Culinary Team Building

"I am hearing very positive comments from our team at MPI this morning…what a wonderful event..I was so stuffed as well! You do a great job, keep it up! Thanks for making this so easy for me to coordinate too! We’ll be back!"

Ann B., Mellinnium Pharmecuticals, Cambridge, Mass.

Kid's cooking birthday party

These 12 year old girls were so creative in designing their Cookie Pizza, as well as the rest of their dinner.
"We had an amazing time!"

A.C., Sherborn, Mass.

Corporate Lunchtime Seminar

"Simple, but elegant, as well. This hit home for me!"

Billy C., AstrsZeneca, Westborough, MA

Private cooking lesson

"Thank you so much Ellie. We had such a blast. The food was truly amazing and we learned so much. I will certainly be making filo dough dishes in the future. It was so crispy and the chicken and mushroom duxelle were devine. The risotto was creamy and delicious. We all raved about the dressing. Now that I know the 3-1 ratio, I will experiment with herbs, vinegars, etc. The lava cake was just a perfect way to end an extravagant meal. Thank you so much for such a special night. I will recommend to you all my friends. In fact, I already have via my photos on facebook!"

Kelly B., Wellesley, Mass.

Two Melon Soup

©1991 "From Ellie's Kitchen to Yours"

1 small very ripe cantaloupe, peeled, seeded and chopped
2 T fresh lemon juice
½ very ripe honeydew, peeled, seeded and chopped
3 T fresh lime juice
1½ tsp fresh mint, minced
Few mint sprigs, for garnish
Sour cream, for garnish (optional)

Purée cantaloupe in food processor or blender with lemon juice until smooth. Purée honeydew, lime juice and chopped mint the same way. Chill, covered, for at least 3 hours. Pour equal amounts of each puree, (using both hands at the same time) into each half of chilled bowls. Garnish with sour cream and mint.

Hint: This is such an unusual and pretty soup to serve because half of the bowl is orange and half is green. Also, the soup is refreshing and low in calories.

Private cooking lesson

These newlyweds were anxious to learn how to use some of the kitchenware that they received as shower and wedding gifts.

Bachelorette party

"It was so great to meet you as well and thank you for coming to my house to help us cook; the food turned out delicious! We had a great day and Emily liked everything we planned! Thank you for adding me to your email list; your recipes look delicious!"

Angela T., Leominster, MA

Egg-Free Caesar Salad

©1999 "So Easy, So Delicious"


Dressing:

1 T red wine vinegar
1 T anchovies, minced or anchovy paste (optional)
1 T Dijon mustard
4 cloves garlic, minced
1/2 tsp black pepper, or to taste
1 C olive oil
4 T lemon juice (1 lemon)
Dash Worcestershire sauce
Salt, to taste

Place all the ingredients in a jar and cover tightly. Shake vigorously until well blended. Refrigerate for a minimum of several hours or up to 1 week.


Salad:

2 heads Romaine lettuce
3/4 to 1 C freshly grated Parmesan cheese
2 C croutons

Wash lettuce and tear into bite-size pieces. Dry lettuce thoroughly. Place lettuce in a large bowl. Just before serving, sprinkle with cheese and croutons and add dressing. Toss well.

Hint: To reduce fat and calories, you can substitute water for half the oil without sacrificing too much flavor. The lettuce can be washed and dried up to 2 days in advance. To keep the lettuce crisp, dry it in a salad spinner and then wrap it in a few paper towels and place it in a large plastic bag.

Celebration International Church

A demonstration of Quick & Easy Hors d’oeuvres & Desserts was enjoyed by the attendees at the Celebration International Church, Wayland, Massachusetts

Library Cooking Program

A demonstration of Simple Spring Suppers was enjoyed by the attendees at the Lakeville Public Library, compliments of the Friends of the Library."We have had nothing but good reviews following your "Simple Spring Suppers" program at the Lakeville Public Library. Not only did the attendees appreciate your expertise, they also appreciated your good humor and friendliness. Thanks, Ellie!"

Barbara R., Lakeville Public Library, Lakeville, MA

Crystal's Cooking Shower

"Ellie we had a blast. Thank you so much!!!"

Leonie A., Winchester, Mass.

Potato and Onion Bake

©1999 "So Easy, So Delicious"

6 large potatoes, unpeeled
1/4 C butter or margarine, melted
3 onions, cut into 1" chunks
1/2 tsp garlic powder
1-1/2 to 2 tsp paprika
Salt and pepper, to taste

Scrub potatoes and cut into halves, lengthwise, then into 1/2-inch slices crosswise. Melt butter or margarine in a 9"x13" roasting pan and toss potatoes and onions in the pan so that they are evenly coated. Bake at 350° for 1 hour, turning every 15to 20 minutes. Sprinkle with garlic powder, paprika, salt and pepper and bake for 30 additional minutes, or until potatoes are tender, yet crispy.

Hint: If you keep paprika refrigerated it will remain potent for much longer than at room temperature.

Private cooking lesson

Amanda's cooking shower

Amanda, along with some of her friends and family, cooked and baked up a storm at her bridal shower.

Kid's cooking birthday party

Colleen and her friends enjoyed preparing their own dinner!
"Today is Colleen's b-day and she is still talking about her "cooking" party! She and her friends really enjoyed the hands on in the kitchen! Thanks."

Maribeth W., Burlington, Mass.