Culinary Team Building

This Quality Management Group recently enjoyed cooking their lunch, presenting it and then eating it while overlooking a foliage-rimmed lake.

Apple and Butternut Squash Bisque

©1991 "From Ellie's Kitchen to Yours"

2 Granny Smith apples, peeled, seeded and coarsely chopped
1 small (1 lb) butternut squash, unpeeled, seeded and
...cut in half
1 medium onion, coarsely chopped
Pinch rosemary
Pinch thyme
1 qt chicken broth
2 slices white or whole wheat bread, trimmed and cubed
1/2 tsp salt, or to taste
1/4 tsp pepper
1/2 C light or medium cream

Combine everything except cream in a large saucepan. Bring to a boil and simmer uncovered for 45 minutes, or until vegetables are soft. Scoop out the squash pulp and discard the skin. Return the squash pulp to the pan. Purée the entire mixture in a food processor or blender. Return the puree to the saucepan. Add the cream and then heat, but do not boil.

Hint: If desired, pre-cook the squash in the microwave. Wash the squash and prick it all over with the tines of a fork. Cook on high for 10 minutes. Cool and cut open. Remove the seeds. Scoop out the flesh and put it in the saucepan with all the other ingredients. Reduce simmering time to 35 minutes. This soup is perfect for a tailgate picnic on a brisk fall day. It can easily be kept hot in a thermos and served in mugs. Bread sticks or croutons are a good accompaniment.

Private cooking lesson

Can you tell by looking at Steve how much he enjoyed his birthday cooking lesson?

"I never thought taking a cooking class would be as fun and enjoyable as this one. The experience was fantastic. Ellie was so great...We had great conversation, the recipes were so simple and easy to make, but the end result was some of the most incredible food. I highly recommend anyone who likes to eat to take a class with her!"

Tara B., North Easton, Massachusetts

Microwave Meat Loaf

©1999 "So Easy, So Delicious"

1 lb ground beef
1 egg
1/3 C bread crumbs
1/4 C ketchup
2 T water
Garlic powder, to taste
Salt and pepper, to taste

Topping:
2 T ketchup
1 T water
1 small onion, sliced

Whisk together ketchup and water. Pour over meat loaf. Place onion slices on top. Cover with wax paper and microwave on high for 13 to 14 minutes, or until desired doneness is reached. Let stand for 5 minutes before slicing.

Hint: You can slice leftovers and use them for sandwiches, or freeze in individual portions for future meals. If you prefer, you can bake the meat loaf in a conventional oven at 350° for 1 hour. Ground turkey or chicken may be substituted for the beef; however more seasoning will be required for these.

Culinary Team Building

Culinary Team Building provides “bonding over a hot skillet”, a delicious meal and lots of fun!



"As a company that does team building ourselves, we found that ‘Let’s Get Cooking’ was a great way to build team spirit and collaboration in a friendly competitive atmosphere. I would highly recommend it!"

Paul H., Norwood, Mass.

Spaghetti Salad

©1991 "From Ellie's Kitchen to Yours"

To give this recipe a real nutritional boost, use spaghetti that is high in fiber. Also, if you prefer goat cheese rather than Feta, that also works well.

Salad:
8 oz spaghetti, cooked and drained
4 medium tomatoes, cut in chunks
1 cucumber, peeled and cut in chunks
1 onion, chopped
1/4 C parsley, chopped
1/3 to 1/2 Ib Feta cheese, crumbled

Dressing:
1/4 C olive oil
2 T fresh lemon juice
3 T wine vinegar
1 T sugar
T fresh basil, finely chopped or 1 tsp dried basil
1/4 tsp pepper
Dash Tabasco sauce

Combine ingredients for dressing and refrigerate for several hours or up to a few days ahead. Cook spaghetti and drain. Transfer to a large bowl. While spaghetti is still hot, mix with Feta cheese. Add tomatoes, cucumber, onion and parsley. Add dressing and toss.

Hint: If you find that Feta cheese is too salty, try the imported Feta from France. It is much creamier in texture and a lot less salty than domestic Feta. You may substitute 1 heaping tablespoon of dried parsley for the fresh parsley. The ratio between fresh to dried herbs is 3:1. You need three times as much of the fresh as dried.

Strawberry Cheese Pie

© 1991 "From Ellie's Kitchen to Yours"

Graham Cracker Pie Crust
1 lb cream cheese, at room temp.
2 eggs
2/3 C sugar
1 tsp vanilla
1-1/2 C sour cream
2 T sugar
3/4 to 1 C red currant jelly
2 pts fresh strawberries

Combine cream cheese, eggs and ⅔ cup sugar and beat for about 10 minutes. Fold in vanilla. Pour into prepared crust and bake at 325° for 40 to 45 minutes. Mix sour cream with 2 tablespoons sugar, spoon on top of pie and bake 5 minutes longer. Cool. Melt jelly until syrupy. Coat each strawberry with jelly and place on pie, stem end down. Pour remaining jelly over the top. Chill. When fresh berries are not available, canned pie filling may be used as topping.

Private cooking lesson

As you tell, Matt enjoyed his birthday cooking lesson!

"Food was great, thanks."

Matt T., Upton, Mass.

Delectable Blueberry Muffins

1 egg
1/2 C milk
1/4 C canola oil
1-1/2 C flour
1/2 C sugar
1/2 tsp salt
1-1/2 tsp baking powder
1 C blueberries

In a small bowl, whisk together egg, milk and oil. In a large bowl, combine dry ingredients. Blend two mixtures together until smooth. Gently fold in blueberries. Ladle batter into 10 paper-lined muffin cups. Bake at 400° for 17 to 18 minutes, or until a toothpick, inserted in the center, comes out clean.

Yield: 10 muffins

Hint: These muffins are so simple to make that you don't even need an electric mixer. Fresh or frozen berries may be used.

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