Foodie News

Pummelo: The Big Brother of the Citrus Family

Have you seen ginormous citrus fruits that look like monster grapefruits? They’re called pummelos – and are the biggest variety of citrus! Not as well known in the citrus family but they will be soon!

If you are a citrus fanatic like me, you will love pummelos. Pick one out that feels heavy for its size and is more green than yellow – in this case, green is good! These big babies pack a wallop of vitamins, and have a wonderful flavor, very similar to a grapefruit, but sweeter and in my opinion a little floral.

The biggest hurdle is getting through the peel, but once you know how, it’s really quite simple. First cut off the top and bottom – just enough so you can see the flesh of the fruit peeking through.

Next, score the peel on four sides. Just deep enough to get through the whole peel. Then, with your fingers, pull the pieces of the peel off and break the sections of the fruit apart. Remove the membrane from the segments, and then you’re ready to enjoy the fruit. I know it sounds like a lot of work, but it is SO WORTH IT!


Here’s a video of demo-ing how to peel one!

Great on its own or try adding it to a favorite dish that you want a citrus punch – like in my recipe for Pummelo Tabbouleh.

Oh and yea…. if you Google Pummelo Cat Hat… you may just get inspired for some citrusy crafting LOL! –Kathy

Pummelo_Tabouleh
Photo by Kathy Casey Food Studios®

Pummelo Tabbouleh
Pummelo adds a beautiful color and tangy sweet flavor to this classic dish-up salad. Different brands/varieties of cracked wheat cook differently. More rustic types tend to be slower to absorb the water.

Makes 6 – 8 cups depending upon the style of cracked wheat used

1 3/4 cups boiling water
1 tsp. Kosher salt
1 1/2 cups cracked wheat (bulgur wheat)
——————————–
1 Sunkist® Pummelo
1/4 cup fresh squeezed Sunkist Lemon juice
1/4 cup extra virgin olive oil
1 tsp. Kosher salt
1/4 tsp. black pepper
2 roma tomatoes, diced 1/2 inch
1/2 cup chopped fresh parsley
4 green onions, thinly sliced

Place bulgur wheat and the 1 teaspoon of salt in a heat-proof large glass bowl or plastic container. Measure boiling water carefully and pour over the bulgur. Cover quickly with plastic wrap and let sit for 1 hour or until all the water has been absorbed. Uncover and let cool. (See headnote on cooking varieties of bulgur.)

To finish the salad: Peel the pummelo and tear the citrus flesh of each segment into pieces (discarding the white pith), set aside. (See how to open a pummelo.)

In a large bowl mix together the lemon juice, olive oil, remaining teaspoon of salt and pepper. Add the cooked bulgur and stir to combine. Then add the pummelo, tomatoes, parsley, and green onions and stir gently until coated with dressing.

Sunkist Twists:

  • Add in 1 cup chopped fresh kale.
  • For a protein punch add 1 can of drained garbanzo beans.
  • Try adding 1/4 cup chopped fresh basil.
  • Recipe developed for Sunkist by Kathy Casey Food Studios®.

    Posted by Kathy on February 7th, 2019  |  Comments Off on Pummelo: The Big Brother of the Citrus Family |  Posted in Dishing with Kathy Casey Blog, Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes, salads, videos

    Cooking with Bitters

    Oh bitters! In the beverage world, we like to call them the “salt & pepper” of drinks. They can add an extra oomph! to a cocktail – oftentimes, enhancing the overall drink and adding an extra layer of flavor. But did you know that you can also cook with bitters too?

    From appetizers to main dishes – and yes, even sweets! – a dash of bitters goes a long way. Take for example, my “Not Your Mama’s” Old Fashioned Cheeseball – 4 different cheeses, Worcestershire sauce, Dijon mustard, brandy, and Angostura Bitters come together for a party pleaser.


    Photo by Kathy Casey Food Studios® for Angostura®.

    Or how about whipping up a batch of Bitter Orange Garlic Butter? Sauté with shrimp and add in a handful of fresh basil leaves, and serve on pasta – yum!

    Bitters are oh-s- tasty in sweets too, like in my favorite new cookie – Bittersnaps. A generous helping of aromatic bitters adds an amazing layer of flavor to this classic cookie! Goes great with coffee or a glass of milk!

    So next time you’re cooking, add a dash of bitters to your dish – is not just for cocktails anymore. -Kathy

    “Not Your Mama’s” Old Fashioned Cheeseball
    This boozy and bold flavored cheeseball will be the centerpiece of any appetizer spread. Serve with artisan crackers, crostini or veggies. Add in a big handful of cooked minced bacon or minced salami to switch things up. You can also divide this recipe into 4 smaller balls and package up in glassine for tasty holiday party gift-giving. Bring out to room-temp for 30 minutes prior to serving.

    Makes: 1 large cheese ball, 12 – 16 servings

    8 oz. wt. cheddar cheese, grated
    4 oz. wt. fontina cheese, grated
    4 oz. wt. fresh parmesan or grana cheese, grated
    1 (8 oz. wt.) pkg. cream cheese, softened
    2 Tbsp. ANGOSTURA® Aromatic Bitters
    2 tsp. Worcestershire sauce
    2 tsp. Dijon mustard
    1 tsp. hot sauce
    2 tsp. minced fresh garlic
    1/4 tsp. salt
    1/2 tsp. coarse black pepper
    1/4 cup thinly sliced green onions
    2 Tbsp. brandy or Cognac
    ——————————————-
    1 cup (3 1/2 oz. wt.) sliced almonds, toasted*

    Grate the cheeses into a medium bowl and set aside.

    In a mixer mix with paddle attachment, mix together the cream cheese and grated cheeses on medium speed for about 6 minutes. Scrape the sides of the bowl with a rubber spatula, and then add the remaining ingredients (except the nuts). Mix starting on low speed. Increase speed to high for about another 6 – 8 minutes, or until mixture is well blended (scrape the sides of the bowl a couple of time in this process). Cover and refrigerate mixture in bowl for about 1 hour to firm up.

    Once cheese mixture is well chilled, form into a well-compacted ball. Then place toasted nuts in a bowl and roll cheeseball in nuts, pressing them in with your hands to coat well.

    Transfer your cheese ball to the center of a large piece of plastic wrap, and bring the sides of the plastic up to the center – firmly twisting it to help the ball stay in a round shape. Refrigerate up to 2 weeks tightly wrapped.

    *Toast nuts in a pre-heated 350°F oven for about 6 – 8 minutes. Cool before using.

    Recipe by Kathy Casey Food Studios® for Angostura®.

    Shrimp Scampi with Bitter Orange Garlic Butter
    Serve this bold flavored shrimp as a main course or over your favorite pasta. Make extra butter for tossing with steamed veggies or slather over grilled steak or fish.

    Makes: 4 servings

    Bitter Orange Garlic Butter
    8 Tbsp. butter, at room temperature
    1 Tbsp. ANGOSTURA® Orange Bitters
    2 Tbsp. finely minced fresh garlic
    2 Tbsp. orange zest
    1/4 tsp. chili flakes

    Shrimp
    2 tsp. olive oil
    16 to 20 large raw peeled shrimp, (about 1 pound)
    1/4 cup dry white wine
    1 small lemon cut in half
    12 large fresh basil leaves, torn in pieces
    1 large ripe roma tomato, peeled, seeds removed cut into 1/2-inch dice
    salt and black pepper to taste

    To make the butter: whip together all ingredients until well combined. Refrigerate until needed. Bring to room temperature before using.

    To cook the shrimp: heat the olive oil in a large, nonstick skillet or sauté pan over high heat. Add the shrimp to the hot pan and start turning after 30 seconds. Cook for about 1 minute or until just starting to turn pink. After an additional 30 seconds deglaze the pan with white wine, and squeeze in the lemon. Let reduce for about 30 seconds and then add the basil, tomato and dollops of Bitter Orange Garlic Butter – swirling pan to emulsify the butter into sauce. Once combined, remove pan from heat and season with salt and pepper to taste. Serve immediately.

    Recipe by Kathy Casey Food Studios® for Angostura®.

    Bittersnaps
    Switch up your cookie repertoire with these Angostura Aromatic Bitters infused ginger snaps. Try using coarse sugar on top of the cookies for an extra sparkly effect!

    Makes: about 36 cookies

    1 cup sugar
    3/4 cup vegetable shortening
    1/4 cup molasses
    3 Tbsp. ANGOSTURA® Aromatic Bitters
    1 egg
    2 1/4 cup flour
    1 1/2 tsp. baking soda
    1/4 tsp. salt
    1/2 tsp. ground cloves
    1 1/2 tsp. ground ginger
    1/4 cup fine chopped candied ginger
    Sugar for dipping

    Preheat oven to 375°F. Line 3 sheet-pans with parchment paper.

    In a mixer, whip the sugar, shortening, and molasses together on medium-high speed until creamy. Then add the Angostura Aromatic Bitters and egg and mix again until well combined.

    Sift the flour, baking soda, salt and spices into a large bowl. Add the dry mixture into the mixer on low speed, mix until well combined. Stir in the candied ginger.

    Using a tablespoon, scoop 36 balls. Roll and then dip the tops into the sugar. Place 12 cookies evenly spaced, sugar side up, on each sheet-pan. Bake for about 12 – 14 minutes, or until golden. Let cool. Store at room temperature in a cookie tin for up to 2 weeks.

    Recipe by Kathy Casey Food Studios® for Angostura®.

    Posted by Kathy on January 10th, 2019  |  Comments Off on Cooking with Bitters |  Posted in appetizers, dessert, Dishing with Kathy Casey Blog, Foodie News, Kathy Casey, KOMO Radio, Recent Posts, Recipes, seafood, seasonings, Snacks, spices

    Healthy Eating

    Now that we’re into the New Year, it’s time to get on track with healthy eating and stick to a New Year’s Resolution!

    Sometimes with busy schedules lunch gets skipped or something less than healthy gets ordered in. Well consider taking a few hours on the weekend and building some great meals in jars to pack to work.

    Just pick up some pint and 1/2 pint canning jars with screw on lids. Then prepare some good-for-you components like quinoa, brown rice, roasted veggies, roasted chicken breast, and some cut up fresh veggies.

    Pack these up in jars, but make sure to plan your layers. For instance layer up some quinoa, roasted veggies, chicken – all deliciously topped with some healthy hummus or low-fat Greek yogurt. These will keep refrigerated for up to 3 days and are easy to pack to work.

    Try this idea for breakfast-on-the-go, too. Fresh fruits, a little healthy cereal for the crunch factor, and yogurt. Or try cooked oatmeal with diced apples, dried cranberries and some toasted nuts.

    Check out this great recipe for Make-Ahead Fruit & Yogurt Breakfast Parfaits from Iowa Girl Eats blog using Chobani yogurt (my fave!), gluten-free oats, chia seeds, and fruits. Her post is really inspiring!

    Healthy, handmade meals on the go – Yum! –Kathy

    Posted by Kathy on January 3rd, 2019  |  Comments Off on Healthy Eating |  Posted in Dishing with Kathy Casey Blog, Foodie News, Kathy Casey, KOMO Radio, Lifestyle, Recent Posts

    Falling for Chili

    When the days grow shorter and the weather begins to cool off, I start thinking about making some chili. It’s a protein-packed, warm and filling dish – especially good for those weekend game days. The key to a good chili is in the spices and sautéing your chili spices ahead of time really helps bring out the flavors.

    simplyrecipes-chili
    This Yummy Chili Photo is from SimplyRecipes.

    October is also National Chili Month (who knew?) and as you can imagine, there are a ton of chili recipes out there to choose from because it is a great base to add a signature spin or secret ingredient. From white bean and chicken, to a 4 bean bonanza, some with meat, some without, mild spiced or smokin’ hot, the sky is the limit.

    I love making batches of my Stadium Apple Chili during this time of year. It starts with chunks of tender pork, lots of spices, onions, a bottle of NW brew, tomatoes and kidney beans. I then add in a chopped apple for a touch of sweetness and let that slowly simmer on the stovetop or in a crockpot until it is ready to serve. I am always sure to make a lot because YOU KNOW it’s always better the next day.

    You can definitely serve it with lots of tasty toppings too. My top choices are always sour cream, grated Northwest cheeses like Tillamook Cheddar, crisp white onions, and spicy jalapeños. I also like to crush up corn chips to add some crunch too!

    So don’t let the chilly weather get you down – warm up with some chili! –Kathy

    Stadium Apple Chili

    Fuji apples are incredible. Not only do they have a wonderfully clean, sweet flavor, but their cooked texture is amazingly firm. A great shape-holder! You’ll be a true Fuji fan when you try this recipe!

    Makes 7 cups.

    2 Fuji apples or other firm cooking apple
    1 Tbsp. vegetable oil
    8 oz wt. (1/2 lb) coarse ground beef (chili grind)
    4 oz wt. (1/4 lb) hot pork sausage
    12 oz wt. boneless pork butt, cut in 3/4″ – 1″ cubes
    1 cup diced onion
    1/2 cup diced green pepper
    1 Tbsp. minced fresh garlic
    1/4 cup chili powder
    1 Tbsp. dry whole oregano
    1 1/2 tsp. ground cumin
    1/8 – 1/4 tsp. red chili flakes, (optional)
    1 cup beef broth
    1 cup beer
    1 can (14 1/2 oz) diced tomatoes in puree
    2 cans (15 oz ea.) pinto beans, drained
    1 cans (15 oz) kidney beans, drained
    1/2 – 1 tsp. salt, more or less to taste

    Chili Toppers
    grated apple
    grated cheddar cheese
    sour cream
    thinly sliced green onion

    Peel, core and dice the apples into 1/2″ cubes. Set aside.

    Meanwhile, heat oil in a large Dutch oven over medium-high to high heat. Add the meats, stir occasionally and cook till meats are browned and no juice remains.

    Add onions, peppers, garlic, chili powder and spices. Stir in well, and cook stirring constantly for 1-2 minutes, being careful not to scorch chili powder.

    Add beef broth, beer and tomatoes. Combine well and bring to a simmer. Reduce heat and simmer uncovered for about 15 minutes.

    Add apples and beans and return to a simmer, cover and cook for about 20 minutes or until meat and apples are tender. Season with salt to taste.

    (Note: If chili gets too thick, add water as needed during cooking.)

    Serve with Chili Toppers of your choice.

    Vegetarian option: Substitute 1 pound peeled, 1″ cubed winter squash (such as Hubbard or pumpkin) for meats and an apple juice and vegetable broth mixture for beef broth.

    Recipe by Kathy Casey Food Studios®

    Posted by Kathy on October 18th, 2018  |  Comments Off on Falling for Chili |  Posted in Dishing with Kathy Casey Blog, Foodie News, Kathy Casey, KOMO Radio, Lifestyle, meats, pork, Recent Posts, Recipes, soups

    Spaghetti Squash Is More Than Just A Pasta Plant

     

    Most people have had a hand at cooking spaghetti squash, and there are a lot of ways to prepare this tasty vegetable.

    This winter squash starts getting popular at the farmers market and grocery store in early fall. The cooked stringy flesh is delicious, but there are a few cooking tricks to know.

     

    Cut the squash in half length-wise. Make sure to use a good knife and a little muscle – this is a sturdy squash! Once you have the squash in half, scrape out the seeds and pulp the same way you would with any other winter squash.

    Turn the halves cut-side down in a baking dish. Add a little water and roast in a 350 degree oven

    for about an hour. You’ll know it’s done when a fork slides in and out of the flesh easily. If you’re in a hurry you can quick cook it the same way in the microwave in a glass dish – just blast on high until fork tender.

     

    Now to get those noodle-like strands out of the shell. Turn the squash up and gently scrape the flesh with a fork along the grain and loosen it up. Then scoop the squash into a bowl and finish how you like.

     

     

     

    It’s a great low-calorie and gluten-free option to traditional pasta for topping with marinara. Or toss it with maple syrup or honey, a little butter or olive oil, some minced fresh herbs and some sea salt for a great side dish to any entrée. –Kathy

    Posted by Kathy Casey on October 4th, 2018  |  Comments Off on Spaghetti Squash Is More Than Just A Pasta Plant |  Posted in Dishing with Kathy Casey Blog, Foodie News, KOMO Radio, Lifestyle, Recent Posts

    Lexington Herald Leader

    The Lexington Herald Leader posted an article on our “Over 21” Real Fruit Cakes made with Maker’s Mark! The secret to making a fruitcake that people are dying to eat – lots of bourbon. Read the full article here.

    Posted by Kathy on November 27th, 2017  |  Comments Off on Lexington Herald Leader |  Posted in Dishing with Kathy Casey Blog, Foodie News, Press

    Back for the Holiday Season!


    Kathy Casey’s “Over 21” Real Fruit Cakes made with Maker’s Mark
    #RealFruitCake

    It’s been over 10 years now that we have been baking up our signature “Over 21” Real Fruit Cake made with Maker’s Mark! Garnering cult like status these delicious beauties are chock full of Maker’s Mark-soaked dried fruits, including apricots, cranberries, tart cherries and golden raisins as well as lots of tasty toasted nuts from hazelnuts to rich pecans – all bound with our signature spiced batter. Baked until golden then brushed hot out of the oven with a Maker’s Mark brown sugar glaze.

    “This is not your grandmother’s fruitcake, and is sure to convert any fruitcake naysayers. With all that delicious bourbon, fruit and nuts in it, this fruit cake certainly won’t end up re-gifted! Some loyal fans have said they ate the whole thing themselves,” commented Kathy Casey, “I personally love to toast a slice for Christmas morning breakfast.”

    Quantities are limited and sell out fast. So here’s how to order or pick-up:

      •Starting November 20th Real Fruit Cakes can be picked up at Kathy Casey Food Studios, located in Ballard – Monday thru Friday, 9:00 AM – 5:00 PM – call 206-784-7840 to check on availability.
      (Closed on November 23-24 for Thanksgiving)

      Order from our website starting November 20th while supplies last.

      •Priced at $12.99

    Kathy Casey Food Studios is located at 5130 Ballard Ave. NW and is open Monday through Friday from 9 AM to 5 PM. We suggest calling ahead to be sure that cakes are available.

    For more information, contact: call (206) 784-7840 or check out our website www.KathyCasey.com.

    Posted by Kathy on November 17th, 2017  |  Comments Off on Back for the Holiday Season! |  Posted in Dish D'Lish, Dishing with Kathy Casey Blog, Foodie News, Kathy Casey, Press

    Tea

    It’s no secret that the NW loves it’s coffee- but believe it or not, tea has been giving it a run for its “brew”. Lemon-Turmeric, Hibiscus, Chamomile – there are so many delicious varieties. And to sweeten the deal- many teas are chock full of healthy properties. Just look at Turmeric tea – popping up in cups everywhere – it’s great as an anti-inflammatory.


    Iced Tea Cube Photo by Kathy Casey Liquid Kitchen

    How about switching up your tea routine by making fun tea ice cubes? You can use them in lemonade, sparkling water or even a cocktail. Just brew your favorite tea, chill then pour into large silicone ice molds and freeze. I love to brew a fruity tea like hibiscus or berry and use the flavorful cubes in a gin and tonic! You can even use tea in place of water next time you make rice for a unique d’lish flavor. If you’re feeling extra creative, use dried tea leaves as a smoking agent for poultry, meat or fish.

    And for all you tea enthusiasts- listen up! On September 30th and October 1st you’re invited to explore the world of tea at The Northwest Tea Festival, held at the Seattle Center. Guests can mingle with industry experts, buyers, retailers, artists, and more! It’s a true tea-lover’s paradise.

    -Kathy

    Posted by Kathy on September 14th, 2017  |  Comments Off on Tea |  Posted in Dishing with Kathy Casey Blog, Foodie News, My Seattle, spices, Tasty Travels
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