Dishing with Kathy Casey Blog

Citrus Coolers

Lemonades, limeades, fizzy orangeades – summertime and citrus go hand-in hand.

Start with the basic template: citrus juice, sugar, and water. Then switch it up a bit. How about Meyer lemon or Key lime juices?

Next get creative with water and add some soda water. But think outside of the box and use a flavored soda water – think La Croix or flavored Perrier like fizzy blackberry, sparkling peach, or effervescent blood orange.

Instead of making it with traditional cane sugar, sweeten it with organic agave nectar, a unique honey variety like wildflower or buckwheat, or try a touch of maple syrup.

You can also change up the ice. Have you heard about the fun butterfly pea tea? It changes color when you mix it with citrus juices. Yes, you can make ice cubes with this for a magical experience that kids of all ages will love! Or craft a delicious drink like a Honey Butterfly Tea Soda!

And for adults, a splash of your favorite spirit will snazz up that drink – vodka, gin, tequila, or rum. Who’s ready for a citrusy summer cocktail – I know I am! –Kathy


Photo by Kathy Casey Food Studios – Liquid Kitchen for The National Honey Board

Honey Butterfly Tea Soda
The sweet and tart honey citrus elixir adds flavor and body to this refreshing drink. The colorful brilliant blue butterfly pea tea creates a magical experience when mixed in!

Makes 1 drink

2 oz Honey Citrus Elixir (recipe follows)
2 oz soda water, chilled
1 1/2 oz brewed Butterfly Pea Tea, chilled
Garnish: lemon wheel

Measure the Honey Citrus Elixir into a tall glass. Fill with ice, then add the soda water and top with the tea.
Garnish with lemon wheel.

Honey Citrus Elixir
Makes 2 cups

1 tablespoon loose Jasmine tea
2 teaspoons minced fresh ginger
1/2 cup boiling water
3/4 cup orange blossom honey
1 cup fresh lemon juice

Place the tea, ginger and boiling water in a pitcher. Let steep for 15 minutes then strain. Add the honey– stir and let cool to room temperature. Then stir in the lemon juice and refrigerate.

Recipe by Kathy Casey Food Studios – Liquid Kitchen for The National Honey Board

Posted by Kathy on August 15th, 2019  |  Comments Off on Citrus Coolers |  Posted in citrus, Cocktails, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recent Posts, Recipes

Potato Salads

Potato Salad is the go-to summer side dish. It’s perfect when cozied up with grilled chicken, or a plate of BBQ goodness.

Everyone seems to love their Mom or Grandma’s versions. Is yours creamy, eggy, pickley? A lot of times it’s what you grew up with that becomes your gold standard.

But why not mix it up a little with some creative takes on this perennial favorite. Greek or Asian potato salad? Why not? My Greek Potato Salad incorporates red potatoes with fresh oregano, calamata olives, bell peppers and cucumbers with a d’lish Feta Vinaigrette.

And one of my new faves is Wasabi Potato Salad. Still warm steamed potatoes are tossed with soy and seasoned rice wine vinegar – cooled then mixed with a wasabi spiked mayo, celery and green onions. Yum!


Photo © Kathy Casey Food Studios.
Or whip up a batch of All-American Potato Salad Deviled Eggs from my book D’Lish Deviled Eggs

So whatever potato salad you’re setting your table with this weekend I know it will be D’Lish! – Kathy

Greek Potato Salad with Feta Vinaigrette
Makes 8 cups

2 lbs red potatoes, cut in 1-inch pieces (about 6 cups)
2 Tbsp red wine vinegar
1/4 cup extra virgin olive oil
1 Tbsp Dijon mustard
2 Tbsp chopped fresh oregano
1/2 tsp salt
1/4 tsp black pepper
1/2 cup halved pitted calamata olives
1 cucumber, peeled, seeded and diced
1/2 cup chopped roasted red peppers
1 small green pepper, diced
1/2 cup tiny-diced red onion
4 oz feta cheese, crumbled (about 1 cup crumbled cheese)
1/4 cup chopped fresh Italian parsley

Steam potatoes until very tender, about 12 – 14 minutes.

Meanwhile, in a large bowl make the dressing by whisking together the vinegar, olive oil, Dijon, oregano, salt and pepper.

When potatoes are still warm, toss them with the dressing and set aside until cool, then stir in the remaining ingredients.

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

Posted by Kathy on August 8th, 2019  |  Comments Off on Potato Salads |  Posted in Books to Cook, Dishing with Kathy Casey Blog, KOMO Radio, Recent Posts, Recipes, sides

Stone Fruit

One of the best things about summer to me is the abundance of sweet, juicy local stone fruit (that is, fruits with a pit). Peaches, plums, cherries, nectarines and apricots come into the market with great anticipation. I always look forward to that first succulent bite of a perfectly ripe peach!

For some of you, the stone fruit harvest conjures up memories of home canning… making rows upon rows of canned peaches. For others, they were the summer treat to enjoy under a shady tree with friends. Fresh-picked, sliced in a salad, baked in a pie, or shaken in a cocktail… the possibilities are endless.

For something light and refreshing, try a big scoop of Ginger Peach Sorbet! It’s easy to make, and is just the thing to cap off a delicious dinner. Served with some gingersnap cookies on the side – it’s my favorite way to end a meal on a hot Summer day.
-Kathy

Ginger Peach Sorbet
Homemade ice creams, sorbets & granités are best eaten soon after being made. Their fresh flavor starts to dissipate after a couple of days.

Makes about 4 cups.

1 cup sugar
1 tablespoon very finely minced fresh ginger
1/2 cup water
about 2 lb. fresh peaches (or enough to make 3 cups of puree)
2 tablespoons fresh lime juice

Place sugar, ginger and water in a small sauce pan, stir and bring to a boil. Let cook about 3 minutes. Remove from heat and let cool to room temperature.

Meanwhile, peel and pit peaches. If peaches don’t peel easily, then plunge them into a pot of rapidly boiling water for about 30 seconds and then into cold water to loosen skins before peeling.

Place peaches and lime juice in blender and puree until smooth. Combine peach puree with cooled ginger mixture. Chill mixture at least 30 minutes.

Place mixture in an ice cream freezer and freeze according to manufacturer’s directions.

Recipe by Kathy Casey Food Studios®

Posted by Kathy on August 1st, 2019  |  Comments Off on Stone Fruit |  Posted in Dishing with Kathy Casey Blog

Quick Pickles

Who doesn’t love homemade pickles? I certainly do! But sometimes the idea of making them seems intimidating, but I’m here to set the record straight. Pickling your summer garden veggies is fast, easy, and so much fun.

All you need is my Refrigerated Quick Pickle recipe! First clean a quart-sized jar, then pack it full with a mixture of vegetables. Think baby cucumbers, carrots, peppers, and cauliflower – garlic, chili pods, and some fresh flowering dill too if you have it. The ideas are endless so have fun with it!

Next boil up a sweet and tart vinegar brine and quickly pour into the veggie-packed jar. Screw on the lid, and cool to room temperature for about an 45 minutes – then pop in the refrigerator! In just two days you’ll have delicious pickled vegetables to bring to a picnic or enjoy at a backyard BBQ.

And pickling isn’t just for veggies – for something a little different, try one of my favorites –pickled peaches! Awesome to serve with your favorite cheeses, charcuterie platter, or grilled meats.

All these tangy delights will keep for a month in the refrigerator, so get picking and start pickling! -Kathy

Refrigerated Quick Pickles
Makes about 4 quarts

The following is a mixture of veggies that I like to use, but feel free to switch it up with what’s fresh from your garden or the market.

Vegetable Mixture:
7 cups (about 2 lb.) 3/4″-sliced pickling cucumbers
2 1/2 cups (3/4 lb.) 1/2″-thick-slant-cut carrots
2 medium jalapeño peppers, cut in half, or 1 large, quartered
1 1/2 cups (6 oz wt.) 1 1/2″ chunks yellow or white onion
1 1/2 cups (6 oz wt.) 1 1/2″ chunks red onion
2 cups (8 oz wt) 1″ chunks red bell peppers (substitute some hot peppers or some of your other favorite summer peppers if desired)
2 cups (3/4 lb.) 1/2″- to 3/4″-sliced yellow zucchini or yellow squash

Pickling Brine:
2 cups white distilled white vinegar
2 cups cider vinegar
1 3/4 cups water
1 3/4 cups sugar
2 Tbsp. pickling spice
3 Tbsp. kosher salt
1/4 tsp. crushed red pepper flakes

Place all vegetables in a large bowl and toss together to mix colors. Divide vegetables among four clean, regular mouth 1-quart canning jars, packing vegetables in tight. Set jars 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 rolling boil and then immediately ladle pickling brine into filled jars, filling to 1/2″ from the top and being sure to cover the vegetables and distribute spices evenly. Immediately cover jar with lid and tighten. Let cool to room temperature, then refrigerate. Let pickle for at least 2 days before eating. Pickles will last refrigerated up to 1 month.

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

Posted by Kathy on July 25th, 2019  |  Comments Off on Quick Pickles |  Posted in appetizers, Dishing with Kathy Casey Blog, Kathy Casey, seasonings, sides, Snacks, spices, vegetables

Blackberries

Ahhh blackberries…the glorious summer berry. Growing in backyards, parks, and hiking trails, the Northwest is bursting with them. These juicy berries are definitely worth the fight with the prickly bushes they grow on!

Not only are blackberries delicious, they’re good for you too! With one of the highest levels of antioxidants of any fruit- these berries are also a wonderful source of vitamin C and fiber. Healthy food that naturally tastes d’lish- what could be better than that?


Photo from Driscoll’s Berries
And if you don’t have time for picking – Driscoll’s has some pretty d’lish berries for “picking” up at the grocery store. I visited their farms a few years ago and got to try a blackberry unlike anything I’ve ever had before. They were HUGE and super sweet. They were a variety that you can randomly find during the season. I now look for these whenever I can 

So, whether you pick them or buy them- to me, blackberries really are a taste summer. And they’re the perfect addition to a refreshing summer cocktail! Muddle a few berries in a shaker tin with some fresh mint, 3/4 ounce lime juice, 3/4 ounce simple syrup and 1 1/2 ounces rum – shake it up and finish with a splash of soda – and voila – you have an amazing Blackberry Mojito!

Gone blackberry picking and now have a big bowl in the fridge? Throw some in your pancake batter and start the morning off with some Blackberry Pancakes topped with Citrusy Syrup. Or make a berry’licious summer sundae with strawberry ice cream, lemon curd and fresh blackberries – yum!

Or try my recipe for Blackberry Honey Vinaigrette, perfect tossed with local greens and finished with a sprinkling of toasted hazelnuts and goat cheese- a great start to any summer meal.
-Kathy

Summer Greens with Blackberry–Honey Vinaigrette, Toasted Hazelnuts & Chevre
Makes 4 servings

Vinaigrette
1/4 cup fresh blackberries
2 tablespoons red wine or balsamic vinegar
1 tablespoon local honey
1 teaspoon Dijon mustard
3 tablespoons olive oil
Pinch cayenne pepper
1/4 teaspoon kosher salt

Salad
8 cups mixed summer greens
1/2 – 3/4 cup fresh blackberries
1/4 cup (1 ounce) chopped, toasted hazelnuts
2 ounces chèvre-style goat cheese, crumbled

Combine all the vinaigrette ingredients in a blender or food processor and process until smooth. Strain. Refrigerate until needed. The vinaigrette can be made up to 3 days in advance.

To serve the salad: Toss the greens with Blackberry–Honey Vinaigrette and divide among 4 plates. Scatter with berries, hazelnuts, and goat cheese. Serve immediately.

Recipe© Kathy Casey Food Studios®

Posted by Kathy on July 18th, 2019  |  Comments Off on Blackberries |  Posted in Dishing with Kathy Casey Blog, Recent Posts

Chia Seeds

These days chia seeds are everywhere! Chock full of fiber and omega-3’s, these little seeds can be added to juices, baked into muffins or even toasted and sprinkled on your salad. Soaked in liquid they get a gel-like coating. Endurance athletes love them in beverages for their super hydrating power.

My current favorite is to make a breakfast chia pudding! Assemble the night before with chia seeds, gluten-free oats, coconut milk, and a touch of honey. Let it sit overnight in the refrigerator while the plumping begins. The next morning, you can top it with fresh fruits – yum!

chiapudding
I love this photo and the recipes from Wellness Mama – She has a great blog on Chia!

And there are a ton of cool chia dessert puddings recipes online, too. Like chia jam, made with fresh cooked berries, honey, and chia seeds.

So try something new and get your cha-cha-cha-chia on! –Kathy

Posted by Kathy on July 11th, 2019  |  Comments Off on Chia Seeds |  Posted in Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Lifestyle, Recent Posts

Spiked Summer Punches

The hot summer weather has finally hit the Northwest, which means entertaining is at an all-time high. When your backyard becomes the weekend hotspot for fun, punches are the perfect cocktail for a crowd!


Photo by Kathy Casey Food Studios®

So what is a punch, anyways? Well it was created around the 17th century and is typically a concoction of four to five ingredients, with rum as the base. I chat more about this in my Liquid Kitchen episode with Charlotte Voisey and her Port of Mischief Punch – which is a delicious take on a classic punch.

But if you want to do your own punch twist – simply choose your favorite liquor and add in some seasonal fruits, tea, or fresh infused syrups. If you like bubbles, add some sparkle to your punchbowl with champagne or prosecco – or step out of the box by splashing in a light, refreshing pale ale- like in my recipe for Hoppy Melon Rita Punch! (recipe follows)

Combining punch and beer might seem unusual, but the pair makes for a perfect summery sip – and Seattle native Fremont Brewing Company’s Summer Solstice Ale does the trick. Ultra-light and fragrant with citrusy notes of tangerine and hints of spice- this ale is the perfect co-star.

Serve it up in tall glasses garnished with a juicy wedge of watermelon, and you’re on your way to beating the heat in delicious style. So bust out that retro punch bowl and start mixing!

For more punchy goodness, visit my blog, DishingWithKathyCasey.com. And for d’lish cocktail inspiration, check out Kathy Casey’s 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 (about 3 cups)
1 cup fresh squeezed lime juice
1 cup Ruby Grapefruit Juice Cocktail
1 cup fresh squeezed orange juice
2 cups diced fresh watermelon
2 (12 ounce) bottles ale such as 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 and dissolve the sugar. (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®

Posted by Kathy on July 4th, 2019  |  Comments Off on Spiked Summer Punches |  Posted in Dishing with Kathy Casey Blog, Recent Posts

Burgers

It’s summer time in the northwest, which means grilling season is here. So let’s talk everyone’s favorite – burgers!


Rel’lish Burger Lounge’s Over The Top Cheese Burger!
Cheeseburger topped with Chedder Ale Spread, Tillamook Pepper Jack, AND Flamin’ Hot Cheetos!

 I’ll always love a classic beef patty piled high with condiments and spreads, but sometimes it’s fun to switch it up. Burgers are a blank canvas to get creative and try new combinations. Your local farmers market is a great place to find inspiration.

Outdoor BBQ in your weekend plans? Create a burger bar and make it interactive with a DIY set-up!

Simply pre-heat your grill and have it hot and ready. Pick up some artisan buns and a head of romaine for protein-style lettuce wraps. Offer unique patty options to please the whole crowd- like local grass fed beef, veggie black bean burgers, or seasoned turkey patties. Set out a variety of cheeses and spreadables like spicy sriracha mayo, fun mustards, local pickles, and grilled sweet onions.

Or why not try my Barbequed Salmon Burgers on Lemon Dill Buns! The smoky grilled salmon patty paired with fresh condiments like lettuce, cucumbers, or a tangy vegetable slaw is knock-your-socks-off delicious. If baking your own buns seems daunting, not to worry! Just pick up your favorite from a local bakery and get to grillin’.

Make sure to have your guests bring some tasty sides, ice cold brews, and wine. And while the grill is still hot – throw on a few bananas for making up some grilled banana splits for a sweet ending – yum!
-Kathy

Barbequed Salmon Burgers
Makes 4 servings

1 ½ lbs boneless, skinless salmon fillet, pin bones removed (ask your fishmonger to do this)
½ tsp black pepper
1 Tbs Dijon mustard
2 Tbs minced onion
1 Tbs fresh dill
1 tsp minced fresh garlic
1 TBS fresh lemon juice
2 TBS dried bread crumbs
¾ tsp kosher salt

Lemon Dill Buns, or local bakery bun
Mayonnaise or Tartar Sauce
Any combination of burger goodies you like, such as tomato, lettuce, onion, cucumbers, vegetable slaw, etc.

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 ½-5 in diameter well-compacted round patties. Refrigerate the patties, tented, for at least 30 minutes or up to overnight to firm.

Pre-heat a grill to high and oil. Carefully place patties on grill and cook for about 2 minutes per side.

Split buns in half and toast lightly. Spread mayonnaise or tartar sauce onto buns, add the cooked patties, and pile high with garnishes of your choice.

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

Posted by Kathy on June 13th, 2019  |  Comments Off on Burgers |  Posted in Dishing with Kathy Casey Blog, Foodie News, Kathy Casey, Lifestyle, Recent Posts, Recipes, salmon
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