Foodie News

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.

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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  |  Comments Off on Oysters- A Taste of the Sea |  Posted in Foodie News, Books to Cook, Recent Posts, Recipes, KOMO Radio, Kathy Casey, My Seattle, seafood

Dish D’Lish Introduces our New Rain City Seasoning!

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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  |  Comments Off on Dish D’Lish Introduces our New Rain City Seasoning! |  Posted in Foodie News, Recent Posts, Dish D'Lish, Products

    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.

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    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!

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    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  |  Comments Off on Seattle Food & Wine Experience |  Posted in Foodie News, Lifestyle, Recent Posts, KOMO Radio, events, 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  |  Comments Off on Sipping Scandinavian |  Posted in Cocktails, Foodie News, Recent Posts, Recipes, KOMO Radio, Small Screen Network, events, 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.

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    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  |  Comments Off on Speed Rack: Shaking it up at the Speed of Lighting! |  Posted in Cocktails, Foodie News, Lifestyle, Recent Posts, Recipes, Contests, KOMO Radio, events

    Fairmont: Classics. Perfected. on Hotel F&B

    Last summer, the Liquid Kitchen hosted the Fairmont Tastemakers in developing and finalizing their global cocktail menu – “Classics. Perfected.” Check out the article from Hotel F&B (UK) introducing the mixology team and covering the brands used for the program.

     

    Posted by Kathy on January 19th, 2016  |  Comments Off on Fairmont: Classics. Perfected. on Hotel F&B |  Posted in Cocktails, Foodie News, Recent Posts, Press

    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
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