This Month's Video Tip...

Making Kale Chips
Cooking With Kale

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Catering and

 In-Home Cooking Parties

 

Personal Touch Gourmet will design a fabulous menu for any occasion.
 
If you love to entertain and prefer to spend time with your guests instead of in the kitchen, Chef Mary Ellen will create a delicious menu to suit your tastes.
 
Or.....
Invite friends and family over for a personalized cooking class.  You decide what to prepare in your own home. We bring all of the ingredients and when we have finished cooking you and your guests will sit down and enjoy the delicious meal you prepared!
Meet
Mary Ellen  
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Chef Mary Ellen graduated with high honors from the   "Le Cordon Bleu" program of the California School of Culinary Arts. After an internship at the Los Angeles Times  Food Section, Mary Ellen created Personal Touch Gourmet, a boutique catering company and taught cooking classes around the South Bay and Los Angeles.

Several years later a call from the Los Angeles Times beckoned her back into the test kitchen with the position of "Recipe Tester." Over the course of her tenure, Chef Mary Ellen wrote articles and developed  recipes, several winning "Top Ten Recipe of the Year Awards."  

Click Here to learn more about Chef Mary Ellen Rae...  
Make it a Picture Perfect Summer...
With Mini-Portrait sessions by
On Location Photography
 
 
Sunday July 27 
at the Hermosa Beach Pier

Sunday August 17 
at Malaga Cove Plaza

Sunday September 7  
at the El Segundo Rocks 

The details:
  • 25 minutes sessions with unlimited shots
  • Session includes 5 fully edited, high-resolution images
  • Session fee $200
  • Payment Required tw weeks in advance of event date to secure your spot.

Contact Karin Fuire for availability.  

 

 

Testimonial from Shannon in Redondo Beach...

 

"I was in one of Mary Ellen's classes recently and it was amazing.  She has an extensive background in food and really gave a lot of great information.  The recipes prepared were not only fantastically delicious, but also easy to take home and duplicate for my family.  Mary Ellen also knows all the best places to get ingredients for your recipes and loves sharing. 

Such an amazing, fun experience."


Thank you Shannon, it was fun!!
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If you have had an experience with Personal Touch Gourmet that you'd be willing to share with the world, I would be so grateful if you would take a moment to post it. 

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--ME
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Here I go again raving about the farmer's markets but...finally this is the best time to venture out and find your local market!  Walk down the aisles and let the fragrant berries, stone fruit and melons inspire you to create your next meal.  Make it a point to pick up a new vegetable on each visit. If you are stuck for an idea, let me know and I'll share one of my recipes with you!  
 

 

Turn your next summer party into a  Cooking Class!  

 

I bring all of the ingredients and your guests do the cooking!!  While preparing 4 courses, we will teach you cooking techniques and knife skills along with where to source the ingredients for the best quality and price.  This is the easiest way to entertain and we even clean up!  

 

Call me today to set up your summer cooking party!   310- 403-5682. 


Enjoy your summer!

Tastefully,

Chef Mary Ellen
Creating Culinary Memories One Meal at a Time

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Summer Grilling Cooking Class 

 

Join us Wednesday evening July 9th and help create and easy menu for summer entertaining! 

 

Peach and Arugula Salad with creamy 
    Greek Feta Vinaigrette 
 
Jumbo Lump Crab Cakes drizzled with             Jalapeño Cilantro Crema

  

NY Steaks with Truffle Chive Butter

 

Grilled Vegetables with Garlic and Herbs

 

       Santa Rosa Plums with Fresh Mint and            Grand Marnier

 

  

Classes are held at a cooking school in Redondo Beach.  Address given out upon registration.  Class starts at 6:30 p.m. and fee is $85. per person.

Wendy Akiyama of Sunflower Farms and I will be collaborating on a "Cooking with Herbs" demonstration class on Saturday, July 19th.  

Join us for this fun 1-hour session beginning at 10:00am to learn how to incorporate unusual herbs into your recipes.  The cost of the class is $10 per person.



Get your Grill Ready!
 

This recipe for the Moroccan marinade came from my friend Linda Igo of Fabulous Food.   She was my cooking partner for many years and we attended culinary school together.  She used this recipe to marinate baby lamb chops for her catering clients.

I have also used this on other cuts of beef, pork and chicken.  The spices in the marinade pair well with the Arugula Pesto listed below. 

Moroccan Spiced Grilled New York Steaks

(Serves 6)

 

10 (2-inch long) dried hot chiles

¼ cup coriander seeds

2 tablespoons cumin seeds

2 tablespoons caraway seeds

¼ cup minced garlic

2 tablespoons whole black peppercorns

2 teaspoons Kosher salt

½ cup extra virgin olive oil

2  (1-inch thick) New York Steaks

8-10-inch long Bamboo skewers

 

 

 


Arugula Mint Pesto  
 
Note: I am including this recipe again this month because the spices in the marinade pair perfectly with the pesto..  

 

2 cups loosely packed wild arugula leaves

1 cup loosely packed mint leaves

2 teaspoons finely chopped lemon peel

2 tablespoons freshly squeezed lemon juice

2 small garlic cloves

¼ cup pitted kalamata olives

¼ cup chopped toasted almonds

½ cup freshly grated Parmesan cheese

1 teaspoon kosher salt

2/3 cup extra-virgin olive oil

 

Place all of the ingredients in a food processor and process until a coarse paste.  For a smoother version use a blender.   

 

"In Season Now"
Stone Fruit 

 

After eating pounds of raw peaches, plums and nectarines last summer, I decided to adapt a classic plum tart recipe into a mixed stone fruit one.  Adding my usual favorite cardamom and vanilla flavors to the recipe resulted in a brand new family treat.  I have shared this recipe in classes and at catered parties to rave reviews.  

 

Stone Fruit Crostata with Fresh Vanilla Bean

 

Pastry

1 1/2 cups all-purpose flour

1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces (Challenge brand)

1/4 teaspoon fine sea salt

1/3 cup ice water

 

Pastry

Put the flour, butter and salt in a food processor and process for 5 seconds; the butter should still be in pieces. Add the ice water and process for 5 seconds longer, just until the pastry comes together; the butter should still be visible.

 

 

 


Chocolate Mascarpone Stuffed Strawberries

Makes about 40 stuffed strawberries

 

Summer is peak season for sweet fragrant strawberries. Here is a super fast dessert to serve guests.  Make the filling a day ahead and refrigerate. Remove filling an hour before to soften.

4 ounces mascarpone cheese, softened

4 ounces cream cheese, softened

½ cup sifted powdered sugar, additional for garnish

¼ cup sifted cocoa powder

1 tablespoon Grand Marnier

3 tablespoons milk

1 pound ripe strawberries, about 20, rinsed and cut in half through stem