Amy's Cooking Party

"We all had a wonderful time and meal! Some of the girls have already recreated the meal for their family to try. By 8:00 am the next day I had text messages from everyone thanking them so much for a fun evening- they all learned something new. I look forward to another cooking party soon, I was thinking about a summer menu that included cooking on the grill! Thanks again."

Amy A., Lynn, MA

Irish Bread

© 1991 "From Ellie's Kitchen to Yours"
 
2½ C flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/4 C butter or margarine
1/2 C sugar
1 egg
1½ C buttermilk or plain yogurt
1/3 C raisins
1/3 C currants
1 to 2 T caraway seeds, or to taste
2 tsp mixture of cinnamon and sugar

Sift together flour, salt, baking powder and baking soda. Set aside. Cream butter or margarine and sugar until fluffy. Add egg and buttermilk or yogurt. By hand, mix in dry ingredients until moistened. Add raisins, currants and caraway seeds. Pour into a greased 1½ quart round casserole dish or an 8-inch round cake pan. Sprinkle with cinnamon and sugar mixture. Bake at 375° for 30 minutes. Reduce oven temperature to 325° and bake for 20 to 25 more minutes or until a toothpick, inserted in the center, comes out clean. Remove from the pan immediately and cool on a wire rack.

Yield: 1 loaf

Hint: This bread was one of the most requested recipes from my television show. It seemed as if everyone, Irish or not, wrote in for it! It's a delicious bread that goes well with any meal, any time of the year. It freezes well. If you don't have currants, which look like tiny raisins, use all raisins.

Kid's cooking birthday party

"Many Many thanks Ellie for an amazing party for our daughter Hannah's 11th birthday! Hannah and her friends have not stopped talking about what a great time they had! Their parents have even told me that their girls shared some of your cooking tips with them as well! We would definitely recommend you to all of our friends for a fun, well organized event!!"

Coleen O., Bellingham, MA

Mexican Black Bean Dip

© 1999 "So Easy, So Delicious"
 
(2) 19 oz cans black beans, rinsed and well drained
1 C red onion, finely chopped
1 C corn, canned or frozen, drained
1 C medium or hot salsa
1 C red pepper, chopped
1 C Cheddar cheese, grated
1 C sour cream

In a large bowl, combine all ingredients and mix well. Allow to sit for at least 1 hour, or up to a day ahead, before serving. Serve with nacho chips or pita bread triangles.

Hint: Even if you usually prefer mild or medium salsa, it’s best to use hot salsa for this recipe. To reduce fat, use low fat sour cream and low fat Cheddar cheese.

Private cooking lesson

"Thank you so much Ellie. My family gave me a cooking class gift certificate for my birthday a few months ago. I’m glad that I finally found some time in the family calendar to use it. What a treat – to learn from you and bond with my daughters. We had a wonderful time with you on Tuesday night. The girls and I appreciated all of the advice that you shared. I still can’t believe all that we were able to accomplish in only a few hours. The dinners were delicious – my husband and son were very appreciative as well! We will definitely be using your recipes again soon. Thanks for the cookbook too!".

Mary P., Southborough, MA

Surpise 50th birthday cooking party

Chicken and Barley Stew

© 1999 "So Easy, So Delicious"
 
6 C chicken broth or bouillon
3/4 C barley
1 lb carrots, peeled and cut into 2" slices
3 stalks celery, cut into 1" slices
1 large onion, diced
3 cloves garlic, minced
1 tsp thyme
1/8 to 1/4 tsp red pepper flakes
1 red pepper, cut into 1" cubes
1 lb boneless and skinless chicken breast, cut into 2" chunks
2 Granny Smith, Cortland or Delicious apples,
  peeled and cut into 1" chunks
Salt and pepper, to taste

Combine broth, barley, carrots, celery, onion, garlic, thyme and red pepper flakes. Bring to a boil, lower heat and cover. Simmer for 12 minutes. Stir in red pepper. Cover and simmer for 6 minutes. Add chicken and apples and cook for 6 to 8 minutes, or until chicken is cooked and barley is tender. Season with salt and pepper.

Hint: This is a healthy 1-dish meal. Baby carrots, cut in half, can be substituted for the carrot slices.

Lancaster Garden Club

Thanks Ellie and great class! I really enjoyed the cooking lesson and getting to try some interesting (and delicious) recipes.

Rebekah S., Lancaster, MA

Creative Creations at the Morse Institute Library (Natick)

Thank you so much for the fabulous program you gave for us last week. The program not only met my expectations but exceeded my expectations. It was just what I had hoped for. We had a good turn-out, everyone had a great time and we learned so much too! It was really nice to see you again also.

Liz B., Creative Creations
Natick (Morse) Public Library, Natick, MA

Waters Corporation

Weston Public Library

Click on ► below to see video



Weston Library attendees were treated to a cooking demonstration featuring Quick Holiday Hors d'oeuvres & Desserts .

A warm "welcome back" was extended to Ellie on her second visit to the Weston Library. Lucky patrons were treated to a delightful hour of practical holiday entertaining advice. At the program's conclusion, participants enthusiastically sampled the sweet and savory goodies that Ellie prepared.

Tatanya F., Weston Public Library, Weston, MA

Hermits

© 1999 "So Easy, So Delicious"
 
1/2 C butter or margarine
1¼ C sugar
1 egg
1/4 C molasses
1/3 C water
3 C flour
Dash salt
1½ tsp baking soda
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp cinnamon
1/2 C raisins
1/2 C walnuts, chopped (optional)

Cream butter or margarine with sugar until fluffy. Add egg, molasses and water. Beat well. Add all dry ingredients and mix. Add raisins and nuts. Spread (2) 1-inch strips of batter on each of 3 greased cookie sheets. Bake at 350° for 20 to 22 minutes. Remove from oven. Using a serrated knife, slice on the diagonal into 1½- to 2-inch pieces. Using a metal spatula, move the pieces to wire racks to cool.

Yield: 60 hermits

Hint: If you prefer larger hermits, make wider slices. If you don’t want to add nuts, increase raisins to 1 cup. These keep well in a tin.

Private cooking lesson

 

"Thank you, the food was great! .

John Mc., Newton, Mass.

Kid's cooking birthday party

Izzy and her 10 and 11 year old friends had fun cooking dinner and sitting down to enjoy it.

Puff Pastry Apple Strudel

1 sheet puff pastry
2 T sugar
1 T flour
1/4 tsp cinnamon
3 T raisins (optional
2 large Granny Smith apples, peeled, cored and thinly sliced
1 egg, beaten with 1 T water
Confectioners’ sugar, for sprinkling on top (optional)

Thaw pastry in refrigerator for several hours or at room temperature for 30 minutes. In a large bowl, combine sugar, flour and cinnamon. Add apples and raisins and toss to coat. Unfold pastry sheet on a lightly floured surface and roll into a 16"x12" rectangle. With short side facing you, spoon apple mixture on bottom half of pastry to within 1-inch of edges. Starting at short side, roll up like a jelly roll. Place seam-side down on an ungreased or parchment lined baking sheet. Tuck ends under to seal. Brush with egg mixture. Cut several 2-inch long slits 2” apart on top of pastry. Bake at 375° for about 26 to 29 minutes, or until golden. Cool on baking sheet or wire rack for 30 minutes. Slice and serve warm. Sprinkle with confectioners’ sugar, if desired.

Yield: 1 strudel