Not everyone knows how to cook—but most would like to! I’ll sometimes whip up a little vinaigrette at friends’ houses when invited for dinner, and it seems that, more often than not, they say, “Wow! How did you make that? what went in there? the ingredients are in my kitchen??”

So for this weeks blog, I thought I would write about three great things for beginning cooks to learn how to make. And it happens that a nice simple meal can be built around these: a vinaigrette, a marinade and a pound cake.

We’ll start with the vinaigrette. Contrary to the “standard” measurements for it—which in my opinion are too oily for today’s palate, I prefer to do 1 part vinegar to 2 1/2 to 3 parts oil. The vinegar and oil can be any kind. Other essentials to me are a small dollop of Dijon mustard, a big pinch of kosher salt, and some pepper. Those are the fundamentals, and from there you can get creative. Add a pinch of sugar or a drizzle of honey if you like it sweet. Add some garlic, lemon zest and a squeeze of citrus if you wish. Try adding grainy mustard or some chopped fresh herbs or a pinch of ground spice, such as cumin or coriander; or some chipotle chili powder and lime juice if you’re wanting a Latin influence. If Greek is your gig for the evening, toss in feta cheese, fresh oregano, chopped olives and lemon juice. Italian? Fresh basil, a dash of grated Parmesan, and extra-virgin olive oil for the oil. You get the picture. It’s just the basics and then you twist them to your taste! I have prepared a handy chart that you can use as your vinaigrette guide to get you started.

Next, there’s marinade. This is an herb marinade to use when you are grilling. And, yes, it is very similar to a vinaigrette! But, again, you can vary the flavorings. When marinating, let’s say, a beef steak or a lamb chop, I prefer to make a fairly thick marinade and leave it on for at least thirty minutes before cooking.If you are marinating overnight—which is great if you are planning that far in advance, you must do it in the refrigerator. For meat items, such as beef, pork or lamb, I bring them to room temperature—still in the marinade—for one hour before cooking, to take the chill off. Chicken can come out 30 minutes before cooking and fish 15 minutes. You can clip out these basics to post on your fridge.

If you are a very beginner cook, serve the grilled meat with some veggies and maybe a starch, such as rice or potatoes. But if you’re timid in that area, then just serve a big salad tossed with your vinaigrette dressing and put lots of fresh veggies in it.

Then there’s dessert—the pound cake. The old-school method for this cake is one pound of butter, one pound of flour, one pound of sugar and one pound of eggs. In an updated version, I tweaked the basic ingredients and gave a slew of ideas for add ins and variations, such as chocolate chips, lemon or orange zest, fresh ginger, lavender—the choices are numerous. This is a delicious cake to serve as is or with fresh fruit and a dollop of whipped cream. It also makes for a tasty morning brunch treat.

So I hope these three simple recipes will inspire those of you who are just starting out in the kitchen to try your hand and those of you who are already practiced at cooking to do your own creative twists with these basics.

Vinaigrette Basics

Acid: 1/4 cup of 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
Plus Add:
2 teaspoons Dijon mustard
3/4 teaspoon Kosher salt (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 pepper
1 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
1 tablespoon honey
2 teaspoons sugar
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, 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. 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. ©2009 by Kathy Casey Food Studios®

Basic Marinade for Grilling
Marinates 4 to 6 portions of protein

2 tablespoons fresh lemon juice
1 tablespoon minced fresh rosemary or other fresh herb
1 tablespoon Dijon mustard
1 tablespoon finely minced garlic
1/3 cup olive oil or salad oil, depending upon which herbs you are using
1/2 teaspoon coarse-ground black pepper or 1/4 teaspoon red chili flakes

4 to 6 portions of protein, such as chicken breasts, steaks, pork loin chops, salmon, or large shrimp, or large portobello mushrooms for a vegetarian option

In a small bowl, whisk together all marinade ingredients. Lay out protein in a shallow, non-aluminum baking pan. Spoon half the marinade on the top side of each portion and rub it around, then flip the protein and spoon on the remaining marinade, being sure that all surfaces are covered. Cover pan with plastic wrap and refrigerate for at least 30 minutes or up to overnight.

When ready to cook, heat grill to medium-high heat, then brush grill lightly with oil. Be sure grill is hot before placing protein on it. Sprinkle both sides of protein with kosher salt, and grill on the first side, being sure not to move it until there is a good charred grill mark. (The biggest mistake that home cooks make is to “touch” what they are grilling too much and move it around before it is ready; this causes sticking.)

Grill to desired doneness. No specific time can be given as it will depend upon your heat and what you are grilling. Typically, if there are nice grill marks on each side, the food is probably close to done. You can refer to internal cooking temperatures on the Internet, but I think that most government-determined temperatures are too high. So, until you are a seasoned griller, get a small paring knife and cut a tiny “peek “into the center of what you are cooking. For poultry you will want to see no pink; fish should be just cooked and not dry; shrimp should be just pink on the outside and barely opaque inside; and steaks should be the way you like them!

This marinade is a basic one, so get creative here, too, when you feel ready. Practice makes perfect. And grilling is “rustic,” so if you make a mistake, it is not the end of the world—just jump back in and try it again soon. ©2009 by Kathy Casey Food Studios®

Simple Vanilla Pound Cake
Makes 1 cake, 10 to 12 generous slices

2 cups all-purpose flour, measured by the scoop and sweep (level off with a straight edge) method
1 1/2 teaspoons baking powder
8 ounces (2 sticks ) butter (I like to use salted for that little flavor boost), at cool room temperature
1 1/4 cups sugar
4 eggs
1 1/2 teaspoons real vanilla extract
extra flavor “goodies” (see Chef’s Notes, below)

Preheat an oven to 325 degrees F.

In a small bowl, sift together the flour and baking powder. (But sometimes I just stick these in a bowl, whisk them together to incorporate the baking powder, and forget the sifting!) These are the “dry ingredients.” Set aside.

“Prepare” a 9-by-5-by-3-inch loaf pan by greasing or pan-spraying first and then lightly dusting with flour. Tap out any excess flour.

In an electric mixer, combine butter and sugar and mix with beater attachment on medium speed for about 2 minutes, or until fluffy. This is called “creaming.” Halfway through mixing, stop mixer and scrape down the sides of the bowl with a rubber spatula,

being sure to get down to the bottom of the bowl, too. Next, add eggs and vanilla and mix on medium-high speed for 1 minute. When the eggs and vanilla are beaten in, stop the mixer and add half of the dry ingredients into the creamed mixture. Turn mixer on slow speed just until flour is incorporated, then raise speed to medium and mix for 30 seconds. Turn off mixer and add remaining dry ingredients. Turn mixer on slow to incorporate flour, then raise speed to medium and mix for 1 minute.

If you are adding flavorings and “goodies,” such as lemon peel, chocolate chips, lavender, etc., now is the time to stir them in. With rubber spatula, scrape the batter into the prepared pan, being sure batter fills all the corners. Smooth out batter on the top and then tap pan sharply on the counter to release any air bubbles.

Bake in preheated oven for about 1 hour and 5 minutes or until a cake tester—or bamboo skewer or toothpick—inserted into the center comes out “clean.” This means that there is not a bunch of gooey batter stuck to the skewer and it is not wet to the touch. If there is, then bake cake for 5 to 10 minutes more until the tester comes out clean. Halfway through the baking time, carefully rotate the pan in case there are hotter or colder zones in your oven. Ovens vary and home baking is not an exact science, so use your best judgment on cooking time. When done, this cake will be rich golden brown on top and slightly coming away from the edges of the pan.

Remove cake from the oven and let it “rest” on a rack for 5 to 10 minutes. Then slide a paring knife around the sides to help loosen the cake, and turn cake out onto rack to cool for at least 30 minutes before serving. To serve, slice cake (I prefer to use a serrated knife) into 3/4- to 1-inch thick slices and top with seasonal fresh fruit, such as berries or peaches. Other options are whipped cream and ice cream … or just eat it plain!

Chef’s Notes: Try adding any of the following or combinations. Just use your creative juices and experiment, but keep the total additions to 1/2 cup or less!
2 tablespoons finely grated lemon or orange zest (colored peel only, no white pith)]
1/2 cup mini chocolate chips
1/4 cup chopped candied ginger
2 teaspoons dried lavender flowers
1/3 – 1/2 cup chopped dried fruits, such as cranberries, candied pineapple, mango, etc. (pre-soak fruit in 2 tablespoons of water)
1/2 cup chopped nuts, such as almonds, hazelnuts or walnuts
©2009 by Kathy Casey Food Studios®

Awaken to bacon and the day just starts off great! There is nothing better than the alluring aroma of bacon frying in a skillet and the smell of fresh coffee wafting through the air. Breakfast offerings just seem incomplete without a little bacon in the mix. 

From breakfast to dinner, bacon is an all-American favorite! Now it’s even the hip trend in cocktails. Yes, that’s right: bacon-infused bourbon is all the rage! At New York’s PDT bar they are serving an Old Fashioned made with bacon-infused bourbon. And it is yummy!!!!

Now if you’re inviting guests for cocktails and don’t want to infuse your booze with bacon, you can always whip up a batch of my Kinda Retro Bacon-Wrapped Ginger Shrimp with Spicy Thai Cocktail Sauce, a modern-day twist on this old-time appy favorite. And then there are those yummy bacon-wrapped dates everyone is taking to parties lately … love those, too.

It seems men especially love bacon—they are always cruising around the kitchen for it and I swear can smell it a mile away!  My husband John, a true bacon’noisseur, was thrilled when he heard I was doing a Dishing item on bacon and was quick to volunteer as a taste-tester. 

But gals love bacon, too. Maybe I don’t sit down to a big stack of bacon very often but, when I do, I want it to be quality.

So, if you want to indulge in some super-sexy, high-end, and darn right fun bacon, there are some exciting options! For the ultimate “eveything bacon,” check out Bacon Freak, where they open up with: Welcome To Bacon Freak’s “Bacon Is Meat Candy” Gourmet Bacon Club Where “Baconism” Is Much More Than A Mere Philosophy, It’s Our Very Way Of Life! I love it! Their products are super-fun and tasty. From the Boss Hog Hickory and Brown Sugar Smoked Bacon to Rocco’s Country Pepper Bacon to Bourbon Street Cajun Country Bacon, Bacon Freak is a bacon lover’s dream—and it’s just a darn right fun site, too!

Kinda Retro Bacon-Wrapped Ginger Shrimp with Spicy Thai Cocktail Sauce
Makes 6 – 8 cocktail appetizer servings

1 pound peeled, deveined, raw large shrimp
Half-slices of regular bacon for wrapping shrimp
—————
2 tablespoons minced fresh cilantro
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons minced fresh lemongrass
1 1/2 teaspoons minced lime zest
1 tablespoon fresh lime juice
1 tablespoon peanut oil or other mild vegetable oil
1/2 teaspoon crushed red chile flakes
1 to 1 1/2 teaspoons salt

Remove tail-section shells from shrimp if necessary. Count the shrimp and cut that many half-strips of bacon. Reserve shrimp and bacon.

Combine remaining ingredients and grind in a blender or mini-processor. Transfer the mixture to a bowl, add the shrimp, and mix well to coat shrimp thoroughly.

Leaving on as much rub as will stay, wrap each shrimp in a spiral with a half-strip bacon, beginning at the head end of the shrimp and ending at the tail. All or almost all the shrimp should be covered by bacon. Secure the bacon snugly with a bamboo or decorative metal skewer as follows: Thread the skewer first through the bacon at tail end of the shrimp, then into the shrimp body near the tail; then push the skewer out near the head end of the shrimp and through the remaining bacon end.

Lay shrimp out, spaced apart, on an ungreased, low-rimmed baking sheet. (Shrimp can be prepared to this point up to a day in advance. Wrap securely and store refrigerated.)

When ready to cook and serve shrimp: Preheat oven to 450 degrees F. Bake shrimp in preheated oven 12 – 15 minutes or until bacon is just done to your liking (the shrimp will be done). Accompany with Spicy Thai Cocktail Sauce.

Spicy Thai Cocktail Sauce
Makes about 3/4 cup

1/2 cup tomato-based chili sauce, such as Heinz
1/4 cup Thai sweet chili sauce
1 1/2 teaspoons fresh lime juice
3/4 teaspoon minced lime zest

Mix all ingredients well. Can be made up to 3 days in advance. Store refrigerated.
Copyright © 2009 Kathy Casey Food Studios ®

Yum, maple! Doesn’t it just conjure up warm and fuzzy food memories—especially about breakfast? Fuzzy-slipper-clad moms griddling up tall stacks of pancakes drizzled with warm syrup. Hot, crispy strips of maple-cured bacon or trays of thickly frosted, fresh-made maple bars at neighborhood bakeries!

Only a few places in the world have the right climate to grow sugar maples, the trees that give us this distinctive taste. In the United States, Vermont is the best known for maple syrup production, but Quebec, Canada, provides most of the world’s supply.

Other producing regions include upstate New York, Michigan, Ontario, and the Canadian Maritime Provinces. The flavor of the syrup can vary from region to region and also by year or “vintage.”

Maple’s unique flavor is wonderful in all kinds of recipes, and different grades of syrup are preferred for different uses. Maple syrupis graded by color and strength of taste. In general, U.S. grades are Grade A (Light Amber or Fancy, Medium Amber and Dark Amber) and Grade B. Vermont’s syrups are a little thicker than the U.S. standard and are graded on their own system; the lightest grade is called “Vermont Fancy.” Canadian grades are #1 (Extra Light, Light, and Medium), #2 (Amber) and #3 (Dark). The very delicate, palest grades are best as a table condiment or used with foods where the syrup’s subtly can be appreciated, such as drizzled over a light plain custard. The darker syrups are more flavorful and come through well in cooking and baking. I used a Grade B syrup for the following recipe.

On the more savory side of things, maple syrup is outstanding in a marinade for pork, added to a pot of baked beans, or in salad dressings.

And of course maple is fantastic in sweets and baked goods. My recipe for this week is a dense Maple Apple Bundt Cake that has a flavorful Jack Daniel’s Glaze that just sets the whole thing off. This cake is chock-full of grated apple and chopped pecans; it makes a welcome afternoon sweet treat, a delicious dessert when served with a scoop of vanilla ice cream or a dollop of
maple-sweetened whipped cream—and I even like it for brunch!

So make a resolution to get beyond your pancake habit, and try this sweet syrup “in” instead of “on” something different this year.

Maple Apple Bundt Cake with Jack Daniel’s Glaze
Makes about 10 to 12 servings

Cake
1 cup packed brown sugar
2 sticks (8 ounces) butter, salted
3/4 cup real maple syrup
1 teaspoon maple flavoring
5 eggs
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 apple, with skin, cored and coarsely grated
1 1/2 cups coarsely chopped pecans, lightly toasted

Glaze
1 tablespoon pure maple syrup, preferably grade B
8 tablespoons powdered sugar
1 tablespoon Jack Daniels whiskey (or for a na version substitute cranberry juice)

Preheat an oven to 350 degrees F. Grease and flour a 12-cup Bundt pan.

In an electric mixer, combine the brown sugar, butter, maple syrup and maple flavoring, and mix on medium speed for 3 minutes or until fluffy. Then mix in the eggs, one at a time, and continue mixing until mixture is light and fluffy.

Sift flour, baking powder, soda and salt into a medium bowl. Stir to mix evenly. Add the dry ingredients, in two parts, into the egg mixture, beating well after each addition. Then stir in the apple and nuts.

Scoop batter into prepared pan. Rap pan on counter to release any air bubbles. Bake for about 55 to 60 minutes, until top is golden brown and a cake tester poked in the cake comes out clean. Cool the cake in the pan on a rack for about 10 minutes.

Meanwhile, make the glaze: In a small bowl, combine the maple syrup, powdered sugar and whiskey, and stir until smooth.

With a small knife, cut around sides and center of Bundt pan to loosen the cake. Turn cake out onto rack, set rack over a baking sheet, and drizzle cake all over with the glaze. Let cake cool completely on the rack, or slice and serve while still slightly warm.

©2009 by Kathy Casey Food Studios®

These days, fashions and styles aren’t limited to just your clothes. Food has trends of its own and these days nothing shows that more clearly than chocolate!

From the wonderful artisan chocolate makers comes a surge of exciting, sometimes odd, but always delicious new combinations. First, there was the beloved grey-salt-topped truffles from Fran’s Chocolate.  The newest chocolate flavor pairing: the avant-garde Vosges Mo’s Bacon Bar made with “applewood smoked bacon + alder wood smoked salt + deep milk chocolate.”

Local and organic are big, too. Green and Black’s organic bars are super tasty – my co-workers went nuts for the toffee milk-chocolate bar. And who doesn’t love to indulge in a Fran’s Gold Bar!

Seattle-based chocolate company Theo produces premium, organic, Fair Trade and specialty chocolate. Inspired by their 3400 Phinney Coconut Curry Milk Chocolate bar, I created the recipe for Bollywood Spiced Cocoa, which I made with Theo’s 75% chocolate bar and whole milk infused with fresh ginger, cardamom and cumin and then finished off with unsweetened coconut milk. This unique cocoa is great as an after-dinner or before-bedtime sip by the fire. It’s definitely not for everyone, but those who are adventurous with their chocolate and enjoy sweet-and-savory chocolate combinations should give it a try.

So check out the chocolate section of your favorite gourmet grocery store or, if you’re in the Seattle area, check out Chocolate Box  downtown or Chocolopolis on Queen Anne.

Bollywood Spiced Cocoa

Made with Theo’s Fair-Trade-certified Ghana Panama Ecuador 75% Cacao dark chocolate bar and uniquely spiced with Indian flavors and unsweetened coconut milk for a very distinctive, sweet-and-savory hot chocolate.

Makes 2 servings

1 cup milk
2 cardamom pods, crushed
2 1/4-inch-thick slices, peeled fresh ginger
tiny pinch ground cumin
1/2 cup unsweetened coconut milk
1/2 bar Theo’s Ghana Panama Ecuador 75% Cacao bar, grated, or use 1 1/2 ounces other high-cacao-content chocolate

In a small heavy-bottom saucepan, heat the milk, cardamom, ginger and cumin till hot but not simmering or boiling.

Remove from the heat and let sit for 10 minutes. Then remove the cardamom pods and ginger and discard.

Place the pan back on the heat and add the coconut milk and chocolate. Whisk and heat until hot—but do not overheat. Serve immediately. ©2009 by Kathy Casey Food Studios®

Cha Cha Hot Chocolate

Makes 1 serving

about 3 tablespoons Cha Cha Hot Chocolate Mix, depending on how chocolaty you like your cocoa (recipe follows)
3/4 cup hot milk

Place the chocolate in a serving cup and stir in the hot milk, mixing well.

Cha Cha Hot Chocolate Mix

Makes 2 cups, enough for 10 to 12 servings

1 1/2 cups superfine or baker’s sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground chipotle chili powder
3/4 teaspoon ground coriander

In a medium bowl, combine the sugars and vanilla extract together with a whisk. Then add the remaining ingredients and whisk thoroughly to evenly distribute the cocoa and spices.

Store at room temperature for up to 2 months in a clean glass jar with a tight lid. Shake thoroughly before using to remix the ingredients. ©2009 by Kathy Casey Food Studios®

Glorious Garlic
I always wonder, what is WRONG with those people who are always talking bad about garlic breath? In my opinion there is absolutely nothing wrong with “a little” garlic breath – except maybe if you are the only one in a group who hasn’t overindulged.

Garlic is the bulb of a perennial plant that is native to Asia. A member of the lily family and a cousin of the onion, this flavor-packing bulb has been used in culinary preparations dating back to Old Testament times. And as far as I know garlic is used in just about every cuisine. Garlic is stuffed into olives for Gartinis (garlic martinis), roasted till squishy and smeared on bread, sliced paper thin for stir fries and pastas… I’ve even had it slow-cooked in sugar syrup until candied and then dipped in chocolate! No matter how you cook, slice, and eat it, garlic always gives a great flavor hit.

And not only does it taste great, it is also really good for you. Claims made for it include helping to prevent heart disease and to prevent free radical formation. And some even proclaim it helps to ward off a cold by stimulating the immune system … not bad for such a stinky little friend. Why it is even reported that Egyptian slaves ate garlic for strength as they built the great pyramids!

Roasted garlic is super- scrumptious, but it often takes quite a bit of time to roast it whole-head-style. So, I’ve got a great quickie option for you — Easy Stove Top Roasted Garlic in Oil. This method takes about 10 minutes from start to finish and is done by simmering peeled garlic cloves in olive oil on the stovetop. The results are nice, squishy, light golden cloves and delicious garlic-flavored oil. (Just remember when storing any garlic in oil that it is imperative to refrigerate it.)I have whisked up a luscious Roasted Garlic Creamy Herb Salad Dressing that uses the Easy Stove Top Roasted Garlic and its flavorful oil. Just the thing to toss with a spinach, bacon and tomato salad.

Eat garlic, breathe deep and live free ….

Roasted Garlic Creamy Herb Salad Dressing
Makes 1 ¼ cups
2/3 cup (1 recipe) Easy Stove Top Roasted Garlic in Oil (recipe follows)
1 ½ teaspoons Dijon mustard
¼ cup tarragon vinegar
6 tablespoons mayonnaise
2 teaspoons minced fresh basil
1 tablespoon minced fresh chives
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon sugar
In a small bowl whisk all ingredients together until well combined. Copyright 2008 by Kathy Casey.

Easy Stove Top Roasted Garlic in Oil
Use garlic and oil in your favorite recipes where you would add garlic. Also great to dip in, and to smear on your favorite rustic bread!
Makes 2/3 cup

1/2 cup peeled garlic cloves
1/2 cup olive oil

Place the garlic and oil in a very small saucepan. Place on medium-high heat and bring to a slow simmer, then reduce heat to low so oil is just barely simmering. Continue to simmer for about 5 – 7 minutes, turning garlic pieces from time to time, or until the garlic is very soft, and very, very lightly browned. (Cooking time will vary with your stove.) Remove garlic to a plate to cool. Reserve and cool oil.

After oil and garlic are cool, chop garlic very coarsely and stir back into the oil. Cover and keep refrigerated up to 7 days. Copyright 2008 by Kathy Casey.

The New Year brings many traditions for friends and families. Some ladle up bowls of steaming oyster stew while others cook up pots of black eyed peas for luck.

I like to get into comfy lounging-jammies, turn on a great old movie (my favorite: Auntie Maime) and be a couch potato for New Year’s Day. Starting off with a big mug of Joe and thin slices of my homemade bourbon soaked “real” fruit cake- lightly toasted. 

Later in the morning I get slow cooking pot roast going with lots of garlic and red wine (recipe below). It scents the house so deliciously.  I serve up the  tender and succulent pot roast with a big glass of red wine, a crisp salad, roasted root veggies and red potatoes, and of course thick slices of rustic bread to soak up all those good juices. Dinner at our house is served early so we can be early to bed and feel fresh for the next day at work.

I asked what many of you do for the New Year – what your traditions are, and the response was great! Thank you all for sharing your thoughts with all of us…

Scott Surdyke posted, “New Year’s is all about the roasted, herb-crusted Leg of Lamb. It’s also time for us to argue with mom about whether to use a meat thermometer. Mom insists on cooking “the old fashioned way” (without), while we argue that we’ve had one too many dry Legs of Lamb and that its time for a thermometer. We cut slits in the lamb and stuff it with lots of garlic, and we make a great sauce of the lamb “jus” combined with our grandma’s homemade mint jelly (YUM!). Of course, New Year’s is also a day where we HAVE TO serve good ol’ retro clam dip made with canned clams, cream cheese, lemon juice and Worcestershire sauce”
 
Michelle Quisenberry and her husband Chef Don Curtiss  (owners of Volterra Restaurant) always feed each other 12 grapes at midnight on New Year’s Eve for good luck – an old Italian tradition from Don’s Italian heritage..and kind of sexy too! Then on New Year’s morning, abiding by Michelle’s Japanese heritage, they eat Mochi for breakfast with green tea as a traditional way to start the new year. Then follow it later with an assortment of sushi.
 
Joani McGown writes: “Dad was born and raised in the South (Makon, Georgia) and it is a  custom in the south that if you eat Black Eyed Peas on New Years Day, they will bring you luck all year. I love ’em!  My mom always made them slow cooked with ham. I like to serve them with Dijon Mustard bread boneless pork chops for New Year’s Day dinner.”

Food writer Cynthia Nim’s said ” This is a New Year’s Eve tradition for us, but I serve it after the midnight’s festivities, so I suppose we’re actually eating it on New Year’s Day.  I make a big batch of classic French bouillabaisse (based on the recipe from my time at La Varenne). It’s festive, special, easy to make ahead and keep on the stove and a fun way to ring in the New Year with something delicious to share with friends.”

KOMO’s Lisa Brooks says, “Every New Year’s Day since I was a very tiny girl, my family has made a tradition of Pork and Sauerkraut.  It must harken back to my part-German roots.  You must eat Pork and Sauerkraut for good luck!!!!”

Tamara and Wayne Wilson start off the day with a hearty breakfast of bacon, eggs, home fries and toast along with Bloody Mary’s while taking down their tree that is covered head to toe with Christopher Radko ornaments – I have seen their fantastic tree and this is sure to be an all day event! Tamara says, “the Bloody Mary’s motivate me to put the decorations away!”

Chef Janice Vaughns wrote in, “If I’m lucky I get to sleep in, which is always a plus. But I usually cook Black Eye Peas, Collard Greens and Corn bread. I cooked all this at Dish D’lish in the market when I was the chef there and made all the kids have at least one bite for Good Luck in the New Year. I think they all did well. At Calamity Jane’s I  will be serving the Good Luck dish the first week of January”

Joan Fennell said “Recently, we have loved lobster for our New Year’s Day dinner. I heard somewhere that what you eat on the first day of the New Year sets the tone for what it will bring (ie. eat rich and perhaps you will beceome rich!) Well, it doesn’t hurt.” Maybe lobster is a good idea…

Kathy’s Lazy Day Slow-Cooked Roast Beef with Half a Bottle of Wine and 20 Cloves of Garlic
Makes 6 to 8 generous servings

1 (3- to 3 1/2-pound) beef chuck roast
2 tablespoons vegetable oil
1 tablespoon kosher salt
1/2 teaspoon black pepper
1 large onion, peeled and cut into 8 wedges
1 1/2 cups sliced mushrooms
1/2 bottle (about 1 1/2 cups) red wine
3 tablespoons flour
20 cloves garlic, peeled
5 sprigs fresh thyme
4 carrots, cut into 1 1/2-inch pieces
4 stalks celery, cut into 1 1/2-inch pieces
1 tablespoon chopped fresh basil, optional

Preheat an oven to 325°F.
With paper towels, pat the roast dry. Heat the oil in a large ovenproof Dutch oven over high heat until hot.

Rub the roast with salt and pepper. Place in the hot pan and sear on all sides until well browned. Remove the meat to a platter.

Add the onion wedges and mushrooms to the pan and stir around for a few minutes, then tuck the roast back into the pan, pulling the onion and mushroom mixture up from under the roast.

Whisk together the wine and flour until smooth and add to the roasting pan, along with the garlic and thyme. Bring to a simmer, then cover and transfer the pan to the oven.

Roast for about 2 hours. Add the carrots and celery and continue to roast for 1/2 hour to 1 hour, or until meat is fork-tender. Stir the basil into the sauce.

Cut roast into thick slices or large chunks, depending on your preference, and serve with the sauce drizzled over it.

Chef’s Tips: If the sauce is not thick enough, make a cornstarch slurry using 1 tablespoon cornstarch mixed with 2 tablespoons water. Whisk the slurry into the simmering sauce, a little at a time, until the desired thickness is reached. 

Recipe (c) from Dishing with Kathy Casey Cookbook

Seattle’s got snow! So at the Food Studios we decided to use our extra time and make up some tasty Dark Chocolate Peppermint Bark. This recipe is reminiscent of Frangos texture and is fun and easy to make at home. It is also great to make up for tasty gifts. The perfect thing to stay in and make this weekend.

Dark Chocolate Peppermint Bark 

Makes 24 nice-sized pieces of candy

15 pieces round, red-striped peppermint hard candies

12 ounces bittersweet chocolate

4 tablespoons (1/2 stick) butter

1/2 teaspoon salt

1/2 teaspoon peppermint extract

1/2 cup powdered sugar

Unwrap the candies and place in a large plastic bag. Press out any air and close the bag. Place it on a sturdy surface and then cover with a towel. With a meat mallet or heavy pan, smack the candy until crushed into 1/4- to 1/8-inch pieces. (Good to get all your aggressions out!)

In a medium bowl, warm the chocolate, butter, salt, and extract together over a bain-marie (pan of barely simmering water), whisking until the chocolate is just melted. Remove from the heat, sift in the powdered sugar, then stir to combine well.

Line a 8″ square baking pan with foil – shiny side up and make is very smooth.

Spread the mixture into the baking pan. Sprinkle evenly with the crushed candies and press into the chocolate. Refrigerate for at least 2 hours before serving.

To remove the candy from the pan, pull up on the foil to remove from pan. Peel foil off.  Cut the candy into about 24 pieces.  ©2008 by Kathy Casey Food Studios®

My friend JJ McKay is known for his fantastic, even legendary, dinner parties, and practices what I call easy elegant entertaining. Just in time for your holiday parties, I’m going to share JJ’s tips with you.

1. Don’t go overboard with what you serve. Don’t make things that are too complicated or too unfamiliar.
2. Do things that can be prepared mostly in advance then finished off at the last minute. It will allow you time to mingle with your guests and not spend the whole party in the kitchen.
3. Invite a high-spirited, diverse and eclectic group of people who don’t all know each other.
4. Have everyone introduce themselves before sitting down to dinner and say two sentences about what is new with them.
5. Have seats assigned so couples are mixed up. This gets the ball rolling for lively conversations and gives lots of energy to the party.
6. Give everyone at the table a “job”: opening wine; lighting candles; serving the first course; pouring water. This gets people moving about instead of making awkward small talk.

Here’s my menu for a Northwest winter dinner party, complete with blushing pears, hearty root veggies, and toasty nuts. We start with Creamy Roasted Parsnip Soup with Chevre and Walnut Crostini. The soup can be made ahead and then just finished off. Then we move on to an entrée of oven-roasted Spiced Chicken with Pears and Port—full of autumn flavors—accompanied by effortless Herbed Lemon Orzo. The meal is topped off with Chocolate Espresso Martinis—shaken up, served in small martini glasses, and topped with a dollop of chocolate whipped cream—for just a little something sweet at the end. These are also great served with little butter cookies or your favorite chocolate cookie baked in mini size.

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

Enjoy!

Creamy Roasted Parsnip Soup with Chevre & Walnut Crostini

Makes 6 servings

4 cups 1/2-inch-sliced peeled parsnips (about 1 1/2 pounds)

1 tablespoon olive oil

2 tablespoons butter

1/4 cup thinly sliced shallots

1 stalk celery, chopped (about 1/2 cup)

3 cloves garlic, finely minced

1/2 cup dry white wine

4 cups chicken broth (I used packaged organic broth)

1 cup heavy cream

1/2 teaspoon kosher salt

1/8 teaspoon cayenne pepper

Croutons

6 1/4-inch-thick slices baguette or French bread

Olive oil

3 ounces chevre (goat cheese)

3 tablespoons chopped walnuts, lightly toasted

Garnish: thinly sliced fresh chives and/or celery leaves

Preheat oven to 425 degrees F.

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

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

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

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

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

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

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

© Kathy Casey Food Studios® 2008

Spiced Chicken with Pears and Port

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

Makes 6 servings

3 firm ripe fresh pears

2 teaspoons ground coriander

1 teaspoon ground cardamom

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1 tablespoon kosher salt

6 skin-on, bone-in chicken breast halves

3 tablespoons olive oil

2 shallots, thinly sliced

6 cloves fresh garlic, sliced

1 unpeeled lemon, sliced (about 9 slices)

1 cup port wine

1 teaspoon cornstarch (optional)

1/4 cup fresh flat-leaf parsley leaves for garnishing

Preheat an oven to 375 degrees F.

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

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

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

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

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

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

Adapted from Kathy Casey’s Northwest Table cookbook, Chronicle Books – www.kathycasey.com

© Kathy Casey Food Studios® 2008

Herbed Lemon Orzo

Makes 6 servings

12 ounces dry orzo pasta (2 cups)

2 tablespoons butter, salted

1 tablespoon extra-virgin olive oil

1 tablespoon very finely minced shallots

1/2 cup very coarsely chopped Italian parsley leaves

1/4 cup thinly sliced chives

1 tablespoon chopped fresh mint

2 tablespoons fresh lemon juice

1 tablespoon finely minced lemon zest

3/4 teaspoon kosher salt

fresh-ground black pepper

1/3 cup finely grated mizithra cheese, or substitute parmesan

Bring 3 quarts of water to a boil in a large pot over medium-high heat. Stir in orzo and cook for approximately 6 – 7 minutes, stirring often, until just al dente or per package instructions. Immediately drain well, then place orzo in a heat-proof bowl. Stir in butter, olive oil, shallots and herbs to coat well. Then stir in lemon juice, zest, seasonings and cheese. Serve immediately.

© Kathy Casey Food Studios® 2008

Chocolate Espresso Martinis

Makes 6 servings

Cocktail Pre-mix

1/2 cup Starbucks coffee liqueur

1/2 cup Amarula Cream or Baileys Irish Cream liqueur

3 tablespoons high-quality chocolate sauce, such as Fran’s or Scharffen Berger

1/2 cup vanilla vodka

Chocolate Cream

1/3 cup whipping cream

2 tablespoons chocolate sauce

Garnish: coffee beans, chocolate-covered espresso beans or chocolate shavings

In a small container, combine the cocktail pre-mix ingredients. Then transfer to a pretty bottle with a pour spout. The pre-mix can be made up to 1 week in advance and kept refrigerated.

To make the cream: In a small bowl, combine the whipping cream and chocolate sauce and whip until very, very softly peaked.

For each cocktail, fill a cocktail shaker with ice and then measure in 2 ounces (1/4 cup) of the pre-mix. Shake vigorously for 10 seconds, then strain into a small martin glass. Top each cocktail with a dollop of the whipped cream and garnish with coffee beans and/or chocolate.

© Kathy Casey Food Studios® 2008