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!

I can’t believe how many young adults don’t know how or have never made pies! Now, I know people are “scared” of making pie. But why? There are only three things that could be scary about pie-making: 1. That you may not be able to control yourself and you’ll eat the entire pie- would that be so bad? 2. Depending upon how much you get “into it,” you could end up having your kitchen looking like a flour bomb exploded. (This is the way mine looks — and it’s worth it). Or 3. That the pie may be so plum full of deliciousness that it may bubble over in your oven, smoke out your house and set your alarm off. A wave of a dish towel and an open door will take care of that …

But put those fears a side. Baking a pie is both fun and rewarding, and there are tons of types to choose from, so you can get exactly the pie you want. There are fresh fruits baked in two-layer crusts, such as my recipe for Apple Cranberry Pie with flaky cheddar cheese crust — not just your standard apple pie! OR you could try a fluffy chiffon-style. It is “oh, so seasonal” in an Eggnog Chiffon Pie with a little nutmeg and graham cracker crumbs added to a conventional crust. And then, of course, there are the traditional holiday favorites, pumpkin and pecan.

This holiday season I’m giving you my recipe for “Gimme Both”– a layer of pumpkin on the bottom and a layer of pecan on top, baked to perfect togetherness and topped with a pouf of Bourbon Whipped Cream. You’ll surely get “ohhhs and ahhhs” from the table.

“Gimme Both” Pumpkin-Pecan Pie with Bourbon Whipped Cream

Makes 1 (9-inch) pie

1 (9-inch) uncooked Classic Flaky Pie Crust (recipe follows)

Pumpkin Layer
3/4 cup canned pumpkin
1/4 cup sugar
1 egg
3 tablespoons sour cream
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon salt

Pecan Layer
1/2 cup packed dark brown sugar
3/4 cup dark corn syrup
2 eggs
1 tablespoon butter, melted
1 teaspoon vanilla extract
1 cup pecan halves or pieces

Bourbon Whipped Cream
1 cup cream
3 tablespoons sour cream
3 tablespoons packed brown sugar
1 tablespoon bourbon

Preheat an oven to 425°F.

In a medium bowl, whisk together the Pumpkin Layer ingredients. Set aside.

In another bowl, combine all of the Pecan Layer ingredients except the pecans and mix until smooth. Stir in the pecans.

Spread the pumpkin mixture into the unbaked pie shell, then very carefully spoon the pecan mixture over the top, being careful to keep the layers separate. Bake for 15 minutes. Reduce the oven temperature to 350°F and bake the pie for another 25 to 30 minutes, or until the filling is slightly puffy and the pecan layer is just set. Cool on a wire rack.

To make the Bourbon Whipped Cream: in a large bowl, whip the cream, sour cream, and brown sugar until lightly whipped. Stir in the bourbon.

Serve the pie with dollops of Bourbon Whipped Cream. The pie will keep, covered and refrigerated, for 2 to 3 days, but I don’t know anyone who could keep this pie that long!

Classic Flaky Pie Crust

Makes 1 (9-inch) pie crust

1 cup flour
1/4 teaspoon salt
1/4 cup shortening or lard
2 tablespoons cold butter
2 tablespoons ice water

In a large bowl, mix the flour and salt. Cut in the shortening and butter until the particles are pea-sized. Sprinkle in the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough comes together in a ball. Do not over-handle the dough. (If the dough is too soft, press it gently into a disk and refrigerate for about 20 minutes before rolling.) On a lightly floured surface, roll the dough out to a bit bigger than your pan. Brush any excess flour off the dough and fit the dough into the pan. Roll the dough over at the edges, trimming off any excess, then crimp it with your fingers to make a pretty crust edge. Chill the crust until you’re ready to fill and bake it.

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

I love squash. I love its texture, sweetness, and most of all its versatility! Squash can by used in a myriad of ways. It can be chopped up and added to soups, stuffed with risotto or polenta, hallowed out and served full of soup, pureed and seasoned and used as ravioli or even a rustic tart! You don’t just have to roast it in the oven with brown sugar.

There are a great deal of types of squash, there are Danish, golden and white acorns, sweet mamas, butternuts, Hubbards and sweet dumplings. Each varies slightly in flavor and texture.

Now if you are having trouble getting your squash open, let me share a little trick. Go out to your porch hold the squash high above your head the slam it on to the ground! Not only will you get your squash open, you’ll get a little emotional release too! Just gather up the pieces and give a quick rinse if they get dirty.

I’ve included a great squash recipe for your fall kitchen, my Spiced Squash Bisque garnished with Crispy Seeds. Yum! I hope you love it as much as I do.

RECIPE
Spiced Squash Bisque
Makes 6 starter servings

3 tablespoons olive oil
1 cup diced onion
4 1/2 cups (about 1 1/2 pounds) peeled, seeded, and cubed winter squash (any type of sweet squash or pumpkin combination may be used; reserve 1/4 cup of seeds for Crispy Seeds)
2 cloves garlic, minced
1 teaspoon coriander seeds, finely crushed
1 teaspoon cardamom seeds, finely crushed
1 1/2 teaspoons ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne
1 bay leaf
1 1/2 teaspoons salt (more or less depending upon whether you are using a homemade stock)
3 cups chicken broth
3/4 cup sour cream
Crispy Seeds (recipe follows)

In a large heavy saucepan, heat the olive oil over medium-high heat. Add onion and sauté for 2 to 3 minutes. Add squash, garlic, spices, bay leaf, and salt. Sauté for 2 to 3 minutes. Add the chicken stock and bring to a boil. Turn down the heat, partially cover the pan, and simmer for 15 to 20 minutes, or until the squash is very tender.

Remove the bisque from the heat. Remove and discard bay leaf. In a blender or food processor, carefully purée the hot soup in small batches with the sour cream. (Be careful not to make your batches too large, since the soup is very hot.) Taste for seasoning and add salt as needed, especially if using homemade stock. Pour the puréed soup back into the pan and keep warm.

Divide the soup among warmed soup bowls. Sprinkle each serving with about 2 teaspoons Crispy Seeds.
For a vegetarian version: Substitute vegetable stock for the chicken stock.

Crispy Seeds
Makes 1/4 cup

1/4 cup seeds from squash
1 1/2 teaspoons olive oil
1/4 teaspoon ground cumin
1 teaspoon sugar
1/8 teaspoon salt

Preheat oven to 375°F. Rinse the seeds under cold water to remove any squash flesh or strings. Drain well and measure. Place in a bowl and toss with the olive oil. In a small bowl, combine the cumin, sugar, and salt and sprinkle over the seeds. Toss well and spread the seeds on a nonstick baking sheet. Roast for 8 to 10 minutes, or until crispy and toasted.

Chef’s Tips:
For a fun and impressive presentation, thin out a small portion of sour cream with milk or cream until it is a “squeezable” consistency and put it in a squirt bottle. Swirl the top of each serving of bisque with the sour cream.

Recipe © from Dishing with Kathy Casey:, Sasquatch Books, Seattle.

There’s a “Pearl” of a new restaurant coming to Bellevue’s Lincoln Square. And I think it might just get some “west siders” over the bridge!

Pearl Bar & Dining is set to open its doors November 14. Longtime restaurant professionals Bradley Dickinson and Mikel Rogers have partnered in this new 200-seat restaurant and bar. Executive Chef Dickinson brings local and interesting dishes to the menu such as Dungeness Crab Cake with Local Gala Apples, Shaved Fennel, and Tarragon Dressing; Seared Fois Gras with Spiced Pears and Tayberry Jam with Brioche Toast; and Korobuta Pork Shoulder Braised with Juniper Berries and Jagermeister Splashed Cabbage & Root Veggies… so very fall. Sounds delicious to me!

Pearl opens November 14th.

Open for Lunch & Dinner

Pearl Bar & Dining – Lincoln Square

700 Bellevue Way NE

Suite 50

Bellevue, Washington

425-455-0181

www.pearlbellevue.com

Foraging for ingredients yourself, such as mushrooms, is a great way to guarantee cheap, fresh, organic and most importantly, delicious meals. So get out there and get dirty! Now is the time for Chanterelles, Porcini and Matsutake, but hurry before winter comes! Cook and eat them fresh or saute then freeze them to have delicious ‘shrooms all year round. My good friend and mushroom buddy Patrice Benson is a featured forager in the Seattle Times today, check it out to get in the spirit.

The farmer’s markets are bursting at the seams with greens, and before you turn up your nose, let me tell you, greens are great. Now I’m not recommending you down a can of spinach or two like our friend Popeye, but this fall and winter crop is teeming with vitamins and minerals. Just eating a half cup will stock you up with calcium, vitamin C, vitamin K, vitamin A, Iron and fiber. Add a little bacon, onion, and chicken broth and you have a darn tasty vitamin!

There are all sorts of greens; including collard greens, mustard greens, spinach, Swiss card, curly kale, and my favorite: Tuscan or Lacinato Kale. Cruise around the farmer’s market for more unusual and heirloom varieties.

I hope you’ll try my Sautéed Greens and Mushrooms with Goat Cheese. It is a great recipe and would be a wonderful addition to any holiday table!

Sautéed Greens & Mushrooms with Garlic & Goat Cheese
Serves 2-4

1 tablespoon olive oil
1 cup sliced wild mushrooms, such as porchini
2 cloves garlic, sliced paper thin
pinch red chili flakes
1 large bunch rainbow kale or other hearty green, torn
1/4 cup chicken broth
1 tablespoon butter
Dish D’Lish French Seasoning Salt or s&p
3 oz Chevre style goat cheese

Heat oil in a large sate pan over high heat. Add mushrooms and sauté until half cooked. Add garlic and chili flakes. Sauté for a few seconds. Add in kale or greens and toss. Add chicken broth and butter, cook until greens are wilted. Season and then serve, dolloped with goat cheese or grated sexy local cheese.

© 2007 Kathy Casey Food Studios