Snacks

Lavender

Many people think of lavender as scenting soaps, spa treatments and perfumes, and it’s well-known for its calming and relaxing properties. But lavender has also enjoyed a long history in the culinary world.


For the lavender lovers, the 19th Annual Sequim Lavender Festival is this weekend!

In fact, it is experiencing quite resurgence. Chefs, bakers and mixologists alike are using this member of the mint family to spruce up savory dishes, sweets, and cocktails.

Lavender is best used sparingly to let its fragrant flavour subtly shine and not to overpower. When added to an herbaceous seasoning mix like Herbs De Provence, it gives a unique note to grilled proteins like chicken or pork.

A sprinkle of lavender into your favorite sugar cookie recipe adds a delicious floral note, like in my Lemon & Lavender Shortbread Cookies.

Lavenders
Beautiful Lavender growing in our urban garden at the Food StudiosLiquid Kitchen

If you are a jam maker try adding a pinch or two of lavender to your next batch of strawberry jam. I also love it infused in a little local honey and drizzled over cheese or a sprinkling in the filling of a berry pie.

For a super-refreshing drink, whip up my Lavender-Mint Lime Cooler – made with an easy to make lavender simple syrup. Drink it over ice or with a splash of gin, vodka or silver rum for summertime sipping perfection.

Here’s to lavender!–Kathy

Lemon & Lavender Shortbread Cookies
A wonderful not-too-sweet cookie with big flavor.

Makes 12 cookies

1 stick butter, softened
2 tsp fresh lavender
1 Tbsp. lemon zest, finely minced
1/3 cup confectioners’ sugar
1 1/4 cup all-purpose flour
1 Tbsp. local honey

Preheat oven to 375°F.

In a mixing bowl with an electric mixer, beat the butter, lavender, lemon zest and sugar until light and fluffy. Add in the flour and mix until just combined. Add the honey and then mix until dough just comes together.

With lightly floured hands roll dough into a 2” round cylinder and wrap tightly in plastic wrap. Refrigerate until well chilled.

When ready to bake preheat oven to 375 degrees.

Slice dough into 12 even slices with a sharp knife and place on a baking sheet pan.

Bake shortbread in middle of oven approx. 10 minutes or until bottom of cookies are pale golden. Remove from oven and remove cookies to a cooling rack.

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

Lavender-Mint Lime Cooler
Zesty lime syrup and fresh mint make for a refreshing drink, perfect for any patio party or sunny afternoon.

Makes 7 cups – serves 8 to 10

3 Tbsp. finely minced lime zest (with no white pith)*
8 – 10 large sprigs fresh lavender
8 large sprigs fresh mint
2 cups sugar
2 cups water
————————————
1 1/2 cups fresh-squeezed lime juice
3 cups water (or substitute soda water if serving right away)
Garnish: lime wheels and fresh lavender sprigs

Combine the zest, lavender, mint, sugar, and water in a small saucepan. Bring to a quick boil over high heat. Boil for 1 minute then remove from heat. Let sit for 30 minutes to allow the mint to steep and the syrup to cool.

Remove and discard mint from syrup. In a large pitcher, combine the cooled syrup, lime juice, and water. Serve over ice in a tall glass garnished with lime wheels and mint. Keep refrigerated for up to 1 week.

* Zest is the outer peel of the fruit – with no white pith attached. You can remove the zest from the fruit with a fine zesting tool that makes long, very thin, pretty strands, or you can peel off the zest with an ordinary potato peeler, being careful not to get any white pith, and then finely mince it.

Recipe developed by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com

Posted by Kathy on July 16th, 2015  |  Add Comment |  Posted in events, KOMO Radio, Recent Posts, Recipes, Snacks

Wild Fennel

Did you know fennel grows like a weed in the Pacific Northwest? Especially in Ballard. I see it growing along the road on my commute to work every morning and it grows beautifully in my urban parking lot garden! It’s basically a weed – a delicious, anise-flavored weed.

Fennel 1
Fennel growing in my urban garden!

If you want to try planting it, find some growing wild and then harvest the seeds in the fall. Sprinkle the seeds around your garden, but be careful. It likes to grow and spread everywhere.

If you happen to have wild fennel in your neighborhood or garden you can use the whole plant. Early tender fennel fronds chopped and added to a salad. Even the coveted fennel pollen picked from the flowers are great in dishes – so elegant and trendy to sprinkle over almost anything.

Fennel 2
Harvested fennel seeds

Here is a link to my Liquid Kitchen video on Small Screen Network to see how to make Fennel-Roasted Walnuts – a great nibble to serve with your favorite cocktail.

Later in the year, I love to harvest the seeds, dry them and enjoy all year long! -Kathy

Fennel-Roasted Walnuts
This recipe is from my book Sips & Apps and is one of my favorites. Perfect to take to a party, or even bag up for little gifts.

Makes 5 cups

2 tablespoons fennel seed
1/3 cup sugar
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 egg white
1 pound (about 4 cups) walnut halves

Preheat an oven to 250 degrees F. Spray a rimmed baking sheet with cooking spray, or lightly oil it.

Grind the fennel seed in a spice grinder or mortar and pestle until finely ground. In a large bowl, mix the ground fennel with the sugar, salt, and pepper. Set aside.

In a large bowl, whisk the egg white until frothy. Add the nuts and toss to coat evenly. Using a fine-mesh strainer, drain off excess egg white. Add the drained nuts to the spice mixture and stir to coat evenly.

Spread the nuts on the pan; they will be a little thicker than a single layer. Roast for 20 minutes. Stir, and roast for 20 minutes more, until the nuts are golden and crisp. Remove from the oven and stir the nuts on the baking sheet but do not remove them. Be sure to let the nuts cool completely and become crisp. Store in an airtight container at room temperature for up to 2 weeks. If necessary, recrisp them in a 350 degree F oven for a few minutes before serving.

Recipe from Kathy Casey Sips & Apps, Chronicle Books

Posted by Kathy on June 4th, 2015  |  Add Comment |  Posted in KOMO Radio, Lifestyle, Recent Posts, Recipes, Small Screen Network, Snacks, videos

Super Bowl Sips & Apps – Go Hawks!

It’s Super Bowl Weekend – woo hoo! Go Hawks! And I’ve got some great sips & apps for Beast Mode-style partying!

Did you see the New York Daily News game day chef seafood smack down between Seattle and New England? Well I represented us well! We don’t need Old Bay on our local seafood – yes I called that out!

NY Daily News
GO HAWKS!

Start off with oh-so-Seattle Seahawks Superfan Salmon Sliders. Alaska sockeye salmon burgers on Macrina Bakery’s little slider buns slathered with lemon rosemary aioli and topped with pickled onions and arugula. Score this one for flavor points!

Sliders

And it’s not a party without some deviled eggs – you know how much I love these! The 12th Egg features crispy bacon, local Beecher’s Cheese flagship cheddar, and Dungeness crab meat. Make sure to make plenty – they’ll be flying off the plate in no time.

Deviled Eggs

Looking for something to quench your thirst while cheering (and maybe screaming) for the Hawks? Make my “Legion Of Boom” cocktail. Inspired by our heavy hitting defense, this crowd pleasing cocktail uses fresh mint, silver rum, and fresh grapefruit juice. It’s then topped off with an IPA for another great flavor hit. BOOM!

Boom

Celebrate in true 12th Man style with these recipes and GO HAWKS! –Kathy

The 12th Egg – Bacon Cheddar Crab Deviled Eggs
Eggs, bacon, cheese … they go hand in hand. Top with Northwest Dungeness Crab to celebrate the game day 12th Man Style!

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling
3 Tbsp. mayonnaise
3 Tbsp. sour cream
1/2 tsp. Dijon mustard (optional)
1 tsp. minced fresh garlic
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/3 cup finely grated sharp cheddar cheese, such as Seattle Beecher’s Cheese – Flagship Cheddar

Topping
1/4 cup finely chopped crisp-cooked bacon
2 Tbsp. very thinly sliced green onion
4 oz wt. Dungeness crab meat (or substitute Alaska King crab)
Freshly ground black pepper

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, sour cream, mustard, if using, garlic, salt, and pepper, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the cheddar until evenly mixed in.

Spoon the mixture into a pastry bag fitted with a large plain 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, mix the bacon, green onion and crab. Divide topping among the eggs.

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 adapted from D’Lish Deviled Eggs by Kathy Casey

“Legion Of Boom”
Bring the boom with the perfect play between grapefruit and IPA in this game day cocktail.

Makes 1 cocktail

2 mint sprigs
1 oz Bacardi silver rum
2 oz fresh squeezed Sunkist® grapefruit juice
1 oz simple syrup*
————————————
3 oz Pike Brewery IPA
Garnish: grapefruit slice and mint spring

Measure the Sunkist® grapefruit juice, simple syrup and rum into a cocktail shaker. Tear the mint sprigs and drop in. Fill with ice, cap and shake. Pour cocktail into a tall glass. Add IPA and stir. Garnish with grapefruit and mint.

*To make Simple Syrup: combine 1 cup boiling water with 1 cup sugar. Stir until sugar is completely dissolved. Cool and store refrigerated for up to 2 weeks.

Recipe by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com

Posted by Kathy on January 30th, 2015  |  Add Comment |  Posted in appetizers, events, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes, Snacks

Perfect Pumpkins

What says October more vividly than a big, beautiful orange pumpkin? Whether nestled amongst bales of hay and colorful corn for a harvest celebration, or decked out in full Halloween regalia, pumpkins are one of the most recognizable mascots of the Fall season.

Pumpkins come in many different shades from deep amber-orange to buttery yellow as well as ghostly white and even blue! Their variety of color, size and quirky shapes, along with their shelf life make them the perfect seasonal decoration.

What could be more fun than packing the family into the car and spending a crisp autumn afternoon on a U-Pick farm? The variety is endless and everyone has their own idea of what makes the perfect pumpkin… finding it amongst all the others is the best part!

Once you’ve found The Best Pumpkin Ever, it’s time to decide what to do with it! Will you gather around the kitchen table, hollow it out and carve it into a grinning Jack-o’-lantern; break out the acrylics and paint it into a Halloween masterpiece; or leave it au natural? Whatever you decide, pumpkin decorating is such a great way to get the whole family involved.

I love those little tiny pumpkins called Jack Be Little. Wondering what to do with them? Just cut the top off and scoop out the seeds, then rub them down with olive oil, season them and bake ‘til tender. And the whole thing is edible – skin and all!! They are also fun to fill … with your favorite stuffing, custard or bread pudding too!

And don’t forget the seeds! Spice up some Cha Cha Pumpkin Seeds with some olive oil and a little chipotle seasoning and you have the perfect afternoon treat or scary movie snacker!

So get ready for fall with the biggest (or smallest!) pumpkin you can find! – Kathy

Cha Cha Pumpkin Seeds
Makes 2 cups

2 cups seeds from pumpkin
3 Tbsp olive oil
1 1/2 to 2 tsp Dish D’Lish Cha Cha Chipotle Lime Seasoning

Preheat oven to 375°F. Rinse the seeds under cold water to remove any pumpkin flesh or strings. Drain well and measure. Place in a bowl and toss with the olive oil. Sprinkle with the seasoning, a tablespoon or so at a time, tossing between additions. Toss well until evenly coated, then spread the seeds on a nonstick baking sheet. Roast for 8 to 10 minutes, or until crispy and toasted.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on October 16th, 2014  |  Comments Off on Perfect Pumpkins |  Posted in KOMO Radio, Recent Posts, Recipes, Snacks

Pacific Northwest Gems: Hazelnuts

Hazelnuts, also known as filberts, are grown right here in the Pacific Northwest! Did you know that 99% of the hazelnuts grown in the United States are grown in Oregon alone!

Hazelnuts are a pretty healthy nut as well! They have very low saturated fat and a ton of protein, fiber, iron and complex carbohydrates. Also, just like all tree nuts, they do not contain any cholesterol.

Many recipes call for roasted hazelnuts – don’t let that stop you, it’s pretty easy. You just have to know the tricks!

Place them on a baking sheet in a 350°F oven and toast for about six to eight minutes – Keep your eye on them and set a timer! As soon as you can smell their nutty aroma, they’re done!  They’ll keep cooking once they’re off the heat, so it’s easy to overdo it.

When the nuts are cool enough to handle, put them in a clean dish towel, and rub as much of the skin off as can.

They not only add great flavor to recipes but also texture and crunch. Both those things come through in my recipe for Cheddar Ale Spread. Made with lots of other NW ingredients like Tillamook Cheddar Cheese and local beer – it’s perfect for parties!

Sprinkled on a salad, tossed in baked goods or just eaten out of hand – Hazelnuts are d’lish any way you enjoy them. -Kathy


Photo from Kathy Casey’s Northwest Table.

Cheddar Ale Spread
The spread can be kept refrigerated for up to 4 days. Bring it to room temperature about 1 hour before serving.

Makes 6 to 8 servings

8 ounces cream cheese
2 teaspoons Dijon mustard
2 1/2 cups (10 ounces) shredded extra-sharp Cheddar cheese, such as Tillamook
2 tablespoons half-and-half
1/4 teaspoon Tabasco sauce
1/4 teaspoon salt
1/4 cup flavorful Northwest beer
2 tablespoons chopped fresh parsley
1/2 cup hazelnuts, lightly toasted, skinned, and coarsely chopped (optional)
Overnight Semolina Flat Bread (recipe follows), crackers, or crostini
Fresh rosemary sprigs for garnishing

Combine the cream cheese, mustard, Cheddar, half-and-half, Tabasco, and salt in a food processor. Process for about 30 seconds, add the beer, and continue processing until very smooth. Pulse in the parsley and hazelnuts until just dispersed.

Serve in a nice-looking container with the flat bread attractively broken up around it. Garnish with rosemary sprigs.

Overnight Rosemary Semolina Flat Bread
For even baking, rotate the pans in the oven and switch them from upper to lower racks midway through baking.

Makes 8 large pieces before being broken up

1 package active dry yeast (2 1/4 teaspoons)
1 teaspoon sugar
1 cup warm water (110°F), plus more if needed
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 1/2 cups flour, plus more for dusting
2 teaspoons very finely chopped fresh rosemary
1/2 cup semolina
1 teaspoon kosher salt, plus more for topping

In a large bowl, combine the yeast, sugar, and 1 cup of water. Add 2 tablespoons of oil. Let sit for 10 minutes until foamy.

In a medium bowl, mix 2 1/2 cups of flour, the rosemary, semolina, and 1 teaspoon of salt.
Add the flour mixture to the yeast mixture, stirring with a large spoon to combine. Then, using clean hands and working in the bowl, mix until the dough comes together. If needed, add another 2 tablespoons warm water and continue mixing dough into a ball.

On a lightly floured surface, knead the dough for about 4 to 5 minutes.

Drizzle the bowl with 1/2 teaspoon oil and return the dough ball to the bowl, turning the dough to coat well with the oil. Cover the bowl with plastic wrap and refrigerate overnight or for up to 24 hours.
When ready to bake, preheat an oven to 425°F. Meanwhile, cut the dough into 8 wedges, then cover with a damp towel and let sit at room temperature for 10 to 15 minutes before rolling.

On a lightly floured surface, roll out each wedge into a 5-by-10-inch rectangle. Brush or drizzle with oil and sprinkle with salt to taste. Arrange on ungreased baking sheets and bake for 10 to 15 minutes until golden and crispy but not overbrowned.

Recipe from Kathy Casey’s Northwest Table.

Posted by Kathy Casey on February 27th, 2014  |  Comments Off on Pacific Northwest Gems: Hazelnuts |  Posted in KOMO Radio, Recipes, Snacks

Easy Smoothies!

As we’ve all heard, eating a healthy breakfast is important. It’s the key to maintaining a healthy lifestyle and getting your metabolism revved up for the day.  But some of us just don’t have time to get it together in the mornings (especially without that first cup of joe!). Now, this is where smoothies come in!

Dust off your blender (I love my Vitamix!) then add in either fat-free yogurt or protein powder, some of your favorite fruits either fresh or frozen and filtered water. But don’t stop there!

Try new additions like matcha powder, flax seeds, goji berries, and even trusty peanut butter; these all are great smoothie boosters.

“Green” smoothies are ever popular these days, but don’t let the color fool you. They’re super healthy! I like to make mine with organic “green” juice, some protein powder, half a ripe banana to add natural sweetness, then blend it all up with half a peeled orange and add in more greens with handful of kale! Yes, it looks like Shrek made it – but it’s a great way to start your day and you’ll feel green goodness coursing through you!

For other smoothie-inspired recipes, check out my blogging friend Healthy Blender Recipes‘ recipe for VEGA Vegan Banana Vanilla Chai Green Protein Smoothie – wowza! -Kathy

Kathy’s Jump-Start Smoothie
Makes 1 serving

1/2 cup frozen fruits or fresh fruits
1/2 cup fat-free plain Greek yogurt
2 Tbsp agave nectar (or sub honey for another all natural sweetener)
1/2 cup ice cubes
1/2 – 1 tsp flax seed (the more seeds – the more “texture”)
1 fresh kale leaf (optional)

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

Recipe by Kathy Casey Liquid Kitchen®

Posted by Kathy Casey on May 30th, 2013  |  Comments Off on Easy Smoothies! |  Posted in breakfast, Foodie News, Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes, Snacks

D’lish Deviled Eggs

Anyone who knows me knows that I love deviled eggs. Whenever I show up to a party with a full party platter of them, they are the first thing to fly off the table!

How much do I love them? Well, I wrote a whole book about them – my new book D’Lish Deviled Eggs features more than 50 classic and creative variations!

dde cover

Everyone has their favorite way of making them. I know that grandma’s classic recipe is always a go-to for most people, but these one-bite (maybe two-bite!) apps are the perfect platform to get inspired with!

From California Roll Deviled Eggs with a filling made with avocado and wasabi topped with crab and cucumber – to sassy Chipotle Eggs to Cheddar and Bacon—there are tons of different takes on the classic and some fun and kitschy variations too. What better way to use up all those hard-boiled eggs after Easter?

D’lish Deviled Eggs is available in books stores, online and digital. Just think, you’ll have over 50 new ideas for your next party appetizer!

Web: www.dlishdeviledeggs.com for more fun deviled egg tips and recipes.

Tweet Tweet: @chickytweets on Twitter!

So get crackin’ and enjoy some d’lish deviled eggs! –Kathy

Chipotle Deviled Eggs

Chipotle Deviled Eggs—yum!
(Photo © Kathy Casey Food Studios from D’Lish Deviled Eggs)

Chipotle Deviled Eggs

I’ve been making these for years and they have become a cocktail-party staple. The spicy tomato topping adds textural and visual pizzazz. Serve these with your favorite margarita for a perfect pairing.

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling
3 Tbsps mayonnaise
3 Tbsps regular or low-fat sour cream
1/2 tsp Dijon mustard
1 to 2 Tbsps chipotle chile purée (see tip)
1 tsp minced fresh garlic
1/4 tsp salt
2 Tbsps thinly sliced green onion

Topping
1/2 cup small-diced tomatoes
1 Tbsp minced white onion
2 Tbsps chopped fresh cilantro
1 to 2 tsps chipotle chile purée (see tip)

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, sour cream, mustard, chipotle purée, garlic, and salt, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the green onion.

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, mix together the tomatoes, onion, cilantro, and chipotle purée. Top each egg half with about 1 tsp of the topping.

Tip: To make chipotle chile purée, place canned chipotle peppers in adobo sauce, with the sauce, in a food processor or blender and purée until smooth. Freeze any extra purée for another use.

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, Andrews McMeel Publishing

Posted by Kathy Casey on March 21st, 2013  |  Comments Off on D’lish Deviled Eggs |  Posted in Amazon, appetizers, Books to Cook, breakfast, dessert, Foodie News, KOMO Radio, poultry, Recent Posts, Recipes, seafood, sides, Snacks

Healthy Snack: Yogurt!

Yogurt is one of my definite go-to, easy snacks. It’s healthy; individually packaged; and come in a wide variety of flavors! From Boston Cream Pie to Passion Fruit, to Orange Creamsicle to Boysenberry.

And these days, people just can get enough of Greek Yogurt! It’s creamy and smooth and the low-fat varieties taste so luscious!

Greek yogurt is packed with muscle-building and appetite suppressing proteins, and fat-free versions are low in calories and sugar, making this treat a total win-win in my books. For added flavor, top it with freshly chopped fruits, crunchy granola, a drizzle of honey, or… shaved dark chocolate! The options are endless!

This dairy darling has many d’lish applications. I love mixing it into mashed potatoes or adding a dollop on top of my morning oatmeal drizzled with maple syrup. For healthy app, dip rice crackers or baked chips into plain Greek yogurt topped with salsa and a sprinkling of chopped cilantro – delicioso!

Greek yogurt is the perfect addition to any morning routine. It’s great when blended into my Fiber Packed Breakfast Smoothie! Blended with a whole-peeled orange, a spoonful of local honey, ice and a few flax seeds–you’ll have the energy you need to start your day right.

Yogurt has definitely lost its “plain vanilla” reputation and I’m glad! –Kathy

Fiber Packed Breakfast Smoothie
The great thing about smoothies are that you can customize to your personal taste. Add a tablespoon of protein powder, or toss in some fresh or frozen berries.

Using a whole orange adds not only great taste, but extra fiber too. And if you want to jack up the fiber even more add a few torn leaves of fresh kale.

And if you really love smoothies- be sure to get yourself a fantastic blender. I love my Vitamix it makes smoothies in a flash!

Makes 2 servings

1 large orange
1 ripe banana, cut in chunks
1/2 cup low-fat or fat-free yogurt
1 – 2 Tbsp local honey, agave nectar (or sub a packet of no-cal sweetener)
1/2 – 1 teaspoon flax seed (the more seeds – the more “texture”)
1 cup ice

Cut the peel off the oranges, trim away any white pith, cut the fruit into chunks, removing any seeds.

Place the orange, banana, yogurt, honey, flax seeds and ice in a blender cup and blend on high speed until smooth. Divide between two glasses and serve immediately .

Recipe by Kathy Casey Food Studios®

Posted by Kathy on February 8th, 2013  |  Comments Off on Healthy Snack: Yogurt! |  Posted in appetizers, breakfast, Foodie News, Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes, sides, Snacks
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