Here are the recipe I prepared on HomeWorx with Gary Sullivan. The Rosemary Roast Beef Crostini is from my book, Amy’s Table: Food for Family and Friends. The second is made with brie and fig spread, items right off the shelf at The Party Source. I think it’s important to keep things like great cheeses and spreads on hand to pull together quick and easy appetizers.

Rosemary Roast Beef Crostini
Makes about 20 pieces

This is a favorite of our cooking school students at EQ at The Party Source. If you’re looking for an alternative to blue cheese, try a horseradish sauce. [Read more →]

Listen to the interview.

The Amy’s Table Book Club book for February was The School of Essential Ingredients by Erica Bauermeister. I loved it. It’s a novel about life, love, and the magic of food and follows the lives of eight students who gather in Lillian’s Restaurant each week for cooking class. One by one they’re transformed and united by food.

Erica has always wanted to be a writer. She got her PhD from the University of Washington and, frustrated by the lack of women authors in the curriculum she co- authored “ 500 Great Books by Women” and “Let’s Hear It For the Girls” In the process of writing these books Erica read thousands of books, both good and bad, which is clearly a great education for an author. But Erica says having children probably had the biggest impact on how she writes. She has a second novel in the works, tentatively entitled Leap.

This month’s book club panel is Mychelle Armstrong , Tonya Kappes , Eisha Armstrong   and Amy Decker. They asked wonderful questions. Thanks ladies!

Here’s the choice of the group for favorite recipe from last night’s wine dinner at EQ. I have to admit, it was my favorite, too. Enjoy!

Frangelico Bread Pudding with Shaved Chocolate and Toasted Hazelnuts
Serves 6-8

Prep/stand time: 1 hour
Bake time: 45-50 minutes

1/2 cup raisins
¼ cup Frangelico
3 large eggs
1 cup granulated sugar
¼ cup brown sugar
1 tablespoon cocoa powder [Read more →]

Sautéed Tilapia with Smoked Paprika and Parmesan Polenta
Yield: 4 servings (serving size: 1 fillet and 1 cup polenta)
#3 La Vis Muller Thurgau Italy $9.99 Aisle 9A

Ingredients
Polenta:
2 cups [Read more →]

I’m having so much fun with the wine dinners at EQ that are leading up to my California Wine Country trip! Tonight I’m preparing a menu that is being  paired  with MacMurray Ranch wines (one of the premier Pinot Noir producers in the Middle Reach of the Russian River Valley) by wine expert Matt Preston. Here’s the menu:

Tapas Trio
Spinach and Orange Salad with Pine Nuts
Oven Roasted Honey Mustard Salmon
Wild Mushroom and Potato Gratin
Frangelico Bread Pudding with Shaved Chocolate and Toasted Hazelnuts

The dinner is sold out, but you can still come on the trip. For more information, click here.

To learn more, click here

Jean Strasser wants our EQ students to “learn and understand that cooking does not have to be a chore; it’s such an easy way to enhance your quality of life and commune with friends and family.” In our Smart Food series, Jean showed that great food can make great sense (or should we say “cents”) even on a budget! Each meal serves 4 and rings in under $10!

Thai Beef with Chiles
Wine Pairing: Martin Codax Tempranillo Ergo Rioja Spain $9.99 Aisle 9B
Serves 4
Prep: 30 minutes

8 ounces beef sirloin
4 cups torn romaine or any salad greens
1 cup torn fresh mint leaves or thai basil
¼ cup minced red onion
1 cucumber, peeled, cut in half lengthwise, seeded and diced
1 or 2 thai chiles, very thinly sliced
juice of 2 limes
1 tablespoon soy sauce
2 teaspoons fish sauce
½ teaspoon sugar
1 tablespoon water
Heat the grill or broiler. Season the sirloin well with salt and pepper. Grill or broil the beef until medium rare, 5 to 10 minutes, depending on thickness. Let cool on a plate.

In a large bowl toss the salad greens with the mint, onion, cucumbers and chiles. In a small bowl, combine the juice, soy sauce, fish sauce, sugar and water. Toss the greens with the dressing. Remove greens to a platter, reserving dressing remaining at the bottom of the bowl.

Slice the beef thinly, reserving its juice. Combine juice with the leftover dressing. Lay slices of beef over salad, drizzle dressing all over, and serve.

Coconut Rice
Serves 4
Prep: 25 minutes

1 14 ounce can coconut milk
1 ½ cups water
1 teaspoon peeled and minced fresh ginger
1 ½ cups short or long grain rice
pinch of salt

In a medium saucepan, combine the coconut milk, water and ginger with the rice and a pinch of salt and bring to a boil. Reduce the heat to low, cover and cook for 10 minutes, stirring occasionally to make sure the bottom doesn’t stick.

Remove the lid and continue to cook, stirring, until the rice is tender and creamy, about 15 minutes. If the liquid evaporates before the rice is done, add water a ½ cup at a time.

Roasted Sesame Broccoli
Serves 4
Prep: 20 minutes

1 large head of broccoli, about 1 pound, trimmed into bite sized pieces
1 tablespoon sesame oil
2 teaspoons soy sauce
pepper, to taste
1 tablespoon sesame seeds, optional

Preheat the oven to 450. On a large cookie sheet, toss the broccoli with the sesame oil, soy sauce and pepper. Roast until broccoli is slightly browned, about 8-10 minutes. Top with sesame seeds and serve.

Tomorrow night I’m judging a professional cocktail event arranged by Pilar Zeglin, USBG Cincinnati/ Ohio Founder. The cocktails will include products from DeKuyper and Makers Mark. It’s a the Montgomery Inn Boathouse. I’ll make  sure to post pictures and recipes of the event. Cheers!

Tart and tangy fruit works beautifully against dry gin. Crème de cassis is a deep red, sweet, black currant liqueur that is an ingredient of the classic champagne cocktail, the kir. If you wonder what else to do with crème de cassis once the kir making is over, here’s an idea. You can make a pitcher of Fruit Sours ahead and shake over ice as you serve them.

1 part Hendricks gin
½ part crème de cassis
3½ parts cranberry juice
½ part lime juice

Fill a tall glass with ice
Combine all ingredients in a cocktail shaker filled with ice
Shake; strain into glass
Garnish blackberry and mint

Danny Gold shared some great information on Oregon Wines

Wine Department staff member Liz Dorr came to taste wine, too

Some of the guests at the tasting

We always have some little nibbles to enjoy with your wine

Here’s what was tasted:

Argyle Sparkling 2003 Brut 23.99 8A
Snowline 2008 Pinot Gris 9.99 6B
Elk Cove 2007 Riesling 17.99 6B
JK Carriere Provocateur 2006 Pinot Noir 28.99 6A
Erath Vineyards Reserve Pinot Noir 32.99 6A
Penner-Ash 2007 Rubeo Pinot Noir/Syrah 22.99 6A