Foodie News

Hearty Root Vegetables

The cold weather months make us crave heartier foods… and root vegetables are definitely hearty. They are versatile in flavor, texture and application – as well as budget-friendly and a great source of complex-carbohydrates!

Rutabagas, parsnips, carrots, turnips and beets are all part of this delicious group.


A great crop of root veggies!
(Photo from CookWithWhatYouHave.com
they have a great recipe for Box Grater Unconventional Latkes!)

Roasted Beets are so tasty and star in my recipe with an Orange Cumin Glaze. Just pop whole in a 375 degree oven tented in foil and roast until fork tender – when cool the skins will slip off easy. I love them tossed in a salad with arugula, blue cheese, walnuts and balsamic vinaigrette.

The often overlooked parsnip is also a fave – roast them whole with a chicken alongside a few of those beautiful rainbow carrots we see in the markets these days. It’s featured in my Creamy Roasted Parsnip Soup paired up with chevre and walnut croutons. Pour yourself a glass of Washington wine and you’re all set for a cozy meal.

Speaking of parsnips and carrots – these also partner well simply steamed and mashed with some seasoning, butter, olive oil or sour cream for a tasty side dish alternative to traditional potatoes.

Fill up with some hearty root veggies! –Kathy

Roasted Beets with Orange Cumin Glaze
Makes about 6 servings.

5 large beets (about 2 lb.)
1/2 cup fresh orange juice
1 tsp ground cumin
1 Tbsp white wine vinegar
1 1/2 Tbsp honey
1 tsp cornstarch
2 Tbsps butter
1/2 tsp salt
1/4 cup chopped toasted walnuts
1 Tbsp finely chopped orange zest
2 Tbsps chopped fresh parsley

Preheat oven to 375 degrees.

Wash the beets and leave root untrimmed. Place beets on a large sheet of foil and seal like a package. Place foil packet on a baking pan and roast in preheated oven until very tender, about 1 hour and 45 minutes. Poke beets to make sure they are tender.

As soon as beets are cool enough to handle, slip the skins off and slice into ¼-inch slices.

In a small bowl mix together the orange juice, cumin, vinegar , honey and corn starch. Stir until cornstarch is well incorporated.

Place liquid mixture in a large, non-stick sauté pan and heat over medium-high heat, whisking – while adding the butter and salt. Bring to a boil and add the sliced beets. Cook, turning beets as necessary, until they are hot and nicely glazed. Place on a serving platter or in large, shallow bowl.

Mix together the walnuts, orange zest and parsley and sprinkle over the beets.

Chef’s Notes:
You can prepare this recipe part way in advance: Just roast, peel and slice the beets ahead of time. This can be done up to 3 days in advance. Then finish the rest of the recipe procedure per instructions.

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

Creamy Roasted Parsnip Soup with Chevre & Walnut Crostini
Makes 6 servings

4 cups 1/2-inch-sliced peeled parsnips (about 1 1/2 pounds)
1 Tbsp olive oil
2 Tbsps butter
1/4 cup thinly sliced shallots
1 stalk celery, chopped (about 1/2 cup)
3 cloves garlic, finely minced
1/2 cup dry white wine
4 cups chicken broth (I used packaged organic broth)
1 cup heavy cream
1/2 tsp kosher salt
1/8 tsp cayenne pepper

Croutons
6 1/4-inch-thick slices baguette or French bread
Olive oil
3 ounces chevre (goat cheese)
3 Tbsps chopped walnuts, lightly toasted

Garnish: thinly sliced fresh chives and/or celery leaves

Preheat oven to 425 degrees F.

First, toast the bread for the croutons: Lay the bread on a baking sheet, brush slices lightly with oil, and toast in the preheated oven for about 3 – 5 minutes, or until just lightly golden. Remove and let cool. (You can do this the day before and keep croutons in a tightly closed container after they cool.)

Toss parsnips and olive oil together in a bowl to coat evenly. Spread out on a baking sheet (you can reuse the one used for the bread), and roast till golden and totally tender, about 30 minutes.

Heat butter in a large pot over medium-high heat. Sauté shallots and celery until very tender, about 3 minutes; do not brown. Add the garlic and cook, stirring, for about 30 seconds more. Add wine and bring to a boil. Add chicken broth, cream and roasted parsnips and bring to a simmer. Reduce heat to medium or low, to maintain a slow simmer. Cook for about 5 minutes and then add salt and cayenne. In small batches, puree mixture in a blender. (Be careful; it’s hot!)

Return soup to pan and adjust seasoning if needed. Cool and refrigerate for up to 3 days before serving.

To serve the soup and finish the crostini:
Preheat oven to 375 degrees F.

Spread the cheese on the croutons, then top each one with a half-tablespoon of nuts. Press in slightly and bake for about 4 minutes or until cheese is warmed.
Meanwhile, heat the soup, stirring often, over medium heat till hot, making sure it does not stick on the bottom. Serve the hot soup in warm bowls. Top with chives or celery leaf and serve a warm goat cheese crouton on the side.

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

Posted by Kathy on February 2nd, 2017  |  Add Comment |  Posted in Foodie News, Recent Posts, Recipes, KOMO Radio, Kathy Casey, salads, sides, soups

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 January 19th, 2017  |  Add Comment |  Posted in Foodie News, Recent Posts, Recipes, Fruit, KOMO Radio, salads, videos

    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 6th, 2017  |  Add Comment |  Posted in Foodie News, Lifestyle, Recent Posts, KOMO Radio, Kathy Casey

    Holiday Gift Ideas

    The holidays are right around the corner! And I have a few d’lish ideas for your favorite foodie. Try making a local themed basket filled with handcrafted NW goods!

    First a Sweet Basket: local chocolate bars, honey, salted caramel and unique preserves, and cute little spoons to serve them up with. Don’t forget to tuck in one of my “Over 21” Real Fruit Cakes made with Maker’s Mark – bourbon-soaked fruits and toasted nuts bound in a spice batter and topped with a brown sugar-bourbon glaze – yowza!

    fruit-cake-3
    A great basket or stocking stuffer – my “Over 21” Real Fruit Cakes made with Maker’s Mark!
    Available for purchase online or bought at the Food Studios (Monday-Friday, 9 AM – 5 PM)

    Next a Savory basket: local cheeses, cool pickles from the market, herbed flat bread, and dried fruits, add some fun cheese identification markers and a cool little wooden cutting board and it’ll be a hit!

    For a Boozy Basket: package up a bottle of local spirit like one of our Washington herbaceous gins or Glass Honey Vodka (one of my faves), tuck in a couple of cool cocktail glasses, and a bottle of unique local bitters.

    For more inspiration, make sure to check out KnackShops.com a local based custom gift side for even more creative basket ideas.

    Don’t fret – get creative! -Kathy

    Posted by Kathy on December 1st, 2016  |  Add Comment |  Posted in Foodie News, Lifestyle, Recent Posts, KOMO Radio, Kathy Casey

    Thanksgiving Leftovers

    Turkey day is here ….and gone and you just MAY have a few leftovers in your fridge. Need some tasty ideas? Don’t worry, I’m here to help!

    turkey-feast
    A d’lish Thanksgiving Day feast!

    Thanksgiving for breakfast – why not! Thanksgiving Benedict is a delicious idea a chef friend shared with me. Form leftover stuffing into patties, pan sear, then top with some sliced turkey, a poached egg and a dollop of gravy. YUM!

    And you know there is never enough gravy left over- right? Why not make some more? Pick that turkey clean (save the meat for soup and sandwiches.) Now it’s time to make a Simple Turkey Gravy.

     

    Get out the stock pot. Add in the bones, some chopped carrots, celery and onion. Cover with water (and sometimes I like to add in a carton of chicken broth to give it a flavor boost) bring to a simmer for 2 hours – then strain and voila!

    Take that extra turkey meat and stock then make a soup. Or make gravy and add some veggies and leftover turkey meat and serve over biscuits for a d’lish open face hot turkey sandwich.

    Wishing you all a Happy Thanksgiving Weekend! –Kathy

    Simple Turkey Gravy
    Makes about 5 cups

    6 Tbsp. butter
    2 Tbsp. minced onion AND/OR 1/4 cup chopped mushrooms
    1/2 cup flour
    5 cups homemade turkey stock (see above for method using your leftover turkey carcass)
    1 tsp. salt
    pepper to taste

    Melt the butter in a large, heavy saucepan. Add the onions (and mushrooms if using) and sauté over medium-high heat for about 2 minutes. Add the flour and stir vigorously until combined and smooth. Cook for about 1 minute. Add the stock all at once and whisk vigorously so as to eliminate any lumps. Reduce the heat and simmer for about 10 minutes, until the gravy is nicely thickened. Season with salt and white pepper.

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

    Posted by Kathy on November 23rd, 2016  |  Add Comment |  Posted in Foodie News, Recipes, KOMO Radio, Kathy Casey, other, poultry

    Back for the Holidays: “Over 21” Real Fruit Cakes

    fruit-cake-3

    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 28th Real Fruit Cakes can be picked up at Kathy Casey Food Studios, located in Ballard – Monday thru Friday, 9:00am – 5:00pm (call 206-784-7840 to check on availability).

      -Order from our website starting November 28th while supplies last.

      -Priced at $11.95 this holiday season.

    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, email dishing@kathycasey.com or check out our website www.kathycasey.com.

    Posted by Kathy on November 11th, 2016  |  Comments Off on Back for the Holidays: “Over 21” Real Fruit Cakes |  Posted in Foodie News, Lifestyle, Recent Posts, Fruit, Kathy Casey, Press, Snacks, dessert

    Crab Talk

    It’s time for crab talk! This versatile shellfish is d’lish all around, and here in the Northwest, we love our Dungeness Crab! 

    Now you’ve probably noticed that some crab eaters are pickers and some are pilers. The former pick and eat as they go – while the latter make a pile of shelled crab, not even tasting a single morsel until they have a good-sized mound. So which one are you: a picker or a piler? 

    Fresh, right out of the shell is still my favorite way to eat this prized catch but it is also amazing made into a big crab louie salad, oooooh and don’t forget how amazing crab cakes or the ever popular artichoke and crab dips are too.  

    If you’re looking for new ways to cook up this crustacean, look no further than local author and seafood guru ‘ new book Crab: 50 Recipes with the Fresh Taste of the SeaCynthia Nims! It is chock-full of tips like how to buy and store crab, what to drink with crab, and local history and lore. Plus, it has delicious recipes to try like her savory Sourdough Bread Pudding with Crab (recipe below); now that sounds like a perfect holiday brunch dish to me! Want to learn more about crab? Then be sure to check out Cynthia’s website for crab filled events, including book signings and crab cooking classes!

    img_7217
    Photo by Cynthia Nims.

    For a d’lish appetizer for any holiday entertaining, try my Warm Crab, Mushroom & Brie Dip with Fresh Thyme & Sea Salt Crostini, rich and d’lish! So get cracking and enjoy some delicious crab this season! -Kathy  

    Sourdough Bread Pudding with Crab
    Bread pudding shows up in a lot of guises these days, making an appearance here at the breakfast table with tangy sourdough bread holding sweet crabmeat in an herby custard. Feel free to use a non-sourdough bread if you prefer. – Cynthia Nims

    Makes 8 Servings

    Crab: any cooked crabmeat
    Unsalted butter, for buttering
    1 small loaf day-old rustic sourdough bread (about 1 pound), cut into 1⁄2-inch cubes, divided
    2 cups grated sharp cheddar cheese (about 8 ounces), divided
    1⁄2 cup minced onion
    8 to 12 ounces crabmeat
    8 large eggs
    3 cups whole milk
    2 Tbsp. minced fresh at-leaf (Italian) parsley
    1 Tbsp. minced fresh chives
    Kosher salt and freshly ground black pepper

    Preheat the oven to 350 degrees F. Generously butter a 9-by-13-inch baking dish.

    Scatter about half of the bread cubes evenly in the baking dish, and sprinkle 1 1/2 cups of the cheese over the bread, followed by the onion. Pick over the crab meat to remove any bits of shell or cartilage. If using king or snow crab leg meat, cut it into small dice. Scatter the crab over the onion, then top the crab with the remaining bread cubes.

    In a medium bowl, whisk the eggs to blend, then whisk in the milk, parsley, and chives with a good pinch each of salt and pepper. Pour the egg mixture over the bread and let sit for about 10 minutes, pressing the cubes down so they evenly soak up the custard.

    Sprinkle the remaining ½ cup cheese over the top and bake the bread pudding until the top is lightly browned and a knife inserted in the center of the dish comes out clean, about 45 minutes. If the top is well browned before the eggy custard is cooked, loosely cover the dish with a piece of foil. Let the bread pudding sit for a few minutes before cutting it into pieces to serve.

    Recipe ©2016 By Cynthia Nims. All rights reserved. Excerpted from Crab: 50 Recipes with the Fresh Taste of the Sea by permission of Sasquatch Books.

    Warm Crab, Mushroom & Brie Dip with Fresh Thyme & Sea Salt Crostini
    Makes about 6 cups — serves about 12 – 24 people

    Dip can be prepared up to 2 days in advance if using very fresh crab and baked when your guests are just starting to arrive. Easy to make Fresh Thyme & Sea Salt Crostini bake at the same oven temperature to make things easy!

    1 small (8 oz wt.) wheel brie cheese
    ——————————————
    2 tsp. olive oil
    1 cup thinly sliced onion
    2 cups thinly sliced crimini mushrooms
    2 tsp. minced fresh garlic
    1/2 cup dry sherry
    ——————————————-
    1 1/2 cups mayonnaise (Note: do not use reduced-fat or fat-free, I like to use Best Foods in this recipe)
    3 cups (about 10 oz. wt.) shredded, high-quality parmesan cheese
    1/2 tsp. Tabasco
    1 Tbsp. fresh lemon juice
    1/2 cup thinly sliced green onion
    1/4 cup minced sweet red bell pepper (optional)
    1/2 cup minced celery
    3/4 pound shelled crab meat, (such as Dungeness or try Alaska King) drained well (about 2 1/2 cups drained), see note above

    Garnish: Minced fresh parsley
    Fresh Thyme & Sea Salt Crostini (recipe follows)

    Cut the brie cheese into 1/2” pieces, set aside and then let come to room temperature.

    Meanwhile, heat the oil in a skillet over medium-high heat. Add the onions and cook stirring often till half cooked, about 4 minutes. Add the mushrooms and continue cooking until the onions are very soft and the mushrooms are tender, about 4 minutes.

    Then add the garlic and sherry and continue cooking until the sherry is completely reduced about 8 minutes. (There should not be any liquid left.) Set aside to cool.

    Place the room temperature brie in a mixer with a paddle attachment. Mix on medium-high speed for about 1 minute or until the cheese softened. Scrape down the sides of the bowl then add half of the mayonnaise. Mix for 3 more minutes on medium-high speed. Add the remaining mayonnaise, parmesan, Tabasco and lemon juice. Mix together on medium speed until well mixed, about 1 minute.

    Remove bowl from mixer and fold-in the cooled mushroom mixture, green onion, pepper, celery and crab meat – being careful not to break up the crab meat. Do not over mix.

    Place dip in a 7-inch x 11-inch baking dish, or 2 quart or ovenproof serving dish. Smooth out but do not compact it. (Dip can be covered and refrigerated up to 1 day at this point.)

    When ready to serve dip, place in a 400-degree F. pre-heated oven. Bake for about 15 – 20 minutes or until dip just starts to bubble around the edges, is heated through and the cheese is melted. (Be careful not to overcook) If desired, sprinkle with minced fresh parsley. Serve immediately with Fresh Thyme & Sea Salt Crostini, or rustic flat bread or crackers.

    Fresh Thyme & Sea Salt Crostini
    Crostini are the must-have party basic. Use as a base for assorted toppers, such as creamy cheeses, tapenade, or spreads.

    Makes 24 – 32 pieces

    1 baguette
    3 Tbsp. olive oil
    2 tsp. minced fresh thyme
    1 tsp. minced fresh garlic
    1/2 tsp. sea salt

    Pre-heat an oven to 400 degrees F.

    Cut the baguette with a serrated knife into 1/4-inch diagonal slices. Lay out on a baking sheet pan.

    In a small bowl, mix together the oil, thyme and garlic. Lightly brush the baguette slices with the herb oil, then sprinkle with salt. Bake for about 10 – 15 minutes, or until just crispy.

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

    Posted by Kathy on November 10th, 2016  |  Comments Off on Crab Talk |  Posted in Foodie News, Books to Cook, Recipes, KOMO Radio, Kathy Casey, appetizers, breakfast, seafood

    1st Annual Holiday Wine Fest

    Seattle wine enthusiasts, make sure to mark your calendars! The 1st Annual Holiday Wine Fest invites all wine enthusiasts to sip, sample, and savor a bevy of local and international wines, ciders, beers, and spirits. There will be plenty of nibbles to try as well as products to buy.

    The event takes place on this Saturday, November 12th and this Sunday, November 13th at the Seattle Exhibition Hall. Make sure to get your tickets in advanced for this sipping event!

    holiday-wine-fest

    Posted by Kathy on November 8th, 2016  |  Comments Off on 1st Annual Holiday Wine Fest |  Posted in Foodie News, events
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