Foodie News

Flavor & The Menu – Top 10 Trends: Butter Goes Bold

Every year, Flavor & The Menu Magazine reaches out to an esteemed panel of experts (which I’m thrilled to be a part of!) for insight on hot trends to look out for the new year. The Top 10 Trends issue is full of great ideas of flavors to watch. Check out these hot trends:

Butter Goes Bold covers a number of ways in how butter can enhance a dish. Interested in making a bolder butter – check out my section
Best Practices for Bold Butters!

Vegetable Forward points out how veggies are becoming focal points for dishes combining culinary technique, texture, and flavors (think charring, oven-roasting, etc.). It’s not just food too; the garden-to-glass movement is going beyond herbs and including fresh veggie juices and purees.

Dairy is on the move with Soft Cheese Sensations – adding a textural and almost neutral in flavor. Think burrata, mascarpone, ricotta, and stracchino – milky with a luscious mouth-feel on toasts, flatbreads, pizzas, and other dishes.

Sriracha is the trending hot sauce these days, but what’s next? Hot Harissa explores the next step in “heat” flavor with this complex chili paste – great on chicken thighs, roasted veggies, or as a flavor compliment to ketchup.

Citrus on Fire looks at charring citrus fruits – think lemons, grapefruits, etc. Doing so adds a savory note, while at the same time balancing the sour levels, caramelizes the fruit, and adds a great visual appeal to dishes.

There are a lot of drink trends on the rise and everyone is looking at tea. Check out some of my tips in It’s Time for Tea, for ways to include tea into cocktails and fun drinks.

Flavor

Posted by Kathy on January 12th, 2016  |  Comments Off on Flavor & The Menu – Top 10 Trends: Butter Goes Bold |  Posted in Foodie News, Recent Posts

Good for You Green Smoothies

Eating a healthy breakfast is the key to maintaining a healthy lifestyle and gets your metabolism jump started for the day. But many of us just don’t have time to get it together in the mornings. This is where quick smoothies come in!

Now you have probably seen a lot of people drinking green things these days, such as juice, smoothies and kale is the star of the green! It’s reportedly among the most nutrient dense foods on the planet and very high in fiber – so perfect in helping you feel full.

But sometimes purchased juices and smoothies can be really high in calories and sugar. With all that sugar, that kind of defeats the purpose.

Here is my favorite go to Green Smoothie:

    •1 – 2 leaves of Kale torn up
    •1/2 a ripe banana
    •Tiny touch of honey or maple syrup (not too much now or leave it our entirely)
    •1/2 cup fat free plain Greek yogurt (or fat free coconut milk for a dairy-free option – this is the fresh refrigerated coconut milk)
    •3/4 – 1 cup of ice

Green Smoothies

Tear the kale leaves up and drop into a blender cup. Add in the rest of the ingredients. Blend it up until totally smooth and brilliant green – I have a Vitamix blender and LOVE it!

You can add other healthful additions right before blending, too. Think matcha powder, flax seeds, goji berries, and even almond butter or organic coconut oil. These all are great smoothie boosters and great for you.

So go Green and Jump start your day with a homemade smoothie! –Kathy

Posted by Kathy on January 7th, 2016  |  Comments Off on Good for You Green Smoothies |  Posted in Foodie News, Lifestyle, Recipes, Fruit

In The Mix Magazine

Great article in In The Mix Magazine covering one of my fave hospitality industry events: the Hospitality Executive Exchange! Held on both the east and west coasts, these events are a great balance of educational seminars, networking, fun, and fundraising – like Cutthroat Cocktails at the East Coast event benefiting Children of Restaurant Employees (CORE).

Cutthroat Island - sabotage, no talking50 Shades of Pinkolada
Beam Suntory’s Philip Raimondo and I were sabotaged (No Talking – duct tape covering our mouths) while making up a blended 50 Shades of Pink’olada!

Posted by Kathy on January 5th, 2016  |  Comments Off on In The Mix Magazine |  Posted in Foodie News, Recent Posts, Press, events

It’s Pomegranate Season!

I remember when I ate my first pomegranate as a kid….seated in a chair with a TV tray. Yes, it occupied my little hands for hours! Take note moms: it’s fun for kids. And yes, it will make their hands bright pink, but only for a day.


Juicy pomegranate seeds!

Pomegranate’s brilliant tart-sweet seeds are prized for their distinctive flavor and are high in antioxidants. I love the texture and how they pop in your mouth.

They are so great sprinkled on a winter salad of arugula, slices of orange, and fennel or endive, tossed with a champagne vinaigrette. Or finishing a dish of roasted Brussel sprouts and toasted walnuts adding their tart crunch.

Pomegranate Salad

Try them on ice cream or yogurt or even shaken into your favorite cocktail.

And I have a great tip to make de-seeding simple:

    •Cut the pomegranate in half, then holding a half firmly over a large bowl.
    •Hit it with a heavy wooden spoon and watch the seeds come tumbling out.
    •Repeat – then eat.

PS. This is also a great holiday stress reliever. And be sure you put on a bib apron, the pink speckles will be flying! –Kathy

Posted by Kathy on December 24th, 2015  |  Comments Off on It’s Pomegranate Season! |  Posted in Cocktails, Foodie News, Recent Posts, Fruit, KOMO Radio, salads

Holiday Desserts We Love

We all have our dessert traditions: those sweet treats that have been passed down the generations, shared from friends and family.

Maybe its Mom’s Ice Box Sugar Cookies, rolled out with love and cut from Great-Great Grandma’s cutters. You know: the reindeer, Christmas tree, festive snowman, and star. Then decorated with lots of icing, silver balls, and sprinkles. Or boxes of homemade fudge wrapped in wax paper and delivered in that special holiday tin.

How cool that these days you can just hop online and see what other’s sweet traditions are. Blogs, newsletters, Facebook pages, Pinterest, and Instagram – all bring us new and d’lish inspiration these days. It’s like having a recipe file at your fingertips!

And there is something to be said of that. Mom’s tattered and stained recipe card, with hand-written notes has that special love on it that is sure to come through in the final dish. So it’s important that these holiday traditions be passed on. Here’s a link to my Mom’s Gumdrop Cookies that I grew up with!

I like to preserve these well-worn recipes. Why not create a little digital book with your most cherished family and friends recipes to pass to those you love this holiday season.

Kathy Casey's "Over 21" Real Fruit Cakes made with Maker's Mark
Who wants a slice of my Over 21 “Real Fruit” Cakes made with Maker’s Mark?

My Grandma always baked amazing fruitcake – I took her recipe and have now given it my own spin by soaking dried fruits in Maker’s Mark bourbon, then mixing it with spiced batter and lots of toasted nuts. You can get my Over 21 “Real Fruit” Cakes while supplies last (available online or at my Food Studios in Ballard).

My tradition is to have a slice toasted on Christmas morning with a big cup of coffee! –Kathy

Posted by Kathy on December 17th, 2015  |  Comments Off on Holiday Desserts We Love |  Posted in Foodie News, Lifestyle, Books to Cook, Recent Posts, KOMO Radio

Gluten-Free Wish List-the perfect gift for those on your Nice List!

My dear friend, genius gluten-free guru Jeanne Sauvage, has released an inspiring new cookbook – the Gluten-Free Wish List, filled with delicious and craveable sweet and savory dishes for celiacs and the health conscious alike.

Living a gluten-free lifestyle can sometimes lead to feeling like you’re missing out on your favorite comfort foods, but Jeanne, who is gluten-intolerant herself, refuses to let this notion dictate her life and her diet. Jeanne’s book will fulfill all your cravings! After much trial and error, she has built a delicious and diverse collection of recipes that even I, as a non-celiac, have been drooling over.

From Challah to crispy Fried Chicken to chewy Bagels, Jeanne has managed to transform seemingly unattainable wheat staples into scrumptious celiac-friendly treats. Standout recipes include Potato Gnocchi with Tomato-Porcini Mushroom Sauce, Chicken and Dumpling Soup, Old-Fashioned Doughnuts, and her helpful and informative instructions for Laminated Doughs – hello Croissants! And if the idea of Pop Tarts brings back fond memories from your childhood, then check out her sophisticated and delightful take on Toaster Tarts.

Personally, I can’t resist a good tiramisu and her version is as luscious and satisfying as any recipe out there. It’s safe to say that the recipes in Gluten-Free Wish List don’t just ‘taste good for gluten-free’, they taste d’lish period!

Gluten-Free Wish List
Jeanne’s book is available locally in Seattle at Book Larder – stop on by to support Small Independent Book Stores.

Posted by Kathy on December 2nd, 2015  |  Comments Off on Gluten-Free Wish List-the perfect gift for those on your Nice List! |  Posted in Foodie News, Books to Cook, Recent Posts, Recipes

#TurkeyHack: Turkey After All The Trimmings

#TurkeyHack! Okay, you roasted the beautiful bird, enjoyed all the trimmings, and stuffed yourself silly. Now what do you do with the leftover turkey? Don’t just leave it on the counter while you start playing games or watching a game on TV.

Turkey Feast

Get ready to do a #TurkeyHack Turkey Stock!
First things first: remove all the meat from the turkey. Slice up the breast and use for sandwiches – you know that you’ll want one later! Save the dark meat for soup and other yummy dishes, which we will get to in a minute. And make sure to remove any string, from the bird or leg ties – you don’t need those anymore!

Next, whack and/or break up the turkey carcass; yes, use your hands! Put it all in a big pot, and cover with water (if you have them, add in big chunks of onion, celery tops and carrots). Now put the whole thing on the stove and bring to a boil, then reduce the heat to low and simmer for about 2 hours (make sure to set a timer!) while you enjoy some post-dinner fun.

Now, strain out the solids reserving the delicious turkey stock. Put stock back in the pot and reduce by half on a low simmer. (You need about 5 cups for the gravy recipe – and if your short stretch it out with a little chicken broth).

When it’s reduced and tasty delicious, cool and then refrigerate for soup. Or make a big pot of gravy using my #TurkeyHack Gravy Simple Recipe for leftovers or open-faced hot turkey sandwiches. Yum! -Kathy

#TurkeyHack Simple Gravy
Makes about 5 cups

6 Tbsps. 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 25th, 2015  |  Comments Off on #TurkeyHack: Turkey After All The Trimmings |  Posted in Foodie News, Recipes, KOMO Radio, meats, poultry

“Over 21” Real Fruit Cakes are back for the holidays!

‘Tis the season once again where the Food Studios elves will be busy chopping nuts and soaking loads of fruit in bourbon … to make our annual holiday-inspired “Over 21” Real Fruit Cake made with Maker’s Mark!

These REAL fruit cakes are full of 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 my signature spiced batter. Baked then brushed hot out of the oven with a Maker’s Mark bourbon- brown sugar glaze.

Kathy Casey's "Over 21" Real Fruit Cakes made with Maker's Mark
Who’s ready for a slice of “Over 21” Real Fruit Cakes made with Maker’s Mark?

“This is not your grandma’s fruitcake and has over the years now gained a cult following. Chock full of Maker’s Mark bourbon-soaked real fruits and toasted nuts it’s sure to convert any fruitcake naysayers. It’s hard not to eat the whole thing!” commented Kathy Casey.

    Starting November 23rd Real Fruit Cakes can be picked up at Kathy Casey Food Studios,
    Monday thru Friday, 9:00am – 5:00pm.
    • Order from our website starting November 23rd while supplies last.
    • Our festive loaves are priced at $11.95 this holiday season – supplies are limited, as they sell out fast!

Watch our YouTube video to see deliciousness in the making!

Kathy Casey Food Studios is located at 5130 Ballard Ave. NW and is open Monday through Friday from 9am to 5pm. (We suggest calling ahead to be sure that cakes are available). During Food Studios hours, there is available parking in the back lot. 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 17th, 2015  |  Comments Off on “Over 21” Real Fruit Cakes are back for the holidays! |  Posted in Foodie News, Recent Posts
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