Chestnut Street Inn

Fritter on a white plate, garnished with white sauce and herbs

Lucy and Ethel’s European Vacation on a Plate

For those of you who have been following the continuing escapades of our cooking classes at Hy-Vee, you have likely attended one of our Lucy and Ethel themed cooking classes. Last week we did another one titled “Lucy and Ethel’s European Vacation on a Plate.” This was the last of my classes at Hy-Vee and unfortunately we were unable to accommodate everyone who wanted to attend. So we wanted to be sure to share the recipes with everyone as a thank you for all your continued support of me and my classes.

Lucy and Ethel's European Vacation on a Plate

Chef Monika as Lucy and Cathy as Ethel


Fish and Chips with Garlic Mayo

Yields: 8 Servings

8 boneless cod filets, cut in half

1 cup all-purpose flour

1 tsp kosher salt

1/2 tsp freshly ground pepper

1 tsp smoked paprika

2 cups all-purpose flour

3 12 oz bottles of British lager

1 tsp kosher salt

1/2 tsp freshly ground pepper

2 tbl smoked paprika

1 tbl dried thyme leaves

Canola oil for frying

Malt vinegar for serving

Dry the cod filets with a paper towel to remove excess liquid. Combine the 1 cup flour with salt, pepper and paprika for dry batter. Combine the remaining flour with the salt, pepper, paprika, thyme and beer and whisk until it forms a thick batter. Dredge the cod filets first  in the dry batter, shaking off any excess. Then dunk into the wet beer batter and remove, allowing excess to drip off, prior to putting into the fryer, which has been preheated to 375 degrees. Fry for approx. 5-7 mins or until golden brown and cooked through. Drain on paper towels and serve with garlic mayo, malt vinegar and chips.

Garlic Mayo

1 cup Hellman’s Mayo

1 head garlic, roasted

Pinch Kosher salt and freshly ground pepper

1 tsp harissa paste

Combine all the ingredients in a small food processor and puree until smooth.


4 Russet Potatoes, Cleaned and each one cut into 8 wedges

2 tsps kosher salt

1 tsp freshly ground pepper

3 tbl olive oil

2 tsps smoked paprika

2 tsps dried thyme

3 tbl freshly grated parmesan

Preheat oven to 375 degrees. Place potato wedges on a baking sheet. Drizzle with oil and season with salt, pepper, paprika and thyme. Toss well to coat evenly. Bake for approx. 45 mins, until golden and crispy. Garnish with freshly grated parmesan immediately after they come out of the oven.



Ragu Bolognese

3 Tbl olive oil

2-3 Tbl unsalted butter

1 carrot, peeled and finely chopped

1 celery stalk, finely chopped

1 onion, finely chopped

2-3 cloves garlic, minced

1 lb ground veal or beef

1 lb ground pork

4 oz pancetta or Canadian bacon, finely chopped

3-4 Tbl tomato paste

Pinch salt and pepper

Pinch red pepper flakes

1 Tbl dried Italian seasoning

1 cup whole milk

1 cup dry vermouth

2 Tbl Italian parsley, finely chopped

Handful freshly torn Basil leaves

Freshly grated parmigiano reggiano to serve

Heat olive oil and butter over medium high heat in a medium sauté pan until butter has melted. Add onion and sauté until lightly caramelized, approx. 6 mins. Add garlic and heat through until fragrant, approx. 1 min. Add carrot and celery and sauté for a couple minutes or until the vegetables just begin to tenderize. Add beef or veal, pork and pancetta or Canadian bacon and continue to sauté until the meat has completely browned. Season with salt, pepper, red pepper flakes, Italian seasoning and tomato paste. Continue cooking for approx. a minute or two or until the spices have heated through and toasted a bit. Add milk and wine and reduce heat to medium low. Continue to cook uncovered, stirring occasionally for approx. 1 hour or until the sauce has thickened and become rich. Season to taste and add freshly torn basil and chopped parsley. Serve over a bed of pasta noodles, preferably something like a penne or a gemelli with ridges for the sauce to adhere to. Garnish with freshly grated parmigiano reggiano. Yields: 8 Servings



Mousse aux Framboises

Yields: 8 Servings

8 oz goat cheese, at room temperature

4 oz creme cheese, at room temperature

1 1/4 cup powdered sugar

1 tsp vanilla extract

1 tbl orange blossom water

2 1/2 cups heavy cream

1/4 cup pureed fresh raspberries that have been strained to remove the seeds

Place the cheeses in a large metal bowl. Using a rotary beater, slowly beat in the powdered sugar, vanilla and orange blossom water. Add the cream beating until the mixture becomes light and fluffy. Carefully fold in the pureed raspberries. Pour the mixture into a cheese cloth lining a strainer. Weigh down with something heavy, i.e. a can or a baking sheet topped with a gallon of milk and place in the refrigerator. Allow to drain overnight. Discard the drained liquid and serve the mousse with fresh raspberries and a sprig of mint.

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