As promised,  here are the potatoes Jay Dickerson made in the “This Little Piggy” class. These would be great with Thanksgiving Dinner. The recipe is courtesy of Rhonda Clark.
Savory Mashed Sweet Potatoes
A creamy sweet potato dish that’s a little less sweet

 Servings:  4
                                      
  2 large sweet potatoes sliced into 1/4″ slices              
  1 cup heavy cream or enough to just about cover potatoes                      [Read more →]

EQ hosted Bell’s Beer Dinner last night and both the Bell’s beer (thank you Veronica Sanders!) and Jean Strasser’s food were amazing. The EQ team was on their game, too. As Jennifer said “Great food. Great beer. Great people. We love you guys!” We love you, too, Jennifer!

Here’s the soup we featured in class.

Cheddar Rarebit Soup
Serves 4-6
Prep: 45 minutes

2 medium leeks (white and pale green parts only) washed well, cut into ¼ inch dice
2 medium carrots, cut into ¼ inch dice
2 celery ribs, cut into ¼ inch dice
2 teaspoons finely chopped garlic [Read more →]

You know what they say about pork- you can use everything but the squeal! From bacon to ham, chops to roasts, pork makes for darn good eatin’.  In last night’s class at EQ, Graeter’s Chef Steve Hellmich showed off pork’s versatility. The class favorite? Pork Cutlet with 3-Mustard Cream Sauce. I have to agree with Louis, who simply said “Fabulous”. We paired it with one of my favorite wines, Angel’s Landing Cabernet Sauvignon.

Pork Cutlet With 3-Mustard Cream Sauce
(4-6 Servings)

1 ½ pounds, pork loin or pork tenderloin
1 ½ tablespoons salad oil

Cut pork into 1/2” thick slices. Sprinkle with salt and pepper.
Heat medium to large skillet over medium-high heat and add oil. When the oil hot and just before it starts to smoke, add pork. Cook until brown on both sides and cooked through, about 2-3 minutes per side. (If all of the pork will not fit in the skillet at one time, cook in two batches). Transfer to a plate and cover with foil. Wipe out any excess oil with a paper towel then make the sauce.

3-Mustard Cream Sauce

1 tablespoon butter
1 small shallot, finely diced [Read more →]

Pam Walling has a way with desserts and last night at EQ she created the most beautiful Fall Fruit Desserts. While our students loved all of Pam’s creations, the fave was the Pear Croustade with Hazelnut Topping. As Rose put it, “Excellent – Can’t wait to bake at home!” Bake on, Rose!

Pear Croustade with Hazelnut Topping
6-8 Servings

Topping:
½ cup flour
2/3 cup hazelnuts, toasted and skinned
5 tablespoons brown sugar
3 tablespoons unsalted butter, cold, cubed
Pinch of salt

Blend all in a processor until [Read more →]

Check out my Halloween tips on KYPost.com

Stephen said  “The pasta was fantastic!!!  Liz  commented that  she “Loved the pasta!”

The raves poured in for last night’s class at EQ , A Taste of The Palace with Chef Jose Salazar and Chef Summer Genetti. Everybody loved the menu, especially the pasta. Jose prepared a delectable Sweet Potato Agnolotti and based on our student’s reviews, it was the favorite of the night. I just had to share- enjoy!

Sweet Potato Agnolotti
Recipe Courtesy of Chef Jose Salazar, The Palace
Wine Pairing:  2007 L’Ecole Semillon Washington
Yields 4-6 portions

Pasta Dough:

1 ¾ cups all-purpose flour
6 large egg yolks
1 large egg
1 ½ teaspoons olive oil [Read more →]

Listen to the interview.

Sara Vance shared a bit about the services offered by Cancer Family Care. It’s a wonderful organization that needs our support. How can you help? Go to the 30th Annual Wine Tasting and Auction, being held at the Manor House in Mason on November 6th. I’ve said it before and I’ll say it again, there’s nothing better than to party with a purpose! For more information, visit Cancerfamilycare.org

Cancer Family Care 30th Annual Wine Tasting and Auction
The Manor House
7440 Mason-Montgomery Rd, Mason, OH 45040
Friday November 6th at 6:00 pm

Listen to the interview.

Here’s some great information from Kathleen McCarthy and Easy to Grow Bulbs.com

Forcing Bulbs Forcing bulbs is simply tricking them into believing that it is spring and time to bloom. In this way, fragrant and colorful flowers may be enjoyed indoors throughout the fall and winter. Brilliant blooms lend grace and vibrancy to Holiday décor and bring sunshine to the greyest of days.

Selecting Your Bulbs Many bulbs can be forced into bloom but the easiest are those that have been fully conditioned to do so by [Read more →]

I love the flavors of the Southwest and the blending of Mexican food into cuisines like Tex Mex and Cali-Mex.  Each takes the basic recipes of Mexican cooking, and adds a regional spin. Authentic Mexican cuisine features beans, corn, squash, peppers, potatoes,  fish and shrimp and sometimes wild game. When we say we love Mexican food often what we’re really referring to is Tex Mex food.

Texas borders Mexico and the influence is so great that Tex Mex is mostly what is served at Mexican restaurants and Mexican fast food places. Texas is the land of cattle ranches, and while beef  was part of Mexican cuisine, Tex Mex tossed it into classically meatless dishes like enchiladas.  Unlike Mexican food, Tex-Mex uses sour cream, large amounts of cheese and meat and cumin.

California borders Mexico, too,  and Cali-Mex is Mexican food with a Californian influence. It features fresh vegetables and fruits  and the meats are generally shredded, not ground like Tex-Mex cooking. Cali-Mex recipes are lighter with bright bold tastes, like California cuisine. I’ve got some recipes to share today that feature all those great southwestern flavors.

Southwestern Chicken Chili

This is one of my favorite uses for leftover cooked chicken- in fact, make sure to cook extra chicken with this dish in mind. And listen to some of the ingredients: cumin, shredded cheese, sour cream. Now you know that’s describing Tex Mex, not Mexican. Of course this recipe is packed with chicken, beans and chilis, too.

Southwest Chicken Quesadillas

Here’s another Tex Mex favorite, that starts to fuse with Cali-Mex. Its Southwestern Chicken Quesadillas. It features a lot of the Tex Mex ingredients like shredded cheese, chili powder and sour cream but the chicken is shredded, which is a Cali- Mex influence.

Quick Southwest Shrimp with Chile Lime Salsa

Remember  how Cali- Mex is lighter and brighter than Tex-Mex?  Here’s a favorite Cali-Mex recipe which  illustrates that. Southwest Shrimp with Chili Lime Salsa. It goes together in less than 10 minutes and uses shrimp, lime juice, chili peppers and tomatoes. Quick, easy, very cali-mex. I love it and I think you will, too . For more great Southwestern recipes, visit Crisco.com

Listen to the interview.

Lisa Sandlin discussed her book Houses That Work For Life! on Amy’s Table today.

Houses That Work for Life! covers a broad spectrum of meanings. These homes work throughout the span of one’s chronological life by implementing a timeless design. They work to empower us for life and address the changes that life brings to our physical and mental abilities as we age. They also work for the life of the planet by striving to be energy efficient and in collaboration with nature. A house works for life when it empowers us physically, embraces us psychologically and sustains us environmentally. A house that is comfortable, secure, personalized and offers us sanctuary from the rest of the world is a home. This home should also be an empowering place, a place that embraces us, offers us support for the activities and tasks required within its spaces, regardless of our age or ability. Due to the changing culture of the baby boomer generation more and more people are realizing that the philosophy of designing houses that are empowering and flexible is a good idea.