Fruit

Dishing with Kathy Casey: The Newsletter

Hello Sunshine!

After a busy winter and spring we are happy to welcome some summer sunshine and have lots of exciting projects and trips on the horizon. Here is a little of what we have been up to since our last newsletter.

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Tasty Travels

Since my trip back from Ukraine, I had about a week to relax at home before heading out again. This time my travels lead me to Ocean Shores, Washington to host the 6th Annual Razor Clam Festival! Ocean Shores is a small beach town on the coast of Washington; about a 3-hour drive away from the hustle and bustle of Seattle. Every year they celebrate this illustrious clam with a fun and tasty festival, from Blood Mary and beer booths, to arts and crafts, and of course a clam chowder cook-off. My team and I judged both the amateur and professional chowder cook-offs and seriously tasted over 45 chowders to choose the grand prize winners. Needless to say we were stuffed to the gills with chowder by the end of the day!

Clam Chowder judges
Heather, Erwin and I tasting the first group of chowders!

Then it was off to California’s Napa Valley with teammates Heather and new sous-chef Jason for the Flavor Summit! Held at the prestigious Culinary Institute of America at Greystone, this industry-only event brings in the top leaders in the culinary world to discuss and taste their way through flavor-related topics. The campus is amazing and the seminars were enlightening! I attended with my client Paramount Citrus. We participated in the lunch, cooking up a Sweet Orange, Fennel and Arugula Salad with Citrus Grilled Shrimp and my Market Fresh Lime Agua Fresca with Berries (see below for the recipe). For the ending reception we crafted Liquid Kitchen Ultimate G & T’s (Gin and Tonics), topped with a Cucumber Lime Foam and a grating of lime zest.

Limes
Squeezing out some Paramount Limes for my Ultimate G & T!

Then it was off to Los Angeles again. This time for business meetings mixed in with some fun. While in LA, we checked out concepts and visited restaurants, including Bottega Louie where I was drooling over their amazing pastries and cupcakes. Check out the Macaron Tree below! The weekend was full of glitterati sightings at the SLS hotel in Beverly Hills where party goers for JJ McKay’s (Seattle party host extraordinaire) party were staying. JJ’s parties always bring in the who’s who of crowds and lead to the best networking ever. Guests flew in from all over the US, including partiers from Miami and NY to Dallas, San Francisco and Seattle.

Macaron Tree
Bottega Louie’s Macaron Tree!

JJ, Joe
The always faboo JJ McKay, myself, and producer Joe Gressis from Secret Handshake

Next stops: I’m off to Vancouver, British Columbia this week for work with the Fairmont Hotels and then New Orleans, Louisiana and Washington, D.C. Stay tuned for more tasty travel round up’s on my blog.

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Serious Sippin’ with the Liquid Kitchen

Filming for the 3rd Season of Kathy Casey’s Liquid Kitchen™ just wrapped up with Small Screen Network. We filmed 18 episodes in two days! Vitamix was our main sponsor this season and so expect lots of amazing, blended summer drink episodes, like my Liquid Indulgence (vanilla ice cream, espresso and salted caramel incorporated together and topped with a float of mezcal!) and a Blended Peach Whisky Sour! A Seattle LUPEC member was the top bidder to be a guest on Liquid Kitchen at a recent breast cancer fundraising event. So in honor of the ladies who love to imbibe I created the Green Goddess for an episode – Green Chartreuse, egg whites, fresh pineapple, silver rum, a touch of lemon and Bitter Truth Celery Bitters – yum! Stay tuned for these new episodes to be posted soon!

Lynn Becker
Special Guest and LUPEC Seattle member Lynn Becker and I shaking up a Green Goddess Cocktail!

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Tasty & Libatious Reads – and Cooking up a New Cookbook

If you follow me on Twitter, then you may have caught wind that I just finished the recipes and am now shooting the photography for my 10th cookbook… all on deviled eggs! Stay updated with Twitter on my book’s progress as I tweet more behind the scenes of our photo shoots.

The new Food & Wine Cocktails 2012 book is out! This year I share my creative versions of the ever classic French 75. This cocktail book covers an extensive array of classic cocktails with featured mixologists’ personal variations. How about a Salted Maple (a Pisco Sour variation) or a Lord Bullingdon’s Revenge (a Sazerac spin)? There are also non-alcoholic options too! Make sure you get your copy today!

Food and Wine 2012

If you’re a frequent flyer, check out this special promo from Amazon.com. Free Wi-Fi access to Amazon.com on most Delta flights. Click here for more info. Faboo!

And don’t forget to check out Sip Northwest magazine for all you Pacific Northwest imbibers, including bars to sip, recipes to make, and new spirits to taste. Here’s a sneak peak on one of my articles. You can also pick up a complimentary copy at my Dish D’Lish cafés at the Seattle-Tacoma International Airport.

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New Restaurant Fave!

New restaurants are popping up everywhere, but one of my new faves is Chef Greg Atknison’s Restaurant Marché located on Bainbridge Island, Washington. Greg is one of my all-time favorite chefs and I am so happy for him and his wife Betsy. The restaurant and menu totally embodies Greg’s signature style and flair. I enjoyed my recent birthday dinner there with the hubby and friends and was swooning by the time I left from total culinary bliss. If you have a trip planned to the Pacific Northwest or are a local be sure to make reservations and check it out. It’s a quick ferry ride across the Puget Sound and is close to the ferry terminal. Marché is open for lunch and dinner on Tuesdays – Saturdays. The menu changes with the seasons, featuring northwest cuisine and island goods (think amazing wild greens, crisp oysters, smooth-as-silk-chicken liver pate you want to rub on yourself!). Take a peek at this season’s menu items.

Restaurant Marche
Bainbridge Island’s newest hot spot!

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Where to Catch Kathy Next:

Tales of the Cocktail – July 25-29, 2012 – New Orleans, Louisiana

The Flavor Experience – August 6-8, 2012 – Newport Beach, California

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Cook Up Some Fun with Paramount Citrus!

Agua Fresca

Market Fresh Lime Agua Fresca
Makes 1 drink

1 1/2 oz fresh-squeezed Paramount Citrus lime juice
2 oz Zesty Lime Syrup (recipe follows)
3 oz chilled soda water
1 oz Market Fruit Berry Topping (recipe follows)
Garnish: long fresh lime zest twist or lime wedge

Fill a large tall glass with ice. Add the citrus juices and the Zesty Lime Syrup. Add soda water and stir. Top with Market Fruit Topping. Garnish with lime zest.

Zesty Lime Syrup
Makes 2 1/4 cups

3 Tbsp finely minced lime zest (with no white pith)
2 cups sugar
2 cups water

Combine the zest, sugar and water in a small saucepan. Bring to a quick boil over high heat. Boil for 1 minute then remove from heat and let cool. Store refrigerated for up to 3 weeks.

Market-Fruit Berry Topping
Makes 2 1/4 cups

1 cup fresh raspberries
1 cup small diced strawberries
1/4 cup raspberry puree

Mix ingredients together. Store refrigerated.

Recipe by Kathy Casey Liquid KitchenTM

I hope you enjoyed my quick recap of what’s been going on lately. Make sure you join me on the weekends at Dishing with Kathy Casey on KOMO News Radio and check my corresponding blog with all the corresponding recipes and tips. –Kathy

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Follow on Twitter @KathyCaseyChef. Blogging: Dishing with Kathy Casey. Like on Facebook: Sips & Apps and Kathy Casey’s Liquid Kitchen. Watch: www.LiquidKitchen.tv.

If you haven’t signed up for my Newsletter, you can sign up here.

Sunny Winter Citrus

When the weather gets chilly and the sky turns grey, sunny winter citrus can be just the thing to help brighten the season!

With cold weather, comes cold and flu season. What a wonderful coincidence, then, that oranges are in season at the same time! They happen to be an excellent source of vitamin C, which helps support your immune system. Did you also know that they act as an antihistamine? It’s true! Battle those stuffed-up sinuses with as many oranges, clementines and mandarins as you can grab, peel and eat!

Cuties Citrus

I love Cuties! They are sweet, easy to peel and seedless. And have you seen those cute commercials this year on TV? Cuties is also running some super fun contests – check them out at http://cutieskids.com/contests/.

Clementine_Shortcake

Add orange zest to your biscuit or shortcake recipe and then layer in slices for a citrusy shortcake. A smear of lemon curd would be tasty to add too!

Peeled and segmented mandarins, clementines and oranges make a perfect any-time snack, but they’re more versatile than that. Cooked into hot dishes, blended up in a breakfast smoothie, layered in sweet shortcake or incorporated into a salad dressing, citrus brings a deliciously tart sweetness to the table!

Cutie_Salad

My Clementine Salad with Fennel, Feta and Honey Citrus Dressing

In my Clementine Salad with Fennel, Feta and Honey Citrus Dressing, clementines are sliced into the salad and blended whole into the zesty dressing. Perfect for healthy eating!

For a quick and easy appetizer, combine diced clementines with tomatoes, calamata olives, minced red onion and fresh basil to top my d’lish Cuties Bruschetta with Goat Cheese. Great for on-the-fly entertaining!

And check out my Candied Clementines – a 14-day process I learned in Italy years ago! They are amazing to serve with cheese, cut up on ice cream or pound cake or just nibbled on!

So peel up some winter citrus and say hello to some sunshine! -Kathy

Cuties Salad with Fennel, Feta and Honey Citrus Dressing
This salad is great as a starter, or as an entrée topped with grilled chicken or shrimp. When in season, a scattering of pomegranate seeds is a festive addition.

Makes 4 entrée servings or 6–8 starter servings

1 large or 2 small fennel bulbs, trimmed
6 Cuties Clementines
6 cups spring mixed greens (about 5 oz.)
Honey Citrus Dressing (recipe follows)
3/4 cup crumbled feta cheese

Finely shave fennel with a sharp knife or mandolin, and keep crisp in ice water for 10 minutes. Spin dry before using. Peel and cut Cuties Clementines, trim away all white pith, then cut fruit into 1/4-inch-thick slices. Set fruit aside.

Toss greens and fennel with 1/2 cup of dressing to coat nicely. Serve salad on a large platter or divide among individual plates. Top with sliced Cuties and sprinkle with feta. Drizzle with a little extra dressing if desired.

Honey Citrus Dressing
Makes 2 cups

2 Cuties Clementines, peeled and segmented
1/2 cup cider vinegar
2 Tbsps minced shallots
1 1/2 tsp Dijon mustard
1 1/2 tsp kosher salt
2 Tbsps honey, like my Liquid Kitchen™ “5130” Honey
Freshly ground black pepper
1 cup olive oil

Combine all ingredients in a blender (I love my Vitamix!) and blend until smooth. Keep refrigerated for up to 1 week.

Recipe by Kathy Casey Food Studios®

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Cuties Bruschetta with Goat Cheese
The flavors of mandarin, calamata olives and fresh basil with the creaminess of goat cheese all play off each other nicely in this easy entertaining appetizer.

Makes 20 pieces

1 artisanal baguette
Extra-virgin olive oil for drizzling
Kosher salt, as needed
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4 Cuties Clementines
2 Tbsps extra-virgin olive oil
3/4 cup chopped vine-ripe tomatoes
1/4 cup chopped fresh basil
2 Tbsps minced red onion
1 1/2 tsp finely minced garlic
1/4 cup chopped pitted calamata olives
Pinch of red pepper flakes
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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.

Meanwhile, peel Cuties and dice 1/4 to 1/3-inch. In a medium bowl, toss Cuties with 2 tablespoons olive oil, tomatoes, basil, onion, garlic, olives, and pepper flakes. Set aside.

To serve: Smear each piece of crostini with a heaping teaspoon of goat cheese. Place on a platter and immediately divide the Cuties mixture between the crostini (drain off any excess juice).

Note: Top crostini right before serving so they do not get soft.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on January 20th, 2012  |  Add Comment |  Posted in Contests, Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes, appetizers, dessert, salads

It’s Pomegranate Season!

Some foods just have a way to remind us of the season and pomegranates do just that. I always know winter has arrived when I start seeing those lovely garnet fruits piled high in the produce section.

Pomegranate edit
Juicy pomegranate seeds!

I remember eating my very first pomegranate as a kid, sitting in a chair with a TV tray. It occupied my little hands for hours…turning them bright pink but only for a day! Take note moms & dads!

Pomegranates’ tart-sweet seeds are prized for their distinctive flavor and are high in antioxidants. Whether muddled into a cocktail or sprinkled on salads, they are d’lish!  And I have a great tip to make de-seeding simple!

Cut the pomegranate in half, then holding a half firmly over a large bowl hit it with a heavy wooden spoon and watch the seeds come tumbling out. Repeat – then eat!  Side note: this is also a great stress reliever!

For a quick and easy appetizer, add pomegranate seeds to hummus. It adds great texture to the already creamy hummus and helps the flavor jump at you with it’s tartness.

In my Tender Greens with Tangerine Vinaigrette, pomegranate seeds add a very colorful and tart addition to this healthy, citrusy salad and plays well with the sweetness of the tangerine.

So pick up some pomegranates and enjoy their tangy addition to a very delicious winter! -Kathy

Photo from Dishing with Kathy Casey.

Tender Greens with Tangerine Vinaigrette & Pomegranate Seeds
Makes 4-6 servings

1 1/2 tsp very finely minced tangerine zest *
3 Tbsps fresh tangerine juice
3 Tbsps fresh lemon juice
1/2 tsp dijon mustard
1/4 tsp salt
1 1/2 tsp sugar
Pinch cayenne pepper
2 Tbsps very light olive oil

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4 cups gourmet greens mix
1 head Bibb or Boston lettuce
1/2 cup (about 3 medium) diced or segmented tangerines (peeled and seeded)
1/4 cup pomegranate seeds

To prepare the vinaigrette:
* To make the tangerine zest, peel the tangerine with a potato peeler then mince zest until very fine.

In a small bowl whisk together the tangerine zest, tangerine and lemon juices, dijon mustard, salt, sugar and cayenne pepper. Whisking continuously, drizzle in olive oil slowly to emulsify the dressing. Cover tightly and refrigerate until needed.

To prepare the salad:
Wash gourmet greens, if necessary, and spin dry. Tear the Bibb lettuce into bite-sized pieces; rinse, if necessary, and spin dry. Toss greens together in a bowl and cover tightly. Refrigerate until needed.

Right before serving, in a large bowl toss the greens with the dressing until well coated. Divide salad between 4 – 6 chilled salad plates. Garnish each one with some of the diced tangerines and pomegranate seeds. Serve immediately.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on January 13th, 2012  |  Add Comment |  Posted in Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes

New Year’s Healthy Start

It’s the New Year, but I have a feeling that your mind is probably remembering those New Year’s resolutions. Trust me, you’re not alone! The promise to be in shape and eat healthy is two of the most common resolutions people make!

Do you remember your parents telling you that, “Breakfast is the most important meal of the day?” Guess what, it’s totally true! Getting your metabolism revved as soon as you wake up does help with weight loss management. I love to start my day with Kashi GO Lean Cereal – which has 13 grams of protein and 10 grams of fiber! – mixed with a little fruit and non-fat yogurt. This combo will get anyone off to a good start!

If quick and easy smoothies are your thing, try My Jump-Start Smoothie – it combines low-fat yogurt, fresh fruit and agave and can be customized however you like for the perfect A.M. pick-me-up!

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A d’lish smoothie to start your mornings!
(Photo courtesy of MyRecipes.com)

At lunch time, my Big Protein Red Quinoa Salad is just the thing to keep you full and well fueled during the mid-day crunch. You can make a big batch early in the week and pack yourself small lunch portions.  For extra fiber, add in some chopped kale or hearty greens.

For dinner, I like to pick up some chicken pho (Vietnamese noodle soup) at my favorite local noodle joint – then add a heaping helping of steamed veggies back at home.

So start out the New Year right with some healthy goodness! -Kathy

Kathy’s Jump-Start Smoothie
There are lots of things you can get creative with. Add a tablespoon of protein powder, a banana, change up the frozen fruits, add a dash of OJ or fat-free milk if you like your smoothie less thick or if you have a “challenged blender.” And if you love smoothies- be sure to get yourself a good blender. I love my Vita Mix!

Makes 1 serving

1/2 cup frozen fruits – such as Trader Joe’s Tropical Fruit Trio
1/2 cup fat-free or low-fat plain yogurt
2 Tbsp agave nectar (or sub honey or a packet of no-cal sweetener)
1/2 cup ice cubes
1/2 – 1 teaspoon flax seed (the more seeds – the more “texture”)

Place ingredients in the order above and blend until smooth. Enjoy your healthy start to a great day!

Recipe © Kathy Casey Liquid Kitchen

Big Protein Red Quinoa Salad
I like to make this salad with all organic produce and also add in a cup of chopped fresh raw kale for extra fiber!

Makes about 4 cups

3/4 cup red quinoa*
1 1/2 cups water
1 teaspoon minced garlic
2 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
2 teaspoons minced or grated lemon zest
1/2 cup peeled, seeded and 1/4-inch-diced organic cucumber
1/2 cup canned organic garbanzo beans, drained
1 tablespoon chopped fresh dill
1/2 cup chopped fresh parsley
1/2cup organic golden raisins
1/2 cup organic hazelnuts, lightly toasted and coarsely chopped
1/4 cup thinly sliced green onions
1/4 cup grated carrot
3/4 to 1 teaspoon sea salt
1/4 teaspoon black pepper

Rinse quinoa in cold water and drain well. Put the drained quinoa in a heavy medium saucepan and dry roast the grain over medium heat, stirring occasionally for about 1 minute. Add the water, bring to a boil, then reduce to a simmer and cover with a tight-fitting lid. Cook for about 15 minutes or until all water is absorbed. Remove from the heat and let stand, covered, for 10 minutes. Remove lid, fluff grains with a fork, and let cool to room temperature.

In a large bowl, combine the cooked quinoa with the remaining ingredients and toss well.

*Available at PCC Markets

Recipe © Kathy Casey Food Studios®

Posted by Kathy Casey on January 6th, 2012  |  Add Comment |  Posted in Foodie News, Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes, breakfast, salads, sides

Festive Non-Alcoholic Sipping

The holiday season goes hand-in-hand with some of our favorite libations. Rum and eggnog, mulled wine, holiday punch, champagne cocktails…but not everyone imbibes. Whether they are designated driver or just don’t drink, make sure everyone has something special to sip for the holiday season

One of my faves is the Rosemary Pom Holiday Sparkle. Made d’lish by shaking up fresh rosemary, Cutie’s sweet clementines and tart pomegranate juice. Top this with sparkling apple cider for a bit of bubbly. You can serve it on the rocks or strained into a champagne flute for a more elegant presentation. For parties, I like to float a cranberry and a little sprig of rosemary in the drink for a cheery garnish.

Homemade sodas are also a great party idea for kids of all sizes. Just combine syrup and soda or sparkling water over ice … it’s just that easy for a fun and refreshing twist on the traditional soda! Monin has an amazing line up of flavors available online, from spicy mango to blood orange as well as blueberry pie and toasted marshmallow.

Don’t forget to check your grocery stores for fun syrups! Local restaurant supply chain Cash and Carry has a huge inventory of goods so make sure to browse their syrups. You can also experiment in making your own syrups too – ginger jasmine lime is one of my favorites and tastes great in my Cucumber Ginger Jasmine Fizz.

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My Cucumber Ginger Jasmine Fizz!

For the holidays, make sure your non-imbibing guests have just as much fun as everyone else with some creative sips – sans the alcohol.

Cheers! – Kathy

Rosemary Pom Holiday Sparkle
Fresh rosemary’s herbal essence complements the tangy flavor of the clementine and the sweetness of the sparkling cider. When making this in the Middle East, I substituted sparkling date cider instead of the apple cider! It was fantastic!

Makes 1 drink

1 sprig fresh rosemary
1/4 or 1/2 of a clementine or mandarin, depending on size
(I like to use Cuties Clementines as they have no seeds)
1 1/2 oz pomegranate juice
3 oz sparkling apple cider
Garnish: Fresh rosemary sprig

Bend 1 rosemary sprig and drop into a cocktail shaker. Squeeze in the clementine then drop in. Measure in the pomegranate juice. Fill the shaker with ice. Cap and shake vigorously. Pour into a tall glass. Top with the cider and stir. Garnish with a rosemary sprig. (Or, you can shake the drink in the cocktail shaker, then add the sparkling cider and strain the drink into a tall champagne flute for a more elegant look.)

Recipe © Kathy Casey Liquid Kitchen

Cucumber Ginger Jasmine Fizz
Makes 1 drink

3–4 slices fresh cucumber
1 1/2 oz Ginger Jasmine Lime Syrup (recipe follows)
3 oz sparkling water or club soda
Garnish: Candied ginger and cucumber slice on a pick, or a lime wedge

Drop the cucumber into a cocktail shaker and muddle well to release the juices. Measure in the Ginger Jasmine Lime Syrup. Fill shaker with ice. Cap and shake vigorously. Add sparkling water to shaker and then strain drink into a martini glass. Garnish as desired.

Ginger Jasmine Lime Syrup
Makes 12 oz or enough for about 8 drinks

1 tsp minced ginger
1 cup fresh lime juice
3/4 cup sugar
1/2 cup water
2 Tbsp loose jasmine tea

In a small heavy saucepan, combine the ginger, lime juice, sugar, and water. Bring to a boil over high heat and boil 1 minute. Remove from heat and stir in the tea. Steep for 5 minutes, then strain through a very fine strainer, pressing out as much liquid as possible. Discard the solids. Refrigerate the syrup, for up to 7 days, until ready to use.

Recipe © Kathy Casey Liquid Kitchen

Posted by Kathy Casey on December 23rd, 2011  |  Add Comment |  Posted in Cocktails, Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes, other

The Seattle Times

If you’re looking for other great tips, techniques and advice as well as recipes for a fantastic Thanksgiving Day feast, check out the annual Seattle Times’ holiday guide written by Nancy Leson. This guide along with the recipes features a lot of tips and tricks from Seattle chefs and restauranteurs (including myself!), with all sorts of appetizers, entrees, sides and even desserts! Check it out for a d’lish read and try out some of the recipes yourself; you’ll have your guests asking for more in no time!

Holiday Sippin’: Ginger Rouge Cocktail

Fresh ginger, cranberries and orange make for a zesty syrup Ginger Rouge Cocktailwhen blended together. Not only does this housemade syrup add fantastic taste to a cocktail, but it adds a beautiful rouge tint to a drink, which is perfect for some holiday sipping!

On this week’s video of Kathy Casey’s Liquid Kitchen™, I make a Ginger Rouge Cocktail! After making my Housemade Zesty Cranberry Ginger Syrup and letting it cool, I puree it until its smooth using my Vitamix Barboss Advance. Shake in that alongside gin, vodka OR gold rum (your choice!) and Angostura bitters and you’ll have a beautiful and delicious cocktail to sip the night away!

Enjoy! -Kathy

***Make sure to follow @LiquidKitchenTV on Twitter for other sippin’ ideas!***

Posted by Kathy Casey on November 15th, 2011  |  Add Comment |  Posted in Amazon, Cocktails, Fruit, Lifestyle, Recent Posts, Recipes

Citrus Twist: Grapefruit Negroni

Grapefruit NegroniDelicious citrus is a wonderful way of brightening up your taste buds as the colder months come along. From oranges to grapefruits, this season’s citrus is perfect to use in tasty libations!

On this week’s video of Kathy Casey’s Liquid Kitchen™, I make a Grapefruit Negroni! Freshly squeezed grapefruit juice is shaken up with the gin, red vermouth and Campari for this slight variation of the classic Negroni cocktail.

Enjoy! -Kathy

***Don’t forget to check out the Kathy Casey’s Liquid Kitchen Facebook page too!***

Posted by Kathy Casey on November 2nd, 2011  |  Add Comment |  Posted in Amazon, Cocktails, Fruit, Lifestyle, Recent Posts, Recipes
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