CONTACT

We’d love to hear from you!
To contact us, please send an email to:

dine@sarellos .com

Or, you can post a message for us in the
Comments section at the bottom of the page,
or on our Facebook Page.

8 thoughts on “CONTACT

  1. We are baking for Christmas week and want to freeze some of the cookies. Any tips on to freeze cookies? And are there baked goods that should not be frozen?

  2. I made your horseradish encrusted beef tenderloin for Christmas day dinner. It was delicious! And looked tasty on the serving platter, with oven-roasted asparagus & twice-baked potatoes. Even sprinkled some of the panko mixture on the asparagus. Clean-up tip: line baking dish with foil. Enjoy your Forum column very much.

  3. Please include me on your email list for classes and events. I am interested in the cooking school Tony discussed on TV today.

    • Hi Mary, we had some technical difficulties on the blog this morning, but all the information is now posted on the home page. I have also added your email address to our mailing list so you will start receiving our newsletters this week. Hope you can join us for the weekend in September!
      -Sarah and Tony

  4. I’d like to submit this recipe for Mediterranean Bean Soup in your contest. I’m a vegetarian, and it’s my favorite wintertime soup. I always think of it when I have leftover new potatoes. Some of my meat-eating friends have adapted it to their preferences and added sliced sausage to the recipe.

    1 pound dried navy beans
    2 t salt
    2 T olive oil
    1 med onion, minced
    1 green pepper, diced
    2 large carrots, chopped
    1 rib celery, chopped
    4-6 new potatoes, cooked and sliced
    6 large cloves garlic, crushed
    1 bunch fresh kale
    14 oz canned crushed tomatoes
    1 t dried basil
    1 t dried rosemary
    1/4 t red pepper flakes

    Rinse & clean beans. Cook with the salt, according to package directions until tender. Rinse again, place in a soup pot and cover with enough water to make the soup.

    Heat oil in a wide skillet over medium heat. Add onion, pepper, carrot and celery to pan. Cook vegetables, stirring occasionally, about 15 minutes. They should be quite soft. Add garlic and cook 5 minutes more. Add the cooked vegetables to the soup pot with the beans and water. Rinse the kale, removing any big stems. Chop the leaves and add to the soup pot. Add the tomatoes, cooked potatoes, basil, rosemary and red pepper flakes. Cook until kale is tender. Then — SOUP’S ON!

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