KITCHEN SPOTLIGHT: 'Christmas Story' actress shares a fav family dish

Kirsten Wyatt is in good company with the cast of "A Christmas Story."

"As a cast, we love to cook and love to eat," said Wyatt, who stars in "A Christmas Story, The Musical!" The production opens today at The Chicago Theatre and runs through Dec. 30. FYI: (800) 745-3000 or visit www.thechicagotheatre.com

The actress stars in the ensemble and also portrays a disgruntled department store elf in the play.

Wyatt said she's an avid food fan and enjoys stepping into the kitchen to turn out assorted recipes.

"When I'm not on the road, I cook everyday," she said.

Since both she and her husband Sean Nowell ae in the entertainment business — he's a jazz musician in New York — Wyatt said meal times are often erratic but the dishes are always delicious and plentiful.

"We have been known to eat at 1 a.m.," she said, adding they'll often make elaborate meals after their shows.

Wyatt, who lives in the Queens borough of New York, said she enjoys eating international cuisines and particularly likes Indian and Thai food.

For Thanksgiving, when "A Christmas Story" was playing in Detroit, Wyatt said she and some of her fellow cast members who weren't able to be with family for the holiday made a festive meal together.

"We had a 14-pound turkey with all the sides," she said. They gathered in one of the actors' rooms and enjoyed the big feast.

"Nine of us didn't have anywhere to go, so we decided to do our own thing," she said.

When it comes to everyday cooking, Wyatt  believes in "using what I've got."

Kale is a favorite ingredient and it shows up in many renditions on her menus, including roasted preparations and in special salads.

Other favorite dishes include a Thai style tilapia and recipes with whole grains such as quinoa and steamed mussels.

Wyatt grew up in West Virginia and is of Italian and Scottish descent.

"I grew up eating a lot of pasta and red sauce. And my dad's side is Scottish so there was also food such as Welsh Rarebit and beef Wellington," she said.

Sharing a meal with others, Wyatt said, is one of her favorite things to do.

"In our company (cast), all the adults get together regularly (usually after a show) and we call it fellowship. We all come downstairs in the lobby, bring a bottle of wine, a snack and we talk, laugh and eat. It's a great way to bond with each other," she said.

Wyatt was honored to get the role in the popular musical.

She said she admires the work of producer and original Ralphie Peter Billingsley.

"He's a wonderful and supportive producer. It's great to have him working on this project."

The following recipe is from Wyatt.

"This recipe has been around in my family for a long time and is a West Virginia classic ... When I told my sister (who is the hashbrown casserole connoisseur in our family) that I was sharing this recipe, she wanted me to stress that it is very important to get the 'Southern-style' hashbrowns which are the little diced potato cubes. Shredded hashbrowns just won't cut it. It's a texture thing."

Hashbrown Casserole

2 pounds frozen Southern-style hash browns, thawed

1/2 cup melted butter

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup chopped onion

1 can cream of chicken soup

1 cup milk

1 cup sour cream

2 cup grated sharp cheese, (Colby or cheddar)

Topping:

2 cups crushed corn flakes or panko bread crumbs

1/2 cups melted butter

DIRECTIONS: Preheat oven to 350 degrees. Mix casserole ingredients together in a large bowl and spread them into a lightly greased 9-by-13 dish. Mix together the topping ingredients and sprinkle over casserole. Bake in the oven for 1 hour or until bubbly and the topping is golden brown.