Tag Archives: Casey Galloway

Casey Galloway & Thanksgiving Pies .::. FLX Weekly 11/11/20

Cafe XIX owner and head chef Casey Galloway will join us in-studio to talk about Thanksgiving pies. Cafe XIX is offering pre-orders for pies for the upcoming holiday to take the pressure of the home cooks and to guarantee that the pies at your Thanksgiving dinner table are world class.


Cafe XIX’s Casey Galloway .::. FLX Weekly 5/20/20

Cafe XIX Owner & Head Chef Casey Galloway joins Sydney Rogers and Jim Sinicropi in-studio to talk about how her popular restaurant and bakery has been dealing with the restrictions in-place due to the coronavirus pandemic and her plans for re-opening fully in the coming weeks. Also, our favorite local photos from the past several days and a look at your Memorial Day Weekend ahead in the Finger Lakes.


Casey Galloway on Gluten-Free .::. Healthy Cooking with your Friendly Italians #52

Executive Chef and Owner at Cafe XIX in Seneca Falls, Casey Galloway, is in-studio to talk about her menu at the cafe and to share some gluten-free recipes and cooking tips.

Recipes mentioned in this episode:

Garden Vegetable Gazpacho

6 Fresh Large Tomatoes
2 English Cucumbers, peeled, seeded and small diced
¾ cup red onion, small diced
½ cup green bell pepper, small diced
½ cup yellow pepper, small diced
½ cup red pepper, small diced
¼ cup chopped fresh Italian parsley
1/8 cup chopped fresh cilantro
4 TBSP fresh lime juice
48 oz. tomato juice
3 ½ tsp. sea salt

Dice and chop all of your vegetables and set aside. Take your fresh tomatoes and cut them into manageable pieces for your food processor. Puree them in the food processor with the 2 tsp of sea salt. You want the tomato mixture to be a salsa like consistency. Dump your pureed tomatoes into a large bowl. Add the tomato and lime juice to the tomato puree. Now just mix in the diced veggies and herbs and heck for seasoning ( add remaining sea salt if needed). Chill the coup until you are ready to enjoy it.

Fresh Tomato Basil Soup with Tortellini

1 small onion, diced
4 cloves garlic, chopped
8 fresh tomatoes, cut into quarters
2 tsp salt
2 cups chickens stock, or water
10 – 12 fresh basil leaves
2 TBSP Balsamic Vinegar
2 TSBP Olive Oil
1 Cup Heavy Cream
1 Bag of Tortellini

Sauté onions and garlic in olive oil until tender. Add tomatoes and salt and cook over medium heat for 2 to 3 minutes or until tomatoes start to break down. Add chicken stock and vinegar to the tomato mixture, cover and let it lightly simmer for 15 minutes. Remove from heat and add the basil and heavy cream. Puree until smooth with an immersion blender. Taste for seasoning and add more salt if needed. Place soup back on low heat and add tortellini. Let the tortellini cook for 5 minutes.
Note: If not eating the soup immediately don’t add the tortellini, it will get mushy if it sits in the liquid for too long. So just wait until you are ready to eat the soup and reheat it and add your tortellini at that time.

Casey Galloway of Cafe XIX .::. Episode 32

Meet the head chef of Cafe XIX in Seneca Falls and learn some great recipes for summer that include fresh local produce.


Serve this dish cold and you have a fancy name Vichyssoise that was made famous in 1917 by Charles Louis Diat of Ritz Carlton Hotel in New York City.
As a child the chef added milk to cool off his hot soup
A very easy dish to make served hot or cold.

3 tablespoon of unsalted butter
2 cups leeks ( white and pale green only), washed , thin sliced
1 clove of minced garlic
11/2 pounds potatoes ( russet) cut into 1 inch pieces,
41/2 cups low salt chicken broth
110 ounce package frozen peas
1 cup half and half cream
Fresh chopped chives for garnish

Melt butter over medium day
Add leeks for 3 minutes
Add garlic and cook for 1 minute
Add broth and potatoes, cover and simmer for 15 minutes
Add peas, cover and cook for 5 minutes
Let cool, puree in blender, emulsifier or food processor
Add cream to blend,
Serve hot or chill overnight, garnish with chives


8 red or yellow pepper
1/3 cup olive oil, 1 chopped onion. chopped jalalpeno, 1/4 teaspoon salt ,1/4 black pepper
2 cups chicken broth, 1/2 cups of water

In a roasting pan place a grill rack
Place peppers on a rack stem side up,roast at 425 degrees for 1/2 hour
Turn upside down, roast for 1/2 hour
Remove from oven, cover with towel
Let cool for 1 hour,seed, peel and skin
Save juice and liquid in the bottom of the pan

In a large pot, heat oil with chopped onion and jalapeno, cook for 10 minutes
Add roast peppers, accumulated juices, chicken broth, sugar, salt and pepper, water
Cover, simmer for 5 minutes
Let cool, puree with an emulsifier, blender or food processor
Strain through a sieve, pushing with the back of a spoon to get as much of the solids through the sieve,
Refrigerate over night
Sprinkle with chopped chives
Drizzle with olive oil and serve


1/4 cup balsamic vinegar
2 teaspoons honey
1 tablespoon Dijon mustard
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil

Beat the vinegar in a bowl with the honey, garlic, salt and pepper until salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.