sides

Captivating Cauliflower Creations

Often tossed up with the obligatory broccoli and carrot medley, cauliflower is coming into its own!

It can be boiled, steamed, roasted, pickled or eaten raw! Although tasty topped with a cheese sauce, there are lots of healthy and amazingly d’lish ways to cook up a head of cauliflower.

Oven-roasting gives cauliflower a nice sweetness and a little bit of a nutty flavor. Perfect when paired with cherry tomatoes and salty Kalamata olives.

A great new trend that I’m seeing are “Cauliflower Steaks” – yep, you heard right! Cut a couple inch-thick slices across the middle of the head and grill until tender. You can cut up the rest of the florets, cook in milk with spices like red curry, ginger and garlic, then process in a blender to make a tasty puree to serve with your “cauliflower steaks!” Try my recipe for Grilled Cauliflower Steaks with Red Curry Puree, its healthy and delicious … and very low calorie!

I know the cheddar and cauliflower combo is hard to beat… so for those that like to splurge I also whipped up a recipe for a Cauliflower Cheddar Custard – I cook the cauliflower in milk, then mix with egg and cheese and bake in small custard dishes. Serve this rich and delicious savory custard next to a delicious steak or a lovely crisp green salad.

And look for tiny baby heads of cauliflower at your farmers market this summer – very tasty to roast or grill whole.

And one of my most favorite phrases is the cauliflower inspired “my little chou chou” (“my little cauliflower”) – a French term of endearment. –Kathy


Grilled Cauliflower Steaks with Red Curry Puree
Photo by Kathy Casey Food Studios®.


Grilled Cauliflower Steaks with Red Curry Puree
Makes 3 entrée servings or 6 as a side dish

1 large head cauliflower
1 Tbsp. olive oil for grill
kosher salt and pepper to taste
——————————————
1/2 tsp olive oil
2 tsp minced fresh garlic
1 tsp minced fresh ginger
1/2 tsp Thai red curry paste
1 cup non-fat milk
1/2 tsp kosher salt
1 Tbsp. fresh lime juice
kosher salt and pepper for cauliflower

Garnish: fresh chopped mint and cilantro, lime wedges and sliced cucumber if desired

Heat oven to 375 degrees.

Cut 3 large 1-inch steaks out of the center of the cauliflower. Cut each one in half. Set aside.
Cut remaining cauliflower into florets to produce about 3 cups.

In a medium saucepan, heat the 1/2 tsp olive oil over medium heat. Add the garlic and ginger and sauté until just tender but not browned. Stir in the curry paste and then add the milk, salt, lime juice, and the 3 cups of florets. Increase heat to medium high, cover tightly and simmer cauliflower until cooked tender – about 10–12 minutes.

Remove from heat and carefully transfer the cauliflower and liquid to a blender or food processor. Cover the lid with a towel and process until smooth. Taste for seasoning and keep warm.

Meanwhile heat a grill pan over medium-high heat. Brush cauliflower steaks lightly with olive oil.
Place cauliflower steaks in pre-heated pan, season with salt and pepper and cook on each side until nicely grill marked (about 5 min on each side) and then move pan to the oven and continue cooking steaks until just tender (about 7-10 minutes). Or you can cook the cauliflower on an outdoor grill all the way, with the lid down to assist with cooking.

To serve, spoon some of the cauliflower puree on plates. Top with grilled cauliflower, and garnish with chopped herbs, lime wedges for squeezing and cucumber if desired.

Recipe by Kathy Casey Food Studios®.

Cauliflower Cheddar Custard
This makes an excellent light supper served with a salad, or an accompaniment to a big juicy grilled steak.

Makes 4 servings

1 cup milk
1 1/2 cups finely chopped cauliflower
1 Tbsp. minced garlic
1 tsp salt
tiny pinch cayenne pepper
2 tsp cornstarch
1 Tbsp. sherry wine
4 eggs
1 cup (5 ounces) shredded cheddar cheese

In a small saucepan, combine the milk, cauliflower, garlic, salt and cayenne. Heat over medium heat until simmering, then cook for about 5 minutes or until cauliflower is very tender. (Do not let it boil.)

In a small cup or bowl, mix the cornstarch and sherry until smooth. Whisk this slurry into the hot mixture and let cook for about 1 minute or until thickened. Remove from heat.

In a large bowl, whisk together the eggs until well combined, and then stir in 1/3 of the hot cauliflower mixture. Then add the remaining hot cauliflower mixture and stir well to combine. Fold in the cheese.

Meanwhile, preheat oven to 350 degrees F.

Divide mixture between 4 well-buttered 6-ounce custard cups. (Use a ladle to do this and be sure to stir up mixture well when portioning.) Set custard cups on a rimmed baking pan and bake for about 20 minutes or until the tops are golden and a wooden toothpick inserted in the centers comes out just barely clean. The centers should still be just slightly wiggly as the custards will continue cooking for a bit after they come out of the oven.

Serve in the baking cups, or let cool for a couple of minutes, then run a knife around the edges and turn out into plates to serve.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on March 20th, 2014  |  Comments Off on Captivating Cauliflower Creations |  Posted in KOMO Radio, other, Recent Posts, sides

The Northwest eCookbooks

Great friend, award winning writer, and long time Pacific Northwest native Cynthia Nims has written a wonderful series of e-cookbooks covering The Northwest! Whether you’re looking to cook up up Crabs and Wild Mushrooms or looking for a new combo of Soups, Salads, & Sandwiches, Cynthia has you covered and more! The ebooks are priced at $3.50 each (what a steal!) and are available to download through the Kindle and most mobile/tablet devices with the free Kindle app.

Posted by Kathy Casey on March 12th, 2014  |  Comments Off on The Northwest eCookbooks |  Posted in appetizers, Books to Cook, breakfast, Foodie News, Lifestyle, meats, Recipes, seafood, sides

Brussels Sprouts

Brussels sprouts – these maligned little cabbages of yesteryear… well, not anymore!  These bite size morsels are popping up all over the place from bar menus to bacon and bourbon lathered side dishes. They are definitely on the total hip list these days and are chock full of vitamins K and C, as well as iron, fiber and vitamin A.


(Photo from www.Nutritioulicious.com)

There are lots of great ways to prepare Brussels sprouts from quick sautéed to oven roasted, even shaved and raw in a slaw or salad.

You can also separate the “leaves” and give those a quick toss in a hot pan for a d’lish top to mac and cheese or grilled pork. To do this, cut the core of the Brussels sprout out with a small paring knife. Then “peel” all the leaves off – super easy to do!

My associate chef Cameon loves these little leaves tossed in a sauté pan with some brown butter! Cook them until they are bright green but not too wilted. Finish it off with a squeeze of lemon. YUM!

For a healthy preparation, cut the sprouts in half and toss with a little salt, pepper, and olive oil – and roast them in a 400 degree oven until tender. Perfect with any hearty dinner.

Or just head to your local gastropub, favorite restaurant or bar.. they’re sure to be on the menu in some fashion!  –Kathy

Brussels Sprouts with Toasted Walnut Butter
Makes about 12 servings

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

Preheat an oven to 350°F.

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

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

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

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

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on February 6th, 2014  |  Comments Off on Brussels Sprouts |  Posted in KOMO Radio, Recent Posts, Recipes, sides

Sweet Potatoes

Don’t you just love sweet potatoes? I know I love’em! They are one of those magical foods that are delicious, versatile, inexpensive, AND pretty darn good for you. They come in a variety of colors like blue, purple, orange, yellow and white, and the flesh is full of beta-carotene (great for your eyes) and vitamins A and C.

Fun fact: Did you know that potatoes, sweet potatoes and yams are all unrelated? Potatoes are related to tomatoes and peppers (members of the nightshade family), sweet potatoes are in the morning glory family and yams are related to lilies – who knew!

One of my favorite ways to cook sweet potatoes is to cut them in thick slices and toss with chunks of apple, a little olive oil, and salt then roast on a shallow pan in a 375 degree oven till roasty good.

Or just roast them like you would a regular baker then split and top with brown sugar, a little butter. They are also delicious naked with just a little sprinkle of salt and pepper!

Last holiday season I had a brainstorm to try a scalloped-like sweet potato dish. I thought I’d put a little maple syrup in it and a touch of sage and top it with a few bread crumbs. Well, my experiment was a hit! So I’ve retested my concoction and included my recipe for Maple Scalloped Sweet Potatoes with Sage. I love it served with ham or roasted tenderloin. It serves 10 – 12 so is great for a large party. –Kathy

Maple Scalloped Sweet Potatoes with Sage
Serves about 10-12

8 cups peeled and thinly sliced (1/4 inch) sweet potatoes (about 2 1/2 – 3 pounds)

Maple Cream
3 cups cream
1/2 cup real maple syrup
1/4 teaspoon ground nutmeg
2 teaspoons minced fresh thyme
1 1/2 teaspoons finely chopped fresh sage leaves
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper

Topping
1/2 cup dry breadcrumbs
3 tablespoons high-quality grated parmesan cheese
2 teaspoons minced fresh thyme
1 tablespoon minced fresh parsley
2 teaspoons finely chopped fresh sage leaves

fresh sage leaves for garnish

Preheat oven to 350 degrees.

Spray a 3-quart casserole with pan spray or lightly butter it. Then arrange sliced sweet potatoes in an even layer. In a large bowl whisk together the maple cream ingredients until well combined. Pour the maple cream over sweet potatoes and push them down a bit to be sure they are coated in liquid.

In a small bowl combine topping ingredients and set aside.

Bake casserole for 35 minutes and then sprinkle with topping and bake another 25 – 35 minutes or until topping is browned, potatoes are tender and liquid is thickened.

Garnish with a sprinkle of fresh sage leaves.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on January 16th, 2014  |  Comments Off on Sweet Potatoes |  Posted in KOMO Radio, Recipes, sides

A Little Spice is Always Nice!

Cinnamon, nutmeg, allspice, cloves…  It’s time to spice it up! We love these spices in tasty cookies, cakes, and muffins. And there are even more dishes out there ready for that hit of warm spice pizazz!

One of my favorite and somewhat un-sung spices is the cardamom seed. This flavorfully potent spice is native to India, but its flavor and use has spread throughout the world, from Scandinavian to Middle Eastern cuisine.

Cardamom adds a sassy flavor to my Spiced Squash Bisque. The aromatic spices combine well with the flavor of sweet winter squash making this soup a great cold weather dish.

Other favorite spices that I love are allspice and cloves, so great in spiced shortbread cookies, stews – and I especially love them infused in my recipe for Spiced Red Vermouth … perfect in a Manhattan!!


My Spiced Vermouth!
For the recipe and more inspired sipping, check out Kathy Casey’s Liquid Kitchen™.

Rubs are another great way to incorporate new and unique spices into your meal. There are so many great pre-made options available like my Fragrant Star Anise Rub. It’s an excellent way to add an exotic flair to a roasted pork or chicken.

If you like to experiment with creating your own rubs, check out the bulk spice section at your neighborhood grocer, or head on over to Pike Place Market’s World Spice shop to pick out what you want. World Spice has tons of loose spices, and you can buy just what you need, whether it’s a pinch or a squiggle. You can also find spices online from BulkFoods.com to Amazon.

One last hint: a coffee grinder is excellent for grinding your own spices. Just be sure that you keep one for solely that purpose… the star anise “scented” coffee at my house was not a big hit!

So remember, a little bit of spice can go a long ways in bringing out your dish’s flavor!  -Kathy

Spiced Squash Bisque
Organic or homegrown squash is preferable to use for this recipe because it creates a much more pronounced and sweet flavor. I like to use hubbard, Danish, or butternut squash, or a combination. Make the Crispy Seeds while the soup is cooking.

Makes 6 starter servings

3 tablespoons olive oil
1 cup diced onion
4 1/2 cups (about 1 1/2 pounds) peeled, seeded, and cubed winter squash (any type of sweet squash or pumpkin combination may be used; reserve 1/4 cup of seeds for Crispy Seeds)
2 cloves garlic, minced
1 teaspoon coriander seeds, finely crushed
1 teaspoon cardamom seeds, finely crushed
1 1/2 teaspoons ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne
1 bay leaf
1 1/2 teaspoons salt (more or less depending upon whether you are using a homemade stock)
3 cups chicken broth
3/4 cup sour cream
Salt to taste

Crispy Seeds
1/4 cup seeds from squash
1 1/2 teaspoons olive oil
1/4 teaspoon ground cumin
1 teaspoon sugar
1/8 teaspoon salt

In a large heavy saucepan, heat the olive oil over medium-high heat. Add onion and sauté for 2 to 3 minutes. Add squash, garlic, spices, bay leaf, and salt. Sauté for 2 to 3 minutes. Add chicken stock and bring to a boil. Turn down the heat, partially cover the pan, and simmer for approximately 15 to 20 minutes, or until the squash is very tender.

Meanwhile, make the Crispy Seeds: preheat oven to 375 degrees F. Rinse seeds under cold water to remove any squash flesh or strings. Drain well and measure. Place in a bowl and toss with the olive oil. In a small bowl, combine cumin, sugar, and salt and sprinkle over the seeds. Toss well and spread seeds on a nonstick baking sheet. Roast for 8 to 10 minutes, or until crispy and toasted.

Remove bisque from heat. Remove and discard bay leaf. In a blender or food processor, carefully purée the hot soup in small batches with the sour cream. (Be careful not to make your batches too large, since the soup is very hot.) Taste for seasoning and add salt as needed, especially if using homemade broth. Pour the puréed soup back into the pan and keep warm.

Divide the soup among warmed soup bowls. Sprinkle each serving with about 2 teaspoons Crispy Seeds.

For a vegetarian version: substitute vegetable stock for the chicken stock.

Chef’s Tips:
For a fun and impressive presentation, thin out a small portion of sour cream with milk or cream until it is a “squeezable” consistency and put in a squirt bottle. Swirl the top of each serving with the sour cream.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on January 14th, 2014  |  Comments Off on A Little Spice is Always Nice! |  Posted in KOMO Radio, Recent Posts, Recipes, sides, Small Screen Network, soups, videos

Easy Holiday Entertaining with Sunkist

When the skies turn grey and the days are shorter, it’s easy to add a bit more sunshine to your winter with zesty Sunkist citrus. Tangy ruby grapefruits, zesty lemons, oranges from juicy navel and sweet cranberry-esque Cara Cara to deep pinkish-red Moro … these cheerful seasonal fruits add bright color and flavor to all things culinary, from batch-ahead cocktails to easy entertaining appetizers.

sunkist_logo_lrgTis the Season

My Tis the Season cocktail is perfect for those big holiday parties when you don’t want to be behind the bar the whole time. The pre-mix is a refreshing combo of fresh squeezed grapefruit and lemon juice, balanced with homemade simple syrup, white cranberry and vodka. Place it in a pretty bottle then just shake to order with a sprig of fresh rosemary and garnish with a beautiful cranberry for a seasonal sip that is sure to please.

For an easy and elegant entertaining appetizer try my Citrus Bruschetta with Goat Cheese. Traditional tomato and basil bruschetta topping gets zesty with the addition of tart-sweet Cara Cara oranges, brilliant green Castelvetrano olives, and tangy goat cheese on crunchy crostini – d’lish!

Looking for a savory nibble to pair with cocktails? Lemon Rosemary Pistachio Cocktail Cookies are the perfect size for teaming up with a holiday sip. Chock-full of lemon zest, fragrant rosemary, delicious feta cheese, and chopped pistachios, these bite-sized delights are finished with a light sprinkle of sea salt before they go in the oven. The dough can be made up to a week in advance and frozen until you’re ready to slice them up – perfect for unexpected visitors!

Round out your menu with a sweet ending; Lemon Poppy Seed Panna Cotta with Blood Oranges is a breeze to prepare ahead, leaving you more time to enjoy your guests’ company – it can be made up to 5 days in advance! This light custard stars finely chopped lemon zest and poppy seeds sprinkled throughout, and gets a beautiful garnish of segmented blood oranges. Serve them up in mini martini glasses for a fun little something sweet or mini “apps style” dessert.

So make your holiday season extra merry and bright with sunny winter citrus, and visit Sunkist.com for more fun citrus ideas. -Kathy

Tis the Season
Who wants to be tied to the bar during their party? Making a pre-mix for your signature holiday cocktail gives you more time to mingle with your guests and enjoy the festivities! Try shaking in fresh rosemary to add an herbal note.

Makes 1 drink

1/2 cup (4 ounces) Cocktail Pre-Mix (recipe follows)
Garnish: small sprig of rosemary and fresh or frozen cranberry

Measure the pre-mix into a cocktail shaker and fill with ice. Cap and shake vigorously. Strain into a large martini glass. Garnish with rosemary and float cranberry in drink.

Cocktail Pre-Mix
Mixture can be made up to 4 days in advance and kept refrigerated.

Makes 4 cups – enough for about 8 drinks

1/2 cup sugar
1/2 cup water
————————-
1 1/2 cups vodka
1 cup white cranberry juice
3/4 cup fresh squeezed Sunkist Grapefruit juice
1/4 cup fresh squeezed Sunkist Lemon juice

Combine sugar and water in a small sauce pan over medium-high heat. Bring to a quick simmer and remove from heat. (Do not reduce.) Cool to room temperature.

Combine cooled sugar mixture and remaining ingredients in a pretty glass bottle. Refrigerate until ready to use.

*Non-Alcoholic Version: instead of the vodka increase the cranberry juice to 1 1/2 cups and the grapefruit juice to 1 3/4 cups.

Recipe by Kathy Casey Liquid Kitchen – www.liquidkitchen.com

Citrus Bruschetta with Goat Cheese
Switch up traditional tomato bruschetta with the addition of sunny citrus and brilliant Castelvetrano Olives . Sunkist Cara Cara Orange’s distinctive pinkish-red hue and sweet and tangy cranberry-like zing pair perfectly with the creamy goat cheese in this easy entertaining appetizer.

Makes 20 pieces

1 artisanal baguette
Extra-virgin olive oil for drizzling
Kosher salt, as needed
————————————————–
2 Sunkist Cara Cara Oranges (or substitute Sunkist Navel Oranges)
2 tablespoons olive oil
3/4 cup chopped vine-ripe tomatoes
1/4 cup chopped fresh basil
2 tablespoons minced red onion
1 1/2 teaspoons finely minced garlic
1/3 cup chopped pitted Castelvetrano Olives* (or substitute calamata)
Pinch of red pepper flakes and sea salt
—————————————————–
4 oz chèvre-style fresh goat cheese

Preheat oven to 400 degrees F.

Cut baguette into 1/4-inch slices — you want about 20 nice-sized pieces. Lay out on a baking sheet. Lightly brush or drizzle bread with olive oil then sprinkle lightly with kosher salt. Bake for about 5-7 minutes, or until toasty. Let crostini cool.

To make the Bruschetta mix: Cut the top and bottom off of the oranges then with a small paring knife cut the peel and white pith off of the sides of the oranges. Cut each orange in half lengthwise and then dice 1/4 to 1/3-inch. In a medium bowl, toss the diced orange, olive oil, tomatoes, basil, onion, garlic, olives, and season with a pinch of pepper flakes and sea salt. Set aside.

To assemble the crostini: Smear each piece of crostini with a heaping teaspoon of goat cheese. Place on a platter and immediately divide the orange mixture between the crostini (drain off any excess juice). Top crostini right before serving so they don’t get soft.

*Available at most grocer’s olive bars.

Recipe by Kathy Casey Food Studios – www.kathycasey.com

Lemon Rosemary Pistachio Cocktail Cookies
Studded with colorful pistachios and zesty lemon these savory bites are a great nibble with a cocktail. You can make the dough in advance and keep it in the freezer for impromptu guests.

Makes 24 to 30

1 cup (4 ounces) raw shelled pistachios (or purchase shelled, toasted and salted pistachios)
6 tablespoons salted butter, at room temperature
3/4 cup (3 3/4 ounces) crumbled feta cheese
2 tablespoons sugar
1 tablespoon fine Sunkist Lemon zest*
2 teaspoons fresh rosemary, finely chopped
1 cup all-purpose flour
1/4 cup fine corn meal
1 1/2 tablespoons fresh squeezed Sunkist Lemon juice
Kosher or coarse sea salt for sprinkling

Preheat an oven to 325 degrees F.

Spread the nuts (if not already toasted) on a rimmed baking sheet and roast until lightly toasted, about 5 minutes. Let cool, then coarsely chop. Set aside.

In a mixing bowl, cream together the butter, cheese, sugar, lemon zest, rosemary and nuts with an electric mixer until light and fluffy. In a separate bowl, mix the flour and corn meal. Add the flour mixture to the creamed mixture and mix well, stopping and scraping down the sides of the bowl as necessary. Add the lemon juice and mix until incorporated.

Divide the dough in half and shape into logs, 9 -10 inches long and 1- 1 1/4 inches in diameter. Wrap tightly in plastic wrap, twisting the ends, to help firm the dough. Chill in the refrigerator for 2 hours or in the freezer for about 30 minutes to further firm the dough. (The dough can be kept frozen for up to 1 month; remove from the freezer to temper overnight in the refrigerator before slicing.)

Preheat an oven to 325 degrees F at least 20 minutes before baking. Line baking sheets with parchment paper or spray them with cooking spray.

Cut the dough into 1/4-inch-thick rounds and place about 1 inch apart on the baking sheets. Sprinkle lightly with salt. Bake for about 12 to 14 minutes, until cookies are lightly golden on the bottom and still pale on top. Let cool.

* 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 – www.kathycasey.com

Lemon Poppy Seed Panna Cotta with Blood Oranges
This lush custard can be made up to 5 days in advance and kept covered in the refrigerator. Top with beautiful blood orange segments right before serving. For a fun mini dessert try serving in small martini glasses.

Makes 6 servings or 12 mini desserts

2 teaspoons gelatin
2 tablespoons water
1 1/2 cups heavy cream
3/4 cup sugar
1 1/2 cups sour cream
3 tablespoons freshly squeezed Sunkist Lemon juice
1 teaspoon vanilla extract
2 teaspoons fine Sunkist Lemon zest*
2 teaspoons poppy seeds
———————————–
2 blood oranges, segmented**

To make the custards: Sprinkle the gelatin over the water in a small, microwave-safe bowl. Soak until the gelatin is soft. Place bowl in microwave on high power for about 3 seconds, or until the gelatin is melted but not foaming up.

Meanwhile, in a large bowl, whisk the remaining ingredients together and place over a pan of simmering water. Whisk the mixture until it is smooth and warm. Add the liquefied gelatin, and whisk in to incorporate.

Divide the mixture evenly into 6 small, glass custard dishes, pretty glasses, or 12 small mini martini glasses. Place the custards on rimmed baking sheets and cover with plastic wrap. Be sure the wrap does not touch the tops of the custards. Refrigerate overnight, or a minimum of 12 hours, before serving.

To serve: Top each custard right before serving with blood orange segments.

* 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.

** To segment oranges: Cut the peel and all the white pith from the oranges, exposing the flesh. With a small paring knife, cut out the orange segments over a bowl, saving any juice.

Recipe by Kathy Casey Food Studios – www.kathycasey.com

Posted by Kathy Casey on December 16th, 2013  |  Comments Off on Easy Holiday Entertaining with Sunkist |  Posted in appetizers, Cocktails, dessert, Foodie News, Fruit, Lifestyle, Recipes, sides

D’lish Holiday Entertaining on New Day Northwest

On New Day Northwest, I shared my holiday entertaining tips and recipes with the always faboo host Margaret Larson. This holiday season make your menu and party planning easier, by doing as much as you can ahead of time! Keep your festive cheer intact with these d’lish appetizers and cocktail recipes.

My DIY Spiced Red Vermouth is an easy infusion to make and the longer you let it set, the more the flavors marry. It’s versatile and works well in a Manhattan or Negroni cocktail. In my Ruby Spiced Martini, the infused vermouth plays well with the gin, pomegranate liqueur, and bitters.

And what’s a party without deviled eggs? My Sriracha Deviled Eggs incorporates the spicy kick and color of Sriracha for the filling, while the cucumber and shrimp toppers balance it out with a fresh note (for a vegetarian version, leave out the shrimp). These eggs will be first to fly off the table!

Dips are always a great party staple and my White Bean Dip with Green Olive and Lemon Tapenade will be an instant hit. This dip highlights Mediterranean flavors and is on the healthier side. I love serving this with artisan crackers and flat breads.

Don’t forget to stock up fun foodie finds at my Holiday Extravaganza & Open House, on Saturday, December 14th from 11:00am – 7:00pm! There’ll be plenty of samples to try and goodies to buy for all your fave food lovers and cocktail enthusiasts, including my “Jingle Bell” Cheese Balls, Dish D’Lish® Cocktailor, Liquid Kitchen Golden Era Bitters, and more. We’ll also be selling my ever popular “Over 21″ Real Fruit Cakes made with Maker’s Mark – the perfect stocking stuffer!

And for the techie, my Sips & Apps has been chosen as one of Chronicle Book’s best nine holiday ebooks for their special “Tis the Season Sale.” For the entire month of December, ebook versions of Sips & Apps (available on Kindle, iBookstore, NOOK, Google play, and Kobo) are marked 75% off – $2.99. Now that’s a bargain!

Sips & Apps cover

For more great cocktail and appetizer recipes, make sure to check out my recipes featured in the Seattle Times, including my Sticky Pomegranate Chicken Wings, Festive Sparkling Rum Punch, and more. Happy Holidays! -Kathy

Ruby Spiced Martini
Photo by Kathy Casey Liquid Kitchen.

Ruby Spiced Martini
A sassy holiday gin-play on the Manhattan crafted with Martin Miller’s Gin, pomegranate liqueur, an easy to make spiced sweet vermouth, and a dash of bitters. For some fun bling, dust the cocktail with Liquid Kitchen Edible Gold. For more great cocktail recipes visit www.liquidkitchen.com

Makes 1 cocktail.

2 ounces (1/4 cup) Martin Miller’s Gin
1/2 ounce PAMA pomegranate liqueur
1/2 ounce (2 Tbsp.) Spiced Vermouth (recipe follows)
1 dash Liquid Kitchen or your favorite bitters
Garnish: orange disc squeeze, an Amarena cherry on a clear pick, Liquid Kitchen Edible Gold

Measure the gin, liqueur and Spiced Vermouth into a mixing glass. Fill three-quarters full with ice and add bitters. Stir with a bar spoon until well chilled. Serve strained up in a chilled martini glass. Squeeze an
orange disc over the drink and discard. Garnish with an Amarena cherry on a pick and Liquid Kitchen gold flakes.

Spiced Vermouth
The longer you let this sit, the more the flavors marry. This is also delicious in a Martin Miller’s Gin Negroni or Martinez cocktail. For a video on how to make this, visit www.LiquidKitchen.tv.

Makes 16 ounces.

2 cups sweet, red vermouth
1/4 cup spiced rum
6 strips orange peel
8 pieces clove
4 pieces allspice
2 slices fresh ginger
1/3 cup fresh OR frozen cranberries

Combine all ingredients in a pretty bottle. Let infuse at least 24 hours. Keep refrigerated until ready to use. Store refrigerated for up to one month.

Recipe by Kathy Casey Liquid Kitchen®

Sriracha Deviled Eggs
Photo by Kathy Casey Food Studios.

Sriracha Deviled Eggs Crunchy Cucumber and Shrimp
Sriracha adds a spicy kick and a beautiful color to these festive eggs. The shrimp and cucumber topping adds a fresh note and fun texture. Be sure to use eggs that are at least 10 days old or the shells will not peel off easily. For more D’Lish Deviled Egg recipes visit www.dlishdeviledeggs.com or check out Kathy’s new D’Lish Deviled Eggs Cookbook.

Makes 24

1 dozen hard-cooked eggs (procedure follows)

Filling
1/4 cup mayonnaise
3 tablespoons Sriracha hot sauce
2 tablespoons thinly sliced green onion
2 tablespoons finely minced celery
1/4 teaspoon Kosher salt

Topping
2 teaspoons vinegar
1 teaspoon sugar
1/3 cup chopped cooked shrimp, well drained
2 tablespoons finely minced English cucumber
1 tablespoon finely minced red pepper (optional)
1 tablespoon chopped fresh cilantro or parsley

Garnish: extra Sriracha sauce and cilantro leaves (if desired)

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 and Sriracha, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the green onion and celery.

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

To make the topping, in a small bowl, stir the vinegar and sugar together until dissolved. Add the shrimp, cucumber, pepper and cilantro, and toss until well coated. Top each egg half with about 1 heaping teaspoon of the mixture. For extra flavor and spice top each egg with a dot of Sriracha and garnish with a tiny cilantro leaf if desired. Serve immediately.

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 by Kathy Casey Food Studios®

White Bean Dip Layered with Green Olive and Lemon Tapenade
I love to make the tapenade with those brilliant green Castelvetrano olives available at olive bars. Serve with tasty artisan crackers from Essential Baking Company.

Makes 3 cups, or about 8 to 10 servings

Dip
1 (15-ounce) cans white beans, drained well
2 tablespoons grated Parmesan cheese (optional)
3 cloves fresh garlic, peeled
pinch of red pepper flakes
1 tablespoon fresh lemon juice
1 teaspoon very finely minced lemon zest
1 teaspoon very finely minced fresh rosemary
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil

Tapenade
1 1/2 cups pitted manzanilla or other green olives, drained
1 tablespoon minced fresh garlic
1 tablespoon lemon juice
1 tablespoon very finely minced lemon zest
2 tablespoons extra-virgin olive oil or oil from sundried tomatoes
1/4 cup coarsely chopped Italian parsley
1/4 cup finely chopped sundried tomatoes in oil, drained

Garnish: extra-virgin olive oil and fresh rosemary sprig

To make the dip: In a food processor, combine the drained beans, cheese, if using, and garlic, and process for about 1 minute. Scrape down the sides of the bowl and add the pepper flakes, lemon juice and zest, rosemary and salt. With the motor running, add the oil through the feed tube in a slow stream. Process until smooth. Taste for salt and adjust if desired. Store the dip, covered and refrigerated, for up to 3 days.

To make the tapenade: In a food processor, combine the olives, garlic, lemon juice and zest, and oil, and pulse till the ingredients are thoroughly chopped, but still have some coarseness to them. Add the parsley and sundried tomatoes and pulse until just integrated. The tapenade can be stored, covered and refrigerated, for up to 1 week.

To serve: Put the dip in a pretty bowl, smooth out the surface, then layer the tapenade on top. Drizzle with a tiny bit of olive oil, and garnish with the rosemary.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on December 5th, 2013  |  Comments (1) |  Posted in appetizers, Cocktails, events, Foodie News, Lifestyle, Recent Posts, Recipes, sides

Cheesy,Goodness: Mac and Cheese

When I think of comfort foods, one of the first things that come to mind is mac & cheese. Gooey, warm, and of course, cheesy – this d’lish dish is always a winner!

One of my favorite recipes is a 4 Cheese Penne Bake – penne pasta, garlic and parmesan white sauce – tossed with loads of shredded cheese: cheddar, mozzarella, jack and parmesan. Cover the whole thing with some fresh, herby bread crumbs for a nice crunch.

4 Cheese Penne Bake
Gooey, melted cheese bake – yum!
Photo from Dishing with Kathy Casey.

Mac & Cheese is perfect to customize, you can add your favorite ingredients like bacon for a cheddar bacon mac. Or try adding in things like chopped roasted red peppers, green onions, artichokes, smoked chicken, sautéed mushrooms, sausage, green chilies….. the list is endless!

Or how about changing up the sauce by mixing in some salsa or chipotle for a kick of heat? Nothing is off limits!

So get creative and bake up some cheesy goodness! -Kathy

4 Cheese Penne Bake With Herb Bread Crumbs
Generously serves 6 – 8.

Herb Bread Crumbs (recipe follows)
4 Tbsp butter or margarine
1 Tbsp minced garlic
4 1/2 Tbsp flour
4 cups milk*
1 1/2 tsp salt
1/4 tsp black pepper
1 cup sour cream
1/4 cup grated high-quality Parmesan cheese
1 pound dry penne pasta
2 cups (8 oz. wt.) grated four-cheese blend**
2 cups (8 oz. wt.) grated Cheddar cheese

Preheat oven to 375 degrees F.

Make the Herb Bread Crumbs and set aside.

In a large heavy-bottom sauce pan melt the butter over medium heat. Add the garlic and stir around for about 20 seconds — do not let garlic brown. Stir in the flour and cook for about 1 minute, stirring constantly.

While stirring vigorously with a whisk, add the milk. Whisk well. Bring to a simmer and whisk occasionally until sauce is thickened, about 3 – 4 minutes. Remove from heat and stir in salt, pepper, sour cream and Parmesan cheese, and set aside.

Meanwhile, bring a large pot of water to a boil and cook penne pasta per package directions until done. Drain well.

In a very large bowl mix together the pasta and sauce, then fold in the grated cheeses until well combined. Place mixture into a lightly buttered, 13-inch x 9-inch baking pan.

Sprinkle with Herb Bread Crumbs and bake in a 375-degree oven for about 30 minutes or until pasta is heated through, sides are slightly bubbling and top is golden brown.

Chef’s Notes:
*For an even richer macaroni and cheese substitute half & half for the milk.

**Four-, five- and six-cheese blends are available in most grocers’ dairy sections. If you wish to make your own grated cheese blend, try using a mixture of any of the following: Jack, mozzarella, Gouda, Swiss, Havarti.

Herb Bread Crumbs
Makes about 1 1/2 cups.

3 cups packed, 1-inch French bread chunks
4 Tbsp butter
pinch salt and pepper
2 Tbsp chopped fresh parsley
1/2 tsp dry basil leaves
1/2 tsp dry thyme leaves

Place bread crumb ingredients in a food processor, and pulse processor on and off until the bread becomes chopped into a fine crumb and is well mixed with the other ingredients.

Bread crumbs should be refrigerated until used and can be kept frozen for up to 1 month.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on November 7th, 2013  |  Comments Off on Cheesy,Goodness: Mac and Cheese |  Posted in Books to Cook, KOMO Radio, Recent Posts, Recipes, sides
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