Turkey day is here ….and gone and you just MAY have a few leftovers in your fridge. Need some tasty ideas? Don’t worry, I’m here to help!

A d’lish Thanksgiving Day feast!

Thanksgiving for breakfast – why not! Thanksgiving Benedict is a delicious idea a chef friend shared with me. Form leftover stuffing into patties, pan sear, then top with some sliced turkey, a poached egg and a dollop of gravy. YUM!

And you know there is never enough gravy left over- right? Why not make some more? Pick that turkey clean (save the meat for soup and sandwiches.) Now it’s time to make a Simple Turkey Gravy.

Take that extra turkey meat and stock then make a soup. Or make gravy and add some veggies and leftover turkey meat and serve over biscuits for a d’lish open face hot turkey sandwich.

Wishing you all a Happy Thanksgiving Weekend! –Kathy

Simple Turkey Gravy
Makes about 5 cups

6 Tbsp. butter
2 Tbsp. minced onion AND/OR 1/4 cup chopped mushrooms
1/2 cup flour
5 cups homemade turkey stock (see above for method using your leftover turkey carcass)
1 tsp. salt
pepper to taste

Melt the butter in a large, heavy saucepan. Add the onions (and mushrooms if using) and sauté over medium-high heat for about 2 minutes. Add the flour and stir vigorously until combined and smooth. Cook for about 1 minute. Add the stock all at once and whisk vigorously so as to eliminate any lumps. Reduce the heat and simmer for about 10 minutes, until the gravy is nicely thickened. Season with salt and white pepper.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Pie. It’s the beloved bring-along holiday dessert! Pie is now more popular than ever with savory and sweet shops popping up all over the city like A La Mode Pies,  Pie Bar and High 5 Pie.

Don’t forget about the ever popular Art of the Pie workshops from pie aficionado Kate McDermott. She even holds Pie Camp® Retreats – now that sounds like a camp I’d like to go to!

But back to the pie – The holidays are coming up and that means lots of pie! Apple, pumpkin, pecan — everyone has a favorite.

Why not get a little creative with the classics? Toss some cranberries into your apple filling, or add a little chopped rosemary. You can have some fun with the crust too: I like to add goodies such as fine chopped walnuts or almonds, citrus zest, or even poppy seeds.

Maybe everyone wants something different – pecan or pumpkin? Just a little bite of this or a tiny slice of that. Well, I have the perfect fix: my “Gimme Both” Pumpkin-Pecan Pie has a luscious layer of pumpkin filling and another of sweet pecan! Top it with a poof of bourbon whipped cream and everyone wins!

Oh, and one more thing – pie for breakfast? Yes please! It’s the holidays – go ahead and splurge a little!
–Kathy

“Gimme Both” Pumpkin Pecan Pie With Bourbon Whipped Cream
Makes 1 9-inch pie.

1 9-inch uncooked pie shell (recipe follows)

Pumpkin Layer
3/4 cup canned pumpkin
1/4 cup sugar
1 egg
3 Tbsp. sour cream
1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1/4 tsp. salt

Pecan Layer
1/2 cup dark brown sugar
3/4 cup dark corn syrup
2 eggs
1 Tbsp. butter, melted
1 tsp. vanilla
1 cup pecans, halves or pieces

Bourbon Whipped Cream
1 cup whipping cream
3 Tbsp. sour cream
3 Tbsp. light brown sugar
1 Tbsp. bourbon

Preheat oven to 425 degrees F.

In a medium bowl whisk together the Pumpkin Layer ingredients. Set aside.

In another bowl combine all the Pecan Layer ingredients except the pecans and mix until smooth, then stir in pecans.

Place the pumpkin mixture into the unbaked pie shell, then very carefully spoon the Pecan Layer over the top, being careful to keep the layers separate. Bake in a preheated 425-degree oven for 15 minutes, then reduce heat to 350 degrees and bake pie for another 25 – 30 minutes or until the filling is slightly puffy and pecan layer is just set.

Cool on a wire rack.

To make Bourbon Whipped Cream: In a large bowl whip cream, sour cream and sugar until lightly whipped. Stir in bourbon.

Serve pie with dollops of Bourbon Whipped Cream. Store pie covered and refrigerated.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

It’s been over 10 years now that we have been baking up our signature “Over 21” Real Fruit Cake made with Maker’s Mark! Garnering cult like status these delicious beauties are chock full of Maker’s Mark-soaked dried fruits, including apricots, cranberries, tart cherries and golden raisins as well as lots of tasty toasted nuts from hazelnuts to rich pecans – all bound with our signature spiced batter. Baked until golden then brushed hot out of the oven with a Maker’s Mark brown sugar glaze.

“This is not your grandmother’s fruitcake, and is sure to convert any fruitcake naysayers. With all that delicious bourbon, fruit and nuts in it, this fruit cake certainly won’t end up re-gifted! Some loyal fans have said they ate the whole thing themselves,” commented Kathy Casey, “I personally love to toast a slice for Christmas morning breakfast.”

Quantities are limited and sell out fast. So here’s how to order or pick-up:

• -Starting November 28^th Real Fruit Cakes can be picked up at Kathy Casey Food Studios, located in Ballard – Monday thru Friday, 9:00am – 5:00pm (call 206-784-7840 to check on availability).

  -Order from our website starting November 28^th while supplies last.

  -Priced at $11.95 this holiday season.

Kathy Casey Food Studios is located at 5130 Ballard Ave. NW and is open Monday through Friday
from 9 AM to 5 PM. (We suggest calling ahead to be sure that cakes are available).

For more information, contact: call (206) 784-7840, email dishing@kathycasey.com or check out our website www.kathycasey.com.

It’s time for crab talk! This versatile shellfish is d’lish all around, and here in the Northwest, we love our Dungeness Crab! 

Now you’ve probably noticed that some crab eaters are pickers and some are pilers. The former pick and eat as they go – while the latter make a pile of shelled crab, not even tasting a single morsel until they have a good-sized mound. So which one are you: a picker or a piler? 

Fresh, right out of the shell is still my favorite way to eat this prized catch but it is also amazing made into a big crab louie salad, oooooh and don’t forget how amazing crab cakes or the ever popular artichoke and crab dips are too.  

If you’re looking for new ways to cook up this crustacean, look no further than local author and seafood guru ‘ new book Crab: 50 Recipes with the Fresh Taste of the SeaCynthia Nims! It is chock-full of tips like how to buy and store crab, what to drink with crab, and local history and lore. Plus, it has delicious recipes to try like her savory Sourdough Bread Pudding with Crab (recipe below); now that sounds like a perfect holiday brunch dish to me! Want to learn more about crab? Then be sure to check out Cynthia’s website for crab filled events, including book signings and crab cooking classes!

Photo by Cynthia Nims.

For a d’lish appetizer for any holiday entertaining, try my Warm Crab, Mushroom & Brie Dip with Fresh Thyme & Sea Salt Crostini, rich and d’lish! So get cracking and enjoy some delicious crab this season! -Kathy  

Sourdough Bread Pudding with Crab
Bread pudding shows up in a lot of guises these days, making an appearance here at the breakfast table with tangy sourdough bread holding sweet crabmeat in an herby custard. Feel free to use a non-sourdough bread if you prefer. – Cynthia Nims

Makes 8 Servings

Crab: any cooked crabmeat
Unsalted butter, for buttering
1 small loaf day-old rustic sourdough bread (about 1 pound), cut into 1⁄2-inch cubes, divided
2 cups grated sharp cheddar cheese (about 8 ounces), divided
1⁄2 cup minced onion
8 to 12 ounces crabmeat
8 large eggs
3 cups whole milk
2 Tbsp. minced fresh at-leaf (Italian) parsley
1 Tbsp. minced fresh chives
Kosher salt and freshly ground black pepper

Preheat the oven to 350 degrees F. Generously butter a 9-by-13-inch baking dish.

Scatter about half of the bread cubes evenly in the baking dish, and sprinkle 1 1/2 cups of the cheese over the bread, followed by the onion. Pick over the crab meat to remove any bits of shell or cartilage. If using king or snow crab leg meat, cut it into small dice. Scatter the crab over the onion, then top the crab with the remaining bread cubes.

In a medium bowl, whisk the eggs to blend, then whisk in the milk, parsley, and chives with a good pinch each of salt and pepper. Pour the egg mixture over the bread and let sit for about 10 minutes, pressing the cubes down so they evenly soak up the custard.

Sprinkle the remaining ½ cup cheese over the top and bake the bread pudding until the top is lightly browned and a knife inserted in the center of the dish comes out clean, about 45 minutes. If the top is well browned before the eggy custard is cooked, loosely cover the dish with a piece of foil. Let the bread pudding sit for a few minutes before cutting it into pieces to serve.

Recipe ©2016 By Cynthia Nims. All rights reserved. Excerpted from Crab: 50 Recipes with the Fresh Taste of the Sea by permission of Sasquatch Books.

Warm Crab, Mushroom & Brie Dip with Fresh Thyme & Sea Salt Crostini
Makes about 6 cups — serves about 12 – 24 people

Dip can be prepared up to 2 days in advance if using very fresh crab and baked when your guests are just starting to arrive. Easy to make Fresh Thyme & Sea Salt Crostini bake at the same oven temperature to make things easy!

1 small (8 oz wt.) wheel brie cheese
——————————————
2 tsp. olive oil
1 cup thinly sliced onion
2 cups thinly sliced crimini mushrooms
2 tsp. minced fresh garlic
1/2 cup dry sherry
——————————————-
1 1/2 cups mayonnaise (Note: do not use reduced-fat or fat-free, I like to use Best Foods in this recipe)
3 cups (about 10 oz. wt.) shredded, high-quality parmesan cheese
1/2 tsp. Tabasco
1 Tbsp. fresh lemon juice
1/2 cup thinly sliced green onion
1/4 cup minced sweet red bell pepper (optional)
1/2 cup minced celery
3/4 pound shelled crab meat, (such as Dungeness or try Alaska King) drained well (about 2 1/2 cups drained), see note above

Garnish: Minced fresh parsley
Fresh Thyme & Sea Salt Crostini (recipe follows)

Cut the brie cheese into 1/2” pieces, set aside and then let come to room temperature.

Meanwhile, heat the oil in a skillet over medium-high heat. Add the onions and cook stirring often till half cooked, about 4 minutes. Add the mushrooms and continue cooking until the onions are very soft and the mushrooms are tender, about 4 minutes.

Then add the garlic and sherry and continue cooking until the sherry is completely reduced about 8 minutes. (There should not be any liquid left.) Set aside to cool.

Place the room temperature brie in a mixer with a paddle attachment. Mix on medium-high speed for about 1 minute or until the cheese softened. Scrape down the sides of the bowl then add half of the mayonnaise. Mix for 3 more minutes on medium-high speed. Add the remaining mayonnaise, parmesan, Tabasco and lemon juice. Mix together on medium speed until well mixed, about 1 minute.

Remove bowl from mixer and fold-in the cooled mushroom mixture, green onion, pepper, celery and crab meat – being careful not to break up the crab meat. Do not over mix.

Place dip in a 7-inch x 11-inch baking dish, or 2 quart or ovenproof serving dish. Smooth out but do not compact it. (Dip can be covered and refrigerated up to 1 day at this point.)

When ready to serve dip, place in a 400-degree F. pre-heated oven. Bake for about 15 – 20 minutes or until dip just starts to bubble around the edges, is heated through and the cheese is melted. (Be careful not to overcook) If desired, sprinkle with minced fresh parsley. Serve immediately with Fresh Thyme & Sea Salt Crostini, or rustic flat bread or crackers.

Fresh Thyme & Sea Salt Crostini
Crostini are the must-have party basic. Use as a base for assorted toppers, such as creamy cheeses, tapenade, or spreads.

Makes 24 – 32 pieces

1 baguette
3 Tbsp. olive oil
2 tsp. minced fresh thyme
1 tsp. minced fresh garlic
1/2 tsp. sea salt

Pre-heat an oven to 400 degrees F.

Cut the baguette with a serrated knife into 1/4-inch diagonal slices. Lay out on a baking sheet pan.

In a small bowl, mix together the oil, thyme and garlic. Lightly brush the baguette slices with the herb oil, then sprinkle with salt. Bake for about 10 – 15 minutes, or until just crispy.

 Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Seattle wine enthusiasts, make sure to mark your calendars! The 1st Annual Holiday Wine Fest invites all wine enthusiasts to sip, sample, and savor a bevy of local and international wines, ciders, beers, and spirits. There will be plenty of nibbles to try as well as products to buy.

The event takes place on this Saturday, November 12th and this Sunday, November 13th at the Seattle Exhibition Hall. Make sure to get your tickets in advanced for this sipping event!

When I think of comfort foods, one of the first things that come to mind is mac & cheese. Gooey, warm, and of course, cheeeeesy delicious!

One of my favorite recipes is my 4-Cheese Penne Bake With Herb Bread Crumbs. Penne pasta, garlic and parmesan white sauce all tossed with loads of shredded cheese –  Cheddar, Mozzarella, Jack and Parmesan. Then covered with some fresh, herby bread crumbs for a nice crunch.

Gooey, melted cheese bake – yum!
Photo from Dishing with Kathy Casey.

Mac & cheese is perfect to customize. You can add your favorite ingredients like bacon for a cheddar bacon mac. Or how about roasted red peppers, green onions, artichokes… rotisserie chicken would be good… sautéed mushrooms, sausage, green chilies –  the possibilities are endless.

Or how about changing up the sauce part by mixing in some salsa or loads of garlic and curry? Nothing is off limits!

So get creative and bake up some comforting cheesey goodness! –Kathy

4-Cheese Penne Bake With Herb Bread Crumbs

* Four-, five- and six-cheese blends are available in most grocers’ dairy sections. If you wish to make your own grated cheese blend, try using a mixture of any of the following:, Jack, mozzarella, Gouda, Swiss, Havarti. I like to use Tillamook sharp cheddar cheese!

Generously serves 6 – 8.

Herb Bread Crumbs (recipe follows)
4 Tbsp. butter
1 Tbsp. minced garlic
4 1/2 Tbsp. flour
4 cups milk
1 1/2 tsp. salt
1/4 tsp. black pepper
1 cup sour cream
1/4 cup grated high-quality Parmesan cheese
1 pound dry penne pasta
2 cups (8 oz. wt.) grated four-cheese blend*
2 cups (8 oz. wt.) grated Cheddar cheese
1/2 cup milk

Preheat oven to 375 degrees F.

Make the Herb Bread Crumbs and set aside.

In a large heavy-bottom sauce pan melt the butter over medium heat. Add the garlic and stir around for about 20 seconds — do not let garlic brown. Stir in the flour and cook for about 1 minute, stirring constantly.

While stirring vigorously with a whisk, add the milk. Whisk well. Bring to a simmer and whisk occasionally until sauce is thickened, about 3 – 4 minutes. Remove from heat and stir in salt, pepper, sour cream and Parmesan cheese, and set aside.

Meanwhile, bring a large pot of water to a boil and cook penne pasta per package directions until done. Drain well.

In a very large bowl mix together the pasta and sauce, then fold in the grated cheeses until well combined. Place mixture into a lightly buttered, 13-inch x 9-inch baking pan.

Sprinkle with Herb Bread Crumbs and bake in a 375-degree oven for about 30 minutes or until pasta is heated through, sides are slightly bubbling and top is golden brown.

Herb Bread Crumbs
Makes about 1 1/2 cups.

3 cups packed, 1-inch French bread chunks
4 Tbsp. butter
pinch salt and pepper
2 Tbsp. chopped fresh parsley
1/2 tsp. dry basil leaves
1/2 tsp. dry thyme leaves

Place bread crumb ingredients in a food processor, and pulse processor on and off until the bread becomes chopped into a fine crumb and is well mixed with the other ingredients.

Bread crumbs should be refrigerated until used and can be kept frozen for up to 1 month.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com