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Recipes and tips as heard on KOMO Radio

Holiday Hangovers

The year is coming to a close and the biggest party of the year is still to come! New Year’s Eve – celebrating the old and ringing in the new. And… let’s just say this usually involves at least a cocktail or two.

I have some great ways to give you a good start for the New Year, even if you do over-indulge a bit the night before.

My go-to cure is my Hangover Helper. Just empty a packet of Emergen C – (I like orange or raspberry) – into a juice glass and add a little vodka (or gin if you’re so inclined), a dash of bitters, and soda water. Top with a few drops of olive oil – yep, that’s right… Drink up!


My Hangover Helper works…I swear!
(Photo from Kathy Casey’s Sips & Apps, Chronicle Books – Angie Norwood Browne)

New Year’s Day entertaining? A Bloody Mary Bar for brunch will definitely help with that headache – with a little hair of the dog! Set up a DIY station and let your guests mix up their own concoctions. Put out different spirits (vodka, whiskey, tequila, gin, etc.), my go-to housemade Balsamic Bloody Mary mix, hot sauce, and lots of garnish goodies from pickled veggies to shrimp to beef jerky.

And don’t forget to eat! Boosting your metabolism will make you feel better faster than anything. And for some reason, a bacon sandwich sometimes can be the magic cure. You’ll feel better in no time!
Happy New Year’s! –Kathy

Hangover Helper
Emergen-C gives you a C- and B-vitamin boost and replaces some lost electrolytes, vodka is a little “hair of the dog,” bitters is a digestif, soda supplies bubbles, and the olive oil . . . well, an old bootlegger once told me that a small spoonful was good for coating a morning-after stomach.

Makes 1 drink

1 packet raspberry- or orange-flavored Emergen-C
1 oz vodka or gin
2 dashes Angostura bitters
4 oz chilled soda water
1 tsp. extra-virgin olive oil (optional)

Empty the packet of Emergen-C into an old-fashioned or juice glass. Measure in the vodka. Add the bitters and soda water and stir. Top with olive oil if desired. Drink and feel better!

Recipe from Kathy Casey’s Sips & Apps, Chronicle Books.

Posted by Kathy on December 31st, 2015  |  Add Comment |  Posted in Cocktails, KOMO Radio, Recent Posts, Recipes, Small Screen Network

It’s Pomegranate Season!

I remember when I ate my first pomegranate as a kid….seated in a chair with a TV tray. Yes, it occupied my little hands for hours! Take note moms: it’s fun for kids. And yes, it will make their hands bright pink, but only for a day.


Juicy pomegranate seeds!

Pomegranate’s brilliant tart-sweet seeds are prized for their distinctive flavor and are high in antioxidants. I love the texture and how they pop in your mouth.

They are so great sprinkled on a winter salad of arugula, slices of orange, and fennel or endive, tossed with a champagne vinaigrette. Or finishing a dish of roasted Brussel sprouts and toasted walnuts adding their tart crunch.

Pomegranate Salad

Try them on ice cream or yogurt or even shaken into your favorite cocktail.

And I have a great tip to make de-seeding simple:

    •Cut the pomegranate in half, then holding a half firmly over a large bowl.
    •Hit it with a heavy wooden spoon and watch the seeds come tumbling out.
    •Repeat – then eat.

PS. This is also a great holiday stress reliever. And be sure you put on a bib apron, the pink speckles will be flying! –Kathy

Posted by Kathy on December 24th, 2015  |  Add Comment |  Posted in Cocktails, Foodie News, Fruit, KOMO Radio, Recent Posts, salads

Holiday Desserts We Love

We all have our dessert traditions: those sweet treats that have been passed down the generations, shared from friends and family.

Maybe its Mom’s Ice Box Sugar Cookies, rolled out with love and cut from Great-Great Grandma’s cutters. You know: the reindeer, Christmas tree, festive snowman, and star. Then decorated with lots of icing, silver balls, and sprinkles. Or boxes of homemade fudge wrapped in wax paper and delivered in that special holiday tin.

How cool that these days you can just hop online and see what other’s sweet traditions are. Blogs, newsletters, Facebook pages, Pinterest, and Instagram – all bring us new and d’lish inspiration these days. It’s like having a recipe file at your fingertips!

And there is something to be said of that. Mom’s tattered and stained recipe card, with hand-written notes has that special love on it that is sure to come through in the final dish. So it’s important that these holiday traditions be passed on. Here’s a link to my Mom’s Gumdrop Cookies that I grew up with!

I like to preserve these well-worn recipes. Why not create a little digital book with your most cherished family and friends recipes to pass to those you love this holiday season.

Kathy Casey's "Over 21" Real Fruit Cakes made with Maker's Mark
Who wants a slice of my Over 21 “Real Fruit” Cakes made with Maker’s Mark?

My Grandma always baked amazing fruitcake – I took her recipe and have now given it my own spin by soaking dried fruits in Maker’s Mark bourbon, then mixing it with spiced batter and lots of toasted nuts. You can get my Over 21 “Real Fruit” Cakes while supplies last (available online or at my Food Studios in Ballard).

My tradition is to have a slice toasted on Christmas morning with a big cup of coffee! –Kathy

Posted by Kathy on December 17th, 2015  |  Add Comment |  Posted in Books to Cook, Foodie News, KOMO Radio, Lifestyle, Recent Posts

Dishing Up Holiday Flight Tips

The holidays are coming up and for many of us that means some long flights. I fly a lot so I understand that it’s not always fun or d’lish, but I’ve got some tips to help with that.

If you’re flying international on a long flight, definitely pack some food. Make sure to bring compact thing and nutritious items that won’t go bad.

Some of my go-to’s are:

    •Protein bars
    •Laughing Cow Cheese wedges (these are ok at room temp)
    •Almonds
    •Easy peel clementines or mandarins
    •Baby carrots
    •Baggies of crackers or gluten-free snacks

And don’t forget snacks for the kids that are not messy or smelly!

Stay away from high sodium tomato juice and Bloody Mary’s (tempting as they can be) on long flights. Pack only items low in sodium and remember the “puffy factor” when you fly! And keep the coffee to a minimum too; it’s very dehydrating.

Make sure to drink lots of water. I like to pack a lemon and a plastic disposable knife to add a slice or wedge to your water bottle. Then ask the flight attendant to fill it up for you or depending on specific airline regulations, order 2 glasses of water and fill it yourself.

DDL, Quinoa Salad
Dish D’Lish Mediterranean Quinoa Salad is my Favorite for Travel!

It’s always good to be prepared. And if you’re flying out of Sea-Tac check out my Dish D’Lish (pre- & post-security) to pick up some healthy AND tasty in-flight snacks for on the go. Happy travels! -Kathy

Posted by Kathy on December 12th, 2015  |  Add Comment |  Posted in KOMO Radio, Lifestyle, Tasty Travels

National Comfort Food Day

Comfort foods, we all have our must-haves and go-tos. And luck has it that National Comfort Food Day is this weekend!

We all have those favorites that stir up delicious memories and are well…comforting! For some, it’s fluffy mashed potatoes with a pool of delicious homemade gravy or Mom’s chicken noodle soup simmering on the stove. For others, it may be a favorite family dessert like grandma’s apple pie or dad’s buttermilk-soaked crispy fried chicken.

My husband John’s favorite comfort food is my Slow-Braised Pork Pot Roast with Apples & Onions – its delicious aroma filling the house on a lazy Sunday.

Taste is one of our strongest memories. Things that we loved in our younger years become beloved comfort foods we crave. And it’s not just about childhood. One bite of, for example, pasta carbonara can bring you back to that restaurant in Rome when you were on your first trip to Italy.

Around the holidays we all certainly have our comforting favorites, especially when it comes to the sides that cozy up to the turkey, holiday ham, or roast. Be it oyster stuffing, old-school green bean casserole or roasted Brussel sprouts.

So whether you’re whipping up an old favorite this weekend or creating something new, here’s wishing you some delicious memories. –Kathy

Pork Roast
This photo is from another blog I really liked: Sister See Sister Do with a Pressure Cooker recipe that also looks delicious!

Kathy’s Slow-Braised Pork Pot Roast with Apples & Onions
This this juicy tender pork roast makes a super winter meal, especially when served with whipped potatoes and root veggies such as turnips, parsnips or rutabagas. Serve with lots of hearty bread to sop up all the delicious juices.

Makes 6 to 8 servings

1 (2 1/2-pound) boneless pork shoulder or butt roast
2 tsp. salt
1/4 tsp. black pepper
2 Gala apples, each cut in 8 chunks
1 large onion, cut in 16 chunks
2 large sprigs fresh thyme
6 cloves garlic
1 tsp. caraway seeds, optional
1/3 cup raspberry or white wine vinegar
3 Tbsp. sugar

Preheat an oven to 350°F.

Pat dry the pork roast and sprinkle with the salt and pepper. Place apples, onion, thyme, and garlic in a small roasting pan and set the pork roast on top. Sprinkle with the caraway seeds.

Mix together the vinegar and sugar until the sugar is dissolved, then pour it around the pork.

Place the pork in the oven and roast, uncovered, for 1 hour. Cover the pan with a tight-fitting lid and continue roasting for about 1 1/2 hours more, until the pork is fork-tender. The total roasting time will be about 2 1/2 hours.

Chef’s Tips:
Gala apples are used in this recipe for their superior, firm texture when cooking. If Gala apples are not available, try to find Fujis, which also work well.

Recipe Copyright © by Kathy Casey. – www.KathyCasey.com

Posted by Kathy on December 4th, 2015  |  Add Comment |  Posted in KOMO Radio, meats, Recent Posts, Recipes

#TurkeyHack: Turkey After All The Trimmings

#TurkeyHack! Okay, you roasted the beautiful bird, enjoyed all the trimmings, and stuffed yourself silly. Now what do you do with the leftover turkey? Don’t just leave it on the counter while you start playing games or watching a game on TV.

Turkey Feast

Get ready to do a #TurkeyHack Turkey Stock!
First things first: remove all the meat from the turkey. Slice up the breast and use for sandwiches – you know that you’ll want one later! Save the dark meat for soup and other yummy dishes, which we will get to in a minute. And make sure to remove any string, from the bird or leg ties – you don’t need those anymore!

Next, whack and/or break up the turkey carcass; yes, use your hands! Put it all in a big pot, and cover with water (if you have them, add in big chunks of onion, celery tops and carrots). Now put the whole thing on the stove and bring to a boil, then reduce the heat to low and simmer for about 2 hours (make sure to set a timer!) while you enjoy some post-dinner fun.

Now, strain out the solids reserving the delicious turkey stock. Put stock back in the pot and reduce by half on a low simmer. (You need about 5 cups for the gravy recipe – and if your short stretch it out with a little chicken broth).

When it’s reduced and tasty delicious, cool and then refrigerate for soup. Or make a big pot of gravy using my #TurkeyHack Gravy Simple Recipe for leftovers or open-faced hot turkey sandwiches. Yum! -Kathy

#TurkeyHack Simple Gravy
Makes about 5 cups

6 Tbsps. 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

Posted by Kathy on November 25th, 2015  |  Add Comment |  Posted in Foodie News, KOMO Radio, meats, poultry, Recipes

Easy Entertaining

Who doesn’t love to throw a dinner party, but some just do it with a little less stress.

Here are a few of my fave entertaining tips:

    •Write out your menu and plan out your prep day by day, preparing as much as you can in advance and picking recipes that can be finished at the last minute.
    •Have each one of your guests help with a different dish when it comes time to serve it. They’ll have fun and it will take some stress off of you!

Here’s an example of my favorite fall menu:

Start with Creamy Roasted Parsnip Soup with Chevre and Walnut Crostini. The soup can be made ahead and then just finished off before you serve. Next, a salad of arugula and brilliant radicchio tossed simply with balsamic and olive oil sprinkled with pomegranate seeds.

Then move on to an entrée of oven-roasted Spiced Chicken with Pears and Port. It slow cooks while you are mingling with guests.

Then finish with Pumpkin Panna Cotta with Holiday Ale Caramel – this can be made a week before. Gotta love that!

Pumpkin Panna Cotta w Holiday Ale Caramel Sauce
Mini Pumpkin Panna Cottas with Holiday Ale Caramel Sauce – d’lish to the last spoonful!

So, I’ve supplied the menu, now, all you have to do is invite a delightful group of friends! –Kathy

Creamy Roasted Parsnip Soup with Chevre & Walnut Crostini
Makes 6 servings

4 cups 1/2-inch-sliced peeled parsnips (about 1 1/2 pounds)
1 Tbsp. olive oil
2 Tbsp. butter
1/4 cup thinly sliced shallots
1 stalk celery, chopped (about 1/2 cup)
3 cloves garlic, finely minced
1/2 cup dry white wine
4 cups chicken broth (I used packaged organic broth)
1 cup heavy cream
1/2 tsp. kosher salt
1/8 tsp. cayenne pepper

Croutons
6 1/4-inch-thick slices baguette or French bread
Olive oil
3 ounces chevre (goat cheese)
3 Tbsp. chopped walnuts, lightly toasted

Garnish: thinly sliced fresh chives and/or celery leaves

Preheat oven to 425 degrees F.

First, toast the bread for the croutons: Lay the bread on a baking sheet, brush slices lightly with oil, and toast in the preheated oven for about 3 – 5 minutes, or until just lightly golden. Remove and let cool. (You can do this the day before and keep croutons in a tightly closed container after they cool.)

Toss parsnips and olive oil together in a bowl to coat evenly. Spread out on a baking sheet (you can reuse the one used for the bread), and roast till golden and totally tender, about 30 minutes.

Heat butter in a large pot over medium-high heat. Sauté shallots and celery until very tender, about 3 minutes; do not brown. Add the garlic and cook, stirring, for about 30 seconds more. Add wine and bring to a boil. Add chicken broth, cream and roasted parsnips and bring to a simmer. Reduce heat to medium or low, to maintain a slow simmer. Cook for about 5 minutes and then add salt and cayenne. In small batches, puree mixture in a blender. (Be careful; it’s hot!)

Return soup to pan and adjust seasoning if needed. Cool and refrigerate for up to 3 days before serving.

To serve the soup and finish the crostini:
Preheat oven to 375 degrees F.

Spread the cheese on the croutons, then top each one with a half-tablespoon of nuts. Press in slightly and bake for about 4 minutes or until cheese is warmed.

Meanwhile, heat the soup, stirring often, over medium heat till hot, making sure it does not stick on the bottom. Serve the hot soup in warm bowls. Top with chives or celery leaf and serve a warm goat cheese crouton on the side.

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

Spiced Chicken with Pears and Port
This is a great entrée for a dinner party. I also love it sprinkled with blue cheese right before serving for a delicious twist.

Makes 6 servings

3 firm ripe fresh pears
2 tsp. ground coriander
1 tsp. ground cardamom
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 Tbsp. kosher salt
3 Tbsp. olive oil
6 skin-on, bone-in chicken breast halves
2 shallots, thinly sliced
6 cloves fresh garlic, sliced
1 unpeeled lemon, sliced (about 9 slices)
1 cup port wine
1 tsp. cornstarch (optional)
1/4 cup fresh flat-leaf parsley leaves for garnishing

Preheat an oven to 375 degrees F.

Cut pears in half and core. Cut each half in half and then in half again—to make large chunks. Reserve.

In a small bowl, mix the spices and salt. Lay the chicken on a baking sheet or piece of waxed paper or plastic wrap, and sprinkle each piece liberally on both sides with the spice mixture.

In a large nonstick skillet or sauté pan, heat the oil over medium-high heat until hot. Sauté half of the chicken for about 3 minutes on each side, or until the skin is deep golden brown and crispy. As the pieces are browned, place them, skin side up, in a 10-by-15-inch baking pan or small roasting pan. Repeat with the remaining chicken.

Pour off any excess oil, then sauté the pears, shallots, garlic, and lemon for about 1 minute. Add the port and stir to scrape up the browned bits on the bottom of the pan. Bring just to a boil, and then add the hot mixture, with all the goodies, to the roasting pan, pouring it around, not over, the chicken to keep the browned crust intact.

Roast for about 40 to 45 minutes, or until the chicken is opaque throughout and nicely browned on the outside, with an internal temperature of 160 degrees F (chicken will gain another 5 degrees on standing).

Transfer the chicken to a platter or individual plates and keep warm. Using a slotted spoon, retrieve the pears, shallots, garlic, and lemon slices from the sauce and distribute them over the chicken. Place the roasting pan on a burner on high heat and cook to reduce the sauce to about 3/4 cup. (If you like your sauce to have a bit more body, mix 1 teaspoon of cornstarch with 2 teaspoons of water until smooth and whisk into the reducing sauce. Cook till lightly thickened.) Taste the sauce for seasoning, adjust if needed, then drizzle the sauce over the chicken and goodies. Scatter with parsley leaves for garnish.

Recipe© Kathy Casey Food Studios®.

Pumpkin Panna Cotta with Ale Caramel & Sea Salt
You can make the panna cotta up to 5 days in advance—just keep tightly wrapped with plastic. The caramel sauce can also be prepared up to a week beforehand, making it the perfect dessert for a busy holiday schedule.

Makes 8 regular (4-oz) servings or 16 mini (2-oz) servings

1 packet Knox unflavored gelatin
2 Tbsp. water
1 cup cream
3/4 cup sugar
3/4 cup sour cream
3/4 cup mascarpone
1 cup pumpkin puree (pure pumpkin, not pre-seasoned pie filling)
1 1/2 tsp. vanilla extract
1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/4 tsp. ground nutmeg
————————————————-
1 cup Holiday Ale Caramel Sauce (recipe follows)
Sea salt for sprinkling (sea salt)

In a small, microwave-safe bowl, sprinkle the gelatin over the water. Soak until the gelatin is soft, then microwave on high power for only about 2 seconds, or until the gelatin is melted but not foaming up.

In a large mixing bowl, combine the cream, sugar, sour cream, mascarpone, pumpkin, vanilla, and spices. Add the gelatin and whisk together well.

Place the mixing bowl over a pan of simmering water, being sure the bottom of the bowl does not touch the water. Cook the mixture, whisking constantly, until smooth and hot (150 to 160 degrees F on an instant-read thermometer).

Remove from the heat and divide the mixture evenly among 8 regular or 16 mini martini glasses (or 8 custard or 16 espresso cups). Cover with plastic wrap, making sure the plastic does not touch the panna cotta. Refrigerate for a minimum of 12 hours to set.

To serve: Drizzle each panna cotta with ale caramel sauce (1 tablespoon for the minis or 2 for the larger portions), and then sprinkle lightly with sea salt.

Chef’s note: If making the ale caramel sauce is too much for your schedule, then substitute with a speed scratch sea salt caramel sauce; mix 1/2 cup purchased high-quality caramel sauce with 1/4 – 1/2 teaspoon sea salt, depending upon how salty you like it.

Holiday Ale Caramel Sauce
If made ahead, cool completely and store refrigerated. Bring to room temperature to serve. The recipe makes more than you’ll need for the panna cotta; extra sauce can be drizzled on ice cream, pound cake or other desserts.

Makes 2 cups

1 (12-ounce) bottle pumpkin ale or other seasonal beer, such as Pike Brewing Co. Auld Acquaintance Hoppy Holiday Ale
1 1/2 cups brown sugar, packed
1 cup heavy whipping cream
2 Tbsp. salted butter
1 tsp. vanilla extract

In a medium-large saucepan, bring the ale to a low boil. Cook, uncovered, stirring occasionally, until reduced to 1/2 cup. Remove from heat, add the brown sugar and stir to dissolve.

Bring mixture to a boil and cook without stirring (stir or swirl the pan only if necessary to prevent boiling over) for about 10 to 15 minutes, until thick and syrupy (about 230 degrees F on a candy thermometer).

Remove from heat and slowly whisk in the cream and butter (it may splatter!), and then cook for 5 to 6 minutes more, until thickened. Remove from heat and stir in the vanilla. If serving right away, cool until just warm; it will thicken up more as it cools. Keep refrigerated for up to 2 weeks. Bring to room temperature before serving.

Recipe© Kathy Casey Food Studios®.

Posted by Kathy on November 19th, 2015  |  Add Comment |  Posted in dessert, KOMO Radio, meats, Recent Posts, Recipes, sides, soups

Get Saucy

Often the trick to a d’lish dish is the sauce, but sometimes making one can be a bit daunting.

Seattle author Susan Volland’s new book Mastering Sauces: The Home Cook’s Guide to New Techniques for Fresh Flavors will help take the mystery out of making a great sauce. So you can easily splash, slather, drizzle or douse!

Susan Volland - Mastering Sauces

From basic recipes for stock (the building block of sauces) to creative and unique takes on classic recipes, this book has sauces covered from A to Z.

From quick and easy Stir-Together Peanut Butter-Hoisin Dipping Sauce to her recipe for a Vegan Corn “Hollandaise” – there are a lot of ideas to finish off your favorite dish.

Here are some of my favorite tips from her book:

  • How to fancy up a white sauce: think sweet curry or caramelized onion and roasted garlic
  • Not your everyday cheese sauce: with cheddar and ale or tomato and goat cheese
  • Even chocolate gets a tasty saucy twist with ancho chili and fresh mint
  • Susan is an amazing chef and has wanted to write this book for years. It is one of the most comprehensive sauce books of all times and destined to become an eternal classic. Her recipes are always well written and precision tested.

    So crack open a copy of Mastering Sauces and get saucy!

    P.S. – And It’s never too early to think about holiday gifts for your favorite foodie. –Kathy

    Stir-Together Peanut Butter-Hoisin Dipping Sauce
    Susan says: “This sauce is nutty, sweet, and slightly exotic, and, it can be whipped up in less time than the quick-cooking dishes I like to dunk in it: grilled chicken skewers, Vietnamese spring rolls, or pot stickers. Double or triple the recipe, and you can use it to simmer chicken or as a sauce for chewy stir-fried noodles. It keeps well.”

    Yield: 1/2 cup

    1/4 cup hoisin sauce
    1/4 cup water, coconut water, or Really Good Chicken Stock
    2 Tbsp. all-natural peanut butter (smooth or chunky)
    1 Tbsp. fish sauce (or substitute 2 tsp. light soy sauce or tamari)
    2 tsp. sambal oelek or Sriracha, or to taste
    1 Tbsp. freshly squeezed lime juice, Tamarind Water, or rice vinegar

    Whisk together all of the ingredients in a small bowl. Taste and adjust the seasoning. Serve the sauce at room temperature or lightly warmed.

    If storing, cover and refrigerate for up to 2 weeks.

    Recipe from Susan Volland’s Mastering Sauces: The Home Cook’s Guide to New Techniques for Fresh Flavors, W. W. Norton & Co.

    Vegan Corn “Hollandaise”

    Susan says: “The friends and I have introduced this sauce to—even die-hard carnivores and butter lovers—claim to prefer this vegan version to classic hollandaise. The creamy yellow sauce mimics the texture of hollandaise without relying on eggs and butter. It is not as cloying, it’s heat stable, it’s tasty enough to be slurped up by the spoonful, and there is little or no guilt afterward. You will need a few specialty ingredients: miso, nutritional yeast flakes, and arrowroot. These are available at some supermarkets and at natural foods markets. Arrowroot is added for stability and gentle thickening; kudzu root (available at health foods markets) can also be used.”

    Yield: about 1 1/2 cups

    1 1/2 cups water, Corn Stock, or Corncob Mock Stock
    1 cup fresh or thawed frozen yellow corn kernels
    1/3 cup whole raw cashews
    1 Tbsp. white (shiro) miso
    1 tsp. nutritional yeast flakes
    1/2 tsp arrowroot
    1 – 2 tsp. freshly squeezed lemon juice
    1/2 tsp. kosher salt
    Pinch of cayenne pepper or dash of Tabasco

    Combine the water, corn kernels, and cashews in a saucepan, cover, and simmer until the cashews are tender and the corn is very soft, about 20 minutes. Cool slightly.

    Transfer the cashew mixture to a blender, add the miso, yeast, and arrowroot, and puree until very smooth. Strain back into the saucepan, pressing the solids against the sides of the strainer to extract as much smooth pupl and liquid as possible. Heat the sauce over medium heat, stirring constantly, until it is just simmering and has thickened. Season with the lemon juice, salt, and cayenne. Serve warm.

    Unlike hollandaise, this sauce can be refrigerated and reheated. Cover and refrigerate for up to 5 days.

    Recipe from Susan Volland’s Mastering Sauces: The Home Cook’s Guide to New Techniques for Fresh Flavors, W. W. Norton & Co.

    Posted by Kathy on November 12th, 2015  |  Add Comment |  Posted in Books to Cook, Foodie News, KOMO Radio, Lifestyle, other, Recent Posts, Recipes
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