salads

Quinoa: the Gold of the Incas!

There’s been a lot of buzz about “wonder foods” and quinoa (pronounced KEEN-wah) is certainly one of them! Nicknamed “gold of the Incas”, quinoa is an ancient grain getting a lot of recognition. It is showing up on menus all over! From quinoa eggs Benedict to hearty supper side dishes, this little seed is gaining high acclaim in the food world.

There are so many benefits to quinoa. It is high in fiber, a complete protein, and contains no gluten, making it perfect for vegans and those with gluten sensitivities.


Red Quinoa!
(Photo courtesy of FitSugar)

Quinoa is easy to cook and highly adaptable. This little seed gets light and fluffy after cooking and has a subtle nutty taste that pairs well with other flavors. My favorite cooking technique is to lightly toast the seeds in a dry pan before cooking them to bring out that delicious nutty flavor.

This wonder food is great as a side dish and fantastic in salads like in my Big Protein Red Quinoa Salad, which is studded with cucumber, garbanzo beans, hazelnuts and golden raisins – yum! Perfect as a side dish or easy to make and pack for a healthy fulfilling lunch.

Give this mighty seed a try: it’s great for you and its d’lish… what a fantastic combo! –Kathy

Big Protein Red Quinoa Salad
I like to make this salad with all organic produce and also add in a cup of chopped fresh raw kale for extra fiber!

Makes about 4 cups

3/4 cup red quinoa
1 1/2 cups water
1 teaspoon minced garlic
2 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
2 teaspoons minced or grated lemon zest
1/2 cup peeled, seeded and 1/4-inch-diced organic cucumber
1/2 cup canned organic garbanzo beans, drained
1 tablespoon chopped fresh dill
1/2 cup chopped fresh parsley
1/2cup organic golden raisins
1/2 cup organic hazelnuts, lightly toasted and coarsely chopped
1/4 cup thinly sliced green onions
1/4 cup grated carrot
3/4 to 1 teaspoon sea salt
1/4 teaspoon black pepper

Rinse quinoa in cold water and drain well. Put the drained quinoa in a heavy medium saucepan and dry roast the grain over medium heat, stirring occasionally for about 1 minute. Add the water, bring to a boil, then reduce to a simmer and cover with a tight-fitting lid. Cook for about 15 minutes or until all water is absorbed. Remove from the heat and let stand, covered, for 10 minutes. Remove lid, fluff grains with a fork, and let cool to room temperature.

In a large bowl, combine the cooked quinoa with the remaining ingredients and toss well.

*Available at PCC Markets and Whole Foods.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on April 11th, 2013  |  Add Comment |  Posted in KOMO Radio, Lifestyle, Recent Posts, Recipes, salads, sides

Cooking With Wine

Everyone has heard the age-old advice that when cooking with wine, “If you wouldn’t drink it, then don’t cook with it;” but that does not mean you can’t find fabulous wines, that are also inexpensive, to cook with. Personally, if you’re cooking with it – then you should have a glass too!

There are ways to incorporate wine into almost any dish. My Bolognese Meat Sauce with Chianti, for example, is soo rich and delicious after a good long simmer that I almost want to forget the pasta and just eat the sauce right out of the pan! Yum!

Merlot Double Red Wine Vinaigrette

Tasty ingredients for my “Double Red Wine” Vinaigrette!
Photo by Kathy Casey Food Studios
®

Adding a dash of wine to a dish adds an extra dimension of flavor especially when reduced down – further enhancing the flavor of the wine. My recipe for “Double Red Wine” Vinaigrette calls for reduced red wine which is then whisked into red wine vinaigrette – now that’s a flavor POW! Its gorgeously delicious taste is the perfect accent to fresh organic greens.

Leftover white wine from the weekend is a great addition to anything from sautéed onions for a vegetable soup, to pan-seared shrimp with garlic.

So pour a little in your glass, add some in your pan, and cook up something d’lish! -Kathy

Bolognese Meat Sauce with Chianti
Makes 12 cups sauce

2 tablespoon olive oil
1 pound pork butt, cut in 1 “ chunks
1 pound beef chuck, cut in 1” chunks
1 cup small diced onion
3/4 cup small diced celery
1/2 cup chopped mushrooms
3/4 cup small diced carrot
1/2 cup small diced green peppers
2 tablespoons minced garlic
1/4 teaspoon crush red chili flakes
1/4 teaspoon dry “whole leaf” rosemary, crushed
1 teaspoon dry “whole leaf” oregano
1 teaspoon dry “whole leaf” basil
1/2 teaspoon dry “whole leaf” thyme
1 1/2 cups Chianti red wine
2 cups beef broth ( I used Swanson’s)
2 (6oz. each) cans tomato paste
2 (1# 12oz each) cans pear tomatoes in juice
3/4 cup whole milk
salt as needed

In a large heavy bottom Dutch oven or soup pot heat the olive oil over medium high heat. Add the meat chunks and cook – browning on all sides, about 5 minutes. Remove from pot to a plate and set aside.

Then add to pot the onion and cook – stirring often for 1 minute, Then add the celery, mushroom, carrot and green peppers, cook stirring often for 1 minute.

Add the garlic and chili flakes ad stir in for 30 seconds. Add the dry herbs and wine and bring to a boil and reduce for 2 minutes.

Add the reserved browned meat, beef broth and tomato paste. Pour the juice from the canned tomato in and with clean hands add the pear tomatoes to the pot while “hand squishing” them.

Bring to a slow boil and then reduce heat to medium-low – low to keep at a consistent slow simmer. Cook, stirring often for about 2 hours, until meat is very very tender and is falling apart and sauce is very thick.

Add milk and stir in and then remove sauce from heat and stir up sauce well, breaking apart meat and incorporating into sauce. Taste sauce for salt and season as needed.

Recipe by Kathy Casey Food Studios®

“Double Red Wine” Vinaigrette
Makes 1 1/2 cups vinaigrette

Vinaigrette:
1/2 cup Merlot red wine
1/2 cup red wine vinegar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon finely minced garlic
1 tablespoon finely minced shallots
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup extra virgin olive oil

In a small non-corrosive saucepan combine the wine and wine vinegar, place over high heat and bring to a boil. Continue boiling until liquid is reduced (by half) to ½ cup. Remove from heat and cool to room temperature.

Place the cooled red wine reduction into a medium bowl. Add the mustard, garlic, shallots, salt and pepper. Whisk together, then slowly drizzle in the olive oil while whisking continuously. Mixture should be nicely emulsified. Refrigerate until needed, whisking well again before serving.

To serve: In a large bowl place about 1 tablespoon vinaigrette for every super-packed, heaping cup of greens. This dressing is big flavored, so not much is needed per serving. With clean hands toss well, being sure to coat each leaf with dressing. Add more dressing or greens to taste.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on January 25th, 2013  |  Add Comment |  Posted in KOMO Radio, Recent Posts, Recipes, meats, salads

Marvelous Maple Syrup

Maple Syrup! Doesn’t the mere mention of it just conjure up warm food memories? Griddled tall stacks of pancakes drizzled with sweet syrup. Hot, crispy strips of maple-cured bacon… Yum!

But it’s not just for breakfast foods! Maple’s unique flavor is great in all kinds of recipes and different grades of syrup are preferred for different uses. Dark to medium amber grades are perfect for use in cooking and baking; their stronger flavor holds up great. Light and “Fancy” grades are best used where the syrup’s subtle flavor can be appreciated, such as drizzled over yogurt.

MapleSyrupGrades
The Different Maple Syrup Grades
(Photo courtesy of TheNibble.com)

On the savory side of things, maple syrup is perfect in a marinade for pork; added to a pot of baked beans; or even in a dressing, such as in my recipe for Maple Vinaigrette. It is great tossed with your favorite greens, fresh sliced pears and toasted pecans. It works wonderfully on chicken breasts, too!

For those with a sweet tooth, try my Maple Panna Cotta—a no-bake custard-style dessert! It is simple to make and truly is delectable; and pretty with a pouf of whipped cream and garnished with a maple sugar candy leaf!

So make a resolution to branch out and try this sweet syrup “in” instead of “on” something different this year! -Kathy

Maple Vinaigrette
Makes about 1 cup

6 tablespoons real maple syrup, preferably grade B
3 tablespoons cider vinegar
1 1/2 teaspoons Dijon mustard
1 tablespoon finely minced shallots
1/4 cup olive oil
1/4 cup vegetable oil
1/2 teaspoon salt
pinch of cayenne pepper

In a medium bowl, whisk together the maple syrup, vinegar, mustard and shallots. Combine the two oils and then, while whisking continuously, drizzle the oil into the syrup mixture. The dressing should be well mixed and emulsified. Whisk in the seasonings.
Store covered in the refrigerator for up to 3 weeks. Rewhisk before using.

Recipe by Kathy Casey Food Studios®

Maple Panna Cotta
Makes 6 servings

2 teaspoons unflavored gelatin (this will be less than 1 envelope)
2 tablespoons warm water
1 cup heavy whipping cream
1 cup mascarpone
1 cup real maple syrup, preferably grade B

For garnishing: lightly sweetened whipped cream and maple sugar candy leaves if desired

To make the panna cotta, sprinkle the gelatin over the water in a large heatproof bowl. Let sit for 10 minutes.

Whisk in the cream, mascarpone, and maple syrup and set the bowl over a pan of simmering water. Whisk the mixture until smooth and warmed.

Divide the mixture evenly among 6 martini glasses. Cover each one with plastic wrap. Be sure that the wrap does not touch the tops of the panna cotta. Refrigerate overnight, or for a minimum of 12 hours, before serving.

Top with a tiny pouf of whipped cream and a maple candy if desired.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on January 11th, 2013  |  Add Comment |  Posted in Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes, dessert, other, salads

Wanderlust & Lipstick

Fantastic interview and article in Wanderlust & Lipstick! Seattle summers are gorgeous when the warm sun is out and with friends all around… with great foods and drinks! Check out my Seattle summer hot spots and my recipes for Summer Sangria, Veggie & Grilled Pita Greek Salad, and Grilled Alaskan Salmon with Garlic & Herbs

Kathy Casey

They say that summer in Seattle arrives on July 5—leaving us waiting and waiting until the Fourth of July holiday, and then treating us to its lovely sunny days for at least a couple of months. This year I’m not so sure that it’s actually officially arrived. Sure, we’ve had sunshine and some pleasant temperatures, but we’ve also had our share of overcast skies and thunderstorms. Still, however, it’s worth being ready to take advantage of sunny days each and every time they come.

To continue reading and for the recipes, click here.

Salad Dressings

I love salads: they’re quick, easy and can be pretty healthy, whether as a side or a main dish. Aside from great greens and goodies, for me, the dressing is what can make an amazing salad.

Whether you love thick, creamy style dressings or a-barely-there vinaigrette, the possibilities truly are endless for making a simple plate of greens wow-worthy.

One of my favorite dressings – creamy blue cheese – gets even more d’lish in my Blue Cheese & Beer Dressing with the addition of Oregon’s Rogue River blue cheese and a splash of local ale. Or, how about bringing back a bit of retro with creamy avocado and tarragon Green Goddess Dressing?

For a sweet and tangy salad dressing, try my Blackberry Honey Vinaigrette. Fresh blackberries, honey, a pinch of cayenne, red wine vinegar and olive oil play well together, coating your grateful greens in a touch of summer – and perfect sprinkled with local berries, dollops of goat cheese and a few toasted Northwest hazelnuts.

It’s easy to make a great vinaigrette with my DIY Vinaigrette Guide. Mix and match your ingredients, depending on what flavors you’re looking for and then enjoy over some tasty greens and salad add-ins. But don’t forget to get creative and think outside of the box!

So jazz up plain old salad with some delicious dressing and you’ll love your greens even more! -Kathy

Blue Cheese & Beer Dressing
Great drizzled over romaine lettuce leaves topped with bay shrimp, chopped egg and toasted hazelnuts or almonds!

Makes 2 cups

1 cup mayonnaise
1/2 cup sour cream
1/2 cup (2 ounces) crumbled blue cheese
1 tablespoon very finely minced onion
3/4 teaspoon minced garlic
1 1/2 teaspoons chopped Italian parsley, optional
1/2 teaspoon Worcestershire
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon Tabasco
3/4 teaspoon fresh lemon juice
2 tablespoons full-flavored beer, such as a Pike Place Brewery’s Kilt Lifter

Place all ingredients in a food processor. Pulse until ingredients are mixed and cheese chunks are slightly broken up but not puréed.

Recipe by Kathy Casey Food Studios®

Green Goddess Dressing
Makes 2 cups

1 ripe avocado (reserve pit)
2 egg yolks
1/4 cup fresh lemon juice
2 tablespoons thinly sliced fresh chives
2 tablespoons minced parsley
2 tablespoons minced fresh tarragon
1 shallot, minced
4 anchovy fillets
1/3 cup olive oil
1/2 cup sour cream
1/4 teaspoon black pepper
1/4 teaspoon salt

In a food processor, place the avocado, egg yolks, lemon juice, herbs, shallot, and anchovies and process for 1 minute until well combined. With the machine running, slowly drizzle in the oil. The mixture should become smooth and creamy. Turn the machine off and scrape down the sides. Add the sour cream, pepper, and salt and process for 30 seconds more.

Place mixture in a container and submerge the avocado pit to help the dressing keep its green color. Lay a piece of plastic wrap directly on the dressing’s surface and cover well. Dressing will keep, refrigerated, for up to 4 days.

Recipe by Kathy Casey Food Studios®

Blackberry Honey Vinaigrette
If berries are out of season, substitute frozen berries in the dressing and omit the fresh berries in the salad, using fresh fruit such as peaches, apples or pears are a great substitution. The dressing is also great made with raspberries.

Makes enough for 4 servings

1/4 cup fresh (or frozen) blackberries
2 Tbsp red wine vinegar
1 Tbsp Liquid Kitchen™ No. 5130 honey or local honey
1 tsp Dijon mustard
3 Tbsp olive oil
Pinch cayenne pepper
1/4 teaspoon kosher salt

Combine all the vinaigrette ingredients in a blender or food processor and process until smooth. Refrigerate until needed. Can be made up to 3 days in advance.

Recipe by Kathy Casey Food Studios®

DIY Vinaigrette Guide
Experiment with different flavorings and combinations for your vinaigrette. Also try out various greens and salad additions, such as nuts, fruits, cheeses, meats and seafood.

Acid 1/4 – 1/3 cup Any of the following or a combination equaling 1/4 cup:lemon juice

lime juice

cider vinegar

balsamic vinegar

red wine vinegar

white wine vinegar

rice wine vinegar

Sweetness(optional) 1 – 3 teaspoons honeysugar

agave nectar

Dijon mustard 2 teaspoons
Kosher salt 3/4 teaspoon (use less if adding cheese or olives)
Oil 3/4 cup Any of the following or a combination equaling 3/4 cup:mild-tasting vegetable oil, such as canola

olive oil, extra-virgin olive oil

nut oils, such as hazelnut or walnut oil (do not use nut oils for more than half of total oil)

Flavorings as desired black pepper, pinch of cayenne pepper1 tablespoon grated lemon, lime or orange zest (colored part only—no white pith)

1 tablespoon chopped mild fresh herbs (basil, tarragon, chives, oregano, cilantro)

1 1/2 teaspoons chopped strong fresh herbs (thyme, rosemary, marjoram)

2 to 3 tablespoons grated parmesan cheese, crumbled blue cheese or feta cheese

2 tablespoons chopped calamata olives, sun dried tomatoes or roasted peppers

2 to 3 teaspoons finely minced fresh garlic

2 to 3 teaspoons finely minced fresh ginger

2 teaspoons poppy seeds

1 tablespoon Asian-style sesame oil

1 tablespoon toasted sesame seeds

1 tablespoon finely minced shallots

2 tablespoons thinly sliced green onions

1 teaspoon hot chili paste or hot sauce

With a small wire whisk, in a small bowl, whisk together your acid component, (and sweet component, if using) Dijon mustard and salt. Then slowly whisk in the oil, adding it in a thin drizzle. This technique is to emulsify (make smooth and combined) your dressing. Then add your flavoring components.

You can keep the vinaigrette refrigerated for up to 2 weeks. Whisk up well before each use. Toss with your favorite greens.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on July 5th, 2012  |  Add Comment |  Posted in KOMO Radio, Lifestyle, Recent Posts, Recipes, other, salads, sides

Party Perfect Potato Salad!

The 4th of July is almost here, which means… it’s time to start party-planning! Nothing says classic American summer party food than good ol’ potato salad!

Everyone has their opinion on what makes THE BEST potato salad. Some like it rich and creamy. Others like that tart and sweet vinegar-sugar flavor. My Grandma Mimi’s potato salad is my top standard, but I love to mix it up with creative add-ins and unique flavors.

Going for a truly festive party, then try my festive Red, White & Blue Herbed Potato Salad! It uses a variety of red, white and blue potatoes along with fresh herbs and the usual potato salad mix-ins.

Visiting other cultures can be a great way to get inspiration and jazz up the regular recipe, too. My Greek Potato Salad incorporates red potatoes with oregano, calamata olives, bell peppers and cucumbers with a d’lish Feta Vinaigrette. Opa!

How about a Pesto Smashed Potato Salad? Yukon gold potatoes are lightly mashed up with fresh parsley, sweet white onions and basil pesto for an easy, creative twist on this summer staple.

Looking for a great libation for a crowd, then check out my cocktail show Kathy Casey’s Liquid Kitchen. Full of imbibing recipes, try out my Metaxa Sangria or my Spiked Iced Tea Punch to celebrate the 4th!

So Happy early 4th of July to everyone and make sure to enjoy the celebration with a tasty bowl of potato salad! -Kathy

Red White & Blue Herbed Potato Salad
Potatoes are unpeeled in this recipe—thus giving a colorful and nutritional bonus. Be sure to toss with the vinaigrette while still very warm so they absorb lots of the vinaigrette flavor.

Makes about 6 servings

2 pounds small potatoes, a mixture of red, white or gold, and blue, cut in 1-inch pieces (about 6 cups)
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup tiny-diced red onion

Steam potatoes until very tender, about 12 – 14 minutes.

Meanwhile, in a large bowl make the dressing by whisking together the vinegar, olive oil, Dijon, herbs, salt and pepper.

When potatoes are still warm, toss them with the dressing along with the red onions, and set aside until cool. Salad is best served at room temperature.

Recipe by Kathy Casey Food Studios®.

Greek Potato Salad with Feta Vinaigrette
Makes 8 cups

2 pounds red potatoes, cut in 1-inch pieces (about 6 cups)
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup halved pitted calamata olives
1 cucumber, peeled, seeded and diced
1/2 cup chopped roasted red pepper
1 small green pepper, diced
1/2 cup tiny-diced red onion
4 ounces feta cheese, crumbled (about 1 cup crumbled cheese)
1/4 cup chopped fresh Italian parsley

Steam potatoes until very tender, about 12 – 14 minutes.

Meanwhile, in a large bowl make the dressing by whisking together the vinegar, olive oil, Dijon, oregano, salt and pepper.

When potatoes are still warm, toss them with the dressing and set aside until cool, then stir in the remaining ingredients.

Recipe by Kathy Casey Food Studios®.

Pesto Smashed Potato Salad
This salad is great served warm or at room temperature. You can make salad the day or morning before serving and then refrigerate. If making ahead, remove from refrigerator 1 hour before serving to bring to room temperature.

Makes 12 or more servings

2 tablespoons minced fresh garlic
1 tablespoon Dijon mustard
1/2 cup minced sweet white onion
1/2 cup olive oil
1/2 cup basil pesto, homemade or purchased
1/4 cup cider vinegar
1 tablespoon kosher salt
1 1/2 teaspoons coarse-ground black pepper

2 1/2 pounds small Yukon Gold potatoes or other fun, local small potatoes found at farmers markets, such as marble potatoes, fingerlings or baby pinks
1/2 cup tiny-diced red bell pepper
1/4 cup chopped Italian parsley
2 tablespoons chopped fresh basil

In a large bowl, whisk together the garlic, mustard, onion, oil, pesto, vinegar, salt and pepper to make the dressing; set aside while continuing with recipe.

Wash potatoes, then steam, whole, till very tender—be sure they are cooked all the way through. Potatoes should take about 17 minutes for small Yukons but time will depend upon size.

When potatoes are cooked, immediately drain, and add potatoes to the bowl of dressing. With a large spoon, lightly mash potatoes—not like mashed potatoes but more to break them up into chunks; the goal is to lightly smash/break open the potatoes. Then add bell pepper, parsley and basil. Fold potatoes into dressing with a large rubber spatula to coat all pieces.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on June 28th, 2012  |  Add Comment |  Posted in KOMO Radio, Recent Posts, Recipes, Small Screen Network, salads

Seattle Weekly

Don’t forget! It’s not too late to try out the special 50th Anniversary Tasting Menu being served at the revolving SkyCity restaurant at the Space Needle! If you can’t make it out anytime soon, check out this article in the Seattle Weekly for my Warm Spinach Salad and Seattle Needle Tipple cocktail recipes!

Posted by Kathy Casey on May 18th, 2012  |  Add Comment |  Posted in Restaurants, Cocktails, Foodie News, Lifestyle, Recipes, salads

Easter Leftovers? No Problem!

With the Easter holiday fast approaching, it’s time to load up on all the goodies to fill up those delightful baskets: marshmallowy Peeps® (which now comes in chocolate!), brightly colored jellybeans, the classic chocolate bunny and of course, colorful and decorated hard-boiled eggs.

IMG03009-20110420-0940
Aren’t they just egging you on?

Once all the goodies have been found (we hope!) and eaten, what do you do with all of the extra Easter bounty? Turn them into other d’lish goodies!

Have extra Peeps on hand? Well, they’re perfect to melt into my Jelly-Bean Rice Crispy Tweeps. I love to rip their heads and use them for “garnish!”

IMG03023-20110420-1045
Peep garnished Tweeps!

For the adults, grab a few of those chocolate bunnies and stir yourself up some Bunny’Licious Chocolate Mocha Fondue using a splash of your favorite liqueur or shot of espresso. Serve with an assortment of fruits for dipping or some of those leftover Peeps.

With all those extra eggs, how about an egg salad sandwiches? I like to add a little curry twist with my Springtime Curried Egg Salad Sandwiches. Then top it off with a tasty garnish of thinly sliced radish and cucumber – oh – so springy!

Grab those extra Easter goodies and cook up some springtime fun! -Kathy

Peep & Jelly-Bean Rice Crispy Tweeps
Makes 30 treats

3 Tbsp. butter
6  packages yellow Peeps®  – 30 peeps(you can use bunnies too for pink treats)
6 cups Rice Krispies® cereal
1 cup small jellybeans

Pull 30 of the peeps heads off and set aside for garnish.

In a large sauce pan heat butter over low heat melt the butter until melted. Then add peeps and stir over low heat until melted. Then stir in rice crispies and jellybeans. Stir until cereal is well coated and jellybeans are distributed.

Place mixture in a pan sprayed 8”x8” baking dish. Cover with plastic wrap and press down to compact the crispy treats. Let set for at least 15 minutes before serving. To serve cut (5×6) into 30 squares.

Recipe by Kathy Casey Food Studios®

Bunny’licious Chocolate Mocha Fondue
Makes 4 servings

6 ounces of left-over chocolate bunnies
1/4 cup hot, strong brewed coffee
1 tablespoon liquor such as: Grand Marnier, ameretto or Frangelico  liqueur (optional)

For dipping: fresh fruit for dipping cut into chunks, such as: pineapple, strawberries, raspberries, apple wedges and oranges

Other fun things for dipping are: pound cake chunks, holiday cookies, small chocolate chip cookies, other candy such as Peeps® …..

Break up or cut bunnies in small pieces (chocolate chip size)  into a  glass or ceramic bowl and pour hot coffee over them. Stir until chocolate is melted and mixture is smooth. If coffee is not hot enough to melt chocolate, then microwave  for 10 seconds. Stir in liqueur if desired.

Transfer mixture to a fondue pot or pretty bowl and serve warm with long forks and lots of goodies for dipping.

Recipe by Kathy Casey Food Studios®

Springtime Curried Egg Salad Sandwiches
Makes 4 sandwiches

6 hard-boiled eggs, peeled (see procedure)
2 Tbsp.very thinly sliced green onions
2 Tbsp.1/8-inch-diced red onion
2 Tbsp. 1/8-inch-diced celery
1/2 tsp. curry powder
1/2 cup mayonnaise (regular or light)
1/2 – 3/4 tsp. Kosher salt
Coarse ground black pepper

—————————————————

8 slices high-quality tender bread such as brioche, Macrina potato bread, or egg bread
butter lettuce leaves
16 very thin slices of peeled cucumber
4 red radishes, very, very thinly sliced

Chop hard-boiled eggs to nice 1/4-inch pieces, good for making the egg salad. In a bowl, mix chopped eggs with green onion, red onion, celery, and curry powder until evenly distributed. Mix in mayonnaise gently but thoroughly. Sprinkle with salt and pepper and mix thoroughly.

Divide and spread the egg salad evenly among 4 slices of the bread. Layer on the lettuce and cucumber and radish slices, dividing evenly, and close the sandwiches.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on March 29th, 2012  |  Add Comment |  Posted in KOMO Radio, Recent Posts, Recipes, Snacks, dessert, salads, sides
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