It never seems to fail. I’ll be at a foodie event, dinner party or a swanky shindig somewhere — we will all be nibbling on the finest cuisine and patting our lips so sophisticated-like with our linen napkins — and what does the conversation turn to? a lot of the time — macaroni and cheese. And it certainly becomes quite a lively topic at that!

Here’s how the conversation goes: “Oh, yes, homemade is the best, but Stoffer’s is still pretty good sometimes — I can’t believe I’m saying that at this table!” “My mom used to make it from scratch with loads of sharp Tillamook Cheddar, but I looooooove it made with Cougar Gold…  Have you had the lobster mac and cheese at so and so’s?

In fact tried-and-true old mac and cheese has come into its own. Don’t feel, that when crafting this classic that taking a lot of creative liberties is shunned. You could use almost any kind of pasta shape — bows, shells, spirals, penne. Fancy or not cheeses – but a lot of them! Then there are the add ins: bacon, sausage, fresh herbs, crab, roasted garlic, artichokes… a drizzle of truffle oil… the possibilities are endless!

My recipe is for a 4-cheese mac — penne pasta bound with a garlic and Parmesan white sauce, then tossed with loads of cheese — Jack, Cheddar, mozzarella and Parmesan. It’s covered with fresh, herby, seasoned bread crumbs that get all nice and crunchy.

It’s more classic style – but jacked up a bit… it’s ooey gooey and d’lish and may be just the little bit of comfort we could all use this time of year.
Copyright © 2010 by Kathy Casey

4 Cheese “Ultra-Mac” With Herb Bread Crumbs
Generously serves 6 to 8

4 Tbsp. butter
1 Tbsp. minced garlic
4 1/2 Tbsp. flour
4 cups whole milk or half-and-half*
1 1/2 tsp. salt
1/4 tsp. black pepper
1 cup sour cream
1/4 cup grated high-quality Parmesan cheese
1 pound dry Cavatappi or penne pasta
2 cups (1/2 lb.) grated four-cheese blend **
      (available purchased or make your own blend up)
2 cups (1/2 lb.) grated cheddar cheese

Herb Bread Crumbs
3 cups packed, 1-inch French bread chunks
4 Tbsp. butter
Pinch of salt and pepper
2 Tbsp. chopped fresh parsley
1/2 tsp. dry basil leaves
1/2 tsp. dry thyme leaves

Preheat oven to 375°F.

To make bread crumbs: Place bread crumb ingredients in a food processor, and pulse until the bread becomes fine crumbs and is well mixed. Set aside.

In a large heavy-bottomed saucepan, melt the butter over medium heat. Add the garlic and stir for about 20 seconds; do not let garlic brown. Stir in the flour and cook for about 1 minute, stirring constantly. While stirring vigorously with a whisk, add the milk. Whisk well. Bring to a simmer and whisk occasionally until sauce is thickened, about 3 to 4 minutes. Remove from heat and stir in salt, pepper, sour cream and Parmesan cheese, and set aside. Meanwhile, bring a large pot of water to a boil and cook pasta per package directions until done. Drain well. In a very large bowl, mix together the pasta and sauce, then fold in the grated cheeses until well combined. Place mixture into a lightly pan-sprayed or buttered, 13-by-9-inch baking pan. Sprinkle with Herb Bread Crumbs and bake in a 375°F oven for about 30 -35 minutes, or until pasta is heated through, sides are slightly bubbling and top is golden brown.

* For an even richer macaroni and cheese substitute half & half for the milk.
** Four-, five- and six-cheese blends are available in most grocers’ dairy sections. If you wish to make your own grated cheese blend, try using a mixture of any of the following: Jack, mozzarella, Gouda, Swiss, Havarti.
© 2010 Revised from Kathy Casey Favorites

From Twitter friend @Lavesta who pens the blog Months of Edible Celebrations, below is a link to the most wonderful article on Pierre Franey; legendary NY Chef and great friend and collaborator with the New York Times’ Craig Claiborne. The story touts Chef Pierre Franey, as the grand father of all food bloggers, who was born on January 13, 1921.

I had the most fabulous opportunity to meet Pierre when I was invited to cook at Craig’s house in the East Hamptons for a feature article he wrote on me for the NY Times. Well it was my luck that the “assistant” was sick that day and so Craig’s neighbor Pierre came to help me that afternoon. WOW what an honor. That evening Pierre asked me to dinner with him… in the big city… to – go – to …La Cirque! What an evening for a young chef; greeted by the famed restaurant owner Sirio Maccioni, dining with Pierre Franey, and lavished with wine and delicious dishes …OMG it was an experience I will never forget. I also had the pleasure of dining with Pierre again on his birthday a few years later– so today though he is no longer with us … he is in my heart on this day he was born.

Read Lavesta’s blog on chef Pierre Franey here.

If you missed the live show on KOMO AM 1000, you can listen to it again online.

When you haven’t seen the sun for days on end and last summer’s soft fruits are a distant memory, citrus can definitely brighten the winter blahs. Tangerines stuff our stockings at Christmas; I love the teeny tiny ones–sooo easy to peel and their segments so easy to pull apart. Orange marmalade brightens up our morning toast. I even love to adorn my dining table with a big, sunny bowl of bright lemons and tangerines.

For centuries citrus has had a medicinal role, too–fighting off winter colds, tarting up hot, brandy-laced toddies, and, combined with honey in lemon cough drops, soothing dry throats.

Citrus is so versatile, being totally edible from the juice to the flesh to the peel. Citrus is a perfect accouterment for those cutting down on sodium in their diets. A squeeze of lemon or lime can bring out the flavor of food just as salt does. The tart juice also brightens sauces or vinaigrettes, and a quick squeeze of lemon brings a bit of sunshine to a simple glass of water.

Citrus skin brings you its big-flavored zest to use in baking, marinades and dressings. Strips are twisted and swiped around the rim of martinis and Manhattans, the skin’s oils are used in extracts to flavor cakes and candies and cookies. Citrus peel is even delicious on its own; candied orange, lemon or grapefruit rinds make a nice little something to nibble on after a big dinner.

No longer just the generic “orange” to meet the lunchbox fruit obligation, a plethora of specialty citrus varieties is available during short seasons between September and mid-March or later. There are so many types nowadays that you can try a different one every week of the winter! You could even have a tasting.

I’ve included 2 recipes this week – both are tasty tasty! If you’re an oyster lover you’ll want to try my recipe for Oysters on the Half Shell with Citrus Splash- made with pink grapefruit and tangerine the splash really lets the oyster itself come through – even oyster purists will  love this tangy bivalve adornment. And Orange Pound Cake with Macerated Oranges & Orange Flower Cream – incorporates everything orange in this lovely dessert … from zest to flesh to floral orange water!

And don’t forget those wonderful orange pomanders you used to make as a kid! Star with a  nice thick-skinned orange – stick it with whole cloves until it is totally encased. Nothing brings back fonder scent memories than one of these hanging in my closet or sitting on a dresser. If you’ve never made one, you should. It provides a bit of aromatherapy, and sitting, poking in the cloves can be quite relaxing…
Copyright © 2009 by Kathy Casey

Oysters On The Half Shell with Citrus Splash!
Splash makes 1 cup. It will top about 2-3 dozen oysters.

Sweet and tart bits of winter citrus are a terrific contrast to briny oysters.
When serving freshly shucked oysters on a buffet, lay them on pine or spruce boughs for a stunning presentation. Depending on your or your guests’ tastes, count from 4-5 oysters per person as a starter or 3-4 per person for a buffet.

Very fresh oysters in the shell

Citrus Splash
1 pink or ruby red grapefruit
1 tangerine
1 small shallot, minced
1 Tbsp champagne vinegar
1 Tbsp thinly sliced fresh chives
tiny pinch red chili flakes (depending upon how hot you like)

To shuck and serve the oysters:
Rinse the oysters and scrub the shells with a vegetable brush to remove any debris. Refrigerate until ready to shuck. Right before serving, shuck the oysters, discarding the top shell and inspecting the oysters for any bits of broken shell, picking it out carefully. Set the oysters on a platter or individual plates spread with crushed ice and bits of pine or spruce boughs if using. Top each oyster with about 1 – 1 1/2 teaspoons of the Citrus Splash and pass the remainder, or if serving buffet style set the Splash out in a small bowl so guests themselves can spoon a little over each oyster.

To make the citrus splash:
With a sharp knife peel grapefruit and tangerine just deep enough to expose the fruit, removing all white pulp. Section the citrus over a bowl to catch the juices, then finely chop fruit sections. Return fruit to the bowl and add remaining ingredients.
Copyright © 2009 by Kathy Casey Food Studios®

Orange Pound Cake with Macerated Oranges & Orange Flower Cream
Note: remove the zest from the oranges for use in the cake before proceeding to make the macerated oranges. I like to use a microplaner for zesting the oranges or use a potato peeler and peel the orange part (zest) of the outside off /with no white pith. Then finely mince it.
Makes 6 servings

Macerated Oranges & Glaze
3 very large or 4 small oranges, (or use 2 regular oranges and 2 blood oranges for a spectacular look and taste)
2 Tbsp Cointreau or Grand Marnier (optional)
1/3 cup fresh orange juice
1/3 cup sugar

Orange Cream
3/4 cup heavy whipping cream
1 Tbsp sugar
1/2 tsp orange flower water *

Cake
1 cup butter
2 Tbsp finely minced orange zest
1 cup sugar
4 eggs
1 tsp vanilla
1 1/2 tsp orange flower water
2 Tbsp orange juice
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt

Preheat oven to 325 degrees F.

To make the macerated oranges and the orange glaze:
Cut a thin slice off the ends of each orange, then holding the orange cut-side down on a cutting board, cut the rind off of the orange all the way around, using downwards cutting motions. After you have cut away all the rind from the oranges, slice them in 1/4-inch slices. Place the oranges in a large, shallow glass or stainless bowl or baking dish. Sprinkle with the Cointreau or Grand Marnier. Meanwhile, in a small sauce pan combine the orange juice and sugar, bring to a boil over high heat and boil 1 minute. Let cool, then pour half of the orange syrup over the sliced oranges. Cover oranges with plastic wrap and let marinate refrigerated at least 30 minutes and up to 4 hours. Reserve the remaining orange syrup for finishing the cake.

To make the orange cream:
In a chilled mixing bowl, mix together the cream, sugar and orange flower water. Whip the cream until it is just softly whipped and soft peaks are forming. Refrigerate until needed and rewhip slightly if needed before serving.

To make the cake:
With an electric mixer cream the butter and orange zest until very fluffy in a large bowl. Slowly add the sugar. Then continue creaming for 3 minutes. Beat in eggs one at time until well beaten in, scraping down the sides of the bowl often. Then add the vanilla, orange flower water and orange juice and combine. With the mixer on low speed slowly add the flour, baking powder and salt to the creamed butter egg mixture. Mix only until just combined. Do not overmix at this point. Place the batter in a prepared (greased and floured) 1 1/2 quart (4 1/2-inch x 8 1/2-inch) loaf pan. Bake for about 1 hour and 15 minutes or until cake tests done. Let cool in pan 5 minutes, then with a long wooden skewer poke cake at 1/2-inch intervals all over. Drizzle the cake, still in the pan, with the remaining half of the orange syrup. Let set at least 1 hour before serving.

To serve the dessert:
Slice a very thin slice of cake off both ends; eat it or save it for a snack. Then cut the cake into 12 even slices. On each of 6 large dinner plates arrange 2 of the cake slices, overlapping slightly. Divide the macerated oranges evenly over each plate of cake. Drizzle any juice around and over the cake slices. Dollop each serving with the Orange Cream.
* Orange flower water is available in Middle Eastern grocery stores and well-stocked supermarkets.
Copyright © 2009 by Kathy Casey Food Studios®

Blogger and fellow foodie, Solange, writes a wonderful post about The BloggerAid Cookbook: Changing the Face of Famine. 100% of the proceeds generated from sales of this book will go to support World Food Programme’s School Meal’s project.

Fun video for CNN about 2010 cocktail flavor trends, featuring drink recipes for my Green-Eye Daiquiri and Chameleon Club!

If you missed the live show on KOMO AM 1000, you can listen to it again online.

I know that we all love to celebrate the New year with a little champagne… maybe a glass or two and sometimes one too many cheerful libations! Thank goodness most of us get New Years Day off of work to sleep in and take it easy… And this year we have a nice long weekend too! Why not take this opportunity to get some friends together for brunch and discuss what your resolutions will be? And while you are at it, sip on something tasty … and just maybe to relieve fuzzy head!

Ramos Fizz is a traditional and fantastic Brunch Cocktail- I’ve given mine a little twist with a splash of orange juice. And we love LOVE Bloody Mary’s! Don’t we just love the garnishes almost as much as the drink? I think it is super fun to put out an assortment of garnishes to and let guests “build their own”.

So cheers to a wonderful New Year!

Ramos Fizz
My pick as the ultimate brunch drink!

Makes 1 drink

1 1/2 ounces gin
1/2 ounce fresh lemon juice
3/4 ounce orange juice
1/2 ounce Simple Syrup*
1/2 ounce whipping cream
4 drops orange flower water
1 small egg white or 1 tablespoon pasteurized egg white
Splash of chilled soda water

Garnish: Long orange-zest twist

In a cocktail shaker measure in: the gin, lemon juice, orange juice, simple syrup, and cream. Add the orange flower water and egg white. Fill the shaker with ice. Cap and shake vigorously for at least 10 seconds. Pour into a tall glass and top with a splash of soda water. Garnish with an orange twist.

Simple Syrup
Makes 3 cups

2 cups water
2 cups sugar

Mix the water and sugar together in a small saucepan and bring to a boil over medium-high heat. Let boil 1 minute then immediately remove from the heat. Let cool to room temperature before using. Store in a clean glass bottle or container, at room temperature, for up to 2 weeks or, refrigerated, for up to 3 months.
© 2009 by Kathy Casey Food Studios®  – Liquid Kitchen™

My Favorite Bloody Mary
If you love Bloody Marys, then it’s worth it to make your own Mary mix. My version includes a little balsamic vinegar, fresh garlic and celery seed.  I also love my Mary’s made with gin instead of vodka.

Makes 1 drink

1 1/2 ounces vodka or gin
4 ounces Kathy’s Mary Mix (recipe follows)
For garnishing set out some picks and assortment of: lemon wedges, olives, celery sticks, pickled green beans or asparagus, cherry tomatoes, chunks of salami and cheese and pickled onions.

Fill a large old-fashioned or tall glass with ice. Measure in the vodka and Mary mix. Stir. Garnish as desired.

Kathy’s Mary Mix
Makes 7 cups, enough for about 14 drinks

1 (46 ounces) can tomato juice
1/4 cup fresh lemon juice
1/4 cup Worcestershire sauce
1/2 tsp. freshly ground or coarse black pepper
6 Tbsp. balsamic vinegar
1 Tbsp. prepared horseradish
1 Tbsp. hot pepper sauce
1 1/2 tsp. minced fresh garlic
1/2 tsp. celery seed (optional)
1 tsp. Kosher salt

In a large glass or plastic pitcher, mix ingredients; make sure salt dissolves. Cover and refrigerate, for up to 7 days.
© 2009 by Kathy Casey Food Studios®  – Liquid Kitchen™

Rosemary Pom Holiday Sparkle

Here’s a great holiday non-alcoholic drink for those that don’t imbibe. It’s a perfect non-alcoholic drink for all celebrations. Fresh rosemary’s herbal essence  and the tangerine blends well with the sweetness of the sparkling cider.

Makes 1 drink

1 sprig fresh rosemary
1/4 of a large tangerine or Satusma or tangerine (1/2 if very small)
1 1/2 ounces pomegranate juice
3 ounces sparkling apple cider
Garnish: Fresh rosemary sprig

Bend the rosemary sprig and drop into a cocktail shaker. Squeeze in the tangerine and drop in. Fill the shaker with ice. Measure in the pomegranate juice. Cap and shake vigorously. Pour into a tall glass. Top with the cider. Stir. Garnish with a rosemary sprig.
© 2009 by Kathy Casey Food Studios®

Fantastic article on Culinary Covers that features my Pear Thyme Fizz, Cha Cha Cashews, and Piccolo Caprese Picks w/ Quick Basil Aioli, which are all found in Sips & Apps !

If you missed the live show on KOMO AM 1000, you can listen to it again online.

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
—————————-
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®