A special thank you to CRAVE.  It was such a pleasure to work with such a savvy and fun team.  Always fun to work with women who love what they do.  Enjoy the blog post they did on Recipe Runway.  Click here.

Continue to collect and connect!  Lori

I'm very excited about our new webTV show coming up.  I just spent the last three days shooting 72 segments - wow that was exciting.  I'm exhausted!  Will keep you posted. 

Keep collecting and connecting!  Lori

Another delicious and fun post by our Chef on Board Kathy Casey.  Enjoy!

Springtime is perfect for casual entertaining—and an unhurried brunch is one of my favorite ways to welcome the season.  It might even be warm enough mid-day to serve out on the deck, what with everyone a bit restless for outdoor "activities." Make the occasion stress-free by getting nearly all of the dishes prepared in advance. Then you can delight in the day instead of just tending to the kitchen goings-on.

Start out with oversized martini glasses filled with Sunshine Fruits drizzled with Ginger Lime Splash. Then move on to Smoked Salmon Benedict with Sour Cream–Chive Hollandaise and simple Grilled Asparagus.

Eggs Benedict takes on a new elegance with warm orange scones replacing English muffins and Canadian bacon swapped for thin slices of smoked salmon. (English muffins are perfectly fine if you are crunched for time!) Luscious, silken Sour Cream–Chive Hollandaise is not too scary to make since the addition of sour cream helps keep it stabilized and much less likely to break. Garnish with fresh snipped chives.

Fresh spring asparagus is fabulous lightly grilled. Grilling adds a nice smoky character to the “grass,” whether served hot off the fire, warm or even chilled.

So, cook up some delicious fare and enjoy it with the ones you love. Then spend a leisurely afternoon lounging, conversing, and celebrating springtime!

Sunshine Fruits with Ginger Lime Splash
You can make the Splash and cut up the fruit a day ahead and then assemble right before serving.
Makes 6–8 servings

Splash
3 Tbsp fresh lime juice
3 Tbsp honey
2 tsp finely minced ginger
1 Tbsp minced fresh mint
finely minced lime zest from the lime

Fruit
1 large, ripe mango, peeled and diced
1/2 pineapple, peeled and diced
2 oranges, peel cut off and segmented
8 large strawberries, cut in thin wedges

Garnish: fresh mint sprigs

To make the splash: Combine all ingredients in a small bowl. Refrigerate till needed.

To assemble and serve fruit: (The mango, pineapple and oranges can be cut up a day ahead, mixed, tightly covered and refrigerated.) Place the cut fruits in a large bowl and gently toss with the Splash to combine. Serve in large chilled martini glasses. Garnish with fresh mint sprigs.

Recipe © 2010 Kathy Casey Food Studios® www.kathycasey.com/blog

Smoked Salmon Benedict with Sour Cream–Chive Hollandaise
This makes for a special brunch, served with glasses of bubbly champagne and bowls of fresh fruit. If fresh chives are not available, substitute thinly sliced green onions.
Makes 6 servings

Sour Cream–Chive Hollandaise
1/2 cup dry white wine
1 Tbsp orange juice
1 tsp fresh lemon juice
1 tsp minced shallot
2 Tbsp sour cream
2 egg yolks
1/4 tsp Tabasco
3/4 cup melted butter
1 Tbsp minced fresh chives
salt and fresh-ground black pepper to taste
---------------------------------------------
8 oz thinly sliced cold-smoked salmon or lox
6 Orange Scones, split crosswise (recipe follows)
1 tsp distilled white vinegar
12 eggs
fresh chives, cut in 1-inch pieces for garnish

To make the hollandaise: Reserve 2 Tbsp. of the white wine. Combine the remaining white wine, orange juice, lemon juice and shallot in a small saucepan. Cook over high heat to reduce to 2 Tbsp. Remove from the heat and stir in the sour cream. Set aside.

In a medium stainless steel bowl, whisk the egg yolks, Tabasco and 2 Tbsp. reserved white wine. Place over, but not touching, simmering water in a double boiler and whisk constantly, scraping down the sides often. When the eggs begin to look frothy, remove double boiler from the heat (overheated eggs will turn the sauce to scrambled eggs) and, while continuing to whisk, slowly drizzle in the melted butter. After all the butter has been incorporated, remove the bowl from the double boiler. Whisk in the sour cream mixture and minced chives. Season with salt and pepper.

Meanwhile, preheat oven to 300 degrees F. Lay smoked salmon slices on the scone halves and place on a baking sheet. Heat in the oven until warmed through, about 4–5 minutes.

Meanwhile, in a large saucepan over moderately high heat, bring 1 gallon water and the vinegar to a low boil. Crack eggs into gently boiling water and poach for about 2 minutes or until cooked to desired doneness. Remove from the water with a slotted spoon, draining well.

Place 2 warmed scone halves with salmon on each plate. Place an egg on each half and top with dollops of hollandaise. Garnish with chives. Serve at once.

Orange Scones
Scones can be made the day ahead, cooled, wrapped and held at room temperature.
Makes 8 scones

2 1/4 cups all-purpose flour
2 Tbsp sugar
1 tsp cream of tartar
3/4 tsp baking soda
1/2 tsp salt
1/4 cup cold butter
1/4 cup vegetable shortening
3 Tbsp fresh orange juice
2 Tbsp milk, plus 1–2 Tbsp more if needed
1 large egg
2 tsp finely grated orange zest
1 egg white mixed with 1/2 tsp water for glaze

Preheat oven to 375 degrees F. Sift together the dry ingredients into a large bowl. Cut in the butter and shortening with a pastry cutter or 2 knives.

In a separate bowl, mix together all the remaining ingredients except the egg white glaze. Make a well in the center of the dry ingredients and pour the liquid into it. Combine with a few swift strokes. Add 1–2 Tbsp. additional milk if needed. Do not overmix. Place on a lightly floured board and pat into a 3/4-inch-thick circle.

Place on a baking sheet and cut into 8 triangular wedges. Brush top lightly with the egg white glaze. Bake in the preheated oven for 18–22 minutes, or until golden. (Scones not used for the Benedict recipe can be cooled completely, wrapped and frozen for up to 3 months—they’re fantastic for shortcakes during berry season!)

Recipe © 2010 Kathy Casey Food Studios® www.kathycasey.com/blog

Grilled Asparagus
Makes 6 servings

2 bunches of fat asparagus, about 2 pounds
olive oil, as needed
salt and pepper as desired
squeeze of lemon

Wash asparagus and with a paring knife trim off and discard the bottom woody tough part. Meanwhile, get coals going in grill—you want to grill the asparagus over pretty hot coals. (Or use a grill pan and heat over high heat.)

To grill the asparagus: Place asparagus on a large baking sheet and lightly brush with a little olive oil. Season with salt and pepper. Grill asparagus over very hot coals for about 1 minute on each side to mark asparagus nicely and cook until just done. Squeeze lemon over asparagus. Sprinkle with a little extra seasoning if desired. Great served hot or warm.

Recipe © 2010 Kathy Casey Food Studios® www.kathycasey.com/blog

I love the month of February - why; because it is the month we celebrate chocolate!  A few years back I was watching the Oprah show and she shared a very prized recipe - Frozen Hot Chocolate.  This recipe came from New York's culinary landmark Serendipity 3, a sweet-seekers heaven.  I was so excited about this recipe that I instantly purchased Serendipity's cookbook and the Frozen Hot Chocoate Mix.  It has now joined my other favorite chocolate recipes. Since we are coming toward the end of the month I thought I should indulge one more time...sorry diet, but this evening it's about the chocolate.  For all you chocolate lovers take a moment and give a wink to all your favorite chocolate recipes that have brought you much joy! 

Frozen Hot Chocolate:

•6 pieces (1/2-ounce) chocolate , a variety of your favorites
•2 teaspoons store-bought hot chocolate mix 
•1 1/2 tablespoons sugar
•1 1/2 cups milk
•3 cups ice
•Whipped cream
•Chocolate shavings

Directions:

 Chop the chocolate into small pieces. Place it in the top of a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add ½ cup of milk until smooth. Cool to room temperature.

In a blender, place the remaining cup of milk, the room-temperature chocolate mixture and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings.

Note from Lori - I serve my Frozen Hot Chocolate in my Grandmother's antique old-fashioned large goblets.  It looks so inviting and luscious.

You can learn more about Serendipity at www.serendipity3.com

Continue to collect and connect - Lori

Braising….. it’s slow-cooking goodness – worth the wait!

Chilly winter days and nights call for slow-cooked, braised dinners. Curling up on the couch on a Sunday afternoon while watching old movies, you can have a scrumptious dinner gently simmering away in the oven with just a little up front effort.

Braising is totally making a comeback these days – as we all long for the rich flavor of slow cooked foods.  For those of you who are braising "newbies," the process is a long, slow, cooking method at a low temperature that can be done on the top of the stove, in the oven or Crock Pot. The treatment is especially suitable for less tender but more flavorful cuts of meat. These tougher cuts are also cheaper, but they taste like a million bucks when braised till fork-tender with an array of spices, herbs and vegetables.

I typically like to brown my meat on the top of the stove, add the remaining ingredients, bring to a boil, cover tightly, and then pop the pan in a low oven and forget about it for a few hours. Choose a heavy pan that fits the meat closely, so the liquid will come to the right height around the meat. Don't be tempted to raise the heat to speed things up; you'll toughen the meat instead of tenderizing it.

And braising yields a fabulous cooking liquid that usually needs only degreasing and thickening to produce a delicious sauce. Since braised meats reheat well, there's an easy way to thoroughly de-fat the sauce. When the meat is done, cool meat and liquid separately, refrigerating overnight. Cover the cooled meat closely with plastic wrap to prevent the surface from drying out. When ready to serve, lift the congealed fat from the liquid, finish sauce as directed and gently reheat the meat in the sauce.

I have provided one of my favorite slow-cooked recipes below, so if it’s been awhile since you’ve braised or slow-cooked, take a break from the grilled chicken breast or quickie stir-fry and get settled in for a taste of what time brings to the table.

Now, I am not one who follows conformity, but in this case I cave in for flavor's sake: Chardonnay Braised Chicken. Such an almost textbook pairing, yet they are beautiful together when slowly oven-braised with toasted fennel seed, mushrooms, peppers, the original trio (carrot, celery, and onion) and a little fresh thyme. Rich, and perfumed with Chardonnay, this preparation is finished with a little cream and fresh parsley and chives.

So sit back and relax and breathe in the flavorful aroma while your dinner slow cooks…. it’s worth the wait!
Copyright © 2010 by Kathy Casey Food Studios® 

Chardonnay Braised Chicken    

Makes 4 to 6 servings

2 tablespoons olive oil
1 large (about 4 pounds) chicken, cut in 8 pieces—2 breasts, 2 legs, 2 thighs, 2 wings
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon fennel seed
3/4 cup large-diced onion
3/4 cup large-diced celery
3/4 cup large-diced carrot
3/4 cup sliced mushrooms
3/4 cup large-diced red bell peppers
1 tablespoon minced garlic
1 teaspoon minced fresh thyme
1 3/4 cups chardonnay
1 tablespoon water
1 tablespoon cornstarch
1/4 cup cream
1 tablespoon minced fresh chives
1 tablespoon minced Italian parsley

Preheat the oven to 350°F.

In an ovenproof braising pan, large Dutch oven, or wide soup pot, heat the olive oil over high heat.

Meanwhile, lay the chicken pieces out on a baking sheet and sprinkle both sides with the salt and pepper.

When the oil is hot, brown the chicken pieces well, about 4 minutes on each side, doing it in two batches if necessary. Remove the browned chicken to a plate.

Reduce the heat to medium-high, add the fennel seed and onion to the pan, and cook for about 10 seconds. Add the celery, carrot, mushrooms, and bell pepper and cook, stirring often, for about 2 to 3 minutes, or until lightly browned. Stir in the garlic, and cook for 30 seconds more.

Place the chicken back in the pan, tucking it between the vegetables. Add the thyme and the wine. Bring to a boil, then cover.

Place in the oven and cook for 30 minutes. Remove the lid and cook for another 30 minutes, or until the chicken is very tender. Remove the chicken and vegetables to a platter and keep warm.

Measure the liquid; you should have about 2 cups. Place the pan, with the liquid, over medium-high heat. (If you have more than 2 cups of liquid, boil it for a minute or so to reduce it.) In a small cup, mix together the water and cornstarch. Whisk this mixture into the liquid in the pan, and add the cream. Cook, whisking continuously, until the liquid comes to a boil. Boil for about 2 minutes or until saucy. Remove the pan from the heat, stir in the chives and parsley, and spoon the sauce over the chicken and vegetables.

Chef's Tips:
 You must have heard the following saying many times by now: "If you would not drink it, then don't cook with it …" The flavor of your wine is the flavor that is imparted to the dish you are cooking.
 If you are feeling a little rebellious, make this with a petite syrah or Côtes du Rhone.

Copyright © 2002 by Kathy Casey from Dishing with Kathy Casey, Sasquatch Books

I am a dessert person and one dessert I could eat daily is pie.  I love good homemade pies, the smell of them baking in the oven and the way they make me feel - that all is right in the world.  Sharing a slice with family and or friends is a simple and true joy.  I will admit a slice of pie in the morning with a cup of coffee is a treat!  This month Kathy our Chef on board shared some of her favorites, and now I’m sharing one of mine.  I love this pie recipe.  Why?  One, it is simple, and two; you only have to roll out the bottom pie crust for the top is a crumble top and third; it is delicious!  So for those of you (which there are many) who don’t like making pie crusts, this pie is the one for you.  I’m asked to bake and share this one often, so enjoy – it is delicious! 

 
Ingredients:

• 1/2 cup white sugar
• ¾ teaspoon cinnamon
• 1/8 teaspoon salt
• 5 cups apple slices (a few extra slices never hurts and I use granny smith – I like the tart apple)
• ¾ cup (firmly packed) brown sugar
• ¾ cup sifted flour
• 1/3 cup butter
• 1 unbaked 9-inch pie shell (that you have made hopefully) Use recipe of your choice or one that has been used in your family forever.

Mix white sugar, cinnamon, salt and apple slices in mixing bowl.  Arrange in the pie shell.  Blend together brown sugar and the flour; now cut in the butter with pastry blender (or fingers) until crumbly, Sprinkle evenly over apples.  Bake at 400 degrees for 35-to 45 minutes.  Top should be golden.  I love to serve with vanilla bean ice cream.

If you are going to serve this pie the next day, do not cover real tight or the crumbly top will not stay crumbly.  It is the crunchy top that makes this pie so delicious.  We usually don’t get to the second day with this pie – but if we do, I just lay a piece of foil real lightly over the top and do not scrunch it to the pie plate.
Your kitchen will smell wonderful!

Enjoy, and keep collecting and connecting with great recipes!  Lori

I have loved pie more than cake as long as I can remember. Maybe it's a contrast thing—the crispy crust with the tar, creamy or gooey filling.

Pies are great anytime of year. Tart puckery rhubarb pies in the spring; fresh blackberry pies oozing warm juice in the summer; custardy pumpkin and rich pecan pies in the fall; and cream pies—with drifts of whipped cream on top of course—in winter.

One of my own fondest taste memories is my mother Eunice’s lemon meringue pie. It was always my request instead of a birthday cake. Flaky crust, tart sunny filling and a poufy cloud of meringue on top—ever so perfectly browned. I still love it today but like all chefs I had to add a touch of my own. So, I put a few toasted hazelnuts in the crust and, underneath that billow of meringue, a secret little layer of fresh raspberries.

And then of course there’s everyone’s Southern favorite, pecan pie. I’ve gilded the lily this time, adding both chocolate and coffee to create Mocha Java Pecan Pie with Bourbon Whipped Cream. Yum!

No, I didn’t forget the mile-high cream pie and chocolate lovers – I know this is one of Lori’s. I’ve included a recipe from Northwest chef Greg Atkinson. I love his description of his Windy Day Chocolate Cream Pie, with whipped cream mounded "as high as a snow-covered mountain." It makes you want to jump in it!

I can’t believe how many young adults have never made pies! I even MENTIONED that I was blogging about pie, and there were ohhh's and ahhh's. "Oh, boy, do you need a tester?" "I’d love to come and eat pie! We never get homemade pie anymore!"

Okay, so what's the problem here? Is the fear of crust-making rampantly overtaking the pie-making ambitions in our young cooks of today? I guess I lucked out—for I’ve been making pies ever since I could lift a rolling pin.

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. 2. Depending upon how much you get "into" it, you could end up with your kitchen looking like a flour bomb exploded. (This is the way mine looks—and it’s worth it.) 3. That the pie may be so full of deliciousness that it could bubble over in your oven and set your smoke alarm off. But a wave of a dish towel and an open door will take care of that!

So, if you are pie paranoid, get over it—right now. Roll up those sleeves and get to baking up some homemade pie goodness with your friends. Your house will never have smelled so good.

© 2009 by Kathy Casey Food Studios® 

Kathy’s Birthday Lemon Meringue Pie with Fresh Raspberries

Makes 1 9-inch pie

Crust

1 cup all purpose flour

1/4 cup toasted and chopped hazelnuts

1/4 teaspoon salt

1 teaspoon sugar

1/4 cup lard or vegetable shortening

2 tablespoons butter

1 – 2 tablespoons ice water

Filling & Meringue

1 cup + 1/2 cup sugar

1/3 cup cornstarch

1 1/2 cups water

6 tablespoons fresh lemon juice

4 eggs, separated

1 1/2 tablespoons finely minced lemon zest

2 tablespoons butter

1 1/2 cups fresh raspberries

1/4 teaspoon cream of tartar

Preheat oven to 475 degrees F.

To make the crust: Mix the flour, hazelnuts, salt and sugar together in a large bowl. Add lard or shortening and butter and, with a pastry blender or clean hands, combine until mixture forms pea-sized particles.

Add 1 tablespoon of the ice water. Stir the dry mixture with a fork, mixing until liquid is just incorporated. If dough is too dry, then add more water, 1 to 2 teaspoons at a time.

Form dough into a ball and flatten out slightly to a big disk, fold over each side into the middle, so there are 3 layers. Wrap in plastic wrap. Chill in refrigerator for 20 minutes.

After dough has chilled, press the portion into a flat round disk. On a lightly floured surface roll out dough into a 1/8-inch-thick circle that is about 1 inch larger all around than a 9-inch pie pan. Place crust in pie pan and crimp the edges. Prick crust all over with a fork to prevent puffing while baking. (If pastry puffs, carefully reach in oven and prick pastry again where puffing.) Bake for about 8 – 10 minutes until golden brown then remove from oven and cool.

Reduce oven temperature to 400 degrees.

Meanwhile, make filling: In a heavy non-aluminum saucepan whisk together 1 cup of the sugar, cornstarch, water and lemon juice until well combined and cornstarch is dissolved. Place over medium heat and stir constantly until mixture is thickened and lightly simmering. In a small bowl, mix together the egg yolks, whisk in a little of the hot mixture to temper the eggs, then whisk eggs quickly into the simmering mixture. Cook for about 1 minute more, stirring constantly, until thickened. Remove from heat and whisk in lemon zest and butter. Cool, stirring often.

When filling has cooled slightly, pour into the cooked pie shell and arrange raspberries on the top.

To finish pie: Make meringue by whipping the 4 reserved egg whites with cream of tartar in a medium bowl until frothy. Gradually beat in the remaining 1/2 cup of sugar, a little at a time. Continue beating until stiff and glossy but not dry. Pile meringue on pie, sealing meringue onto edge of crust to prevent shrinking of the meringue.

Swirl with a spoon for a decorative, peaky top and bake in the 400-degree preheated oven for 6 – 8 minutes or until lightly browned. Place on a rack to cool. Cool thoroughly before cutting. Refrigerate any leftover pie.

© 2009 by Kathy Casey Food Studios® 

Mocha Java Pecan Pie with Bourbon Whipped Cream   

Traditional pecan pie gets a delicious twist with the addition of coffee and chocolate, then it’s topped with a pouf of Bourbon Whipped Cream.

Makes 1 (9-inch) pie

1 (9-inch) uncooked (deep dish) pie crust  

Filling

1 cup packed brown sugar

1 cup dark corn syrup

1/4 cup strong brewed coffee

4 eggs

2 tablespoons butter, melted

3/4 cup pecan halves or pieces

1/2 cup chocolate chips

Bourbon Whipped Cream

1 cup cream

3 tablespoons sour cream

3 tablespoons packed brown sugar

1 tablespoon bourbon

Preheat oven to 425 degrees F.

In a large bowl, combine all filling ingredients except pecans and chocolate chips, mix until smooth. Stir in pecans and chips.

Spread pecan mixture evenly into unbaked pie shell, and bake for 10 minutes. Reduce the oven temperature to 325 degrees and bake for another 25 – 30 minutes, or until the filling is slightly puffy and the filling is just set. Cool on a wire rack. Cool thoroughly before cutting.

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

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

© 2009 by Kathy Casey Food Studios® 

Greg’s Windy Day Chocolate Cream Pie

Makes 1 10-inch pie, to serve 8 to 12.

2 cups graham cracker crumbs

1/2 cup brown sugar

1/2 teaspoon ground cinnamon

1/2 cup butter, melted (1 stick)

Chocolate Cream Filling (recipe follows)

2 cups whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

In a food processor or large mixing bowl, combine graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press the crumbly mixture into the sides and bottom of a 10-inch pie pan, and chill.

Prepare Chocolate Cream Filling, transfer into crumb crust with a rubber spatula, and refrigerate until completely cooled.

Whip cream; stir in powdered sugar and vanilla. Pile whipped cream into a large, self-sealing food storage bag and snip off 1 inch from the corner. Squeeze whipped cream from the open corner onto chilled pie filling. Serve cold.

Pie keeps, covered and refrigerated, for 2 days.

Chocolate Cream Filling

Makes about 3 cups, to fill 1 10-inch pie.

2/3 cup sugar

1/2 cup flour

1/2 teaspoon salt

2 eggs

2 cups milk

1 cup semisweet chocolate chips

In a medium saucepan, combine sugar, flour, and salt. With a wire whisk, beat in eggs; when the mixture is well combined, stir in milk. Cook over medium-high heat, stirring constantly, until custard just begins to boil. Continue to cook, stirring, 1 minute, then remove from heat. Stir chocolate chips into hot custard. Transfer custard to crumb crust-lined pie pan and chill.

Recipe From -  In Season: Culinary Adventures of a San Juan Island Chef, by Greg Atkinson. Published by Sasquatch Books

Chef Casey's Note:

This pie would look beautiful sprinkled with shaved dark chocolate curls.

A thank you to Laura at the Blogging Bistro for such a lovely post she made about Recipe Runway.  Thanks Laura!

http://www.bloggingbistro.com/best-ever-gift-idea-for-the-recipe-collector-in-your-life/

Also a thank you to Caroline at Ewomen for doing a question and answer blog post with Recipe Runway.  This post was on November 16th, 2009, so you will have to scroll down the blog posts until you see Recipe Runway on the 16th.

http://blog.ewomennetwork.com/

Thank You Blogging Bistro and Ewomen Network for the posts about Recipe Runway.  I'm very appreciative.

People love cheese! From the cheesy “mozzarella pull” when grabbin' a slice of pizza to a tangy crumble of blue over a salad, everyone loves it! We adore it in our mac-and-cheese, melted in enchiladas, topping our burgers, and nibbled after dinner with a glass of port … and of course in appetizers.

Gooey, soft stuffed brie is always a party pleaser and I’ve whipped up an easy recipe with commonly stocked pantry items. My recipe for Baked Brie with Cherries & Nuts is quick, easy and d’lish! A small wheel of brie is split and then stuffed with a mixture of apricot jam and chopped maraschino cherries; it’s crusted with sliced almonds and then baked till soft. Serve it with crostini, slices of baguette, or crackers!

Now on to the perennial party favorite, the cheese platter … but don’t limit yourself to cubes and frill picks … please! There are a lot of fun, beautiful and creative ways to do a cheese platter.

When serving cheese at home, use a wood or marble board and serve three to five cheeses. I recommend serving a soft, creamy cheese like brie or a triple cream such as Delice de Bourgogne (Costco often has this in their cheese case and it is a great price there!); a sharp-flavored cheese such as an aged Gouda; a firm cheese such as a Spanish Manchego; and then of course you need at least one stronger cheese—like a nice stinky blue!

If you live in an area with a great farmers market or markets that sell regional cheeses, buy local! Artisanal, or handcrafted, cheeses typically have much more individual character than commercially produced cheeses.

Remember to bring your cheese to room temperature for about an hour or so before serving. This will release its full taste and aroma and let you experience the cheese at its best texture. Some cheeses ooze as they get warm, so it's best to place them, unwrapped, directly on the serving board or platter then loosely cover the entire dish.

Serve the cheese in whole natural pieces and cut the pieces in half. Most guests are timid about going for the first slice and “ruining” the perfect rind, so be a good host and start the cheese for them.

What about cheese accompaniments? There are a ton of great cheese sidekicks these days. On my cheese platters, I love to lay out Marcona Spanish almonds or candied nuts, dried fruits such apricots, wedges of cut pears or apples, or halved figs. Sexy local honeycomb is also amazing—it is one of Lori’s personal cheese-accompaniment faves! I personally am a big fan of fruit pastes and chutneys, too.

And don’t forget the garnish. See what’s in your yard or herb pot. If the leaves are still on your fruit trees, those make lovely garnishes as do fresh grape leaves and sprigs of thyme, rosemary and/or sage.

Be sure to offer crackers and breads. There are a lot of great choices now in that area, too. I love Spanish fig bread, sliced thin; cracked pieces of rustic flat breads; and crackers, crostini and unique crackers. Any well-stocked gourmet grocer will have plenty of options.

You never know who’ll pop by, and so it’s always good to have some great cheese, accompaniments and crackers in the pantry so you’ll always be ready to entertain!
© 2009 by Kathy Casey Food Studios®  

This is one of my favorite desserts.  I never get tired of this classic.  I was committed to making the best creme brulee so needless to say I went through numerous recipes trying and adapting until I came up with that winning outcome.  My father is my biggest fan of this dessert.  He loves coffee, cream and the crunch of the torched sugar topping.  Once I develop, adapt or land on a recipe that works and is delicious my search is over.  Into my recipe center it goes.   

I have been asked so often to share this recipe so here's to all the requests.  Enjoy!! 

http://reciperunway.com/recipes/share.aspx?id=1807

Keep collecting and connecting!

As a grown-up I had lost the magic of what my personal recipe collection represented.  All that I felt was the lack of organization of my personal collection.  But the past few weeks by reveling in my recipes the magic spell has been cast once again.   Two major things have been revealed to me.  One, I’m happiest when I’m organized and efficient, and two, once I’m organized, I then give myself permission to go to that  corner of my personality that is all about ambience, creativity, and keeping my senses alive. 

As I’ve been gathering and selecting the recipes I’ve had professionally uploaded into my personal recipe center I notice all the memories that unfold when I see them.  It is as if each individual handwritten recipe card, magazine pull-out or online find has its own voice.  I thought if these recipes could speak what would they have to say.  Some of them would tell me stories in an artful way about special moments in their history and where they came from, while others were having me re-live those special moments with family and friends.   Others were awakening my senses and having me re-live the aroma’s of succulent meals gone by - making me inhale more deeply.  Sadly, other recipes were complaining of neglect and loneliness reminding me that they would love to be present at the next tasty debut.

Now that I have my recipes online in my center, it is so easy.  I’ve been taking time each evening to enjoy the visual journey of seeing handwritten recipes, magazine tear outs, and online finds.  I realize what a privilege and joy to have these recipes from so many special people and places.  It has really inspired me to start taking the time to build the rich history or special stories about my recipes in the story section.

I love to read other recipe blogs – I find it rewarding and inspiring.  It is a privilege to be part of culture that loves to share their stories and recipes.  It is so wonderful that with just a click or two we can be transported to a world were so much enjoyment is found.   My recipe collecting has revealed how much I connect with the best things in life.  My family and friends, friends yet to come, food enthusiasts and my love of food.

Magically…my recipe center is taking on a life of its own. 

 
Stay tuned for the most special recipe to be posted soon!  Waiting for permission from my father to share this (oh so cute) recipe and story.
Keep reveling in your recipes - Lori

Cherry Red.  What do you think of? That sexy pair of stilettos, a favorite lipstick, or tart cherry pie!

Plump and juicy cherries, icy cold, are my idea of a d’lish snack! Just sitting around on a hot day popping them in my mouth, one by one, is the start of a wonderful summer.

At farmers markets and produce stands, you'll generally see all the dark sweet cherries labeled as Bing cherries, which many consider the benchmark favorite - and then of course there is the light, sweet, Queen Anne and the big, blushing Rainier, and the hard-to-find, fresh, old-fashioned, tart pie cherries.

Cherries can appear on any part of the menu, from beverages to baked goods. The only challenge to cooking with cherries is pitting them. A small hand held pitter can work for small volumes – but if you are pitting a lot of cherries, it's best to get a large volume pitter. I like the kind that clamps onto the side of a picnic table—outdoors being the ideal place to do this messy chore. Stem the cherries, then load up the hopper and start punching the plunger down. The only hitch is that, by the time you are finished, you are usually freckled with pink dots! So wear an old shirt—cherry stains are hard to get out, and this can sometimes be the pits!

Frozen cherries make fun ice cubes for cold summer drinks. Just rinse and freeze the whole fruit. Or you can pit them, place each one in an ice cube tray compartment, then fill with water and freeze. Or the drink itself can feature the rosy globes. Try my Cherry Mojito, it's unbelievably good!

Looking for a stunning summer starter? Toss the brilliant, sweet orbs into a salad of tender gourmet greens—with crumbles of soft chevre goat cheese and toasted hazelnuts or walnuts – dressed with a simple vinaigrette made with light olive oil and raspberry or rice wine vinegar. Cherries also show up in the main course – I love Sassy Bing Cherry Salsa made with quartered pitted cherries, cilantro, seasoned rice wine vinegar, a little shallot or red onion and r a touch of chili paste – very fresh and very quick to make for topping grilled chicken or salmon.

Dessert ideas abound…. and you know shortcakes aren't just for strawberries. Fresh, pitted cherries tossed with a little sugar and kirsch liqueur make an excellent shortcake topping. If you feel like baking, try my Summer Cherry Triple Ginger Upside Down Cake – the perfect ending to a balmy summer night's barbecue.

Have a cherrilicious summer!

Copyright © 2009 by Kathy Casey Food Studios® 

Fresh Cherry Mojito
This spirited summer cooler is also great served san liquor. For a non-alcoholic version increase the lime juice and simple syrup to 1 ounce each, delete the rum and add 3 or more ounces of  chilled soda water!
Makes 1 drink

3 large sprigs fresh mint
5-6 large cherries, rinsed and stems removed
1 1/2 - 2 ounces white/silver rum – depending upon how strong you like it
3/4 ounce fresh lime juice
3/4 ounce Simple Syrup (recipe follows)
splash of chilled soda water
Garnish: fresh cherry and mint sprig

Tear the mint sprigs and drop into a cocktail shaker. Add the cherries. With a muddler or the fat end of a wooden spoon, press the mint and cherries to release their flavors. Fill the shaker with ice. Measure in the rum, lime juice, and simple syrup. Cap and shake vigorously. Strain into a large glass filled with ice. Pour into a large glass. Top with splash of soda water. Stir and garnish with a cherry and mint sprig

Simple Syrup
This is a bar staple and the most commonly used sweetener. Though you can purchase simple syrup, it is ordinarily sweeter than I prefer, so I highly recommend making your own. Proportions vary but it is easy.

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.

Recipe © 2009 by Kathy Casey Food Studios®

 Sassy Bing Cherry Salsa

Makes about 2 cups

2 cups pitted, sliced, fresh Bing cherries (about 1 pound)
2 tablespoons SEASONED rice vinegar
1/4 cup finely minced red onion
1 tablespoon chopped fresh cilantro
1/4 - 1/2 teaspoon red chili flakes or Asian red chili paste (depending on how spicy you like it)

Prepare the salsa first. In a small bowl, gently mix together all salsa ingredients. Best if made right before serving but can be made up to 2 hours in advance.

Summer Cherry Triple-Ginger Upside Down Cake
Fresh cherries and ginger adds a fun flavor twist to this classic American cake.

Makes 1 cake

4 tablespoons (1/2 stick) butter
1/2 cup packed, brown sugar
1 pound fresh cherries, pitted (about 2 cups)

Batter
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons very finely minced fresh ginger
1/4 cup very finely minced crystallized ginger
3/4 cup sugar
6 tablespoons (3/4 stick) butter, at room temperature
1 teaspoon vanilla extract
2 large eggs
3/4 cup milk

Position a rack in center of oven and preheat to 350 degrees F. Butter and flour a 9-inch cake pan, and reserve.

In a small saucepan, melt the butter over medium heat then stir in brown sugar. Bring to a boil, and then immediately drizzle into the prepared pan. Use a rubber spatula to distribute sugar mixture. Place the pitted cherries evenly around on top of sugar mixture. Set aside.

To make the cake batter: In a medium bowl, whisk together the flour, baking powder, ground ginger and salt, and set aside. In a large mixer bowl, beat together the fresh ginger, crystallized ginger, sugar and butter until light and fluffy. Add vanilla and eggs and beat well. Then add flour mixture and milk, alternately, in 2 batches, mixing at low speed after each addition until just combined. Do not over-mix.

Spoon batter evenly over cherries in the pan. Spread batter gently, being careful not to move the cherries around too much. Bake in preheated oven until golden brown and a cake tester comes out clean, about 45 minutes.

Cool the cake in the pan on a rack 15 minutes. Run a small knife around edges of pan to loosen cake. Place a large platter or serving plate over cake and invert cake onto platter. Serve warm or at room temperature with lightly sweetened whipped cream or vanilla ice cream if desired.

Recipe © 2009 by Kathy Casey Food Studios®

My spring began with a rhubarb festival in my own home.  What started with the traditional rhubarb pie quickly grew into what other recipes should I make with this lovely versatile vegetable.  Yes, it is a vegetable, but since it is primarily used as fruit it is classified as a fruit.  Here are a few facts about my rhubarb pal:

-Ben Franklin is credited for bringing rhubarb seeds to the North American East Coast.
-Rhubarb has a nickname - "pieplant" do to its popularity in pies. 
-Generally the redder the stalk, the less sweetener is needed.
-Field grown will have a more predominant flavor than hothouse.
-Rhubarb is excellent as a sweet dish, but is also great as a savory dish as well.

Well onto sharing my adventures in the kitchen - as mentioned above it all started with the beloved traditional rhubarb pie.  My mother gave me this recipe (which I will be sharing) and our family would not think spring had sprung unless we enjoyed a couple rhubarb pies first.  After my first bite, I remember why I love rhubarb pie, the perfect balance between tart and sweet.  With tradition being taken care of and a couple pies eaten, it is time for me to move onto the crisp - not just one but two different crisp recipes.  Once again I'm happy with this delightful pretty red stalk.

Now I’m off into recipes for rhubarb muffins - again not one batch but two batches.  I started with a very traditional rhubarb muffin with streusel topping (lovely with my morning coffee), and the second batch was a recipe from a great chef and cookbook author Susan Bradley.  Her Rhubarb lime muffins – a must.  The marriage of lime, rhubarb, and cardamom were divine.  Her recipe will now be part of every rhubarb season.

I've had quite a bit of sweets, so I better think savory for awhile.  Made a fabulous rhubarb sauce with fresh ginger and served it over grilled halibut.  Because Seattle blessed us with all these 70-80 degree days one had to make a refreshing non-alcoholic drink for an afternoon delight.  So refreshing!  Mom is now laughing at all my rhubarb mania she jumps in and does a great rhubarb bread.  Delicious!  That took me to rhubarb vanilla bean compote over buttermilk ice cream.  Last but not least rhubarb mousse.  I have to tell you I've had so much fun this season with rhubarb.  I really appreciate my culinary adventures and the wide range of ways in which to use rhubarb.  But my story has not finished - one last adventure with our friend, the rhubarb, not the stalk this time, but its leaf!  Yes, rhubarb leaf stepping stones for your yard.  Our wonderful friend Ann (really more of a family member) did this. I loved this idea!  How creative.  The rhubarb leaf is beautiful, in color and shape.  It is heart-shaped so debuts itself quite showy.  Here is the link for instructions on how to do the stepping stones. They are incredible in Ann’s yard. http://www.comfycountrycreations.com/rhubarbstones.htm

I have had such a fun time with rhubarb for the past few weeks.  The many uses and great recipes have started my spring with a skip in my step!

Please enjoy mom’s recipe!

Rhubarb Custard Pie:

2 Large eggs – slightly beaten
1-1/2 cups sugar
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon salt
3-1/2 cups diced (1/2 inch slices) fresh rhubarb
2 teaspoons lemon juice
2 tablespoons unsalted butter, cut into thin slices – for dotting top of pie filling

Preheat oven to 450 degrees

In a large bowl combine slightly beaten eggs, sugar, flour, cinnamon, nutmeg, salt and lemon juice.  With flexible rubber spatula gently stir in the rhubarb.

(Everyone has their favorite pie crust – so I will leave this to you) – must be a regular double pie crust recipe.  Roll out double pie crust recipe per your instructions.

Pour rhubarb mixture into pie plate with bottom crust; dot the top of the pie filling with the butter slices.  Place top pie crust over filling and crimp the pie crust edges.  Brush crust with egg wash (2 egg yolks mixed with 1 tablespoon of milk).  This will give a nice golden color to the crust.  Sprinkle crust with sugar.

Bake 450 degrees for 10 minutes and decrease oven temperature to 350 degrees and bake another 35 to 40 minutes.
Serve with vanilla ice cream or just drizzle with cream.

Happy Rhubarb Season - Lori.

Please share any of your rhubarb stories or comments on our community page.

By Chef on Board – Kathy Casey

I smelled ‘em in the yard the other day—burgers on the barbie. YUM! There is nothing like a homemade grilled burger. Of course we all love the tasty, traditional, juicy ground beef burgers, but burgers can be just about anything these days!

Nearly every city has a hip and cool gourmet burger place serving everything from bison to organic turkey to fois gras-topped Kobe beef. And all are smothered with the hippest in toppings: brie cheese, local vine-ripe heirloom tomatoes in a rainbow of colors, homemade jalapeño-spiked pickle relish, crisp pancetta … the list goes on. Varieties of patties, buns, toppers and spreads abound, so don’t be afraid to get out there and try new things to expand your burger repertoire.

If ground beef burgers are your norm, then why not twist them up: stuff burger centers with a chunk of blue cheese, or mix in chopped fresh garlic, sautéed mushrooms, or zippy salsa. Try adding flavorings such as soy sauce, Worcestershire, Tabasco, barbecue sauce or fresh chopped herbs.

How about making a lamb burger? Mix the ground lamb with some whole-grain mustard, an egg, fresh herbs, garlic and a tiny splash of balsamic for a flavor pop. Top the burgers with roasted red pepper mayo, nutty-tasting arugula, and crisp slices of sweet onion. Or how about mixing things up with my recipe for Grilled Salmon Burgers piled high with Summer Slaw!

One of the other major components to a great burger is its bun. I adore any burger served up on a homemade bun! Yes, okay, it is a bit of work. But so worth it! My D’Lish Basic Buns are “rustic” so don’t worry about making them perfectly round. Once you make these buns you won’t want to go back to store bought.

Try making a double batch of buns and freezing the extras. Just individually wrap each bun in plastic wrap then pop into a freezer bag. When you’re ready to grill up these fluffy babies, pull out as many as you need and let them defrost at room temperature for 30 minutes to an hour or so.

My D’Lish Basic Buns recipe is very versatile, too! You can add extra garlic, chopped fresh rosemary, or minced jalapeños if you like a little spice. Get creative!

Once you decide what type of burger you’re going to make then you’ll want to be sure to prepare the grill . Here are a few of my burger-grilling tips:

• Be sure to season patties well!
• When forming the patties, remember, if you’re using beef, that they will shrink up, so make them flat and large.
• First be sure your grill is scraped clean. I use a “grill brush” to do this. Always remember to scrape away from yourself!
• I like to roll up an old dish towel, dip it in oil and then rub the grill before starting to heat it. This helps “season” the grill.
• Whatever type of grill you use, heat till grill is very hot before placing any product on it.
• Set the burger over the hottest part of the grill and flip only once.
• The spatula is for flipping patties, not for pressing them. Pressing squishes out those nice juices!
• Patties can be fragile, so handle carefully. Set patties a few inches apart from each other.
• Cook Gardenburgers or other vegetarian burgers over medium coals or flame and be careful not to char them—they dry out fast.
• If burgers are cooking too fast or you prefer a well-done burger, move the patty to a cooler part of the grill after the first flip.
• If you get a flare-up and have a lid for your grill, just pop the lid on. The reduction in oxygen should kill the flames. Some folks have a squirt gun filled with clean water handy to give excess flames a little blast.

Grilled Salmon Burgers with Summer Slaw
Makes 4 servings

Burger Mixture
1 1/2 pounds boneless, skinless salmon fillet, pin bones removed (ask your fishmonger to do this)
1/2 teaspoon black pepper
1 tablespoon Dijon mustard
2 tablespoons minced onion
1 tablespoon minced fresh dill
1 teaspoon minced fresh garlic
1 tablespoon fresh lemon juice
2 tablespoons dried bread crumbs
3/4 teaspoon kosher salt
---------------------------------------------------
D’Lish Basic Buns (recipe follows) or high-quality store-bought buns
Mayonnaise, tartar sauce or lemon aioli
Summer Slaw (recipe follows), optional
Any combination of burger goodies that you like, such as tomato, lettuce, onion, or thinly sliced cucumbers for garnishing

To make the burgers, chop the salmon well. (You can also cube it then pulse a few times in a food processor to coarsely chop—do not over process!) In a medium bowl, mix salmon thoroughly with the remaining burger ingredients. Divide the mixture into 4 portions and shape into 4 1/2- to 5-inch-diameter well-compacted round patties. Refrigerate the patties, tented, for at least 30 minutes or up to overnight to firm.

Prepare a very hot fire in a charcoal grill, or preheat a gas grill to high. The patties are somewhat fragile, so handle carefully. Oil the grill, and set the patties apart on the grill. Cook for about 2 minutes per side, or until nicely marked and just done. Split the buns and toast lightly.

Spread the buns with mayonnaise or tartar sauce, add the burgers, and pile high with Summer Slaw and/or garnishes of your choice.
Recipe copyright © 2009 by Kathy Casey Food Studios® www.kathycasey.com

Summer Slaw
Makes about 2 cups

1 1/2 tablespoons mayonnaise
1 1/2 teaspoons sugar
1 tablespoon cider vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup finely shredded green cabbage
1/2 cup finely shredded red cabbage
2 tablespoons coarsely grated carrots
1/4 cup coarsely grated, seeded cucumber, all liquid squeezed out well
2 tablespoons finely minced red bell pepper, optional

In large bowl blend together mayonnaise, sugar, vinegar, salt and pepper. Just before serving, add remaining ingredients and toss well.
Recipe copyright © 2009 by Kathy Casey Food Studios®

D’Lish Basic Buns
Makes 8 buns

1/2 cup milk
1 tablespoon butter
2 tablespoons sugar
1/3 cup warm water (105° to 115°F)
1 package active dry yeast
2 eggs
1/2 teaspoon salt
2 – 3 teaspoons minced fresh herb, such as dill, basil, rosemary or thyme, optional
1 tablespoon minced fresh garlic
2 1/2 cups flour
1 tablespoon water

In a small saucepan, bring the milk just to a simmer, remove from the heat, and stir in the butter and sugar. Cool, stirring until lukewarm. Add the warm water and yeast, stirring to dissolve the yeast. Let sit for 5 minutes, or until foamy. Pour the mixture into a large bowl.

Whisk in 1 egg along with the salt, fresh herbs (if adding), and garlic. Then mix in as much of the flour as needed to make a smooth, moist dough.

Turn out onto a floured surface and knead until smooth, about 6 minutes. Put the dough into a greased large bowl, cover with a damp towel or plastic wrap, and let rise in a warm place until doubled, about 1 1/2 hours.

Preheat an oven to 350°F. Punch down the dough and divide into 8 pieces. Form the pieces into balls and let rest for 10 minutes, covered with a towel. Then press out the balls, flattening into 4-inch-diameter rounds. Place on a greased baking sheet, spaced apart, cover lightly with a towel, and let rise until almost doubled.

In a small bowl, whisk the remaining egg with the 1 tablespoon water. Brush the tops of the buns lightly with the egg wash. Bake for about 20 minutes, or until golden brown.

Chef’s Note: The bun recipe makes 8 buns, so you can easily double the burger mixture or freeze the extra buns for later use.
Recipe adapted from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey.

A new company, Bella Cupcake Couture understands the true passion and love for the cupcake. So they have created a unique, new decoration to make the cupcake even more adored and fashionable.

They offer posh and chic textile-inspired cupcake wrappers. Each boutique-style design is exquisite and offers a sophisticated elegance to any special occasion; weddings, baby and bridal showers, birthdays, celebrations, holidays and just because.

The chic textile-inspired patterns like damask, floral and swirls; mix elegant hues like chartreuse, chocolate brown, citrus or soft pinks, making every cupcake look stunning. Each design was created to encourage you to enjoy simple pleasures and savor the sweet life.

Today, our guest blogger is Carrie Middlemiss, owner and the creator of Bella Cupcake Couture wrappers. She is here to talk about cupcakes; Traditional to Modern. She also has shared a recipe for Peanut Butter Cupcakes at the bottom and says they are also delicious if you inject the cupcake with your favorite jelly too. 

Cupcakes: From Tradition to Modern

How many people can remember the moment you saw your first cupcake? A small cake with a mound of sugary, fluffy frosting, candied sprinkles and if you were lucky a big maraschino cherry on top. It seemed to be the most adorable thing on earth; almost to perfect to eat.

Back in the day these cupcakes were the sweet little treat mom had made for a rainy day or for a big family picnic. At our picnics, it always sat on a plate at the end of the table next to the chips and potato salad; somewhat as an after thought or a better convenience to having to slice and serve cake.

And when you made cupcakes, it was very limited on what flavors you would make; vanilla, chocolate and if you were lucky carrot cake. There also wasn’t a huge variety of decorations. Typically there were the standard white baking cup, some chocolate sprinkles or pink sugar to put on top. 

To this day, grown-ups still get transported back in time at the sight of this small-coveted treat. However now, they are the main event, set center stage and the pièce de résistance.

There are now over hundreds of bakeries devoted entirely to cupcakes and they are continuing to pop up everyday. There are special cookbooks, blogs, magazine features specifically dedicated to cupcakes.

You will also now find a variety of different flavors like red velvet, vanilla latte, pink grapefruit, salted caramel, raspberry lemonade, and my favorite P.B. & J.

These little darlings continue to evolve with new designs, flavors, and even décor.

Carrie Middlemiss of Bella Cupcake Couture
Have your cupcake and adore it too.™
 

Peanut Butter Cupcakes

6 tablespoons (3/4 stick) unsalted butter, at room temp
1 cup smooth or crunchy peanut butter
1 1/3 cups firmly packed light brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk

1. Preheat the oven to 350 F. Insert 24 liners into a medium cupcake pan.
2. In a large bowl cream together the butter, peanut butter, and brown sugar with an electric mixer on medium speed until fluffy, about 3-5 minutes. Add the eggs one at a time. Beat well. Mix in the vanilla.
3. In a separate bowl combine the flour, baking powder, and salt.
4. Add the dry ingredients to creamed mixture, alternating with the milk. Mix well.
5. Fill the cupcake liners 2/3 full. Bake for 15-20 minutes or until toothpick inserted in the center comes out clean. Cool cupcakes in the pan.

Peanut Butter Frosting

3/4 cup smooth or crunchy peanut butter
3/4 cup (1 1/2 sticks) unsalted butter, at room temp
1 tablespoon vanilla extract
3 cups confectioners sugar, sifted
3 tablespoons milk

Combine the peanut butter, butter, and vanilla in a medium bowl. Using an electric mixer beat until light and fluffy, about 1-2 minutes. Add the confectioners sugar along with the milk, and beat until well combined.

Acknowledgements:
Cupcake recipe from Crazy About Cupcakes by Krystina Castella.
Frosting recipe from 500 Cupcakes by Fergal Connolly.

Today I’m writing with a happy heart.  For the first time in 20 plus years I actually have 500 of my 3,000 recipes organized.   I had them professionally scanned with Recipe Runway and in just days those messy, over flowing, unorganized recipes now have one home to reside in - my personal recipe center.  They are categorized, easy to access, shareable and online.  I can’t begin to tell you how excited I am.  For a life time recipe collector there is light at the end of the recipe tunnel!

It has been like seeing old friends again.  There is such rich history, memories, and stories with each one of the recipes.  Seeing all the different old fashioned recipe cards, torn out magazine photos with recipes, the little personal notes, my Mother’s handwriting, and of course the little stains –has been  a great joy.  Having the recipes preserved like this I’m filled with gratitude.  Gratitude because my life has had many special moments and occasions with family and friends and these cherished recipes have played a special role in those moments.

Both my Mother and Brother have had a good portion of their collections scanned with Recipe Runway and now are online also.  The recipe center has a section to add stories with the recipe so we decided to take the time to do this with our favorite signature recipes.  This has lead to many fun conversations as we try to get all the facts and stories about our collections correct.   We may start out talking about a recipe but the conversation always ends up about the family, friends, settings, traditions or little details that warm our hearts, and this is where  the real value lies.   Needless to say, we have been sharing many recipes and stories back and forth.    I applaud all these little scraps of paper, pull outs from magazines, old fashioned recipe cards or our online finds, because they connect and bond us forever with our families and friends.  

I promise my future blogs won’t be about me getting organized – but this has been such fun, and I’m getting organized…I just had to share!

Please visit the community section of the site if you would like to share comments with all of us recipe enthusiasts.

Keep collecting and connecting - Lori

It’s the time of year when everyone’s watching for days warm enough for outdoor dining. If you have your picnic gear—blanket, utensils, glasses—pre-assembled, you can quickly take advantage of an unexpectedly warm evening or bright sunny weekend without undue fuss.

Now, if you don’t feel like cooking at all, you can make a meal of artisanal crackers, local cheeses, fruit pastes or chutneys, a crisp apple, some olives and marcona almonds plus great bread and wine. Remember to pack a small cutting board and a good knife.

Or just throw together an uncomplicated menu, such as a yummy salad, cold roasted chicken (super-easy if you get one from the deli!) plus the requisite bread and wine. Tuck in fresh fruit and/or a few sea salt-topped caramels for dessert, and you’re ready to go. And don’t forget to slip in plenty of ice packs!

Of course you want to have a repertoire of recipes designed to travel and intended to be eaten chilled or at "room temp," that is, slightly tempered from their ice-cold storage temperatures. Foods which will be eaten chilled should generally be seasoned a bit more highly than food which will be served hot. Big flavors are especially good to meld into seasonal salads, and a pasta version is always a sure bet.

My Curried Orzo Spinach Salad, with fresh leafy spinach, pungent cilantro, exotic pistachios and sweet-tart apricots, is a fine partner to grilled lamb or salmon as well as the aforementioned chicken. This pasta salad is at its best when tossed together an hour or two in advance and is still tasty up to 24 hours later, but I wouldn't make it farther ahead than that. The secrets to delicious pasta salads are bold flavors, correctly cooked pasta, and combining the ingredients just early enough to let the flavors "marry."

And here’s a chef’s tip to increase the "elegance" factor when picnicking: wrap your herb garnishes in wet paper towels then in plastic, tuck them into the cooler and garnish your dish on-site.

Happy sunny weather outdoor dining!

Makes 8 - 12 servings

1/3 cup red wine vinegar

1 Tbsp. Dijon mustard

2 Tbsp. sugar

2 tsp. kosher salt

1 1/2 tsp. curry powder

1 tsp. hot sauce

2 tsp. minced garlic

1/3 cup sour cream or yogurt

3 Tbsp. vegetable oil

1/2 tsp. freshly ground black pepper

1 pound (about 2 cups) dry orzo pasta

3 packed cups baby spinach, cleaned or large leaves cut in 1/2-inch pieces

2 Tbsp. coarsely chopped fresh cilantro

1 large yellow bell pepper, diced small

1 large red bell pepper, diced small

1/2 cup tiny-diced red onions

3/4 cup shelled pistachios, coarsely chopped

3/4 cup small-diced dried apricots

In a large bowl, whisk together vinegar, mustard, sugar, salt, curry powder, hot sauce, garlic, sour cream/yogurt, oil, and black pepper. Reserve.

Meanwhile, cook orzo according to package directions or until al dente. Drain but do not rinse. While pasta is still fairly warm, toss it with the reserved dressing. Let mixture totally cool, then toss in remaining ingredients. Serve immediately, or cover and refrigerate if made ahead. Salad can be made up to 24 hours in advance.

I read cookbooks like most people read novels.  As I inhale each page, I’m mentally transported to a cobblestone street in Italy or to a sidewalk café in France.  I can almost hear saucepans clanking and smell the enticing aromas wafting from the kitchen as each recipe unfolds.  When I reach the end of the book, I sigh contentedly and somewhat wistfully-wishing I could remain in my fantasy world just a few more minutes.  I gently close the book and return it to its home on my bookshelf, nestled among the other 1,500 cookbooks I’ve collected.

Yes, 1,500 cookbooks.  Not to mention the additional 3,000 loose recipes that spill out of boxes, drawers, and file cabinets.  I guess it is safe to say I’m passionate about recipe collecting and all things food.  In fact, to sleuth for recipes is almost an addiction, but what a joy this personal treasure hunt is.

Once, I planned an entire vacation to the Hamptons to visit the Barefoot Contessa specialty food store just so I could taste the coconut cupcake.  What a yummy delight.  On a different vacation in a remote part of Alaska I walked 5-1/2 miles to the only bookstore to find a specific cookbook I wanted to add to my collection.  On this walk I encountered a brown bear, torrential rain, and more rain – but to my delight they actually had the cookbook.

Every year, I enjoy a vacation with my parents.  Yes, hunting for recipes always plays a little role in what Mom and I do when Dad needs a break.  We bribe him with great snacks and TV and then we make a beeline to a used bookstore, were we buy about a dozen cookbooks, next, we head to a copy shop and photocopy recipes until (midnight) to be exact.
During the trip home, Mom and I thumb through our old-new recipes, dog-earing the pages of recipes we vow to make.

We rarely end up making the recipes, but that’s okay.  For Mom and me, the thrill of the hunt – finding that one perfect recipe to add to our collection – is what makes it all worthwhile.  Besides, Mom and I have many special moments over this bond we share of recipe collecting.  Dad, well he loves the final product – something wonderful homemade to eat.

Please assure me I’m not alone in my recipe collecting obsession?  Share a true confession about your quest to find the perfect recipe.  Happy hunting – Lori

Go to Cutting Board Chat on the community page to share. 

Chocolate—really, who doesn't like it?! It is one of the most popular flavors in the world.

Rich and lush, chocolate has many virtues, from its touted antioxidant qualities to the romantic lore that identifies it as an aphrodisiac. The BBC reported a study in which melting chocolate in one's mouth produced an increase in brain activity and heart rate more intense than that associated with passionate kissing, and the increases lasted four times as long after the activity had ended. No wonder chocolate is the Valentine gift of choice!

Chocolate not only is in our favorite desserts and candies but also ends up on the big screen in many foodies' favorite films. Willy Wonka & the Chocolate Factory was one of my favorite films as a child, and I Ioved the 2005 Charlie version just as much! And then of course there is the movie Chocolat, where a young mother's chocolate creations with their magical chocolaty powers changed the lives of the townsfolk!

While chocolate never goes out of fashion, it certainly has its trends. Today we see a huge interest in super-high cacao percentages and organic bars along with a myriad of cool and trendy add-ins—from lavender to curry to even bacon! But the old-fashioned chocolate desserts are always welcome: warm-from-the-oven chocolate chip cookies, molten chocolate cakes and, one of my favorites, comforting chocolate bread pudding.

This month I am sharing with Recipe Runway my recipe for Bittersweet Chocolate Bread Pudding with Raspberry Drizzle. In today's bread puddings, a good bread is one of the foundation ingredients. So be sure to use a good hearty loaf—no air bread! The recipe incorporates bittersweet chocolate, and a chocolate sauce is drizzled on top before baking. The tart raspberry sauce drizzle makes for a lovely contrast to the rich chocolate pudding.

So whether you are a dark chocolate, white chocolate or bittersweet fan, here's wishing all your chocolate adventures and dishes are d'lish! – Kathy

Bittersweet Chocolate Bread Pudding with Raspberry Drizzle

Makes 8 to 10 servings

2 cups heavy whipping cream
2 cups half-and-half
4 ounces bittersweet chocolate, chopped
10 egg yolks
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
12 cups 1/2- to 1-inch pieces hearty bread
1/3 cup chocolate sauce
3/4 cup pecan pieces (optional)
Raspberry Drizzle (recipe follows)

In a medium, heavy saucepan, warm the cream, half-and-half, and chocolate over medium heat, stirring until the chocolate is just barely melted. Meanwhile, in a large bowl, whisk the egg yolks, sugars, vanilla and spices. Remove the chocolate mixture from the heat and whisk it slowly into the egg mixture. Fold the bread into the mixture and let it sit for 30 minutes until the bread is thoroughly soaked with the custard.

Meanwhile, preheat an oven to 325°F. Butter a 9-by-13-inch glass baking dish or a 3- to 3 1/2-quart casserole dish, or spray with vegetable-oil cooking spray.

Spread the bread mixture evenly in the dish, drizzle with the chocolate sauce, then distribute the pecans over the top.

Bake for about 45 to 50 minutes, or until just set. Serve warm. Or, let cool and refrigerate until ready to serve, then reheat, covered, in a preheated 325°F oven for about 15 minutes until warmed. Serve with Raspberry Drizzle.

Raspberry Drizzle
Makes about 1 cup

2 cups fresh or thawed frozen raspberries
1/2 cup sugar
2 tablespoons fresh lemon juice

Combine all the ingredients in a blender or food processor and process until the berries are puréed and the sugar is thoroughly dissolved. Strain through a fine-meshed sieve. You can make this up to 2 days in advance. If made ahead, refrigerate until ready to use.

Chef’s Note: I also like to serve this with fresh raspberries if in season or with a dollop of whipped cream or a scoop of chocolate raspberry ice cream.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey.