Foodie News

Check Out Craftsy!

If you are a crafty person and love to make things with your hands whether it’s quilts, jewelry, cake decorating, etc., do I have the website for you! Check out Craftsy, a fantastic online learning center for all sorts of crafts!

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My friend Cynthia Nims is teaching a cooking series all about French Home Cooking: The Essential Techniques! Her class is already one of the top sellers today, which is very cool. Cynthia’s classes tie into her cooking school roots at La Varenne cooking school in France. She shares many of those basic core French cooking techniques in her lessons, which are great building blocks for you to learn and become creative with! Lessons include vinaigrette and salade verte, beef & mushroom stew, fish chowder, cheese soufflé, a couple potato dishes and homemade rich vanilla bean ice cream. Yum!

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She’s even shared a link for 25% off her class price. Her entire lesson covers over 2 1/2 hours of instruction with  lifetime access!

Cynthia has so much wonderful and delicious knowledge to share. I hope you will sign up for her classes!

Posted by Kathy Casey on October 11th, 2013  |  Add Comment |  Posted in Foodie News, Lifestyle, Recent Posts, Recipes, videos

Fall into New Beginnings

Guest blogger and Food Studio Associate Chef Cameon Orel shares her fondest of memories about fall and watching her Nana cook up wonderful meals.

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I love this time of year. The long days of summer have now faded, and the bbq is no longer the main source of cooking equipment. Fall is crisp filled with the promise of a new year. Kids dressed for the school bus, trees turning to the jeweled colors of autumn and I am magically transported to my Grandmother’s kitchen.  My Grandmother, let’s call her Nana, any other name would not be right. She had the ability to transform the simplest of foods in to a feast.

During this time of year I would find her surrounded by the harvest of the garden. She was a year round gardener. Her garden supplied our family and many other families in the neighborhood with a year round basket of magic. She would mindfully fill baskets with kale, chard, winter lettuces, squashes, zucchini, radishes, and the late round of beans-CSA before it was cool. I always enjoyed watching her out my bedroom window with her apron held up to hold the three types of apples soon to be turned in to a crisp for our dinner that night. Often she would sit with various cookbooks and clippings planning the next few weeks’ meals. As I write about this I am mesmerized by how effortless she made it all seem. At any given moment she could have a cake in the oven, cow’s tongue on the stove, cucumbers pickling to be put up, dark chocolate and vanilla pudding setting for a snack and my favorite cookies in the freezer ready to bake.

My most memorable meals in her home involved very few ingredients; a Hubbard squash that she made in to a curry spiced soup, green apple and winter kale salad with dried fruits and nuts, braised Ox-tail served with homemade pork sausage and braised small heads of romaine, potatoes still musky from the dirt slowly roasted with hand churn butter. These foods may not sound like a young girls dream but it was what I knew, I grew up smelling the simmering pots, the steaming vapor’s of a freshly opened oven. I held the jars as my Nana pickled and stewed pumpkin for her famous pumpkin apple spice cake.

KC blog & recipes
Nana’s cookbook and notes – perfect for inspiring fall meals.

So as the trees begin to change, the light dims, and the sun glistens on the dew filled spider webs. I am blissfully happy to know that it is time to pull out my Nana’s cookbooks, filled with her notes of lower the salt, great with a touch of nutmeg, great recipe and must make this for Aunt Betty, exchanged recipes from dear friends.  I thumb through these ear marked and yellowed pages I am inspired to fall in love again with the cycle of cooking. I am reminded of a woman who many years ago knew that the best food comes from the earth.

– Cameon Orel

Posted by Kathy Casey on October 10th, 2013  |  Add Comment |  Posted in Foodie News, Lifestyle, Recent Posts

Getting D’Lish with In the Mix Magazine!

The new issue of In the Mix magazine is available online; check out Creative Director Kester C. Chau’s fantastic write-up (page 94) of her Deviled Egg & Cocktail Brunch featuring three of my recipes from D’Lish Deviled Eggs! Cheers to that!

Posted by Kathy Casey on October 5th, 2013  |  Add Comment |  Posted in Books to Cook, Foodie News, Recent Posts

Dim Sum Finds!

I LOVE Dim Sum! A traditional Chinese way of preparing food, dim sum items are usually bite or individual-sized portions and typically enjoyed for breakfast or lunch.

Going for dim sum with friends or family is a great outing. If you’re not familiar with this style of food, dim sum dishes are typically wheeled around on carts within the restaurant. Diners can then pick and choose what they would like to try. The portions are small so you can be adventurous!


Tasty dim sum offerings!
(Photo from Seattle Magazine.)

I usually go for the steamed stuff like Shumai: small dumplings filled with pork and shrimp in a thin wheat flour wrapper. My faves are Har Gow shrimp dumplings and Char Sui Bao, which are fluffy steamed buns filled with BBQ pork filling. And then there is the Chinese Broccoli with Oyster Sauce and Salt and Pepper Squid –yum! Oh and there’s also chicken feet – not so much for me, but there is something for all taste adventurers.

Seattle’s International District has a lot of places to choose from. One of my favorites is Sun Ya. On the east side, check out Bellevue’s Noble Court. And for a fun day trip, head north over the border to Richmond, BC, which has an amazing array of places – Sun Sui Wah is a MUST!

Go with friends and have fun at dim sum. And don’t forget to tell me some of your fave places to try. – Kathy

Posted by Kathy Casey on September 19th, 2013  |  Add Comment |  Posted in Restaurants, Foodie News, KOMO Radio, Lifestyle, Recent Posts

Pineapple Mezcal Cooler

This week on Kathy Casey’s Liquid Kitchen, I shake up Pineapple Mezcal Coolers! This cocktail uses my Fresh Pineapple Agave mix, made with fresh pineapple chunks and organic agave nectar then blended until nice and smooth – I love using my Vitamix The Quiet One blender! Add this to unaged mezcal (or silver tequila), fresh lime juice, earthy sage, and a splash of soda water for a late summer sipper. The Fresh Pineapple Agave also works as a tasty non-alcoholic beverage as well – just add soda water.

Enjoy! -Kathy

Posted by Kathy Casey on August 27th, 2013  |  Add Comment |  Posted in Cocktails, Foodie News, Lifestyle, Small Screen Network, videos

Berries & Bubbles

This week on Kathy Casey’s Liquid Kitchen, I shake up a Berries & Bubbles cocktail! Fresh, in-season berries (I’m using d’lish raspberries for this episode!) works wonderfully with fresh-squeezed lemon juice, simple syrup, and Double Cross Vodka. A splash of Champagne bubbles adds a bit of elegance and is perfect for summer celebrations and entertaining!

Posted by Kathy Casey on July 30th, 2013  |  Add Comment |  Posted in Cocktails, Foodie News, Fruit, Recent Posts, Recipes, Small Screen Network, videos

Seattle Magazine

Seattle Magazine just posted my special piece covering this year’s Tales of the Cocktail. Check out my guest blog, Mixing It Up at Tales Of The Cocktail 2013!

Posted by Kathy Casey on July 30th, 2013  |  Add Comment |  Posted in Cocktails, Conferences, Foodie News, Lifestyle, Tasty Travels

Taco Party

DIY hands-on dinner parties are always fun, interactive and convenient when it comes to dietary restrictions and preferences. It’s also a great way to answer that age old party question, “What can I do to help?”

One of my fave kinds of food parties is a taco fiesta! You can offer a variety of meat and vegetarian options, such as slow cooked chili-pork to ginger-lime marinated chicken and cumin grilled squash. Or go coastal and grill up some shrimp or Alaska cod filets! For your veggie friends, be sure to have slow simmered garlicky black beans or cilantro studded quinoa.

Set out a variety of cheeses like queso fresco, feta, or goat cheese and lots of fresh salsas from red to green to tropical (think diced mango & pineapples, etc.). Offer up soft flour tortillas and corn tortillas for the gluten free gang.

Pickly or crunchy add ins like my Red Onion Escabeche Veggies or shaved green cabbage are a must and are great to top my Chili & Lime Slow Cooked Pork tacos.

And don’t forget to serve it all up with a cool pitcher of margaritas, chilled beers and Sparkling Limeade!

So get your fiesta on with friends and make your next get together a DIY taco party! –Kathy

KC tacos

Yum!
Photo from
Kathy Casey’s Northwest Table.

Chili & Lime Slow-Cooked Pork with Red Onion Escabeche and Warm Tortillas
Makes 6 hearty servings

Pork
1/4 cup chili powder
1 tablespoon coriander seed, crushed
1 tablespoon salt
1 boneless pork butt (shoulder), about 3 pounds, cut into 2 pieces
2 large tomatoes, chopped
4 cloves garlic, sliced
1/4 cup fresh lime juice

Escabeche
2 large carrots, julienned
1 large red onion, thinly sliced
1/2 cup fresh lime juice
2 tablespoons corn or other vegetable oil
1/2 cup coarsely chopped fresh cilantro (about 1 bunch)
1 teaspoon salt

Accompaniments
Warm corn tortillas
Sour cream
Salsa or freshly made pico de gallo
Queso fresco (Mexican-style fresh cheese)
Fresh cilantro sprigs
Lime wedges

To prepare the pork, mix the chili powder, coriander seed, and salt in a large, shallow bowl. Roll the pork in the mixture, taking up all the seasoning.

Put the pork in a slow-cooker, add the remaining ingredients, and set the cooker on high. Let cook for 8 hours—or up to 10 hours if you’re still at work!

When ready to serve, mix the escabeche ingredients well, then place in a serving dish. Shred the pork and place in a large serving bowl with some of the cooking liquid.

Serve the pork with the escabeche and accompaniments. Diners build their own “soft tacos,” then squeeze lime juice over the filling before folding.

Chef’s Note: To heat tortillas, place them, one by one, on a dry skillet over medium-high heat and turn frequently. As they are heated, slip them between the folds of a clean dish towel or cloth napkin. Wrap the towel in foil (or put into a small casserole dish and cover) to steam in their own heat and moisture. Or, microwave the tortillas very briefly and put into a napkin as above. Or, wrap several tortillas in a foil packet and steam them in a steamer until just heated through; use directly from the foil or wrap in a towel as described above.

Recipe from Kathy Casey’s Northwest Table.

Sparkling Limeade

Sparkling Limeade

3 Tbsp. finely minced lime zest (with no white pith)
2 cups sugar
2 cups water
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1 1/2 cup fresh-squeezed lime juice
3 cups chilled sparkling water
Garnish: long fresh lemon and lime zest twists

Combine the zest, sugar and water in a small saucepan. Bring to a quick boil over high heat. Boil for 1 minute then remove from heat and let cool.

In a large pitcher combine the cooled sugar syrup, lime juice and the sparkling water.
Serve over ice and garnish with citrus twists.

Photo and recipe by Kathy Casey Liquid Kitchen®.

Posted by Kathy Casey on July 18th, 2013  |  Add Comment |  Posted in Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes, meats, sides
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