Here’s hoping that you ring in the New Year with great food, great drink and great friends. May 2009 bring you an abundance of joy, health, happiness and prosperity!

Happy New Year!

Amy

For Connie’s Cocktail Recipes from Korbel click here

Seared Peppered Tuna with [Read more →]

Thanks to Danny Gold for his holiday picks. Enjoy! Amy

Bollinger Special Cuvee (France)
Bollinger, ah even to say it makes me think of fine dining, classical music, caviar, ball room dancing and of course James Bond 007. This is like drinking freshly baked French bread with incredible drive in yeast. It’s a mouthful and a wine that will cement itself in your brain once you taste it. The time honored tradition of Bollinger is like no other in Champagne and you can taste it in the wine. If you need a bottle of bubbles to give as a gift or to enjoy while watching the ball drop make sure the ground is soft because Bollinger Special Cuvee will make your knees week.

 
Argyle 2001 Brut (Oregon)
I think Argyle really has it down as one of the best domestic Sparkling Wines produced. Effortless weight on the mouth feel not to complex with balanced acidity and dried crisp fruit. This wine really [Read more →]

Anthony Parnell’s The 7 Laws of Stress Management offers some practical ways to cope with life’s daily stresses.

For more information, visit Anthony’s wedsite, New Thought Management.

There’s still time to make memorable plans for New Year’s Eve! You can spend it with:

Paul and Pam Sturkey at Mesh

David and Liz  Cook at Daveed’s at 934

Justin Dumcum at Oceanaire Seafood Room

Vito and Mary  Ciepiel at Vito’s Cafe

Julie Francis at Nectar

Todd Kelly at Orchids

I get asked all the time about convection ovens and convection baking. I’m excited to tell you that we’re running a class  (taught by Jean Strasser) at EQ at The Party Source. Jean’s aim is to  get your questions answered.

Here’s a quick Convection Primer:

Convection baking cooks more quickly (10-20% faster) and at a lower temperature than standard baking.  Convection uses a fan at the back of the oven to circulate hot air around the food, which makes it ideal for roasts, fish, chicken and vegetables. Be careful with items that are very liquid. Quick bread and cake batters, for example,  can end up lopsided since the fan can literally blow the batter around.

To convert your recipes to convection recipes, use this rule of thumb: drop the temperature by 25 degrees and start checking for doneness at three-quarters of the recipe’s original bake time.

Have some convection tips you’d like to share? Let me know!

Spice rubs and blends make great gifts.  I love to package them in small glass vials or test tubes. You can find a variety of both at Test Tubes On-Line

Spice Rubs and Blends
For all of the spice blends, simply stir the ingredients together. If whole spices are used, grind them in a spice grinder or clean coffee grinder. Stacking tins, test tubes or cellophane bags are all great packaging options for spice rubs and blends.
Spicy Steak and Pork Rub

4 tablespoons salt
1 tablespoon paprika
1 tablespoon black pepper
1 tablespoon dried onion flakes
1 tablespoon dried minced garlic
1 teaspoon crushed red pepper flakes
½ teaspoon cayenne pepper

Place all in a spice grinder and grind fine. Rub on steaks or pork before grilling.

Herbes de Provence

1 tablespoon dried basil [Read more →]

I am a HUGE fan of Willie Carden and his phenomenal team at The Cincinnati Park Board so you can imagine how excited I am to bring Amy’s Table and EQ to The Krohn Conservatory. I hope you’ll join us for one, two or all of the events that will be held, after hours, at the magical Krohn Conservatory. For more information, or to sign up, click here.

In a 2 quart pan over medium heat, combine sugar and [Read more →]

Thanks to Jay Dickerson for this oh-so sippable holiday cocktail! Cheers!

Chocolate Covered Peppermint Stick Martini

2 ounces vanilla vodka

2 ounces Godiva chocolate liqueur

1 ounce peppermint schnapps

Pour ingredients and ice into cocktail mixer. Shake thoroughly then strain into chilled martini glass. Garnish glass with crushed peppermint candies and a peppermint stick dipped in chocolate.

Visit the Greater Cincinnati Independants website to purchase restaurant gift certificates from 32 local chefs.