grill or on shish kabob skewers. Grill until desired doneness is reached.

Barbecue preparation

• Always defrost frozen meats completely in the refrigerator or if in a hurry, in the microwave.


• Use a timer to remind you when to check or turn food on the grill.


• Prevent food from sticking to the grid by coating lightly with vegetable oil (use a paper towel dipped in the oil to apply), or use a vegetable cooking spray prior to grilling. Never spray toward an open fire.


• Transfer cooked foods from grill to table using clean utensils and plates. Never place cooked meat onto a plate that was previously used for raw meat.


• Use sugar or tomato-based sauces only during the last 15 to 20 minutes of direct grilling to prevent burning or charring.
  Always use tongs for turning meat. Piercing meat with a fork causes it to lose natural juices.


• Use a meat thermometer to check the doneness of meat near the end of the recommended cooking time. Insert it into the thickest area, being careful not to touch bone or fat.

Private cooking lesson

Carol received a gift certificate for Mother's Day and used it to increase her repetoire of quick and healthy recipes.

Private cooking lesson

Jodie and John are putting the finishing touches on their Chicken Breasts in Filo.





Thank you cooking with us last week; we had a lot of fun. I couldn't believe we prepared 4 meals in 2 hours, which were all delicious!!! In fact, this evening we made the Chicken Breasts in Filo again, because we were so impressed with the flavor. And, I really enjoyed the Spaghetti and Artichoke leftovers; it was just as delicious the next day.
.......................Jodie & John B., Sturbridge, Massachusetts

Private cooking lesson

See Jenn and Mike as they worked with wonton wrappers to make Chinese Dumplings / Potstickers, Chocolate Butterflies and Shortcut Cannolis.

Birthday cooking class

Everyone thoroughly enjoyed the experience.It was the best gift I could give to my mother-in-law! The food was simply delicious, especially the pesto sauce and the versatile cake was ultimate! Thanks for the visit,
Anuja A., Ashland, MA

Staging a last minute picnic

On a recent visit to my son and his family in Michigan, my daughter-in-law, 6 year old granddaughter and I put together a delectable picnic supper in a very short amount of time. Since it was both delicious and enjoyable I thought that I'd share what we did so that you might be inspired to stage your own last minute picnic. We first went to a wonderful Italian grocery/gourmet shop and purchased some cold cuts, cheeses and freshly baked breads. When we got home my daughter-in-law roasted some asparagus and green beans, which she had drizzled with a little balsamic vinegar, olive oil and spices. (She roasted both veggies on the same large cookie sheet so there was very little clean up.) While she did that my granddaughter and I made fruit kabobs for dessert. We cut up chunks of watermelon, mango and pineapple and threaded them on 6" skewers alternately with green grapes and strawberries. We also made a quick and tasty yogurt dip to accompany the kabobs. A bag of potato chips, some mustards, sparkling water and wine were added to the cooler and we were all set. Not only did the adults enjoy their dinner, but it greatly appealed to my granddaughter and her 2½ year old brother as well. Everyone enjoyed being outdoors and there were no dishes to clean or crumbs to vacuum!

Fillet of Sole Sauté

© 1991 "From Ellie's Kitchen to Yours"

1 lb fillet of sole
2 to 3 T flour
Salt and pepper, to taste
1 T butter
1 T olive oil
1 to 2 T fresh lemon juice

Combine flour, salt and pepper. Lightly dip sole into seasoned flour, shaking off the excess. Heat butter and olive oil in a frying pan. Sauté fish fillets for approximately 1½ to 2 minutes per side. Squeeze a little fresh lemon juice directly into the frying pan and allow it to sizzle and reduce. Then swirl fish around in juice. Cook for one more minute or until fish is golden. Do not overcook.

Hint: Flounder, a flat fish similar to sole, also works well in this recipe. The secret to this recipe is adding the lemon juice while the fish is cooking, as opposed to squeezing it on after it is cooked.

Library cooking demonstration

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

Click on ► above to start video
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.

Click on ► above to start video

Library cooking demonstration

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

Click on ► above to start video

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

Click on ► above to start video

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.