Mediterranean paella; homemade donuts

Mediterranean Paella
Serves 4


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 16 ounce bag of Israeli couscous
  • 2 cups chicken broth
  • 6 gigantic prawns, deveined with the shells left on
  • 12 live clams (in shells)
  • 2/3 cup white wine
  • Celery salt to taste
  1. In a frying pan, melt 2 tablespoons of butter over medium heat and add the olive oil. Add salt and pepper to taste. Pour the couscous into the frying pan. Brown thoroughly, stirring often to prevent burning and ensure an even browning of the couscous. Once the couscous has been browned, add 2 cups of chicken broth (vegetable broth can be substituted if desired). Reduce to low heat, cover with lid, and simmer until couscous is cooked (about 20 minutes).

  2. In a second frying pan, add 2 tablespoons of butter and melt over medium heat. Rinse the clams and prawns thoroughly. Add the clams and sauté for 5 minutes (until cooked) in the melted butter, stirring from time to time. Add the prawns (with the shells still on) to the pan and continue cooking. Sprinkle the celery salt on the prawns. Cook until the clams have opened and the prawns are pink, 2 minutes tops.

  3. Take the lid off of the couscous and stir in 2/3 cup of white wine. Layer the clams and prawns on top. Replace the lid and remove from heat. Leave aside for 5 minutes to finish cooking (it will continue to cook from the heat of the frying pan).
Recommended wine pairing: 2007 Spangler Viognier

Home Made Donuts


  • 2 cups Walnut Oil
  • 1 tube of 8 Grands Homestyle Original Flaky Big Biscuits
  • Powdered Sugar
  • Blackberry Jam, Bonne Maman recommended
  • 2 bars milk chocolate
  • Rainbow sprinkles or another topping of your choice
  • ¾ cups Honey
  • Nectar sauce
  • ½ cup Crystalized Brown Sugar (used for coffee)
  • Mango
  • Peach
  • Crushed pecans
  1. Pour walnut oil into a large frying pan with a flat bottom to a depth of approximately ½ inch. Heat the oil over high heat until it is hot. Once the oil is hot, lower the heat to medium to avoid burning.

  2. Cut a one inch diameter hole out of the center of each biscuit to form a donut.

  3. Put the biscuits into the frying pan. Brown the tops and then flip the biscuits over to brown the bottoms. You need to turn the biscuits constantly, every 3-4 seconds because the biscuits cook quickly. Turn the biscuits on their sides to brown around the edges as well. The biscuits cook in 30-40 seconds. Place the cooked biscuits onto paper towels to absorb any extra oil. Allow to cool.
Jelly Donuts


  1. Cook the biscuit holes in the oil. Allow the donut holes to cool.

  2. Sprinkle powdered sugar over all sides of the donuts. Insert the cooked donut holes back into the donuts. Add a tablespoon of jam in the center of each donut. Serve and enjoy!
Chocolate Donuts with Spinkles


  1. In a double boiler, melt the milk chocolate bars. Dip the cooked donuts by hand into the molten chocolate, generously coating one side. Place chocolate side up on a tray and cover with sprinkles. Allow to cool and enjoy!
Donuts with Nectarine Sauce


  1. In a pot, add the honey, nectar, and brown sugar. Squeeze the mango, letting the juice drain into the pot. Cut up the peach into small pieces and add to sauce pan. Saute until heated thoroughly. Stir constantly, slightly carmelizing the brown sugar.

  2. Baste the cooked donuts with the sauce. Coat the donuts with crushed pecans and serve.
About Ellamarie Fortenbach:
In addition to being the president and chief executive officer of a couple of small businesses that market to national clients, Ellamarie Fortenbach is the founder of Chez Le Petit Chef, a cooking school in San Carlos, California, that focuses on children chefs. She creates a culinary learning experience for them in a safe and nurturing environment. Her classes teach about foods from around the world, where foods come from, and the importance of nutrition.

Her cookbook, Cooking with Ellamarie, features fantastic recipes, personal stories and words of wisdom that have been contributed by successful people from all walks of life. For example, Chef Thomas Keller from the French Laundry sharing his childhood story that began his life dream John Harris of Harris Farms started by picking cotton. These people and others celebrities like actor Brian White offer children their life experiences. Those partnerships will continue on the small screen on Ellamarie's TV show, Guess Who's Cooking With Ellamarie.

Ellamarie has created a forum that gets these celebrities and executives to roll up their sleeves and work side by side in the kitchen with young chefs between the ages of 5-17. Ellamarie creates a supportive atmosphere where children learn more than how to cook; they are encouraged to set goals and believe in themselves. The AAR Burn Foundation endorses the emphasis of safety in her cookbook that Ellamarie has developed.

Ellamarie grew up in Texas where her love of cooking started as a young girl in her grandparents' restaurants. She comes from a very strong background of family-owned businesses, primarily but not limited to, the restaurant industry. From the time she could walk, she was exposed to all of her grandfather's businesses. It was through her younger years of experience where she developed the love of interacting with people and the art of pleasing, seeing her grandfather's difficulties and business savvy skills. She quickly learned that becoming well informed is a must in any business. Finding the art of business while entertaining, she understood that these two things go hand in hand. The kitchen has always been the heart of her household, and she is excited about extending that atmosphere to readers who engage in Cooking with Ellamarie.

When she isn't in the kitchen, Ellamarie loves being involved in all aspects of her children's school projects and their activities. Ellamarie loves to dance and a good game of Gin Rummy with her husband is always a treat!

Draegers Cooking School:

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