Recent Posts

Speed Rack: Shaking it up at the Speed of Lighting!

In 1895, the US Federal Commissioner of Labor combed through the census to gather info on laborers. There were 55,000+ men behind the bar and only 147 women. That all changed after Pearl Harbor when Rosie the Riveter was matched by Bessie the Bartender!

Did you know that one of the most famous bartenders in history was a woman? London -1899, Ada Coleman created the Hanky Panky Cocktail and soon became the head bartender at the illustrious American Bar in The Savoy Hotel.

Ada Coleman
Ada making her Hanky Panky cocktail at The Savoy

Back to today: on January 31st (mark your calendars) some serious stirring and shaking is about to happen in Seattle, thanks to the return of Speed Rack. This all-female speed-bartending competition raises money for breast cancer education, prevention, and research.

SR_Postcard_Seattle_FRONT

Women bartenders from Seattle and Portland will go head to head in round robin mix-offs, while the crowd sips and cheers their favorite contenders on! This is defiantly a spirited event – in all ways.

The Winner of the upcoming Seattle event will then get the opportunity to compete in the Grand Finals, where the champion will be crowned Miss Speed Rack USA!

I’m looking forward to judging and seeing all our NW ladies shine! Make sure to get your tickets! -Kathy

Hanky Panky Cocktail
Makes 1 cocktail

1 1/2 oz gin
1 1/2 oz red vermouth
2 dashes Fernet Branca
Garnish: orange peel twist

Measure the gin, red vermouth, and Fernet Branca into a mixing glass. Fill with ice then stir. Strain into a chilled cocktail glass and garnish with an orange peel twist.

Posted by Kathy on January 21st, 2016  |  Add Comment |  Posted in Cocktails, Contests, events, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes

Fairmont: Classics. Perfected. on Hotel F&B

Last summer, the Liquid Kitchen hosted the Fairmont Tastemakers in developing and finalizing their global cocktail menu – “Classics. Perfected.” Check out the article from Hotel F&B (UK) introducing the mixology team and covering the brands used for the program.

 

Posted by Kathy on January 19th, 2016  |  Add Comment |  Posted in Cocktails, Foodie News, Press, Recent Posts

Mustard is a Must!

I love mustard—zesty Dijon, zingy classic yellow, bitey coarse country-style. It is a universal condiment. From the seeds cooked in Indian fruit chutneys, to the sinus-clearing fiery paste served with Chinese barbecued pork.

Take Dijon for example. It’s a staple in the American kitchen and a must ingredient in many of my recipes from classic vinaigrettes to deviled eggs. I often use it to build an extra “layer” of flavor like in my Whipped Cauliflower with Dijon Mustard. It really rounds out the flavors in the dish.

Rub whole-grain mustard on steaks and roasts or stir it into a garlic alfredo pasta sauce. It’s good on or in just about anything! I like to roast shallots and then blend with whole- grain mustard for a d’lish accompaniment to charcuterie.

And last but not least, we can’t forget the American yellow mustard… Shh! It really is my fave! Zig-zagged across a hot dog of course and the classic ingredient in a home-style eggy potato salad! If you’ve never tried a Southern-style, yellow barbecue sauce (alias “Mop”), you should!

If you’re ever interested in making your own mustard, it’s pretty easy. My No. 1 tip would be to remember that the longer your fresh mustard sits, the mellower it gets. It can be pretty spicy when first made!

Yellow Mustard
Yellow Mustard Flower
Photo from Saskatchewan Mustard Development Commission

And if you want to learn more about mustard check out the Saskatchewan Mustard Development Commission’s site – this is a cool commission that represents mustard growers and helps raise awareness about all things mustard! How cool is that! –Kathy

Whipped Cauliflower with Dijon Mustard
Makes 6 to 8 servings

1 large head cauliflower, about 6 cups florets
1/3 cup heavy cream
1/4 cup sour cream
3 Tbsp. butter
1 Tbsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. white pepper
3/4 cup grated gruyere cheese
2 Tbsp. thinly sliced fresh chives

Preheat oven to 350°F. Lightly spray a 1 1/2-quart gratin baking dish with cooking spray, and reserve.

Break cauliflower into florets, and boil until totally tender, about 5 minutes. Florets should be “mashable” but not mushy. Drain well, transfer to a food processor with the cream, sour cream, butter, Dijon, salt and pepper.

Process until mixture is a smooth, thick puree. Pulse in 1/2 cup of the grated gruyere.

Transfer mixture into gratin baking dish, and sprinkle with remaining cheese. Bake in preheated oven for about 30 – 35 minutes, or until heated through, and the cheese is melted and slightly browned.

Sprinkle with chives to garnish.

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

Posted by Kathy on January 14th, 2016  |  Add Comment |  Posted in Foodie News, KOMO Radio, Recent Posts, Recipes, sides

Flavor & The Menu – Top 10 Trends: Butter Goes Bold

Every year, Flavor & The Menu Magazine reaches out to an esteemed panel of experts (which I’m thrilled to be a part of!) for insight on hot trends to look out for the new year. The Top 10 Trends issue is full of great ideas of flavors to watch. Check out these hot trends:

Butter Goes Bold covers a number of ways in how butter can enhance a dish. Interested in making a bolder butter – check out my section
Best Practices for Bold Butters!

Vegetable Forward points out how veggies are becoming focal points for dishes combining culinary technique, texture, and flavors (think charring, oven-roasting, etc.). It’s not just food too; the garden-to-glass movement is going beyond herbs and including fresh veggie juices and purees.

Dairy is on the move with Soft Cheese Sensations – adding a textural and almost neutral in flavor. Think burrata, mascarpone, ricotta, and stracchino – milky with a luscious mouth-feel on toasts, flatbreads, pizzas, and other dishes.

Sriracha is the trending hot sauce these days, but what’s next? Hot Harissa explores the next step in “heat” flavor with this complex chili paste – great on chicken thighs, roasted veggies, or as a flavor compliment to ketchup.

Citrus on Fire looks at charring citrus fruits – think lemons, grapefruits, etc. Doing so adds a savory note, while at the same time balancing the sour levels, caramelizes the fruit, and adds a great visual appeal to dishes.

There are a lot of drink trends on the rise and everyone is looking at tea. Check out some of my tips in It’s Time for Tea, for ways to include tea into cocktails and fun drinks.

Flavor

Posted by Kathy on January 12th, 2016  |  Add Comment |  Posted in Foodie News, Recent Posts

In The Mix Magazine

Great article in In The Mix Magazine covering one of my fave hospitality industry events: the Hospitality Executive Exchange! Held on both the east and west coasts, these events are a great balance of educational seminars, networking, fun, and fundraising – like Cutthroat Cocktails at the East Coast event benefiting Children of Restaurant Employees (CORE).

Cutthroat Island - sabotage, no talking50 Shades of Pinkolada
Beam Suntory’s Philip Raimondo and I were sabotaged (No Talking – duct tape covering our mouths) while making up a blended 50 Shades of Pink’olada!

Posted by Kathy on January 5th, 2016  |  Add Comment |  Posted in events, Foodie News, Press, Recent Posts

Holiday Hangovers

The year is coming to a close and the biggest party of the year is still to come! New Year’s Eve – celebrating the old and ringing in the new. And… let’s just say this usually involves at least a cocktail or two.

I have some great ways to give you a good start for the New Year, even if you do over-indulge a bit the night before.

My go-to cure is my Hangover Helper. Just empty a packet of Emergen C – (I like orange or raspberry) – into a juice glass and add a little vodka (or gin if you’re so inclined), a dash of bitters, and soda water. Top with a few drops of olive oil – yep, that’s right… Drink up!


My Hangover Helper works…I swear!
(Photo from Kathy Casey’s Sips & Apps, Chronicle Books – Angie Norwood Browne)

New Year’s Day entertaining? A Bloody Mary Bar for brunch will definitely help with that headache – with a little hair of the dog! Set up a DIY station and let your guests mix up their own concoctions. Put out different spirits (vodka, whiskey, tequila, gin, etc.), my go-to housemade Balsamic Bloody Mary mix, hot sauce, and lots of garnish goodies from pickled veggies to shrimp to beef jerky.

And don’t forget to eat! Boosting your metabolism will make you feel better faster than anything. And for some reason, a bacon sandwich sometimes can be the magic cure. You’ll feel better in no time!
Happy New Year’s! –Kathy

Hangover Helper
Emergen-C gives you a C- and B-vitamin boost and replaces some lost electrolytes, vodka is a little “hair of the dog,” bitters is a digestif, soda supplies bubbles, and the olive oil . . . well, an old bootlegger once told me that a small spoonful was good for coating a morning-after stomach.

Makes 1 drink

1 packet raspberry- or orange-flavored Emergen-C
1 oz vodka or gin
2 dashes Angostura bitters
4 oz chilled soda water
1 tsp. extra-virgin olive oil (optional)

Empty the packet of Emergen-C into an old-fashioned or juice glass. Measure in the vodka. Add the bitters and soda water and stir. Top with olive oil if desired. Drink and feel better!

Recipe from Kathy Casey’s Sips & Apps, Chronicle Books.

Posted by Kathy on December 31st, 2015  |  Add Comment |  Posted in Cocktails, KOMO Radio, Recent Posts, Recipes, Small Screen Network

It’s Pomegranate Season!

I remember when I ate my first pomegranate as a kid….seated in a chair with a TV tray. Yes, it occupied my little hands for hours! Take note moms: it’s fun for kids. And yes, it will make their hands bright pink, but only for a day.


Juicy pomegranate seeds!

Pomegranate’s brilliant tart-sweet seeds are prized for their distinctive flavor and are high in antioxidants. I love the texture and how they pop in your mouth.

They are so great sprinkled on a winter salad of arugula, slices of orange, and fennel or endive, tossed with a champagne vinaigrette. Or finishing a dish of roasted Brussel sprouts and toasted walnuts adding their tart crunch.

Pomegranate Salad

Try them on ice cream or yogurt or even shaken into your favorite cocktail.

And I have a great tip to make de-seeding simple:

    •Cut the pomegranate in half, then holding a half firmly over a large bowl.
    •Hit it with a heavy wooden spoon and watch the seeds come tumbling out.
    •Repeat – then eat.

PS. This is also a great holiday stress reliever. And be sure you put on a bib apron, the pink speckles will be flying! –Kathy

Posted by Kathy on December 24th, 2015  |  Add Comment |  Posted in Cocktails, Foodie News, Fruit, KOMO Radio, Recent Posts, salads

Holiday Desserts We Love

We all have our dessert traditions: those sweet treats that have been passed down the generations, shared from friends and family.

Maybe its Mom’s Ice Box Sugar Cookies, rolled out with love and cut from Great-Great Grandma’s cutters. You know: the reindeer, Christmas tree, festive snowman, and star. Then decorated with lots of icing, silver balls, and sprinkles. Or boxes of homemade fudge wrapped in wax paper and delivered in that special holiday tin.

How cool that these days you can just hop online and see what other’s sweet traditions are. Blogs, newsletters, Facebook pages, Pinterest, and Instagram – all bring us new and d’lish inspiration these days. It’s like having a recipe file at your fingertips!

And there is something to be said of that. Mom’s tattered and stained recipe card, with hand-written notes has that special love on it that is sure to come through in the final dish. So it’s important that these holiday traditions be passed on. Here’s a link to my Mom’s Gumdrop Cookies that I grew up with!

I like to preserve these well-worn recipes. Why not create a little digital book with your most cherished family and friends recipes to pass to those you love this holiday season.

Kathy Casey's "Over 21" Real Fruit Cakes made with Maker's Mark
Who wants a slice of my Over 21 “Real Fruit” Cakes made with Maker’s Mark?

My Grandma always baked amazing fruitcake – I took her recipe and have now given it my own spin by soaking dried fruits in Maker’s Mark bourbon, then mixing it with spiced batter and lots of toasted nuts. You can get my Over 21 “Real Fruit” Cakes while supplies last (available online or at my Food Studios in Ballard).

My tradition is to have a slice toasted on Christmas morning with a big cup of coffee! –Kathy

Posted by Kathy on December 17th, 2015  |  Add Comment |  Posted in Books to Cook, Foodie News, KOMO Radio, Lifestyle, Recent Posts
Untitled