Kathy's Heart of Washington Recipes

Kathy's Slow-Cooked Roast Beef
Kathy's Greek Potato Salad
Strawberry & Spinach Salad
Kathy's Fiesta Scalloped Potatoes

KATHY'S SLOW-COOKED ROAST BEEF
(Sunday Slow-Cooked Roast Beef with Half a Bottle of Wine and 20 Cloves of Garlic)
Makes about 6 – 8 generous servings

1 beef chuck roast (3- to 3 1/2-pounds)
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) Washington red wine
3 tablespoons flour
20 cloves garlic, peeled
5 sprigs fresh thyme
4 carrots, cut in 1 1/2-inch pieces
4 stalks celery, cut in 1 1/2-inch pieces
1 tablespoon chopped fresh basil

Preheat oven to 325°F.

With paper towels, pat the roast dry. In a large Dutch oven, heat the oil 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 to 1 hour, or until meat is fork-tender. Stir the basil into the sauce.

Cut roast into thick slices or a large chunk, depending on your preference, and serve with sauce drizzled over.

Kathy's Tip: 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.

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KATHY'S GREEK POTATO SALAD WITH FETA VINAIGRETTE
Makes 6 – 8 servings

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
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh mint
1/2 teaspoon salt
1/4 teaspoon black pepper
4 ounces feta cheese, crumbled (about 1 cup crumbled cheese)
1/2 cup halved, pitted calamata olives
1 cucumber, peeled, seeded and diced
1/2 cup chopped roasted red peppers
1 small green bell pepper, diced
1/2 cup tiny-diced red onion
1/4 cup chopped fresh Italian parsley

Steam potatoes until very tender, about 12 to 14 minutes.
Meanwhile, in a large bowl, make the dressing by whisking together the vinegar, olive oil, mustard, herbs, salt, pepper and feta.
While potatoes are still warm, toss them with the dressing and set aside until cool. Then stir in the remaining ingredients.

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STRAWBERRY & SPINACH SALAD WITH SWEET ONION AND POPPY SEED GINGER VINAIGRETTE
Makes 6 – 8 servings

Salad
3 cups strawberries, stemmed and quartered, or substitute another local berry, such as raspberries, blackberries or blueberries
2 bunches spinach, stemmed, washed well and spun dry (about 8-10 cups)
1/2 cup thinly sliced sweet white onions, such as Walla Walla Sweets
1/2 cup sliced almonds, toasted

Poppy Seed Ginger Vinaigrette
1/4 cup white wine vinegar
1 tablespoon finely minced fresh ginger
2 tablespoons Dijon mustard
3 tablespoons Washington honey
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup salad oil or light olive oil
2 teaspoons poppy seeds

Make the vinaigrette up to 2 days in advance.

To make the vinaigrette: Whisk together vinegar, ginger, mustard, honey, sugar, salt and pepper. Gradually whisk in oil, emulsifying vinaigrette. Stir in poppy seeds. Refrigerate until ready to use.

To make the salad: Toss spinach, berries and onions with vinaigrette. Sprinkle with almonds.

Kathy's Tip: The almonds can be substituted with toasted Washington hazelnuts. This salad is also excellent as an entrée salad, topped with grilled Washington chicken cut in strips.

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KATHY'S FIESTA SCALLOPED POTATOES
Makes 10 – 12 servings

4 pounds large Russet potatoes
2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons finely chopped pickled
jalapeños
1 cup fresh corn kernels, or substitute
frozen corn, defrosted
1/4 cup thinly sliced green onions
1/4 cup very tiny-diced red bell pepper
1 (4-ounce) can diced green chiles
1 cup shredded cheddar cheese
1 cup sour cream
2 cups cream

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

Peel and slice the potatoes into 1/4-inch slices. You should have 10 to 12 cups of potatoes. Toss them in a large bowl with the salt, pepper, jalapeños, corn, green onions, red peppers and diced green chiles.

Layer half the potato mixture in the buttered baking dish, distributing all the veggies evenly. Sprinkle with half the cheese and top with remaining potatoes and veggies.

In a bowl, whisk together the sour cream and cream and pour over potatoes.

Tap the baking dish on the counter to spread out the sauce and help release any air bubbles. Sprinkle with remaining cheese.

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

Kathy's Tip: You can also make these in advance and store, covered and refrigerated, for up to 1 day. To reheat, bring potatoes to room temperature and reheat in a 350°F oven until hot.

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