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It’s Burger Time!

Summertime is Burger Time! Dust off the barbecue, light it up, and get grilling – you know that there’s nothing better than home-grilled burgers!

Why not ask over friends and family for a burger bar? You provide the burgers, buns and toppings and then ask your guests to bring a fun salad or delectable dessert, and you’ve got the city’s hottest new gourmet burger bar right in your own backyard. This is a great way to let family and friends build their own dream burger with the only limit being their imagination!

Salmon Burgers
Alaska Salmon Sliders are a Favorite Way to Switch up your Burger Repertoire
Check out this great recipe we did for ASMI

Here are some of my favorite burger party tips:

    Pick up some artisan buns from one of our great local bakeries, such as Macrina or Essential. I love a variety of soft and fluffy brioche buns and pretzel buns.

    Offer different types of patties like local grass-fed beef, salmon patties, portabella mushrooms and even housemade veggie burgers.

    Put out different spreads so guests can create their own masterpiece. Try garlicy aioli, pesto, pimento cheese, and harissa ketchup.

    Don’t forget the cheeses. Local Beecher’s aged cheddar (a personal fave!), pepper jack, creamy goat, or tangy blue are some of my go-tos when hosting a burger party.

    And of course the toppings! Load it up with thick sliced tomatoes, all kinds of pickly things, sliced onions, crunchy lettuce, bacon – skies the limits. I love adding Flaming Hot Cheetos for super spicy crunch!

So whether you’re hosting a hungry crowd or just making dinner interesting, go forth and grill up some gourmet burger goodness. Cheers! –Kathy

Posted by Kathy on June 30th, 2016  |  Add Comment |  Posted in Kathy Casey, KOMO Radio, Recent Posts

Q’ed up for Barbecue!

Everyone loves a good “Q.” Grill masters gather round to stoke the coals and debate when to flip the food, and everyone shares their recipes for amazing barbecue. From hot dogs to burgers to sides of salmon during summer nights in the Northwest, everything tastes better cooked on the grill. And that grill is not just for meat, anything can be grillable!

Start your evening off with some rustic bread, crusted over the coals. Served with a selection of tasty toppings, such as an artichoke and lemon tapenade paired with creamy chive studded goat cheese and a fresh tomato Mediterranean salsa.

Grilled Bread

Then it is time to move on to the main course. Pick your favorite grillable and get that going, but let’s serve up some charred corn as a side. Serve this with the “every so tasty” Mexican Corn Spread – a mixture of mayo, Cotija cheese, chili powder, cilantro, and garlic. Spread this all over and serve with a lime wedge. Yum!


Here is a great photo from the Domestic Curator’s Blog.
Check it out for the recipe and step by step instructions.

And while the coals are still hot, how about a “grilled” dessert? Skewer a few bananas and slice up some pineapple. Get some good caramelization going. Now serve these up with some good old fashioned vanilla ice cream, some sexy caramel sauce, and a sprinkling of toasted pistachios. Now that’s grilling!

So get the grill warmed up, it’s time for Q! –Kathy

Posted by Kathy on June 16th, 2016  |  Add Comment |  Posted in Foodie News, Kathy Casey, KOMO Radio, Recent Posts

Berry Bounty

People are always asking me, “What’s your favorite food?” and give me that puzzled look when I tell them, “Berries, love them all!” Obviously this response isn’t as exotic or avant-garde, but I really, truly do love berries!

The season starts with our super sweet strawberries, and boy are they sweet with our high temperatures already this summer. The season is early so if you’re looking for a fun family or friend outing head this weekend to a local U-Pick field. If you like to preserve and are a jam maker like me, then try adding a few dried lavender flowers to your favorite strawberry jam recipe – super yummy!

As soon as our strawberry season passes by, then we move on to “caneberries:” raspberries and blackberries, and their cousins – tayberry, marionberry, boysenberry, and loganberry.

Raspberries
My favorite way to eat raspberries!

I have to say that raspberries are my absolute favorite and I am lucky to have an heirloom variety growing in my backyard. Juicy, dark red, and full of flavor, they may not look as perfect as some of the new “hybrids” but they exude flavor like you’ve never had before. A handful of these will make you fall over swooning with berry-delicious goodness, especially when piled up “shortcake fashion” over chocolate chip scones.

It’s easy. Grab a box of Fisher Scone Mix, stir it up, and add in some mini chocolate chips, dollop it out in rounds, sprinkle with coarse sugar and bake it up. Then toss fresh berries with some local honey or a sprinkle of sugar, or just naked is just fine too. Whip up some heavy cream with vanilla or a splash of liqueur like Grand Marnier or try some bourbon with brown sugar. Dollop it up your shortcake and you’re in for some serious berry yum!

So whether you comb the side streets in search of big, fat, wild blackberries, grow marionberries in your backyard or buy raspberries from your local farmers market – I hope you cook up some berry-licious dishes this summer. –Kathy

Posted by Kathy on June 9th, 2016  |  Add Comment |  Posted in Foodie News, Kathy Casey, KOMO Radio, Recent Posts

Local Salmon The Big Kings Are Coming In!

Nothing says Pacific Northwest like salmon, and it’s that time of year again when this rich, delicious local gem is readily available. Bring on the summer sun, its salmon-cooking season!


D’lish Salmon!
(Photo courtesy of Alaska Seafood Marketing)

There are several varieties of salmon available locally that can fit any budget and taste, from sockeye to King. Salmon’s natural oil and fat content help keep it moist and tender, even when grilling, but you can help it stay that way with a flavorful brine.

Brining possibilities are endless: white wine and savory spices, brown sugar and soy, or simply sugar and salt brine – just dunk your pieces for 15 minutes or so before cooking.

Salmon makes the perfect platform for glazes, marinades and other tasty toppings. How does roasted king salmon with a Chipotle Honey Glaze or an Orange Ginger Butter sound? Or contrast salmon’s rich meatiness with a fresh and zesty Zesty Lemon Basil Vinaigrette. Makes me want to fire up the BBQ right now!

So whether you’re smoking, grilling, or oven-roasting it, get your wild salmon on while it’s in season.
–Kathy

Chipotle Honey Glaze
Make a generous 1/2 cup

1/2 cup local honey
3 Tbsp. puréed chipotle peppers in adobo sauce*

Stir together in a small bowl until well combined. Store refrigerated for up to 2 weeks.

*To make chipotle purée: Purée a can of chipotle peppers in adobo sauce with a hand blender, blender or food processor until smooth. Freeze any remaining purée for another use.

Recipe created for Alaska Seafood Marketing by Kathy Casey Food Studios®

Orange Ginger Butter
Switch this basic recipe up with different combinations of citrus and herbs. Change out the ginger for garlic and try using a different mustard as well. Roll up different variations into logs in plastic wrap and freeze for up to 4 months. Just slice off a few pieces for a salmon topping anytime.

Makes 1 cup

8 Tbsp. (1 stick) salted butter, softened, cut into chunks
1 1/2 tsp. Dijon mustard
3 Tbsp. orange juice concentrate
1 Tbsp. finely minced orange zest
1 Tbsp. finely minced ginger
1/4 tsp. salt
2 green onions, very thinly sliced

Place all ingredients except the green onion in a food processor. Process until smooth and emulsified, scraping down the sides of the work bowl often. (If the butter doesn’t come together right away, be patient and continue processing.) When the mixture is well blended, add the green onion and pulse until mixed. Keep refrigerated, tightly covered, for up to 7 days.

Recipe created for Alaska Seafood Marketing by Kathy Casey Food Studios®

Zesty Lemon Basil Vinaigrette
This quick and easy homemade dressing is delicious drizzled over salmon. You can switch up this basic vinaigrette recipe by changing out the basil for cilantro and the lemon for lime, and/or adding a dash of hot sauce for some zing. You can also double the recipe and add all the ingredients at once to a blender to make a more creamy dressing.

Makes 1 cup

2 cups fresh lemon juice
2 Tbsp. local honey
2 Tbsp. Dijon mustard
1 tsp. finely minced fresh garlic
1/2 cup olive oil
2 Tbsp. minced fresh basil
1/2 tsp. kosher salt
Fresh-ground black pepper

Place the lemon juice, honey, mustard and garlic in a small bowl. Whisk to combine. Continue whisking and drizzle in the oil to incorporate. Then stir in the basil, salt and pepper. Store refrigerated for up to 10 days.

Recipe created for Alaska Seafood Marketing by Kathy Casey Food Studios®

Posted by Kathy on May 26th, 2016  |  Add Comment |  Posted in Kathy Casey, KOMO Radio, Recent Posts, Recipes, salmon, seafood

Spring in to Summer Gardening

The days are longer and the sun is shining. It’s time to think about a summer vegetable garden and what to plant. So what grows best here in the Pacific Northwest?

Well, now is the time to plant those pole beans. Have you ever made a pole bean tee pee? It’s a great way to keep the growing beans contained. Be sure to plant in full sun for optimal harvesting and pick them when they are small and tender! And if you have some picky kiddos then try planting bushing “purple beans” that magically turn green when you cook them – that’s pretty fun!


Learn to make a great pole bean tent and more from Garden Therapy!

Next on my best of list is zucchini – it’s easy to grow! My mom used to make these tasty little zucchini cakes topped with a fresh tomato sauce and a dollop of sour cream. Or these days try it with Greek yogurt. Have you ever had a Chocolate Zucchini Cake? I’ve got a recipe for you!

Next on the must to-plant list are sweet 100 tomatoes – this variety loves our NW weather. And there is nothing like going out to the garden and popping them right of the vine into your mouth. I also love them skewered, rubbed with olive oil, seasoned and then grilled till lightly charred and served as a side dish or served atop a grilled steak.

My last bit of advice is to be sure plant to a few greens. Arugula is a great addition to any garden. And rainbow chard, in hues of pink, yellow, red and white will grow bountifully, keep trimming it to the base and it grows all season!

So time to get down and dirty in the garden! –Kathy

Chocolate Zucchini Cake
Makes 1 bunt cake – about 10 – 12 servings

Cake
1/2 cup soft butter
1/2 cup vegetable oil
1 cup sugar
1/2 cup brown sugar, packed
2 eggs
1 tsp. vanilla extract
1/2 cup buttermilk
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup chopped walnuts
2 cups coarsely grated zucchini
1 cup semisweet chocolate chips (6 oz. wt.)

Glaze
1 cup semisweet chocolate chips (6 oz. wt.)
1/4 cup whipping cream
2 Tbsp. strong brewed coffee or espresso

Preheat oven to 350 degrees F.

In a mixer cream together the butter, oil and sugars. Beat in the eggs, vanilla and buttermilk.

Sift together the dry ingredients. Mix into the creamed ingredients a little at a time until incorporated. Stir in the walnuts, zucchini and chocolate chips.

Butter and flour a large (10-cup) Bundt pan and pour in batter. Bake for approximately 1 hour and 15 minutes or until a toothpick inserted in cake comes out clean.

Let cake stand in pan for 5 minutes or so then remove from pan and place cake on a rack to cool completely.

To make the glaze: In a small pan heat the chocolate, cream and coffee over low heat till smooth and just melted. Pour over cake. Let set 15 minutes before serving.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Posted by Kathy on May 20th, 2016  |  Add Comment |  Posted in dessert, Foodie News, Lifestyle, Recent Posts, Recipes, vegetables

Pucker Up Rhubarb is Here!

Spring is definitely here when you see the vibrant stalks of rhubarb piled up at grocers and farmers markets.

Rhubarb stalks range in various colors from pale green, sometimes speckled with pink, to fully pink and bright red. The color depends on the variety and is not a guide to quality or degree of sourness. Be careful and make sure to discard rhubarb leaves right away as they are poisonous.

Rhubarb
Rhubarb ready to be made into a d’lish dish!
(Photo courtesy of
SteadyHealth.com)

Rhubarb is of course wonderful in classic pies. But for a little something different, try my recipe for Roasted Rhubarb and Honey Mousse for a unique, spring dessert. Sliced rhubarb is tossed with sugar and then slow-roasted to a tender syrupy goodness then chilled and folded with honey-sweetened whipped cream.

And though we love rhubarb in all things sweet – it’s not just for desserts. Try it in a new savory preparation such as in my Ginger Rhubarb Vinaigrette, it’s so tastydrizzled over spring’s other food star – fresh halibut. Yum!

Don’t forget about the drinks! Quench your thirst and whip up a batch of my Rhubarb Myer Lemon Ade. This pretty, pink-hued beverage is a great party sipper or add a shot of vodka or gin for a refreshing spring cocktail.

So celebrate spring in a tart and tasty way with delicious rhubarb! -Kathy

Roasted Rhubarb Honey Mousse
Makes 6 servings

1 pound rhubarb, trimmed and cut in 1-inch pieces (4 cups)
1 cup sugar
———————
3 ounces cream cheese
5 tablespoons honey
1 1/2 cups whipping cream

Preheat oven to 375 degrees.

Toss together rhubarb and sugar and place in a 9- x 13-inch glass baking pan. Roast, uncovered, in preheated oven for 45 minutes, until rhubarb is soft and syrup is slightly caramelized. Stir thoroughly and carefully after the first 20 minutes.

Refrigerate overnight, or for at least 4 hours, until completely cooled.

Whip cream cheese with 4 tablespoons (1/4 cup) of the honey in a mixer until very fluffy. Transfer to a large bowl and fold in chilled rhubarb mixture. Whip the cream with remaining tablespoon honey until firmly peaked. Stir about 1/3 of the whipping cream into the rhubarb-cream cheese mixture to lighten it, then fold in the remaining whipping cream.

Dish up into 6, pretty glasses. Refrigerate until ready to serve, then top with a little plain whipped cream if desired and an edible, spring flower, such as a pansy, or petals of apple, pear or plum tree blossoms.

Note: If selecting edible flowers from your yard, be sure they are edible and have not been sprayed with pesticide or other chemicals. Rinse all blossoms thoroughly.

Recipe by Kathy Casey Food Studios®

Ginger Rhubarb Vinaigrette
This tart and tangy vinaigrette is great drizzled over fresh halibut, grilled scallops or other white fish.

Makes 4 servings

1/2 cup chopped fresh rhubarb
1/4 cup sugar
1/4 cup white wine vinegar
2 teaspoons minced fresh ginger
1 clove garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 – 1/2 teaspoon sambal oelek
2 tablespoons coarsely chopped fresh cilantro
1/3 cup canola oil

In a medium saucepan, combine rhubarb, sugar, vinegar, ginger and garlic, and cook over medium heat until rhubarb is tender, about 4 to 5 minutes. Cool to room temperature.

In a medium bowl, whisk together mustard, salt, sambal, and chopped cilantro. Whisk in the cooled rhubarb mixture. Then gradually whisk in the canola oil, emulsifying the vinaigrette. Set aside at room temperature while you are preparing the fish.

Recipe by Kathy Casey Food Studios®

Rhubarb Meyer Lemon Ade
“Bee” sure to use regional honey whenever you can to add some delicious local flavor! For a sophisticated non-alcoholic cocktail, shake about 4 ounces in a cocktail shaker with ice and serve strained in a large martini glass and garnish with a long lemon twist.

Makes about 6 cups or 8 servings

2 large Meyer lemons (or substitute regular lemons)
1 cup local honey
4 cups water
4 cups diced fresh rhubarb
———————
water as needed
lemon wedge for garnishing

With a potato peeler remove only the yellow skin of the lemon, then with a sharp knife slice the zest into fine strips.

Cut lemons in half and squeeze the juice into a 4-cup or 8-cup measure. Do not strain juice — you want to keep all the pulp — just pick out any seeds. Add the lemon peel strips, cover and refrigerate.

Meanwhile, place honey, 4 cups of water, rhubarb and minced rosemary in a saucepan over medium-high heat. Bring to a slow simmer and cook, uncovered, for about 4 – 5 minutes until rhubarb is tender. Remove from heat and let sit at room temperature until cool. Strain through a fine mesh strainer, letting the juice drip through. To keep the juice clear, do not press. (You can let this strain overnight, refrigerated, if you wish.)

Then add the juice to the measuring cup containing the lemon juice and peel. Stir, and add water to make 6 cups total. Pour into a decorative pitcher.

Serve about 6 ounces (3/4 cup) over ice in tall glasses with a lemon wedge.

Recipe by Kathy Casey Liquid Kitchen™

Posted by Kathy Casey on April 28th, 2016  |  Add Comment |  Posted in Cocktails, dessert, Foodie News, KOMO Radio, Recent Posts, Recipes

D’Lish Cookies

Store-bought cookies just never taste as good as homemade. Isn’t this always true? Could it be that the extra dose of hands-on love makes homemade cookies that much more special?
I love cookies and have been making cookies most since I could stand. I still cherish my first Betty Crocker’s Cookie Book. Its colorful pages are to this day encrusted with pieces of dough, sugar, and other cookie ingredient goodies.

S'more Cookie
A Pile of my S’more Cookies available at my Dish D’Lish cafes!

Do you love cookies but never have enough time to whip up a batch? Then try out this baker’s trick. When you do have time, make up a few batches of your favorite cookie doughs then roll them each into logs. Wrap tightly in plastic wrap then label and freeze them. Now, whenever the cookie craving hits you or guests stop by, just pull out a roll, slice, and then bake. Voila! Instant cookies will be ready for that after school snack, cookie craving, special guest, or any fun occasion.

I love experimenting with cookie doughs and see how the flavors bake together. How about taking your favorite chocolate chip cookie recipe and adding hazelnuts, instead of walnuts? Next time, try adding lavender and lemon zest or even herbs in a shortbread cookie. What about a pinch of cayenne pepper to gingersnaps for a sassy twist? Add a splash color to white chocolate macadamia cookies by stirring in dried cherries to the dough.

At my Dish D’Lish® cafes the S’mores Cookies are the most popular cookie. Chocolate dough is studded with toffee bits and finished with a topping of marshmallows and graham crackers  – baked till gooey good!

Everyone has a favorite. Mine is my Mom’s Oatmeal Gumdrop Jewels. My mom has made these cookies ever since I can remember. One of my favorite memories is having the important job of cutting up the gumdrops…and taking a sneaky quick bite every so often!

So get that glass of milk or cup of coffee ready, it’s time to bake up these sweet delights! -Kathy

Dish D’Lish S’mores Cookies
These are the most popular cookie at my Dish D’Lish Cafes! The marshmallow graham cracker topping makes them gooey delicious!

Makes 10 jumbo cookies

Dough
8 tablespoons (1 stick) butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
One 8-ounce package toffee baking bits

Topping
1 cup mini marshmallows
1/4 cup sweetened condensed milk
1/4 cup graham cracker crumbs

To make the cookie dough, in a mixing bowl, cream the butter, shortening, sugars, egg, and vanilla well. Sift the flour, cocoa, soda, and salt together in a small bowl. Mix into the butter mixture. Stir in the toffee bits.

In a large piece of plastic wrap, roll the dough into a 3-inch-diameter log with flat ends. Wrap well and refrigerate the dough to chill for at least 1 hour, or up to 3 days.

When ready to bake, preheat an oven to 350°F. Line 4 or 5 baking sheets with baking parchment (see Chef’s Note, below).

While the oven is heating, make the topping. Combine the ingredients in a medium bowl and mix with a rubber spatula or spoon until the marshmallows are thoroughly coated. The mixture will be very sticky.

Cut the chilled dough into 10 equal slices. Place 2 or 3 slices on each prepared baking sheet. (When baked, these cookies spread to about a 5-inch diameter, so bake only 2 or 3 per pan.) In the center of each cookie, place about 1 heaping tablespoon of topping, using it all.

Bake the cookies for 18 to 20 minutes, or until just done. Let cool on the baking parchment until totally cooled and easy to remove.

Chef’s Note: If you’re short of baking sheets, just lay out the dough slices on additional pieces of baking parchment. When a pan of cookies is done, remove the pan from the oven, slide the parchment with the baked cookies onto a rack, place the next parchment sheet of dough on the pan and bake.

Recipe © Dish D’Lish®

My Mom’s Oatmeal Gumdrop Jewels
To make this task a bit easier, try snipping them into pieces with clean, wet scissors.

Makes approximately 6 dozen cookies.

2/3 cup butter
1/3 cup shortening
3/4 cup brown sugar
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 tablespoons buttermilk
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups flour
2 cups oatmeal (rolled oats)
1 pound spiced gumdrops, cut up into approximately 1/4-inch pieces}
1/2 cup chopped walnuts
1/2 cup raisins

Heat oven to 350 degrees F.

Cream butter, shortening, sugars, eggs and vanilla. Mix in buttermilk. Sift together dry ingredients and blend in. Mix in oatmeal, gumdrops, walnuts and raisins. Chill 2 hours, then drop by tablespoonfuls on a greased baking sheet. Bake 10 – 12 minutes or until golden.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on April 21st, 2016  |  Add Comment |  Posted in Books to Cook, dessert, Foodie News, KOMO Radio, Recent Posts, Recipes

Veggie Mash-Up

With the surging popularity of kale, brussel sprouts and even rutabagas, what’s old has become new again, especially in the veggie world! In years past, moms everywhere couldn’t bribe their kids to eat these veggies, but today, being green is now fun and good for you!

A great example of an old but “new” veggie is the gorgeous Lacinato Kale (aka black kale). It’s a beloved veggie in Italy and traditionally slow cooked into soups. It is branded at most stores now as “dinosaur kale”, which makes it fun for kids and just one way of getting them to eat it too.

 

kale

Lacinato Kale or “Dinosaur” Kale

 

Also new on the veggie hipster horizon are vegetable mash-ups! Take for example kalettes, which are a cross between brussel sprouts and kale or broccolini; a hybrid of broccoli and gai lan (aka Chinese broccoli).

 

And don’t forget the gorgeous Romanesco aka broccoflower! A lime green vegetable that takes the best of broccoli and cauliflower and marries them together in a blissful union. So delicious steamed and tossed in olive oil, lemon juice, salt and lemon zest!

Don’t have time to get to the market, then checkout Barn2Door. Founded by 2 Washingtonians. This “un-grocery” store gives you 24/7 access and a direct line of communication between you and the growers, plus access to an ever changing fresh sheet of local products. You can even message the farmers directly! How cool is that?

I have been a veggie lover since I was a kid, so it’s great to see so many people eating their greens these days. With spring on its way, our local markets will be brimming with amazing options in no time. So get your veggie on and try something new! –Kathy

 

Posted by Kathy on April 14th, 2016  |  Add Comment |  Posted in Foodie News, Kathy Casey, KOMO Radio, Lifestyle, Recent Posts, salads, vegetables
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