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Dishing with Kathy Casey: The Newsletter

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Welcome to the brand new Dishing with Kathy Casey – The Newsletter! I can’t wait to share all of my tasty adventures with you; read on to see what I’ve been up to, check out some great recipes, and enjoy all things d’lish!

What is the coolest thing you’ve seen around the beverage world? The Drink Nation Experiment wants to know! Facebook, Tweet, and Instagram anything you see or sip that is cool, unique and cutting edge in the land of beverage. Great cocktails, beers, cider, a cool coffee presentation, a fantastic non-alcoholic beverage –share, tag, and post it!

This 6-month social media experiment will showcase the best of the best in the world of beverage.

The Top 40 trends and findings will be presented at this year’s Flavor Experience conference by Beam, Inc.’s resident Mixologist Philip Raimondo and myself – and then posted on the Drink Nation Experiment Facebook page.

So let us know what you’re seeing out there in your travels, at your favorite bar, or restaurant! From Seattle to Miami …Dubai to Peru, we look forward to virtually sipping your next drink with you!


Follow and share on Twitter:

@DrinkNationExp

Time has been zipping by and 2014 has been off to a great start! Since my last Newsletter, it’s been non-stop busy with traveling. Here’s a peek of what my team and I have been up to lately and what’s coming up.

Liquid Kitchen on the Road

The Heathman Restaurant & Bar!

In the early 90’s I wrote the Northwest Table Cookbook and Chef Greg Higgins penned the Oregon chapter. He was the chef at the Heathman Hotel way back when and the hotel became my home base for shooting the Oregon companion videos for PBS. Fast forward about 12 years – we did a new cocktail menu and I was thrilled to be asked to come back and do new cocktails to go with Chef Michael Stanton’s NW local-French inspired menu. It was so fun to create cocktails to compliment his menu and cooking style.

Liquid Kitchen’s Keith Waldbauer and I recently headed to Portland to shake up our new cocktails at a press party featuring the new menu. To go with the Heathman’s famed High Tea service, we created the Tea Court Lounge Punch with Fonté Earl Grey Tea Spiced Syrup, rum, cognac, and fresh juices – topped with and Angostura Foam. Another party favorite was the Vineyard Margarita.

(Photo by Amiran White)
The Provence w Lavender Cocktail Perfume & Oregon’s Argyle Sparkling Wine

Shaken up by Lead Barman Andrew Kualaau

(Photo by Evrim Photography)

Chatting with the Heathman Guests

(Photo by Evrim Photography)

It was great to meet so many cool Portland bloggers – and their photos of the event were amazing! I hope that you’ll stop by the Heathman Restaurant & Bar on your next trip to Portland!
Sunny Bermuda!

After a winter in Seattle, I enjoyed heading to Bermuda with Associate Mixologist Dänny Ronen to implement a new bar menu at the Fairmont Hamilton Princess. Look at the beautiful view from my room!

It is always great to meet new bartenders and learn about local spirits. Yes, the local rums are amazing there.

Fairmont Hamilton Princess’

Cavon and Curtis taking a quick photo break after Liquid Kitchen training

The local fish chowder (also the national dish) is served with a caddy of dark rum and sherry pepper sauce to customize your soup. Served with a corn Johnny cake – this was definitely a go-to lunch. The preparation of this soup is very old school, and a LOT of technique goes into making it – yum!

Bermuda Fish Chowder – amazing flavor!

Dänny and my Sous Chef Jason Anderson, and I are headed back to Bermuda in the next couple of weeks to open the new 1609 Bar & Restaurant – the new cocktail menu is amazing! Make sure to follow me on Twitter @KathyCaseyChef for sneak peeks and updates.

The VIBE Conference in Las Vegas!

After a quick breather at home, the Liquid Kitchen team (Dänny, Heather, Jason, and I) flew down to Las Vegas… for the annual VIBE Conference! During the Cameo Party, we shook up a South Seas cocktail at the Monin & William Grant booth with fellow mixologist Charlotte Voisey. Fresh Thai basil, Monin South Seas syrup, Sun Orchard grapefruit and lime juices, Reyka Vodka & Milagro Silver Tequila – served over large format ice cubes and topped with a sprinkle of Liquid Kitchen Edible Cocktail Silver.

The following morning I led a panel on Cocktails on Tap 2.0 (Tapped, Bottled and Pre-Mixed) Seminar with Dänny and guest speakers Brandon Wise from Portland’s Imperial PDX and Matthew Meidinger from the Kimpton Hotel & Restaurant Group). We had a huge attendance and guests sampled a few of our cocktails, including my Bottled Front Porch Cooler. It is exciting to see more and more interest in this growing trend!
Chicago, here we come!

The Liquid Kitchen team will be traveling to Chicago in May for this year’s National Restaurant Association conference, showcasing recipes at the Cardinal Glass booth. Then during the International Wine, Spirits, & Beer event, I’ll be leading a seminar on

Bar Redeux: From Design – To Drinks – To Training.

Looking forward to a fun week in Chicago – hope to see you there!

Me as my Smitten Cocktail! How fun is this !

Sketch is courtesy of Dave Stolte!

Hitting the Red Carpet

The year started off quick with a fun trip to LA for the TASTE Award. My cocktail show Kathy Casey’s Liquid Kitchen was nominated for a under the Best Drink or Beverage Program – Web category. And Small Screen’s President and Founder Colin Kimball had four of his shows nominated. Don’t forget to Like Kathy Casey’s Liquid Kitchen and Small Screen on Facebook.

World’s Best Cocktail

… well I’m sure there are some other great cocktails out there but we are thrilled that SavoirThere.com ‘s World Food Awards picked the Luxury Sling as their Favorite Cocktail of 2013. Liquid Kitchen created this Sling for the Fairmont Makati (Philippines) and it continues to be blog and buzz worthy!

Quench your Thirst

…with summer episodes of my Kathy Casey’s Liquid Kitchen! How about a Strawberry Basil Blush made with gin, Lillet Rose, basil and juice strawberries?

www.LiquidKitchen.com

And don’t forget to check out my brand new Liquid Kitchen website for more summer drink ideas.

Chef’s Feed

Make sure to download the Chef’s Feed app – a great resource for top rated chef recommended restaurants and foods! Check out some of my hot spots like the Bruce Lee Roll from Shiku Sushi and the “Oil Soup” from Volterra Restaurant. And for laughs, check out their YouTube playlist Chefs Read Bad Reviews – LOVE IT!!

Women Stars of Food & Wine

Pacific Northwest’s best female chefs, tastemakers, winemakers, and sommeliers came together for tasty a fundraiser for the Women’s Funding Alliance! This event was held at the amazing Columbia Tower Club, where my team and I shook up the signature cocktail for the afternoon.

Check out this great write-up of the event on Wanderlust and Lipstick!

Gilda’s Club: It’s Always Something

I am so honored to be a judge this year for this teen writing contest – an annual event sponsored by Gilda’s Club – Seattle and open to any Washington teens in grades 9 through 12, who has been touched by cancer. Keep your eye on their website for the winning essay. I can’t express how it touched my heart to read these stories….Truly honored.


So make sure to Save the Date: Tuesday, May 20 and celebrate cancer survivorship with the 17th Annual Surviving with Style Fashion Show & Luncheon event! All models are cancer survivors with extraordinary stories and will be fitted with clothing provided by local boutiques. Organized by Gilda’s Club Seattle, make sure to get your tickets soon!

And to toast in spring here is one of my new favorite cocktails – perfect for a brunch celebration (think Mother’s Day) using one of my favorite new cocktail methods – Flash Blending!
Strawberry Silver Gin Fizz
This frothy drink is delicious to serve for brunch. The flash blending of the drink with egg whites makes it extra frothy, and quick and easy to serve to a crowd. You can pre-batch the strawberries, sugar, gin, lemon, and egg white and keep refrigerated until ready to blend with the ice.

Photo by Kathy Casey Liquid Kitchen®.

Makes 4 – 6 servings

3/4 cup sliced strawberries

1/2 cup + 2 Tbsp. powdered sugar

1 cup gin (or substitute vodka)

6 Tbsp. (3 oz) freshly squeezed Sunkist® lemon juice

2 organic egg whites (or 2 ounces oz pasteurized egg whites)

1 cup ice

———————————

1/4 cup soda water, chilled

Garnish: fresh strawberries and lemon peel twists

In a large glass measuring cup combine the strawberries and the powdered sugar. Let sit for 10 minutes.

Combine the macerated strawberries, gin, lemon juice, egg whites and ice in a high powered blender. Blend on high speed until smooth and all ice has been blended in. Add soda water to blender. Divide fizz between chilled glasses. Garnish with strawberries and lemon twists.

Recipe by Kathy Casey Liquid Kitchen®.

Copyright © 2014 Kathy Casey, Inc., All rights reserved.

Cocktail Brunch Celebration

Its Mother’s Day weekend and what better way to treat Mom than with a delicious brunch – complete with cocktails of course!

Start the night before and whip up my overnight Spring Wild Mushroom, Asparagus ‘n’ Sausage

Strata – rustic bread, seasoned egg mixture, sautéed asparagus and mushrooms. Add in some sausage and grated Fontina or Gouda cheese. Refrigerate overnight then pop in the oven just before guests arrive.

Serve with a kale salad tossed with orange segments and shaved fennel. That handles the food. Let’s chat libations now.

I have a wonderful brunch drink that I’m sure moms will love. Sunkist® Strawberry Silver Gin Fizz – quick and easy to serve to a crowd and oh so brunch-y!

Just combine fresh sliced strawberries tossed with powdered sugar, fresh Sunkist lemon juice, some of our great local gin and egg whites … yes, that’s right egg whites. Flash blend with a little ice for a super d’lish frothy drink that will put a smile on any mom’s face.

Happy Mother’s Day! –Kathy

Spring Wild Mushroom, Asparagus ‘n’ Sausage Strata
Good bread is the foundation ingredient for any strata. With so many great breads available today, it isn’t a chore to find one to add to these breakfast bakes. The challenge now is in deciding which one to use — be it Como bread from Grand Central, a delicious La Brea Bakery loaf or any other sturdy, handcrafted bread.

And if the bread’s just a little bit stale, that’s okay. In fact breakfast bakes are a great way to use up day-old artisan breads. Fold in a cup of fresh baby spinach for added greenery.

Makes 6-8 servings

1/2 lb. bulk Italian sausage or turkey sausage
1/2 cup diced onion
2 cups sliced wild or domestic mushrooms (morels, hedgehogs, cremini, portobello, button mushrooms, shiitake, chanterelles, reconstituted dried porcini, etc.)
2 cups 1/2 inch bias cut-sliced, fat, fresh asparagus pieces
1 Tbsp minced fresh garlic
8 eggs
3 cups half & half
1 tsp salt
1/4 tsp black pepper
8 cups 1-inch-diced hearty bread, such as a rustic sourdough
2 cups (8 ounces) coarsely grated Fontina cheese
1/2 cup grated Parmesan cheese

In a large sauté pan heated over medium-high heat, cook the sausage until halfway cooked, about 3 minutes. Then add the onion and mushrooms and sauté for another 2 minutes. When veggies are tender, add asparagus and garlic and cook for 1 minute. Remove from heat and set aside.

In a large bowl whisk together the eggs, half-and-half, salt and pepper until well combined. Add the bread, Fontina cheese, half the Parmesan cheese and the cooked sausage mixture.

Place in an 11 x 13-inch baking pan. Sprinkle the remaining Parmesan cheese over the top and let sit, refrigerated, at least 1 hour or preferably overnight, so that bread soaks up egg mixture.

When ready to serve, bake in a preheated 350-degree oven for approximately 45 – 50 minutes or until puffy and golden and a knife inserted in the center comes out clean.

Recipe by Kathy Casey Food Studios®.

Strawberry Silver Fizz
Photo by Kathy Casey Liquid Kitchen®.

Sunkist® Strawberry Silver Gin Fizz
This frothy drink is delicious to serve for brunch. The flash blending of the drink with egg whites makes it extra frothy, and quick and easy to serve to a crowd. You can pre-batch the strawberries, sugar, gin, lemon, and egg white and keep refrigerated until ready to blend with the ice.

Makes 4 – 6 servings

3/4 cup sliced strawberries
1/2 cup + 2 Tbsp. powdered sugar
1 cup gin (or substitute vodka)
6 Tbsp (3 oz) freshly squeezed Sunkist® Lemon juice
2 organic egg whites (or 2 oz pasteurized egg whites)
1 cup ice
———————————
1/4 cup soda water, chilled
Garnish: fresh strawberries and lemon peel twists

In a large glass measuring cup combine the strawberries and the powdered sugar. Let sit for 10 minutes.

Combine the macerated strawberries, gin, lemon juice, egg whites and ice in a high powered blender. Blend on high speed until smooth and all ice has been blended in. Add soda water to blender. Divide fizz between chilled glasses. Garnish with strawberries and lemon twists.

Recipe by Kathy Casey Liquid Kitchen®.

Posted by Kathy Casey on May 8th, 2014  |  Add Comment |  Posted in Cocktails, Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes, breakfast

Travels to India – Part 1

Guest blogger and KCFS Intern Jenn Chong shares her recent travel stories while exploring India. Here’s Part 1 of her 3 part series.

—————————————————–

Hello all! I’m Jenn and I’m pleased to share some of my culinary experiences from my travels to India. The idea of Indian food probably conjures up images of super spicy food that can be too hot to handle. And while that may be true to a certain degree, India is a vast and varied country with regional cuisines appropriate for any palate.

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Today, I bring you to Kolkata (formerly known as Calcutta) where the food tends to be sweeter, milder in spice, and with slight tinges of sour. Located in the northeastern part of India, food from this area is often referred to as Bengali cuisine.

Bengali cuisine is famous for its fresh fish and seafood, cooked as curries or steamed in banana leaves. Sweet flavors come from the use of unrefined cane sugar called ‘jaggery’, and the sour flavors come from heavier use of tamarind paste. My favorite dish by far was the jumbo prawn curry, which was absolutely delish (see below)!

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Chingri Malai

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Basanti Pulao (seasoned rice), naan, Echor-er Dalna (jackfruit curry)
Dak Bangla Chicken Curry, Hilsa Fish Mustard Curry, Chingri Malai

Sweets are an important part of Bengali cuisine and choices for desserts are limitless. From mishti doi (sweet yogurt) to kheer (rice pudding) to smaller confections like rasgulla, ladoo, and cham-chams, there is no such thing as a bad decision! The food in this region was so delicious it was hard to leave, but I knew there was still much more to explore and eat.

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Small selection of sweet treats!

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Mishti doi with fresh fruit

—————————————————–

Stay tuned for Part 2!

Posted by Kathy Casey on May 7th, 2014  |  Add Comment |  Posted in Recent Posts, Tasty Travels, dessert, poultry, seafood

Cinco de Mayo – Celebrate with Inspired Margaritas and Beer Cocktails

Cinco de Mayo is just around the corner and margaritas are most likely on the menu. If you’re looking for some fun new ideas check out my Liquid Kitchen video on how to make a Black and Blue Cadillac Margarita with Grand Marnier foam.


My Black and Blue Cadillac Margarita!

Beer cocktails are defiantly all the rage these days and especially d’lish when made with our amazing local craft beers. If you’re hosting a fiesta, a beer based punch is a great option to make bartending a breeze! Try my recipe for Hoppy Melon Rita PunchFremont Summer Solstice Ale, fresh citrus, diced watermelon, and tequila – Yum!

And if you’re looking for an alternative to the classic margarita, how about a chelada! Originating over 75 years ago, this classic is now a drink staple. Made with Mexican beer, the juice of one lime, and served over ice in a salt rimmed glass. Refreshing!

Michelada is another variation with added spices, sauces, and peppers. Some people also make it with a splash of tomato juice, too.

Happy Cinco de Mayo! –Kathy

Hoppy Melon sm
Photo by Kathy Casey Liquid Kitchen®

Hoppy Melon Rita Punch
Makes 16 – 20 servings

zest of 2 limes (zest before squeezing for juice)
1 cup sugar
1 bottle (750 ml) silver tequila
1 cup fresh lime juice
1 cup Ruby Grapefruit Juice Cocktail
1 cup fresh orange juice
2 cups diced fresh watermelon
2 (12 ounce) bottles Fremont Summer Solstice Ale
Garnish: fresh watermelon wedges

In a large punch bowl (or large container such as a stock pot or pitcher) combine the lime zest, sugar, tequila, juices, and watermelon. Stir to combine well. (At this point you can refrigerate the punch for service up to 3 days in advance). Present in a large punch bowl. Add ale right before serving. Serve over ice in punch cups, or fun margarita glasses.

Recipe by Kathy Casey Liquid Kitchen®.

Amazing Asparagus

All around us, green things are poking up through the ground this time of year, especially asparagus!

One of the best things about spring is this tasty green wonder! A lot of people have the perception that skinny, pencil-thin asparagus is preferable, but the fat, finger-sized ones are much more flavorful.

Peeling asparagus used to be a popular prep step but you can skip the hassle altogether. Just snap the ends off at their natural break point and you’re good to go.

Here’s a quick tip: save those snapped off ends. They’re great to use for a cream of asparagus soup or for making veggie stock!

Asparagus
My Grilled Asparagus with Hazelnut Aioli
(Photo from Dishing with Kathy Casey)

This short-season superstar is totally versatile, whether stirred into a sauce, steamed, pickled, or grilled. My Overnight Pickled Asparagus is super, simple to make with the right pickling ingredients and in no time, you’ll have the perfect anytime snack to munch on. (Or as a garnish for your Bloody Mary!)

Grilling adds a nice smoky character to the “grass” whether it’s straight off the grill, warm, or even chilled and it pairs great with a Hazelnut Aioli. Or give it a quick steam and drizzle with Orange Balsamic Vinaigrette and sprinkle with fresh grated parm – yum!

So get your spring on with some fresh asparagus! –Kathy

Overnight Pickled Asparagus
Makes 1 large jar or about 20 pieces.

1 bunch (19-20 oz wt untrimmed) fresh fat asparagus

Pickling Brine

1 1/2 cups distilled vinegar
1 cup water
1/2 cup sugar
3 garlic cloves, sliced in half
2 tablespoons pickling spice
1 tablespoon kosher salt
1/4 teaspoon crushed red pepper flakes

Wash asparagus and then with a paring knife trim the bottom 3” (the woody tough part) off and discard.

Place asparagus in a canning jar standing up or in glass bread pan, or other non-corrosive container the asparagus will fit tightly in. Set jar or container on a dish towel in a draft-free place in the kitchen.

Place the pickling brine ingredients in a non-aluminum sauce pan over high heat. Bring to a hard rolling boil and then immediately ladle pickling brine over asparagus, being sure to cover the vegetables, poking down the asparagus if needed. cover with a lid or plastic wrap.

Let cool to room temperature, then refrigerate. Let pickle for at least overnight refrigerated before eating. Pickled asparagus will last refrigerated up to 2 weeks.

Recipe by Kathy Casey Food Studios®

Grilled Asparagus with Hazelnut Aioli
Makes 4 to 6 servings

2 bunches (about 2 pounds) fat asparagus
Olive oil for brushing asparagus
Salt
Hazelnut Aioli (recipe follows)

Wash the asparagus and trim off and discard the bottom 3 inches. Meanwhile, prepare a very hot grill.

Lightly brush asparagus with olive oil. Grill for about 1 minute on each side, until the spears have nice grill marks and are just barely tender. Sprinkle with a little salt.

Serve hot, warm, or even cold. Drizzle with Hazelnut Aioli or put the aioli in individual dishes for dipping.

Hazelnut Aioli
Makes 1 1/2 cups

1/2 cup toasted hazelnuts
1/4 teaspoon sugar
1 tablespoon minced garlic
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
2 egg yolks
1/2 teaspoon salt
3/4 cup light olive oil
1/4 cup hazelnut oil
1 tablespoon water

In a food processor, place the hazelnuts, sugar, garlic, lemon juice, mustard, egg yolks, and salt. Process until smooth. In a measuring cup, mix together the olive and hazelnut oils. With the food processor running, SLOWLY drizzle in the oils; the drizzle should be about the width of a spaghetti strand. The mixture will slowly begin to emulsify, forming a mayonnaise-like consistency. (Don’t add the oil too fast, or the mixture will break!) When all the oil has been added, pulse in the water. Store, refrigerated, until ready to use. The aioli can be made up to 3 days in advance.

Recipe from Dishing with Kathy Casey

Warm Asparagus with Orange Balsamic Vinaigrette
Makes 4 – 6 servings

1 1/2 pounds fresh asparagus
1/2 teaspoon grated orange zest
juice of 1 orange
1 1/2 teaspoons balsamic vinegar
1 tablespoon extra virgin olive oil
1/4 teaspoon Dijon mustard (optional)
1/4 – 1/2 teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes
3 tablespoons shredded or shaved, high-quality parmesan cheese

Wash asparagus and drain well. Snap off tough bottom ends and use in soup or compost.

Steam asparagus until just tender. Or if you have the grill on toss it on for quick cooking.

Meanwhile, in a medium bowl whisk together the orange zest and juice, balsamic vinegar, olive oil and Dijon mustard. Toss in the warm asparagus, coating well in half he dressing, and season to taste with the salt and red pepper flakes.

Place asparagus on a platter and pour over the remaining dressing. Sprinkle asparagus with the parmesan. Serve immediately.

Recipe developed by Kathy Casey Food Studios®

Posted by Kathy Casey on April 24th, 2014  |  Add Comment |  Posted in KOMO Radio, Recent Posts, Recipes

What to do with those Easter Leftovers – I’ve got lots of ideas for you!

It’s Easter weekend! Soon, all the candy will be unwrapped and the eggs will all have been found – hopefully! Now, what do you do with all those chocolate bunnies, candies, Peeps and colorful hard boiled eggs after the hunt?

Didn’t eat all those marshmallow Peeps? Don’t fret about any leftovers – they are just the thing to melt into my Jelly-Bean Rice Crispy Tweeps. The Peeps stand in for the traditional marshmallows folded with Rice Krispies cereal. Rip the peeps tiny heads off and save for “garnish!”

Tweeps
Peep heads for garnish

For the adults, grab a few of the kids chocolate bunnies and stir yourself up some Bunny’Licious Chocolate Mocha Fondue using a splash of your favorite liqueur – I like to use Grand Marnier. Serve with an assortment of fruits for dipping or any other leftover Peeps.

Easter Fondue
Peeps lined up for a chocolate dip

As for the extra eggs? Make deviled eggs of course! And get creative with the fillings, from brunchy Bacon Cheddar to Retro Shrimp Cocktail variations. You can find over 50 more inspiring ideas in my D’lish Deviled Eggs cookbook – any of which would be great to use up those Easter Eggs. For more deviled eggs ideas, check out www.DLishDeviledEggs.com and follow @ChickysTweets on Twitter.

Happy Easter everyone! –Kathy

Jelly Bean Rice Crispy Tweeps
Makes 30 treats

3 Tbsp. butter
6 packages yellow Peeps® – 30 peeps(you can use bunnies too for pink treats)
6 cups Rice Krispies® cereal
1 cup small jellybeans

Pull 30 of the peeps heads off and set aside for garnish.

In a large sauce pan heat butter over low heat melt the butter until melted. Then add peeps and stir over low heat until melted. Then stir in rice crispies and jelly beans. Stir until cereal is well coated and jellybeans are distributed.

Place mixture in a pan sprayed 8”x8” baking dish. Cover with plastic wrap and press down to compact the crispy treats. Let set for at least 15 minutes before serving. To serve cut (5×6) into 30 squares.

Recipe by Kathy Casey Food Studios®.

Bunny’licious Chocolate Mocha Fondue
Makes 4 servings

6 ounces of left-over chocolate bunnies
1/4 cup hot, strong brewed coffee
1 tablespoon liquor such as: Grand Marnier, amaretto or Frangelico liqueur (optional)
For dipping: fresh fruit for dipping cut into chunks, such as: pineapple, strawberries, raspberries, apple wedges and oranges
Other fun things for dipping are: pound cake chunks, holiday cookies, small chocolate chip cookies, other candy such as Peeps® …..

Break up or cut bunnies in small pieces (chocolate chip size) into a glass or ceramic bowl and pour hot coffee over them. Stir until chocolate is melted and mixture is smooth. If coffee is not hot enough to melt chocolate, then microwave for 10 seconds. Stir in liqueur if desired.

Transfer mixture to a fondue pot or pretty bowl and serve warm with long forks and lots of goodies for dipping.

Recipe by Kathy Casey Food Studios®.

Bacon Cheddar Deviled Eggs
(Photo © Kathy Casey Food Studios from D’Lish Deviled Eggs)

Bacon Cheddar Deviled Eggs
Eggs, bacon, cheese … they go hand in hand. These all-American eggs are great to serve as an app or a fun salad garnish—or grab a couple for breakfast on the go.

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling
3 Tbsp mayonnaise
3 Tbsp sour cream
1/2 tsp Dijon mustard (optional)
1 tsp minced fresh garlic
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/3 cup finely grated sharp cheddar cheese

Topping
1/4 cup finely chopped crisp-cooked bacon
2 Tbsp very thinly sliced green onion
Freshly ground black pepper

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

With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, mustard, if using, garlic, salt, and pepper, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the cheddar until evenly mixed in.

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

To make the topping, in a small bowl, mix the bacon and green onion. Top each egg half with about 3/4 teaspoon of the mixture, and then sprinkle with 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, Andrews McMeel Publishing

Posted by Kathy Casey on April 17th, 2014  |  Add Comment |  Posted in Amazon, Books to Cook, Foodie News, KOMO Radio, Recent Posts, Recipes, appetizers, dessert, sides

Tart Spring Rhubarb!

You know that the spring season is here when you see the vibrant rhubarb stalks show up at grocers and farmers markets.

The color of rhubarb depends primarily on the variety and is not an indicator of sweetness or sourness. It can range from pale green, speckled with pink, to bright red. When using rhubarb, be careful and make sure to discard the leaves right away as they are poisonous.

Did you know that another name for rhubarb is “pie plant?” We all love it in a classic strawberry rhubarb pie. Make sure to check out my fave at Phinney Ridges’ A La Mode Pies or as I like to call it pie heaven. Seriously go for a slice!

A La Mode Pie
A d’lish slice from A La Mode Pies!

For something a little different to whip up at home, try my recipe for Roasted Rhubarb and Honey Mousse – 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 rhubarb is not just for desserts. I love it in my pucker sweet and tart Ginger Rhubarb Vinaigrette – perfect to drizzle over fresh halibut. Yum!

Let’s not forget spring sips! Try whipping up a batch of my refreshingly tart
Rhubarb Meyer Lemonade. And for a libatious version, add a shot of vodka or gin. Perfect for your next spring party. Celebrate spring in a tart and tasty way with delicious rhubarb! –Kathy

Roasted Rhubarb and Honey Mousse
Makes 6 servings

1 lb rhubarb, trimmed and cut in 1-inch pieces (about 4 cups)
1 cup sugar
———————
3 oz wt cream cheese
5 Tbsp 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 tsp minced fresh ginger
1 clove garlic, minced
1 tsp Dijon mustard
1/2 tsp kosher salt
1/4 – 1/2 tsp sambal oelek
2 Tbsp 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 Lemonade
“Bee” sure to use local 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 Sunkist Meyer lemons (or substitute Sunkist 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 10th, 2014  |  Add Comment |  Posted in Restaurants, Cocktails, KOMO Radio, Recent Posts, Recipes, dessert, other

Tasty Garden Rocket: Arugula!

Ah, arugula! This bold green livens up any dish it’s in. Nicknamed “Garden Rocket,” it grows fast, almost like a weed in our northwest climate.

Well, weed or not, this tasty leaf is full of great health benefits. Just 4 ounces of this green is just 25 calories – wow! It’s also full of vital antioxidants and vitamins – 3 cups gives you 100% of your daily vitamin K needs!

Arugla’s taste is nutty and peppery. Try it tucked into sandwiches, or tossed in a little olive oil and scattered over a sexy cheese pizza. This tasty green also complements meat and seafood beautifully. It makes a perfect bed for a piece of grilled fish or steak.

Of course, it’s great in salads like in my Baby Arugula, Orange & Fennel Salad with Grilled Shrimp & White Balsamic Vinaigrette. It’s also a delicious add-in to a homemade pesto recipe for a robust, peppery edge!

So get your arugula on and dig into this peppery green that’s so good for you! – Kathy

Baby Arugula Salad
Photo from Kathy Casey’s Northwest Table, Chronicle Books.

Baby Arugula, Orange & Fennel Salad with Grilled Shrimp and White Balsamic Vinaigrette
Makes 6 to 8 servings

Shrimp
1 Tbsp undiluted orange juice concentrate
Pinch of red pepper flakes
2 Tbsp minced orange zest
1 Tbsp Dijon mustard
2 Tbsp minced shallots
1/2 cup olive oil
2 Tbsp minced fennel fronds
1 Tbsp fennel seed, toasted and crushed
2 1/2 tsp kosher salt
1/2 tsp black pepper
2 lbs large raw shrimp (32 to 40)

Salad
1 large or 2 small fennel bulbs, trimmed
6 oranges or tangerines
6 cups baby arugula
2 heads baby frisée, torn, rinsed and spun dry
White Balsamic Vinaigrette (recipe follows)

To marinate the shrimp, whisk all the ingredients, except the shrimp, in a large bowl. Peel, devein, and remove tails of the shrimp then add them to the marinade and toss to coat. Refrigerate and marinate for at least 1 hour or overnight.

To prepare the salad, finely shave the fennel bulbs with a sharp knife or a mandoline and crisp in ice water for 10 minutes. Spin dry before using. Cut the peel off the oranges, trim away all the white pith, then cut the fruit into 1/4-inch-thick slices. Flick out any seeds. (If prepared ahead, refrigerate the fennel and orange slices separately, for up to 2 hours.)

Prepare a hot fire in a charcoal grill, or preheat a gas grill to high. Grill the shrimp until just pink and done, about 1 to 2 minutes per side.

Meanwhile, toss the arugula, frisée, fennel, and oranges with enough of the vinaigrette to coat nicely—taste for flavor, adding more dressing if needed.

Serve the salad on a large platter or divide among individual plates, arrange the shrimp on top, and drizzle with a little extra dressing, if desired.

White Balsamic Vinaigrette
The vinaigrette keeps, refrigerated, for up to 2 weeks.

Makes 2 cups

1/2 cup white balsamic vinegar
2 Tbsp minced shallots
1 1/2 tsp Dijon mustard
1/4 cup undiluted orange juice concentrate
Pinch of red pepper flakes, or 1 Tbsp harissa paste
2 tsp kosher salt
Freshly ground black pepper
1 Tbsp fennel seed, toasted and ground
1 cup extra-virgin olive oil
1 Tbsp chopped fennel fronds

In a large bowl, whisk the vinegar, shallots, mustard, and juice concentrate. Whisk in the pepper flakes, salt, pepper to taste, and fennel seed. Slowly drizzle in the oil, whisking constantly to emulsify. Stir in the fennel fronds. If made ahead, refrigerate until shortly before needed, then rewhisk before using.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books.

Posted by Kathy Casey on April 3rd, 2014  |  Add Comment |  Posted in Books to Cook, KOMO Radio, Recent Posts, Recipes, salads, seafood, sides
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