Pre-Baby Dinner Party

"Thanks to Ellie and her fun filled cooking lesson, we had a wonderful Mexican dinner party. We got hands on experience cooking a 3 course meal together along with many laughs along the way. I highly recommend Ellie for any party!"

Rachel G., Brookline, Mass.

Private cooking lesson

Fahd’s wife gave him the gift of a cooking lesson as a birthday gift. As you can see by his smile, he seems to be enjoying himself!

"Thank you so much for a wonderful cooking lesson Friday night! We had so much fun and are still enjoying the leftovers - and the crab rangoons and shortcut cannolis were a huge hit today at our Mother's Day get together!"

Renee S., Worcester, Mass.

Private cooking lesson

Sasha, quite an experienced cook, skillfully enjoyed the challenge of working with filo dough.

Mandarin Salad

© 1991 "From Ellie's Kitchen to Yours"
Salad:

• 1/2 C sliced almonds


• 3 T sugar


• 1/2 head iceberg lettuce


• 1/2 head Romaine lettuce


• 1 C celery, chopped


• 2 scallions, chopped


• 11 oz can mandarin oranges, drained

Dressing:

• 1/2 tsp salt


• 1/4 C olive or canola oil


• 2 T sugar


• 2 T cider vinegar


• Dash Tabasco sauce

In a small pan over medium heat cook almonds and sugar; stir constantly until almonds are coated and sugar is dissolved. Cool and store in an airtight container. Combine all dressing ingredients and chill. Tear lettuce into bite-size pieces and place in a large bowl. Add celery, scallions and oranges. Just before serving, add almonds and dressing and then toss.

Hint: When heating almonds and sugar, watch constantly so that they don't burn. The almonds may be caramelized several days in advance and stored in a tin. The only problem is that they are so delicious that there may not be any left when you go to serve the salad! This salad has gotten rave reviews at many of my cooking classes and dinner parties!

Kid's birthday party

Kailey obviously is enjoying her cooking birthday party!
"Thanks again."

Julianne W., Sudbury, Mass.

Rachel's bachelorette party

A bachelorette cooking party was the perfect choice for a future bride who loves to cook.

"Thank you so much, Ellie! We had so much fun :)"

Rachel, R., Braintree, Massachusetts

Kid's birthday party

Lily celebrated her 9th birthday with her friends, while they all cooked their own lunch.


"Our daughter (& son) and 9 of her closest friends had a wonderful time celebrating her 9th birthday with Ellie. Dressed in chef hats and aprons, the girls really enjoyed making their own fruit dip & kebabs and personalized pizzas from scratch. The girls also showcased their creative talents by decorating a giant -- the biggest we've seen -- chocolate chip cookie. Of course, the most memorable were all the creative imperfections and resulting laughter shared by all.

Ellie was a calm, soothing presence amidst all the enthusiasm and creativity. She handled the girls (and our boy) with patience and care. She clearly was a seasoned veteran in the kitchen, even with 10 third grader sous-chefs working with her. Thanks Ellie for a memorable 'Lets Get Cooking™ party."

Nicole C., Acton, MA

Private cooking lesson

Knowing how much David wants to learn more about cooking, his wife and son gave him the gift of a private cooking lesson last Father’s Day.

Cooking with Ellie is much more than figuring out the difference between a pinch and a dash ... it’s about unleashing the cook within. She removes the intimidation from cooking so you can take pleasure in the process and pride in the results. We chopped, sliced, sautéed, mixed, and baked, and the food on the plate more than satisfied both the palate and the appetite. In addition to her excellent book of recipes, Ellie left me with an appreciation for cooking and a confidence that I could hold my own in the kitchen.

David B., Newton, MA

Chocolate Macaroons

● 4 oz semi sweet chocolate
● 2 oz unsweetened chocolate
● 2 egg whites
● ½ C sugar
● 1 tsp vanilla
● 2 C shredded coconut

Melt both chocolates in a double boiler or in the microwave. In an electric mixer, beat egg whites until frothy. Gradually add the sugar. Fold in vanilla and melted chocolate. Add coconut and mix until blended. Drop by rounded tablespoonfuls onto 2 greased or parchment-lined cookie sheets. Bake at 375° for about 12 minutes, or until a light crust forms on the outside. Cool on cookie sheets or move to a cooling rack.

Yield: 24 macaroons

Hint: These macaroons will keep well in a tin.

Roasted Ratatouille

● 1 medium eggplant (1 lb), peeled and cut into ½" cubes
● 2 medium zucchini, cut into ½" pieces
● 1 medium onion, cut into ½" pieces
● 1 red pepper, cut into ½" pieces
● 2 to 3 T olive oil
● 4 T balsamic vinegar or lemon juice
● 8 cloves garlic, minced
● 1 T basil
● 1 tsp oregano
● Salt and pepper, to taste
● 14½ oz can diced tomatoes, undrained

Combine all the fresh vegetables in a large shallow roasting pan. In a small bowl, combine oil, balsamic vinegar or lemon juice, garlic, basil, oregano, salt and pepper. Pour over vegetables, tossing to coat. Bake at 450° for 20 minutes, stirring after 10 minutes. Then stir in tomatoes and bake for another 10 to 15 minutes, or until veggies are tender. Serve hot or at room temperature.

Variation:

● 1 loaf French bread, about 3" in diameter, sliced into 1” pieces, pita triangles or English muffin halves, cut into quarters
● 2 C Mozzarella, Cheddar or Monterey Jack cheese, shredded

Place ratatouille on slices of toasted French bread, pita bread triangles or English muffins. Place on a foil-lined cookie sheet and sprinkle with cheese. Bake at 450° for 5 to 6 minutes, or until cheese is melted.

Hint: Ratatouille can be made a few days in advance. Let it cool and store it in a covered container in the refrigerator.

Private cooking lesson

As you can probably tell, Channing was enjoying his cooking lesson, which was a birthday gift from his wife.

"All of the food was very good and everyone who came over for dinner enjoyed it as well."
..............................Channing F., Wayland, Massachusetts

Private cooking lesson

Family from Vienna gave Sarah and Patrick a gift certificate for a cooking lesson as a Christmas present.
"We thoroughly enjoyed cooking with Ellie! The recipes we prepared were easy, yet with a certain twist and will become standards in our kitchen! Ellie's cooking expertise as well as the fun we had chatting with her about cooking and beyond really made the evening a memorable experience and a great Christmas present for us!

We really had a great time, and I already wrote a glowing email to my sister-in-law who was very happy that we enjoyed her present!

I need to have a closer look at the cook book you gave us, and if I have any questions on the recipes, I might get back to you!"
...............................Sarah & Patrick W., Cambridge, MA

Private cooking lesson

Elaine and Frank enjoyed their cooking lesson, which was given to them by their children.

"Thanks so much for a wonderful experience! The lesson was interesting, fun, informative and best of all left us with some great food. You have awakened our taste buds and we are looking forward to trying the many interesting receipes in your cook book."
............................Frank and Elaine C., Topsfield, Mass.

Susie's 'French Picnic' shower

Since Susie has studied in France, and teaches French, her friends and family surprised her with a 'French Picnic' in February - in Wellesley! Here she and her fiance are working on cheese soufflés.

"Thank you so much for all of YOUR help. Everyone enjoyed it immensely, even more than I had hoped!"
.............................Janeen H., Wellesley, Massacusetts

Raspberry Brownies

© 1991 "From Ellie's Kitchen to Yours"
2 oz unsweetened chocolate
1 stick butter or margarine
2 eggs
2/3 C sugar
2 tsp raspberry liqueur (Chambord, or Framboise (optional)
1/2 C seedless raspberry jam
2/3 C flour
1/4 tsp salt, or to taste
1/2 tsp baking powder
1/3 C chocolate chips

Confectioners' sugar, for sprinkling on the top
In a double boiler, melt unsweetened chocolate and butter or margarine, stirring until smooth; cool slightly. Whisk in eggs, sugar, jam and liqueur. Fold in flour, salt, baking powder and chocolate chips. The mixture will be thin. Pour into a greased, 8 or 9-inch square pan. Bake at 350° or 25 to 30 minutes or until a toothpick, inserted in the center, comes out clean. Cool on a wire rack. Cut when cool.

Hint: You can melt the butter or margarine and chocolate in a microwave instead of a double boiler. To serve, sprinkle confectioners' sugar on the brownies or, to make them look spectacular, cut them into small squares and make a rosette of whipped cream in the center of each square. Place a fresh raspberry on each rosette. Serve on a platter lined with a white doily. The brownies may be made up to 2 days in advance or frozen. Decorate with whipped cream and berries 1 hour in advance.