Foodie News

Tales of the Cocktail

Calling all cocktail enthusiasts! What do you get when you combine thousands of mixologists, spirit industry professionals, bar enthusiasts, and a lot of libations together? Tales of the Cocktail, of course!


Photo from Kathy Casey Food Studios

Think of it as a five day summer camp for the best and brightest in the spirits industry. Held annually in New Orleans, the week features seminars, parties, and cocktailing galore in this boozy 24-hour playground. It can be a liver workout – trust me!

Mixologists from all over the country (including local NW bartenders!) put their skills to the test by participating in crazy cool competitions. And when you need a break from all the booze- there are tons of unique bookstores and gift shops to explore.

Not only is the festival SO much fun, it’s the best way to find out the latest and greatest trends in the spirits industry. And good news- tickets are open to the public! So if you’re looking for a reason to expand your liquor knowledge and visit NOLA- Tales of the Cocktail is the perfect excuse.

Can’t make it this year? No problem! You can still get in the spirit by making my d’lish Maple Ramos Fizz cocktail at home.

For ticketing information, visit their website.

And follow along with me on Twitter @KathyCaseyChef – I’ll be tweeting everything Tales direct from New Orleans next week!

-Kathy

Maple Ramos Fizz
Makes 2 cocktails

Maple adds another layer of flavor to this classic brunch cocktail. Try Sipsmith Gin with a splash of maple syrup over ice as a sipping alternative. For a whimsical garnish, purchase sugared waffle crisps cut into small wedges and skewer onto long bamboo skewers.

3 oz Sipsmith Gin
1/2 cup Maple Ramos Pre-Mix
————————————-
soda water for topping, chilled
Garnish: lemon peel twist

Measure the gin and Maple Ramos Pre-Mix into a mixing glass. Fill with ice, cap and shake vigorously to really froth the drink. Divide drink between 2 tall (Collins style) glasses, and top with a splash of soda water to fizz (about 1 ounce for each drink). Twist lemon over drink to express oils and garnish.

Maple Ramos Pre-Mix
Makes about 4 cups, or 8 servings

1 cup heavy cream
1 cup pasteurized or organic egg whites
3/4 cup real maple syrup
1/2 cup simple syrup*
3/4 cup fresh lemon juice
1 tsp orange flower water

Combine all ingredients together in a pitcher and whisk vigorously to combine, being sure egg whites are mixed in. Refrigerate for up to 2 days. Stir well before using.

*To make simple syrup: combine 2 cups sugar and 2 cups water in a saucepan, bring to a quick boil then remove from heat. Cool. Store refrigerated for up to 10 days. Makes about 3 cups.

Recipe from Kathy Casey Food Studios® and Published in Sip NW Magazine.

Posted by Kathy on July 13th, 2017  |  Add Comment |  Posted in Restaurants, Cocktails, Foodie News, Tasty Travels, Kathy Casey, Press

Burgers

When summer time finally hits the Pacific Northwest, burgers are the first thing on my mind. To me, the smell of a burger sizzling on an outdoor grill is simply intoxicating.

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.


Photo from Clean Eating

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 set out a variety of cheeses and spreadables like spicy sriracha mayo, fun mustards, local pickles, and grilled sweet onions. Offer unique patty options to please the whole crowd- like local grass fed beef, veggie black bean burgers, or seasoned turkey patties.

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 16th, 2017  |  Add Comment |  Posted in Foodie News, Lifestyle, Recent Posts, Recipes, Kathy Casey, salmon

Brunch for Mom

It’s Mother’s Day weekend! And what better way to treat Mom than with a delicious brunch, complete with a bubbly cocktail.

Start the night before and whip up my Spring Wild Mushroom, Asparagus ‘n’ Sausage Strata – rustic bread, seasoned egg mixture, sautéed asparagus and mushrooms. Add in some turkey sausage or bacon, and grated cheese. Refrigerate overnight then pop in the oven first thing in the morning. Perfect served with some fresh fruit or a few tossed greens.

Mimosas are a spirited way to start the day especially while the strata bakes. Make it with fresh squeezed orange juice, or get creative and try adding a little fresh raspberry or mango puree.

And for “extra mom points” listen closely to this fun idea: freeze edible flowers in ice cubes. Place a couple flower cubes in a large wine glass, add in a jigger of vodka, with a splash of Grand Marnier or Chambord, pour over the ice and top with a big splash of sparkling pink champagne bubbles. Fun & fabulous!


“Flower Cubes”

Cheers to all the wonderful Moms out there! – Kathy

Spring Wild Mushroom, Asparagus ‘n’ Sausage Strata
Good bread is the foundation ingredient for any strata. With so many great breads available today, it isn’t a chore to find one to add to these breakfast bakes. The challenge now is in deciding which one to use — be it Como bread from Grand Central, a delicious La Brea Bakery loaf or any other sturdy, handcrafted bread.

And if the bread is just a little bit stale, that’s okay. In fact, breakfast bakes are a great way to use up day-old artisan breads. Fold in a cup of fresh baby spinach for added greenery.

Makes 6-8 servings

1/2 lb. bulk Italian sausage or turkey sausage
1/2 cup diced onion
2 cups sliced wild or domestic mushrooms (morels, hedgehogs, cremini, portobello, button mushrooms, shiitake, chanterelles, reconstituted dried porcini, etc.)
2 cups 1/2 inch bias cut-sliced, fat, fresh asparagus pieces
1 Tbsp minced fresh garlic
8 eggs
3 cups half & half
1 tsp salt
1/4 tsp black pepper
8 cups 1-inch-diced hearty bread, such as a rustic sourdough
2 cups (8 ounces) coarsely grated Fontina cheese
1/2 cup grated Parmesan cheese

In a large sauté pan heated over medium-high heat, cook the sausage until halfway cooked, about 3 minutes. Then add the onion and mushrooms and sauté for another 2 minutes. When veggies are tender, add asparagus and garlic and cook for 1 minute. Remove from heat and set aside.

In a large bowl whisk together the eggs, half-and-half, salt and pepper until well combined. Add the bread, Fontina cheese, half the Parmesan cheese and the cooked sausage mixture.

Place in an 11 x 13-inch baking pan. Sprinkle the remaining Parmesan cheese over the top and let sit, refrigerated, at least 1 hour or preferably overnight, so that bread soaks up egg mixture.

When ready to serve, bake in a preheated 350-degree oven for approximately 45 – 50 minutes or until puffy and golden and a knife inserted in the center comes out clean.

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

Posted by Kathy on May 11th, 2017  |  Add Comment |  Posted in Foodie News, Lifestyle, Recipes, KOMO Radio, Kathy Casey, breakfast

Mustard is a Must!

I love mustard—zesty Dijon, zingy classic yellow, bitey coarse country-style. It is a universal condiment. From the seeds cooked in Indian fruit chutneys, to the sinus-clearing fiery paste served with Chinese barbecued pork.

Take Dijon for example. It’s a staple in the American kitchen and a must ingredient in many of my recipes from classic vinaigrettes to deviled eggs. I often use it to build an extra “layer” of flavor like in my Whipped Cauliflower with Dijon Mustard. It really rounds out the flavors in the dish.

Rub whole-grain mustard on steaks and roasts or stir it into a garlic alfredo pasta sauce. It’s good on or in just about anything! I like to roast shallots and then blend with whole- grain mustard for a d’lish accompaniment to charcuterie.

And last but not least, we can’t forget the American yellow mustard… Shh! It really is my fave! Zig-zagged across a hot dog of course and the classic ingredient in a home-style eggy potato salad! If you’ve never tried a Southern-style, yellow barbecue sauce (alias “Mop”), you should!

If you’re ever interested in making your own mustard, it’s pretty easy. My No. 1 tip would be to remember that the longer your fresh mustard sits, the mellower it gets. It can be pretty spicy when first made!

Yellow Mustard
Yellow Mustard Flower
Photo from Saskatchewan Mustard Development Commission

And if you want to learn more about mustard check out the Saskatchewan Mustard Development Commission’s site – this is a cool commission that represents mustard growers and helps raise awareness about all things mustard! How cool is that! –Kathy

Whipped Cauliflower with Dijon Mustard
Makes 6 to 8 servings

1 large head cauliflower, about 6 cups florets
1/3 cup heavy cream
1/4 cup sour cream
3 Tbsp. butter
1 Tbsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. white pepper
3/4 cup grated gruyere cheese
2 Tbsp. thinly sliced fresh chives

Preheat oven to 350°F. Lightly spray a 1 1/2-quart gratin baking dish with cooking spray, and reserve.

Break cauliflower into florets, and boil until totally tender, about 5 minutes. Florets should be “mashable” but not mushy. Drain well, transfer to a food processor with the cream, sour cream, butter, Dijon, salt and pepper.

Process until mixture is a smooth, thick puree. Pulse in 1/2 cup of the grated gruyere.

Transfer mixture into gratin baking dish, and sprinkle with remaining cheese. Bake in preheated oven for about 30 – 35 minutes, or until heated through, and the cheese is melted and slightly browned.

Sprinkle with chives to garnish.

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

Posted by Kathy on April 13th, 2017  |  Add Comment |  Posted in Foodie News, Recent Posts, Recipes, KOMO Radio, sides

Juicing for Joy

As you walk the isle of the grocery store these days, you’ll soon notice the rows and rows of new juices readily available. What is all this juicy business? Well for starters, it’s an easy and d’lish way to get your recommended daily allotment of fruits and vegetables, and not to mention lots of vitamins and nutrients.

So what to do? Got the bucks to buy a bottle? It is pretty convenient to pop into a shop and pick up your favorite blend but over time it can be more expensive than your daily cup of joe.

How about buying a home juicer? Making juice from home can be an investment in time and money up front but with a little planning it truly is the best way to enjoy a juice filled lifestyle and the fresher the juice, the better the health benefits too!

Here’s a favorite blend of mine that you can play with the proportions to fit your pallet. I suggest doing 3 parts veggie or root juice to 1 part fruit juice and any salty, spicy or sour juices should be added to taste.

Beets ( In addition to being sweet and oh so pretty, they are high in antioxidants and have anti-inflammatory benefits)
Celery (It has a touch of natural saltiness, bright flavor, and it’s a natural diuretic)
Slice of fresh ginger
Apple
Lemon Juice

Want a powerful punch of antioxidants? How about whipping up a delicious Green Juice like this one from Sunkist.

 


Photo from Sunkist.com
 

Made with fresh squeezed grapefruit and orange juice, fresh pressed cider , ginger, and kale juice.  Yum!

Oh and did I mention that fresh veggie juices are great  as a mixer for cocktails too! That’s right. The juicing trend is moving into Happy Hour. Here is one of my favorite cocktails for spring: Make it with your favorite gin!

Carrot Collins
Honey Mint Carrot Collins
 

The carrot juice adds a subtle sweetness and a beautiful color, while playing well with the botanicals of the gin. Find this recipe and more at www.liquidkitchen.com

Happy Juicing!  –Kathy

Edible City Month!

How well do YOU know Seattle’s food history? Find out at the Museum of History & Industry (aka MOHAI) with their most recent exhibit, Edible City: A Delicious Journey! This is a must visit exhibit for anyone who loves food and wants to learn more of our city’s tasty history!

See how foodie frontrunners have shaped Seattle from the early days of Pike Place Market truck farmers to the origins of the Rainier cherry. Meet the man behind Seattle’s first sushi bar and discuss/debate Seattle’s signature dishes. From farmers and fishers to celebrity chefs, it’s all there – even a photo of me at 25!

And for the month of April, MOHAI has gathered some of the region’s top restaurants for “dine in for Edible City Month!” a tasty tie-in to Seattle Restaurant Week.

So Dine in For Edible City Month and then check out the MOHAI exhibit to taste the city! –Kathy

Posted by Kathy on March 30th, 2017  |  Add Comment |  Posted in Foodie News, Lifestyle, Recent Posts, KOMO Radio, Kathy Casey

Almonds

Almonds whether raw, toasted, or made into a smooth butter — these little nuts are so great for you. They’re rich in dietary fiber, vitamin E, and minerals like calcium, iron, magnesium and zinc.

Most importantly, they’re a great source of protein and perfect for a mid-day snack — just 10 almonds can get your energy going!

I love them toasted and tossed into basmati rice, sprinkled over yogurt or morning oatmeal, and subbed into a batch of chocolate chip cookies instead of walnuts. And of course they add a great crunch factor to salads – like in my Cranberry Almond Crunch Slaw recipe.

Have you ever had fresh ground almond butter? Lots of our local stores offer “grind your own” – so yummy spread on whole grain toast and topped with a few fresh berries for a quick and healthy start to your day.

Add a healthy crunch to your next dish with d’lish almonds! –Kathy


Photo by Kathy Casey Food Studios®

Cranberry Almond Crunch Slaw
Makes about 8 servings

1/3 cup unseasoned rice vinegar
1/4 cup honey
1/4 cup sour cream or plain Greek yogurt
1 tsp salt
1 tsp Sriracha
4 green onions, thinly sliced
10 cups thinly sliced napa cabbage (about 1 large head)
1/2 cup dried cranberries, coarsely chopped
1/2 cup coarsely chopped fresh cilantro
1 cup toasted sliced almonds

In a large bowl, whisk together vinegar, honey, sour cream, salt and Sriracha. Add green onions, cabbage, cranberries and cilantro and toss until well coated.

The salad should sit for 30 minutes before serving. If making way ahead, refrigerate dressing and salad ingredients separately, then toss together 30 minutes before ready to serve. Toss the almonds into the salad right before serving.

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

Posted by Kathy on February 16th, 2017  |  Add Comment |  Posted in Foodie News, Recent Posts, Recipes, Fruit, KOMO Radio, Kathy Casey, Snacks, salads, sides

Hearts a Flame Valentine Dessert

Valentine’s Day is just around the corner so I thought I’d share a super fun dessert idea!


Sweethearts for your sweetie!

Whether you’re headed out or eating in, try wow’ing your sweetheart at home with an AMAZING dessert, made with all your burning love – a Flaming Chocolate Cherry Heart!

This can be made up to one day ahead and then finished off right before serving. Cut a chocolate cake layer (yes you can buy it!) into a heart, top it with a dome of chocolate cherry ice cream and then cover in a fluffy meringue (special tip: you can freeze ahead at this point).

When ready to serve, give the meringue a quick golden toasting in the oven. Once out of the oven, ladle over the entire cake with rum and carefully light it. Be sure to pay careful attention to the safety details here AND don’t get too carried away with the flame. It’s gonna be impressive!

So here’s to a d’lish Valentine’s Day! –Kathy

Flaming Chocolate Cherry Heart
This actually makes enough for four, so when serving for two, just freeze any leftovers for later nibbling. Also, cut cake into a heart or another cute design if desired.

1 8-inch high-quality Devil’s Food chocolate cake layer trimmed to a 5-inch heart (reserve cake trimmings for later snacks)
1 pint cherry ice cream (I like Tillamook Oregon Dark Cherry or Ben & Jerry’s Cherry Garcia)
4 egg whites
1/2 tsp. cream of tartar
3/4 cup sugar
1 Tbsp. 151 rum
High-quality chocolate sauce (optional)

Place trimmed cake on a large freezer-to-oven plate, pie pan turned upside down, or other metal bakeable tray or plate.

Soften ice cream slightly and cut away the container. Turn out onto a large piece of plastic wrap. Drape the ice cream with another large piece of plastic wrap and mold the ice cream into a dome shape, 5 inches in diameter at the base. Place ice cream on the trimmed cake and immediately place in freezer while making the meringue. (The recipe can be prepared to this point up to 1 week in advance. Thoroughly wrap the cake and ice cream with plastic and keep frozen.)

To make the meringue: In a grease-free mixer bowl, beat the egg whites on high speed until frothy. Add cream of tartar and beat until just barely getting peaky. Then beat in the sugar, 1 tablespoon at a time. Continue beating until stiff and glossy.

Remove the cake from the freezer, remove the plastic and place on baking tray. With clean hands, pile the meringue on the frozen cake, covering all surfaces and swirling and making cute peaks in the meringue with your fingertips. Immediately place the cake back in the freezer, uncovered, and keep frozen until ready to serve. (This step can be done up to 1 day in advance.)

Note: Be sure the cake is frozen for a minimum of 4 hours before serving.

Serve and flame the bomb: Preheat oven to 475 degrees F. Place cake in the oven for about 4 to 6 minutes, or until meringue is nicely browned all over and meringue tips are golden browned.

Bring to the table immediately and place on a trivet. Flame immediately: place 151 rum in a metal ladle or large spoon and warm it over a candle. Then light the rum and carefully pour it over the cake. (Be careful not to dribble any 151; it is on fire!) When the flames go out, cut the cake in wedges and serve on plates drizzled or decorated with chocolate sauce.

Chef’s Note: The trick is to keep the whole thing really well frozen before baking the meringue in the oven. Leftover cake can be re-frozen. For serving 4 people, use the entire 8-inch cake layer and double the ice cream and meringue amounts.

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

Posted by Kathy on February 9th, 2017  |  Add Comment |  Posted in Foodie News, Lifestyle, Recipes, KOMO Radio, Kathy Casey, dessert
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