Bartlett, Bosc, Seckel, Anjou… we are so lucky here in the Northwest to have so many varieties of sumptuous pears right at hand – the West Coast produces around 95% of the nation’s commercially grown fresh pears! Pears are one of the few fruits that do not mature well if ripened on the tree. They are picked before they are ripe, then packed carefully, stored and shipped, usually still unripened.

Speaking of – it’s easy to ripen a pear. Place them in a paper bag and leave out at room temperature. When the pear yields to gentle pressure near the base of the stem, it is ready to eat. Refrigerate till needed, and for best flavor bring back to room temperature before eating.

October, November and December are when the widest variety of pears are available. Wanna taste them all?  Hold a pear tasting! Pair them up (no pun intended!) with some great wines, cheeses, and a loaf of French bread and make an evening of it. Pears are the perfect partner to wine and cheese.

My favorite pear preparation? I like to cut them into thick wedges and toss with a little olive oil, balsamic and seasoning then toss on a sheet pan and roast in a hot oven till tender and roasted. Great served with roast chicken or as Roasted Pear Crostini with Gorgonzola for an easy app!

Oh, and don’t forget about drinks: try infusing a bottle of your favorite vodka with slices of fresh pear – just let sit for 2 days then strain! Delicious in cocktails or the perfect holiday gift!

So pick up some pears and get creative with these wonderful, versatile fruits! – Kathy

Roasted Pear Crostini with Gorgonzola
These are extra-delicious topped with chopped toasted nuts, such as hazelnuts or walnuts. Balsamic glaze can be purchased at gourmet and well-stocked grocery stores.

Makes 24

Pears
2 firm red Bartlett or other red-skinned pears
1 Tbsp olive oil
1 Tbsp balsamic vinegar
1/4 tsp kosher salt
1 tsp minced fresh thyme

24 pieces Herbed Crostini (recipe follows)
1 cup (4 ounces) crumbled gorgonzola cheese or thinly sliced cambozola
2 Tbsps balsamic glaze

For garnishing
Tiny sprigs of fresh thyme

Preheat an oven to 450 degrees F.

To roast the pears: Quarter the pears lengthwise, then core. Cut each quarter lengthwise into 6 slices (you should have 24 slices, total). In a medium bowl, whisk together the oil, vinegar, salt, and thyme. Add the pears and toss to coat.

Spray a rimmed baking sheet with cooking spray. Lay out the pears, not touching, on the baking sheet. Roast for 12 to 15 minutes, or until golden and starting to caramelize on the edges. Pears can be cooled, covered, and refrigerated for up to 3 days before serving.

When ready to serve, lay out the crostini on a baking sheet and top each piece with about 1 heaping teaspoon of gorgonzola or a slice of Cambozola,  then a slice of pear. Bake until just warmed, about 4 minutes.

Drizzle each piece with about 1/4 teaspoon balsamic glaze, then garnish with thyme.

Herbed Crostini
Crostini are the must-have party basic. Use as a base for assorted toppers, such as creamy cheeses, tapenade, or spreads.

Makes 32 to 40 pieces

1/3 cup olive oil
1/2 tsp dried basil leaves
1/2 tsp dried thyme leaves
Pinch of cayenne pepper
1 tsp minced fresh garlic
1 long, skinny French baguette, cut into 1/4-inch diagonal slices
Kosher salt for sprinkling

Preheat an oven to 400 degrees F.

In a small bowl, mix the oil, dried herbs, cayenne, and garlic. Lightly brush the baguette slices with the herb oil or, in a large bowl, drizzle the bread with the oil and toss well. Lay out the bread in a single layer on baking sheets, sprinkle with salt, and bake for about 8 to 10 minutes, until just crispy.

Crostini can be made in advance, cooled thoroughly, and stored in airtight containers for up to 3 days. If necessary, recrisp them in a hot oven for a couple of minutes.

Recipe from Kathy Casey Sips & Apps, Chronicle Books

With the cooler weather arriving, the buzz of busy bees is a memory of summer. Our industrious friends are quieting down and preparing for winter in a very cool way! Did you know that over the winter, all the bees in a hive form a big round ball and vibrate all their wings to keep the ball around 95 degrees – the colder the weather, the tighter the cluster.  Sounds cozy!

The bees need around 50 to 60 pounds of honey to nourish them over the winter, and anything beyond that is what we harvest. Local honey is wonderful – honey harvested from hives just one block apart can taste totally different depending upon what plants the bees have been visiting. Buying local honey helps support the bee keepers and colonies in your area, which is important because the bee population is declining at rates of up to 20% per year.

And you might not know it, but our city is buzzing with urban hives. Ballard’s Bastille Restaurant features honey harvested from their hives on signature dishes, and the Fairmont Olympic Hotel’s five rooftop hives provide honey for their restaurant and cocktail menu – sounds d’lish! For a honey-licious cocktail to whip up at home, try a Rosemary Bee’s Knees. The herbaceous gin and rosemary pair perfectly with the subtle sweetness of the honey.

Corky Luster, our local bee guru, has a great tip for the home gardener on making your garden a pollinator paradise next season – think long-term! Choose a range of plants that will provide nectar and pollen throughout the growing season – crocuses, heather and even the dandelion in the spring and herbs like thyme, oregano and rosemary through the summer.

He also suggests planting a few extra veggies in your garden that you can let flower and go to seed; late bloomers like kale, onions and the brassicas are honeybee favorites and provide them nectar at the end of the season – and their flowers aren’t hard on the eyes either! Garlic, mint and onions act as natural pesticides that will keep away other bugs without harming our helpful pollinators.

So bee sure to support our local bee population – buy and cook with local honey. It just tastes better! – Kathy

Rosemary Bee’s Knees
Makes 1 drink

1 sprig rosemary
2 oz Aviation Gin
Honey Syrup (recipe follows)
Garnish: small sprig of rosemary and or honeycomb.

Bend the rosemary and drop into a cocktail shaker. Measure in the gin and the Honey Syrup. Fill shake with ice, cap and shake vigorously.Strain into a martini glass. Garnish with a fresh sprig of rosemary and a tiny piece of honey comb if desired.

Honey Syrup: Mix together 1/2 cup local honey + 1/2 cup warm water till combined and then refrigerate for up to 2 weeks.

Recipe by Kathy Casey Liquid Kitchen^™

Northwest cuisine is full of iconic flavors, and mussels are an integral part of the profile. I’m pretty equal opportunity when it comes to my love for these delicious bivalves, but I have a special soft spot for Puget Sound–grown Mediterranean mussels. This sweet plump variety is characterized by shiny black shells and easily removable beards. The mussels are super-quick to cook for an easy appetizer or dinner on the fly. Their season peaks in late summer to early fall—around the same time as tomatoes, says Jon Rowley, seafood guru to Taylor Shellfish.

Now, we know mussels are d’lish steamed in white wine, garlic and butter, but Mediterraneans in particular are extremely versatile. Showcase their big, bold flavor with a dish of Pale Ale Oven-Roasted Mussels. Toss them into a big cast-iron skillet with some local beer, garlic and rosemary, then pop the whole shebang in a very hot oven—instant one-bite apps with their own built-in spoons! Don’t forget some bread to soak up that tasty broth!

“Meds” are at their best right now. If you happen to be in Seattle, pick up some of these yummy Northwest favorites at Taylor Shellfish’s new store on Capitol Hill. Or plan a day trip and head out to beautiful Chuckanut Drive to their farm where they have a store on site and learn all there is to know about raising/harvesting mussels and other local treats straight from the Pacific.

Cook up some of these delicious mussels before their season is over! – Kathy

Pale Ale Oven-Roasted Mussels

Makes 4 servings as a shared appetizer, or 2 as a light entrée

2 pounds Mediterranean mussels, rinsed and debearded
1 Tbsp minced fresh garlic
1/8 to 1/4 tsp red pepper flakes, or to taste
2 ripe plum tomatoes, chopped (about 1 cup)
1 tsp minced fresh rosemary
1/2 lemon, cut into 4 pieces
1/3 cup NW beer, such as a pale ale
2 Tbsp butter, cut into small chunks, or olive oil
1 large rosemary sprig (optional)

Preheat an oven to 500°F. Toss the mussels, garlic, pepper flakes, tomatoes, and minced rosemary in a large bowl. Transfer to a large cast-iron or other heavy skillet with an ovenproof handle. Squeeze the lemon pieces over the mussels, then drop the pieces into the pan. Pour the beer over the mussels and scatter with the butter. Place the rosemary sprig in the center.

Roast for 10 to 15 minutes, or until the mussels are all open. Remove from the oven, and stir gently with a large spoon. Discard any mussels that do not open. Serve in the skillet, set on a hot pad or trivet—being sure to wrap the skillet handle with a cloth napkin or pot holder.

Recipe adapted from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco

Creative cocktails can come from all methods of inspiration. I made this particular cocktail for my dear friends who had their wedding in Tuscany. Rosemary and citrus play well together in both taste and aroma.

This week on Kathy Casey’s Liquid Kitchen™ I make a Tuscan Rosemary Lemon Drop! Fresh rosemary pairs well with Moon Mountain Vodka and housemade limoncello as well as other ingredients. Before serving, rim your cocktail glass with rosemary sugar, made by drying fresh rosemary and sugar together then combining together in a food processor or great blender.

Cheers! -Kathy

Let’s face it. The tail end of summertime is upon us and the last thing you want to worry about is spending a lot of time inside cooking dinner. Firing up the grill is a great way to get outdoors; enjoy these last few days sunshine.

A great steak salad is the perfect, quick and easy weeknight meal; a delicious Washington Flat Iron Steak with hot off the grill, sweet onions and rich blue cheese atop a bed of crisp salad greens gets a tasty meal to the table in no time flat. Pair this up with a great glass of Washington wine, like Goose Ridge Winery’s StoneCap Merlot, to jazz dinner up.

And don’t turn off the grill just because dinner is done – desserts are that much sweeter when you add a little heat! Pineapples, pears… lots of fruit can benefit from a nice set of grill marks! Local, last of the season peaches lightly grilled, make a warm, decadent topping for angel food cake with a dollop of fresh whipped cream sweetened with a touch of local honey.

Bananas are especially d’lish prepared this way – skewer and grill until they’re nice and caramely, then serve over a couple of scoops of toasted coconut ice cream (dulce de leche is great too!) and drizzle with salted caramel for the perfect sweet treat!

So if you’re looking for something still-summery to serve up, keep the grill hot for just a few more days and grill up some back yard fun … accompanied by a glass of StoneCap wine! Cheers! – Kathy

To purchase StoneCap wines, visit StoneCap Wines or a well-stocked grocery store.

Grilled Washington Flat Iron Steak Salad with Sweet Onions & Blue Cheese
Makes 4 – 6 servings

1 1/2 lb flat iron steak
2 large sweet onions, sliced 1″ thick
olive oil
salt & pepper

6 cups mixed greens
3 cups (about 1 small head) cut romaine lettuce
1 cup assorted cherry or grape tomatoes, halved
3/4 cup crumbled blue cheese

Balsamic Herb Vinaigrette
1 1/2 tsp Dijon mustard
1 1/2 tsp finely minced garlic
1/2 tsp sugar
1/2 tsp salt
4 Tbsp balsamic vinegar
1/2 cup extra-virgin olive oil
1 Tbsp chopped fresh basil
1 1/2 tsp minced fresh thyme

Make the vinaigrette first: In a small bowl mix together the mustard, garlic, sugar, salt and vinegar. Gradually whisk in the olive oil, then stir in the herbs. Refrigerate until needed.

To grill the meat: Preheat a grill to high.

Drizzle the steak and onions with a little olive oil and season with salt and pepper. Grill the steak to desired doneness. Remove to a plate to rest. Meanwhile, grill the onions till tender and nicely grill marked.

To make and serve the salad: In a large bowl, toss the greens with 1/2 cup of the vinaigrette and place on a platter or divide between individual plates. Scatter with the tomatoes and grilled onions. Slice the steak thinly on a bias against the grain of the meat. Lay the steak slices over the salad, drizzle with the remaining dressing and scatter with blue cheese.

Recipe ©2011 by Kathy Casey Food Studios^®

Grilled Banana Sundaes with Toasted Coconut Ice Cream and Salted Caramel Sauce

Makes 4 servings

4 bamboo chopsticks or 10-inch bamboo skewers
2 large ripe but firm bananas
vegetable oil, as needed
1 pint coconut ice cream
1/2 cup high quality purchased caramel sauce mixed with a big pinch of sea salt
sweetened whipped cream (optional)
sundae goodies and garnishes: chopped fresh pineapple, chopped toffee, edible flowers or toasted coconut

Soak chopsticks or skewers in water for 10 to 15 minutes. Peel bananas and cut each crosswise into 2 pieces. Carefully thread each piece lengthwise onto a skewer. Lightly brush bananas with vegetable oil on each side.

On a preheated, medium-high to high grill, cook bananas for about 10 – 12 minutes total, turning with a spatula every 4 minutes or so, to get caramelized grill marks on them. Bananas should be nice and soft when cooked.

Serve atop scoops of ice cream in large bowls. Let guests finish topping their sundaes with sauce, whipped cream, fruit, toffee and garnishes.

Recipe ©2011 by Kathy Casey Food Studios^®

September is here, which means it’s back to school and the question is “what’s for lunch”? For your kids, that is! This school year, hold the bologna and PB & J and put a fun twist on the old favorites in their lunchbox.

To make lunchtime unique for them and easy for you, why not pick up some prepared veggie sushi rolls at the grocery store? Mix a little (not too spicy) sweet chili sauce with some soy for dipping and you have a faboo meal that your kids will love! Pack them some cute plastic chopsticks (or those disposable wooden ones from take-out that we all have in our kitchen drawer!) to make it even more fun.

Next, let’s talk sandwiches – lettuce and tomatoes can get soggy, soggy, soggy! Instead, try some crisp cucumbers, flavorful roasted peppers or even some fresh arugula for tucking in. You can turn ordinary sandwiches into wraps for a fantastic portable lunch and a great way to incorporate leftovers such as roasted chicken.

You can get creative with spreads too; pesto, hummus, almond butter, light mayo mixed with fresh herbs… even artichoke parmesan dip makes a good smear! Just be mindful of your school’s allergy regulations as you send your kids off with their lunch bags.

For a healthy snack alternative, pack up some fresh snow or snap peas – they are super-crunchy, healthy and lots of fun to munch on. If you like sending fruit along, try Cuties Kebabs with Honey Mint Yogurt Dip for a sweet treat. Juicy strawberries, tangy-sweet clemetine segments and fresh mint make a delicious combo and the honey yogurt dip is the perfect accompaniment!

So whatever you pack up for lunch this school year, make it d’lish! -Kathy

Cuties Kebabs with Honey Mint Yogurt Dip
Makes 8 kebabs

4 Cuties clementines
2 large strawberries, quartered, or 8 raspberries
8 fresh mint leaves
8 (6-inch) fun picks or skewers, such as bamboo

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Honey Mint Yogurt Dip (recipe follows)

Peel Cuties then cut in half crosswise. Cut each half into 4 chunks. Thread onto a skewer in order: 2 chunks of Cuties, 1 piece of strawberry, 1 mint leaf and then finish with 2 additional chunks of Cuties. Repeat with remaining skewers. Serve with the dip of your choice.

Honey Mint Yogurt Dip

Makes 1/3 cup

1/3 cup plain yogurt
1 Tbsp honey
1 tsp finely chopped fresh mint
3/4 tsp finely minced Cuties zest

Mix all ingredients together and refrigerate until needed.

Recipes by Kathy Casey