Eliot « Eliot's Eats

The best chocolate chip cookies ever (seriously)

By Eliot, on April 30th, 2013%

Whole Wheat and Oatmeal Chocolate Chip Cookies with Coconut Oil and Cacao Nibs. That is a mouthful! Finito….the end…..I am done searching. These are the best chocolate chip cookies in the WORLD! . . . → Read More: The best chocolate chip cookies ever (seriously)

Coconut-Pecan Brownie Bites (plus an unhealthier version)

By Eliot, on April 28th, 2013%

This double brownie post is also doing double-duty for the Food ‘n Flix post this month over “Practical Magic.” . . . → Read More: Coconut-Pecan Brownie Bites (plus an unhealthier version)

Red Quinoa Greek Salad

By Eliot, on April 26th, 2013%

A salad for summer. (I know, I am rushing the season!) . . . → Read More: Red Quinoa Greek Salad

Raspberry Muffins

By Eliot, on April 24th, 2013%

As I made Chef Sarah’s Chocolate Raspberry Cupcakes with Milk Chocolate Earl Grey Buttercream, I defrosted some raspberries for the delicious center of these cupcakes. I had about 2 cups leftover. I was definitely not making enough batches of these cupcakes to use up the rest. (Each cupcake contained only one raspberry.)

What to do . . . → Read More: Raspberry Muffins

Peach-Raspberry Crumble with Amaretto

By Eliot, on April 21st, 2013%

It is Secret Recipe Club time again. Check out this recipe for a crumble with coconut oil and Amaretto! . . . → Read More: Peach-Raspberry Crumble with Amaretto

Rules for Cooking Class

By Eliot, on April 20th, 2013%

Truly, we had a wonderful time at The Stock Pot and our cooking class on Modern Italian Cuisine, but why does there have to be one idiot in every crowd? . . . → Read More: Rules for Cooking Class

Orange Blossom Panna Cotta with Campari Foam

By Eliot, on April 18th, 2013%

I adore panna cotta and I definitely do not make it enough. Panna cotta was the perfect dessert choice for the end of our Modern Italian Cooking class with Chef Marcus of Tavolo.

Orange Blossom Panna Cotta From Chef Marcus Vause of Tavolo

1 qt. cream 1 T. orange juice 1 t. orange blossom . . . → Read More: Orange Blossom Panna Cotta with Campari Foam

Chicken Saltimbocca with Caponata

By Eliot, on April 16th, 2013%

Chef Marcus’ modern take on traditional Italian recipes. . . . → Read More: Chicken Saltimbocca with Caponata

Pasta Puttanesca

By Eliot, on April 14th, 2013%

The next course after the charred octopus was Chef Marcus’ take on Pasta Puttanesca. Puttanesca can be loosely translated to “spicy like a prostitute” and most puttenesca sauces are spicy. Chef Marcus switched it up a bit with his rendition.

(This post is the next installment of our Modern Italian Cuisine Cooking Class with Chef . . . → Read More: Pasta Puttanesca

Charred Octopus (or “You ate what?”)

By Eliot, on April 12th, 2013%

OK, I can talk big about being a foodie and an adventurous soul, but when it comes to seafood, I am a bit squeamish. . . . → Read More: Charred Octopus (or “You ate what?”)

Eliot's Eats