Nancy Cook at My Home Cook N Blog wrote a fantastic Valentines dinner post that included my recipe for Crab and Artichoke Stuffed Potatoes – complete with step by step photos ! Very fun – check it out. Thanks Nancy – you are more photo ambitious than I am!

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®

A couple months ago I was approached by Whole Foods to be a guest chef on their video blog “The Secret Ingredient”. In this video segment chefs from around the country are given a “secret ingredient” and asked to come up with a dish highlighting that ingredient. The ingredient can be something as familiar as oatmeal or exotic as, well, lemongrass.

Click here to watch my video.

With lemongrass as my secret ingredient I chose to create a Coconut-Braised Black Cod. This dish utilizes a ton of fresh herbs and spices; fantastic dish for perking up chilly spring evenings.

With it’s lemony and herbacious perfume, I adore lemongrass. Don’t be timid if you don’t know how to use it; it’s super simple. To infuse a Thai soup I peel away the outer husks, then using the dull side of my knife, smash the bulb to break apart the fibers and expose the floral and lemon aroma and drop it in. I also use lemongrass in cocktails, muddling the bulb to extract that sexy fresh flavor.

The production of the video was so much fun! I loved the host Scott Simons, he has a great sense of humor and we really hit it off. The staff of Whole Foods was incredibly professional. We laughed and joked for most of the shoot, making for a super D’lish time.

Secret Ingredient: Lemongrass
Kathy’s Spicy Coconut Braised Black Cod with Colorful Vegetables

(Adapted from Kathy’s Spicy Coconut-Braised Lingcod with Colorful Vegetables in “Kathy Casey’s Northwest Table: Oregon, Washington, British Columbia, Southern Alaska”)

 Take your taste buds on a tropical adventure—any night of the week—with this quick and easy, Asian-inspired entrée. Lemongrass adds fresh lemon and bright flavor to the dish while coconut milk adds creamy richness without added cholesterol or trans fat. If black cod is unavailable in your area, substitute with lingcod, mahi mahi or rockfish fillets. Serve with  steamed jasmine rice for a dish that’s elegant enough for entertaining, yet easy enough for weeknight dinners.

Serves 4

2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro leaves
1 cup bean sprouts
1 1/2 teaspoons kosher salt
1 tablespoon sugar
1/2 teaspoon red pepper flakes
1 stalk fresh lemongrass
1 tablespoon canola or vegetable oil
4 6-ounce black cod fillets, about 1-inch thick center-cut, boned and skinned
1 tablespoon peeled and minced fresh ginger
1 tablespoon minced fresh garlic
1 can (13 to 14 ounces) unsweetened coconut milk
1 tablespoon soy sauce
2 tablespoons Asian fish sauce
1 small red bell pepper, cut into thin strips
1 large carrot, julienned
4 green onions, cut into 3-inch pieces
2 tablespoons fresh lime juice
Lime wedges for squeezing

In a medium bowl, toss together the mint, cilantro and bean sprouts, set aside. In a small bowl, mix salt with sugar and pepper flakes, set aside. Remove the tough outer layer of the lemongrass. Smash the remaining stalk with the side of a chef’s knife or a mallet to release the oils. Finely mince and set aside. Heat oil in a large skillet or sauté pan over medium-high heat. Sprinkle each fillet with the salt mixture. Sear fish 2 minutes per side, until lightly seared and browned. Move fish to one side of the pan and add ginger and garlic and sauté for 1 minute. Add coconut milk, soy sauce, fish sauce, lemongrass, bell pepper, carrot and green onion to the pan. Cook for 5 minutes at a fast simmer, or until the fish is just done and opaque throughout. Stir in lime juice.

Serve fish in shallow bowls, ladling the broth and vegetables over the fish. Garnish with about a 1/4-cup of the sprout mixture and a lime wedge. Serve Colorful Jasmine Rice on the side (see recipe below).

A Seattle Classic! Ray’s is celebrating its 35th Anniversary. And for those of us that know how hard the restaurant business is – that is quite a statement!

Most recently I had dinner at Ray’s with my husband John. It was a super beautiful sunny Friday evening and the place was packed! We started with the Ray’s ultra martini – made with my friend Ryan’s Aviation Gin distilled in Portland and garnished with a delicious piece of house hard-smoked salmon –wow!

Then moving on to salads we had the Boat House Salad: a classic combination of butter lettuce, point reyes farmstead blue cheese, dried NW cranberries and almonds– drizzled with a raspberry thyme vinaigrette. Our other salad was the Dungeness Crab Salad, loaded with chunks of delicious crab and sprinkled with peanuts – a tasty and light combination.

For our entrees John had the Smoked Sable Fish with a “chowder”  of corn, potato and chef Peters housemade smokey bacon – WOW– this dish is one of the best preparations of Black Cod I have ever had – it was a knock out. I, being in a lighter eating mode, enjoyed the grilled Wild White King Salmon beautifully cooked and served with a bing cherry puree – nice and light! I asked not to be temped with the sexy potatoes that it was paired with, and instead had local pea pods and asparagus as my accompaniment – the whole dish was perfectly prepared and really d’lish!

And service too was stellar. Tiffany, our server, was fantastic. It was the kind of crisp efficient service I almost had though was a thing of the past these days. Thank you Tiffany for making our dinner even better.

And to General Manager extraordinaire “Moe” and her team – congratulations on your anniversary – Ray’s is and deserves to be a true Seattle icon!

Here’s to another 35 years and I hope to be there.

To get the most out of your summer grilling follow these tips from Ray’s Executive Chef Peter Birk

1. Hot fire, but not too hot – you should be able to hold your hand a few inches above the grill for a couple of seconds
2. Clean, well oiled grill
3. Enjoy what you’re doing – don’t stress about over or undercooking – if you worry to much, your food will show it

Recipe for Teriyaki Coho Salmon courtesy of Ray’s Boat House

Note: Requires at least 4 hours marinating time

4 6-ounce wild coho salmon fillets, skin on
1 cup soy sauce
1/2 cup dry sherry
1/4 cup toasted sesame oil
3 tablespoons peeled and chopped fresh ginger
2 green onions, chopped
1/4 cup brown sugar

Combine soy sauce, sherry, sesame oil, ginger, green onions and brown sugar, and mix well. The marinade should be made a day in advance and refrigerated to allow flavors to blend. In a shallow glass baking dish, cover salmon fillets with marinade. Cover and marinate in the refrigerator at least 4 hours and up to 24 hours, according to how strong a flavor you prefer.

Heat grill to medium-high heat.  Place fillets flesh side down on the grill and cook for about 3 minutes. Turn over and cook just until the center of the fillet becomes opaque, about 3 additional minutes. Total grilling time is approximately 6 minutes, depending on thickness of fish. Serve with steamed rice.

This marinade is excellent for other kinds of fish, as well as chicken and meats.

MENU
Orange, Endive, Watercress and Walnut Salad with Chevre Crostini
Grilled Salmon with Herbed Sweet Onions
“Green” Rice Prima Vera with Asparagus, Peas & Pods
Roasted Rhubarb Honey Mousse

Suggested wine with dinner: Chinook Sauvignon Blanc
Do ahead’s: Up to 2 days in advance—for the salad make the dressing and toast the walnuts, for the dessert pre-roast the rhubarb.

My menu for a D’licious Mother’s Day dinner is totally Northwest and celebrates our local and regional products to the max! The menu serves 6 – but can always be doubled for a bigger crowd.

We start with a fresh and bright salad of sweet, colorful oranges, vibrant watercress, and slightly bitter Belgian endive—tossed with a tangy tarragon dressing and a scatter of toasted walnuts. (Okay, the oranges aren’t from here!) Serve the salad with baguette slices spread with creamy Chevre goat cheese –These are served hot from the oven—the perfect creamy-crunchy foil to the salad.

Then it’s on to salmon. Make sure it’s Pacific – and wild—not farm raised—as there is absolutely no comparison in flavor. The fish is simply seasoned, then grilled – or if the weather totally prohibits grilling, you could broil or sauté the salmon – hot and quick.

Top the salmon with herb-marinated slices of sweet onions. This is soooo pretty—the pink salmon peeks through the rings of green-flecked white onion slices. And it’s easy easy easy.

Mutual Fish, one of my long time favorite fish stores has Fresh Wild Troll-Caught King Salmon from Alaska for this weekend – but be sure to call to be sure they still have some before making the trip. Mutual Fish (206) 322-4368 location: 2335 Rainier Avenue S. Seattle

“Green” Rice Prima Vera with Asparagus, Peas & Pods is the perfect accompaniment to the salmon. Fragrant basmati rice is baked then you fold in asparagus, English peas and pea pods.

To top it all off, there’s a dessert inspired by my grandmother—who every spring and early summer had a pan of tart-and-sweet rhubarb stewing. For Roasted Rhubarb Honey Mousse, sliced rhubarb is tossed with sugar and then slow-roasted to a syrupy goodness. Then it’s chilled and folded with honey-sweetened whipped cream. It is heavenly and Mom will sure to be impressed!

Orange, Endive, Watercress and Walnut Salad with Chevre Crostini
Makes 4 servings

3 large oranges
3/4 cup finely julienned red onion (if onions are strong in flavor, soak in ice water for 10 minutes then drain well)
1 large head Belgian endive
1 -2 bunch watercress, (depending upon size) leaves and tender sprigs picked from coarse stems – (or substitute 3 cups mixed salad greens)
1/2 cup walnuts, coarsely chopped, then toasted
salt and freshly ground black pepper

Dressing
4 tablespoons regular or low-fat mayonnaise
4 tablespoons white wine vinegar
1 1/2 tablespoon honey
5 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh tarragon

Chevre Crostini
12 1/4-inch-thick slices baguette
6 ounces Chevre-style soft goat cheese

Cut rind and all white pith from oranges, cut in half lengthwise, then slice into 1/4-inch-thick half-moons. Rinse onion julienne in cold water, and drain thoroughly. Split endive in half lengthwise, remove core, and slice endive lengthwise into strips.

Place orange slices, onion, greens and walnuts together in a large bowl. Set aside.

In a separate bowl, whisk together mayonnaise, vinegar, and honey. Gradually whisk in oil, emulsifying dressing. Whisk in tarragon. Set aside.

Preheat oven to 400 degrees F.
Meanwhile, spread baguette slices with Chevre. Place on a baking sheet and toast in oven for about 6 to 8 minutes, or until bread is crispy. Keep warm.

Add dressing to salad ingredients and toss to coat evenly. Add salt and pepper to taste, and toss again. Divide salad among 6 plates and serve with the Chevre Crostini.
©2008 by Kathy Casey Food Studios®

Grilled Salmon with Herbed Sweet Onions
Makes 6 servings

Onions
1 large Walla Walla Sweet or other sweet onion, cut in 1/2-inch rings
1/4 cup white wine vinegar
3 tablespoons sugar
1/2 teaspoon kosher salt
1/4 teaspoon red chili flakes
2 tablespoons olive oil
2 tablespoons coarsely chopped fresh basil or cilantro
1 tablespoon coarsely chopped fresh tarragon
1 tablespoon 1/2-inch pieces fresh chives
2 tablespoons coarsely chopped fresh Italian parsley
…………………
2 tablespoons olive oil
6 fresh salmon fillet portions, skinless (about 1 1/2 pounds)
Dish D’Lish French Seasoning Salt (available at www.kathycasey.com or in the Northwest; Metropolitan Markets)
   or Kosher salt and pepper
lots of fresh herb sprigs for garnish

To make the onions: Carefully separate the onion rings and place in zip-style plastic bag. In a small bowl, whisk together vinegar, sugar, salt, chili flakes and oil. Pour marinade over onions, and close the bag, expelling excess air. Turn bag to coat onions evenly, then refrigerate. Marinate rings, refrigerated, at least 30 minutes, or up to 4 hours, turning bag occasionally. Just before serving, place onions and marinade into a large bowl, and gently toss with the chopped herbs.

To grill salmon and serve: Heat your grill to hot. Meanwhile, place the olive oil on a large dinner plate; swipe each side of the salmon fillets through the oil, then season well with Dish D’Lish French Seasoning Salt or salt and pepper. Place on hot grill, and cook—creating crisscross marks on each side of the salmon. Cook fish till desired doneness. Different-sized salmon fillets will cook differently—just use good judgment and try not to overcook your salmon.

Place grilled salmon on plates and divide onions evenly among them, piling high and spooning marinade over. Garnish plates with fresh herb sprigs if desired, and serve immediately.

Note: For a summer buffet table, grill a whole side of salmon and serve on a large platter, festooned with the herbed onions and fresh herb sprigs.
Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco.
Copyright © 2006 by Kathy Casey.

“Green” Rice Prima Vera with Asparagus, Peas & Pods
Makes 6 servings

1 cup basmati rice, rinsed and drained well
1 1/2 cups water
1/2 cup chopped parsley
3 tablespoons butter
3/4 cup 1/4-inch-diced onion
1 1/2 teaspoons minced garlic
1 tablespoon fresh lemon juice
1 1/2 teaspoons minced lemon zest
2 tablespoons cream
1 1/4 teaspoons salt
————————–
1 tablespoon olive oil
3/4 cup snap or snow peas, trimmed, stringed, and sliced on the diagonal
3/4 cup slant cut asparagus
1/2 cup frozen peas, partially defrosted, or shelled fresh peas
salt & pepper, to taste
2 tablespoons thinly sliced chives
fresh pea vines for garnish, optional

Preheat oven to 375 degrees F. Place the very well-drained rice in a 1 1/2-quart baking dish. Set aside.

Combine water and chopped parsley in a blender and blend to cut parsley very fine. Reserve.

Melt butter in a non-stick or heavy saucepan. Add onion and sauté over medium heat until soft, about 2 minutes. Add garlic and cook for about 30 seconds. Add water-parsley mixture, being sure to scrape the parsley into the pan. Add lemon juice, zest, cream and salt, and bring to a boil.  Stir the mixture into the rice, being sure to scrape up and include all the goodies. Seal tightly with foil and bake for about 20 to 25 minutes, or until the rice is tender and all the liquid is absorbed. When rice is done, fluff with a fork, and keep warm while finishing the vegetables.

During the last few minutes before rice is done, heat oil in a skillet over medium to medium-high heat. Add pea pods and asparagus, and sauté about 1 1/2 minutes. Add shelled peas, and sauté about 30 seconds more – or until just tender. Season vegetables to taste with salt and pepper, and fold vegetables and chives into rice before serving. Garnish with fresh pea vines if desired.
Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey.

Roasted Rhubarb Honey Mousse
Makes 6 servings

1 pound rhubarb, trimmed and cut in 1-inch pieces (4 cups)
1 cup sugar
…………………………………………………
3 ounces cream cheese
5 tablespoons honey
1 1/2 cups whipping cream

Preheat oven to 375 degrees.

Toss together rhubarb and sugar and place in a 9- x 13-inch glass baking pan. Roast, uncovered, in preheated oven for 45 minutes, until rhubarb is soft and syrup is slightly caramelized. Stir thoroughly and carefully after the first 20 minutes.

Refrigerate overnight, or for at least 4 hours, until completely cooled.

Whip cream cheese with 4 tablespoons (1/4 cup) of the honey in a mixer until very fluffy. Transfer to a large bowl and fold in chilled rhubarb mixture. Whip the cream with remaining tablespoon honey until firmly peaked. Stir about 1/3 of the whipped cream into the rhubarb-cream cheese mixture to lighten it, then fold in the remaining whipped cream.

Dish up into 6, pretty glasses. Refrigerate until ready to serve, then top with a little plain whipped cream if desired and an edible, spring flower, such as a pansy.

Note: If selecting edible flowers from your yard, be sure they are edible and have not been sprayed with pesticide or other chemicals. Rinse all blossoms thoroughly.
Copyright © 2003, Kathy Casey Food Studios®

Listen to me, Kathy Casey every Thursday at 4:15 on KOMO.

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