Upside-down cakes are a major comfort food. They have been a mainstay over the years at church suppers and family picnics. When I was a kid, my mom’s Pineapple Upside-Down Cake was one of my favorites, partly because it was so mysterious and amazing to see it being put together with the pineapple in the bottom of the baking dish and then have the wonderfully gooey, caramelized pineapple slices end up on the top. Magical!

But hey, upside down cakes are not just for dessert. For a tasty wake-up variation I whipped up a Breakfast Oatmeal Apple Upside-Down Cake. This moist cake is not too sweet and is a real treat for a weekend brunch. My tasting team especially liked it topped with a pouf of yogurt.

Breakfast Oatmeal Apple Upside-Down Cake
Makes one 10-inch round cake, serving 8 to 10

Batter:
2/3 cup rolled oats
½ cup golden raisins
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup boiling water
2/3 cup packed brown sugar
2/3 cup granulated sugar
1 egg
1/3 cup vegetable oil
1 cup flour
¾ teaspoon baking soda
¼ teaspoon salt

Apple layer:
1 tablespoon brown sugar
1 tablespoon flour
½ cup chopped pecans
1 Gala apple, cored, skin on, sliced in thin wedges
Vanilla yogurt (optional)

Preheat oven to 350 degrees. Spray a 10-inch round cake pan with vegetable cooking spray and set aside.

To prepare batter: Mix oats, raisins, cinnamon and nutmeg in a heat-proof container and pour measured boiling water over mixture. Let sit for 15 minutes.

Meanwhile, prepare the apple layer: In a small bowl, mix together 1 tablespoon brown sugar, 1 tablespoon flour and the pecans; pat out into the bottom of the cake pan. Then lay the apple slices out evenly on the brown sugar mixture. Set aside.

To finish batter: In a large bowl, combine the 2/3 cup brown sugar, granulated sugar, egg and oil; mix well. In a small bowl, mix together 1 cup flour, soda and salt, then add to sugar mixture. Add plumped oat mixture and stir well.

Without disturbing the apple layer, add batter to the cake pan carefully, and then lightly rap pan on counter to release any bubbles. Bake in preheated oven for 35 to 40 minutes or until cake tests done.

Let sit 5 minutes after coming out of the oven, loosen sides of cake from pan with a table knife, and then immediately invert cake onto a large plate. Serve warm or at room temperature, topped with dollops of vanilla yogurt if desired.

Copywrite 2005 Kathy Casey Food Studios

Busy days calls for quick and easy, but healthful meals. One of my favorite sauces for fresh fish is what I call a “splash”. Splashes can be made with lemon, fresh herbs and olive oil.One of my favorite sauces for fresh fish is what I call a “splash”. Splashes can be made with lemon, fresh herbs and olive oil. My recipe for Chelada Splash – echoes the fresh bright ingredients in a chelada cocktail — fresh lime and beer, a bit of heat, and of course a splash of beer! Try this recipe out on your favorite grilled fish or shellfish as the days get warmer for great patio dining.

Grilled Fish with Pacifico Chelada Lime Splash
If a light type of fish such as halibut is not available, any type of grilled firm fish or shellfish is great with the Chelada Lime Splash!
Makes 4 to 6 servings

Splash
4 Tbls olive oil
3 Tbls fresh lime juice
1/3 cup Pacifico Beer
2 tsp minced lime zest
1 Tbls thinly sliced chives
2 Tbls chopped cilantro
1 Tbls minced parsley
2 – 3 tsp Tabasco, depending upon how spicy you like it
2 tsp minced garlic
3/4 tsp salt
———————-
4 (6-oz) fresh fish steaks or fillets, such as halibut or cod
Olive oil
Salt and black pepper
Garnish:lime wedges and cilantro sprigs 

To make the splash: Mix all ingredients together well and refrigerate until needed.
To cook the fish: Preheat the grill until hot. Lightly rub the fish on each side with a little oil and season with salt and pepper as desired.
Grill the fish for 2 – 3 minutes per side, depending on the thickness of the fish. Fish should be nicely grill-marked and cooked through, but still juicy.
Place the fish on plates, and splash each piece of fish with 1 Tbls or more of the Pacifico Chelada Lime Splash. Pass the remaining splash on the side.

Chef’s Tips: To add a light smoky flavor, soak a few wood chips, such as apple, mesquite or pecan (depending upon where you live) in water, and throw on the coals just before placing fish on grill. If grilling is not your thing, you can pan-sear or bake the fish. Recipe © 2008 Kathy Casey

Almost everybody I know loves pork, what to me is the most versatile meat in the world. Many cultures cook up this tasty porcine protein in a multitude of ways. 

In the last few years, there has been a pork resurgence—almost cult-like—with special pig dinners, books, charcuterie classes … the list goes on and on. One of my friends even told me her daughter has declared herself a “baco-tarian”: she doesn’t eat any meat, poultry, fish or other animal products EXCEPT bacon. Vegetarians, stand back—this is not my idea! I am only reporting the facts.

Recently, when working on a cruise line menu in the Southeast, our first stop was New Orleans, where we dined at Cochon. Opened by owner and chef Donald Link, who consistently received accolades for his Herbsaint Restaurant, and co-owner and chef Stephen Stryjewski, Cochon features a totally modern, inspired Southern menu. The name, which means pig in French, forecasts the bill of fare; this menu is full of pigs—pigs were flying! And it was fantastic. 

We had spicy grilled pork ribs with homemade watermelon pickle; and smoked ham hocks with grits and brown gravy; and—the pièce de résistance-Louisiana cochon with turnips, cabbage and cracklin’s. We were in pig heaven! If you get a chance to visit New Orleans and are a pork-lover, you must try Cochon.

Cruising up the big river, we stopped in Natchez, Mississippi, where the ship’s kitchen crew insisted that we venture into town to try the Pig Out Inn. There we had sauced and sloppy, pulled-pork sandwiches—made from slow-cooked pork shoulder—and tender, finger-licking ribs. Since these towns were really hit hard by Hurricane Katrina, I felt it my duty to add back into the local economy by ordering mass bags of sandwiches to take back to the fellas on the ship, where the goodies were exuberantly devoured. When I inquired about a cab in this tiny city, the restaurant manager insisted on personally driving us back to the ship. Southern hospitality and barbecue at their best! Here’s one of my favorite pork recipes: 

Slow-Braised Pork Pot Roast with Apples & Onions”
Makes 6 to 8 servings
1 (2 1/2-pound) boneless pork shoulder or butt roast
2 teaspoons salt
1/4 teaspoon black pepper
2 Gala apples, each cut in 8 chunks
1 large onion, cut in 16 chunks
2 large sprigs fresh thyme
6 cloves garlic
1 teaspoon caraway seeds, optional
1/3 cup raspberry or white wine vinegar
3 tablespoons sugar
Preheat an oven to 350°F.

Pat dry the pork roast and sprinkle with the salt and pepper. Place apples, onion, thyme, and garlic in a small roasting pan and set the pork roast on top. Sprinkle with the caraway seeds.

Mix together the vinegar and sugar until the sugar is dissolved, then pour it around the pork.

Place the pork in the oven and roast, uncovered, for 1 hour. Cover the pan with a tight-fitting lid and continue roasting for about 1 1/2 hours more, until the pork is fork-tender. The total roasting time will be about 2 1/2 hours.

Recipe from Dishing with Kathy Casey: Sasquatch Books, Copyright © 2002 by Kathy Casey

Baby “choys” are delicious also simply stir-fried with ginger and soy sauce and served room temperature or chilled for hot weather meals. I’m pairing baby bok choy with beef and shiitake mushrooms in a spicy sweet stir-fry—an easy healthy meal when served up with simple, fragrant steamed jasmine rice. You can also make this recipe with sliced chicken breast, large shrimp or tofu.

Sweet & Spicy Baby Bok Choy & Beef Stir-Fry with Shiitake Mushrooms
 
Makes about 4 servings
 
8 medium heads baby bok choy
2 teaspoons sesame oil
2 teaspoons canola oil
1 pound thinly sliced beef stir-fry meat, such as top sirloin
1/4 teaspoon salt
1 1/2 cups stemmed and sliced shiitake mushrooms
1 tablespoon thinly sliced garlic
3 tablespoons soy sauce
1 teaspoon cornstarch
1/4 cup Thai sweet chili sauce
1 tablespoon toasted sesame seeds
 
Cut bok choy lengthwise into quarters. Rinse well and pat dry. Set aside. Have all remaining ingredients prepared and measured out, and within reach of the stove.
 
Heat oils in a very large nonstick sauté pan or wok over high heat. When pan is very hot, add the meat. Season with salt and quickly stir-fry the meat for about 30 seconds, spreading it out in the pan to get some good browning. Then add the mushrooms, garlic and bok choy. Stir-fry till bok choy is tender-crisp, about 2 to 3 minutes.
 
Quickly stir together the soy sauce and cornstarch and add to the pan along with the sweet chili sauce. Mix in and stir-fry for a few more seconds. Remove food from pan to a platter and sprinkle with sesame seeds. ©2006 by Kathy Casey Food Studios®
 
 

Asparagus is springing up! And though a lot of people have the perception that the skinny asparagus is preferable — wrong! The fatties are much better in flavor. The first is coming on the market right now from California.

Tasty asparagus has been a mainstay at fine restaurants forever. You see it on almost every grand steakhouse’s menu as a side dish — slathered in hollandaise. And, really, who doesn’t love that little splurge!

An equally delicious way to serve up this local short-season wonder is in a scrumptious A.M. dish just perfect for Easter morning brunch — Asparagus, Shrimp & Boursin Breakfast Scramble. This medley of flavors melds beautifully — the garlicky herby Boursin giving it its final yum factor.

Another popular way to prepare fresh asparagus is grilled on a BBQ and served with a great dip. Hot off the grill, warm or even chilled, the grill adds a nice smoky character to the “grass.

But alas, no hollandaise or boursin cheese for me. I have been on a low fat eating plan for the last 6 months –so last night I made a very flavorful and low cal saute. First I cooked sliced sweet onion with shitake mushrooms for a few minutes in a non-stick pan and then added fresh asparagus spears, trimmed and broken in half. I added some fresh garlic and about 1/2 a cup of some brewed red chai tea and a splash of tamari. Then covered the pan for about a minute to get the asparagus steaming. I then removed the lid and continued to cook till the asparagus was tender and the tea was reduced. Yum!

So get your spring on with some fresh asparagus!

Asparagus, Shrimp & Boursin Breakfast Scramble

Makes about 4 servings

8 eggs
2 tablespoons water
salt & pepper to taste
1 1/2 teaspoons olive oil
1 cup bias-cut fresh asparagus
4 oz. wt. (1/2 cup) bay shrimp, drained well (you can also use crab meat)
1/2 cup Boursin cheese (garlic and herb)
chopped parsley for garnish if desiredIn a large bowl whisk together the eggs and water until very foamy; season as desired with salt and pepper and set aside.

In a large, non-stick skillet heat the olive oil over medium-high heat until hot. Add the asparagus and cook, stirring often, until barely tender, about 2 minutes.Add in the egg mixture and move the eggs around the pan with a spoon or spatula, turning them as necessary until they are three-quarters cooked, about 1 – 2 minutes, and have just started to thicken.

At this point add the shrimp. Fold into eggs, heat through and serve immediately. Dollop 2 tablespoons of Boursin on top of each serving and sprinkle with parsley if desired.

Copyright 2000 by Kathy Casey

It signals 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—brush stroking 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, under ripe 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—coloring 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 local crops or that grown in backyards

The one thing to be cautious of if using home-grown, 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. Try baking up my Apple Rhubarb Sour Cream Tart with Walnut Crust. The sweet apple, tart rhubarb and delicate custard are wonderfully set off by the nutty flavors of the crust and crunchy topping. You can either make this pie before dinner and pop it out of the oven about 30 to 60 minutes before you plan on serving it, or bake it early in the morning then refrigerate it until dinnertime.

Apple Rhubarb Sour Cream Tart with Walnut Crust

Makes 1 (9-inch) tart

Crust

3/4 cup flour
3/4 teaspoon cinnamon
3 tablespoons walnut pieces
1/8 teaspoon salt
4 tablespoons (1/2 stick) butter, cold, cut in pieces
1 1/2 tablespoons ice water
Topping2 tablespoons butter, cold
1/4 cup flour
1/4 cup regular rolled oats
1/4 cup chopped walnutsFilling

1 cup sugar
3 tablespoons flour
1/4 teaspoon salt
1 egg
1 cup sour cream
2 cups peeled, 1/2-inch-diced Gala apple
2 cups of 1/2-inch-sliced rhubarbTo make the crust: In work bowl of food processor, combine flour, cinnamon, walnuts and salt. Process until nuts are very finely chopped. Add butter and pulse in until mixture resembles coarse cornmeal.

With processor running, add ice water, about 1/2 tablespoon at a time, and process only until dough starts to form a ball. Do not over-process dough. Remove dough from processor. Form dough into a disk, wrap in plastic, and refrigerate for 20 minutes before rolling.

Preheat oven to 400 degrees F.

Meanwhile, in a small bowl make the topping: Cut the butter into small pieces, and add the remaining topping ingredients. Combine with fingers until crumbly. Set aside.

To make the filling: In a large bowl, stir sugar, flour and salt together. Add the egg and sour cream and whisk till smooth. Add the diced apple and rhubarb and mix in gently. Set aside.

On a lightly floured surface, roll out the dough to a bit bigger than a 9-inch pie pan. Brush excess flour off crust, then gently roll up crust onto rolling pin. Unroll into pie pan and fit crust into pan. Roll excess crust over to make a thick edge, then crimp decoratively.Spoon filling into crust. Bake in preheated oven for about 20 minutes.

Remove pie from oven and sprinkle with topping, distributing evenly. Return pie to oven for about 30 minutes more, until topping appears to be slightly crispy and lightly browned.Cool thoroughly before cutting. Store refrigerated. ©2006 by Kathy Casey Food Studios®

Whole grains are all the rage now, what with their healthful benefits and high fiber content. And they can be incorporated into both old favorite recipes and new preparations that will add some excitement and goodness to any meal.

How many people have not eaten tabbouleh salad? This easy-to-make salad is a staple at most deli departments for just this reason: all you have to do is cover bulgur with boiling water, let it sit, and then stir in some lemon juice, olive oil, tomatoes and parsley … and you have a great salad.

When I asked my co-worker Trixie Rombouts when she first had it, she exclaimed, “In the ’60s!” Wow, now that was a bit ahead of the times. Both of Trixie’s parents were European, so she was sent off to school with lunch in a “recycled” sack (not the Barbie lunch box she coveted) fitted out with a recycled yogurt cup filled with freshly made tabbouleh salad adorned with fresh mint from their yard, and a hunk of kasseri cheese. Nowadays, that would be the ultimate sustainable, organic lunch, but those days there weren’t many takers at lunchtime trading—no Twinkies for tabbouleh then! When we tested my recipe for Turkish Tabbouleh Salad with Dried Apricots and Pistachios, of course I had to have Trixie be my taster. It passed with an exclamation of, “Wow, this is fantastic!”

Turkish Tabbouleh Salad with Dried Apricots & Pistachios

Makes 8 cups
1 3/4 cups boiling water
2 teaspoons kosher salt (divided)
1 1/2 cups bulgur wheat
6 tablespoons fresh lemon juice
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
3 roma tomatoes, diced 1/2 inch
4 green onions, thinly sliced
3/4 cup coarsely chopped dried apricots
3/4 cup shelled pistachios, lightly toasted
1 can (15 1/2 ounces) garbanzo beans, drained
1/4 cup tiny-diced sweet white onion
1/4 cup chopped fresh mint
1/2 cup coarsely chopped flat leaf parsley
1/2 cup coarsely chopped cilantro
In a medium saucepan over high heat, bring water and 1 teaspoon of the salt to a boil, then immediately stir in the bulgur wheat and remove from the heat. Cover and let sit for 1 hour or until all the water has been soaked up. Uncover and let cool.In a large bowl, mix together remaining 1 teaspoon of salt, lemon juice, black pepper and olive oil. Then add remaining ingredients and cooled bulgur. Mix together well, until all ingredients are coated with dressing.

Recipe ©2007 by Kathy Casey Food Studios®

Today is the start of my new blog Dishing with Kathy Casey and also my farewell Dishing Column for the Seattle Times.  I have been dishing up stories and recipes for the Seattle Times for over 12 years and loved every minute of it, but, it’s time to move on to new culinary adventures. Here, in my new venue to dish, you can expect a daily dose of new and exciting recipes, restaurant reviews, cookbook reviews, food trends, tasty travel  and kitchen gadgets. Today I’m starting you out with one of my favorite recipes, Chardonnay Braised Chicken. I love to serve this dish with buttered noodles or lush mashed potatoes. Come back tomorrow for more hot dish. And please, telll me what you think. I love feedback, so leave a comment!

Chardonnay Braised Chicken
Makes 4 – 6 servings
2 tablespoons olive oil
1 large chicken (about 4 pounds), cut in pieces (standard 8 pieces: 2 breasts, 2 legs, 2 thighs, 2 wings)
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon fennel seed
3/4 cup large-diced onion
3/4 cup large-diced celery
3/4 cup large-diced carrot
3/4 cup sliced mushrooms
3/4 cup large-diced red bell peppers
1 tablespoon minced garlic
1 teaspoon minced fresh thyme
1 3/4 cups Chardonnay wine
1 tablespoon water
1 tablespoon cornstarch
1/4 cup heavy cream
1 tablespoon minced fresh chives
1 tablespoon minced Italian parsley
Preheat oven to 350 degrees F.
1. Preheat oven to 350 degrees.
2. In a braising pan, large Dutch oven or wide soup pot, heat the olive oil over high heat. Meanwhile, lay chicken pieces out on a baking sheet and sprinkle both sides with salt and pepper. In hot oil brown the chicken well, about 4 minutes on each side, doing it in 2 batches if necessary to prevent overcrowding pan. Remove browned chicken to a plate.
3. Reduce heat to medium-high, add the fennel seed and onion and cook for about 10 seconds. Add celery, carrot, mushrooms and bell pepper; cook, stirring often, for about 2 to 3 minutes or until lightly browned.
4. Then add the garlic and stir in, cooking 30 seconds more. Place the chicken back in the pan, tucking it between the vegetables. Add the fresh thyme and the wine. Bring to a boil, then cover pan. Place in preheated oven and cook for 30 minutes. Remove lid from chicken and cook for another 30 minutes or until chicken is very tender and cooked through.
5. Remove chicken and vegetables to a platter and keep warm. Measure liquid; it should be about 2 cups. Return liquid to pan and place pan back over medium-high heat. (If liquid is more than 2 cups, boil for a minute or so to reduce.)
6. In a small cup mix together the water and cornstarch. Whisk the mixture into the sauce mixture in the pan, then add the cream. Cook, whisking continuously, until mixture comes to a boil. Boil for about 2 minutes or until saucy.
7. Remove pan from heat, stir in chives and parsley and spoon sauce over chicken and vegetables.
Copyright 2000, Kathy Casey Food Studios