Foodie News

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

Snackable Videos

Have you seen all the crazy food videos on Facebook from Tasty, Tastemade, and Buzzfeed Food? These are Snack Sized Videos featuring recipes that are not only visually appealing, but are quick to make and delicious to eat. I like to call this “Speed Scratch Cooking” and they are blowing up right now on social media, offering creative twists on classic comfort foods.

We are all busy these days, running from one appointment to the next. When you throw in a few kids, a dog, and let’s not forget the friends and family, who has time for a home cooked meal? These videos offer lots of variety and endless ideas so there is something for everyone.

For example – have you seen all the fun things you can put on a waffle iron? This Waffle Iron Mac & Cheese from Hungry takes waffles to the next level with chilled Mac & Cheese, bacon, green onions, and MORE CHEESE, pressed into a waffle iron until crispy and delicious then topped with all kinds of fun toppings. Who can say no to that? Yum!

 

MacnCheeseWaffles
 

Buzzfeed also has its share of waffle iron goodies like these All Day Breakfast BurgersCinnamon Roll Waffles with Nutella, or Ham and Cheese Waffles, and more.

Beyond the quick fixes, these videos also have unique and crafty ways to use up left overs or re-imagine a kitchen staple in new and exciting ways. Like this Ice Cream Bread! Start with melted vanilla ice cream, mix in flour, and all kinds of colorful sprinkles and jimmies, bake it, and voila! Super colorful and tasty dessert bread that will have everyone asking for more.

Ice Cream Bread on Cosmopolitan.com
 

The best thing about many of these recipe videos is they only have 3 or 4 ingredients that you may already have in your pantry which is great for a last minute meal or appetizer, just type in your ingredients and see what pops up! –Kathy

Hop To It – Easter is on its way!

Easter Sunday is coming up, so what will you do with all that leftover booty? You know – the eggs, the candies, the marshmallowy Peeps?

Of course there will be egg salad sandwiches for days BUT let’s get creative with it! How about adding in chopped bacon or some sassy curry. Try mixing salsa in your favorite egg salad recipe then rolling it up with some avocados in tortillas for a quick breakfast on the go.

D'Lish Deviled Eggs
And you know how much I love deviled eggs!

For a beautiful spring presentation, you can do a quick beet pickle. Soak shelled-hard cooked eggs in a sweet & tart beet juice marinade. Then cut and fill. Beautiful and d’lish!

beeteggs
Beet’ing Heart Deviled Eggs!

Now, what do you do with that candy after the hunt? Well I’ve got you covered with my recipe for Jelly-Bean Rice Crispy Tweeps – a fun and festive twist on the beloved rice crispy treats. And yes you can garnish with the peep heads…

Tweeps
Save the Peep Heads for Garnish

And for the adults, steal a few of the kids chocolate bunnies and stir yourself up some Bunny’Licious Boozy Chocolate Sauce using a splash of your favorite liqueur (take out the liqueur for a kid friendly version, but hey, they have already had their treats!). Serve it over ice cream with a few peeps for garnish!

So hop to it and have a Happy Easter! –Kathy

Jelly Bean Rice Crispy Tweeps
Makes 30 treats

3 Tbsp. butter
6 packages yellow Peeps® – 30 peeps (you can use bunnies too for pink treats)
6 cups Rice Krispies® cereal
1 cup small jellybeans

Pull 30 of the peeps heads off and set aside for garnish.

peeps

In a large sauce pan heat butter over low heat until melted. Then add peeps and stir over low heat until melted. Then stir in cereal and jellybeans until cereal is well coated and jellybeans are distributed.

Place mixture in a greased 8″x8″ baking dish. Cover with plastic wrap and press down to compact the crispy treats. Let set for at least 15 minutes before serving. To serve cut (5×6) into 30 squares.

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

Bunny’licious Boozy Chocolate Sauce
Makes 4 servings

6 oz of left-over chocolate bunnies
1/4 cup hot, strong brewed coffee
1 Tbsp. liquor such as: Grand Marnier, Canton Ginger Liqueur, Amaretto or Frangelico liqueur (optional)

For drizzling over or dipping in: fresh fruit for dipping cut into chunks, such as: pineapple, strawberries, raspberries, apple wedges and oranges, pound cake chunks, holiday cookies, small chocolate chip cookies, other candy such as Peeps®

Break up or cut bunnies in small pieces (chocolate chip size) into a glass or ceramic bowl and pour hot coffee over them. Stir until chocolate is melted and mixture is smooth. If coffee is not hot enough to melt chocolate, then microwave for 10 seconds. Stir in liqueur if desired.

Transfer mixture to a fondue pot or pretty bowl and serve warm with long forks and lots of goodies for dipping.

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

Oysters- A Taste of the Sea

Did you know that northwest oysters are considered some of the best in the world? The reason our oysters taste so great is our clean waters. Different locations and environmental factors give the oysters distinct physical characteristics and flavors. Why just this week I tried a new oyster at The Walrus and the Carpenter: Sea Nymphs from Hama Hama Oyster Co, Hammersley Inlet, Wa – YUM!

Cynthia Nims, oyster aficionado, great friend and author of the new book Oysters: Recipes that Bring Home the Taste of the Sea says, “Oysters are so cool! They are filter feeders, filtering gallons and gallons of water up to 30 to 50 gallons a day.” That gives them their distinctive flavor.

Oysters from our pristine Northwest waters range in size from the tiny Olympias to large Pacifics. Smaller oysters, like my favorite, the Kusshi, are perfect for slurping.

oystercover

Cynthia’s opening chapter really gets you thinking – “What is it About Oysters?” She adds, “They have inspired hip oyster bars, backyard grilling feasts and elegant celebration meals. They evoke songs, poems, and fashion shows. They satisfy our hunger, fuel our romance and feed our souls.”

Oyster purists say there is never a better way to eat raw oysters than unadorned, MAYBE with a squirt of lemon. For the uninitiated oyster-slurper, this can be a bit scary. Cynthia suggests “If it’s your very first oyster – and having a big glob of cocktail sauce is your training wheels, then go for it.”

Once the training wheels are off, try some naked or with fresh and light toppings like her Kimchi-Cucumber Relish – crisp cucumbers, finely chopped kimchi, rice wine vinegar, and a touch of soy sauce.

“Oysters have a richness that is complimented by things that are fresh, peppery, and a touch acidic”, adds Nims. I agree and love citrusy toppings like chopped tangerine segments, mixed with a little finely minced shallot, a grating of fresh horseradish or a dash of hot sauce and snipped chives –d’lish!

Being a great pal of Cynthia’s also means an invite to “cook book testing night” – which means a delicious evening of oyster recipe tasting: from Grapefruit- Basil Granite for topping raw oysters, or pickly Oysters en Escabeche,  to silky sexy Oyster & Celery Root Bisque –  yum!

Oysters, celebrate this tasty bivalve in every way, you’ll be sure to find a new favorite oyster recipe – I know I did!  – Kathy


Kimchi-Cucumber Relish
Enjoy on freshly shucked oysters.

Makes 1 cup, enough for about 4 dozen half-shell oysters

3/4 cup peeled and seeded finely chopped cucumber
1/4 cup finely chopped kimchi
1 tsp. unseasoned rice vinegar, plus more to taste
1/4 tsp. soy sauce, plus more to taste (optional)

 

In a small bowl, stir together the cucumber, kimchi, rice vinegar, and soy sauce. Taste for seasoning, adding a bit more vinegar or soy sauce to taste. Let the relish sit for about 30 minutes, stirring occasionally, to allow the flavors to blend.

Transfer the relish to small ramekin or other small serving dish and refrigerate until ready to serve, up to 1 hour.

Photo and Recipe from Oysters: Recipes that Bring Home the Taste of the Sea by Cynthia Nims, Sasquatch Books. Follow Cynthia on Facebook and Twitter.

Kathy’s Favorite Seattle Oyster Spots for Slurping:
The Walrus and the Carpenter
Taylor Oyster Bars
Chinook’s

Posted by Kathy on March 10th, 2016  |  Add Comment |  Posted in Books to Cook, Foodie News, Kathy Casey, KOMO Radio, My Seattle, Recent Posts, Recipes, seafood

Dish D’Lish Introduces our New Rain City Seasoning!

RainCitySeasoning 3
 

It’s no secret Seattleites are fond of their coffee! We love our brew any time of day and any form we can find it. With that in mind, Dish D’Lish took the passion (and sometimes necessity) for that daily dose of caffeine and developed a tasty new seasoning blend that focuses on those unmistakable and complex flavors.

Aptly named, Rain City Seasoning is the 3rd addition to our Dish D’Lish seasoning blend collection and we partnered with two Seattle favorites, Caffè Umbria Coffee Roasters and Theo Chocolate. Caffè Umbria’s delicious coffee is ground fresh for every batch of seasoning and Theo Chocolate’s cocoa nibs are of the highest quality, fair trade, and perfectly toasted. We then blend these together with 2 types of salt, dried orange peel, allspice, peppers, and other spices to deliver a versatile and d’lish seasoning!

Rain City Seasoning is perfect for chicken, rubbed on steak, salmon or pork loins, sprinkled on roasted root vegetables, squash or adding an extra bit of “wow” to a dark and delicious BBQ sauce. But the uses don’t end there! Cocktails can use this blend as a rim or spice ingredient for Bloody Marys or to add a savory take on a smoky margarita made with mescal.

Coffee not your thing? Try Our Other Seasonings:

French Seasoning Salt is a salty and savory seasoning that is the perfect all-purpose blend with 3 types of salt, garlic, onion, pepper, paprika, herbs, and spices. It really allows meats, seafood, poultry and vegetables to shine anytime.

The Cha Cha Chipotle Lime Seasoning is our slightly spicy and citrusy seasoning. We combine chipotle and dark chili powders, salt, lime, onion, garlic, and spices together to form a seasoning you will do the Cha Cha for! This seasoning is perfect for adding depth and flavor to poultry, meats, seafood, and veggies when grilling, roasting or sautéing.

 

RainCitySeasoningSavorySquash
 

Savory Roasted Squash

The rich coffee notes in the Rain City Seasoning bring out the sweetness of the squash. Snazz up this tasty side dish with a sprinkling of blue cheese, pomegranate seeds and toasted hazelnuts.

Makes about 6 servings.

1 1/2 Tbsp. olive oil
1 1/2 Tbsp. brown sugar
1 Tbsp. dry vermouth, white wine or apple juice
6 cups peeled 1 1/2-inch cubed winter squash, such as Hubbard, Butternut or Acorn
1 Tbsp. Dish D’Lish Rain City Seasoning

Preheat oven to 357⁰

In a large bowl whisk the oil, brown sugar and vermouth together. Then add the squash and stir to coat well. Sprinkle the squash with the Rain City Seasoning and then toss to coat.

Lay the squash out in a single layer on a sheet pan. Roast the squash for about 25 – 35 minutes until they are tender and the edges are caramelized.

Dish D’Lish Rain City Seasoning Chef’s Notes:

  • For an average size steak or salmon fillet use 1 tsp. per side
  • Rub 1 – 2 Tbsp. on a whole chicken before roasting.
  • Sprinkle on grilled pears or peaches, serve on goat cheese spread crostini for a quick and easy appetizer.
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    Posted by Kathy on February 26th, 2016  |  Add Comment |  Posted in Dish D'Lish, Foodie News, Products, Recent Posts

    Seattle Food & Wine Experience

    Seattle Wine & Food Experience has been THE epicurean weekend to sample the best food and wine the Pacific Northwest has to offer. Back for its 8th year (February 20th and 21st), this year’s event is bigger and better than ever.

    SeattleWine&FoodExperience
     

    Saturday evening kicks off with Pop! Bubbles & Seafood experience located at the elegant McCaw Hall. Pop! features the bounty of the Pacific Northwest’s seafood paired with sparkling wines and Champagne. This is sure to be a sparkling evening!

    POPLogo_seattlemagazine_color-rgb-1024x924 (1)
     

    At Sunday’s Wine & Food Experience get ready to sip and taste your way through an amazing event line up!

    Some favorites and must check outs are:

    • ‘Brews and Ewes‘ – where select breweries are paired with top chefs’ lamb creations! Yum!
    • -“Riesling Challenge” at the Ste. Michelle’s booth – you can and determine which wine pleases your palate – Dry, Off Dry or Sweet.

    No matter which day you decide to attend (or maybe make a weekend of it!), you’ll have the opportunity to try hundreds of wines, beers, ciders, and local chef dishes. Now, doesn’t that sound like fun? Visit event website for info on tickets and full line-up of exhibitors.

    Cheers! -Kathy

    Posted by Kathy on February 11th, 2016  |  Add Comment |  Posted in events, Foodie News, KOMO Radio, Lifestyle, Recent Posts, seafood

    Sipping Scandinavian

    Ballard, long known for its rich Scandinavian heritage, has a new exhibit at the Nordic Heritage Museum called SKAL (pronounced “sk-OOL”) Scandinavian Spirits.

    Skal

    This exhibition explores the cultural history of Scandinavian libations, the most famous being aquavit (sometimes spelled “akvavit”). I can tell you that it’s delicious! And being a good Scandinavian myself, I’ve drank my fair share of it and I am thrilled to see this sip become hip.

    But what is it? Aquavit, like vodka, is a spirit distilled from either grain or potatoes. After distillation, it is distinctive flavor comes from a blend of herbs and spices like caraway, fennel, and dill.

    Great for sipping, I also like to add this into cocktails from Nordic-themed Bloody Mary’s as well as in my Citrus Scandi (aquavit, vodka, Cointreau, orange, and fresh grapefruit).

    Citrus Scandi Cocktails and Citrus Splash fresh oysters!

    Citrus Scandis & fresh oysters with a Citrus Splash!
    For recipes, check out this episode of Liquid Kitchen.

    What’s really exciting is that the Northwest is producing some pretty great aquavit: Portland’s House Spirits produces Krogstad and in Seattle the Old Ballard Liquor Company crafts several unique styles of aquavit.

    Old Ballard Liquor Company proprietor Lexi is also the visionary behind the pop-up restaurant Tumble Swede, which celebrates a mash-up of Scandinavian and Pacific Northwest cuisine. Make sure to keep an eye out for her next pop-up.

    So stop on by the Nordic Heritage Museum the exhibit runs until February 28th.

    Skal! -Kathy

     

    Posted by Kathy on January 28th, 2016  |  Add Comment |  Posted in Cocktails, events, Foodie News, KOMO Radio, Recent Posts, Recipes, Small Screen Network, videos

    Speed Rack: Shaking it up at the Speed of Lighting!

    In 1895, the US Federal Commissioner of Labor combed through the census to gather info on laborers. There were 55,000+ men behind the bar and only 147 women. That all changed after Pearl Harbor when Rosie the Riveter was matched by Bessie the Bartender!

    Did you know that one of the most famous bartenders in history was a woman? London -1899, Ada Coleman created the Hanky Panky Cocktail and soon became the head bartender at the illustrious American Bar in The Savoy Hotel.

    Ada Coleman
    Ada making her Hanky Panky cocktail at The Savoy

    Back to today: on January 31st (mark your calendars) some serious stirring and shaking is about to happen in Seattle, thanks to the return of Speed Rack. This all-female speed-bartending competition raises money for breast cancer education, prevention, and research.

    SR_Postcard_Seattle_FRONT

    Women bartenders from Seattle and Portland will go head to head in round robin mix-offs, while the crowd sips and cheers their favorite contenders on! This is defiantly a spirited event – in all ways.

    The Winner of the upcoming Seattle event will then get the opportunity to compete in the Grand Finals, where the champion will be crowned Miss Speed Rack USA!

    I’m looking forward to judging and seeing all our NW ladies shine! Make sure to get your tickets! -Kathy

    Hanky Panky Cocktail
    Makes 1 cocktail

    1 1/2 oz gin
    1 1/2 oz red vermouth
    2 dashes Fernet Branca
    Garnish: orange peel twist

    Measure the gin, red vermouth, and Fernet Branca into a mixing glass. Fill with ice then stir. Strain into a chilled cocktail glass and garnish with an orange peel twist.

    Posted by Kathy on January 21st, 2016  |  Add Comment |  Posted in Cocktails, Contests, events, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes
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