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easter is coming

what are you making/eating?  do you want someone else to do the heavy lifting?
call me, 914.489.7403!

By |April 15th, 2011|

contact information


By |April 7th, 2011|

Searing Protiens

Last night we made seared scallops.
Frozen scallops have been soaked in a liquid solution that keeps them looking white. So you’ll need to defrost and drain them thoroughly, then pat them dry with paper towels before seasoning them. If you’re lucky, your seafood purveyor carries “dry-packed” scallops, which haven’t been treated […]

By |April 7th, 2011|

dinner after learning how to sear scallops and beef

By |April 7th, 2011|

olive oil vs. other cooking oils

This is one of the most frequent questions people ask me.  The food network is always talking about EVOO (extra virgin olive oil) and they are only given you part of the information on the subject of cooking oils. 
The smoke point of various fats is important to note because a fat is no longer […]

By |April 4th, 2011|

another great review

another great review

By |April 3rd, 2011|

old review, boy I miss Brian Molino

old review, boy I miss Brian Molino

By |April 3rd, 2011|

vegan & gluten free, dessert request

A request of a vegan and gluten free dessert that won’t melt, packs up easily, looks good, tastes great…
Also this one can be made with out nuts.  Substitute pumpkin seeds or sunflower seeds.
Chocolate Dipped Brittle

1 cup white sugar
1/2 cup light corn syrup
1/8 t. salt
¼ cup water
1 cup peanuts
2 T. dairy-free soy margarine, softened
1 t. baking soda
1 […]

By |April 1st, 2011|

home cookin’

Starting on gluten free eggplant Parmesan and chicken pot pie.  Can’t wait to taste and post pictures tomorrow

By |March 27th, 2011|

teaching fun

teaching funLove teaching!  And I had so much fun working with Chef John and meeting new people.

By |March 25th, 2011|