Foodie News

Chef Interrupted

My dear friend and colleague is in town for his book tour, Just walking into our kitchen you can feel his passion… and very soon the wafting sent of baking soda bread was filling our senses

Trevis Gleason’s “Chef Interupted: Discovering Life’s Second Course in Ireland with Multiple Sclerosis” is a very well written, funny, honest and inspirational book. I urge you to pick up a copy.

Chef Interrupted

Trevis was a chef and culinary heavy-hitter when he was diagnosed with MS at the young age of 35. This memoir is the story of his life after that diagnosis – or as he says “life after the fall”. He fulfills a long-time dream and moves to Ireland, rents a picturesque cottage, adopts his sweet dog Sadie and makes the decision not to let his disease get the better of him.

Trevis has never lost his passion for food. “I will never give this damnable disease credit for teaching me anything. I will, however, say that I have been a good student of what has been there to learn. When my professional aspirations were stripped away, I was left with only my former passion. Passion for food had been HOW I traveled. Passion then became WHY I traveled. Now my passion travels with me, inside of me, even though multiple sclerosis has taken it (and so much else) away from my professional pursuit.”


Trevis on New Day Northwest

These moving stories are punctuated with delicious sounding recipes – many Irish. White Soda Bread and Sticky Toffee Pudding are favorites!

Trevis reminds us all how true passion can never be taken.

The book is on sale NOW and available on Amazon.

Posted by Kathy on March 9th, 2015  |  Add Comment |  Posted in Books to Cook, Foodie News, Lifestyle, Recent Posts, Recipes

Fresh Ginger

As far as trends go, fresh ginger is Hot, Hot, Hot! It’s everywhere on menus these days from signature cocktails to entrees to desserts!

And no wonder! Not only is fresh ginger spicy, aromatic, and so tasty, it is incredibly good for you. Ginger has been used for ages as an anti-inflammatory and is a well-known cure for symptoms of motion as well as morning sickness. And next time you have a cold or the flu, try some hot ginger tea. It’s an age-old remedy that helps boost your immune system.

There are a ton of great uses for ginger in drinks. I like steeping it in some simple syrup to add that special zing and spice to drinks. And of course ginger beer is the latest darling in the whole Modern Mule Cocktail Craze – and easy to make, vodka, squeeze of lime, and a great ginger beer, like Rachel’s Ginger Beer – a local fave!

Ginger
Hands of fresh ginger are easy to peel using a small spoon!

Want to know my ginger peeling trick – it’s like magic! Peeling ginger roots with the side of a spoon – the brown skin rubs right off, and you won’t waste too much of the great flavorful inside. It’s that easy.

And one of my favorite and easy Pacific Northwest-inspired meals is fresh local clams or mussels steamed with lots of ginger, garlic and lemon grass with a dash of hot chili paste and coconut milk. I’ve got a great recipe for you below!

Stay zesty with ginger! -Kathy

Mussels
A favorite mussel recipe from One of my first cookbooks: Dishing

Steamed Mussels in Gingery Thai Basil Coconut Broth
One of the many basil varieties, Thai basil is often described as having a spicier fragrance than sweet basil. I’ve combined it with ginger, lemongrass, and steamed mussels for a dish that is full of aromatic characteristics and brothy richness.

Makes 4 starter servings or 2 entrée servings

2 tsp. vegetable oil
2 Tbsps. minced ginger
1 Tbsp. minced garlic
1/4 tsp. chili flakes (or 1/2 – 1 tsp. Asian chili paste if you like it spicy)
1 Tbsp. minced fresh lemongrass (optional)
1 (13.5 ounce) can unsweetened coconut milk
2 tsp. Thai fish sauce (nam pla)
2 tsp. soy sauce
3 Tbsps. coarsely chopped fresh Thai basil
1 Tbsp. fresh lime juice
2 pounds fresh mussels in the shell, washed and debearded
1/2 cup matchstick-cut carrots
1/2 cup matchstick-cut red bell pepper
1/4 cup slivered green onion
1 Tbsp. chopped fresh cilantro

In a large soup pot or Dutch oven, heat the oil over medium heat until hot. Add the ginger, garlic, red pepper flakes, and lemongrass and cook, stirring often, for about 30 seconds; do not let the mixture burn.

Add the coconut milk, fish sauce, soy sauce, Thai basil, lime juice, mussels, carrots, red peppers, and green onions. Bring to a boil, and cover immediately. Steam the mussels, covered, for 3 to 5 minutes, or until the mussels just open. Immediately remove from heat. With a slotted spoon, divide the mussels (discard any that are unopened) and vegetables among bowls and pour the broth over them. Sprinkle with cilantro and serve immediately.

Chef’s Tips: If Thai basil is not available, substitute any fresh basil.

Posted by Kathy on March 5th, 2015  |  Add Comment |  Posted in Foodie News, KOMO Radio, Recipes, seafood

Bone Broths are HOT!

Have you heard the buzz about bone broths? It’s the hot new trend revolving around super old-school slow simmered broth made with roasted beef bones. What’s old is new again!

Slow simmering bone broths releases nutrients and minerals. It’s super healthy (packed with proteins, minerals, and healthy fats) and is full of collagen, gelatin, and glucosamine – all essential nutrients for healthy joints.

Bone broth is pretty much like the broth Great Grandma used to make! Just roast large beef bones in a 400 degree oven until roasty-toasty browned. When they’re done, put the bones in a large pot, but don’t forget about all that goodness in the bottom of your roasting pan! Deglaze with water or wine and scrape it all into the pot. You don’t want to wash all that flavor down the sink!

I like to pop in some mushroom stems, carrots, celery and onions. Cover the bones and veggies with water, bring to a simmer then cook till rich and delicious (some simmer theirs for at least 24 hours). Remember flavor takes time so don’t rush it.


Beautiful Photo of Bones ready to be made into Bone Broth from The Kitchn!

Here is a link for the best recipe and instructions for Bone Broth that I found online at The Kitchn and is the way I make it. There are quite a few recipes and techniques all over the internet but this recipe has the higher bone roasting temperature that I prefer. The Kitchn site has lots of tips, a photo tutorial and also recipes on how to use it.

Want something healthy to sip in your next cocktail? Bone broth is even being made into broth-tails! Yup, that’s right – spirit-spiked broth. From LA to NYC, it’s popping up on menus alongside shots of whiskey and tequila. Certainly soon to grace menus here too!

So get some broth simmering – your house will smell amazing!
–Kathy

Posted by Kathy on February 19th, 2015  |  Add Comment |  Posted in Cocktails, Foodie News, KOMO Radio, Recent Posts

Best Brunch in Seattle

Sleeping late is one of the best weekend luxuries, but I have a few restaurant suggestions that have a brunch worth getting up for!

The Fat Hen’s farmhouse-style menu is becoming more and more famous for their wonderful Scandinavian-style pastries, table-side pressed coffee, and super-filling skillet baked eggs! A NW favorite is the smoked salmon eggs benedict, but really, it’s hard to go wrong at this place!

Fat Hen

If you’re looking for something a little less traditional, try Revel. Located in Fremont, this Korean-inspired menu is as surprising as it is delicious! The Kimchi Bloody Mary is out of this world and try it with the Revel Ramen, served with pork belly, kimchi and a soft boiled egg. Anyone feeling peckish yet?

Revel

And of course, one of my all-time faves is the Boat Street Café. This amazing brunch institution was started by Renee Erickson (who also owns the amazing the Walrus & the Carpenter and The Whale Wins) – so you’ll know the food will be impeccable.

If you are in Ballard or Kirkland on the weekend, head on over Volterra. Chef Don Curtiss’ menu features signature dishes such as a wild mushroom scramble with Fontina cheese, arugula and white truffle oil or duck and Yukon gold potato hash – yum! And be sure to try the Belissimo Bloody Mary with housemade balsamic mary mix! PS – Ballard Volterra is now open for lunch Monday through Friday now with an amazing 2 course lunch for $16! So if you feel like “brunching” during the week it’s a delicious option.

Volterra

Treat yourself this weekend and go out to brunch somewhere fun – but be aware, you might have to get up pretty early to miss the crowds at some of Seattle’s favorite spots! –Kathy

Posted by Kathy on February 12th, 2015  |  Add Comment |  Posted in Restaurants, Foodie News, KOMO Radio, Recent Posts

Super Bowl Sips & Apps – Go Hawks!

It’s Super Bowl Weekend – woo hoo! Go Hawks! And I’ve got some great sips & apps for Beast Mode-style partying!

Did you see the New York Daily News game day chef seafood smack down between Seattle and New England? Well I represented us well! We don’t need Old Bay on our local seafood – yes I called that out!

NY Daily News
GO HAWKS!

Start off with oh-so-Seattle Seahawks Superfan Salmon Sliders. Alaska sockeye salmon burgers on Macrina Bakery’s little slider buns slathered with lemon rosemary aioli and topped with pickled onions and arugula. Score this one for flavor points!

Sliders

And it’s not a party without some deviled eggs – you know how much I love these! The 12th Egg features crispy bacon, local Beecher’s Cheese flagship cheddar, and Dungeness crab meat. Make sure to make plenty – they’ll be flying off the plate in no time.

Deviled Eggs

Looking for something to quench your thirst while cheering (and maybe screaming) for the Hawks? Make my “Legion Of Boom” cocktail. Inspired by our heavy hitting defense, this crowd pleasing cocktail uses fresh mint, silver rum, and fresh grapefruit juice. It’s then topped off with an IPA for another great flavor hit. BOOM!

Boom

Celebrate in true 12th Man style with these recipes and GO HAWKS! –Kathy

The 12th Egg – Bacon Cheddar Crab Deviled Eggs
Eggs, bacon, cheese … they go hand in hand. Top with Northwest Dungeness Crab to celebrate the game day 12th Man Style!

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling
3 Tbsp. mayonnaise
3 Tbsp. sour cream
1/2 tsp. Dijon mustard (optional)
1 tsp. minced fresh garlic
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/3 cup finely grated sharp cheddar cheese, such as Seattle Beecher’s Cheese – Flagship Cheddar

Topping
1/4 cup finely chopped crisp-cooked bacon
2 Tbsp. very thinly sliced green onion
4 oz wt. Dungeness crab meat (or substitute Alaska King crab)
Freshly ground black pepper

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, mustard, if using, garlic, salt, and pepper, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the cheddar until evenly mixed in.

Spoon the mixture into a pastry bag fitted with a large plain tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.

To make the topping, in a small bowl, mix the bacon, green onion and crab. Divide topping among the eggs.

Hard-Cooked Eggs
1 dozen large chicken eggs

Place the eggs in a large nonreactive saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat. Turn off the heat and let the eggs sit for 10 minutes. Remove from the stove and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water.

Recipe adapted from D’Lish Deviled Eggs by Kathy Casey

“Legion Of Boom”
Bring the boom with the perfect play between grapefruit and IPA in this game day cocktail.

Makes 1 cocktail

2 mint sprigs
1 oz Bacardi silver rum
2 oz fresh squeezed Sunkist® grapefruit juice
1 oz simple syrup*
————————————
3 oz Pike Brewery IPA
Garnish: grapefruit slice and mint spring

Measure the Sunkist® grapefruit juice, simple syrup and rum into a cocktail shaker. Tear the mint sprigs and drop in. Fill with ice, cap and shake. Pour cocktail into a tall glass. Add IPA and stir. Garnish with grapefruit and mint.

*To make Simple Syrup: combine 1 cup boiling water with 1 cup sugar. Stir until sugar is completely dissolved. Cool and store refrigerated for up to 2 weeks.

Recipe by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com

Posted by Kathy on January 30th, 2015  |  Add Comment |  Posted in appetizers, events, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes, Snacks

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!

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 as a snack, or try adding it to a favorite dish. The team and I developed a bunch of new recipes for Sunkist such as Pummelo Tabbouleh! So branch out and try pummelo – its D’Lish!–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 22nd, 2015  |  Add Comment |  Posted in Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes, salads, videos

    KitchenBug – A Great Tool to Help You Eat Healthy

    The web is a great place to find new interesting recipes, but how to keep them all straight? I have a new favorite tool called Kitchenbug that organizes all your favorite recipes, AND figures out which ones are the healthiest!

    You can use Kitchenbug on a computer or device, and save all your favorite recipes from the web in one handy spot.

    Kitchenbug is a virtual recipe box that organizes your favorite online recipes. It lets you trade recipes with your friends, gives you great recommendations, and shows you which ones fit any specific needs.

    You can easily see which recipes are good for your heart, which are good for weight loss, which are high in protein and iron and you can save the ones that are more on the naughty side for special occasions.

    Whether you made a resolution this new year or not, eating healthy is a great idea for everybody. And now it just got so much easier with this fantastic new tool!

    Check out my Recipe Box on Kitchenbug for my Kathy’s Jump-Start Smoothie and Big Protein Red Quinoa Salad recipes! –Kathy

    Posted by Kathy on January 9th, 2015  |  Add Comment |  Posted in breakfast, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes, salads

    It’s Time for Fruit Cakes!

    Fruit Cake (or fruitcake) sometimes gets a bad rap. Those doorstopper hard as rocks cakes with bright, florescent cherries that gets re-gifted every year passed around at every while elephant party…

    Fruit Cake Monster
    A Fruitcake monster!

    But there is great fruit cake, too! Like my holiday favorite “Over 21” Real Fruit Cakes made with Maker’s Mark! I love a slice in the morning with a great cup of coffee.

    Fruit-Cake-3

    These REAL fruit cakes are fully loaded with Maker’s Mark-soaked dried fruits, including apricots, cranberries, tart cherries, and golden raisins, as well as loads of nuts from toasted hazelnuts to rich pecans – all bound with a signature spiced batter recipe. Baked till golden then brushed over and over with a bourbon-brown sugar glaze. Now this is fruitcake – a REAL FRUIT cake.

    So if you have a fruit cake fan on your Holiday Gift List or want to be a fruit cake convert, I have you covered. You can order them online for delivery or pick them up at the Food Studios in Ballard.

    Fruit-Cake-4

    Quantities are limited so be sure to place your orders soon because they sell out FAST!

    Wishing you all a real fruit cake filled holiday season! -Kathy

    “Over 21” Bourbon Fruit Cake
    Makes 6 mini-loaves

    1 cup chopped dried pineapple
    1 cup chopped dried apricots
    1 1/2 cups tart dried cherries
    1 cup golden raisins
    1/3 cup currants
    1 1/4 cups chopped dried mango
    3/4 cup boiling water
    1/2 pound (2 sticks) butter, softened (very important!)
    1/2 cup sugar
    1/2 cup brown sugar
    1/4 cup molasses
    1 1/2 tsp. vanilla extract
    2 tsp. orange zest
    2 tsp. lemon zest
    6 eggs
    1/4 cup bourbon
    1 3/4 cups flour
    1 1/2 tsp. ground allspice
    1/2 tsp. ground ginger
    1/2 tsp. ground cinnamon
    1/2 tsp. ground nutmeg
    1 cup chopped hazelnuts
    1 cup chopped walnuts
    1 cup chopped pecans
    1 cup whole almonds

    Bourbon Glaze
    1/4 cup water
    1/2 cup brown sugar
    1/2 cup bourbon

    In a large bowl toss together the dried fruits then pour the boiling water over the fruit and toss again. Cover with plastic wrap and let sit for 24 hours at room temperature, stirring occasionally.

    Preheat oven to 300 degrees F.

    In a mixing bowl whip the butter (be sure it’s super-softened!) on medium-high speed with the white and brown sugars for about 4 minutes or until fluffy. Add the molasses and then the vanilla and zests. On medium speed add 1 egg at a time, beating 1 minute between each addition. Mix in bourbon. Mixture should be whipped until it is smooth and silky.

    In a sifter combine flour and spices. Remove bowl from mixer and sift in dry ingredients, folding into egg mixture until well incorporated.

    Separately, in a very large bowl mix together plumped fruits and nuts. Add cake batter and fold into the fruit and nuts until well coated.

    Divide mixture (about 1 1/2 cups each) among 6 buttered, nonstick mini-loaf pans (6-inch x 3-inch x 2-inch) or disposable aluminum mini-loaf pans. Smooth out batter, then bang each pan on the counter to release any air bubbles.

    Place pans on a baking sheet and bake for about 45 – 55 minutes or until set and cooked through.

    Meanwhile make the Bourbon Glaze: In a very small saucepan combine the water and brown sugar and bring to a boil over high heat. Boil for 1 minute, remove from the heat, and cool to room temperature. Then whisk in the bourbon.

    When cakes come out of the oven, remove from pan and place bottom up on a cooling rack set over a baking sheet. With a pastry brush, brush the Bourbon Glaze liberally on the bottom and sides of cakes while still warm. Do this quite a few times. Then turn cakes top side up and brush with more of the glaze. Keep brushing with glaze on all surfaces every 20 minutes or so until all of the glaze is used up. Cover cakes with plastic wrap and let sit overnight.

    To wrap cakes: Wrap each cake individually with plastic wrap, then wrap in parchment paper. Seal with Christmas stickers and ribbon or raffia and baubles. If desired, write recipe name, baker and date on outside wrapper with a fine permanent marker or metallic pen.

    Store cake at room temperature until ready to give.

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

    Posted by Kathy on December 5th, 2014  |  Comments Off on It’s Time for Fruit Cakes! |  Posted in dessert, Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes
    Untitled