Kathy Casey's 20th century-style deviled eggs

Filling
Mayonnaise	6 tablespoons
Horseradish, prepared	1 tablespoon
Mustard, Dijon	¾ teaspoon
Worcestershire sauce	½ teaspoon
Salt	¼ teaspoon
Pepper, freshly ground	¼ teaspoon
Pickles, baby dill, minced	2 tablespoons
Parsley, finely chopped	1 tablespoon
Topping
Pickles, baby dill, thinly sliced rounds	24
Pimiento, diced	1 tablespoon

1. Twelve hard boil eggs.
2. Halve the eggs lengthwise, and transfer the yolks to a mixing bowl. 
3. Set the white halves on a platter, cover, and refrigerate. 
4. With a fork, mash the yolks to a smooth consistency. 
5. Add the mayonnaise, horseradish, mustard, Worcestershire, salt, and pepper; mix until smooth. 
6. Stir in the minced pickles and parsley. 
7. Taste, and season accordingly. 
8. Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the whites; or, fill with a spoon. 
9. Top each egg half with a slice of dill pickle, and about 1/8 teaspoon of the diced pimiento.
10. Serve with smoked oyster. 

Recipe from D’lish Deviled Eggs by Kathy Casey.

Hard-boiling eggs

1. Place 12 chicken eggs in a large, nonreactive saucepan, and add cold water to 1 inch above the eggs.
2. Bring to a boil over medium-high heat.
3. Remove the pan from heat, and immediately cover.
4. Let the eggs sit, covered, for 15 minutes, and then run cold water over the eggs in the pan until they are cooled.
5. When cool, carefully peel them under running water.

Strawberry & spinach salad with sweet onions and poppy seed-ginger vinaigrette

Vinaigrette
Vinegar, white wine	¼ cup
Ginger, peeled, minced	1 tablespoon
Mustard, Dijon	2 tablespoons
Honey	3 tablespoons
Sugar	2 tablespoons
Salt	½ teaspoon
Pepper, freshly ground	¼ teaspoon
Olive oil, light, or other salad oil	1/3 cup
Poppy seeds	2 teaspoons
Salad
Strawberries, stemmed, quartered	3 cups
Spinach, stemmed, washed well, spun dry	8 to 10 cups
Onion, sweet white, thinly sliced	½ cup
Almonds, sliced, toasted	½ cup

1. Whisk the vinegar, ginger, mustard, honey, sugar, salt, and pepper in a medium bowl.
2. Gradually whisk in the oil, emulsifying the vinaigrette.
3. Stir in the poppy seeds; refrigerate for up to 2 days.
4. Toss the berries, spinach, and onion with the vinaigrette.
5. Sprinkle with almonds.

Recipe from Kathy Casey's Northwest Table.

Latest cookbook

Chipotle deviled eggs

Eggs	12
Sour cream	3 tablespoons
Mayonnaise	3 tablespoons
Salt	½ teaspoon
Dijon mustard	½ teaspoon
Chipotle chile paste	2 tablespoons
Garlic, minced	1 teaspoon
Green onions, thinly sliced	2 tablespoons
Tomato, ¼-inch dice	½ cup
Onion, white, minced	1 tablespoon
Cilantro, chopped	2 tablespoons
Chipotle chile paste	1 teaspoon

1. Place the eggs in a large, nonreactive saucepan, and add cold water to 1 inch above the eggs.
2. Bring to a boil over medium-high heat, and then reduce and simmer for 10 minutes.
3. Remove from heat, and run cool water over the eggs in the pan until they are cooled.
4. Carefully peel the eggs under running water.
5. Halve the eggs lengthwise, and transfer the yolks to a bowl.
6. Set the egg white halves on a platter, cover, and refrigerate.
7. Mash the yolks to a smooth consistency.
8. Mix in the sour cream, mayonnaise, salt, mustard, chipotle paste, and garlic until smooth.
9. Stir in the green onions.
10. Spoon the mixture into a pastry bag fitted with a plain or large star tip, and then pipe the mixture evenly into the egg white halves.
11. In a small bowl, mix the tomato, onion, cilantro, and chile paste; top each egg half with about 1 teaspoon.

Recipe from Sips & Apps by Kathy Casey.

Mushroom & fontina purses

Olive oil	2 tablespoons
Cremini mushrooms, chopped	3 cups
Garlic, minced	2 teaspoons
Thyme, minced	1 ½ teaspoons + garnish sprigs
Salt	½ teaspoon
Pepper, freshly ground	Pinch
Dry sherry	¼ cup
Ricotta cheese	½ cup
Egg	1 yolk
Fontina cheese, coarsely grated	½ cup
Puff pastry sheet, thawed	1 sheet

Inners

1. Heat the oil in a large saute pan over high heat.
2. Saute the mushrooms for about 4 minutes, until golden and tender.
3. Add the garlic, thyme, salt, and pepper, and saute for 30 seconds.
4. Add the sherry, and cook until the mushrooms are "dry", about 1 1/2 minutes; set aside.
5. In a medium bowl, whisk the ricotta and yolk until well combined.
6. Stir in the mushrooms, and then the cheese.
7. Cover and refrigerate until ready to fill the pastry.

Outers

1. Preheat the oven to 450°F.
2. Lay out the sheet of puff pastry, cut lengthwise into 4 equal strips, and then cut each strip crosswise into 4 pieces, making 16 squares.
3. With a fork, poke each square six to eight times.
4. Place 1 level tablespoon of filling in the center of each square, using all the filling.
5. With water-moistened fingertips, pull the two opposite corners of a square together in the middle, pinching together to seal.
6. Then, pull the remaining two corners together, and pinch to seal.
7. Repeat with remaining squares.
8. Arrange the purses, spaced apart, on a greased baking sheet.
9. Bake for 14 minutes, or until golden and crisp.
10. Arrange on a platter, and scatter with thyme sprigs; serve immediately.

Recipe from Sips & Apps by Kathy Casey.

Seared Thai beef lettuce cups

Beef tenderloin, fat trimmed, cut into ½-1-1 ½-inch pieces	1 pound
Ginger, peeled, very finely minced	2 tablespoons
Garlic, minced	2 tablespoons
Lemongrass, white part only, very finely minced	2 tablespoons
Sugar	¼ cup
Fish sauce	3 tablespoons
Lime juice, freshly squeezed	3 tablespoons
Rice vinegar	2 tablespoons
Asian chili paste	2 teaspoons
Peanut oil	¼ cup + 3 tablespoons
Salt, kosher	1 teaspoon
Peanuts, salted	1/3 cup
Lime, cut into wedges	1
Cilantro sprigs
Romaine lettuce hearts	10 leaves

1. Combine the ginger, garlic, lemongrass, and sugar in a food processor; process for 1 minute.
2. Add the fish sauce, juice, vinegar, chili paste, oil, and salt; process for 1 minute.
3. Add three-fourths of the marinade with the beef in a Ziploc bag, mix well; refrigerate overnight.
4. Reserve remaining marinade.
5. Drain the meat, and discard the used marinade.
6. Heat a large, heavy saute pan or wok over high heat until very hot, almost smoking.
7. With the reserved marinade close at hand, add 1 tablespoon of oil until hot but not smoking.
8. Add half of the beef, and cook until well browned but still rare to medium-rare, about 4 minutes; let the beef get a nice color, but turn it frequently while cooking; transfer to a platter, and keep warm.
9. Cook the remaining beef, adding more oil, as needed; ensure the pan is very hot, and cook the beef quickly.
10. As soon as the last batch of beef is done, quickly add the reserved marinade to the hot pan.
11. Add the beef and heated marinate to the warmed platter.
12. Sprinkle with peanuts; garnish with lime wedges and cilantro sprigs.
13. Tuck lettuce cups around the edges, and serve immediately.

Recipe adapted from Sips & Apps by Kathy Casey.

Ginger sake cocktail "sushi"

Simple syrup
Sugar	2 cups
Water	2 cups
Mixology
Gelatin, unflavored	3 packets
Sake	6 ounces
Simple syrup	10 ounces
Ginger, peeled, finely minced	1 tablespoon
Vodka	12 ounces
Lime juice, freshly squeezed	6 ounces
Garnish
Cucumber slices, or ginger, pickled slices	25 to 30
Edible gold flakes	Optional
Ginger, candied, tiny julienne cut	Optional

1. In a small saucepan over medium-high heat, combine the water and sugar; heat until boils, and then 1 minute longer; set aside. 
2. In a small bowl, sprinkle the gelatin over the sake, and let soak for 5 minutes. 
3. In a small saucepan over medium-high heat, combine 10 ounces of simple syrup with ginger, and bring just to boil; remove from heat. 
4. Add gelatin mixture, and stir to completely dissolve. 
5. Stir in the vodka and lime juice. Carefully pour the mixture into a plastic wrap-lined 8-inch square glass baking dish. 
6. Cover tightly with plastic wrap, ensuring it does not touch the surface of the mixture; refrigerate until gelatin is completely set, preferably overnight.
7. Unmold the gelatin on a wax-paper lined baking sheet.
8. Remove the plastic wrap, and cut the gelatin into the desired shapes, such as a 1-inch round.
9. Serve each piece on a slice of cucumber or pickled ginger with a sprinkle of gold and candied ginger, as desired.

Recipe mildly adapted from Sips and Apps by Kathy Casey.