Dishing with Kathy Casey Blog

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

Spring in to Summer Gardening

The days are longer and the sun is shining. It’s time to think about a summer vegetable garden and what to plant. So what grows best here in the Pacific Northwest?

Well, now is the time to plant those pole beans. Have you ever made a pole bean tee pee? It’s a great way to keep the growing beans contained. Be sure to plant in full sun for optimal harvesting and pick them when they are small and tender! And if you have some picky kiddos then try planting bushing “purple beans” that magically turn green when you cook them – that’s pretty fun!


Learn to make a great pole bean tent and more from Garden Therapy!

Next on my best of list is zucchini – it’s easy to grow! My mom used to make these tasty little zucchini cakes topped with a fresh tomato sauce and a dollop of sour cream. Or these days try it with Greek yogurt. Have you ever had a Chocolate Zucchini Cake? I’ve got a recipe for you!

Next on the must to-plant list are sweet 100 tomatoes – this variety loves our NW weather. And there is nothing like going out to the garden and popping them right of the vine into your mouth. I also love them skewered, rubbed with olive oil, seasoned and then grilled till lightly charred and served as a side dish or served atop a grilled steak.

My last bit of advice is to be sure plant to a few greens. Arugula is a great addition to any garden. And rainbow chard, in hues of pink, yellow, red and white will grow bountifully, keep trimming it to the base and it grows all season!

So time to get down and dirty in the garden! –Kathy

Chocolate Zucchini Cake
Makes 1 bunt cake – about 10 – 12 servings

Cake
1/2 cup soft butter
1/2 cup vegetable oil
1 cup sugar
1/2 cup brown sugar, packed
2 eggs
1 tsp. vanilla extract
1/2 cup buttermilk
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup chopped walnuts
2 cups coarsely grated zucchini
1 cup semisweet chocolate chips (6 oz. wt.)

Glaze
1 cup semisweet chocolate chips (6 oz. wt.)
1/4 cup whipping cream
2 Tbsp. strong brewed coffee or espresso

Preheat oven to 350 degrees F.

In a mixer cream together the butter, oil and sugars. Beat in the eggs, vanilla and buttermilk.

Sift together the dry ingredients. Mix into the creamed ingredients a little at a time until incorporated. Stir in the walnuts, zucchini and chocolate chips.

Butter and flour a large (10-cup) Bundt pan and pour in batter. Bake for approximately 1 hour and 15 minutes or until a toothpick inserted in cake comes out clean.

Let cake stand in pan for 5 minutes or so then remove from pan and place cake on a rack to cool completely.

To make the glaze: In a small pan heat the chocolate, cream and coffee over low heat till smooth and just melted. Pour over cake. Let set 15 minutes before serving.

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

Posted by Kathy on June 6th, 2019  |  Comments Off on Spring in to Summer Gardening |  Posted in dessert, Dishing with Kathy Casey Blog, Foodie News, Lifestyle, Recent Posts, Recipes, vegetables

Avocados

Avocados! The mighty superfood that’s SUPER delicious. Their creamy, rich flavor certainly feels indulgent but, surprise! There’s nothing to feel guilty about here.

These lovely little fruits- that’s right, I said FRUIT! – have stolen the hearts of health fanatics everywhere. Packed full of essential vitamins, minerals, and healthy fats- they are the MVP of almost every diet trend. Paleo, Whole 30, Keto, and even low-carb enthusiasts welcome avocados into their kitchens with open arms.


Photo from Kathy Casey’s D’Lish Deviled Eggs Cookbook

Instead of using butter or oil in your next dish, why not use avocado oil! Or make a delicious pesto by pureeing a ripe avocado with lots of garlic, fresh herbs and a touch of olive oil. Then just toss with your favorite pasta for an easy weeknight meal. You can even go gluten or carb free by using zucchini noodles- also known as zoodles.

Mash up an avocado and spread on a d’lish sandwich- it’s the perfect replacement for mayonnaise. Or try using them in a fun new way, like in my Green Goddess Deviled Eggs!

Healthy, satisfying, and sooo versatile. Three cheers for Avocados!
-Kathy

Green Goddess Deviled Eggs
Tarragon and avocado are the stars of these garden-fresh deviled eggs. Tarragon’s anise notes and bright, green personality bring an herbaceous attitude to the recipe. For a truly classic Green Goddess flavor, replace the salt with 1 to 2 teaspoons of anchovy paste.

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling
1/2 ripe avocado
3 tablespoons mayonnaise
2 tablespoons sour cream
1 teaspoon minced fresh garlic
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt

Topping
24 fresh tarragon leaves
Fresh-cracked black pepper

Halve the eggs lengthwise and transfer the yolks to a small bowl. Set the egg white halves on a platter, cover, and refrigerate.

In a mixing bowl, mash the avocado well with a fork, then add the yolks and mash to a smooth consistency. Add the mayonnaise, sour cream, garlic, tarragon, and salt, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.)

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.

Top each egg half with a tarragon leaf and a grind of fresh-cracked black pepper.

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 from D’Lish Deviled Eggs by Kathy Casey

Posted by Kathy on May 30th, 2019  |  Comments Off on Avocados |  Posted in Dishing with Kathy Casey Blog, Recent Posts

Salt of the Earth

Ever since ancient times, salt has been a valuable ingredient for everyday life. From food preservation to food enhancer, it was even used as currency to trade amongst earlier civilizations.

Salt varieties are bountiful these days. Just take a look at your local grocery store. There are so many d-lish options to choose from fleur de sel (a French sea salt) to hickory smoked flavored and even cabernet red wine salt – so yummy on a steak!

Salt just pops the flavor of any dish. Chicken, grilled fish, roasted veggies…and even cocktails! Just remember, a little bit goes a long way.

We have a great new salt in our Dish D’Lish line up: Rain City Seasoning – inspired by Seattle’s coffee addiction. It’s a blend of Caffè Umbria Coffee Roasters coffee and Theo Chocolate cocoa nibs with two types of salt, dried orange peel, allspice, and other spices to deliver a versatile and d’lish seasoning! Rain City Seasoning is perfect on salmon or steaks or sprinkled on roasted root vegetables. And it’s D’lish as a Bloody Mary rimmer.

RainCitySeasoning 2

But why not get creative and try your hand at making your own flavored salts? It’s easy! Here is my favorite method and a great combination for a DIY Citrus Salt:

citrus_cutie_herb_salt

Place 2 cups of kosher salt in a bowl
Add in 2 tablespoons each: of lemon zest and finely minced fresh rosemary, sage or thyme
Toss together then spread on a sheet pan.
Let sit out for about a week uncovered in a cool dry place – mixing daily.
Once the lemon and herbs dried, place in a food processor and whiz it up – or go old school and use a mortar and pestle.

You can also add in orange zest, or lime zest too to switch it up! Or double the amount of zest and herbs for extra flavor.

Now you have a delicious hand crafted salt – great on almost everything! –Kathy

Bananas for Bananas

Bananas, the ultimate naturally portable snack! Perfect for throwing into your purse or bag.

Besides being deliciously handy, bananas are a great source of potassium while being low in sodium. They are a good source of Vitamin B6 as well as Vitamin C and dietary fiber, and are naturally fat free!

If you’re thinking of a campfire-inspired treat, then consider this s’more alternative:

Take an unpeeled banana and make a split lengthwise – just not all the way through. Carve a trough from end to end, keeping the peel. Munch on the removed banana to tide you over, while filling the trough with bits of marshmallow and chocolate and sprinkle with crumbled graham crackers. Wrap the whole thing in tin foil and stick it in the embers like a potato, or over a hot grill. After a little while, take it out and carefully unwrap. Yum!

s'more banana
Fun Photo from Tablespoon.

And bananas are quite delicious with savory things as well. My recipe for Banana Pineapple Chutney is flavored up with warm spices such as ginger and allspice. It’s a fantastic way to zip up a grilled chicken breast, or even better with a pork chop.

Any way you slice them (or even if you don’t), bananas are d’lish! –Kathy

Banana Pineapple Chutney
Great served with basmati rice and vegetable curries as well as grilled scallops, chicken, pork chops or ham.

Makes 3 cups

1/3 cup 1/4-inch-diced red onion
1/2 cup 1/4-inch-diced red bell pepper
2 Tbsp. minced fresh ginger
1/3 cup packed light brown sugar
2 Tbsp. granulated sugar
1/8 tsp. ground allspice
1/4 tsp. ground cloves
3/4 tsp. salt
3/4 cup white wine vinegar
2 Tbsp. water
———————————–
2 Tbsp. currants
1 1/2 cups peeled and diced ripe fresh pineapple
2 cups (about 2 large) firm underripe bananas, peeled, cut in half lengthwise then in 1/2-inch chunks

In a heavy, wide, shallow, nonreactive pot, place all ingredients except the fruit. Bring to a boil over high heat and boil for about 4 minutes until mixture is syrupy and slightly reduced.

Add currants and pineapple, reduce heat to medium and cook for about 1 minute. Gently fold in bananas and cook until just thickened, about 2 minutes more. Occasionally stir the mixture gently; do not stir roughly—you want to keep the fruit pieces’ integrity. Chutney should be thickened but still slightly juicy. If too dry, add 1 to 2 tablespoons of water.

Remove from the heat and let cool. Refrigerate if not serving right away. Chutney should be slightly warm for serving.

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

Posted by Kathy on May 16th, 2019  |  Comments Off on Bananas for Bananas |  Posted in Dishing with Kathy Casey Blog, Fruit, KOMO Radio, Recent Posts, Recipes
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