Posts filed under 'Recent Posts'
The James Beard Foundation will be coming to Seattle as part of their Taste America: Local Flavor from Coast to Coast on Friday, September 26th and Saturday, September 27th! As part of their epicurean tour, Seattle has been chosen to host a weekend long tour celebrating America’s cultural diversity.
The kick-off event starts on Friday at the Four Seasons Hotel with A Night of Culinary Star, an exclusive dinner created by All-Star Marc Murphy from New York City’s Benchmarc Restaurants, Tom Douglas, and Host Chef Kerry Sear. The night will start off with bites and sips from Seattle chefs, including Maria Hines, Jason Wilson, Rachel Yang, Renee Erikson, and Jason Stratton then lead to the amazing dinner.
On Saturday, there will be a series of free events at Sur La Table in Kirkland including demos and tastings, book signings, and more.
For dinner ticket prices and more information, check out the Taste America website.
August 4th, 2014
Everyone loves a great, fresh-off-the-grill burger. That smoky smell wafting from the barbecue just screams summer.
And there’s a lot of room to get creative. From the burger patties to the buns and of course the toppings… it’s easy to make it your own!
Love the classic beef burger? Snazz it up by stuffing the center with some blue cheese then serve it on toasted buns spread with garlic butter, tuck in some thick slices of vine ripe summer tomatoes, sweet Walla Walla onions and some tangy pickles. Don’t forget to use a signature spread! For this burger I love a mixture of A-1 steak sauce and mayo with a touch of horseradish for some kick. My Favorite Blue Cheese Burger Recipe follows.
Who’s ready to take a bite out of My Favorite Blue Cheese Burger?
Photo by Kathy Casey Food Studios®.
And if you’re thinking seafood, then how about barbecued Salmon Burgers on Homemade Lemon Dill Buns. The buns are d’lish and this moist salmon burger is the perfect lighter option for an outdoor dinner party!
Just remember to always pre-heat your grill and get it nice and hot for any burger adventure. –Kathy
My Favorite Blue Cheese-Stuffed Burgers
Makes 6 half-pound burgers
3 lbs. lean ground beef
1 tsp. salt
1/4 tsp. pepper
1 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1 Tbsp. A-1 sauce
1 Tbsp. chopped garlic
4 oz. blue cheese
1/2 cup high quality mayonnaise
1 Tbsp. creamed horseradish
3 Tbsp A-1 Sauce
2 tsp. grainy mustard
thick-sliced, vine-ripened tomatoes
sweet Walla Walla onion slices
fresh arugula or lettuce
slices of your favorite pickles – “I love to get mine at the farmers market”
6 high quality hamburger buns spread with garlic butter
Mix meat, salt, pepper, soy sauce, Worcestershire and garlic until thoroughly combined. Shape beef into 6 equal balls.
Divide cheese into 6 pieces/balls and press into the center of the meat. Press out into 5 inch patties – – being sure that the meat is surrounding the cheese in the middle.
To grill and serve: Heat charcoal or gas grill until very hot. Set patties apart on grill, turning when first side is browned. Cook to desired doneness, about 4 minutes per side depending on your heat.
Meanwhile toast buns. Assemble burgers with spread tomato slices, onion, pickles, arugula or lettuce leaves and dollop with the Horseradish Spread as desired.
Recipe from Kathy Casey Cooks: Favorites.
Barbecued Salmon Burgers on Homemade Lemon Dill Buns
Makes 4 servings
Grilling doesn’t have to be about the obligatory hamburgers. Try something new – like salmon burgers. You can serve them with different condiments, too, such as cucumber Greek yogurt sauce, or tangy vegetable slaw. The bun recipe makes 8 buns, so you can easily double the burger mixture or use the extra buns for your favorite sandwich.
1 1/2 lbs. boneless, skinless salmon fillet, pin bones removed (ask your fishmonger to do this)
1/2 tsp. black pepper
3/4 tsp. kosher salt
1 Tbsp. Dijon mustard
2 Tbsp. minced onion
1 Tbsp. minced fresh dill
1 1/2 tsp. minced fresh garlic
1 Tbsp. fresh lemon juice
2 Tbsp. dried bread crumbs
Lemon Dill Buns (recipe follows) or high-quality store-bought buns
Mayonnaise, aioli or tarter sauce
Any combination of burger goodies that you like, such as tomato, lettuce, onion, or thinly sliced cucumbers for garnishing
To make the burgers, chop the salmon well. Mix it thoroughly with the remaining burger ingredients in a medium bowl. Divide the mixture into 4 portions and shape into 4 1/2- to 5-inch-diameter well-compacted round patties. Refrigerate the patties, covered for at least 30 minutes or up to overnight to firm.
Prepare a very hot fire in a charcoal grill, or preheat a gas grill to high. The patties are somewhat fragile, so handle carefully. Oil the grill, and set the patties apart on the grill. Cook for about 2 minutes per side, or until nicely marked and just done. Split the buns and toast lightly. (You can also cook these on a stove top grill or in a non-stick pan).
Spread the buns with mayonnaise or tartar sauce, add the burgers, and pile high with garnishes of your choice.
Lemon Dill Buns
Makes 8 buns
1/2 cup milk
1 Tbsp. butter
2 Tbsp. sugar
1/3 cup warm water (105° to 115°F)
1 package active dry yeast
1/2 tsp. salt
1 Tbsp. minced fresh dill
1 Tbsp. very finely minced lemon zest
1 Tbsp. minced fresh garlic
2 1/2 cups flour
1 Tbsp. water
In a small saucepan, bring the milk just to a simmer, remove from the heat, and stir in the butter and sugar. Cool, stirring until lukewarm. Add the warm water and yeast, stirring to dissolve the yeast. Let sit for 5 minutes, or until foamy. Pour the mixture into a large bowl.
Whisk in 1 egg along with the salt, dill, lemon zest, and garlic. Then mix in as much of the flour as needed to make a smooth, moist dough.
Turn out onto a floured surface and knead until smooth, about 6 minutes. Put the dough into a greased large bowl, cover with a damp towel or plastic wrap, and let rise in a warm place until doubled, about 1 1/2 hours.
Preheat an oven to 350°F. Punch down the dough and divide into 8 pieces. Form the pieces into balls and let rest for 10 minutes, covered with a towel. Then press out the balls, flattening into 4-inch-diameter rounds. Place on a greased baking sheet, spaced apart, cover lightly with a towel, and let rise until almost doubled.
In a small bowl, whisk the remaining egg with the 1 tablespoon water. Brush the tops of the buns lightly with the egg wash. Bake for about 20 minutes, or until golden brown.
Recipe from Kathy Casey’s Northwest Table.
August 1st, 2014
Corn just screams summer! I love the sound of fresh corn being shucked – that squeaky sound of the husks being pulled down. But it can be a messy job at times – so if the weather is nice this is a great “outdoor” job.
Corn is amazingly versatile. Its d’lish when grilled, roasted, boiled and steamed! When grilling, cook the corn just enough to heat it through so it still is moist when you pull it off. Serve it plain and naked, or with some butter whipped with local honey and a sprinkle of chili salt – yum! I like to leave the stem on – it makes an easy handle when eating.
(Photo from The Fruitguys Alamanac)
But it’s great off the cob, too. Cut the kernels off of grilled corn holding the cob up straight in a bowl – then cut downwards with a sharp or serrated knife. Toss into a salad or your favorite fresh salsa. Grilled corn salsa (corn, tomatoes, sweet onions, jalapenos, cilantro and lime) is perfect for scooping up with some chips or serve over grilled scallops, fish or chicken.
But I think the best summer corn experience I’ve had in the last few years was in South Carolina with chef friends – we had grilled corn smeared with pimento cheese!
And if you make vegetable broth or chicken stock at home, don’t throw those cobs out. Break them up and simmer them in your next batch of broth. Perfect to make a pot of corn chowder with.
So enjoy as much corn as you can while its summer sweet! –Kathy
Grilled Corn on the Cob with Honey Butter
Pull back the husks and pull out the silk, then tie off the husks with a strip of husk. This makes for a decorative and very useful handle.
Makes 8 servings.
8 whole ears fresh corn
1 stick (1/4 lb.) butter
2 Tbsp. local honey, such as my “5130” Honey
2 tsp. Tabasco or hot sauce (more or less if desired)
2 Tbsp. coarse chopped Italian parsley
Dish D’Lish French Seasoning Salt – or sea salt
fresh lime wedges
Peel back corn husks and pull out corn silk. Heat barbecue coals or wood fire.
Meanwhile, in a mixer whip the butter, honey, Tabasco and parsley together until fluffy.
When coals are hot, place corn on grill and cook, turning every few minutes. Cook until corn is lightly charred and cooked through. Spread corn with Honey Butter and sprinkle with seasoning.
Recipe by Kathy Casey Food Studios®.
Summer Roasted Pepper, Corn and Arugula Salad with Goat Cheese Crostini
Makes 6 servings
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
3 ears fresh corn, husked
2 tsp. Dijon mustard
1 clove garlic, minced
3 Tbsp. balsamic vinegar
2 tsp. fresh lemon juice
1/4 cup extra-virgin olive oil
3/4 tsp. kosher salt
Freshly ground black pepper to taste
1/4 cup chopped fresh basil
12 thin slices (1/4-inch) of French bread baguette, lightly toasted
6 oz soft chevre goat cheese
4 to 6 cups tightly packed, washed and torn arugula or baby arugula
Roast peppers over a hot grill or coals or under the broiler, turning often until skin is totally blistered. Peel, seed and thinly slice peppers. Set aside.
Grill corn, turning when each side is marked and lightly roasted. Cut corn from cob, and add to peppers.
In a large bowl, whisk mustard, garlic, vinegar and lemon juice together. Slowly whisk in oil. Season with salt and pepper, and toss in basil, roasted peppers, and corn. Set aside.
Meanwhile, spread toasted French bread slices with goat cheese, and place under a broiler for one minute or pop into a hot, 400-degree oven until cheese is warm.
Add arugula to roasted pepper mixture. Toss well. Divide among individual salad plates and garnish with the warm goat cheese crostini.
Recipe by Kathy Casey Food Studios®.
July 24th, 2014
When fresh, juicy peaches appear at the local markets, you know summer has finally arrived. Eat them raw, blend them in a cocktail, chop them up for salsa; any way to eat a peach is fine by me.
Swirl them into yogurt or chop them up and add them to a bright summer salad – or slice them thin and serve atop crostini spread with herbed goat cheese.
Blushing Pickled Peaches are easy to make and so tasty served alongside grilled pork chops.
But – have you ever had Grilled Peaches? If not, they should go on your need-to-try list! Just cut them in half, remove the pit, drizzle lightly with olive oil and sprinkle with a pinch of sea salt. Then grill on each side until nicely marked and just tender – yum! A great combination of sweet and smokey – perfect to cozy up with a juicy chicken breast or d’lish over vanilla ice cream with a drizzle of salted caramel.
And of course…peaches are perfect to shake in a summer cocktail like in my Peachy Mojito with fresh garden mint! –Kathy
My Blended Peach Whiskey Sour!
For the recipe and more summer sipping ideas, check out www.LiquidKitchen.tv
Blushing Pickled Peaches
Be sure to use a freestone variety of peach for this recipe such as Elberta or Hale. Great with grilled ham steaks and poultry, and especially fantastic with thinly sliced prosciutto, crusty French bread and a glass of Northwest Pinot Gris.
Makes 1 quart
5 – 6 large ripe peaches, peeled, pitted and halved, about 2 – 2 1/4 lbs.
2 1/2-inch piece of fresh ginger cut into 1/4-inch slices (2 oz wt.)
3 cloves of garlic, peeled
1/4 cup red wine vinegar
1/2 cup distilled white vinegar
1/4 cup water
1/2 cup sugar
1 Tbsp kosher salt or uniodized salt
1/2 tsp coriander seeds
1/2 tsp crushed red pepper flakes
Tightly pack the peach halves, alternating with the ginger and garlic, into a clean quart jar.
Meanwhile, in a small, non-reactive saucepan bring the remaining ingredients to a quick boil over high heat. Immediately remove from heat and ladle over the peaches, making sure to cover them and transferring all the spices to the peaches.
Cover tightly and let cool to room temperature. Immediately after cooling, refrigerate peaches. Chill the pickled peaches for 2 – 3 days before using them. They’ll keep 4 weeks in the refrigerator.
Recipe by Kathy Casey Food Studios®.
Makes 1 cocktail
2 sprigs of fresh mint
2 oz silver rum
1 oz lime juice
1 oz Simple Syrup*
1/2 oz peach puree
1 oz soda water
Garnish: lime wedge on cocktail pick
Tear mint sprigs and drop into a pint mixing glass. Measure in rum, lime juice, simple syrup, and peach puree. Fill glass full with ice, then cap and shake vigorously. Uncap then add a dash of soda water to the tin. Pour drink into a tall glass. Garnish with a lime wedge on a pick.
*To make Simple Syrup: bring equal parts water and sugar to a quick boil, immediately remove from heat. Cool and store at room temp for up to 2 weeks.
Recipe by Kathy Casey Liquid Kitchen®.
July 17th, 2014
Looking for lots of great drink recipes using NW spirits? Check out Sip Northwest Magazine – it’s chock full of great libatious articles and recipes by yours truly. Try my Summer Punches – great for this weekend’s 4th of July celebrations!
Photo by Kathy Casey Liquid Kitchen®
Are you a fan of locally made spirits? I sure am! Washington has some of the fastest growing craft distilleries in the country! Come try a whole new selection at PROOF – The Washington Distillers Festival next Saturday July 12 at Seattle’s Fremont Studios.
This second annual festival will include tastings of locally made whiskey, gin, bourbon, vodka and lots more craft spirits. You will be able to discover your new favorite cocktail, shaken, or stirred – by local restaurants and bars.
Find something you like? Tons of bottles will be for sale so you can take home your new favorite local spirit!
And if this sounds good to you, but mixing drinks at home sounds a little daunting, then have no fear – local bartenders will provide tips to mixing drinks and upgrading your home bar!
July 3rd, 2014
I’m a true Northwestern-er and my love for delicious fresh salmon is definitely in my blood. Grilled, poached, baked or raw – any way you serve it is always a treat!
That being said, I have a new favorite salmon preparation: Citrus Marinated Slow-Cooked Salmon. Perfect to serve to a crowd, quick to prepare, and oh-so delicious!
Smear a side of salmon with a flavorful mixture of mustard, honey, lemon zest, fresh herbs and olive oil. Then lay out super thin slices of lemon and oranges – alternating between orange and lemon slices for a truly beautiful presentation. (I also like to slip in a bit of shaved fennel for a tasty twist too!).
The fish is baked at 250 degrees for about 40 minutes, depending on how thick your fillet is. This low-and-slow method makes for a very moist and succulent preparation and great center-piece dish for your next get-together. –Kathy
Photo by Kathy Casey Food Studios®.
Sunkist® Citrus Marinated Slow-Cooked Salmon
This salmon preparation is perfect to serve to a crowd. Slices of citrus baked over the top, and the low-and-slow cooking method keep it moist.
Makes about 6 servings
1 small side of salmon with skin, (about 2 – 2 1/2 pounds)
1 Sunkist® navel orange
1 Sunkist lemon
3 Tbsp. extra-virgin olive oil
1 Tbsp. Dijon mustard
1 Tbsp. local honey
zest of 1 Sunkist Lemon*
2 Tbsp. chopped minced fresh dill
2 Tbsp. chopped fresh parsley
2 Tbsp. thinly sliced fresh chives
1 1/2 tsp. kosher salt
1/2 tsp. fresh-ground black pepper
Preheat oven to 250 degrees F°.
Bring fish out of refrigerator 20 minutes before cooking. Cut 2 pieces of heavy-duty wide foil to fit a baking sheet pan. Stack the pieces shiny side down. Spray generously with cooking spray.
Pat fish dry with paper towels. Place the salmon skin side down in the middle of the foil. If the salmon is to long for your baking sheet or if the tail end is thin, tuck the tail under.
Slice the orange and lemon each into 8 thin slices. Set aside.
In a small bowl, mix together marinade ingredients. Spoon the marinade over the salmon, coating well.
Lay the sliced citrus over the top of the salmon arranging in a “scale-like” pattern. Cook salmon for approximately 40 – 45 minutes, depending upon desired doneness and the thickness of your salmon.
* To make lemon zest: Zest is the outer peel of the fruit with no white pith attached. You can make fine zest with a zesting tool, microplainer or fine grater.
Recipe by Kathy Casey Food Studios for Sunkist®.
June 26th, 2014
Summer is definitely here. This weekend just so happens to be the Summer Solstice – the longest day of the year! What do you do with all that extra daylight? Fire up the grill, of course!
Above anything else, make sure that you’re cooking at the right temperature. Not everything should get cooked full blast! Things like chicken may take longer so a lower flame is needed. Steak, on the other hand, can be cooked hot and FAST! That’s how you get that delish crisp sear on the meat and still keep it juicy pink inside.
Cooking with charcoal? Throw in a few sprigs of rosemary or thyme on the hot coals to give an herby smoke to your grillables.
Having friends over? How about an Assemble-Your-Own-Kebabs station, great as a fun DIY dinner get together theme. Lay out dishes of cherry tomatoes, petite mushrooms, chunks of garden fresh zucchini, bell peppers, sweet onion chunks, chicken breast pieces, shrimp, and slices of steak to thread on your skewers. Put out an array of seasonings and rubs for flavoring up your kebabs.
Out of skewers but have a drawer full of wooden disposable chopsticks? Try those for a quick substitution. Just remember to soak any kind of wooden skewers in hot water for at least an hour before you cook with them. This will keep them from burning.
Almost anything can be skewered to go on the grill and flavor combinations are endless. Try my easy recipe for Sassy Chili Rub - it’s just the thing to spice up your summer grilling. –Kathy
For other seasoning ideas, try my French Seasoning Salt,
Cha Cha Chipotle Lime Seasoning, and Fragrant Star Anise Rub!
Sassy Chili Rub
Makes about 3/4 cup
3 Tbsp medium chili powder
1 Tbsp granulated garlic
1 tsp black pepper
1 Tbsp ground cumin
1 Tbsp dried whole leaf oregano
2 Tbsp sugar
1/4 tsp ground cinnamon
3 Tbsp kosher salt
Mix all ingredients together well and store in an airtight container.
Recipe © by Kathy Casey Food Studios
June 19th, 2014
Nothing says summer like a refreshing glass of lemonade. These days, we’re seeing lots of creative takes of this American staple.
Start with the basics and switch it up a bit: fresh squeezed lemon juice, sugar, and water. Add some sparkle to your lemonade and lightening it up by adding a big splash of sparkling berry water (I love the strawberry and raspberry lemon sparkling waters at Whole Foods). Or instead of making it with traditional sugar, sweeten it with organic agave or local honey.
Fresh Squeezed Lemonade!
Photo by Kathy Casey Food Studios®
Get creative with the classic Arnold Palmer made with equal parts iced tea and lemonade by switching out classic black tea with green tea or chai.
One of my favorite lemonade flavor profiles is lavender-mint. The lavender is beautifully complemented by sweet mint. (Perfect for using up from your garden!) Or try adding just a dash of rose water or orange blossom water – it adds a lovely floral essence!
Summer fruits are plentiful this time of year: Muddle in mouth-watering watermelon, juicy peaches, sweet cherries, or tart raspberries. Or get herbalicious with your lemonade and add in sprigs of fresh picked rosemary such as in my Rosemary Lemonade Cooler.
Cool off with a refreshing glass; cheers! –Kathy
Rosemary Lemonade Cooler
Zesty lemon syrup and fresh rosemary make for a refreshing drink, perfect for outdoor entertaining. It’s also make a great summer cocktail by adding 1 – 1 /2 ounces of vodka per serving.
Makes 8 to 10 servings
Prep time: 30 minutes
3 Tbsp lemon zest
4 -6 large sprigs of fresh rosemary
2 cups sugar
2 cups water
1 1/2 cups freshly squeezed lemon juice
3 cups water or sparkling water
Garnish: lemon wheel or wedges and small fresh rosemary sprigs
Combine the zest, rosemary, sugar, and the 2 cups of water in a saucepan. Bring to a quick boil over high heat. Boil for 1 minute then remove from heat. Let sit for 30 minutes to allow the mint to steep and the syrup to cool.
Remove and discard rosemary from syrup. In a large pitcher, combine the cooled syrup, lemon juice, and the 3 cups of water (or sparkling water if serving right away). Serve over ice in a tall glass garnished with lemon wheels and rosemary.
Recipe developed by Kathy Casey Food Studios®
June 12th, 2014