Posts from February, 2011

6th Annual Seattle Edible Book Festival

Here’s a fun event to look forward to in April! The Seattle Center for Book Arts presents Eat a Book Today!: the 6th Annual Seattle Edible Book Festival, celebrating books, food, and the people who love them!

Eat a Book Today! combines the  creative and culinary talents of Northwest foodies and books lovers. Turn any of your favorite books into palate pleasers. Imagine The Brothers Karamatzah, S’more and Peace, Alice in Wonderbread, The Bun Also Rises, Goodnight Moon Pie, Curd Vonnegut and many other brainy treats!

To participate – register your entry to before March 30th, then create and present a piece of edible art related to books. Whatever the inspiration – it must be edible!

Event Schedule
11:00 – 12:00 Edible Entries accepted, installed & photographed
12:00 – 1:30 public viewing
1:30 Celebrity Judges award prizes
2:00 Edible Books will be eaten with tea, coffee and milk

Edible Emcee:
Nancy Guppy
– from Seattle Channel’s Artzone

Celebrity Judges to date:
Julia Children – performed by actress Imogen Love
Cynthia Nims
– food writer & consultant
Kurt B. Reighley
– author

Posted by Kathy Casey on February 28th, 2011  |  Comments Off on 6th Annual Seattle Edible Book Festival |  Posted in Books to Cook, Dishing with Kathy Casey Blog, Foodie News, Recent Posts

2011 Seattle Food & Wine Experience

Come see me and Foster Farms this Sunday, February 27th from 1:00-5:00 pm at the Seattle Center Exhibition Hall for the 2011 Seattle Food & Wine Experience!

I’ll be chatting it up at the Foster Farms Booth and dishing out Savory Chicken Bacon Cupcakes, plus I’ll be signing  copies of my Northwest Table cookbook!  Click here for detailed event info and ticket prices.

Posted by Kathy Casey on February 24th, 2011  |  Comments Off on 2011 Seattle Food & Wine Experience |  Posted in Dishing with Kathy Casey Blog, Foodie News, Lifestyle

Meatless Magic!

Whether you’re a long-time vegetarian, a newcomer looking for healthy, hearty meatless dishes or you’re trying to convert a carnivore, I have just the book for you! The fabulous Kim O’Donnel’s The Meat Lover’s Meatless Cookbook is your one-stop guide to cooking up completely meatless meals that will leave even the most die-hard steak-lover happy and satiated! With recipes like Jig-Inducing Falafel Burgers and Zesty Pinapple Salad, who wouldn’t want to eat meat-free?

Continue reading on Amazon’s Al Dente Blog.

Posted by Kathy Casey on February 24th, 2011  |  Comments Off on Meatless Magic! |  Posted in Amazon, Books to Cook, Dishing with Kathy Casey Blog, Foodie News

Gary Regan’s 101 Best New Cocktails

Well-known cocktail expert and writer Gary Regan has named my Bollywood cocktail as one of his 101 Best New Cocktails! This honor will be featured his Gary’s Annual Manual for Bartenders: 2011! Super exciting!

Read more about it, here.

Posted by Kathy Casey on February 21st, 2011  |  Comments Off on Gary Regan’s 101 Best New Cocktails |  Posted in Cocktails, Dishing with Kathy Casey Blog, Foodie News

Monkey See, Monkey Do, or My Afternoon(s) With Cake Pops

Please welcome Kathy Casey Food Studios’  newest Culinary Associate and this week’s guest blogger, Jessica Duncan!


Okay, I love cake. Specifically cupcakes, but I’d never, ever turn my nose up at anything even closely related to them.  When Kathy gifted me a copy of Cake Pops by Angie Dudley of for my birthday recently, I was thrilled.  As in, I wanted to squeal and hug the stuffing out of the adorable creations gracing the pages of the book, but it might have been awkward for the people sitting around the table. I restrained myself – don’t worry! – but at this point I think you can all imagine my abject glee when Kathy asked me to try making them and write a guest review for her blog. Twist my arm and all that.

Suffice it to say, there were two attempts. The first failed miserably. It was like an episode of Survivor crossed with Chopped all in one harrowing afternoon in which each of the six pops I made eventually succumbed to sad ends until there was one lone penguin left standing. And as it turns out, he was evil.

See? Evil.

I decided I could do better (read: my culinary pride refused to let that be the end of it!) and undertook round two. This time, my goal was to make some adorable chimp pops. I baked up a cinnamon spice cake and used dulce de leche buttercream frosting to bind the cake together for the base of the cake pops. Once they were shaped and impaled on their lollypop sticks, they were ready for their dipping. Wilton chocolate candy melts with a dash of butterscotch flavoring made up both the hard candy shell which I dipped in Oreo cookie crumbles to give the little guys a bit of a fuzzy look. The chocolate candy melts, cut in half, also formed the chimps’ ears. White Wilton melts served as their adorable faces and they got candy-coated fennel seeds as their noses and moon-shaped nonpareil candy decorations for the mouths. The eyes were simply edible marker.

As you can see, we did have one casualty, but its sacrifice was not in vain – taste-testing along the way is always useful!

It took almost all afternoon between baking the cake, making the frosting and decorating the pops. Once I was done, I had an army of six sweet little chimp-pops ready for their close-ups. I have to say, it was a long process and making more than six of these at a time is a task for a more patient person than I, but they turned out nicely and were a fun way to spend the afternoon.

Behold, my Cheeky Monkey Cake Pops!

I’m not gonna lie, I adore the fact that they all have slightly different expressions!

And how did they taste? Well, the KCFS team was testing some coconutty cocktails at the bar that afternoon… what better tropical accompaniment! Once we got over the initial hesitation of eating something so cute, the Cheeky Monkeys were utterly devoured. I’ll take that as a ‘delicious’!

In conclusion, I’ll absolutely make cake pops again! I’m already plotting my next creations, in fact!

Happy Cake Popping!


Posted by Kathy Casey on February 17th, 2011  |  Comments Off on Monkey See, Monkey Do, or My Afternoon(s) With Cake Pops |  Posted in Dishing with Kathy Casey Blog, Recent Posts

Cochon 555 Seattle is Coming!

The pigs are here! It is time for the Seattle leg of the Cochon 555 competition, one of the culinary world’s most innovative, porky, and tasty showdowns. Five local chefs, five heritage-breed pigs and five local wineries… sounds like a match made in heaven, right? This year’s competitors are a great sampling of local talent: John Sundstrom of Lark, Holly Smith of Cafe Juanita, Rachel Yang of Jewel and Revel, Jason Stratton of Spinasse and Ethan Stowell of Staple & Fancy Mercantile/Ethan Stowell Restaurants. On February 20th, they will each prepare a 175 pound pig using everything from nose to tail. Guests will get the opportunity to taste their delicious porcine creations and the participating winemakers’ wares and help the judges choose the Prince or Princess of Porc to go on to Grand Cochon at the Food & Wine Classic in Aspen, Colorado. There they will compete against the winners from the nine other Cochon 555 events held in cities across the US to be crowned King or Queen of Porc! Guests will also get a chance to watch two butchers face off in a competition of skill and speed, take in a whole pig breakdown demo and sample lots of tasty treats.

Seattle Cochon555 takes place on February 20th at The Westin Seattle. Tickets and more information are available online.

It’s gonna be Porkalicious!! -Kathy

Posted by Kathy Casey on February 10th, 2011  |  Comments Off on Cochon 555 Seattle is Coming! |  Posted in Dishing with Kathy Casey Blog, Foodie News, meats

Dishing with Kathy Casey: The Newsletter

Traveling Traveling Traveling… First Stop Malaysia!

Before 2010 ended I had the honor of being invited to develop and shake up some cocktails for the Mandarin Oriental Hotel in Kuala Lumpur, Malaysia! My husband John and I left on a Monday at 10 am from Seattle, flew to LA and then landed in Kuala Lumpur on Thursday at 1 am!!! Yes, that is the LONGEST flight that I have ever taken and I have no intentions of topping it!

After a day of getting a little rest, we then went to work and spent the next ten days with the hotel’s bartending team. It was a whirlwind of drink development, training and opening new concepts. I have to say that I absolutely went nuts with the ingredients; from fresh kiwi and pink guava juices to my new favorite citrus fruit the calamansi, a tiny little green skinned fruit the size of a nickel with tangy orange flesh — yum! I even found local Malacca palm sugar which I used in an amazing mojito. But all that work did not stop me from trying lots of local cuisine. On Christmas day we got out and about and started our day with amazing dim sum, then enjoyed the local sites — it was a merry day indeed!


The great crew at Casbah, the Mandarin Oriental’s new restaurant and bar! They studied hard!

Once all the work was done, the entire staff thoroughly trained, and all the drinks were in place, it was time to have some fun! I visited local hawkers and mamaks, where there a plethora of vendors cooking up some delicious foods — and this Seattle girl could handle the spicy heat! I represented us well! I even had a big GIANT shaved ice treat to cool me off for dessert after all that spicy food! Here’s what’s in it: shaved ice, sweet corn, sweet red beans, grass jelly, rose syrup and topped with ice cream — a drink and dessert all in one! Oh and its pink too so of course I love it!


Me with my GIANT shaved ice — yum!

We also took a quick overnight trip to Singapore. It’s a quick 45 minute flight and definitely a must-do when in Southeast Asia. We stayed at the fabulous Fairmont Hotel and had an amazing brunch that the chef made for us featuring local specialties including Chili Crab! More yum!


Local Singapore dishes including Chili Crab


Yes I ate durian… in a cream puff in Singapore!
It wasn’t that bad… but I didn’t end up putting it in a drink!

One of the highlights of my trip was being interviewed for Time Out Kuala Lumpur Magazine. Time Out is my favorite magazine when traveling to find the best and coolest places in a city. Amin Khairuddin was my interviewer, a super cool guy that writes about what’s hot in the city as far as drinks and partying goes. I lucked out, as the “Best of Restaurants” issue was just out. I used it as my guide for some delicious Kuala Lumpur adventures!


Amin tasting and shooting my drinks at the Mandarin Oriental for Time Out Magazine.

Oh and then there was China Town in Kuala Lumpur — an amazing market with tantalizing treats at every turn. From pandan pops to fresh squeezed sugar cane juice to charcoal roasted chestnuts … it was hard to decide what to eat next. I loved seeing some of the food carts set up on motorcycles!


China Town! John (on the right) pondering — what to eat next?


Square Ice Cream Pops… the green one is pandan!


Fresh-squeezed sugar cane Juice… now this would be good in a cocktail!

I tried super-sugary, salty “meat candy” squares in Singapore — but the candied cucumbers and carrots were also pretty different:


Candied cucumbers, carrots and ginger

There were plenty of other new and wild things that I enjoyed and I hope to fill you in more with a few videos that I shot along with some more tasty travel tales — stay tuned for my blog on our Southeast Asia trip!

Cold, Cool, and Fun… at Sundance Film Festival and Cheers Beverage Conference in New Orleans

A couple of weeks ago I was invited to a fantastic party hosted by socialite JJ McKay at the Sundance Film Festival. It was an amazing time — celebs, s’mores, cocktails, friends and lots of fun. While I was there my new talent agency Generate LA hosted an amazing party for a little meet-and-greet. I shook up some super cool cocktails including a Triangle Rum Punch made with tea infused Cruzan rum, The Kraken spiced rum and Cachaca shaken with hibiscus infused POM juice, fresh pink grapefruit and Monin Almond syrup served over a Glace luxury ice ball and topped with a sprinkle of edible gold flakes. They went down easy!


Enjoying a cocktail at Sundance! Brr! Yes, that is a goose in my hand!

Then it was off to New Orleans for the Cheers Beverage Conference! Cheers is an annual conference where spirit brands and mixologists gather to discuss all things boozy. It was a busy week of meeting fantastic people, seeing industry friends, parties and eating “everywhere.” The conference ended with a Celebrity Mixologists Reception where I shook it up Tony Abou-Ganim and Dale DeGroff. My signature cocktail was the Pacifica: 1800 silver tequila, Hangar One Mandarin Blossom vodka, a Cuties mandarin, fresh pineapple, kaffir lime leaf, a splash of fresh lime juice and agave nectar — Cheers to New Orleans!


Heather and me in front of the Mardi Gras parade decorations
at the Cheers Opening party in New Orleans!


Now that’s a cocktail! Yowza!

Mark your Calendars and come join me for some tasty fun!

February 27
If you’re a food and wine enthusiast, the 2011 Seattle Food & Wine Experience is the event for you! More than 1000 wines from around the world will be at this event on Sunday, February 27th for attendees to taste as well as an assortment of gourmet bites. This year I’ll be at the Foster Farms booth signing complimentary copies of my Northwest Table cookbook for the first 300 guests and serving up Savory Foster Farms Chicken & Bacon Cupcakes with Tabasco Fosting — stop by for a quick chat and a delicious bite! Last year was a sell out so make sure to get your tickets in advance!

March 12
Plymouth Housing Group is at it again! The 2nd Annual Seattle Dances! will be held at Fremont Studios on Saturday, March 12th and features a bevy of new Seattleite dancers covering all styles of dance from swing to hip-hop. I won’t be dancing this time (phew!), but I will be shaking up the signature cocktail for the evening. To learn more about the event and to buy tickets click here.

March 19
It’s coming soon! The 5th Annual Razor Clam Festival will be held on Saturday, March 19th at the Ocean Shores Convention Center! So super fun and “small town”, this popular festival kicks off with a Firemen’s Pancake Breakfast. I’ll be there hosting this year’s festivities once again as well as judging both the amateur and professional Clam Chowder Cook-Off! Super tasty!

There’ll be a variety of clam-tastic activities to keep everyone entertained, so make sure to plan ahead and get it on the calendar. Stay tuned for more information.

Make sure you get your boots and clamming gear ready! Read more about last year’s fun adventure!

March 13-15
The Tales of the Cocktail organizers are adding a slight twist to this year’s plans called Tales of the Cocktail on Tour Vancouver. this smaller version of Tales of the Cocktail in New Orleans will be held from March 13-15 in Vancouver. This is a great time to get a feel for Tales as well as enjoy the beautiful scenery that Vancouver has to offer!

Thank you to all who attended our Holiday Open House & Extravaganza.
Here’s wishing to a fun year! — Kathy

P.S. If you haven’t seen my new cocktail show “Kathy Casey’s Liquid Kitchen” come check it out on Small Screen Network.

Be sure to follow me on Twitter (@KathyCaseyChef), Dishing with Kathy Casey Blog or find Sips & Apps on Facebook for all my tasty travel tidbits.

If you haven’t signed up for my Newsletter, you can sign-up here.

Posted by Kathy Casey on February 9th, 2011  |  Comments Off on Dishing with Kathy Casey: The Newsletter |  Posted in Conferences, Dishing with Kathy Casey Blog, Foodie News, Newsletter, Recent Posts, Tasty Travels

Fantastic Fresh Pasta

The idea of handmade pasta can be a bit intimidating, but there is really nothing like a bowl of fresh, home-made noodles. While the process itself takes a bit of practice, the rewards are many: it is inexpensive to make, the flavor is a revelation compared to dried pasta, you can customize it however you like, and most importantly, it’s satisfying! These days, it’s even easier than ever to create your own home-made pasta. With pasta-roller attachments for stand mixers, ravioli molds and food processors; it can be a fairly straightforward process. Of course, if you have the time and inclination, rolling your pasta out by hand, while it takes a bit of hard work, pays off when you see your perfect strips of fettuccine in a beautiful bowl being served to appreciative diners!

If you’re up to the challenge, I’ve included a fantastic Fresh Egg Pasta recipe from Williams-Sonoma Cooking At Home by Kristine Kidd and Chuck Williams. It is a great starting place for making pasta by hand and once you’ve mastered it, there’s a ton of ways to dress it up and make it your own….herbs, spices, slow cooked sauces, fresh sauces, flavored oils…..the possibilities are endless!

Of course, once you’ve got your pasta made, you need the perfect recipe to incorporate it in – and I’ve  just the thing; my Garlic Gulch Braised Rabbit Ragù with Pappardelle Pasta. You can make the sauce ahead of time and refrigerate then serve with your beautiful hand-made pasta for a really fantastic meal! And if you’ve never cooked rabbit before then this is a great recipe to try it.

So head into the kitchen and roll out some culinary magic!


Fresh Egg Pasta
Makes about 1 lb. dough

2 cups all-purpose flour
3 eggs

Hand method: Mound the flour on a work surface and make a well in the center. Carefully break the eggs into the well. Using a fork, lightly beat the eggs. Working in a circular motion, gradually incorporate the flour from the walls of the well into the eggs. When the dough becomes too stiff to beat with the fork, continue with the palm of your hand until as much flour as possible is incorporated. Using the palm and the heel of your hand, knead the dough, pushing it down and away, folding it back toward you and rotating it a quarter turn. If you plan to roll the dough out by hand, repeat these strokes until the dough is smooth and elastic, 5-10 minutes. If you plan to roll the dough by machine, repeat these strokes until the dough is smooth and no longer sticky, 2-3 minutes.

Food processor method: Combine the flour and eggs in a food processor. Pulse briefly to combine the ingredients. Then process using long pulses just until the dough forms around the blade, about 1 minute. Turn the dough out on to a work surface and knead with the palm of your hand as described above.

Cover the dough and let it rest for 30 minutes.

Rolling Out Fresh Pasta: Cut the dough into easy to manage portions and keep covered until needed. Dust a work surface and rolling pin with flour. Flatten a dough portion, then roll out to the desired thinness. To test, lift the dough with one hand. IF making ribbons such as fettuccini, your hand should be clearly visible through the dough; if making filled pasta, the dough should be nearly translucent. Lay the pasta sheets on a floured kitchen towel and let stand for ten minutes before cutting. The pasta should be neither dry nor sticky.

Cutting Fresh Pasta: Roll up the pasta sheet into a cylinder and flatten it slightly. Using a sharp knife, cut across the roll into slices 3/8 inch wide for tagliatelle or fettuccine, 1 1/4 inches for pappardelle, a scant 1/8 inch for taglierini and 4 inches for lasagne. Unfurl the narrow slices, form a few strips at a time into nests about 2 inches wide and place on a floured kitchen towel.

Recipe from Williams-Sonoma Cooking at Home, Weldon-Owen Inc., San Francisco.

Garlic Gulch Braised Rabbit Ragù with Pappardelle Pasta
Makes 6 to 8 first-course or 4 entrée servings

1 Tbsp extra-virgin olive oil, plus more for drizzling
Kosher salt
1 pound fresh pasta sheets, such as egg with parsley, or substitute fettuccine pasta
Braised Rabbit Ragù (recipe follows)

Freshly shaved Parmigiano-Reggiano or grana cheese
Fresh thyme sprigs

Bring 2 gallons of water to a boil in a large pot over high heat. Add the 1 Tbsp oil and a big pinch of salt.

Meanwhile, cut the pasta sheets, if using, into 1-inch-wide strips and fluff with your hands to separate. A few strips at a time, drop the pasta into the boiling water and stir to separate; keep a close eye on the pasta while cooking to be sure that the pieces do not stick together. Cook the pasta until just al dente, about 2 to 4 minutes, then immediately drain well. Do not rinse. Put the pasta in a large bowl, drizzle with a little oil, sprinkle with salt, and toss to coat. Mix in 1 cup ragù.

Divide the pasta among large, shallow pasta bowls, and top with the remaining sauce. Drizzle with oil if desired. Shave cheese to taste over each portion and garnish with thyme.

Braised Rabbit Ragù

2 pounds rabbit, cut into serving pieces, then bigger pieces halved or quartered
1 tsp kosher salt
1/4 tsp black pepper
3 Tbsp olive oil
1/2 cup diced onion
1/3 cup diced parsnip
1/3 cup diced celery
1/3 cup diced carrot
3 Tbsp minced fresh garlic
3 Tbsp tomato paste
1 cup dry red wine
2 bay leaves
2 large fresh rosemary sprigs
1 Tbsp minced fresh thyme
1 cup low-sodium chicken broth or homemade chicken stock
1 can (28 ounces) plum tomatoes in juice

Season the rabbit all over with the salt and pepper. Reserve the rabbit liver, if available, in the refrigerator.

In a large braising pan or Dutch oven, heat the oil over medium-high heat. Brown the rabbit pieces for about 2 minutes on each side. (Do not crowd the pan; brown the rabbit in batches if necessary.) As the rabbit is browned, transfer to a plate.

When all the rabbit is browned, add the onion, parsnip, celery, and carrot to the same pan and sauté for about 3 minutes, or until the vegetables are tender. Stir in the garlic and tomato paste and sauté for 1 minute. Add the wine and cook to reduce for 5 minutes, stirring to scrape up the browned bits. Add the bay leaves, rosemary, thyme, and broth. Using your clean hands, “squish” the tomatoes and add them to the mixture with their juice.

Return the rabbit and any accumulated juices to the pan. Make sure the rabbit is covered with the liquid. Bring to a simmer and braise, uncovered, keeping the sauce at a constant low simmer for 50 to 60 minutes, or until the meat is thoroughly tender.

Remove the sauce from the heat and transfer the rabbit meat from the sauce to a baking sheet. Discard the bay leaves and rosemary. Finely chop the reserved liver, if using, and stir into the hot sauce.

When the meat is cool enough to handle, pull the meat from the bones. Discard the bones, chop the meat into rustic pieces, and mix it back into the sauce. (Be careful of little tiny bones.) Taste the sauce for salt and adjust the seasoning if needed. Serve hot.

Chef’s Note: You can make the sauce up to 3 days ahead, then let cool and refrigerate. The ragù is also excellent served over soft polenta.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco

Posted by Kathy Casey on February 3rd, 2011  |  Comments Off on Fantastic Fresh Pasta |  Posted in Books to Cook, Dishing with Kathy Casey Blog, meats, Pasta-Risotto, Recent Posts