The Pain Perdu recipe that I posted yesterday made me think about one of my favorite weekend breakfasts- pancakes! Pancakes from scratch are one of the first things I learned to make as a kid. If you haven’t taught your kids how to make them, why not make today the day to pass along this delicious bit of knowledge? I always use buttermilk. To me, there’s no equal to the fluffy tenderness it gives pancakes. You can add all kinds of things to them- chocolate chips, pecan pieces, raisins and of course, blueberries. To avoid clumps of blueberries, don’t add them to the batter, wait until you’ve poured the pancakes and then hand place them. Use fresh blueberries unless you want purple pancakes!

For a multigrain variation, try my sister Julia’s version. She uses half whole wheat flour and sweetens it with a bit of orange juice.

Enjoy!

Amy

Buttermilk Pancakes

Serves 4 [Read more →]

Pain Perdu is a traditional New Orleans French Toast and literally means "lost bread". Like many of my favorite recipes, it was born from savvy home cooks who found a clever use for their day old ("lost") bread. Try the Apricot Sauce over ice cream and pound cake, too.

Enjoy!

Amy

Pain Perdu With Apricot Sauce
Serves 6 [Read more →]

Thanks to everybody for requesting Chef George Geary's Shoo-Fly Pie recipe! And congrats to Julie, our winner! She got a copy of George's cookbook, The Complete Baking Cookbook. Look for more web based prizes in the coming weeks!

Makes 2 - 9inch pies

Everyone has their own little secret, for shoo-fly pie. The trick to a good pie is definitely in the molasses. [Read more →]

 

Nawlins Pastry and Confections with Chef George Geary

I had fun seeing Chef George Geary in New Orleans and then again here in Cincinnati just a few days ago. George has taught cooking and baking techniques in more than 72 schools across North America. A regular contributing editor to several magazines and newsletters, he has also been the Pastry Chef and Production Manager for the Walt Disney Corporation and the Marriott Corporation. He’s the author of several cookbooks- with more on the way! If you listen to me on Jeff and Jenn on Q102 Friday morning, April 25th, you'll know what to do to get a chance to win a copy of George's lastest cookbook.

George taught Nawlins Pastry and Confections at EQ. Here are a few of the recipes from class.

Enjoy!

Amy

[Read more →]

I've just returned from a wonderful visit to New Orleans where I attended the IACP conference. I've got some memorable food and drink experiences to share with you and would love to hear about your New Orleans experiences, too.

No visit to New Orleans is complete without a visit to Cafe Du Monde for coffee and beignets. It's packed to overflowing with customers who are blissfully dusting themselves with confectioners' sugar as they devour freshly made beignets washed down with Cafe du Monde's famous coffee. The beignets are delicious. In this photo, Connie Volker is enjoying her 5th or 6th beignet while Chef George Geary is just hoping she'll save him one bite. The day was really warm so  we had Iced Cafe au Lait. Here's a recipe- serve it hot or cold, sweetened or not.

Laissez le Bon temp rouler (Let the good times roll!)

Amy

[Read more →]

A Q102 listener asked how to make the Perfect Mint Julep

I am hosting my very first Kentucky Derby Party this year. My problem is that I don't know how to make the perfect mint julep.  I want to know how to make the perfect one.  If I get this down, I'm sure my party will be a success.  I hope you can help me with this.  I am very excited to be hosting this party, but I'm a little nervous about my mint juleps.  PLEASE HELP!
Thanks,
Pam

Hi Pam-
Jay Dickerson,  Resident Bar Chef at EQ @ The Party Source says the perfect mint julep is not so much a formula, but “ceremony”.  [Read more →]

The Butterfly Show runs April 19th-June 15th, 2008 and it's open daily 10am-5pm.  Visit the Butterfly Show website for more information.

Lori Pfingstag, President of Junior League of Cincinnati

Kids in the Kitchen will be at The Cincinnati Sports Mall on Saturday, April 26th from 10:30am-1:30pm.  Visit this website for more information about this event.  Also visit the Kids in the Kitchen website for more general information. 

 Danny Gold, Wine Expert at The Party Source: Wine of the Week

Almira los dos "old vine" Grenache (Spain): Isle 9A $6.99

Old vine Grenache has ripe fruit and is full of zesty spices. An avid Zinfandel or Shiraz drinker would easily find this wine very pleasant. The fruit bursts out the bottle into the glass filling the room and the palate with raspberry jam. Almira has a spicy white pepper finish with soft tannins and is as much fun on the palate as it is on the wallet.
Food: cured Spanish meats, bbq ribs, steak and burgers on the grill.

The Skinny on Flat Stanley

I had my first encounter with Flat Stanley when I was at  The KitchenAid Experience a few weeks back doing a cooking demonstration and a  book signing. I met the coolest girl-  Sabine Hansen. Sabine was there with her mom and dad- and Flat Stanley.
 
If you don’t know about Flat Stanley,  check out his website
http://www.flatstanley.com/

Sabine’s is hosting Stanley for a Michigan boy named Joseph.   Their Flat Stanley has been to some pretty amazing places.
Thanks to Sabine’s Mom, Michelle Hansen, for sending the photos.

Cheers!
Amy