Cooking is fun! When ever the Hill Team is lucky enough to be in Seattle, we head straight to the Pike Market. We browse, taste, watch fish fly, buy flowers and special treats. On my last visit I was lucky to meet Kathy Casey, of local and world-wide fame. I could not stay for her cooking school, but will return. Kathy autographed a favorite little recipe book called Kathy Case Cooks. Her philosophy is the same as the Hill and the Big Blend Team.”As with all aspect of life, cooking should be fun and an enjoyable art – not a daunting task.” I have incorporated Kathy’s simple spread (sampled at the market) in many dishes.

Horseradish Spread

Ingredients:

1/2 cup mayo (homemade or the best on the shelf)

1 tbs creamed horseradish

2 tsp grainy mustard

Directions:

Mix together and spread on – whatever. Great on burgers, ham, fish, prime rib, roast beef and pastrami sandwiches, you name it.

Just love these simple tips from famous chefs.

Remember, you can sign up for our blog posts to be delivered as they happen. We don’t share our list and you may remove your name at any time.

Brenda C. Hill
Books By Hills
$LOG
GLOG

http://www.foodbuzz.com/foodies/us/arizona/gilbert/profile/where+and+what+in+the+world

Brenda Hill
Author: Brenda Hill

As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.