Private cooking lesson

"Ellie is great. She went very slow so that I could get every step of the recipe just right. She also demonstrated things over and over again so that I could master each technique. I would certainly take another class with her in the future.”

Jill R., Cambridge, MA

Baked French Toast with Blueberry Sauce

© 1991 "From Ellie's Kitchen to Yours"
 
8 oz loaf French or Italian bread
4 eggs
½ C milk
¼ tsp baking powder
1 tsp vanilla
½ C sugar
1 tsp cinnamon
1 tsp cornstarch
5 C (approx. 1½ lbs) fresh or frozen blueberries
2 T melted butter or margarine
Confectioners' sugar

Slice the bread into 12 to 14 slices about ¾-inch thick. Place on a 10½"x15½"x1" cookie sheet. Whisk eggs, milk, baking powder and vanilla together and slowly pour it over the bread, turning to coat the bread completely. Cover with plastic wrap and refrigerate for 1 to 2 hours, or overnight. Combine blueberries, cinnamon, sugar and cornstarch and place in a greased 9"x13" baking pan. Place bread, wettest side up, on the berry mixture. Wedge slices in tightly, cutting some pieces to fit, if necessary. Brush tops of bread with melted butter or margarine. Bake at 450° for 20 to 25 minutes or until the toast is golden and the berries are bubbling around the sides. Remove from the oven and sprinkle with confectioners' sugar. Let rest for 5 minutes before serving. To serve, lift toast onto plates and spoon blueberry sauce over it.

Hint: You might also like to try strawberries, raspberries or sliced peaches or apples to vary the flavor of your Baked French Toast. When blueberries are not in season, frozen, unthawed, blueberries may be substituted for fresh. Also, cholesterol free egg substitutes work very well in this recipe.

Private cooking lesson

"Hi Ellie,

I had so much fun today during our cooking lesson. You shared so many great tidbits of food facts, I can't wait to use it and share with my friends and family. Good thing I took notes.

My girlfriend Kris and I enjoyed your practical facts on egg yolks (a great facial cleanser) and meat information (what's the best cut for soups vs fajitas). You have such a wealth of cooking information and you shared it with us so easily. Honestly, you're the fun female version of Alton Brown!

Thanks again for coming to my house and sharing your knowledge. I look forward to trying out the recipes in your cookbook, as well as sharing the recipes I learned today with the rest of my family and friends.

A big Thank you!"

Liz B., Millis, MA

Minerva Lodge

Janet P., Minerva Lodge,
Stoughton, Massachusetts

Pasta and Tuna Salad

© 1999 "So Easy, So Delicious"
 
½ C olive or canola oil
2 cloves garlic, minced
½ tsp salt, or to taste
½ tsp black pepper, or to taste
4 to 5 T red wine vinegar
1½ tsp oregano
8 oz pasta (3 to 3½ C cooked) such as rotini or shells
2 C broccoli florets or carrot slices, blanched
1 red or green pepper, cut into cubes
5 oz can tuna or salmon

Combine oil, garlic, salt, pepper, oregano and vinegar in a jar. Cover tightly and shake to blend. Cook and drain pasta. While still hot, toss with 3 to 4 tablespoons dressing. Add remaining ingredients and as much of the dressing as needed. Chill for a few hours before serving.

Hint: This recipe is very versatile because you can substitute poached or grilled chicken, seafood, or beef for the tuna. Also, vary the vegetables to suit your taste or the season.

Framingham Public Library

"It was a huge success! Thanks so much for all of the hard work and talent that went into creating a wonderful cooking demo class for some of our patrons!

I will pass along your thanks to Anne, Pat and Marilyn.

Thanks again."

Michelle L., Community Services Librarian,
Framingham Public Library, Framingham, Mass.

Culinary Team Building Event

"Thank you so much, Ellie! It was a very successful and fun event! Everyone had a great time! I will definitely recommend you to others."

Lisa H., CrossRef, Lynnfield, MA

Chili Cheese Squares

© 1999 "So Easy, So Delicious"
 
1 lb salmon or rainbow trout fillets
½ C butter or margarine
10 eggs
½ C flour
1 tsp baking powder
8 oz can green chilies, chopped
1 lb cottage cheese
1 lb Monterey Jack cheese, shredded

In the oven or in a microwave, melt butter or margarine in a 9"x13" pan. Beat eggs lightly in a large bowl. Whisk in flour and baking powder. Add the melted butter or margarine, chilies, cottage and Monterey Jack cheeses. Mix until blended. Pour batter into the hot pan and bake at 400° for 15 minutes. Reduce heat to 350° and bake for an additional 35 to 40 minutes, or until puffy and golden. Let sit for about 5 minutes and cut into squares. Serve hot. These may be prepared in advance, and popped into the oven when guests arrive, or baked completely in advance, cut and reheated.

Yield: 24 cheese squares

Hint: This recipe can also be made into (2) 9-inch pies or squares, which can be cut into wedges or cut into small squares and used as hors d’oeuvres. These can be frozen. To reheat, bake at 350° for 15 minutes, or until hot. Use either mild or hot chilies, depending on your taste buds.

Private cooking lesson

"Hi Ellie,
We had a great time and really enjoyed your company and the experience! The tips were appreciated too! I’m definitely a beginner in the kitchen, but, after your lesson I’m appreciative of the time in the kitchen. We’re also planning to reach out to you for a follow up lesson next year!"

Rick V., Charlestown, MA

Private cooking lesson

"Steve & I want to thank you so much for our cooking lesson this afternoon!!! We had such fun, and you made it so simple & easy to accomplish. Everything was delicious...yes; even my somewhat challenged taste buds enjoyed both meat recipes! And the chocolate lava cake with homemade whipped cream was a perfect ending to a perfect meal!!

Thanks again for all your help, suggestions and the wonderful cooking lesson!"

Valerie M., Melrose, MA

Groton Public Library

"Thanks so much for such a great program! "

Karen D., Groton Public Library, Groton MA

Christmas (belated) cooking party

"The party was great – thanks for everything. "

Diane S., Medway, Mass.

Private cooking lesson

"Thanks again for your time – the class was very helpful!"

Suzanne B., Westwood, Massachusetts

Lemon Poppy Seed Cake

2 eggs
1 C sugar
¾ C canola oil
¾ C milk
Rind of 2 lemons, grated
¼ C poppy seeds
1½ C flour
1 tsp baking powder
1¼ tsp salt

Beat eggs and sugar until light and fluffy. Add oil, milk, lemon rind and poppy seeds. Add the flour, baking powder and salt, stirring just until well blended (batter will be thin). Pour into a greased and floured 8 or 9-inch small bundt pan or a 9”x5” loaf pan. Bake at 350° for 40 to 45 minutes, or until a toothpick, inserted in the center, comes out clean.

Hint: This may also be baked in a 9-inch square pan, however reduce time to 30 to 34 minutes.

Culinary Team Building Event

"Thanks for a great time last night. The team had a wonderful time."

Kim B., Waltham, MA