"I want to extend my sincere thanks to you for doing such a wonderful program! Everyone had a great time, and the recipes were great even for the non-cooks in the group."
Michelle L., Framingham, Massachusetts
Thursday, December 11, 2014
Framingham Public Library
"I want to extend my sincere thanks to you for doing such a wonderful program! Everyone had a great time, and the recipes were great even for the non-cooks in the group."
Wednesday, December 10, 2014
Renewal by Andersen
"My Colleagues and I also enjoyed meeting you and loved your cooking demonstration. Everything was delicious…Thank you so much!
"
Sherri R., Northborough, Massachusetts
Tuesday, December 9, 2014
Group Cooking Class
"Hi Ellie, the food was wonderful. We enjoyed the evening. I hope you had a good time. We will be on touch."
Sandy P., Saugus, Mass.
Tuesday, December 2, 2014
Weston Public Library
"Holiday Gifts From the Kitchen"
"I really enjoyed your presentation! You are charming and my daughter loved the treats! Can't wait to make the nuts and choc sauce! And the pesto was the best (the high-quality cheese makes a big difference.)"
Rebecca F., Weston, Massachusetts
Monday, December 1, 2014
Sun Dried Tomato Risotto
© "So Easy, So Delicious"
10 sun dried tomatoes
1 C water
2½ C chicken or vegetable broth
2 T olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 C Arborio rice
1/3 C Parmesan cheese, grated
Salt and pepper, to taste
Chopped parsley, for garnish (optional)
In a small saucepan, simmer the tomatoes in water for about 1 minute. Drain and reserve liquid. Chop tomatoes. In a medium saucepan, combine reserved cooking liquid and broth and bring to a simmer. Regulate heat to keep liquid simmering. In a large saucepan, heat the olive oil and add the onion and garlic and stir until softened. Add the rice and stir until the grains are all coated with oil. Add chopped tomatoes and ½ cup of the simmering liquid. Cook over medium heat, stirring until liquid has been absorbed. Continue adding the liquid, ½ cup at a time, until it is all absorbed, approximately 18 minutes. Stir in the Parmesan, salt and pepper. Sprinkle with parsley, if desired.
Hint: You can cut the sun dried tomatoes with a scissors before soaking them and then you won’t have to chop them later. Also, you can pour 1 cup of boiling water over the tomatoes and let them sit for a minute, rather than cooking them on the stove.
10 sun dried tomatoes
1 C water
2½ C chicken or vegetable broth
2 T olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 C Arborio rice
1/3 C Parmesan cheese, grated
Salt and pepper, to taste
Chopped parsley, for garnish (optional)
In a small saucepan, simmer the tomatoes in water for about 1 minute. Drain and reserve liquid. Chop tomatoes. In a medium saucepan, combine reserved cooking liquid and broth and bring to a simmer. Regulate heat to keep liquid simmering. In a large saucepan, heat the olive oil and add the onion and garlic and stir until softened. Add the rice and stir until the grains are all coated with oil. Add chopped tomatoes and ½ cup of the simmering liquid. Cook over medium heat, stirring until liquid has been absorbed. Continue adding the liquid, ½ cup at a time, until it is all absorbed, approximately 18 minutes. Stir in the Parmesan, salt and pepper. Sprinkle with parsley, if desired.
Hint: You can cut the sun dried tomatoes with a scissors before soaking them and then you won’t have to chop them later. Also, you can pour 1 cup of boiling water over the tomatoes and let them sit for a minute, rather than cooking them on the stove.
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