Two area chef's are doing a restaurant swap for charity. The chefs and staff from Hugo and Daveed's will trade off for one night, bringing their own style -and their A game- to the other's restaurant. On March 13 each will serve a four course meal for $95 per person. All tips will be split between SIDS and Kindervelt #76.

Greater Cincinnati Independents Restaurant week
3 Courses – $25.08*

The Greater Cincinnati Independents is proud to present the 2nd Greater Cincinnati Restaurant Week, March 3rd-9th 2008. Join many of your favorite independently owned and operated restaurants from around the region as they host a celebration of local dining, from steak to seafood, Italian to Scottish, upscale to casual. Each participating restaurant will offer delicious three-course menus for $25.08.

Restaurant Week Press Release : www.gcindependents.com/restaurantweek/pressrelease.pdf

*Price does not include drinks, taxes or gratuities. Some restrictions may apply.
 

In honor of George Washington’s birthday, here’s a Cherry Almond Granola that I  shared with Jeff and Jenn today.

Cherry Almond Granola
Makes 10 cups

Prep time: 15 minutes
Bake time: 20 minutes
Make ahead: Stores beautifully in a large airtight canister.

6 cups old-fashioned oats
1 cup shredded coconut, unsweetened
2 cups sliced almonds (can substitute pecans or other nuts)
¼ cup flax seed (or wheat germ)
½ cup vegetable oil
½ cup honey
½ cup brown sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
1 tablespoon cinnamon
1 teaspoon salt
2 cups dried fruit (chopped dates, raisins, golden raisins, cherries or cranberries)

Preheat oven to 325 degrees. 

In a large bowl, mix the oats, coconut, almonds and flax. In another bowl, whisk together the oil, honey, brown sugar, almond and vanilla extracts,  spice and salt. Toss with the oat mixture; mix thoroughly.  Divide mixture between 2 large rimmed baking sheets; spread in an even layer.  Bake, stirring and tossing every 5 minutes, for 20 minutes or until golden brown.  Cool completely. Transfer to a large mixing bowl; stir in the dried fruits.  Store in an airtight container.  Serve with milk and brown sugar if desired.
.

Parfait Variation:
Layer some granola in a parfait or wine glass with yogurt and chopped fresh fruit.

If you're a mom and haven't seen this yet, you'll really appreciate it! Enjoy! Amy

Hi Amy,
I watched the Taste of Whimsy program.  Great show!  I wanted to find the icing/frosting recipe that you talked about with Summer Genetti during the cupcake segment.  I see a recipe for cream cheese frosting but not a recipe for basic frosting.

Thanks!
Kristine

Hi Kristine,
Summer has been so busy getting Chalk, Food + Wine up and running that she hasn’t had a chance to send us her recipe. Here are two basic frosting recipes that we use at EQ @ The Party Source!

Chocolate Frosting

1 ½ cups confectioners’ sugar
1/3 cup  unsweetened cocoa powder
1/4 cup (1/2 stick) unsalted butter, softened
1/2 teaspoon vanilla extract
2 – 3 tablespoons milk
 
In the bowl of an electric mixer combine the confectioners’ sugar, cocoa powder, softened butter and vanilla extract; beat until well combined. With the motor running, slowly add enough milk to reach a smooth and spreadable consistency. Beat at high speed until fluffy.

Vanilla Frosting

4 cups confectioners’ sugar

½ cup (1 stick) unsalted butter, softened

2 teaspoons vanilla extract

3-4 tablespoons milk

In the bowl of an electric mixer combine the confectioners’ sugar, softened butter and vanilla extract; beat until well combined. With the motor running, slowly add enough milk to reach a smooth and spreadable consistency. Beat at high speed until fluffy.

-Amy

Amy,
On your answers to "Ask Amy", you mention a pumpkin and brie dual soup you prepared.  Could I please have the recipes for those soups?  Had a pumpkin soup in Jamaica and have never found a recipe. Of course, liked the concept of the dual soups.  Elegant presentation. 
Thanks, Maggie

Hi Maggie,
Thanks for watching – and for your email! The pumpkin soup recipe that I use is from Crisco. Try the fun option of serving the soup in a mini pumpkins,too.

Here's the link:
http://crisco.com/Recipes/Details.aspx?recipeID=2095

Here's my Brie Soup recipe. Disregard the apple and almond garnish if you prepare it as a dual soup with the pumpkin.   Use broth or cream to get the soups to the same consistency. You may need to add more brie for thickness, too.

Brie Soup
Serves 4

3 tablespoons  unsalted butter

1 onion, finely chopped

2 stalks celery, with leaves, finely chopped

2 tablespoons flour

3 cups chicken stock

8 ounces brie, rind removed and cut into cubes, at room temperature

¼ cup heavy cream

Salt and white pepper to taste

Optional garnish: finely diced apple and sliced almonds

Melt butter in a large saucepan over medium heat. Add onions and celery; sauté until vegetables are soft and golden, about 10 minutes. Stir in the flour; cook over low heat for about 3 minutes, stirring constantly. Add 1 cup stock, whisking to incorporate. Whisk in remaining stock. Bring to a boil. Reduce heat to low and simmer 15 minutes, whisking occasionally.  Remove from heat; let cool slightly. Place cooled soup in a blender or food processor; puree until smooth.

When ready to serve, reheat soup over medium low heat. Add brie; stir until cheese has melted and soup is smooth. Stir in heavy cream. Season with salt and pepper.  Ladle into soup bowls. Garnish with diced apple and sliced almonds.  Serve.

Enjoy!

Amy

For more information about the Park and Vine store and to buy the Herban Cowboy product that Kendall and Amy were talking about visit their website http://parkandvine.com/. 

You can visit their store:

Park and Vine

1109 Vine Street

Cincinnati, OH 45202

513.721.7275

Kendall Stolz came on to talk about her Top 10 Eco Friendly Beauty Products.  Make sure you visit her website  http://www.kendallstolz.com/.  Click "read more" for Kendall's Top 10!

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Vegetarian Dives

Myra's Dionysus
Has a Greek accent. Real veggie Entrees.
121 Calhoun St.

Upidi Cafe
Indian. Good and exotic.
7633 Reading Rd.

Brij Mohan
Wonderful and dirt cheap. 20 lunch specials for $5. They have their own pastry shop
11277 Reading Rd.

The Veg Head
Cheap and hippielike.
920 B Loveland Madeira Rd.

Veg-Friendly Honorable Mentions

Cumin
Offer a lot of veggie entres. Fun fusion food.
3520 Erie Ave.

Andy's Mediterranean Grille
They do it from scratch.
906 Nassau St.

Pacific Moon
Alex Chin amazes with special requests.
8300 Market Place Ln.

Bella Luna
Nuevo Italian.
4632 Eastern Ave.

Most restaurants cater to vegetarians. Ask your server or ask the chef.

Paul Koloszar, Civic Garden Center's Horticulturist

Visit The Civic Garden Center's website.

What’s new and exciting at the Civic Garden Center?
Plant, Herb, and Hosta Sale Preview Party Friday, May 2nd from 6-9pm, $30 with reservations, Food, Drink, Music, and Plants Galore
Open to the public for free  Saturday from 9-3, Sunday 11-3

Click "read more" to see all of Paul's houseplant tips!

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