Hello Chef Ellen

02/12/2025

Hi, y'all. I am closing out my Rada inventory and selling items *below* wholesale.The more you buy, the bigger the discount!Items are random- silver handled or black handled.
Send message if interested.
Also - liquidating Bee's Wrap inventory as well, preferably in bulk to a fellow vendor. Will consider selling by piece.
Send message if interested.

08/16/2022

RECIPE TIME!

Caprese Pull-Apart Bread

A delicious way to use Summer's bounty!

INGREDIENTS (Serves 8)

15 o 18 frozen white dinner rolls, thawed but still cold
2 Roma tomatoes
4 oz. Fresh mozzarella cheese
3 T. olive oil
¼ C. finely chopped fresh basil, plus more for sprinkling
1½ tsp. minced garlic
½ tsp. salt (optional)
Black pepper to taste

Coarse salt for sprinkling

DIRECTIONS

Using kitchen shears or a serrated knife, cut each roll into four even pieces and chop the tomatoes (a Rada Tomato Slicer works great). Cut the mozzarella into bite-size pieces (hint: you can use the Cheese Knife for this). Set everything aside. Generously grease a 5 x 9″ loaf pan with cooking spray.

In a small bowl, whisk together the oil, ¼ cup basil, garlic, salt, and pepper. Dip the roll pieces into the oil mixture to coat, and layer half the pieces in the prepared pan. Push about ⅓ of the tomatoes and ⅓ of the cheese cubes between the dough pieces; set the remaining tomatoes and cheese aside. Top with the remaining dough. Cover the pan with sprayed waxed paper and let rise in a warm place until doubled in size, about 1 hour (see tips for getting dough to rise, below.*)

Once the dough has risen, preheat the oven to 350 degrees. Press the set-aside cheese cubes and tomatoes carefully into the crevices between the dough pieces.

Set the pan on a cookie sheet (to catch drips and ultimately help keep your oven clean) and bake 25 to 35 minutes or until golden brown and done in the center. Sprinkle with coarse salt and additional basil. Best served warm.

* Where can I put these (and any other doughs) to rise?
While many people put a towel over their bowl of rising dough, this doesn’t create humidity, necessary for keeping the dough soft and promoting a better rise. So how can you create this humidity?

Put the dough in a closed container with a plastic or snap-on lid to keep moisture trapped. Make sure the container is at least twice the size as your dough, allowing dough enough room to double in size.
Preheat your oven to 200 degrees; leave it for a minute or two to get it nice and toasty then turn it off. Place the dough in a greased bowl and cover with plastic wrap.
Bring a cup of water to a full rolling boil in your microwave. Once the water is heated, place the covered bowl of bread dough in the microwave with the water and close the door.
Try setting the covered dough near a heat source like a wood stove, radiator, or baseboard heater or on top of a running clothes dryer.
Wrap a heating pad set to low in a heavy towel and set the covered dough on top.

06/26/2022

Summer is grill season!
If you're still working on your timing technique,(always tricky with a new grill) a meat thermometer is an invaluable tool.
Professional chefs use thermometers but rarely (pun intended) for meat. This is the technique they've mastered. Yes, it's accurate!

06/25/2022

Thank you to all the wonderful folks who stopped by our booth at the Carnes fair this evening. It was great to see so many familiar faces. I'm happy you ♡ your RADA knives!

06/23/2022

FUN FRIDAY!
JUNE 26th - 5 PM - 8 PM
Welcome Summer!
Farmer's Market and Vendor Fair!
Outside the historic Green Barn at Carnes Crossroads
17A at Goose Creek border.

06/17/2022

Too hot to cook!
Mexican Coctel de Camarones
(Serve chilled.)
Jumbo shrimp (7 per glass) with fresh diced cucumber, cilantro, red onion, avocado, jalapeño, grape tomatoes and minced garlic marinated in clam, lime and tomato juice, hot sauce, horseradish and a splash of Worcestershire.
Finish with scallions and lime and serve with tortilla chips.

05/29/2022

GERMAN POTATO SALAD
(Courtesy of Kitchn)

Baby red potatoes, chewy bacon, and lots of fresh herbs are tossed in a warm bacon dressing for a flavorful, potluck-ready potato salad.

YIELDServes 8 to 10, Makes 7 cups

PREP TIME15 minutes
COOK TIME40 minutes

INGREDIENTS

2 1/2 pounds
unpeeled baby red potatoes (no larger than 2-inches in diameter)

1 tablespoon
plus 1/2 teaspoon kosher salt, divided

4 slices
thick-cut bacon (6 ounces), diced

1
small yellow onion, diced

1 to 3 tablespoons
vegetable oil

3 tablespoons
white wine vinegar

1 tablespoon
granulated sugar

1 tablespoon
whole grain mustard

1/2 teaspoon
freshly ground black pepper

2 tablespoons
chopped fresh chives

1 tablespoon
chopped fresh flat-leaf parsley leaves

INSTRUCTIONS

Place the potatoes and 1 tablespoon of the salt in a large saucepan. Cover by 1 inch with cool water, then bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are easily pierced with a knife, 30 to 35 minutes. Meanwhile, cook the bacon.

Place the bacon in a large skillet over medium heat and cook until the fat begins to render, about 8 minutes. Add the onion and cook until the onion and bacon brown and the bacon is crisp, 13 to 15 minutes. Use a slotted spoon to transfer the bacon and onions to a paper towel-lined plate. Measure the remaining fat in the pan. If there is less than 3 tablespoons, add enough oil to equal 3 tablespoons.

Drain the cooked potatoes in a colander and rinse under cold water just until they are cool enough to handle. If desired, peel potatoes with your fingers or a vegetable peeler. Slice into 1/4-inch thick rounds and transfer to a large bowl.

Place the vinegar, sugar, mustard, pepper, remaining 1/2 teaspoon salt, and the bacon fat in a jar, cover, and shake to combine. Add the chives, parsley, bacon and onion mixture, and dressing to the sliced potatoes, toss, and set aside for 10 minutes. Serve warm or at room temperature.

RECIPE NOTES

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

05/29/2022

Fire up the grill!
This summer, venture beyond hot dogs and burgers!
Prepare these recipes ahead of time, They cook fast with almost no clean-up, leaving you more time to spend with your guests. (Kids love kebabs and is a great way to introduce them to new foods.)
* Recipes courtesy of Food & Wine

These spectacular kebab recipes include spicy chicken skewers, grilled shrimp satay, delicious yakitori and more.

05/21/2022

A sweet start ro Summer!
These wonderful desserts are brought to you by Epicurious.
* Chef Ellen plans to make the Froze.
(Adults love frozen treats, too!)

Fire up the grill—but don't forget the sweets.

05/19/2022

PREP TIP:
Your RADA pizza cutter is for more than pizza!

Use it to:
* Quickly dice your herbs and veggies
* Slice your dough for pie crusts

Silver or Black resin handle
Availability: Limited stock
Reserve yours today!
[email protected]

05/17/2022

IT'S RECIPE TIME!
Homemade Pecan Pie Bars

There’s nothing much better than sitting down to eat some old-fashioned, homemade pie. Nothing, that is, until you can eat that pie in bar form! Here is Kristy Kay’s own family recipe for Pecan Pie Bars. They taste just as good as the pie, with the added bonus of portability. Every dessert tastes better as a bar, right?

INGREDIENTS
For the crust:
1 C. butter, cold (must be butter, no substitutes)
3 C. flour
3/4 C. sugar
1/2 t. salt
For the filling:
2 1/2 C. pecans, chopped
4 eggs
1 1/2 C. sugar
1 1/2 C. corn syrup
1/4 melted butter
1 1/2 t. vanilla

INSTRUCTIONS
Preheat oven to 350 degrees.
Combine cold butter with flour, sugar, and salt. Cut together using a pastry blender.
Press the crust into a 9″x 13″ pan. Bake for 18-20 minute or until the edges are browning slightly.
Combine eggs, melted butter, sugar, corn syrup, and vanilla. Add the chopped pecans and mix well. Pour into the pan over the crust.
Place pan back into the oven for another 25-30 minutes, or until the edges are firm and the center is almost set.
Let the bars cool to cut and serve.