With summer just a few sunny days away, it’s time to start incorporating summer fruits and nature’s bounty from the farmers markets into our seasonal dishes and drinks.

One of the first signs of summer is sweet, juicy strawberries appearing at the market! They can make anything taste sweet and refreshing, not to mention they can add some great color to any bland dish or drink! Pile them high on shortcake or dip on chocolate for dessert, throw them in a salad with balsamic for dinner or put them to your cocktail to spruse it up a bit!

I have included two of my favorite recipes for summer. First up is the Strawberry Shag Cocktail from my new book Sips & Apps. The Strawberry Shag teams lightly-sugared fresh strawberries with a tasty partner – fresh basil! Shaken with vodka and fresh lemon juice this refreshing cooler is perfect to start any patio party!

Next up is Strawberry & Spinach Salad with Sweet Onions and Poppy Seed–Ginger Vinaigrette which is one of my favorite salad dressing recipes. If you are tight on time you can make the dressing up to 1 week in advance! Serve this d’lish salad as a starter or top it with sliced grilled chicken breast, paired with some hearty, rustic bread for a main meal.

I hope you enjoy my “first of summer” strawberry recipes and be sure to always remember to “Cook up Some Fun™” in the kitchen!

Strawberry Shag
Fresh basil lends a fun flavor note to the classic combination of strawberries and lemonade. Soda water introduces a lively sparkle.

Makes 1 drink

1 to 2 large sprigs fresh basil
1/4 cup Sugared Strawberries with juice (recipe follows)
1 1/2 ounces vodka
1 ounce fresh lemon juice
3 to 4 ounces chilled soda water

For garnishing: fresh strawberry, small basil leaf

In a cocktail shaker, press the basil and strawberries together with a muddler to release the basil’s flavor. Fill the shaker with ice. Measure in the vodka and lemon juice. Cap and shake vigorously. Pour into a large glass, top with soda water, and stir. Garnish with a strawberry and basil leaf.

Sugared Strawberries
Makes enough for about 6 drinks

1 pint fresh strawberries, stemmed and thinly sliced
1 1/2 cups powdered sugar

Mix the ingredients and let sit for 15 minutes before using.

Recipe from Sips & Apps, Chronicle Books, San Francisco. Copyright © 2009 by Kathy Casey

Strawberry & Spinach Salad
with Sweet Onions and Poppy Seed–Ginger Vinaigrette

Makes 6 to 8 servings

Vinaigrette
1/4 cup white wine vinegar
1 tablespoon minced peeled fresh ginger
2 tablespoons Dijon mustard
3 tablespoons honey
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup light olive oil or other salad oil
2 teaspoons poppy seed

Salad
3 cups fresh strawberries, stemmed and quartered
2 bunches spinach, stemmed, washed well, and spun dry
    (or 8 to 10 cups of baby spinach leaves)
1/2 cup thinly sliced sweet white onion, such as a Walla Walla Sweet or Vidalia
1/2 cup sliced almonds, toasted

To make the vinaigrette, whisk the vinegar, ginger, mustard, honey, sugar, salt, and pepper in a medium bowl. Gradually whisk in the oil, emulsifying the vinaigrette. Stir in the poppy seed. Refrigerate for up to one week.

To make the salad, toss the berries, spinach, and onion with the vinaigrette. Sprinkle with almonds.
Recipe adapted from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey.

by Guest Blogger Chef Cameo McRoberts

 ‘Tis the season to reinvent the potato salad. A picnic staple that heats the debate over ‘classic’ versus ‘contemporary’ as much as blue jeans and the little black dress.  Potato salad could be coined the “carbo-loaded fashionista” of the summer BBQ runway.  Each season it is reinvented, time and again. The Donna Reed, red checker style with yellow mustard and egg –  the Heidi Klum, German potato spiked with vinegar and  pork fat –or the Selma Hyak, loaded with  chilies and Latin flair.

Foundations may vary as much accessories, be it red bliss, Yukon, russet, sweet, purple, baked, boiled or steamed. Properly cooked potatoes make all the difference: creamy throughout but not overcooked. Keep it cool at parties! Keep in mind that the starches in potatoes can be as harmful as the mayo when heated by the sun. 

Trends come and go but the important thing to remember is construction and style is the true test of a well-dressed salad.  Let your salad drink up the dressing and season it well. 

For fear of dragging out the fashonista analogy any longer, remember to play to your audience and the occasion: for family picnics stick with a classic but do it with charm and finesse, for a BBQ with friends try out the newest potato on the block by zesting up your pots with curry and fresh herbs.  But don’t over do it! Like Coco Channel says, the secret to accessorizing is to take one thing off before you leave the house. Here’s to a summer full of good cheer, good taste, lots of sunscreen and not ending up on the ‘worst dressed’ list.

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Thanks Cameo for a fun blog on a summer classic. I love old school “mom-style” super mayo laden potato salad – but to the waistline, it’s not so friendly! So for a tasty potato salad that will keep you looking at your fashionable best here is one of my favorite potato salad recipes – a great mayo’less salad to take or serve at any outdoor get together. – Kathy

Summer Garden Potato Salad with Feta Vinaigrette

You’ll want to dress your potatoes while still warm to soak up all the dressing! This is a great salad to serve as a side-kick to grilled chicken, steak or fish.

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 Kosher salt

1/4 teaspoon coarse ground black pepper

1/2 cup halved pitted calamata olives

1 cucumber, peeled, seeded and diced

1/2 cup chopped roasted red peppers (or sub fresh peppers)

1 small green pepper, diced

1/2 cup finely diced red or sweet white 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.

Copyright © 2009 Kathy Casey Food Studios

Pacific halibut is found primarily along the North American West coast and is commercially fished mainly off Alaska and British Columbia. In 1923, with reserves suffering from being overfished, the United States and Canada signed a convention on halibut, leading to the creation of the International Pacific Halibut Commission, which today regulates Pacific halibut fishing. Members meet annually to review research, check on the progress of the commercial fishery, and make regulations for the next year’s season. This management allows for a maximum of sustained halibut harvesting.

Fished for in Alaska and British Columbia, halibut are the largest of all flatfish. The biggest ever recorded for the northern Pacific was a 495-pound fish caught near Petersburg, . Alaska

Halibut is valued for its sweet, mild flavor, firm meat, and snow-white color; it is the second favorite fish in the Northwest, surpassed only by salmon. Market forms of the fish include steaks, fillets, and fletches (split body-length fillets), plus the extra-tasty cheeks so applauded by their culinary fans.

I have included a very simple recipe for Grilled Halibut with Lemon Herb Splash that really lets the delicate fish shine though. I like to serve it with a simple bread salad studded with fresh summer tomatoes and cucumbers.

In the Seattle metropolitan are you can find fresh halibut at:

Seattle Fish Company

Seattle Fish Company stores are located in Freemont and West Seattle. Independantly owned, Seattle Fish Company features NW fish as well as warm water ‘exotics.’ They purchase daily and troll-caught halibut will be available through the end of the season (November 15^th)

112 N 36th Street

(between N 1st Ave & N Palatine Ave)

Seattle, Wa  98103

4435 California Ave  

Seattle Wa, 98116

www.seattlefishcompany.com

Metropolitan Markets

If want your fish skinned they can accommodate that – just ask the fish monger. And for shopping assistance look for the folks in “Red Coats” on Fridays and Saturdays at the Admiral and Proctor Stores.

Store locations:

Queen Ann Uptown – “bottom of hill”

Sand point

Admiral (West Seattle)

Dash point (Federal way)

Proctor (North Tacoma)

Recipes are available for halibut at the fish case and on line at www.metropolitan-market.com

Grilled Halibut with Lemon Herb Splash

Makes 1/2 cups Splash, enough to top 4 – 6 pieces of fish.

Lemon Herb Splash

6 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

2 teaspoons minced fresh lemon zest

1 1/2 teaspoons finely minced fresh rosemary

1 1/2 teaspoons minced fresh basil

1 tablespoon minced fresh parsley

1/8 teaspoon crushed red pepper flakes

1/2 teaspoon minced fresh garlic

1/4 teaspoon salt

—————————-

4 fresh halibut steaks or fillets, approx. 6 oz. each

oil as needed

salt & pepper as desired or Dish D’Lish French Seasoning Salt

To make the splash: Mix all ingredients together well. Add other fresh herbs if you like such as chives, thyme, lemon verbena or tarragon too!

To finish the recipe: Heat grill till hot. Lightly rub fish on each side with a little oil and season with salt and pepper or Dish D’Lish French Seasoning as desired.

Grill fish for approximately 2-3 minutes per side, cooking more or less, depending on the thickness of the fish. Fish should be nicely grill-marked, cooked through but still juicy.

Place halibut on plate and splash each piece of fish with 1 tablespoon or more of the Lemon Herb Splash as desired. Pass remaining splash on the side.

Chef’s Notes: Soak a few wood chips in water and throw on coals just before placing fish on grill to add a nice, light smoke flavor.

Copyright ©2009 by Kathy Casey

It is finally here! My new book, Sips & Apps hit stores this week and I could not be more excited! I’ve always had a passion for cocktails and have been applying my culinary knowledge to the bar for years. Sips & Apps has been such a fun book to create from start to finish because it combines two of my deepest passions.

With more than 100 recipes (69 cocktail and 35 appetizer, plus an array of variations, sours, and purees), as well as more than 60 color photographs to guide and inspire, I created this book for all skill levels. For your next dinner party wow your guests with a Tuscan Rosemary Lemon Drop (recipe below) or a Cucumber Elderflower Fizz. Throw a vintage cocktail party and revisit the classics with a Peach 75 or a Dubious Manhattan. Serve an icy pitcher of Berrylicious Sangria at your next poolside barbecue. Tantalizing finger foods such as Croque Monsieur Puffs and Fennel-Roasted Walnuts, expertly paired with just the right cocktail, will make yours the happiest happy hour.

I’ve included a bar-basics section, insider tips and techniques, recipes for infused syrups, original garnishes, and fresh fruit purees, as well as some nifty extras (like a double ribbon marker labeled “sips” and “apps”) to create a great guide for both home cocktail “chefs” and bar professionals alike. I hope you enjoy my new book, Sips & Apps.

Sips & Apps can be purchased at the following locations, as well as signed copies through my website.

Barnes & Noble Seattle locations
Sur La Table
Amazon.com
Metropolitan Market
Drees
Pottery Barn 

Tuscan Rosemary Lemon Drop

I created this cocktail for my dear friends Michelle and Don’s wedding reception in Tuscany. To this day, I can picture everyone standing on the villa lawn enjoying their drinks—heels kicked off, ties loosened, and laughter fading into the Tuscan sunset.

Makes 1 drink

Rosemary Sugar
1 sprig fresh rosemary
1 1/2 ounces vodka
1/2 ounce limoncello
1/2 ounce fresh lemon juice
1/2 ounce Simple Syrup

For garnishing
Fresh rosemary sprig

Rim a large martini glass with rosemary sugar, and set aside.

Bend 1 rosemary sprig and drop into a cocktail shaker. Fill the shaker with ice. Measure in the vodka, limoncello, lemon juice, and simple syrup. Cap and shake vigorously. Strain into the sugar-rimmed glass. Float a rosemary sprig in the drink for garnish.

Rosemary Sugar

Makes 1 cup

2 tablespoons fresh rosemary leaves, coarsely chopped
1 cup superfine or baker’s sugar

Mix the rosemary and sugar together, and spread the mixture on a rimmed baking sheet. Set in a warm dry place for about 4 days, until the rosemary is completely dried. Process in a food processor or spice grinder until finely ground. Store in a tightly sealed container for up to one month at room temperature.

Simple Syrup

This is a bar staple and the most commonly used sweetener. Though you can purchase simple syrup, it is ordinarily sweeter than I prefer, so I highly recommend making your own. Proportions vary but it is easy.
 
Makes 3 cups

2 cups water
2 cups sugar

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

Tip: If you don’t have limoncello, then increase the lemon juice and simple syrup to 3/4 ounce each.

Recipe from Sips & Apps, © 2009 by Kathy Casey, Photography by Angie Norwood Browne, reprinted by permission of Chronicle Books

It’s the beginning of spring when vibrant stalks of rhubarb poke their heads out of the ground and wait for the sun to shine upon them. The rays brush-stroke them to brilliant pink or ruby red, all ready to show up at grocers and local farmers markets.

When I was a kid, there was a neighbor’s garden right up against the playground’s cyclone fence, with openings just big enough for small hands. We dared each other to reach through the fence, pull up a super-tart, underripe rhubarb stalk, and take a big bite. Ooooew! It is still one of my favorite prankster jokes to play on the non-rhubarb-savvy: “Hey, have you tried this cool new red celery? Isn’t it beautiful—here, try a bite!” Hee-hee.

Rhubarb stalks range in color from pale green, sometimes speckled with pink, to pink and bright red—color depends on the variety and is not a guide to quality or degree of sourness. Hot-house rhubarb is the first to come into the grocery stores, but it doesn’t have as big a flavor as our local commercial crop or that grown in backyards. The one thing to be cautious of is to be sure that only the stems are eaten and that any leaf is trimmed off as the leaf portion is poisonous.

Rhubarb has lent its tangy flavor to pies and applesauce over the years and is most commonly used in desserts. Strawberry–rhubarb is a classic flavor combo, especially baked up in pies. But I decided to put a little twist on that all-time Northwest dessert favorite—in Strawberry Rhubarb Filo Flower Cheesecakes. The filo flowers are easy to make and less intimidating for some than pie dough, and the ultra-thin leaves of filo dough are interesting to try working with if you never have. Lightly brushed with butter and sprinkled with finely minced walnuts and cinnamon sugar, the delicate petals of filo are filled with a creamy cheesecake batter, baked, and then topped with pleasingly tart compote of rhubarb and strawberries. Individual and elegant. This is a perfect recipe to print out for that Mother’s Day dinner you plan on whipping up this year!

On the savory side of things (rhubarb is not just for sweets!), I created a recipe for Pan-Roasted Halibut with Rhubarb Ginger Vinaigrette. The rhubarb is cooked till tender with a little sugar, fresh ginger and white wine vinegar then finished off with some cilantro and a touch of sambal; everything is whisked together with a splash of oil. This bright vinaigrette is a lovely foil for delicate Northwest halibut. Serve it with fresh asparagus and steamed basmati rice for a simple, spring dinner.

Pan Roasted Halibut with Rhubarb-Ginger Vinaigrette
Makes 4 servings

Vinaigrette

1/2 cup chopped fresh rhubarb
1/4 cup sugar
1/4 cup white wine or raspberry vinegar
2 teaspoons minced fresh ginger
1 clove garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 – 1/2 teaspoon sambal oelek
2 tablespoons coarsely chopped fresh cilantro
1/3 cup vegetable or light olive oil
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4 6- to 7-ounce boneless, skinless Pacific halibut fillet portions (ask for center cut)
kosher salt and fresh-cracked pepper
1 tablespoon vegetable oil
fresh cilantro sprigs for garnish

To make the vinaigrette: In a medium saucepan, combine rhubarb, sugar, vinegar, ginger and garlic, and cook over medium heat until rhubarb is tender, about 4 to 5 minutes. Cool to room temperature.

In a medium bowl, whisk together mustard, salt, sambal, and chopped cilantro. Whisk in the cooled rhubarb mixture. Then gradually whisk in the oil, emulsifying the vinaigrette. Set aside at room temperature while you are preparing the fish.

Preheat oven to 425 degrees F.

Season halibut on both sides with kosher salt and fresh-cracked pepper to taste.

In a large, ovenproof, nonstick skillet, heat 1 tablespoon oil over moderately high heat until very hot but not smoking. Add halibut and sear until golden on the first side, about 1 – 2 minutes. Turn fillets, and cook about 1 – 2 minutes more, until golden on second side.

Place skillet in oven and finish cooking fish until just done (no longer translucent in center), about 4 – 8 minutes, depending on thickness of fish.

Place halibut portions on serving plates, top with the vinaigrette and garnish with cilantro sprigs.
©2009 by Kathy Casey Food Studios®

Strawberry Rhubarb Filo Flower Cheesecakes
Makes 8 servings

Compote

2 cups 1 1/2-inch-diced fresh rhubarb (about 1/2 to 3/4 pound)
1/2 cup sugar
1/2 cup sliced strawberries

Cheesecake batter

12 ounces cream cheese
6 tablespoons sugar
1 tablespoon flour
2 eggs
1 1/2 teaspoons vanilla extract
1/4 cup sour cream
1 teaspoon grated lemon zest
————————————————-

1/3 cup finely minced walnuts
1/2 cup sugar
3/4 teaspoon cinnamon
6 tablespoons butter
8 (12-inch x 17-inch) sheets Apollo filo dough (If frozen, allow 5 hours at room temperature or 24 hours in the refrigerator to thaw.)

To make the rhubarb compote: In a 10-inch sauté pan combine the rhubarb and sugar. Bring to a simmer over medium heat and let cook about 10 minutes or until rhubarb is tender, occasionally stirring gently. Let cool to room temperature, then fold in strawberries. Refrigerate till needed. (This can be made up to 2 days in advance.)

To make cheesecake batter: Using a mixer, cream the cream cheese, sugar, and flour in a medium bowl. Then blend in the eggs, vanilla, sour cream and lemon zest. Mix until creamy and smooth. Set aside.

To assemble and bake filo flowers: Preheat oven to 325 degrees F. In a small bowl, mix together the walnuts, sugar and cinnamon, and set aside. Melt the butter and set aside but keep warm. Spray 8 muffin tin compartments generously with cooking spray and set aside.

If you’ve never worked with filo dough, read the instructions on the box to acquaint yourself with it. Whenever working with filo, work quickly and cover any pieces you’re not working on at that moment with a piece of plastic wrap and then a damp towel.

Stack the filo sheets on a clean dry surface. With a sharp knife make 2 cuts crosswise and 1 lengthwise to make 6 squares out of each sheet. (You should have a total of 48 squares.) Stack the squares up to make one pile and cover as described above.

Make the filo flowers one at a time. Place one filo square on a clean work surface. Using a pastry brush, brush filo very lightly with the melted butter. Sprinkle with 1 level teaspoon of walnut-sugar mixture. Place another filo square on top. Butter and sprinkle as before. Repeat this method, stacking filo, buttering and sugaring, until you have 6 layers. Butter the top of the 6th layer, but do not sprinkle with sugar mixture.

As soon as you finish a filo stack, place it into the pan-sprayed muffin tin. Shape filo, pressing in the sides to form a cup-like liner, then puff out the top like flower petals. Repeat to make eight filo flowers.

Carefully fill each filo flower with 1/4 cup of the cheesecake batter. Place on center rack in preheated oven. Bake 20 to 22 minutes until cheesecake is puffy and filo is golden brown. Remove from oven and let cool in pan 10 minutes. Then carefully lift out each one to a platter. Let cool until barely warm, then top cheesecake with rhubarb compote, evenly dividing it among the pastries. Serve barely warm or, if refrigerated, bring to room temperature just before serving. ©2009 by Kathy Casey Food Studios®

2 1/4 oz. Cruzan Single Barrel Estate Rum
1/2 oz. Clement Creole Shrubb
1/4 oz. Captain Morgan 100
2 dashes Fee Bros. Peach bitters
2 dashes angostura bitters
8-10 mint leaves
1 Demerara Sugar Cube

Salt is the universal seasoning—it makes flavors pop and go “Wow!” Salt brings out other tastes, even sweetness! All creatures like to eat salt—except, as we know in the Northwest, NOT slugs!

Salt is either mined from ancient, now dry, salt lake deposits or evaporated from sea water. There are many varieties. Refined table salt has additives to keep it flowing freely and iodine to ensure thyroid gland health in inland areas. Kosher salt is additive-free; and chefs appreciate its coarse-grained texture. Pickling salt contains no additives, which could cloud the pickle brine. Less refined, rock salt retains more minerals; it’s used in making ice-cream, baking potatoes, and nesting baked oysters in pans.

Hand-collected from coastal France, sel gris, also called grey or Celtic salt, is moist and unrefined; its pale color comes from the salt flats clay. During evaporation, a light film forms on top; this is fleur de sel, considered the “champagne” of salts.

‘Alaea is the traditional Hawaiian table salt; this sea salt gets its natural color from volcanic red clay. Danish smoked salt is flavored by the woods used when the evaporation is done over an open fire.

Looking for big flavor—but from natural products—today’s consumers want gourmet salts from both culinary and health standpoints. And SaltWorks™, Inc., based in the Seattle area, does all–natural very well. The company buys directly from the farmers who produce the salt and imports it without a middleman. Founded in 2002 by owner Mark Zoske, SaltWorks now sells over 10 million pounds of sea salt a year. The company’s Artisan Salt Co. retail brand offers more than 30 varieties of salt and is available in hundreds of high–end retailers across the country.Salt can headline a menu item, such as in Chinese Salt & Pepper Squid or Whole Snapper Baked in a Salt Crust. We love to sprinkle a little salt in salads before tossing; it’s a natural with hard-boiled eggs; and, heaven knows, we all love our salty snacks. We even enjoy it with our drinks—from a simple Salty Dog to the very popular Margarita.

Brining has become very trendy for flavoring food and keeping meats moist. My recipe for Pacific Rim Style Brine for Salmon for the Grill is an easy way to try out brining—once the sun comes out—perhaps for your first cookout of the season. 

Pacific Rim Style Brine for Salmon for the Grill

Makes about 1 quart of brine

3 tablespoons kosher salt
1/2 cup, packed, light brown sugar
4 cups water
1/2 cup soy sauce
2 tablespoons finely minced fresh garlic
2 tablespoons finely minced fresh ginger

To prepare the brine: Add salt and brown sugar to water and mix until dissolved. Stir in remaining ingredients. Refrigerate unused brine for up to 10 days.

To brine and cook fish: Place salmon in brine, enough to totally cover fish. If needed to keep it submerged, weight down salmon by placing a plate or plastic bag filled with water on top of fish. Marinate fish in brine, refrigerated, for 3 to 4 hours only; DO NOT OVER-BRINE FISH! Remove fish from brine and lightly rinse off with cold water. Throw away used brine immediately!

Refrigerate fish, covered, till ready to cook. Grill the fish in your usual way, but do not salt the fish. Taste after cooking to see if salt is needed—it probably won’t be.

Chef’s Note: This brine is also great for brining chicken breasts, scallops or pork chops.

Copyright ^©2009 by Kathy Casey Food Studios^®

Easter is such a festive holiday – it is religious to some and a welcoming of spring to others. In the days past it was a time for new pastel dresses and flowery hats and shiny patent shoes.

The egg hunt is still my favorite! But what to do with all those found eggs?? Egg Salad Sandwiches, Deviled Eggs (my favorite recipe is below!), Cobb Salad, Potato or Pasta Salad.

Follow the egg hunt with a delicious brunch on this special Sunday enjoyed with your favorite friends and family.

For your brunch be sure to pick a menu that includes items you can make in advance so that you can enjoy the day. Buffet is the way to go! Set out a beautiful fruit salad drizzled with fresh lime juice mixed with a little honey and spike with some chopped mint. Accompany with Denver Breakfast Bake for a Crowd (a baked savory bread pudding like dish that you can prep the day beore and bake the morning of your party) and some grilled, fresh, first of the season asparagus. Quick, easy and delicious! Then move on to an afternoon of lounging conversation – what a way to welcome the coming of spring.

And for those celebrating the Jewish holiday of Passover this week my friend Jamie Peha has these suggestions for brunch: Matzo Brei (said Bry) A traditional dish for Passover brunch, this easy egg and matzo fry can be made sweet, topped with cinnamon sugar or jelly, or savory, with additions of your favorite vegetables and fresh herbs or or Farfel (Matzoh and egg dumplings – deep fried and served with Syrup or cinammon/sugar). Check out Martha Stewart for some great passover brunch ideas on her site.

“Denver” Breakfast Bake for a Crowd
serves 6 – 8

2 Tbsp. butter or olive oil
3/4 cup diced onion
1 1/2 cups chopped, mixed red and green bell peppers
1 Tbsp. minced fresh garlic
8 eggs
3 cups half & half
1 tsp. salt
1/4 tsp. black pepper
8 cups 1-inch-diced hearty French bread
1 1/2 cups chopped ham
2 cups (8 ounces) coarsely grated cheddar cheese
1/2 cup grated Parmesan cheese

In a large sauté pan heat the butter or olive oil over medium-high heat. Add the onions and peppers and sauté until three-quarters cooked, about 4 minutes. Add the garlic and cook for 30 seconds more. Remove from heat and set aside.

In a large bowl whisk together the eggs, half & half, salt and pepper until well combined. Add the bread, ham, cooled vegetable mixture, cheddar cheese and half of the Parmesan cheese. Place in an 11 x 13-inch baking pan. Sprinkle the remaining Parmesan over the top, and let sit, refrigerated, at least 1 hour or preferably overnight, so that bread soaks up egg mixture.

When ready to serve, bake in a preheated 350-degree oven for approximately 45 – 50 minutes or until puffy and golden and a knife inserted in the center comes out clean.
© 2009 Kathy Casey Food Studios

Chipotle Deviled Eggs
Makes 24 stuffed eggs

1 dozen large eggs

3 tablespoons regular or low-fat sour cream

3 tablespoons mayonnaise

1/2 teaspoon salt

1/2 teaspoon Dijon mustard, optional

1 to 2 tablespoons chipotle chile purée*

1 teaspoon minced garlic

2 tablespoons very thinly sliced green onion

Topping

1/2 cup diced (1/4-inch) tomatoes

1 tablespoon minced white onion

2 tablespoons minced fresh cilantro

1 to 2 teaspoons chipotle chile purée*

Place eggs in a saucepan and cover with cool water to 1 inch above eggs. Bring to a boil over medium-high heat, then 10 minutes. After eggs have cooked for 10 minutes, remove from the heat and run cool water over them. When eggs are cool, carefully peel under running water.

Cut the eggs in half lengthwise and remove the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

Mash the yolks to a smooth consistency with a fork or potato masher. Mix in the sour cream, mayonnaise, salt, mustard, 1 to 2 tablespoons chipotle purée, and garlic until smooth. Stir in the green onions. Spoon the yolk mixture into a pastry bag fitted with a plain or large star tip and then squeeze (pipe) the mixture evenly into the egg white halves.

To make the topping: In a small bowl, mix together tomatoes, onion, cilantro, and chipotle purée. Top each egg half with 1 teaspoon of the tomato mixture.

*To make chipotle purée: Place 1 can of chipotle peppers in adobo sauce in blender and purée until smooth. Freeze any remaining purée for another use.

Recipe from Dishing with Kathy Casey: Food, Fun & Cocktails from Seattle’s Culinary Diva, Sasquatch Books, Seattle. Copyright © 2002 by Kathy Casey.