Foodie News

Quick Pickles and Amazing Flavors

Who doesn’t love homemade pickles? But sometimes the idea of making them seems daunting. Quick pickle recipes to the rescue – easy to make and store refrigerated! This method is perfect for home pickling beginners.

My recipe for Quick Summer Garden Pickles is fast and easy. Clean quart jars, then pack with a mixture of vegetables (think baby cukes, carrots, peppers, and cauliflower), garlic, chili pods and some fresh flowering dill too if you have it. Boil up a sweet and tart brine and quickly pour into the veggie-packed jars. Quickly screw on the lid, and cool to room temperature for about 45 minutes, then pop into the refrigerator! In just two days, you’ll have delicious pickles 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, Blushing Pickled Peaches! Peaches, fresh ginger, and garlic are covered with a brine of red wine, white vinegar, sugar, salt, coriander seeds and crushed red pepper. They will keep for a month in the refrigerator. Perfectly d’lish to serve up with your favorite cheeses or grilled meats!

Preserves
Who’s ready for tangy Blushing Pickled Peaches?

Here’s to quick pickles! –Kathy

Blushing Pickled Peaches
Be sure to use a freestone variety of peach for this recipe such as Elberta or Hale. Great with grilled ham, steaks and poultry, and especially fantastic with thinly sliced prosciutto, crusty French bread and a glass of Northwest Pinot Gris.

Makes 1 quart

5 – 6 large ripe peaches, peeled, pitted and quartered, about 2 – 2 1/4 lbs.
2 1/2-inch piece of fresh ginger cut into 1/4-inch slices (2 oz wt.)
3 cloves of garlic, peeled
1/4 cup red wine vinegar
1/2 cup distilled white vinegar
1/4 cup water
1/2 cup sugar
1 Tbsp. kosher salt or uniodized salt
1/2 tsp. coriander seeds
1/2 tsp. crushed red pepper flakes

Ingredients

Tightly pack the peach halves, alternating with the ginger and garlic, into 2 clean 1/2-quart jars. (or you can do one 1-quart jar).

Layering

Meanwhile, in a small, non-reactive saucepan bring the remaining ingredients to a quick boil over high heat. Immediately remove from heat and ladle over the peaches, making sure to cover them and transferring all the spices to the peaches.

Brine

Brine 2Finished

Cover tightly and let cool to room temperature. Immediately after cooling, refrigerate peaches. Chill the pickled peaches for 2 – 3 days before using them. They’ll keep 4 weeks in the refrigerator.

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

Quick Summer Garden Pickles
Makes 4 quarts

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 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 August 14th, 2015  |  Add Comment |  Posted in Foodie News, Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes, Snacks

Celebrate Summer Peaches

It’s that time of summer when juicy stone fruits come to market: nectarines, plums, apricots and my favorite, PEACHES!

But isn’t it a bummer when you get a peach and it’s not bursting with that sweet flavor you remember? Well, peach evangelist Jon Rowley has worked to fix that.

Peaches
Jon says that when you cut the peach and its super shiny
that will mean that its gonna be sweet!

Every year he collaborates with Pence Orchards in Wapato and the organic Frog Hollow Farms in Brentwood, California for Peach-O-Rama, celebrated at Met Markets.

Peach-o-rama

Each of these peaches must meet a minimum of 13 Brix (that is the measure of the % of sugar in the peach).

So what to do with all these juicy peaches? Well, eating peaches out of hand is amazingly delicious, but I also love them sliced and tossed in an arugula salad dotted with goat cheese and a sprinkle of toasted northwest hazelnuts.

And if you love sweetness, there is nothing better than a delicious homemade peach pie. And one of my favorites is with stone fruits: peaches, cherries and apricots. But you can make it with all peaches, too!

The recipe incorporates my favorite fruit pie tip: put down a thin rolled out layer of almond paste on the bottom crust before filling the pie it adds a delicious flavor and keeps the crust from getting soggy.

So here’s to the juicy peach! –Kathy

Pie Holes
Peaches combine with other Stone Fruits in this delicious pie!

Summer Stone Fruit Pie with Almond Paste & Amaretto Cream
You can use all peaches in the pie if you like or a variety of other stone fruits to mix in with the peaches.

Makes 19-inch pie

Crust
2 cups flour
1/2 tsp. salt
1/2 tsp. nutmeg
6 Tbsp. shortening or lard
6 Tbsp. cold butter
2 to 3 Tbsp. ice water

Filling
1/4 cup (2 ounces) marzipan (almond paste)
3 cups pitted, 1/4-inch-sliced peaches, peeled
1 cup pitted cherries, (I like to use tart cherries if you can find them, you can also use frozen ones without sugar)
2 cups pitted, 1/4-inch sliced apricots
1/4 cup brown sugar
1/2 cup granulated sugar
2 Tbsp. flour

Egg Wash Glaze
1 egg
1 Tbsp. milk
1 Tbsp. coarse sanding sugar (or substitute granulated sugar), optional

Amaretto Cream
1/2 cup whipping cream
1 1/2 Tbsp. brown sugar
1 Tbsp. amaretto

Preheat oven to 375 degrees F.

To make the crust: In a large bowl, combine flour, salt and nutmeg. Cut in shortening and butter until particles are pea-sized. Sprinkle in ice water, 1 tablespoon at a time, mixing gently with a fork until dough comes together in a ball.

Dough

Divide into 2 even pieces. Do not over handle the dough. (If dough is too soft to handle, press gently into 2 disks, wrap in plastic and refrigerate for about 20 minutes before rolling.)

On a lightly floured surface, roll out the first piece of dough to a bit bigger than your 9-inch pie pan. Brush excess flour off crust, and then gently roll up crust onto rolling pin. Unroll into pie pan and press/fit crust into pan. Roll crust over at edges. Roll out the remaining piece of dough to fit top of pan, but slightly bigger. Cover with plastic and move on to making the filling.

Crust

To fill the pie: Roll marzipan into a ball, then press out into a disk on a piece of plastic wrap. Cover with another piece of plastic wrap. Roll out to fit the bottom crust, place it in the freezer if it’s too soft.

Flattened

Remove the top piece of plastic wrap, then turn it into the curst using plastic wrap as a guide, fit marzipan into the bottom crust. (Remove the plastic wrap).

Covered

Place the peaches, cherries and apricots in a large bowl. In a small bowl, mix together sugars and flour, and then sprinkle over the fruit. Toss to coat the fruit well. Place fruit filling into lined pie pan.

Place remaining dough round on top of pie, trimming off any excess dough. Then crimp bottom and top crusts together with your fingers to seal well and make a pretty edge.

Mix together egg and milk, and lightly brush on top with a pastry brush. Sprinkle with sanding sugar. Make several slits in the top (or cut fun shapes) to allow steam to escape. Bake in preheated oven for about 1 hour or until crust is golden and filling is cooked through and bubbling. Cool pie on a rack.

To make Almond Cream: When ready to serve, whip the cream until it begins to thicken. Add remaining ingredients and whip until stiff. Serve dolloped on pieces of pie.

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

Posted by Kathy on August 7th, 2015  |  Add Comment |  Posted in dessert, events, Foodie News, Fruit, KOMO Radio, Lifestyle, Recipes

Honey Varieties

Oh honey! That amazing sweet and flavorful product our wonderful bees give us!

I love bees, but I use to be afraid of them until I had a couple of hives in my urban garden and there were a LOT of bees! Honey bees go about their business and are busy, busy zooming around the everywhere. They are on a mission so make sure to not get in their flight path.

Did you know a bee will only produce about one twelfth of a teaspoon of honey in its lifetime? Wow!

The United States alone has 300+ varieties of honey. The variety depends on the type of blossom the bees are collecting nectar from. In the northwest, we have one of my all-time faves – blackberry honey!


My Liquid Kitchen 5130 Honey harvested from my Ballard urban garden!

If you are like me and love to whip up creative beverages and cocktails – then swap out your simple syrup for honey syrup – take 2 parts honey and 1 part hot water and mix together until they are combined. It will store for over a week in the refrigerator.

Try adding it to a summery drink like a tall Lemony Collins or a Watermelon Honey Limeade, or in a delicious salad dressing like below!

There are some great recipes on The National Honey Boards site as well as.

Cheers to a sweet summer! –Kathy

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

8 cups local, mixed baby greens
Blackberry Honey Vinaigrette (recipe follows)
1/2 cup fresh blackberries or raspberries
1/4 cup (1 ounce) chopped toasted hazelnuts
2 ounces chevre-style goat cheese, crumbled

Blackberry Honey Vinaigrette
1/4 cup fresh blackberries
2 Tbsp. red wine vinegar
1 Tbsp. honey such as wildflower or blackberry
1 tsp. Dijon mustard
3 Tbsp. canola oil or light olive oil
pinch cayenne pepper
1/4 tsp. kosher salt

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

To serve salad: Toss greens with dressing and divide among 4 plates. Scatter with berries, hazelnuts and goat cheese. Serve immediately.

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

Posted by Kathy on July 23rd, 2015  |  Add Comment |  Posted in Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes, salads

In The Mix Magazine

In The Mix Magazine shared my recipe for Gin with House-made Bitter Lemon & Soda cocktail as a refreshing summer gin drink. Perfect to sip while enjoying the warm summer weather.

For a demo on how to make the House-Made Bitter lemon, check out this episode of Kathy Casey’s Liquid Kitchen.

Posted by Kathy on June 30th, 2015  |  Add Comment |  Posted in Cocktails, Foodie News, Press, Recent Posts, Recipes, Small Screen Network

Cheers Magazine

Cheers Magazine shared some of the #SippingSocial beverage trends that I’ve seen posted on social media and that I presented at this year’s NRA conference’s BAR event. Check out www.LiquidKitchen.com for a link to my presentation and don’t forget to tag #SippingSocial for all the cool drink ideas that you see.

Posted by Kathy on June 26th, 2015  |  Add Comment |  Posted in Cocktails, Conferences, Foodie News, Lifestyle, Recent Posts

Drink your Veggies!

We have all heard that we should eat our vegetables, but why not drink them too?

Veggie juices are common now in smoothies, adding their healthy vitamins and antioxidants. And there are a ton of veggie juice blends you can buy bottled with everything from kale to carrots to broccoli. But what about other drinks?

I love adding fresh vegetable juices to citrusy drinks like lemon- or limeades, sparkling water, and cocktails too!

Recently I shook up a Honey Carrot Collins to serve at my #SippingSocial presentation at the National Restaurant Association’s BAR show. It incorporated fresh pressed carrot juice mixed with gin, honey, and fresh lemon, finished with a splash of soda. The ingredients are all trending in cocktails right now – it was a huge hit! Visit www.LiquidKitchen.com for the recipe!

Carrot Collins
Honey Carrot Collins – yes please!
The fresh pressed carrot juice makes the color of this cocktail amazing!

Or how about deep red beet juice added to your favorite margarita with a little splash of orange and a dash of hot sauce too. It’s d’lish!

Homemade lemonades are delicious as well with the addition of kale or celery juice and some fresh basil for an herbalicious and veggie twist.

So think outside of the glass with some fun veggie juice drink experimentation this summer. The markets are brimming with inspiration for your next happy hour! –Kathy

Posted by Kathy on June 18th, 2015  |  Add Comment |  Posted in Cocktails, Foodie News, KOMO Radio, Recent Posts, Recipes, Tasty Travels

Cooking Up Memories of Ernie Pino

Ernie Pino – amazing chef, columnist, and most of all a dear friend, passed away earlier this month. I can’t find the words to express my sadness, so I will only say this: “Ernie I know that your table in Heaven is set with great food and drinks and that you’re surrounded with friends and love ones passed. We will miss you greatly, but you will live on in our hearts forever.”

Ernie Pino
Ernie and I in 2004 Getting Ready to Cook Paella!

Years ago, Ernie did some amazing classes for us during the early days of the Food Studios on Spanish cuisine. I found in my files an article he wrote on his beloved paella. Here is his original followed by the recipes he did for the class. Thank you, Ernie for teaching so many chefs and food enthusiasts the fine art of paella; your passion lives on with us. –Kathy

Paella—By Ernie Pino, 2003

I love teaching cooking classes. Sometimes, I focus on NW themes, like chowders, salmon and shellfish. Often, I teach tapas, gazpacho, paella or any combination thereof. My students are always attentive, sometimes passionate, and never dull. Recently, a group of students was preparing to head home after one of my summer picnic salads classes, and for whatever reason my Hispanic heritage became the subject of conversation. I suddenly found myself waning nostalgic, extolling the virtues of being raised in a bilingual and bicultural home. Soon, some of the classmates began to share their own experiences of visiting Latin countries; a few even demonstrated their Spanish-speaking prowess (keep in mind, it was a warm and lazy summer evening, rich in camaraderie, food and just a wee bit of wine). Inevitably, this sort of dialogue results in an exchange of favorite Spanish terms, cerveza (beer) ranking among the top 10, closely followed by the Spanish word for bathroom, baño. Occasionally, a naughty phrase or two is dispensed but on this particular night someone said the word “paella”. Surprisingly, even the non-Spanish speakers raised their hands when asked if they recognized this term.

So, in the midst of a course on al fresco foods, the focus shifted to the dish most closely associated with Spain, paella. Interestingly, although my students recognized the word, very few of them could tell me much about paella—a dish as rich in tradition as it is ingredients. And so today, the topic is paella. Grab your dictionaries—we’re talking Spanish.

“La paella” or “paellera” is a metal cooking utensil—a flat, wide and shallow pan with two curved handles on opposite sides. The word itself is old Valencian and it’s roots stem from the Latin “patella”, which, in Galicia, Spain, means a flat basket. Today, the word paella is synonymous with both the luscious rice dish and the vessel in which it is prepared.

Paella is traditionally cooked over firewood, which allows the smoke to permeate and add a robust flavor. The Spanish language has two different words for wood “leña”, which is firewood and “madera”, any type of wood…of which, some may become leña

On the southeastern coast of Spain, below Barcelona, an area named El Levante is known as the Region of the Rices. The Moors brought the art of rice growing to this territory more than 1000 years ago, by establishing elaborate irrigation systems throughout the fertile deltas of the land. Understandably, rice has become a traditional staple there and it’s preparation, a delicious art form. As with most legendary foods, the origin of the dish called paella is hotly contested, yet the region most closely associated with this hearty stew remains Valencia. Thus, the title “Paella Valenciana”, which appears often in recipes and on menus.

After rice became standard fare in Spain, the peasants of Valencia would prepare paella with common ingredients found in the countryside, such as onions, tomatoes and even snails. Occasionally, a rabbit or duck would be added and, when possible, a chicken or two. Eventually, the “Valencian rice” became widely known. By the end of the nineteenth century, “Paella Valenciana” had established itself.

Today, tourists and locals alike will visit Spain’s restaurants and enjoy paella in its various interpretations. Some adventurous souls might even try their hand at preparing it at home. The basic foundation for true paella requires using short grain Valencian or Arborio style rice (the west coast equivalent being California Pearl rice), infused with saffron. Beyond that, the sky’s the limit. Paellas can be all vegetarian, strictly seafood, a meat lover’s smorgasbord, or any combination thereof. You can incorporate squid, langoustines, guinea hen and quail, and make it up as you go—though a tried and true Spaniard may cry foul and proclaim his to be the recipe for a traditional and authentic paella. Beware; this dish has been known to stir passions as well as appetites. Although the list of ingredients may seem exotic and somewhat daunting, ask anyone who has made a paella or two and they’ll tell you—preparing paella is a Spanish piece of cake. Think about it: paella is a one-dish meal, it’s the perfect party food and it feeds a small tribe.

Now, repeat after me, “pah-ay-ah”. It’s a Spanish word that you can say with conviction and authority. So roll up your sleeves and start practicing what you preach! – Ernie

Ernie Pino’s Spanish Paella Dinner Menu & Recipes<
Ajo Blanco con Uvas de Málaga (White Gazpacho with Málaga Grapes)
Paella Valenciana with Seafood
Torta de Manzana Cantabria (Apple Cake)/p>

Ajo Blanco con Uvas de Málaga
(White Gazpacho with Málaga Grapes)

Serves 4 to 6

This traditional, pre-Colombian, Gazpacho came from southern Spain’s Andalucía region, where almonds and grapes are grown. For centuries it was a common meal for the poor and working class, who grew most of the ingredients themselves. Then, when the rare and expensive products of the Latin American “New World” (tomatoes, bell peppers and cucumbers) were brought to Spain, the wealthy added these new vegetables to the dish and gave it an upscale edge. They also turned their backs on the more traditional white Gazpacho, and never looked back. This started a new wave of cooking in Western Europe, and made popular many of the foods we still enjoy today.

2 cups water
8 ounces French bread slices, crusts trimmed and torn into pieces
3 tablespoons olive oil
2 tablespoons Sherry wine vinegar or red wine vinegar
2 garlic cloves, chopped and puréed
Salt
1 cup slivered almonds, toasted
2 1/2 cups ice water

1 1/2 cups green grapes

Pour 2 cups water over bread and let soak for 5 minutes. Drain. Squeeze bread until dry. Transfer bread to food processor. Add oil, vinegar and garlic purée. Season with salt to taste. Add almonds and ½ cup ice water, and blend until smooth. With machine running, gradually add remaining 2 cups ice water. Taste for salt.

Cover and refrigerate at least 8 hours (the flavors need to blend) and preferably over night.
Serve chilled, mixing well before serving. Garnish each serving with grapes.

Recipe by Ernie Pino.

Paella Valenciana with Seafood
Serves 6 to 8

1 1/2 pounds raw jumbo shrimp
5 large garlic cloves, crushed and minced (divided)
1 – 2 1/2 lb. rabbit (or chicken), legs, thighs and breasts separated
1 medium yellow onion, quartered, and 1 large onion, minced (divided)
3 teaspoons salt (divided)
1/2 teaspoon crushed saffron threads
1 tablespoon all-purpose flour
1 teaspoon freshly ground black pepper
1/2 cup olive oil
1 cup sliced chorizo sausage (Spanish style)
1 4-ounce jar pimientos, drained and cut into strips
2 large tomatoes peeled and chopped (see note)
2 cups uncooked short-grain rice, such as Arborio or pearl
8 ounces fresh, minced clams, drained, or one 6-ounce can, drained
8 ounces fresh squid tubes and tentacles
12 fresh mussels, scrubbed
1 cup fresh or frozen peas
1 cup fresh green beans

Marinate prawns in their shell with 2 of the minced garlic cloves (prepare the night before and refrigerate.)

Reserve the breast, legs and upper joints of the rabbit (or chicken) Combine the remaining pieces with 3 cups of water; add 1 the quartered onion, 2 teaspoons of salt, and ½ teaspoon of saffron threads. Boil 30 minutes, strain and measure out 2½ cups of the stock. Set aside. (Can be prepared earlier and refrigerated.)

Cut the reserved pieces of rabbit (or chicken) into small pieces through the bone (or ask your butcher to do this for you).

Dust the pieces with flour and 1 teaspoon salt and pepper. Heat olive oil in a paella pan or large heavy skillet on medium heat, and cook until crispy-brown and tender. Set aside.

Add reserved shrimp and chorizo to the same pan, cooking until shrimp turns pink. Remove from pan and set aside.

Add minced onion, remaining 3 cloves minced garlic, pimiento and tomatoes to the pan and cook until the onion is tender.

Add the rice to the onion mixture and stir to glaze.

Bring the reserved stock to a boil and add to the rice mixture.

Add clams, squid and mussels, bringing to a boil, and simmer for 5 minutes.

Add the peas and green beans, and cook 5 minutes more, uncovered.

Arrange the rabbit, shrimp and chorizo atop the rice, amongst the squid and mussels. Cover the pan and place over hot coals or low heat on the stove, or in a preheated 400°F oven for 30 to 40 minutes, or until all liquid is absorbed. Serve with a crusty bread and Rioja wine.

NOTE: To peel tomatoes, cut an “X” at stem end and on the bottom. Plunge into boiling water for 30 seconds to 1 minute. Remove immediately and plunge into iced water. Skin should slip off easily.

Recipe by Ernie Pino.

Torta de Manzana Cantabria
(Apple Cake)

This rich, rustic Cantabrian confection has a delicate spice-cake quality and somewhat of a pudding texture. It may be served warm or at room temperature.

Cake
3/4 cup (1 1/2 sticks) unsalted butter
6 Gala or Golden Delicious apples (about 2 1/4 pounds), peeled, cored and cut into 8 wedges
2 Tablespoons Applejack or brandy
1 1/2 cups sifted all purpose flour
1 cup sugar
3 large eggs
3 Tablespoons milk
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon

Glaze
¼ cup apricot jam
1 Tablespoon applejack or brandy

Powdered sugar (optional)

FOR CAKE: Preheat oven to 350°F. Grease 9” diameter spring form pan with
2 3/4” high sides. Dust pan with flour. Melt butter in heavy large skillet over medium heat. Add apples, cover and cook until tender, about 8 minutes per side. Using slotted spoon, transfer 16 apple slices to processor. Add applejack and purée. Add flour, sugar, eggs, milk, baking soda and cinnamon and just combine until blended. Do not over mix. Pour batter into prepared pan. Drain remaining apple slices and arrange atop batter in a circular (star-burst) pattern. Bake until tester inserted into center comes out clean, about 50 minutes. Transfer to rack to cool.

MEANWHILE, PREPARE GLAZE: Stir jam and applejack in small pan over medium heat until jam melts, about 1 minute.

Brush some of glaze over warm cake. Cool cake 30 minutes. Release pan sides. Heat remaining glaze and brush over cake. Dust with sifted powder sugar.

Recipe by Ernie Pino.

Posted by Kathy on May 12th, 2015  |  Add Comment |  Posted in dessert, Foodie News, meats, Recent Posts, Recipes, soups

New Day Northwest

I had a great time on New Day Northwest‘s set talking about MOHAI’s latest exhibit, shaking up some Prohibition-style cocktails, and my upcoming lecture Women of Temperance and Tenacity on Thursday, May 28th. For the Clover Club and Old Fashioned cocktail recipes, make sure to visit www.LiquidKitchen.com.

Posted by Kathy on May 7th, 2015  |  Add Comment |  Posted in Cocktails, Foodie News, Lifestyle
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