Private cooking lesson

Mike surprised Rachel with a cooking lesson for her birthday. Check below to hear about some of the recipes they prepared.
"The lesson was really great and it was wonderful to have met and cooked with you! Mike and I really enjoyed the time together. Yes - Mike did a great job with the risotto and remembered to season it. That was actually my favorite part of the meal! Everything turned out great, however, and Mike and I had to split the leftovers (which is really saying something from someone who doesn't eat leftovers very often!) Mike's favorite recipe was the salad dressing. He just loved it. Thank you again for a great experience!"

Rachel D., Taunton, Mass.

Culinary Team Building

This marketing group from a worldwide company had lots of fun producing a 5 course holiday dinner. As you can see from this video clip, they were a very creative group!

Multicolored Baked Peppers

©1991 "From Ellie's Kitchen to Yours""

1 lb ground beef
6 large red, green or yellow peppers
1 clove garlic, minced
1/4 to 1/2 C pignolia nuts (pine nuts)
1/2 C pitted black olives, sliced
1/4 C olive oil
1/2 C flavored bread crumbs
1/4 tsp salt
Black pepper, to taste

Cut peppers into strips and place in a greased 9"x13" pan. Add everything except bread crumbs and oil. Then sprinkle bread crumbs on top and drizzle with oil. Bake uncovered at 350° for 35 to 40 minutes, stirring occasionally.

Hint: The dish can be assembled early in the day and baked at serving time. Pignolia, or pine nuts, are usually found in the gourmet or international food sections of most supermarkets or at specialty stores.