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Quick and Easy Chicken

These days it seems like life is extra hectic and sometimes planning dinner can be last on your list. Thankfully most grocery stores have you covered with great offerings like fresh rotisserie chickens.

These chickens are so convenient if you’re short for time. Of course they are d’lish just carved up and served as your main alongside tasty sides like roasted veggies, mashed potatoes, or even a simple salad. But there is so much more you can do!


Photo by Kathy Casey Food Studios®

Try adding chicken meat to your favorite stir-fry or layered into d’lish quesadillas. My Quick and Easy Chicken Mandarin Salad can be whipped up in no time – and makes the perfect easy dinner or grab n’ go lunch.

Don’t throw those bones away either! You can use them to make a cozy Homemade Chicken Broth! Simply add some carrots, celery, onion and the chicken bones to a big pot. Cover with water – but if you want it extra rich, add in a carton of store-bought chicken broth too.

Let this simmer for at least an hour or two (or throw it in your crock pot on low while you’re at work!)
Then strain through a fine mesh sieve, and there you have it – delicious Homemade Chicken Broth.

Bonus…your house will smell amazing!
–Kathy

Quick and Easy Mandarin Chicken Salad
Makes 4 servings

1 teaspoon curry powder
1 lemon
1/2 cup plain low-fat yogurt
1/2 cup low fat mayonnaise
3 cups chopped cooked store-bought rotisserie/roasted chicken
1 cup thinly shredded red cabbage
2 green onions, chopped
1/2 cup finely diced celery
1/2 cup roasted cashews or sliced almonds
3 peeled and sectioned mandarins
Salt and black pepper
2 halved whole wheat pitas

Zest the lemon and set it aside, then juice the lemon.
In a large bowl, mix together lemon juice and zest, curry powder, yogurt and mayonnaise.
Mix in the chicken, cabbage, green onions, celery and nuts.
Add the mandarin sections and season to taste with salt and pepper.
Serve with pita bread or on your favorite mixed greens.

Recipe by Kathy Casey Food Studios®

Posted by Kathy on March 1st, 2018  |  Comments Off on Quick and Easy Chicken |  Posted in Dishing with Kathy Casey Blog, Recent Posts

Crunchy Cabbage

Crunchy, colorful cabbage is one of the world’s oldest known vegetables.

Often seen shredded and topped on d’lish dishes like roasted pork tacos or wrapped up as old-school cabbage rolls, this humble vegetable is a wonderful source of dietary fiber. And as an added bonus – it’s super affordable and helps with weight loss.

Throughout the world there are hundreds of varieties of cabbage – green, purple, white, savoy, and napa – all with unique flavor profiles and textures.

But no matter the kind, it can be enjoyed in so many ways. Pickled, steamed, sautéed, braised, raw, or even fermented for popular dishes like sauerkraut and kimchi.

This time of year I love it braised – like in my recipe for Slow Cooker Fragrant Soy & Ginger Beef with Green Onions & Cabbage – fragrant with garlic, star anise, ginger, soy and cinnamon. The longer it cooks the sweeter it gets. Yum!
-Kathy

Slow Cooker Fragrant Soy & Ginger Beef with Green Onions & Cabbage
Makes about 6 servings

1 Tbsp. vegetable oil
2 1/2 pounds beef brisket roast
2 slices fresh ginger root
3 cloves of garlic
1 star anise pod
1/4 tsp. ground cinnamon
1/4 cup brown sugar
1/2 cup soy sauce
1 Tbsp. rice wine vinegar
1/4 tsp. red chili flakes
1 yellow onion, peeled and cut in 6 wedges
1 very small head green cabbage, cut in 6 wedges
1 bunch green onions, ends trimmed off, cut in 2-inch pieces
2 Tbsp. cornstarch

Heat oil in a large sauté pan over high heat. Place beef into pan, fat side down, and brown the first side. Turn over and brown the other side. Transfer beef to a non-corrosive bowl or baking dish.

In a medium bowl, whisk together the ginger root, garlic, star anise, cinnamon, brown sugar, soy, vinegar, and chili flakes and pour over the meat, turning the meat to coat. Cover and refrigerate overnight.

Then next day, remove the meat from the dish and place in the bottom of the slow cooker (reserve marinade). Next, layer in the onion wedges, then the cabbage and green onions. You may need to push down the cabbage a bit to make it fit.

Whisk the cornstarch into the reserved marinade until blended, then pour over the top. Cover tightly with the lid and set to cook on high. Cook undisturbed for about 8 – 9 hours.

To serve, remove the cabbage and onions to a platter and the meat to a cutting board. Slice the meat against the grain and place on the platter. Spoon the sauce over the meat and vegetables.

Recipe by Kathy Casey Food Studios®

Posted by Kathy on January 25th, 2018  |  Comments Off on Crunchy Cabbage |  Posted in Dishing with Kathy Casey Blog, Recent Posts

Zesty Grapefruit

Some people don’t realize that California citrus is in season during the winter – which means zesty grapefruit is at its peak right now!

The mighty grapefruit first came to us in the 18th century as a cross between a pomelo and an orange. They are rich in vitamin C and packed with fiber. Grapefruits can also be your best friend if you’re looking to shed a few pounds.

Switch up your salad routine by throwing in some grapefruit, avocado, and a little red onions with some arugula – then whip up a dressing with grapefruit juice, honey, ginger and olive oil…yum!

Or how about topping your favorite fish or grilled shrimp with grapefruit segments tossed in olive oil, seasoning and chopped fresh herbs. The citrusy punch is the perfect complement to any seafood.

Are you a chicken piccata fan? Replace the traditional lemon with grapefruits instead – my recipe for Chicken Piccata with Grapefruit, Pine Nuts, and Capers is so d’lish!

Grapefruits are amazing in drinks too! For a refreshing, anytime sipper try my Pink Grapefruit Honey Ginger Fizz – packed with flavor and fizzy goodness.

So grab a zesty grapefruit and get creative in the kitchen!
-Kathy

Chicken Piccata with Grapefruit, Pine Nuts and Capers
Makes 4 servings

2 Tbsp milk
1 large egg, slightly beaten
1/2 cup flour
1 tsp salt
1/4 tsp black pepper
4 (6-ounce) boneless, skinless chicken breast halves, pounded to 1/3-inch thickness
4 Tbsp butter
2 Tbsp olive oil
2 cloves garlic, chopped
3/4 cup fresh-squeezed grapefruit juice
1/4 cup dry white wine
2 tsp finely minced grapefruit zest
2 Tbsp capers, drained
1/4 cup coarsely chopped fresh Italian parsley
1/4 cup toasted pine nuts
4 grapefruit wedges for garnish, and squeezing

In a small, flat bowl, mix together the milk and eggs. In another flat dish, mix the flour, salt, and pepper.

Dip the chicken pieces into the egg mixture and then into the flour mixture. Coat each piece well, then shake off the excess.

Meanwhile, in a large, shallow, nonstick skillet over medium-high heat, heat 2 tablespoons of the butter and all the olive oil. Add the coated chicken pieces to the hot skillet, and cook until the chicken is golden on the outside and no longer pink on the inside, about 3 to 4 minutes on each side. Drain chicken on paper towels. Keep warm. (Keep the pan to make the sauce—don’t wash it.)

In the chicken cooking pan, add the garlic and stir around for a few seconds, being careful not to burn. Add the grapefruit juice and white wine. Increase heat to high, bring sauce to a boil, and let reduce by half. Immediately remove pan from the heat and whisk in the grapefruit zest, remaining butter, capers and parsley.

Transfer chicken to a warm platter and spoon sauce over each breast, then sprinkle with the pine nuts. Serve with grapefruit wedges for squeezing over chicken. Serve immediately.

Recipe by Kathy Casey Food Studios®

Pink Grapefruit Honey Ginger Fizz
For an added ginger kick, try substituting ginger beer for the soda water in this refreshing drink. To make it libatious, add a shot of your favorite spirit!
Makes 1 drink

3 oz fresh squeezed Pink Grapefruit juice
1 oz Honey Ginger Syrup (recipe follows)
1 oz soda water, chilled
Garnish: Grapefruit wedge

Fill a tall glass with ice. Measure in the Grapefruit juice, Honey Ginger Syrup and soda water. Stir to combine and garnish.

Honey Ginger Syrup
Makes 10 ounces

1 Tbsp minced fresh ginger
3/4 cup honey
3/4 cup water

Combine ingredients in small saucepan. On medium-high heat, bring liquid to a boil while stirring to combine well. Immediately reduce heat to low, and simmer for 1 minute. Remove from heat and cool. Store refrigerated for up to two weeks.

Recipe by Kathy Casey Liquid Kitchen®

Posted by Kathy on January 11th, 2018  |  Comments Off on Zesty Grapefruit |  Posted in Dishing with Kathy Casey Blog, Recent Posts

Slow Cooker Comfort

After a busy winter day there is nothing better than coming home to a delicious, ready-to-eat meal. Yes! It’s time to dust off the crock pot!

When gloomy weather has you feeling a little down, a warm and hearty meal can be so comforting. You can do all the prep in the morning, and dinner can be ready right when you walk in the door! Simply “Set It and Forget It”!

Slow Cookers are wonderful way to utilize tougher cuts of big-flavored meat. Think juicy brisket, flavorful chili, spicy pork, or a delicious lamb curry. My recipe for Curry Chicken Thighs with Apples and Yogurt is a household favorite – it’s bursting with flavor!

And crock pots aren’t just for entrees either – I also love to slow cook up a batch of overnight oats with brown sugar, orange zest and dried fruits. Top it with some Greek yogurt, or coconut milk – it’s the perfect way to start off a lazy Sunday morning!

And the best part about these cozy meals? They make incredible leftovers! So turn on your crock pot and let d’liciousness simmer away!
-Kathy

Curry Chicken Thighs with Apples and Yogurt
Makes about 6 servings

1 cup apple juice
2 tablespoons cornstarch
2 tablespoons flour
2 tablespoons curry powder
4 green cardamom seed pods, crushed
1 teaspoon coriander seeds
¼ teaspoon red chili flakes
2 teaspoons salt
2 tablespoons sugar
2 cups plain yogurt
3 pounds boneless, skinless chicken thighs
½ cup chopped onion
½ cup chopped celery
¼ cup dried black currants or raisins
2 Granny Smith apples, unpeeled, cored and cut in 6 wedges each
1 large red bell pepper, cut in 1-inch dice
Fresh Italian parsley, cilantro and mint, very coarsely chopped or torn
Steamed rice or potatoes as an accompaniment

1. In a large bowl whisk together the apple juice, cornstarch and flour until smooth. Then whisk in the curry powder, cardamom pods, coriander seeds, chili flakes, salt, sugar and yogurt.
2. Add the chicken to the marinade and stir to combine. Place the mixture in the slow cooker and add in the following order: onion, celery, currants or raisins, apples and bell pepper. Cover, set cooker to high and cook for about 7 to 8 hours.
3. Garnish with the fresh herbs. Serve with rice or potatoes.

Recipe created by Kathy Casey Food Studios

Posted by Kathy on January 4th, 2018  |  Comments Off on Slow Cooker Comfort |  Posted in chicken, chipotle, Dishing with Kathy Casey Blog, garlic, herbs, Kathy Casey, meats, onion, paprika, pepper, peppers, pork, poultry, poultry, Recent Posts, roasted, seafood, seafood, seasonings, soups, spices, vegetables

A Bubbly New Year

New Year’s Eve celebrations are almost here! And it just wouldn’t be the same without a glass of champagne. A flute of champs is a classic go-to, but this year, why not switch things up by sipping on cocktails that are bubblicious!

My Bellini Manhattan combines two of my cocktail favorites. Just shake up bourbon, peach puree, sweet vermouth, and then top it with a splash of bubbly! And to make it extra swanky, garnish with Gold Cherries – just drain dark cherries and toss with gold luster dust. Ohh-la-la!

If a lighter spirit is more your style, try my Pear Thyme Sparkle– it’s a deliciously delicate holiday sip. Pear vodka, lemon elixir and fresh thyme, shaken ‘til icy cold, then strained into a martini glass – and of course topped with a splash of bubbly! The fresh thyme adds a lovely dry note to this cocktail and makes for a pretty garnish!

But my all-time favorite holiday cocktail is my Douglas Fir Sparkletini. Even the name is festive and fun! Made with Douglas Fir infused Gin, fresh lemon, white cranberry and of course- finished with a splash of bubbly…this zippy cocktail is a total crowd-pleaser. For a more herbaceous flavor, try making the Douglas Fir infusion with half gin, half vodka!

And for easy entertaining- you can pre-batch your Sparkletini by converting the ounce measurements to cups and storing in a sealed bottle. When you’re ready to enjoy, simply pour 3 ounces into a shaker tin, shake with ice, and strain into your favorite glass. Don’t forget the bubbly finish!

So break out the fizz and get ready to celebrate! Cheers to New Year!
-Kathy

Douglas Fir Sparkletini
This is absolutely my favorite holiday cocktail. The light essence of Douglas fir infusing the gin evokes a sleigh ride in the woods, and the pouf of Champagne adds a festive effervescence.
Makes 1 drink

1 1/2 ounces Douglas Fir–Infused Gin
3/4 ounce white cranberry juice
1 1/2 ounces Fresh Lemon Sour
Splash of brut Champagne or dry sparkling wine

For garnishing
Tiny sprig of Douglas fir
Fresh or frozen cranberry

Fill a cocktail shaker with ice. Measure in the infused gin, cranberry juice, and lemon sour. Cap and shake vigorously. Strain into a martini glass and top with a splash of Champagne. Garnish with a fir sprig and float a cranberry in the drink.

Douglas Fir–Infused Gin
Makes enough for about 16 drinks

1 (5- to 6-inch) sprig fresh-picked Douglas fir branch, rinsed
1 bottle (750 ml) gin

Put the fir branch into the gin bottle, cap, and let sit 24 hours. (Do not let it infuse for more than 24 hours.) Remove the branch and discard. The infused gin can be stored at room temperature for up to one year.

Tips: If fresh Douglas fir is not available in your area, then you can substitute a Douglas-fir tea bag. If using the tea, add the contents of the tea bag to the gin, let infuse, and then strain the gin through a very fine strainer. The infused gin also makes a good martini.

Fresh Lemon Sour
Makes 2 cups

1 cup fresh lemon juice
1 cup Simple Syrup
In a medium container or pitcher with a lid, combine the ingredients. Cover and keep refrigerated for up to 2 weeks.

Simple Syrup
This is a bar staple and the most commonly used sweetener. Though you can purchase simple syrup, it is ordinarily sweeter than I prefer, so I highly recommend making your own. Proportions vary but it is easy.

Makes 3 cups
2 cups water
2 cups sugar

Mix the water and sugar together in a small saucepan and bring to a boil over medium-high heat. Let boil 1 minute then immediately remove from the heat. Let cool to room temperature before using. Store in a clean glass bottle or container, at room temperature, for up to 2 weeks or, refrigerated, for up to 3 months.

Recipe from Kathy Casey’s Sips & Apps cookbook

Posted by Kathy on December 21st, 2017  |  Comments Off on A Bubbly New Year |  Posted in Cocktails, Dishing with Kathy Casey Blog, Recent Posts

Recharge with Green Smoothies!

Non-stop holiday parties and overindulging have you feeling a little sluggish? Recharge with Green Smoothies! They are the perfect way to detox your body and ramp up your energy.

Store-bought juices and smoothies might taste d’lish…but they can be super high in calories and sugar, which kind of defeats the purpose.

Try my favorite homemade Green Smoothie instead! Tear up 2 large leaves of organic Kale and toss in a blender. Then add 1/2 a banana and a tiny touch of honey or maple syrup, and some unsweetened coconut or almond milk. Add in a scoop of ice and blend it up until totally smooth and brilliant green! Looking for something a little creamier? Try my Jump Start Smoothie!

You can also jazz up your smoothie with matcha powder, flax seeds, goji berries, or even almond butter for an added energy and protein boost.

Try it as a meal replacement for a few days and you’ll be recharged in no time at all.
-Kathy

Jump-Start Smoothie
Makes 1 serving

1/2 cup frozen fruits or fresh fruits
1/2 cup fat-free plain Greek yogurt
2 Tbsp agave nectar (or sub honey for another all natural sweetener)
1/2 cup ice cubes
1/2 – 1 tsp flax seed (the more seeds – the more “texture”)
1 cup spinach (a heaping handful)
Splash of almond milk, optional

Place ingredients in the order above and blend until smooth. Enjoy your healthy start to a great day!

Posted by Kathy on December 14th, 2017  |  Comments Off on Recharge with Green Smoothies! |  Posted in Dishing with Kathy Casey Blog, Recent Posts

Eggnog

When you start to see eggnog everywhere, you know the holidays are here! Velvety smooth and rich with warm spices. YUM!

Great served warm or cold over ice – and even better with a splash of rum, whisky, or brandy! It always adds some holiday cheer to any gathering.

These days you can even find non-dairy and vegan options to satisfy the whole crowd. But guess what! There are lots of other ways to enjoy eggnog other than drinking it. Let’s try it in some desserts!

Like in my recipe for a light and fluffy Eggnog Chiffon Pie – OR if bread pudding is more your style, try substituting eggnog for the cream. So d’lish drizzled with a spiked caramel sauce.

You can even top your favorite holiday pie with eggnog ice cream!
-Kathy

Eggnog Chiffon Pie
Makes 1 9-inch pie

1 9-inch, baked, Spiced Graham Crust (recipe follows)

Eggnog Filling
1 envelope (1 tablespoon) Knox unflavored gelatin
1/4 cup water
4 eggs, separated *
1 cup sugar
1 cup half & half
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/2 teaspoon rum extract

Rum Nutmeg Cream
1 cup whipping cream
1/4 cup sugar
1 tablespoon brown sugar
1/4 teaspoon ground nutmeg
1 tablespoon dark rum
1/4 teaspoon rum extract

Pre-bake the Spiced Crust and cool.

To make the Eggnog Filling: In a small bowl soften gelatin in the water for 5 minutes.

In a medium bowl whisk together the 4 egg yolks and 1/2 cup of the sugar (reserve the egg whites and remaining 1/2 cup sugar), and set aside.

Place half & half in a heavy-bottomed large bowl set over a pan of simmering water (a bain marie), and whisk in softened gelatin, filling spices and the 1/2 teaspoon rum extract. Heat until hot but not simmering.

Whisk half of the hot half & half mixture into the egg mixture to temper the eggs. Add the tempered egg mixture into the remaining hot half & half mixture, whisking constantly. Cook slowly until the mixture becomes thickened, stirring all the while. This should take about 3 minutes.

When mixture is thickened, remove from heat and cool to room temperature, stirring often to release the heat.

When mixture is cooled, place the egg whites in a mixer bowl and whip on high until soft peaks form, then gradually add the reserved 1/2 cup of sugar and whip until stiff peaks form. Fold 1/4 of the whipped egg whites into the cooled mixture to lighten it. Then gently fold in the remaining whipped egg whites until combined. Mound evenly into the cooled, baked pie crust and refrigerate until set, about 1 – 2 hours.

To make the Rum Nutmeg Cream: In a large bowl whip the cream, sugars and nutmeg until soft-peaked, then whisk in the rum and rum extract. Top chilled pie with the cream.

* Note: This pie contains uncooked egg whites. Raw eggs are not recommended for pregnant women, children, the elderly or anyone with immune deficiencies.

Spiced Graham Crust
Makes a single 9-inch crust

1 cup flour
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon cinnamon
1/4 cup graham cracker crumbs
6 tablespoons butter
3 tablespoons ice water

Preheat oven to 425 degrees F.

In a medium bowl mix together the flour, sugar, salt, nutmeg, cinnamon, graham cracker crumbs and butter with a pastry blender until mixture looks like peas. Gradually sprinkle in the ice water and mix gently with a fork until dough comes together in a ball. Do not overhandle dough. If dough is too soft to handle, press gently into a disk and refrigerate for about 20 minutes.

On a lightly floured surface, roll dough out to a bit bigger than your pan. Brush excess flour off crust, then gently roll up crust onto rolling pin. Unroll into pie pan and press/fit crust into pan. Roll crust over at edges, trimming off any excess dough, then crimp with fingers to make a pretty crust edge. With a fork poke the pie crust all over so crust doesn’t bubble up when baking. Bake for about 8 to 10 minutes or until pastry is golden and cooked through.

Eggnog Bread Pudding with Rum Caramel
If you won’t be serving it immediately, the pudding can be cooled, covered, and refrigerated for up to 2 days. Remove 2 hours before reheating. Preheat an oven to 300°F. Heat the bread pudding, uncovered, for 10 to 15 minutes, or until just warm.

Makes 6 to 8 servings

8 cups packed 1/2-inch to 1-inch cubed, rustic baguette or French bread
4 tablespoons butter, melted
1/4 cup currants
1/4 cup dried cranberries
1 cup sugar
2 egg yolks
4 large eggs
2 3/4 cups high-quality eggnog (not fat-free)
3/4 teaspoon ground nutmeg
1/4 cup dark rum

Rum Caramel
1 cup high-quality caramel sauce
2 tablespoons dark rum

Whipped cream for garnish

Place the bread cubes in a large bowl and drizzle with melted butter. Toss in the currants and dried cranberries.

In another bowl, whisk together the sugar, egg yolks, whole eggs, eggnog, nutmeg, and rum until well combined. Pour the egg mixture over the bread cubes and stir gently. Let the mixture sit at least 30 minutes, poking the bread down into the egg mixture often and stirring it up every 10 minutes or so.

Preheat oven to 350°F.

Place the bread pudding mixture in a 7- x 11-inch or 9-inch square glass baking pan. Bake for 40 minutes, or until the center is just barely set and a knife comes out clean.

To make the Rum Caramel: In a small bowl, whisk together the caramel sauce and rum.

Serve the pudding warm, drizzled with some of the Rum Caramel. Garnish with a pouf of whipped cream. Serve additional Rum Caramel on the side.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy on December 8th, 2017  |  Comments Off on Eggnog |  Posted in Dishing with Kathy Casey Blog, Recent Posts

Mixing Up Mashed Potatoes

The holiday season is all about get-togethers and potlucks. Traditional dishes are always comforting, but I think it’s time for a flavor upgrade. I’m looking at you, mashed potatoes!

There are tons of ways to get creative and mix up your mash. Instead of the traditional butter, sour cream, or milk – stir in a healthy dollop of Greek yogurt for a tangy kick. You could fold in some caramelized onions with blue cheese. Or how about adding a little wasabi, ginger, edamame and a dash of soy to your mashed potatoes to transform them into an Asian-inspired, d’lish dish – my Wasabi Mashed Potatoes will blow you away!

But if you’re a mushroom lover like me, then I have the perfect spin on mashed ‘taters for you…my Wild Mushroom Mashed Potatoes. Packed with a variety of ‘shrooms – the earthy flavor pairs perfectly with the creamy richness of the mash. Russet potatoes are the most popular choice for making a fluffy mash, but Yukon Golds also have a creamy richness to them.

But no matter what potato you use, be sure to always whip your spuds when they are piping hot to avoid the dreaded gluey potato syndrome!
-Kathy

Wasabi Mashed Potatoes
If after you make the potatoes you would like them a bit hotter, just mix a little more wasabi powder with some water to make a loose paste and then stir into potatoes. You can also use wasabi paste that comes in a tube as well – just add about 2-3 teaspoons, or to taste. If you’re watching the calories loose the butter and add in some fat free sour cream or Greek yogurt instead.

Makes about 6 1-cup servings

2 – 3 teaspoons wasabi powder (depending upon the heat you like)
1 tablespoon water
3/4 teaspoon salt (more or less to taste)
2 1/2 pounds russet potatoes, peeled and cut in half (about 3 very large potatoes)
pinch of salt
1/2 cup milk or half-and-half
6 tablespoons butter
1 tablespoon soy sauce
chopped fresh cilantro or parsley for garnish (optional)

In a very small bowl mix together the wasabi powder, water and salt and set aside.

Place potatoes in a very large pot and cover with water at least 3 inches above potatoes. Add a pinch of salt. Bring to a boil, then reduce heat and cook on a low boil till fork tender, about 20 – 30 minutes. Test potatoes to be sure they’re tender all the way through.

Meanwhile, combine in a small pan over low heat the milk or half-and-half, butter and soy sauce. Heat till the butter is melted and the milk is warm. Remove from heat and stir in the wasabi mixture.

When potatoes are cooked, drain them well in a large colander, then return them to the pot. Shake pot over low heat about 30 seconds to dry out any remaining water. Remove from the heat and add half the hot liquid mixture. (Both the potatoes and the liquid must be hot.) With a heavy-duty whisk or masher, mash the potatoes. Then add remaining liquid and whip/mash up the potatoes till they are fluffy.

Mound potatoes in a large warm bowl. Sprinkle with chopped cilantro or parsley.

Wild Mushroom Mashed Potatoes
Makes about 6 (1-cup) servings

2 1/2 pounds russet potatoes, peeled and cut in halves or thirds, depending on size (about 3 very large potatoes)
Pinch of salt
1/2 cup milk or half-and-half
1/4 teaspoon white pepper
6 tablespoons butter
1 teaspoon salt (more or less to taste)
2 teaspoons butter or margarine
1 tablespoon finely minced fresh garlic
2 cups finely chopped assorted mushrooms (see note)
2 tablespoons dry sherry (optional)
Minced fresh chives or parsley for garnish (optional)

Place potatoes in a very large pot and cover with water at least 3 inches above potatoes. Add a pinch of salt. Bring to a boil then reduce heat and cook on a low boil till fork tender, about 20-30 minutes. Test potatoes to be sure they’re tender all the way through.

Meanwhile, combine in a small pan over low heat the milk, white pepper, 6 tablespoons butter and 1 teaspoon salt. Heat till the butter is melted and the milk is warm. Do not boil. Keep warm.

In a large non-stick skillet, heat the 2 teaspoons butter over medium-high heat. Add garlic and mushrooms and saute for about 3 minutes until thoroughly cooked and all moisture has evaporated. Add sherry and saute 1-1 1/2 minutes more. Remove from heat.

When potatoes are cooked, drain them well in a large colander, then return them to the pot. Shake pot over low heat about 30 seconds to dry out any remaining water. Remove from the heat and add half the hot liquid mixture. (Both the potatoes and the liquid must be hot.) With a heavy duty whisk or masher, mash the potatoes. Then add remaining liquid and whip/mash up the potatoes till they are fluffy.

Mix in the mushrooms and mound potatoes in a large warm bowl. Sprinkle with minced chives or parsley.

Chef’s Notes: Wild mushrooms, such as morels, chanterelles and fresh porcini, are preferable. Or use domestic mushrooms such as button and shiitake or a mixture of domestic and wild mushrooms. If fresh wild mushrooms are not available, then substitute rehydrated, dry ones such as morels and porcini. To rehydrate them, pour boiling water over to just cover and let steep till softened. Drain before using. (Soaking liquid can be used in sauces or soups.)

This recipe is extra-delicious made with the half-and-half. However, you can make it with low-fat milk and skimp on or omit the butter if you’re really “watching it.”

Recipe by Kathy Casey Food Studios®

Posted by Kathy on November 30th, 2017  |  Comments Off on Mixing Up Mashed Potatoes |  Posted in Dishing with Kathy Casey Blog, Recent Posts
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