SEP
23

Cassoulet

Michele Scicolone shared her recipe for Cassoulet from The French Slow Cooker

Wini Moranville discussed the art of the aperitif and French home cooking in her book, The Bonne Femme Cookbook

Mireille Guiliano talked about her approach to life and career and her book Women, Work & the Art of Savoir Faire

Patricia Wells shared fascinating information about truffles and a luscious recipe for Truffle Butter

Check out my Inspired Idea  - Poo Cupcakes

SEP
01

WOW windowboxes

Today I chatted with some of my favorite Cincinnatian’s!

Cindy Berre gave travel tips for every budget

Julie Bauke gets  your unemployed Grad off the couch

Rita Heikenfeld talked about how to preserve the harvest and put our herbs to bed

Dr. Jon Mendelsohn joined me to talk about how to protect ourselves from sun damage, and how to repair the damage we’ve already done

Bret Schneider shared Fall planting tips and trends

I shared my Inspired Idea recipe - Chili with Sausage and Beef

AUG
25

Amy Tobin Caramel Crepe

Rebecca Lang talked about the elements of Southern food and style, and her book AROUND THE SOUTHERN TABLE

Terri Smith shared  her travel tips from OFF THE BEATEN PAGE: Best Trips for Lit Lovers, Book Clubs & Girls on Getaways

Kim Haasarud stirred-up some tropical drinks from her latest 101 Recipe book, 101 Tropical Drinks

Dr. Katherine Kelly gave insight on SOUL HEALTH

I shared my Inspired Idea recipe - Caramel Crepes

AUG
15

Amy Tobin Broiled Fresh Figs with Blue Cheese, Honey and Walnuts

Fresh figs are a mild mannered version of their dried brethren. You can find black mission  (the sweetest fig of all), brown turkey figs (a little less sweet and milder) during the season. For more on figs, click here.

While figs are in season in early summer, the main crop comes in late summer and runs into the fall. Look for plump, slightly wrinkled figs that have a bend to the stem. Avoid any that are shriveled or squishy. Eat them soon after purchasing them. The refrigerator will hold them a bit longer but diminishes their flavor.  They require gentle handling.

Figs pair beautifully with many flavors including bacon, mascarpone, blue cheese, honey, balsamic vinegar, walnuts and port or sherry.

Try these little bites that combine honey, blue cheese and walnuts with a hint of black pepper.

AUG
01

Amy Tobin Double Chocolate Mousse Tart

Click here for the recipe

I love this cake from my cookbook, Amy’s Table: Food for Family and Friends. I’m making it this morning to celebrate the 85 Broads Cincinnati  3rd Annual Chocolate Amateur Chef Bake Off on Thursday, August 8th, 2013 from 5:30 pm to 8 pm at the Cincinnati Ballet Company. I’m the MC and I can’t wait to taste the chocolate entries! The event supports the Cincinnati Chocolate Festival which is coming up on October 13th

Don’t let the simplicity of this cake fool you. When you have great ingredients you can keep things simple and let them do the talking. Great chocolate is a lot like  fine wines, or bourbon, or cheese . I use Scharffen Berger chocolate, which was actually founded by wine maker John Scharffen Berger!

Scharffen Berger leads the movement of craft, artisan gourmet chocolate makers, sourcing their cocoa beans from 7 exotic locations like Dominican Republic, Ecuador and Peru. They hand roast their beans at lower temperatures to preserve the pure essence of the cocoa.  You can find it Scharffen Berger chocolate at Fresh Market, The Party Source or Jungle Jims