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.