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.

Mmmm- this sounds great! From Findlay Market: Irish Cabbage Rolls

Ingredients:
Large outer leaves of cabbage (12) lightly steamed and chilled
½ pound ground lamb
½ pound ground pork
3 leeks, sliced thin
1 ½ cups of barley cooked according to package and cooled [Read more →]

I love, love, love a sandwich from Shapiro’s in Indianapolis! If you haven’t been, go! Now. We’ll wait! Oh, and bring me back a sandwich!

Susan Anderson is a wildly popular knitting blogger and author. She’ll be on Amy’s Table this weekend but you can see her today in Dayton. Here’s the info:

March 4th:

BOOKS & CO. (The original location)
11:00 AM
350 E. Stroop Road
Dayton, OH 45429

BOOKS & CO. (The new store)
7:00 PM
4453 Walnut Street
Dayton, OH 45440

To learn more, click here

I want to give you plenty of time to make a little Luck o’ the Irish for your friends! Here’s an easy recipe for Homemade Bailey’s. Since a little goes a long way and it keeps only about a week, you can give them just enough to improve a cup of coffee or two.

Add this to the gift tag:

May you have all the happiness
and luck that life can hold—
And at the end of all your rainbows
may you find a pot of gold.

Homemade Bailey’s

2 cups heavy cream
14 ounce can sweetened condensed milk
1/2 cup Irish Whiskey
1/2 cup brandy
1/4 cup dark rum
2-3 tablespoons Hershey’s syrup (I like 3)
2 teaspoons instant coffee crystals
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Combine all ingredients; shake vigorously or whisk to combine. Refrigerate until ready to serve.

Do you have a fabulous recipe using Bumble Bee Tuna? Send it to me for the chance to win a $250 cash grand prize. 3 finalists will receive $25 Bumblebee gift cards, too. All finalists will tell me about their recipe and then sing the Yum Yum Buble Bee Tuna jingle on air. Better start practicing in case I call you! I’ll announce the winner on Amy’s Table on Q102 Sunday March 7th at 9:50 am.

BUMBLE BEE JINGLE

Yum Yum Bumble Bee

Bumble Bee Tuna

I love Bumble Bee

Bumble Bee Tuna.

Yum Yum Bumble Bee

Bumble Bee Tuna

I love a meal that’s made with Bumble Bee.