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Amy
Reiley
Master of Gastronomy, Author of ‘Fork Me, Spoon Me: The Sensual
Cookbook’ & ‘Chile Aphrodisia’
A passionate
aphrodisiac advocate, Amy Reiley is one of the foremost-educated
women in food and wine. In August 2004, she became the second
American to earn the title Master of Gastronomy awarded by France’s
culinary temple, Le Cordon Bleu. While at Cordon Bleu, Amy rose to
notoriety for her work in culinary aphrodisiacs. In 2006, Amy
releases her first book, Fork
Me, Spoon Me: The Sensual Cookbook, cementing her role as
America’s leading aphrodisiac food authority. Filling a niche in the
cookbook market, demand resulted in the book’s second edition less
than two years later.
But Amy’s culinary knowledge is not limited to aphrodisiac foods. In
June 2005, Amy was singled out as one of the five best female wine
professionals in the world of the year by France’s Wine Women
awards.
As an
internationally recognized journalist, Amy has shared her food and
wine knowledge in such publications as Variety, Gault Millau; Daily
Candy and Las Vegas magazine. She also writes a syndicated column,
Woman on Wine, and serves on The Tasting Panel, (formerly of Bon
Appetit magazine).
As
the creator of Amy Reiley's Pocket Vineyard in 1999, Amy quickly
established her place in this male dominated industry by introducing
the world to the first comprehensive wine program for PDA’s. In 2001
she launched the companion program, Amy Reiley’s Pocket Gourmet,
lauded by Newsweek as the first of its kind. Both the Pocket
Vineyard and Pocket Gourmet were named two of Worth Magazine’s “must
have” PDA programs in 2002.
Amy’s second
book, Chile Aphrodisia
by Rio Nuevo press, was released in June 2006. In addition to
promoting both books, Amy speaks and consults on various food and
wine topics. She divides her time between Las Vegas and Los Angeles,
where she has designed a culinary classroom and test kitchen,
providing industry innovators with a space in which to hold classes,
tastings events and film/television shoots.
Ann Reiley was a featured guest on Eat, Drink and Be Merry! online radio show on
January 26, from 11:30am – 1:30pm PST. To meet the rest of the
guests and to listen to the entire, unedited show, please
click here. To
listen to Ann's interview, please double click on Play Button below.
Amy Reiley’s Valentine’s Day Recipes Love Linguine with Almond Pesto
Pesto is an
ancient sauce of lusty, Italian origins that can be traced back as
far as Seventeenth Century Genoa. Traditionalists believe pesto can
be made only by hand-crushing the ingredients with a mortar and
pestle. However, this machine-blended method frees hands for other
indoor sports.
2 T toasted
almonds
1 large clove garlic, sliced
3 c fresh basil
2 T parmesan cheese (2 oz)
2 T lemon juice
3 T olive oil
salt to taste
1 lb dried linguine pasta
In a blender or
food processor, pulse almonds. Add basil, garlic, cheese, and lemon
juice, processing to a pulp. Add oil slowly in a fine stream and
blend until creamy.
Prepare linguine according to package instructions. Top with pesto
and toss to thoroughly coat.
For a more
substantial meal, you can enhance your pasta with crumbled goat
cheese, shredded roasted chicken, or steamed clams.
Moist Mango Meatloaf Conventional wisdom says that sexy foods are
light on the stomach. So how can meatloaf fit the model?
By adding sweet, succulent fruit and cutting down the
fat, this meaty slice of Americana shows you can lust
for meat and eat it, too.
2 lbs
ground beef or turkey
2 t salt
1 t ground black pepper
2 t curry powder
1 t chile powder
1 clove garlic, finely minced
2 eggs
1 yellow onion, finely chopped
1/4 c orange juice
1 medium mango, peeled & diced
Preheat oven to 350.In a large bowl, mix all ingredients
together thoroughly. Mold into a loaf pan, cover with
plastic wrap, and chill for 1 hour. Remove plastic wrap
and bake for 1 hour or until probe thermometer (a.k.a.,
meat thermometer) reads 160 degrees when slowly inserted
into the loaf’s thick center. Remove from oven and rest
for 5-10 minutes to finish cooking.
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Amy
Reiley
