The holiday season always means family get-togethers and dinner potluck assignments. You know, Aunt Mary brings the candied yams, Cousin Peter brings the green beans… Uncle Jim makes the ham… And then there are the mashed potatoes. This year it’s time mashed potatoes got a little flavor lift.

There are lots of ways to get creative and mix up the mash. Instead of traditional butter and sour cream (or milk), stir in a dollop of Greek yogurt to give it a tangy and healthy kick. Or how about adding a little wasabi and edamame beans to your mashed potatoes? Now you’ve suddenly got an Asian-inspired, bold side dish. Caramelize some onions then fold in with some blue cheese – yum!

Washington Russets make the fluffiest of fluffy mashers but I love them made with Yukon golds—there’s definitely a sexy, richness to them.

The biggest tip of all: Be sure to always whip or mash your spuds when they are piping hot to avoid the dreaded gluey potato syndrome!

What are some of your favorite ways to make mashed potatoes? I would love to hear. –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 your 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)
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2 1/2 pounds russet potatoes, peeled and cut in half (about 3 very large potatoes)
pinch of salt
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1/2 cup milk or half-and-half
6 tablespoons butter
1 tablespoon soy sauce
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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.

Recipe by Kathy Casey Food Studios®

“French Onion” Mashed Yukon Golds
Makes 4 – 6 servings

2 pounds Yukon Gold potatoes, whole or cut in half, depending on size (about 6 medium potatoes)
pinch of salt
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2 tablespoons butter
2 cups chopped onion
1/4 cup dry sherry
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1/2 cup milk or half & half
1/4 teaspoon white pepper
4 tablespoons butter
3/4 teaspoon salt (more or less to taste)
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3/4 cup shredded Gruyère cheese
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, in a large non-stick skillet, heat the 2 tablespoons butter over medium heat. Add onions and sauté for about 10 – 15 minutes until caramelized to a golden brown. Add sherry and sauté 1/2 – 1 minute more until liquid has evaporated. Remove from heat.

While potatoes are cooking, combine in a small pan over low heat the milk, pepper, 4 tablespoons butter and the salt. Heat till the butter is melted and the milk is warm. Do not boil. Keep warm.

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.

Fold in the onions and shredded cheese. Mound potatoes in a large warm bowl. Sprinkle with minced chives or parsley in desired.

Recipe by Kathy Casey Food Studios®

I love winter squash! I love its texture, sweetness, and most of all its versatility. It’s great in soups, stuffed in ravioli or made into a tart! You don’t just have to roast it in the oven with brown sugar – although how d’lish does that sound?

And it’s not just all about the beloved butternut or Danish squash, either. There are tons of different varieties of squash to choose from: gold nugget, turbans, Hubbards and sweet dumplings… and each one varies in colors, flavors, and textures.

These are beautiful squash that was at the Farmers Market on Magnolia

Take for example spaghetti squash.  Its name comes from their near spaghetti-like flesh! Just cut it in half place cut side on a baking dish with a little water and bake till tender. Once cooked, fork out its spaghetti-like flesh then serve it up with a delicious red sauce. Presto! You’ve got a tasty gluten-free veggie dinnertime hit!

Jack Be Little squash, the tiniest member of the squash line up, are excellent roasted whole (seeds scooped out first) then rubbed with olive oil and seasonings and baked till tender. With these little guys you can even eat the tender skin. I like to roast them and then serve filled with other fall veggies such as sautéed brussel sprouts with bacon and a little maple syrup. Yum!

One of my favorite squash creations for fall entertaining is Spiced Butternut Squash Hummus. Now that’s a fun new idea. Serve with pita chips, crostini or fresh veggies for dipping. It is also a great spread for a turkey sandwich!

I’ll leave you with one more tip. If you happen upon a giant squash and have no idea how to get into it, place it in a garbage bag and then sling it the ground as hard as you can–voila your squash is cracked open now!  -Kathy

Spiced Butternut Squash Hummus
Makes about 3 1/2 – 4 cups

1 small butternut squash, about 2 1/2 pounds
3/4 cup drained cooked or canned garbanzo beans
3 tablespoons extra-virgin olive oil
2 teaspoons minced fresh garlic
3 tablespoons fresh lemon juice
1/4 cup tahini (sesame paste)
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper
2 tablespoons chopped cilantro (optional)
Garnishes: olive oil for drizzling, chopped parsley or cilantro, and pomegranate seeds

Preheat an oven to 325 degrees F.

Cut squash in half and remove seeds. Cut squash into 8 wedges. Brush with olive oil and roast on a pan-sprayed baking sheet, uncovered, for 1 1/2 hours or until very tender. The squash should brown a little. Let cool. Scrape out the cooked squash meat with a large metal spoon; discard the skins. You should have about 3 cups cooked squash meat. (You can prepare up to this point 2 days in advance and keep refrigerated.)

In a food processor, process the garbanzo beans until coarsely chopped (about 1 minute). Then add the roasted squash and remaining ingredients, and process until smooth.

Serve drizzled with olive oil, sprinkled with parsley and garnished with fresh pomegranate seeds if desired.

Recipe by Kathy Casey Food Studios®

This week on Kathy Casey’s Liquid Kitchen, I make a Maple Bourbon Old Fashioned! Using the basic Old Fashioned cocktail recipe as a template, it’s very fun and easy to play around with new cocktail ideas. My Maple Bourbon Old Fashioned uses REAL maple syrup pairing wonderfully well with a robust bourbon, in addition to the different kinds of bitters used for this cocktail.

Cheers! -Kathy

Ahh, whiskey – its cozy warmth is the perfect thing to sip on during the cooler months of fall and winter. It’s also the perfect base to build all sorts of cocktails especially that Golden Aged classic, the Old Fashioned!

Did you know that the Old Fashioned is the closest relative to the first original cocktail? The first cocktail consisted mainly of spirit, bitters and sweetener (and water in the form of ice) and there are a great many variations you can riff on.

The latest season of my cocktail show Kathy Casey’s Liquid Kitchen is full of Old Fashioned variations to try.

My ROOT Bourbon Old Fashioned with Carbonated Cherries!

My Evander Old Fashioned uses two of my favorite spirits – rye whiskey and gin! Stirred with Cointreau, housemade Spiced Angostura syrup and a dash of peach bitters, this spin on the classic turns it on its head.

For a real flavor of fall my Maple Bourbon Old Fashioned combines the sweetness of real maple syrup with bourbon as well as a dash of both Orange and Creole bitters for an overall smooth, sipping experience.

So grab that bottle of whiskey, pull out your mixing glass and stir yourself an Old Fashioned cocktail today! –Kathy

Evander Old Fashioned
The Spiced Angostura Syrup is also delicious stirred or shaken into other classic cocktails such as a Collins, or a Manhattan. For a demo on how to make this drink and how to make the Spiced Angostura Syrup, check out www.LiquidKitchen.tv.

Makes 1 drink

3/4 ounce Martin Miller’s Gin
1 ounce Bulleit Rye
1/4 ounce Cointreau
1/4 ounce Spiced Angostura Syrup (recipe follows)
Dash Fee Brother Peach Bitters
Garnish: lemon peel disk

Measure the gin, rye, Cointreau, syrup, and peach bitters into a mixing glass. Fill glass three-quarters with ice. Stir with a barspoon. Strain into an old fashioned glass filled with fresh ice or a Glace Luxury Ice Sphere.  Spritz lemon disk over drink then tuck in the drink.

Spiced Angostura Syrup
Makes 1 cup

1/2 cup water
3/4 cup honey
5 cloves, crushed
1 –inch piece of cinnamon stick, crushed
1/8 tsp. ground nutmeg
1 Tbsp. Angoursta Bitters

Bring water, honey, spices and bitters to a boil in a small pan. Immediately remove from the heat and let spices infuse for 1 hour. Strain syrup through a fine mesh strainer. Then stir in the lemon juice. Store refrigerated for up to 2 weeks.

Recipe by Kathy Casey Liquid Kitchen™

Maple Bourbon Old Fashioned
Real maple syrup is so tasty in this cocktail – it adds not only a touch of sweetness but also a depth of flavor. Be sure to use a high quality maple syrup and keep your maple syrup refrigerated when not using. For a demo on how to make this drink, check out www.LiquidKitchen.tv.

Makes 1 cocktail

2 ounces bourbon
1/2 ounces REAL maple syrup (store in a squirt bottle or small decorative bottle with a fine pouring tip)
1 dash Bitter Truth Orange Bitters
1 dash Bitter Truth Creole Bitters
Garnish: orange disk

Measure bourbon, maple syrup and bitters into a mixing glass. Fill 3/4 with ice and stir swiftly for 20 seconds. Strain over fresh ice into an Old Fashioned glass. Squeeze orange disk over top of drink and drop in.

Recipe by Kathy Casey Liquid Kitchen™

This week on Kathy Casey’s Liquid Kitchen, I stir up a Martini with Orange Bitters paired with Bitter Orange Fennel-Roasted Walnuts! This classic gin martini gets the much welcome addition of orange bitters. And every d’lish cocktail deserves an equally tasty nibble. Serve this cocktail alongside these spiced walnuts for some easy holiday entertaining!

Enjoy! -Kathy

This week on Kathy Casey’s Liquid Kitchen, I make my Solera Sherry Punch! With the winter holidays fast approaching, make your guests this easy to pre-batch, crowd-pleasing cocktail. My punch cocktail highlights the sherry’s earthy elements while the bitters, fresh citrus juices and rum complement the sherry’s rich, intense warming character. I love to top this drink off with edible 24k gold flakes to give it some bling-bling!

Enjoy! -Kathy

Why do I wish for rain every fall? Because as soon as it begins, our Northwest grounds moisten and the magic begins. Local wild mushrooms start to pop up! Chanterelles, the fragrant matsutake, cauliflower mushroom (its genus name is Sparassis but it does look like a big cauliflower), angel wings, hedgehog, oyster … the Pacific Northwest has a bounty of edibles yours for the finding. Wild mushroom foraging is one of my favorite activities during the fall season.

Tasty matsutake mushrooms – nom nom nom!

I have been a huge foraging enthusiast for years. It’s how I met fellow mycophagist (mushroom eater/lover) Patrice Benson, who let me tag along through the years to her secret mushroom-picking spots. Of course, I never know exactly where we are going because, like any good mushroom hunter, Patrice would never tell me exactly where we were.  Lucky for her, I’m so directionally challenged that I wouldn’t be able to find my way back if I tried!

For over 20 years, Patrice shared her amazing mushroom knowledge with local enthusiasts and chefs, teaching everyone the ins and outs of seeking wild mushrooms. Patrice passed on recently but I know she will be with us in spirit this year as we seek out the first of the season’s mushrooms.

Dear friend Patrice Benson with a bounty of mushrooms! Look at all those Chanterelles!
Thank you, Patrice, for sharing your wonderful knowledge with me and so many others.

If you’re curious about foraging but have never been before, I highly recommend checking out the Puget Sound Mycological Society.  They have scores of info for wild mushroom lovers of all backgrounds. From budding beginners to seasoned professionals, the PSMS has all sorts of activities and programs to keep you hunting!

Speaking of activities, this weekend is the annual Puget Sound Wild Mushroom Show held at the Mountaineers Club (located in Seattle’s Magnusson Park), where there will be hundreds of species exhibited. The PSMS has put on a wild mushroom festival every year since 1964. Their two-day fair is one of the largest in North America.

There’ll be guest speakers, program/membership info, an art contest and of course cooking demos! I’ll be cooking up some wild mushroom fun on Sunday (Oct.14) from 2-4 pm — and sharing my “When I Found the Mother Load” story. General Admission is $10 and fun for all ages!

Don’t fret if you can’t make out to the show! There is another great opportunity for wild mushroom foragers – the 27th Annual Breitenbush Mushroom Gathering! Held at the Breitenbush Hot Springs on October 18^th – 21^st, attendees will focus on the diversity of the wild mushrooms in the Pacific Northwest and the many functions that mushrooms have for both humans and the natural world.

Whether it’s in the woods or from your favorite farmers market, use up this season’s chanterelles in my Savory Chanterelle Bread Pudding one of my favorite wild mushroom recipes.

If you do get a chance to go mushroom hunting, pack up some extra ingredients (as well as rustic breads and a bottle of wine!), a cast iron skillet, a few other staple ingredients and a portable burner – then try making my Wild Mushroom Ragout after pulling in your day’s bounty of mushrooms. So yummy slathered over thick slices of rustic bread and a glass of vino after an exhilarating day roaming the woods for the big find.

So to all you mycophagists out there, here’s to a fun and fruitful season of wild mushroom foraging! -Kathy

Savory Chanterelle Bread Pudding
It is important to use a rustic-style bread for this recipe—not airy bread.

(Photo from Kathy Casey’s Northwest Table, Chronicle Books)

Makes 6 to 8 servings

1 Tbsp olive oil or butter
2 cups cleaned and sliced chanterelles (about 10 ounces)
1/2 cup diced onion
1/3 cup diced celery
1 Tbsp minced fresh garlic
4 cups 1-inch-cubed firm, rustic French- or Italian-style bread
1 1/2 Tbsps minced fresh sage
1 Tbsp minced fresh thyme or lemon thyme
1 1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups half-and-half
1 1/2 cups milk
2 eggs
2 egg yolks

Preheat an oven to 325°F. Heat the oil in a large sauté pan or skillet over medium-high heat. Sauté the chanterelles and onion for 3 to 4 minutes, or until three-quarters done. Add the celery and sauté for about 1 1/2 to 2 minutes more. Add the garlic and sauté for 30 seconds more, taking care not to burn the garlic. Remove from the heat.

Combine the bread cubes, herbs, salt, and pepper in a large bowl. Mix in the cooked mushroom mixture and set aside.

Butter a 6-cup glass or ceramic baking dish or spray with vegetable-oil cooking spray.

Whisk the half-and-half, milk, eggs, and egg yolks in a medium bowl. Pour the egg mixture into the bread mixture and mix gently and thoroughly. Transfer the mixture to the baking dish and level out the surface, lightly pressing the bread down into the dish.

Bake for 50 to 60 minutes, or until the custard is just set in the center. Do not overbake or the custard will scramble.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books

My Wild Mushroom Ragout – that’s a 12-inch cast iron skillet…making that Boletus huge!
This is from my first book Pacific Northwest the Beautiful in 1993. Patrice picked these mushrooms for the photo shoot!

Wild Mushroom Ragout
From my first cook book – this recipe is still one of my favorites to enjoy after a long day of foraging. For a very rich flavor soak a few dried wild mushrooms such as Morels or Boletous (Cepes) in the brandy or sherry, then add to simmering ragout. Serve ragout in a big cast iron skillet and spread it on toasted rustic bread, or serve it over grilled fish or roasted chicken or pork.

For making out on your foraging trip take some butter or olive oil, some fresh herbs, onion, garlic, a half pint of heavy cream and a little jar of sherry brandy and white wine mixed together, a lemon and some seasoning — delete the stock. Pack a portable burner, cast iron skillet, a spoon, small cutting board, knife and a loaf of rustic bread. And wish for lot’s of mushrooms.

Makes about 6 servings

4 Tbsps butter
1 cup thinly sliced white onion
2 pounds mushrooms, quartered or sliced (a mixture of local fresh wild mushrooms, if available)
1 Tbsp fresh garlic, minced
2 tsp fresh thyme
1 1/2 tsp minced fresh rosemary or fresh mixed herbs such as thyme, chives and basil
1/4 cup chicken, or mushroom stock, (more or less as needed)
3 Tbsps sherry
2 Tbsps brandy (optional)
1 cup heavy cream
2-3 tsp lemon juice
1/2 tsp salt
1/8 tsp fresh ground black pepper
2 Tbsps chopped fresh parsley (optional)

In a large heavy bottomed skillet or small brazing pan. Melt butter over moderately high heat, add onions, mushrooms and garlic. Cook mixture, stirring often till mushrooms and onions are softened about 3-4 minutes. Add herbs, stock, sherry and brandy. Reduce till only a little liquid remains about 5 minutes or more depending upon if your mushrooms have a lot of moisture in them.

Add whipping cream and cook till mixture is a nice lightly thickened about 3-5 minutes. Add lemon juice. Cook for a couple more minutes. Season and stir in parsley.

Recipe © Kathy Casey Food Studios

Seattle loves its decadent desserts, treats, and bites. There’s no mistaking that!

For those that love a hot, gooey, cake, there’s a new place in the Ballard ‘hood to indulge that sweet tooth.  Autumn Martin’s Hot Cakes: Molten Chocolate Cakery is the sweet spot!

Autumn has been selling her molten cakes at the Ballard Market where they gained a huge cult-like following. When demand got super-high, she decided it was time to open up a brick and mortar operation of her own.

Hot Cakes is every dessert lover’s dream, described as “part soda fountain, part dessert café, and part bakery.”

Aside from her molten cakes, Autumn serves up delectable cookies like Bacon and Oatmeal to Smoked Chocolate Chip. Then there are her sweet and savory pocket pies – my favorite is the Cherry Fig Fennel – yum! Need something to wash them down? No worries – you can sip on one of their boozy milkshakes – cool combos include extra dark caramel, espresso and rye whiskey as well as smoked chocolate and scotch.

You can also try making your own gooey cake at home. My Oozy Chocolate Grand Marnier Cakes combines bittersweet chocolate chunks with Grand Marnier liqueur for a truly decadent and oozy cake. A truly decadent dish to finish off a great dinner.

So next time you’re in Ballard, check out Hot Cakes for a sweet bite! -Kathy

Photo from Dishing with Kathy Casey

Oozy Chocolate Grand Marnier Cakes with Glazed Blood Oranges
You can make the cake batter up to two days in advance and portion into custard cups or a baking dish. Cover with plastic and refrigerate until ready to bake.

Makes 6 servings

Glazed Blood Oranges (recipe follows)
6 ounces bittersweet chocolate, chopped into small chunks
10 tablespoons (1 stick plus 2 tablespoons) butter
5 large eggs
1/2 cup sugar
1/2 teaspoon vanilla extract
1 tablespoon flour
1/4 cup Grand Marnier

Make the Glazed Blood Oranges up to 1 day in advance and chill.

Preheat an oven to 400°F. Spray 6 small glass custard dishes or ramekins very lightly with nonstick vegetable spray and set aside.

To make the cakes: In a double boiler or medium bowl set over a pan of simmering water, combine the chocolate and butter. Heat over medium heat, stirring often, until the butter and chocolate are just barely melted. Remove from the heat and stir until completely melted.

In another bowl, beat together the eggs, sugar, vanilla, flour, and Grand Marnier. Fold in the melted chocolate mixture. Refrigerate batter for 2 hours or up to overnight.

To serve: Divide the batter evenly among the custard dishes. Place the dishes on a baking sheet and bake for about 18 minutes, or until the cakes are set but the centers are still very, very soft. Let cool for 3 to 4 minutes and serve immediately. Run a knife blade around the rims of each of the custard cups, turn the cakes out onto individual plates top side up, and spoon Glazed Blood Oranges over and around the cakes.

Glazed Blood Oranges
3 very large or 4 small blood oranges, or substitute regular oranges
2 tablespoons Grand Marnier or other orange-flavored liqueur, optional
2 tablespoons fresh lemon juice
2 tablespoons water
1/3 cup sugar

Cut a thin slice off the ends of each orange. Holding an orange with a cut end resting on a cutting board, cut the rind off the orange all the way around, using downward cutting motions. Repeat with remaining oranges. After you have cut away all the rind and white pith from the oranges, slice them in 1/4-inch slices and flick out any seeds. Place the orange slices in a large, shallow glass or stainless bowl or baking dish. Sprinkle with the Grand Marnier.

In a small saucepan, combine the lemon juice, water, and sugar. Bring to a boil over high heat and boil 1 minute. Let cool, then pour the lemon syrup over the sliced oranges. Cover the oranges with plastic wrap and let them marinate, refrigerated, for at least 30 minutes or up to 1 day.

Recipe by Kathy Casey Food Studios®