My Seattle

Preserve the Flavor of Summer – Celebrate Can it Forward Day!

Canning is a fantastic way to preserve the flavors of the season and an age old custom. Lots of people learned to can from their friends or family – I learned to can from my mom and grandma, making jar upon jar of preserved peaches, apricots and yummy jam… there’s nothing like a PB&J with jam you’ve made yourself!

If “putting up” some of summer’s delicious bounty sounds like a fantastic idea to you, there’s no time better than the present to jump right in – head to Pike Place Market on Saturday, August 13th and Sunday, August 14th for National Can It Forward Day! Canning Across America and Jardin America, the makers of Ball home canning products, have teamed up to present two days full of fun, educational canning and cooking demos.  But don’t worry if you can’t make it – the entire event will be streaming live at freshpreserving.com from 8:00AM to 4:00PM on Saturday. For the full event schedule, click here!

If you just can’t wait to get started canning, check out my easy and delicious recipe for Strawberry Lemon Poppyseed Jam! And don’t forget to visit Canning Across America to join the Canvolution and find mouth-watering recipes, gorgeous photography and a warm, welcoming community of like-minded canning enthusiasts.

So fire up your canner and here’s to preserving our local flavor! – Kathy

Posted by Kathy Casey on August 11th, 2011  |  Add Comment |  Posted in Foodie News, Fruit, KOMO Radio, Lifestyle, My Seattle, Recent Posts, other, sides

Michael Mina returns to Washington with RN74 Seattle and it is delicious!

With its ambience firmly rooted in the classic train Wine Director Rajat Parr, me and Michael Mina!
stations of Europe, stepping into Chef Michael Mina’s newest endeavor, RN74, is the perfect respite from the bustle of downtown Seattle. Mina has come home to Washington and his culinary roots to lead us on a gastronomic tour along ‘Route Nationale 74’, the main thoroughfare through France’s Burgundy region and the restaurant’s namesake. The bar, booths and the gentle clack of the flipping “Last Bottle” list, styled after retro train arrival and departure boards, all unite to leave you thinking your train will be arriving just as soon as you finish your glass of wine. And indeed, wine is a big part of the concept at this new hotspot; Mina has teamed up with Wine Director Rajat Parr to shine the spotlight on red and white Burgundy wines as well as local wine producers and various New World offerings. Of course, great wine needs great food and RN74 has absolutely no shortage of that. Elegant but unpretentious, Mina offers up classic French fare made with locally-sourced Northwest ingredients and his signature California flare.

Continue reading on Amazon’s Al Dente Blog.

Posted by Kathy Casey on July 20th, 2011  |  Add Comment |  Posted in Restaurants, Amazon, Foodie News, My Seattle, Recent Posts

Halibut – the white prince of fish graces our stores and dinner tables this summer

Pacific halibut is found primarily along the North American West coast and is commercially fished mainly off Alaska and British Columbia. In 1923, with reserves suffering from being overfished, the United States and Canada signed a convention on halibut, leading to the creation of the International Pacific Halibut Commission, which today regulates Pacific halibut fishing. Members meet annually to review research, check on the progress of the commercial fishery, and make regulations for the next year’s season. This management allows for a maximum of sustained halibut harvesting.

 

Fished for in Alaska and British Columbia, halibut are the largest of all flatfish. The biggest ever recorded for the northern Pacific was a 495-pound fish caught near Petersburg, . Alaska

 

Halibut is valued for its sweet, mild flavor, firm meat, and snow-white color; it is the second favorite fish in the Northwest, surpassed only by salmon. Market forms of the fish include steaks, fillets, and fletches (split body-length fillets), plus the extra-tasty cheeks so applauded by their culinary fans.

 

I have included a very simple recipe for Grilled Halibut with Lemon Herb Splash that really lets the delicate fish shine though. I like to serve it with a simple bread salad studded with fresh summer tomatoes and cucumbers.

 

In the Seattle metropolitan are you can find fresh halibut at:

 

Seattle Fish Company

 

Seattle Fish Company stores are located in Freemont and West Seattle. Independantly owned, Seattle Fish Company features NW fish as well as warm water ‘exotics.’ They purchase daily and troll-caught halibut will be available through the end of the season (November 15th)

 

112 N 36th Street

(between N 1st Ave & N Palatine Ave)

Seattle, Wa  98103

 

4435 California Ave  

Seattle Wa, 98116

 

www.seattlefishcompany.com

 

Metropolitan Markets

 

If want your fish skinned they can accommodate that – just ask the fish monger. And for shopping assistance look for the folks in “Red Coats” on Fridays and Saturdays at the Admiral and Proctor Stores.

Store locations:

Queen Ann Uptown – “bottom of hill”

Sand point

Admiral (West Seattle)

Dash point (Federal way)

Proctor (North Tacoma)

Recipes are available for halibut at the fish case and on line at www.metropolitan-market.com

 

Grilled Halibut with Lemon Herb Splash

Makes 1/2 cups Splash, enough to top 4 – 6 pieces of fish.

 

Lemon Herb Splash

6 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

2 teaspoons minced fresh lemon zest

1 1/2 teaspoons finely minced fresh rosemary

1 1/2 teaspoons minced fresh basil

1 tablespoon minced fresh parsley

1/8 teaspoon crushed red pepper flakes

1/2 teaspoon minced fresh garlic

1/4 teaspoon salt

—————————-

4 fresh halibut steaks or fillets, approx. 6 oz. each

oil as needed

salt & pepper as desired or Dish D’Lish French Seasoning Salt

 

To make the splash: Mix all ingredients together well. Add other fresh herbs if you like such as chives, thyme, lemon verbena or tarragon too!

 

To finish the recipe: Heat grill till hot. Lightly rub fish on each side with a little oil and season with salt and pepper or Dish D’Lish French Seasoning as desired.

 

Grill fish for approximately 2-3 minutes per side, cooking more or less, depending on the thickness of the fish. Fish should be nicely grill-marked, cooked through but still juicy.

 

Place halibut on plate and splash each piece of fish with 1 tablespoon or more of the Lemon Herb Splash as desired. Pass remaining splash on the side.

 

 

Chef’s Notes: Soak a few wood chips in water and throw on coals just before placing fish on grill to add a nice, light smoke flavor.

 

Copyright ©2009 by Kathy Casey

 

Posted by Kathy on May 14th, 2009  |  Add Comment |  Posted in KOMO Radio, My Seattle, Recent Posts, Recipes, seafood

Snowy Weekend … Make Some Festive Dark Chocolate Peppermint Bark

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Seattle’s got snow! So at the Food Studios we decided to use our extra time and make up some tasty Dark Chocolate Peppermint Bark. This recipe is reminiscent of Frangos texture and is fun and easy to make at home. It is also great to make up for tasty gifts. The perfect thing to stay in and make this weekend.

Dark Chocolate Peppermint Bark 

Makes 24 nice-sized pieces of candy

 

15 pieces round, red-striped peppermint hard candies

12 ounces bittersweet chocolate

4 tablespoons (1/2 stick) butter

1/2 teaspoon salt

1/2 teaspoon peppermint extract

1/2 cup powdered sugar

 

Unwrap the candies and place in a large plastic bag. Press out any air and close the bag. Place it on a sturdy surface and then cover with a towel. With a meat mallet or heavy pan, smack the candy until crushed into 1/4- to 1/8-inch pieces. (Good to get all your aggressions out!)

 

In a medium bowl, warm the chocolate, butter, salt, and extract together over a bain-marie (pan of barely simmering water), whisking until the chocolate is just melted. Remove from the heat, sift in the powdered sugar, then stir to combine well.

 

Line a 8″ square baking pan with foil – shiny side up and make is very smooth.


Spread the mixture into the baking pan. Sprinkle evenly with the crushed candies and press into the chocolate. Refrigerate for at least 2 hours before serving.

 

To remove the candy from the pan, pull up on the foil to remove from pan. Peel foil off.  Cut the candy into about 24 pieces.  ©2008 by Kathy Casey Food Studios®

Posted by Kathy on December 19th, 2008  |  Add Comment |  Posted in Lifestyle, My Seattle, dessert, other
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