Outdoor entertaining during the summer can be as simple as a buffet of delicious make-ahead salads with some great bread and wine. Everyone loves old-fashioned, picnicky, or what I call dish-up, salads. And certainly no food’s more welcome to a pot luck or Labor Day gathering.

Think of potato salad—how many versions can there be? Sweet German, mustard and eggy Mom’s style, hip sweet potato with spicy chutney dressing, even baked potato with bacon, chives … totally loaded!

Big ethnic flavors are especially great to meld into summer salads such as in my featured recipes.

Colorful Wheat Berry, Edamame and Shiitake Mushroom Salad takes on an Asian flavor flair and is vibrant with sweet red peppers, carrots, and green onions. With the addition of shiitake mushrooms, which are a good source of dietary fiber, anti-oxidants and trace minerals plus protein-rich edamame beans, this salad is a nutritional powerhouse. This super-good-for-you salad is great as an accompaniment to grilled fish.

For my friends at SUNSET® Produce, I whipped up a Glorious Greek Salad with Feta Vinaigrette that uses a rainbow of summer veggies and their tasty Campari® Tomatoes! It’s perfect to serve at your next gathering of friends and family.

Glorious Greek Salad with Feta Vinaigrette
Photo ©2010 Kathy Casey Food Studios® for SUNSET® Produce

Assembling kits of the salad components makes these excellent take-along dishes for potluck picnics and parties, too. Put “dry” ingredients, “wet” solid ingredients and dressing in separate large zip-lock bags. Just pack up your baggies and a big bowl, and you’re on your way! Then mix them together right before serving.

So whether you mix-and-match salads to build a picnic around an international theme or stick to American classics, dish up salads will provide a parade of fabulous flavors for a festive Labor Day or any summer celebration.

Colorful Wheat Berry, Edamame and Shiitake Mushroom Salad
Makes about 5 cups

3/4 cup whole wheat berries or spelt
2 quarts water
1 cup frozen, shelled edamame beans, defrosted
1 medium red bell pepper, julienned
1 cup thinly sliced shiitake mushrooms
3 green onions, thinly sliced
2 to 3 tablespoons coarsely chopped parsley
1 medium carrot, thinly bias cut
1 cup thinly sliced napa cabbage

Dressing
2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons vegetable oil
2 tablespoons unseasoned rice vinegar
1/2 tablespoon honey
1/2 to 1 teaspoon Asian chili paste, such as sambal oelek
1 1/2 teaspoons finely minced fresh ginger
1 1/2 teaspoons finely minced fresh garlic

To cook the wheat berries or spelt: In a large pot, bring the wheat berries and water to a boil then reduce to a slow simmer. Simmer until wheat berries are very tender, about 45 minutes to 1 hour. (Spelt may need to cook a bit longer.) Add more water if needed. Drain wheat berries and cool

Meanwhile, mix the dressing.

When the wheat berries are cool, combine with remaining salad ingredients in a large bowl. Drizzle with the dressing and mix well. The salad can be served right away, or refrigerated for up to 4 hours. Bring to room temperature for about 30 minutes before serving.

© 2010 Kathy Casey Food Studios – www.kathycasey.com

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Okay, I know that at the big holiday dinners it’s hard to break away from the tried and true accompaniments… the infamous green bean and mushroom casserole topped with those crispy fried onions, the marshmallow, sugary coma yams, the sagey stuffing. Well I’m not saying to forget making all of your favorites — but just suggesting that this year you try one or two new things.

Now let’s chat about Brussels sprouts. For years I couldn’t even bear the thought of them – remembering them only as stinky, overcooked little cabbages. But after lots of Brussels-sprouts-correctly-cooked “therapy,” I will happily eat those petites choux, especially when lightly steamed and slathered with Toasted Walnut Butter. … Stinky cabbages, be gone!  Even my husband’s family will eat them!

And what’s always the most debatable menu item? Well, stuffing of course! Is corn bread your standard, or sagey bread your pleasure? Do you like it super-moist or extra-herby? With sausage? What about water chestnuts for crunch? Does your group fight over the crispy crunchy part or the squishy moist stuff deep in the bird? And why is there never enough??!! Most everyone would almost forsake the entire meal for a big mound of the perfect stuffing.

But this year why not try something a little different? My Overnight Wild Rice, Hazelnut & Mushroom Stuffing is a delicious and also healthier alternative to traditional bread stuffing. It’s based on cooked wild rice, veggies and wild mushrooms, and still includes bread—but make that from a local, rustic loaf—and about half as much butter as is typical. This medley is then enhanced with crunchy toasted hazelnuts, tangy dried cranberries, and fresh herbs. Prepping the stuffing the night before serving gives all the flavors a chance to meld and makes it easier on the cook, too. This is also an excellent dish to “bring and bake”.

Here’s wishing that all your holiday meals are D’Lish!
 
Brussels Sprouts with Toasted Walnut Butter
Makes about 12 servings

6 cups trimmed and halved fresh Brussels sprouts (about 3 pounds)

Butter
3/4 cup walnut pieces
4 tablespoons salted butter
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon fresh lemon juice
1 1/2 teaspoons finely minced lemon zest
2 tablespoons real maple syrup

Prepare compound butter first.
Preheat oven to 350 degrees.
Spread walnuts on a baking pan and place in preheated oven for about 5 minutes or until nuts are lightly toasted and golden. Let cool. Place butter, salt, pepper, lemon juice, zest and maple syrup in a food processor and process ingredients until smooth. Add cooled walnuts and pulse into butter till almost smooth but small pieces of walnut are still visible. Steam Brussels sprouts in a steaming basket over boiling water and cook until just tender — but not overcooked. Immediately toss with softened walnut butter and serve.
Note: If making butter ahead, it can be refrigerated for up to 1 week. Just be sure to bring to room temperature before using.
Copyright © 2000 by Kathy Casey – From Dishing with Kathy Casey

Overnight Wild Rice, Hazelnut & Mushroom Stuffing
Be sure to use a good rustic loaf of bread.
Makes 6 – 8 servings

6 cups water
1 1/2 teaspoons salt
1 cup wild rice
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4 cups 1-inch-cubed rustic artisanal bread
1/2 cup toasted, coarsely chopped hazelnuts
4 tablespoons (1/2 stick) salted butter (or you can use olive oil- but butter adds more flavor)
1 cup 1/4-inch-diced onion
1 cup 1/4-inch-diced celery
3 cups sliced chanterelle mushrooms, or substitute other wild mushrooms or domestic mushrooms
1/2 teaspoon salt (or more to taste)
1/4 teaspoon fresh-ground black pepper
1/2 cup dried cranberries
1 1/2 cups chicken broth or stock
1 egg, beaten
2 teaspoons finely chopped fresh thyme
1 1/2 teaspoons finely chopped fresh rosemary
1 tablespoon chopped fresh sage
2 tablespoons chopped fresh parsley

In a large pot, bring water and salt to a boil. Stir in wild rice and return to a boil. Reduce heat and simmer rice, stirring occasionally, for about 45 minutes to 1 hour, or until very tender. Drain and cool.
Spray an 8-inch square baking pan with cooking spray and set aside. Place bread cubes and hazelnuts in large mixing bowl and set aside.
In a large saute pan over medium-high heat, melt butter then add the onion, celery, and mushrooms, and season with salt and pepper. Saute for about 7–8 minutes, or until tender. Add cranberries and broth and bring to a simmer. Add mushroom mixture, drained rice, herbs, and beaten egg to bread and nuts, and toss until bread is thoroughly coated. Taste for seasoning, and add salt and pepper if needed.
Place stuffing in baking pan, cover and refrigerate overnight to let flavors develop.
When ready to bake, pull out of refrigerator 30 minutes ahead to come to room temperature. Preheat oven to 350 degrees F.
Bake in preheated oven for 35–45 minutes, or until cooked through. For a “crisper” stuffing, bake for a few minutes more.
Chef’s Note: if doubling the recipe use a larger baking pan and increase cooking time by about 10 minutes.
©2009 by Kathy Casey Food Studios®

Okay, where have all the avocado plants gone? You know the ones — the pit poked with 4 toothpicks and set into a glass of water on the windowsill. What fun that was when you were a kid to get it going … with the anticipation of really having your own avocado tree with maybe even fruit. Well, not in Seattle… but the thought was fun!

Yes, avocados are not only tasty but fun and nutritional, too. Like olive oil, they contain monounsaturated fat, the “good fat,” and also more potassium per ounce than bananas. And a few of you ladies may even have done a facemask with them.

But let’s get down to cooking. Avocado and mango are a d’lish combination. Just recently, when attending the Flavor Conference in San Diego, the two were paired deliciously in many dishes throughout the days I was there. One of the tastiest was nut-crusted, flash fried, avocado wedges on a mango slaw with a sweet and spicy dressing – served in a martini glass…very tasty! There were even mini avocado mini cupcakes with an avocado cream cheese frosting and avocado margaritas! I know…sounds a little weird –but they were super yummy!

Avocados, often called alligator pears by the French, are probably most commonly used in guacamole. In my guacamole recipe I used a little buttermilk. I saw a terrific Mexican lady make it this way years ago and have done it that way myself ever since. It adds creaminess, with a sharp bite to it.

And then, what about Green Goddess dressing? Remember this one? You don’t see it around very much but it is truly one of the most delicious salad dressings ever created. Try making my Retro Green Goddess  Dressing which is great served “old school” style over wedges of iceberg or romaine  with shrimp meat, sliced radishes and diced cucumber – yum!

Another great salad recipe is my Orange, Avocado & Red Onion Jumble with Poppyseed Vinaigrette … wonderful as a compliment to grilled salmon or to top tender bibb lettuce as a starter salad. (also try mixing it up with mangoes subbing for the oranges ).

Just remember when cooking with avocados a few of the “rules.” Buy them a couple of days ahead so they get nice and ripe — but are still firm. Don’t throw that pit away … put it back in your dressings and guacamoles until ready to serve. It helps keep the avocado from turning brown.

And when avocados are cheap, try out a facemask … it really is refreshing!©2009 by Kathy Casey Food Studios

RETRO GREEN GODDESS DRESSING

Makes about 2 cups dressing.

1 ripe avocado (reserve pit)
2 egg yolks*
1/4 cup fresh lemon juice
2 tablespoons thinly sliced chives (optional)
2 tablespoons minced fresh parsley
2 tablespoons minced fresh tarragon
1 shallot, minced fine
4 anchovy fillets
1/3 cup light olive oil
1/2 cup sour cream
1/4 teaspoon black pepper
Kosher salt to taste

To make the dressing:
In a food processor place the avocado, egg yolks, lemon juice, herbs, shallot and anchovies. Process for about 1 minute until well combined. Then slowly drizzle in the oil, as when making a mayonnaise. Mixture should become smooth and creamy. Turn machine off and scrape down the sides. Add the sour cream and pepper. Process for about 30 seconds more. Taste for salt and adjust seasoning as desired.

Place in a container; submerge the avocado pit to help dressing keep its green color. Lay a piece of plastic wrap directly on the dressing’s surface and cover well. Will keep refrigerated for up to 4 days.  © 2009 by Kathy Casey

* Note: Raw eggs are not recommended for pregnant women, children, the elderly or anyone with immune deficiencies.

ORANGE, AVOCADO & RED ONION “JUMBLE” WITH POPPYSEED VINAIGRETTE

This salad is also great with fresh mango substituted for the oranges.

 Makes 4 cups, about 6 servings.
 
3 large oranges
1 cup thinly sliced red onion
2 ripe but firm avocados

Vinaigrette

3 tablespoons white wine vinegar
1 teaspoon finely minced fresh ginger
2 tablespoons Dijon mustard
3 tablespoons honey
¼ cup salad oil or light olive oil
2 teaspoons poppy seeds
2 tablespoons chopped Italian parsley
Dash of tobacco or pinch of chili flakes if desired
Pinch of salt

Make vinaigrette first. Combine all ingredients in a bowl and whisk together until smooth. Chill until ready to serve salad. 

Cut ends off of oranges and then cut skin off the sides of orange, carefully removing all the white pith. Cut oranges in half lengthwise and then cut into ¼-inch slices. Place in a large bowl with onion. Cut avocados in quarters, peel and then slice into salad.  Toss with dressing and serve.
© 2009  by Kathy Casey

With the 4th of July right around the corner and picnics and parties to attend everyone is scrambling for a great recipes for pot-luck and party “bring-a-longs”.

Side dishes and salads rule for this kind of thing…from potato salads, macaroni and pasta salads, bread salads… to great planks of zucchini and onions charred on the grill. Just serve up some grilled steaks, portabellas, sausages, chicken, fish or shrimp – ask friends and family to bring the sides and – viola! – instant outdoor party. Add in some shortcake topped with fresh berries (or berries and fresh apricots if you like to mix things up a bit!) and some whipped cream and you have yourself a delicious holiday weekend get-together.

I’ve included in this weeks recipes an “Old School”  Picnic Pasta Salad that is quick and easy and still a crowd pleaser for those traditionalists.  Potato Salad gets a quick re make in my recipe for Pesto Smashed Potato Salad . For the more “gourmet crowd” Then there’s a recipe for my Turkish Tabouli – great with the addition of pistachios and dried apricots and is terrific served up with grilled shrimp or spiced chicken.

Check out my recipes below for some fun ideas for easy potluck sides, perfect for this festive, sparkling and happy holiday!  Pack a picnic and enjoy the fireworks!

“Old School” Picnic Pasta Salad

Always popular pasta salads are best mixed together just far enough in advance so the flavors meld but still stay bright and fresh.

Makes 8 – 10 servings

8 oz dry, small shell pasta
3 Tbsp mayonnaise
1/2 cup high-quality Italian salad dressing
2 cloves garlic, finely minced
1/2 tsp black pepper
1/4 cup chopped parsley
1 cup shredded cheddar cheese
3/4 cup frozen peas, defrosted
1/3 cup small-diced red onion
1 can (2.25 oz) sliced black olives, drained well
1 lb Campari® Cocktail Tomatoes, diced or 1 1/2 halved cherry or grape tomatoes

Cook pasta according to package directions, rinse and drain well.

In a large bowl whisk together the mayonnaise, dressing, garlic and pepper. Gently mix with pasta and remaining ingredients.

Created for Sunset Produce Company by Kathy Casey

Pesto Smashed Potato Salad

Makes 12 or more servings

2 tablespoons minced fresh garlic
1 tablespoon Dijon mustard
1/2 cup minced sweet white onion
1/2 cup olive oil
1/2 cup basil pesto, homemade or purchased
1/4 cup cider vinegar
1 tablespoon kosher salt
1 1/2 teaspoons coarse-ground black pepper

2 1/2 pounds small Yukon Gold potatoes or other fun, local small potatoes found at farmers markets, such as marble potatoes, fingerlings or baby pinks
1/2 cup tiny-diced red bell pepper
1/4 cup chopped Italian parsley
2 tablespoons chopped fresh basil

In a large bowl, whisk together the garlic, mustard, onion, oil, pesto, vinegar, salt and pepper to make the dressing; set aside while continuing with recipe.

Wash potatoes, then steam, whole, till very tender—be sure they are cooked all the way through. Potatoes should take about 17 minutes for small Yukons but time will depend upon size.

When potatoes are cooked, immediately drain, and add potatoes to the bowl of dressing. With a large spoon, lightly mash potatoes—not like mashed potatoes but more to break them up into chunks; the goal is to lightly smash/break open the potatoes. Then add bell pepper, parsley and basil. Fold potatoes into dressing with a large rubber spatula to coat all pieces.

This salad is great served warm or at room temperature. You can make salad the day or morning before serving and then refrigerate. If making ahead, remove from refrigerator 1 hour before serving to bring to room temperature.

Recipe © 2009 by Kathy Casey Food Studios®

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 © 2009 by Kathy Casey Food Studios®

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.

————————————————–

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

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!

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

I know plenty of people who live for Thanksgiving. They love the whole get up: the turkey roasted to a perfect golden brown, the cranberry sauce, the big family get-together, the Macy’s Thanksgiving parade, the whole shebang. But I have a growing group of friends who shun tradition and have created non-traditions of their own. You can go out to dinner instead of having everyone over or take in a movie after the big meal. You can even throw a movie night and order pizza and invite a bunch of friends over. John and I have even gone out for dim sum!

Whatever your plans are this Thanksgiving, I hope you are surrounded by family and friends and eating great food, homemade or not.

Now, on to those leftovers!

Please, please, please do not let that turkey carcass sit out on the counter all evening. After carving and serving, cut off all the meat and refrigerate for sandwiches or to add to soup. Break up the carcass and throw in a big pot of water and make stock for turkey soup later in the week.

I hope you’ll try one of my favorite Thanksgiving recipes, my Blue Cheese Scalloped Potatoes. And Komo’s Lisa Brooks has also shared her fantastic recipe for Corn Pudding! She says it’s even great the next day for breakfast with maple syrup on it! Enjoy.

Blue Cheese Scalloped Potatoes
Makes 12 servings

5 pounds russet potatoes
1 tablespoon salt
1/2 teaspoon black pepper
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
3/4 cup (3 ounces) crumbled blue cheese
3/4 cup grated Parmesan cheese
1 cup sour cream
2 cups cream

Preheat an oven to 350°F. Butter a 9- by 13-inch glass baking dish.

Peel and slice the potatoes 1/4-inch thick. Toss them in a large bowl with 2 teaspoons of the salt and the pepper, thyme, and rosemary. In a small bowl toss together the cheeses.

Layer half the potatoes in the buttered baking dish. Sprinkle with half the cheese mixture and top with the remaining potatoes.

In a bowl, whisk together the sour cream, cream, and remaining 1 teaspoon salt and pour over the potatoes. Tap the baking dish on the counter to spread out the sauce and help release any air bubbles. Sprinkle with the remaining cheese mixture.

Bake the potatoes for about 11/4 to 1 1/2 hours, or until browned and completely tender all the way through when poked with a knife. Serve immediately.

You can also make these in advance and store, covered and refrigerated, for up to 2 days. Bring to room temperature and reheat in a 350°F oven until hot.

Chef’s Tips:
Guests are very impressed when I serve these potatoes as individual round towers. Little do they know how easy it is: Chill the cooked potatoes totally, then cut them into 12 circles with a deep, 2 1/2-inch cutter. Place the potato circles on a parchment-lined baking sheet and refrigerate until needed. Reheat them in a 400°F oven until warmed through and nicely browned.

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

Lisa’s Note:  I usually do half-again as much or even double it. And it bakes fine that way.

4 cups frozen corn kernels (about 19 ounces), thawed (reserve 2/3 cup corn for later mix-in)
4 large eggs
1 cup whipping cream
1/2 cup whole milk
6 tablespoons sugar
1/2 stick butter at room temperature
2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Preheat oven to 350
Butter a 8x8x2 glass baking dish

Blend all ingredients in food processor until almost smooth. Just before pouring batter into the dish, stir in the 2/3 cup reserved whole corn. This makes a great texture.

Bake pudding until brown and center is just set, about 45 minutes.

Cool 10 minutes. Serves 6-8.

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Lisa’s Tip: This is GREAT re-heated the day after Thanksgiving with some maple syrup on top. Yummy breakfast treat!