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your ultimate cooking
guide Cassandra Ellis
shares her favorite recipes with you
Available for personal cooking and private cooking lessons
through-out the hamptons area. Please contact me before
it is too late to book your summer weekend of delicious meals.
What has everyone been waiting for?
Why , a weekly menu of course!
NOW SERVING: THE Salad - soft greens tumbling
around with roasted beets, brussels and yukon gold potatoes, a little bit of caramlized onions and garlicky balsamic vinagrette Creamy Potato Leek Soup Cous Cous Salad The Best Hummus (you ever had) Chunky
Fresh Applesauce Roasted On-the-bone Turkey
Breasts Swiss Scalloped Potatoes Fresh Pullman Loaves Carrot Cupcakes
If you live in the Hamptons and
you find yourself with hunger pains but you absolutely don't want to cook, call me. I can help you out. I'm
nice like that
If I had to make a list of
my favorite soups, I guess it would be...
bean and bacon * black
bean * borscht butternut
squash * carrot ginger * cheese chickarina (meatball dumpling) * chicken chili chicken noodle * chicken and rice chicken and vegetable * chilled gazpacho * classic tomato cold cucumber * corn chowder
* cream of asparagus cream of broccoli * cream of brussel sprout cream of mushroom with sherry * cream of spinach creamy carrot and herb * creamy tomato with
fresh herbs curried
carrot * French onion * Indian mulligitawny leek, potato and white bean * lentil vegetable Manhattan clam chowder * minestrone miso with tofu and vegetables * mushroom barley
New England
clam chowder * potato and celeriac chowder Portugese kale, white bean and sausage roasted tomato florentine * root vegetable stew scallop chowder * split pea
* stracciatella tomato
cheddar * tortellini en brodo * thom yum twelve bean * vegetarian chili * vichyssoise
It's so hard to pick just one favorite! If you would like a recipe for any of these amazing soups please
contact me...I love them all
In my quest for ongoing enlightenment
and better health, I've been making my own vegetable stocks so that when I make soup it's easy to go vegetarian.
Not to mention the homemade component makes a good recipe taste its best.
CASSANDRA'S VEGETABLE BROTH 3
carrots, unpeeled in large chunks 3 parsnips,
unpeeled in chunks 3 stalks
of celery, in chunks 1 large onion, quartered
1 large potato, unpeeled and in chunks
1 lb. mushrooms, brushed clean, halved
if large 2-3 small turnips, unpeeled and
halved bunch of scallions, in thirds half bunch of parsley half bulb of garlic 2-3 bay leaves Put all the ingredients
in a large pot and cover with water. Bring to a boil, then turn down to a low simmer. Simmer uncovered 2-3 hours,
until the broth has turned a golden to medium brown. Strain out vegetable matter and cool until room temperature.
This broth can be stored in the refrigerator for almost a week, or in the freezer for up to a month. *
always remember to clean thoroughly and trim blemishes from all of your vegetables before cooking.
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