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Chef’s Kitchen
Each month we bring a guest chef into our Chef’s Kitchen column to give
us a tip that elevates their cooking (and hopefully ours). They also
provide a recipe that showcases their tip. Our guest chef this month is
Kathy Casey.
Kathy is a local food celebrity to us, but works with national and
international clients as well. Her Food Studios in Ballard are used by
corporate clients as well as for private events. The flagship Dish
D’Lish store will open next door to the Food Studios on January 25,
2007.
What makes that beautiful golden crust on the chicken so crisp and
the inside so tender and juicy? By Kathy Casey
Finishing in the oven: If you find it a challenge to get several
dishes ready to serve at the same time, this could be the tip you need.
Many restaurant dishes are started on a stove-top burner—either sautéed
or seared in a very hot pan—then transferred to a preheated oven to
finish cooking. This gives the chef a few minutes to finish the sauce or
other accompaniment for the dish and also gives the salmon steak or
fillet, pork loin, or duck breast a nice "crust" with a juicy interior.
Kathy Casey Food Studios
5130 Ballard Ave NW
Seattle, WA 98107
206-784-7840
info@kathycasey.com
Click here to see Kathy’s recipe
January 2007 |
