herbs

Spa Sipping: DIY Infused Waters

Summertime and refreshment go hand-in-hand, so why not change up the norm and make your own infused waters?

We all know you’re supposed to drink at least 8 glasses a day. I know that I struggle with drinking my daily share of water. But adding in some d’lish flavors makes it easier and tastier to drink.

Let’s make a basic recipe. First, get a large pitcher and add in a sliced fresh lemon, make sure wash the outside first. Then add in some of your favorite seasonal fruits: juicy melon chunk, fresh-picked berries, or a sliced nectarine or peach.

Afterwards, the skies the limits with flavors! For an herbal note, add in a few basil leaves, a sprig of rosemary, or even a couple of lavender flowers from the garden. I also like to add a teaspoon or so of chia seeds to plump – I love their fun texture! And if you like a touch of sweetness you could add a tiny splash of honey or agave.

InfusedWater

Now, fill up your pitcher with filtered or spring water. Slightly stir, then cover and refrigerate overnight for all that goodness to infuse.

If you want to make this for work, make smaller batches in quart jars or mason mugs with a lid – tasty hydration on the go. So get creative with your water and stay hydrated! –Kathy

Posted by Kathy on August 25th, 2016  |  Add Comment |  Posted in Recipes, KOMO Radio, Kathy Casey, herbs, other

Garden to Glass Cocktails

If you are like me you have a plethora of herbs filling your summer garden.

Of course, we all know that you can cook with them, but have you thought about sipping with them too? I am not just talking about the mint that grows like a weed and spreads across your garden. There are other herbs and even edible flowers that are super delicious and beautiful to add to your cocktail creations. Fresh sage for instance is amazing paired with tequila; try it in my Sunset Sage Margarita recipe.

Summertime is the perfect time to sip on a Collins. Combine vodka, fresh lemon and local honey syrup with a few sprigs of fresh thyme. Shake it up and finish with a splash of soda. If your backyard is brimming with berries, shake in a few of those too!

And I’m a big fan of fresh rosemary in cocktails. For an herbal gin & tonic, add in a sprig of rosemary with a squeeze of orange.

Another fun idea is freezing herbs and edible flowers in ice cubes! Pick up some silicone large-format ice cube trays. Fill them half way with water and then pop in the freezer for 45 minutes to “lightly set”.

Flowers in Ice

Now, add in all kinds of herbs and edible flowers. I personally love to put thyme with my pansies, or sage with rose petals, then fill with water and freeze again. Great to add to any summer style cocktail.

Here’s to summer sipping with garden cocktails! Cheers! –Kathy

Sunset Sage Margarita
Photo from Kathy Casey’s Northwest Table.

Sunset Sage Margarita
Makes 1 drink

1 fresh sage leaf
1 1/2 oz reposado tequila
1/2 oz Cointreau
1/2 oz cranberry juice
1/2 oz Simple Syrup*
1/2 – 3/4 oz fresh lime juice (depending upon the sweetness you prefer)
Garnish: fresh sage leaf

Tear the sage leaf and drop into a cocktail shaker. Fill the shaker with ice, then measure in the remaining ingredients. Cap and shake vigorously until very cold.Strain into a chilled cocktail glass or serve over ice. Garnish with a sage leaf.

Recipe from Kathy Casey’s Northwest Table.

Posted by Kathy on August 5th, 2016  |  Add Comment |  Posted in Books to Cook, Recent Posts, Recipes, KOMO Radio, Kathy Casey, herbs, margarita

Crazy for Corn

For me, nothing says summer like fresh corn on the cob. Personally, I love my corn with just a bit of seasoning, but naked is just fine by me! A little smear of butter is the perfect complement to hot corn on the cob.

Put on your thinking caps; it’s time to get creative. Try whipping in a bit of local honey with chili powder (like in my Honey Butter recipe below) or combine fresh basil, roasted garlic and some finely grated cheddar cheese. The combinations are endless!

More commonly boiled or steamed, corn is also amazing done on the grill. If you’ve already got your grill turned on for a sizzling summer barbeque, throw your corn on, too. Leave the stem on for an easy handle and roll it along the grill just enough to heat it through and get some great color on it.

Serve it just like that, or cut off the kernels for my Summer Roasted Pepper, Corn, and Arugula Salad. Other options are to add the kernels to fresh salsa, folded into a chopped veggie salad, or in your favorite potato salad with some roasted hot peppers.

Speaking of cutting off the kernels, I have a great trick to share with you; if you have a bundt pan. Insert the corn into the center hole and carefully cut downwards as close to the cob as you can, without cutting into the cob. The bundt pan will catch all the kernels for you. If you don’t have one, just hold the corn vertically, making sure the tip is firmly in place and cut downwards.


Photo from Simply Recipes

So go enjoy one of the best tastes of summer while you can – fresh-picked, local corn! –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

Honey Butter
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® – www.KathyCasey.com

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
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4 to 6 cups 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 heat in the oven or on the grill until just warmed and toasty.

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® – www.KathyCasey.com

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