I’m showing Rob and Sheila how to make adorable little mushroom potatoes on Fox 19 this morning. They’re from my book, Amy’s Table: Food for Family and Friends. I’ll also review a little “Potato 101″ with them:

Russet or Idaho potatoes are the ones with rough brown skin and lots of eyes. They’re a low moisture high starch potato and that makes them great for baking and frying.

Round white or round red potatoes. Aside from the color of their skin, they’re nearly [Read more →]

Mix in a glass filled with ice and garnish with a lemon wedge.

Orangatini
2 ounces Three-O Rangtang vodka
1 ounce Three-O Vanilla vodka
2 ounces orange juice
1 ounce ½ & ½
In a cocktail shaker, mix all ingredients over ice and strain into a chilled martini glass. Garnish with an orange slice and vanilla bean

.
Tigertini
3 ounces Three-O Pomegranate vodka
1 ounce pomegranate liqueur
½ ounce thyme-infused simple syrup
Squeeze lime
Sprig fresh thyme
Club soda
Place thyme in bottom of glass. Add crushed ice, vodka, pomegranate liqueur, syrup, and lime, and muddle. Add soda water and garnish with mint leaves.

Lil Joe’s Manatini
1½ ounces Three-O Citrus Vodka
1½ ounces Three-O Cherry Vodka
½ ounce grenadine
2 ounces sweet & sour
Squeeze lime
Splash lemon-lime soda
Mix ingredients together over ice in a cocktail shaker. Give one brisk shake pour into a glass and make sure there is a touch of fizz at the top. Garnish with lime.

Four Petal Paw Paw
2 ounces Three-O Bubble vodka
1 ounce Three-O Berry vodka
½ ounce grenadine
2 ounces pineapple juice
Shake with ice and strain into martini glass.

A good variety for St. Patty’s Day, all available at The Party Source.

Guiness -The classic
Harps Lager -clean and crisp still Irish with familiar flavors
Great Lakes Conway’s Irish Red Ale-produced out of Cleveland with big time flavor.
Sierra Nevada Bigfoot Barley Wine – something just totally from left field
O’Fallon Goat Breath Bock Ale – yeah for that reason a name and label that will stir up conversation.

Did you know that in Gaelic, the word whiskey means water of life? Even if you aren’t Irish, St Patrick’s Day is the day to act like you are and that means celebrating with an Irish menu.  Nothing beats a classic Corned Beef and Cabbage dinner. If you’ve ever prepared it, maybe you boiled the corned beef. You should try roasting it instead! Roasted low and slow, your corned beef will be so tender and [Read more →]

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.