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Oatmeal

Now that the cold weather is here, starting your day with a hearty breakfast is essential. And my favorite – is with good old fashion oatmeal! Not only is it d’lish- it contains soluble fiber that helps you feel fuller, longer.

Oatmeal comes in several varieties- so let me break it down for you. Steel-cut oats are the whole-oat-grain and bran, chopped up with steel blades. Rolled oats are de-hulled then steamed and flattened between two rollers. Instant oats are steamed longer and completely cooked before being dried. The less processed the oats are, the more fiber they contain, which means more healthy goodness!

My favorite new breakfast is Golden Honey Oat Cup – made with gluten free rolled oats, fresh ginger, turmeric, honey, cardamom and unsweetened coconut milk. Make a big batch and portion into half-pint canning jars.

Let it do its magic overnight in the refrigerator. Then grab-and-go and top with toasted sunflower or pumpkin seeds -and some dried cherries or cranberries. You can give it a little heat in the microwave if you like it warm.

And don’t forget about baking with oatmeal! The nutty flavor is the perfect canvas for pairing alongside fruit- like in my Orange Upside Down Oat Cake. This dessert can be served as a sweet finish to a meal- or even as a rich breakfast cake topped with a dollop of Greek yogurt. Yum! -Kathy

Orange Upside-Down Oat Cake
Read all the way through recipe before starting. It is important to use a nonstick pan and to turn the cake out of the pan 5 minutes after removing from the oven.

Makes 1 (9-inch) round cake, serving 8 to 10

Oats
2/3 cup rolled oats (not instant)
1/2 cup golden raisins
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 Tbsp. Sunkist Orange zest
3/4 cup boiling water

Orange Layer
3 Tbsp. butter
3 Tbsp. brown sugar
1 large Sunkist Navel Orange, peel on, ends cut off and sliced into 8 to 10 thin slices

Batter
2/3 cup, packed, brown sugar
2/3 cup granulated sugar
1 large egg
1/3 cup vegetable oil
1 cup all-purpose flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup chopped pecans

Preheat oven to 350 degrees F.

Mix oats, raisins, cinnamon, nutmeg and orange zest in a heat-proof container, and pour measured boiling water over mixture. Let sit for 15 minutes.

Meanwhile, prepare the pan and orange layer: put the butter in a 9-inch nonstick round cake pan and place in the oven until the butter is just melted, about 1 to 2 minutes. Sprinkle with the 3 tablespoons of brown sugar, and then lay out the orange slices in a pretty pattern.

To make the batter: In a mixer (or large bowl), combine the 2/3 cup brown sugar, granulated sugar, egg and oil, and mix well. In a small bowl, mix together the flour, soda and salt, and then add this mixture to the sugar mixture. Add plumped oat mixture and pecans, and mix until well combined.

Without disturbing the orange layer, add batter into the cake pan carefully, and then lightly rap pan on counter to release any bubbles. Bake in preheated oven for about 45 to 55 minutes, or until cake is golden and tests done.

Let sit for 5 minutes after removing from oven. Loosen sides of cake from pan with a table knife, and then immediately invert cake onto a large plate. Let cool before serving.

Chef Notes:
-Try adding 1/2 teaspoon ground cardamom to the oat mixture for a different spice-flavor profile.
-Great to serve for brunch; this cake is very moist, so you can make it a couple of days ahead.

Photo and Recipe by Kathy Casey Food Studios®

Posted by Kathy on October 26th, 2017  |  Add Comment |  Posted in Recent Posts, Recipes, KOMO Radio, Kathy Casey

It’s Pomegranate Season!

Hooray! Pomegranate season is finally here! I always know winter has arrived when I start seeing those lovely garnet fruits piled high in the produce section. I remember when I ate my first pomegranate as a kid….seated in a chair with a TV tray. It occupied my little hands for hours. (Take note moms & dads!) It’s a great way to keep the kids busy, but watch out for their ruby red stained hands!


Pomegranates are super healthy too!

Pomegranate’s seeds are the perfect combination of tart and sweet. I love them muddled in cocktails, sprinkled on salads, or even topped on ice cream. The juicy crunch adds an exciting pop of texture! At your next family get together, try my Tender Greens with Tangerine Vinaigrette and Pomegranate Seeds- a delightful twist on a simple salad that will please the whole crowd.

And I have a great tip for de-seeding! Cut the pomegranate in half and hold one side firmly over a big bowl, with the seeds facing down. Using a wooden spoon, start whacking away! As you hit the back of the pomegranate, the seeds come tumbling out. Talk about a good stress reliever!

So pick up some pomegranates and make your winter season DLISH!
-Kathy

Tender Greens with Tangerine Vinaigrette & Pomegranate Seeds
Makes 4-6 servings

1 1/2 tsp very finely minced tangerine zest *
3 Tbsps fresh tangerine juice
3 Tbsps fresh lemon juice
1/2 tsp dijon mustard
1/4 tsp salt
1 1/2 tsp sugar
Pinch cayenne pepper
2 Tbsps very light olive oil

————————————-

4 cups gourmet greens mix
1 head Bibb or Boston lettuce
1/2 cup (about 3 medium) diced or segmented tangerines (peeled and seeded)
1/4 cup pomegranate seeds

To prepare the vinaigrette:
* To make the tangerine zest, peel the tangerine with a potato peeler then mince zest until very fine.

In a small bowl whisk together the tangerine zest, tangerine and lemon juices, dijon mustard, salt, sugar and cayenne pepper. Whisking continuously, drizzle in olive oil slowly to emulsify the dressing. Cover tightly and refrigerate until needed.

To prepare the salad:
Wash gourmet greens, if necessary, and spin dry. Tear the Bibb lettuce into bite-sized pieces; rinse, if necessary, and spin dry. Toss greens together in a bowl and cover tightly. Refrigerate until needed.

Right before serving, in a large bowl toss the greens with the dressing until well coated. Divide salad between 4 – 6 chilled salad plates. Garnish each one with some of the diced tangerines and pomegranate seeds. Serve immediately.

Recipe by Kathy Casey Food Studios®

Posted by Kathy on October 19th, 2017  |  Add Comment |  Posted in Recent Posts

Brussel Sprouts

Ohhh Brussel Sprouts…these cute little cabbages have been pinned with a bad reputation over the years – But luckily for brussel lovers like me- these bite sized morsels have made a resounding comeback and aren’t just making an appearance only at thanksgiving dinner.

They are definitely on the total hip list these days, and for a good reason! Not only are they packed full of essential nutrients, they’re super versatile too.

We love them roasted, sautéed, shaved raw, or even fried- with walnuts, bacon, bourbon, maple – the combinations are endless. Try my Brussel Sprouts with Toasted Walnut Butter…they are knock-your-socks-off delicious!

You can even separate the outer leaves– for different preparation spin. Just simply cut out the core of the Brussel sprout with a small paring knife. Then separate the leaves – sautee them in a hot hot pan – super quick with a little olive oil and garlic – voila! So tasty tossed on your favorite mac and cheese or grilled pork chop.
-Kathy

Brussels Sprouts with Toasted Walnut Butter
Makes about 12 servings

3/4 cup walnut pieces
4 tablespoons (1/2 stick) butter
3/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
1 1/2 teaspoons minced lemon zest
2 tablespoons real maple syrup
6 cups (about 3 pounds) trimmed and halved fresh Brussels sprouts

Preheat an oven to 350°F.

Spread the walnuts on a baking pan and place in the preheated oven for about 5 minutes, or until the nuts are lightly toasted and golden. Let cool.

Place the butter, salt, pepper, lemon juice, zest, and maple syrup in a food processor and process until smooth. Add the cooled walnuts, and pulse until the butter mixture is almost smooth but small pieces of walnut are still visible.

Steam the Brussels sprouts in a steaming basket over boiling water until just tender but not overcooked. Immediately toss with the softened walnut butter and serve.

Chef’s Tips:
-If making the walnut butter ahead of time, it can be refrigerated for up to 1 week or frozen for up to 1 month. Be sure to bring to room temperature before using.
-Another way to serve the Brussels sprouts is to peel each “leaf” off and sauté the leaves in the walnut butter.

Recipe by Kathy Casey Food Studios®

Posted by Kathy on October 12th, 2017  |  Add Comment |  Posted in Recent Posts

Colorful Veggies

Purple carrots, orange cauliflower, yellow beets – colorful veggies are popping up in gardens and grocery stores everywhere. Eating the rainbow has never tasted so d’lish!

Not only are colorful veggies beautiful, they’re incredibly healthy too, thanks to their naturally occurring pigments. Beta-carotene in yams, lutein in red peppers, lycopene in tomatoes…the list goes on and on! Each color plays a different nutritious role in your body, and packs a powerful punch of flavor.

Bright orange sweet potatoes are so good for you and when baked or roasted can starve off sugar cravings.

Lime green Romanesco Broccoli is a relative of both broccoli and cauliflower. Originally grown near Rome in the 16th century, it looks like it’s from a sci-fi movie- so the kids will love this one! I like it best when roasted with olive oil and sea salt with a squeeze of fresh lemon.

For your next dinner party, pile a serving platter high with fresh, crisp veggies from every color group for a healthy appetizer option. Or how about my Green and Yellow Pole Beans Provencal! It’s the perfect colorful dish to please a crowd.
-Kathy

Green & Yellow Pole Beans Provençal
Makes about 10 servings

1/4 cup extra-virgin olive oil
1 small Walla Walla Sweet onion, thinly sliced
1 pound green beans, trimmed and halved crosswise (about 4 cups)
1 pound wax beans, trimmed and halved crosswise (about 4 cups)
1/4 cup dry white wine
1 pint cherry tomatoes, halved
1 tablespoon minced fresh garlic
2 tablespoons red wine vinegar
2 tablespoons whole-grain mustard
1 tablespoon minced fresh thyme
1/2 cup pitted kalamata olives, coarsely chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a large nonstick skillet or sauté pan over medium-high heat, heat the oil until fragrant. Sauté the onion, stirring often, for about 4 minutes, or until golden. Transfer the onion to a large bowl.

Add the green and wax beans and white wine to the pan, cover, and steam the beans just until their color is bright, about 2 minutes. Remove the lid, add the tomatoes and garlic, and sauté until the beans are just crisp-tender, about 1 to 2 minutes more.

Meanwhile, to the onions in the bowl, add the vinegar, mustard, thyme, and olives, then toss in the beans as soon as they are done. Toss in the salt and pepper; taste and adjust the seasoning as desired.

Recipe from Kathy Casey’s Northwest Table Cookbook

Posted by Kathy on October 5th, 2017  |  Add Comment |  Posted in Recent Posts

Artichokes

We all have childhood memories of eating something d’lish for the first time. For me, it’s fresh California artichokes introduced to me when I was 6 or 7 years old– as they were so fun to eat!


Photo from Simply Recipes

But if you didn’t grow up eating artichokes, they might seem a little intimidating at first. Rest assured, these funny looking vegetables are totally worth the effort. And with a little practice, it’s easy to become an artichoke expert.

The big globe variety lends itself to multiple cooking techniques- like boiling, steaming, or stuffed and baked. The heart of the artichoke is widely known as the best part, and often seen marinated or pickled. But baby artichokes are so tender you can eat the whole thing! Try incorporating them into crowd-pleasing favorites like my Chicken Parmesan Penne Bake with Fresh Herbs and Artichokes!

And don’t forget about the leaves! Plucked off one by one and dipped in butter, aioli or herbed lemon oil, then scraped across your teeth to get the meaty part. Yum! And don’t throw out that stem – it’s d’lish when peeled!

So enjoy some fresh artichokes during the peak of the season- you won’t be disappointed!

-Kathy

Chicken Parmesan Penne Bake with Fresh Herbs & Artichokes
Makes 6 to 8 servings

4 tablespoons (1/2 stick) butter
2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 cups sliced cremini mushrooms (about 10 ounces)
2 tablespoons minced fresh garlic
1/8 teaspoon cayenne pepper
6 tablespoons flour
5 cups milk
1 pound dried penne pasta
1 1/2 cups fresh baby artichokes, trimmed, steamed until tender and quartered (or substitute 1 (14 oz) can artichoke hearts, drained and coarsely chopped)
1 tablespoon minced fresh thyme
2 tablespoons finely chopped fresh basil
2 tablespoons thinly sliced fresh chives
2 cups (8 ounces) shredded mozzarella cheese
1 cup (4 ounces) grated Parmesan cheese

Preheat an oven to 375°F. Lightly butter a 9-by-13-inch baking pan or dish or spray with vegetable-oil cooking spray.
In a large, heavy skillet, melt the butter with the oil over medium-high heat. Sauté the chicken, sprinkling with the salt and pepper, for about 3 minutes, until the chicken turns opaque. Add the mushrooms and cook for 2 minutes more, or until the mushrooms are limp. Add the garlic and cayenne and stir for about 20 seconds; do not let the garlic brown. Whisk in the flour and cook for 1 minute, stirring constantly. Immediately add the milk, whisking vigorously. Bring to a simmer and cook, whisking occasionally, for about 6 minutes, or until the sauce is thickened. Remove from the heat and set aside to let cool slightly.
Meanwhile, in a large pot of salted boiling water, cook the pasta according to package directions, or until just al dente. Drain well.
In a very large bowl, mix the pasta and sauce. Fold in the artichokes, herbs, mozzarella, and 3/4 cup of the Parmesan until well combined. Spread the mixture in the prepared baking dish. Sprinkle with the remaining 1/4 cup Parmesan and bake for about 25 to 30 minutes, or until the pasta is heated through, the sides are slightly bubbling, and the top is golden brown.

Recipe from Kathy Casey’s Northwest Table Cookbook

Posted by Kathy on September 28th, 2017  |  Add Comment |  Posted in Recent Posts

Avocados

Avocados! The mighty superfood that’s SUPER delicious. Their creamy, rich flavor certainly feels indulgent but, surprise! There’s nothing to feel guilty about here.

These lovely little fruits- that’s right, I said FRUIT! – have stolen the hearts of health fanatics everywhere. Packed full of essential vitamins, minerals, and healthy fats- they are the MVP of almost every diet trend. Paleo, Whole 30, Keto, and even low-carb enthusiasts welcome avocados into their kitchens with open arms.


Photo from Kathy Casey’s D’Lish Deviled Eggs Cookbook

Instead of using butter or oil in your next dish, why not use avocado oil! Or make a delicious pesto by pureeing a ripe avocado with lots of garlic, fresh herbs and a touch of olive oil. Then just toss with your favorite pasta for an easy weeknight meal. You can even go gluten or carb free by using zucchini noodles- also known as zoodles.

Mash up an avocado and spread on a d’lish sandwich- it’s the perfect replacement for mayonnaise. Or try using them in a fun new way, like in my Green Goddess Deviled Eggs!

Healthy, satisfying, and sooo versatile. Three cheers for Avocados!
-Kathy

Green Goddess Deviled Eggs
Tarragon and avocado are the stars of these garden-fresh deviled eggs. Tarragon’s anise notes and bright, green personality bring an herbaceous attitude to the recipe. For a truly classic Green Goddess flavor, replace the salt with 1 to 2 teaspoons of anchovy paste.

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling
1/2 ripe avocado
3 tablespoons mayonnaise
2 tablespoons sour cream
1 teaspoon minced fresh garlic
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt

Topping
24 fresh tarragon leaves
Fresh-cracked black pepper

Halve the eggs lengthwise and transfer the yolks to a small bowl. Set the egg white halves on a platter, cover, and refrigerate.

In a mixing bowl, mash the avocado well with a fork, then add the yolks and mash to a smooth consistency. Add the mayonnaise, sour cream, garlic, tarragon, and salt, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.)

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.

Top each egg half with a tarragon leaf and a grind of fresh-cracked black pepper.

Hard-Cooked Eggs

1 dozen large chicken eggs

Place the eggs in a large nonreactive saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat. Turn off the heat and let the eggs sit for 10 minutes. Remove from the stove and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water.

Recipe from D’Lish Deviled Eggs by Kathy Casey

Posted by Kathy on September 13th, 2017  |  Add Comment |  Posted in Recent Posts

Savor and Sip Summer

Summer is coming to an end soon, so why not preserve some of the season’s delicious flavors before they’re gone? I like to make fruit and herb syrups to use in cocktails and homemade sodas or lemonade. You won’t believe how easy they are to make!

Simply combine equal parts sugar (or honey!) and water in a saucepan. Add in some fresh chopped fruits, like peaches or blackberries, and throw in a few sprigs of herbs. I love to use mint or thyme. Bring the mixture to a boil, then remove from the heat and let it infuse for an hour. Yum! Are your taste buds watering yet? Once the mixture has cooled, pour it through a fine mesh strainer and into sealable bottles. You can store the simple syrup, refrigerated, for about 6 weeks.

And when you’re ready to use your d’lish syrup, simply mix it with fresh lemon or lime soda water for the perfect refreshing sipper. You can also use it to sweeten ice tea! Or why not shake up some cocktails and use your fresh fruit syrups in drinks such as mojitos, whiskey sours, margaritas, or one of my personal favorites- my Honey Lavender Peach Fizz!

Get creative and preserve the flavor of summer as long as you can!

-Kathy

Honey Lavender Peach Fizz

If the peach is super shiny when you cut it open, you know the brix (sugar level) is high and your peach is going to be sweet! Pick peaches that are heavy with a nice blush on them. This delicious drink is great to enjoy as a non-alcoholic refresher, or add a splash of your favorite local vodka or gin.

1 1/2 oz lavender honey syrup (recipe follows)
1 1/2 oz fresh peach puree (recipe follows)
1 oz fresh squeezed lemon juice
4 oz sparkling water

Garnish: fresh lavender and/or rosemary

In a small pitcher or large measuring cup combine the juice and sparkling water. Stir. Pour into glasses filled with ice, garnish and enjoy! Makes one large or two small drinks.

Lavender Honey Syrup
Makes 1 cup

Honey syrup is easy to make and great to have on hand. I love it used in cocktails, homemade lemonade or non-alcoholic refreshers.

1/2 cup Golden Harvest Bee Ranch Lavender Infused Honey
1/2 cup warm water

Mix together ingredients until well combined. Store refrigerated for up to 10 days.

Fresh Peach Puree
Makes about 3 cups

Seasonal fruit puree can be made with any ripe fresh fruit. It will keep for about 3-4 days refrigerated, or place in small freezer containers and freeze for up to 3 months. Be sure to leave an inch of room at the top of the container for expansion during freezing.

For a fun brunch ideas try adding two tablespoons of puree to a champagne flute and top with a local hard cider for a delicious twist on the traditional Bellini.

3 cups diced fresh very ripe peaches
1 tbsp. fresh lemon juice
1 tbsp. honey or sugar
2 tbsp. water

Combine all ingredients in a blender. Pulse for a few seconds then blend on high till nicely pureed. Strain and then refrigerate or freeze.

Recipes courtesy of Kathy Casey Food Studios-Liquid Kitchen®

Posted by Kathy on August 24th, 2017  |  Add Comment |  Posted in Recent Posts

Flavor 2017: 12 Trends that Spell Opportunity

Want to know the biggest trends happening in the Food & Beverage industry right now? The Flavor Experience conference was the place to be this summer to get the delicious scoop!

Chefs, mixologists and industry gurus came together to share ideas, techniques and all things flavorful!

For the 2nd year in a row, Kathy Casey teamed up with industry heavy hitters: Data trend guru and menu consultant, Maeve Webster of Menu Matters and Cathy Holley, Editor-in-Chief of Flavor & the Menu to present “The Next Dozen” 12 Trends That Spell Opportunity.

See what is on the horizon in the world of trending Flavors, and how to incorporate these dynamic combinations into your menus. Check out the presentation below:

 

Posted by Kathy on August 22nd, 2017  |  Add Comment |  Posted in Cocktails, Foodie News, Newsletter, Tasty Travels, Recent Posts, Conferences
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