Burlington Public Library

"The Friends of the Burlington Library spent a delightful and delicious evening with Ellie Deaner featuring a presentation of "Depression Era Foods". The program corresponded with our Burlington Reads event … The Orphan Train. It was was beyond our expectations. Ms. Deaner presented recipes made with ingredients that would have been used during that time and adapted to our culinary senses today. From a quick and easy Corn Chowder to the big hit of the night, Bean and Pepper Salad and a fabulous Irish Bread, patrons left with a full appreciation and understanding of preparing foods with ingredients from the Depression Era. I must also say, she gave us some very helpful hints…one being to salt the pan to cook meat and prevent it from sticking … it works! Thank you Ellie Deaner for a fun-filled, informative and delicious evening."

Geri D., Burlington Public Library, Massachusetts

Roasted Asparagus

© "So Easy, So Delicious"
 
1 lb asparagus
Kosher (or coarse) salt and freshly
  ground black pepper, to taste
1 T olive oil
1 to 2 T lemon juice

Cut thick or woody ends off asparagus and rinse. Spray a baking pan with nonstick spray. Place asparagus in pan and drizzle with olive oil. Sprinkle with salt and pepper. Bake at 450° to 500° for 12 to 15 minutes, stirring once or twice, or until al dente. Drizzle with lemon juice, to taste. Serve hot or at room temperature.

Hint: For added flavor, add 1 to 2 fresh minced garlic cloves before roasting. Asparagus may be left whole or cut into small pieces.

ADP Culinary Team Building Event

"Great team building event-totally hands-on, interactive afternoon that allowed the team to show their creative side along with a streak of competitiveness-all done in fun. Ellie is a natural at getting the team to open up and share along with a well-planned cooking event-I highly recommend Cooking with Ellie! Thanks again-so happy I found your website in my search-lots of positive feedback today! (And my boys loved the Whoopie Pies )!! "

Jean R., ADP, Natick, Massachusetts

Griffin Electric lunchtime seminar

Leprechaun Mini-Tarts

 
15 (1 box) Athens Mini Phyllo shells
3 oz cream cheese, at room temperature
2/3 C marshmallow fluff
1 tsp fresh lime juice
1/4 tsp mint extract
2 drops green food coloring
2 to 3 fresh blueberries, pistachio nuts and/or
   fresh mint leaves, as garnish

In a medium bowl, using an electric mixer, combine softened cream cheese and marshmallow fluff and beat until fluffy. Add lime juice, mint extract and food coloring and mix until well blended. Using a pastry bag or spoon, fill each mini-phyllo shell. Garnish with blueberries, pistachios and/or fresh mint leaves.

Yield: 15 mini-tartlets

Hint: If you want crisp shells, remove them from the package and place on a cookie sheet. Bake at 350° for 3 to 5 minutes. Cool before filling.