Restaurant Reviews from around the country
It’s time to talk about huckleberries. This native Pacific Northwest berry is delicious in drinks, desserts, incorporated into dinners, or straight off the bush!
There are lots of places you can pick huckleberries and often you can get some great hiking in, too. Find a trail in the mountains that takes you roughly above 2,000 feet; huckleberries grow fine at sea-level, but really go wild in higher elevations. Look for bushes in meadows or along lakes. The Washington Trails Association has a great list of “huckleberry hikes.”
Just remember these 2 key pointers:
And they’re not just for pie although I love them studded into an apple pie like in my Apple Huckleberry Pie with Spiced Crust.
One of my favorites is a savory Pan Seared Chicken Breast with Huckleberries, Blue Cheese & Port Sauce. Or how about roasted with slices of sweet potato – yum!
And if you’re headed to Portland anytime soon – drop into the Heathman Restaurant & Bar and try our Huckleberry Mule On-Tap. Made with ABSOLUT Vodka, fresh lime, and handcrafted ginger beer then topped with Liquid Kitchen Wild Huckleberry Preserves – yum! And Chef Michael Stanton is sure to have some tasty huckleberry menu items as well!
Huckleberry Mule on-tap!
These wild fall berries are delicious in almost anything! –Kathy
Apple Huckleberry Pie with Spiced Crust
Makes 1 9-inch pie
2 cups flour
2 tsp sugar
1/4 tsp salt
1/2 tsp round nutmeg
1/2 cup graham cracker crumbs
12 Tbsps (1 1/2 sticks) cold butter, cut into small pieces
6 Tbsps ice water
1 cup sugar
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
3 Tbsps flour
2 Tbsps cornstarch
7 cups 1/8- to 1/4-inch-sliced, peeled and cored apples (about 2 to 2 1/2 pounds)
1 cup fresh wild huckleberries
milk and sugar for topping (optional)
To make the crust:In a large bowl, combine flour, sugar, salt, nutmeg and graham cracker crumbs and mix evenly. Cut in butter until particles are pea-sized. Sprinkle in cold water, 1 tablespoon at a time, and mix with a fork just until dough comes together in a ball. Do not overmix dough. (If dough is too soft to handle, press gently into 2 disks and refrigerate for about 20 minutes.)
Divide dough into 2 pieces and press gently into disks. Refrigerate for about 10 – 15 minutes while you make the filling.
To make the filling: In a large bowl, toss together the sugar, cinnamon, nutmeg, flour, cornstarch, apples and huckleberries. Set aside.
Preheat oven to 425 degrees F.
Remove dough from the fridge and, on a lightly floured surface, roll dough out into 2 rounds, each about 12 inches in diameter. Brush excess flour from one crust, then gently roll up crust onto rolling pin. Unroll into pie pan and press/fit bottom crust into pan. Trim dough overhang to 1/2″.
Mound the fruit mixture evenly into pastry-lined pie pan. Brush edges of bottom crust lightly with water and then cover pie with top crust. Trim top crust overhang to 1 inch, then fold overhanging top-crust dough under edge of bottom crust overhang and tuck excess dough under, even with edge of pan. Seal and flute edges with fingertips to make a pretty crimp. Make several slits on the top to allow steam to escape. For a shiny, sugary top, brush top crust lightly with milk then sprinkle with granulated sugar.
Bake for 10 minutes at 425, then reduce the heat to 375 degrees and bake for about 50 minutes more, or until crust is nicely browned and apples are cooked through.
Recipe by Kathy Casey Food Studios®.
Pan-Seared Chicken Breast with Huckleberries, Blue Cheese & Port Sauce
Makes 4 servings
4 boneless, skinless chicken breast halves
freshly ground black pepper
1 Tbsp clarified butter or olive oil plus more if needed
1 shallot, minced
2 large fresh sage leaves
3/4 cup port
1 Tbsp Dijon mustard
1/2 cup chicken broth
1/4 cup heavy whipping cream
1/2 cup crumbled Oregon blue cheese or other full-flavored blue cheese (about 2 ounces)
1/4 cup fresh wild huckleberries
fresh sage leaves
crumbled blue cheese
fresh wild huckleberries
Read through the entire recipe before beginning, and have all ingredients ready within reach of the range.
Preheat oven to 400 degrees F. Season chicken liberally on each side with salt and pepper. (If chicken breasts are really large, then lightly pound out a bit between sheets of plastic wrap.)
In a large, heavy, ovenproof nonstick skillet or sauté pan, heat the clarified butter over high heat until hot. Sear the chicken breasts for about 4 minutes on each side, or until golden brown.
Transfer the skillet to the oven and cook the chicken for about 10 to 12 minutes, or until juices run clear. Remove the pan from the oven, transfer chicken to a plate and keep warm.
Place the chicken-cooking pan over high heat and add the shallot and sage leaves to the pan. Cook for about 30 seconds, then stir in the port and mustard and scrape up the browned bits in the bottom of the pan to get all that good flavor into the sauce. Continuing cooking on high heat to reduce the port to 1/4 cup, about 1 1/2 minutes. Whisk in the chicken broth and cream, and reduce until saucy and almost glossy, about 4 minutes. Add the cheese and whisk in for about 30 seconds to 1 minute, then remove the sauce from heat and stir in the huckleberries.
Discard the sage leaves. Whisk in any accumulated juices from the resting chicken breasts, taste the sauce, and adjust the seasoning with salt and pepper if needed.
To serve, plate the chicken breasts on dinner plates and drizzle with the sauce, dividing evenly. Garnish with fresh sage leaves and a sprinkling of cheese and huckleberries.
Recipe by Kathy Casey Food Studios®.
When you think of a food that is a favorite for all– pizza is first to mind! Crispy crust, bold sauce, a plethora of cheeses and indulgent toppings – all come together for this classic crowd-pleaser.
Pagliacci Pizza has been a Seattle fave for years offering a plethora of pies with cool, local ingredients that change seasonally. How about roasted Washington Asparagus on a freshly baked pizza? Make sure to check out their menu often for more seasonal variations.
Making a pizza dinner at home and want to try something different? Head outside and try grilling your next pizza. Pull a piece of dough into a pie shape. Toss it onto a hot grill. Flip then add your sauce and toppings, and cook till crisp and delicious. Tasty and fun!
Visit your farmers market for all kinds of seasonal pizza inspiration from spring onions to wild mushrooms. Try something new on America’s favorite food! –Kathy
Pizza Margherita with Prosciutto & Arugula
This is a great basic pizza recipe to get creative with. Using a baking stone, also known as a pizza stone, in your oven will help you achieve results similar to a restaurant’s. A baking stone distributes heat evenly. Preheat your oven with the stone in place on the lowest shelf. When the oven is fully preheated, place the pizza crust itself or a baking pan (if you are doing a pan flat bread) directly on the stone. Or try the grilling method I mentioned in my blog.
Makes 2 small pizzas, serving 4 people as an appetizer or 2 as an entree
1/2 package active dry yeast (1 1/8 teaspoons)
1 tsp honey
1/2 cup warm water (110 degrees F)
1 Tbsp extra-virgin olive oil
1 1/2 cups all-purpose flour, plus additional for shaping dough
1/2 tsp kosher salt
1 Tbsp minced fresh basil
2 Tbsp olive oil
1 Tbsp finely minced fresh garlic
2 Tbsp minced fresh basil
1 Tbsp minced fresh oregano
2 ripe roma tomatoes, cut in half, seeded and cut into strips
2 large balls fresh mozzarella, drained well and squeezed, then each cut into 8 slices
3/4 cup shredded mozzarella cheese
6 thin slices prosciutto
1 bunch fresh arugula, rinsed, spun dry, and torn into bite-sized pieces
extra-virgin olive oil and balsamic vinegar for drizzling
In bowl of mixer fitted with dough hook attachment, dissolve the yeast and honey in the warm water. Add the oil and about a third of the flour, and mix in on low speed until flour is mixed in. Add half the remaining flour, the salt and basil. Mix on low speed until flour is mixed in.
Add remaining flour and mix on low speed until the dough comes cleanly away from the sides of the bowl, about 5 minutes more.
Turn the dough out onto a clean, lightly floured work surface and knead by hand for 2 to 3 minutes, until dough is smooth and firm. Cover the dough loosely with plastic wrap and let it rise in a warm spot for about 45 minutes. (When the dough is ready, it will stretch as you pull it.)
Divide the dough into 2 pieces and round each piece (Work each piece into a ball, stretching down at the sides and tucking under at the bottom. Repeat several times. On a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.) Cover the dough with plastic wrap and let it rest for 15 to 20 minutes, or wrap in plastic and store refrigerated for up to 2 days.
When ready to bake, preheat the oven to 450 degrees F. (If dough was prepared ahead, remove from the refrigerator and let rest at room temperature for about 15 minutes, then continue with the recipe.)
Lightly flour the dough balls, shake off excess, and place dough on a clean, lightly floured surface. Start to stretch the dough. Press down at the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle. Or, roll out with a rolling pin, keeping the outer edge a little thicker.
Brush the inner circle of the dough with olive oil and arrange the remaining topping ingredients in order, dividing evenly between the two pizzas and ending with the shredded mozzarella.
Transfer to a baking sheet, and bake on top rack of oven until the pizza crust is nicely browned, about 15 minutes.
When pizzas are done, lay out the slices of prosciutto on pizzas. Sprinkle with arugula and kosher salt to taste, then drizzle with olive oil and balsamic vinegar.
Transfer the pizzas to a firm surface and cut into slices with a pizza cutter or very sharp knife. Serve immediately.
Recipe by Kathy Casey Food Studios®.
You know that the spring season is here when you see the vibrant rhubarb stalks show up at grocers and farmers markets.
The color of rhubarb depends primarily on the variety and is not an indicator of sweetness or sourness. It can range from pale green, speckled with pink, to bright red. When using rhubarb, be careful and make sure to discard the leaves right away as they are poisonous.
Did you know that another name for rhubarb is “pie plant?” We all love it in a classic strawberry rhubarb pie. Make sure to check out my fave at Phinney Ridges’ A La Mode Pies or as I like to call it pie heaven. Seriously go for a slice!
A d’lish slice from A La Mode Pies!
For something a little different to whip up at home, try my recipe for Roasted Rhubarb and Honey Mousse – a unique spring dessert. Sliced rhubarb is tossed with sugar and then slow-roasted to a tender syrupy goodness then chilled and folded with honey-sweetened whipped cream.
And rhubarb is not just for desserts. I love it in my pucker sweet and tart Ginger Rhubarb Vinaigrette – perfect to drizzle over fresh halibut. Yum!
Let’s not forget spring sips! Try whipping up a batch of my refreshingly tart
Rhubarb Meyer Lemonade. And for a libatious version, add a shot of vodka or gin. Perfect for your next spring party. Celebrate spring in a tart and tasty way with delicious rhubarb! –Kathy
Roasted Rhubarb and Honey Mousse
Makes 6 servings
1 lb rhubarb, trimmed and cut in 1-inch pieces (about 4 cups)
1 cup sugar
3 oz wt cream cheese
5 Tbsp honey
1 1/2 cups whipping cream
Preheat oven to 375 degrees.
Toss together rhubarb and sugar and place in a 9- x 13-inch glass baking pan. Roast, uncovered, in preheated oven for 45 minutes, until rhubarb is soft and syrup is slightly caramelized. Stir thoroughly and carefully after the first 20 minutes.
Refrigerate overnight, or for at least 4 hours, until completely cooled.
Whip cream cheese with 4 tablespoons (1/4 cup) of the honey in a mixer until very fluffy. Transfer to a large bowl and fold in chilled rhubarb mixture. Whip the cream with remaining tablespoon honey until firmly peaked. Stir about 1/3 of the whipping cream into the rhubarb-cream cheese mixture to lighten it, then fold in the remaining whipping cream.
Dish up into 6, pretty glasses. Refrigerate until ready to serve, then top with a little plain whipped cream if desired and an edible, spring flower, such as a pansy, or petals of apple, pear or plum tree blossoms.
Note: If selecting edible flowers from your yard, be sure they are edible and have not been sprayed with pesticide or other chemicals. Rinse all blossoms thoroughly.
Recipe by Kathy Casey Food Studios®.
Ginger Rhubarb Vinaigrette
This tart and tangy vinaigrette is great drizzled over fresh halibut, grilled scallops or other white fish.
Makes 4 servings
1/2 cup chopped fresh rhubarb
1/4 cup sugar
1/4 cup white wine vinegar
2 tsp minced fresh ginger
1 clove garlic, minced
1 tsp Dijon mustard
1/2 tsp kosher salt
1/4 – 1/2 tsp sambal oelek
2 Tbsp coarsely chopped fresh cilantro
1/3 cup canola oil
In a medium saucepan, combine rhubarb, sugar, vinegar, ginger and garlic, and cook over medium heat until rhubarb is tender, about 4 to 5 minutes. Cool to room temperature.
In a medium bowl, whisk together mustard, salt, sambal, and chopped cilantro. Whisk in the cooled rhubarb mixture. Then gradually whisk in the canola oil, emulsifying the vinaigrette. Set aside at room temperature while you are preparing the fish.
Recipe by Kathy Casey Food Studios®.
Rhubarb Meyer Lemonade
“Bee” sure to use local honey whenever you can to add some delicious local flavor! For a sophisticated non-alcoholic cocktail, shake about 4 ounces in a cocktail shaker with ice and serve strained in a large martini glass and garnish with a long lemon twist.
Makes about 6 cups or 8 servings
2 large Sunkist Meyer lemons (or substitute Sunkist regular lemons)
1 cup local honey
4 cups water
4 cups diced fresh rhubarb
water as needed
lemon wedge for garnishing
With a potato peeler remove only the yellow skin of the lemon, then with a sharp knife slice the zest into fine strips.
Cut lemons in half and squeeze the juice into a 4-cup or 8-cup measure. Do not strain juice — you want to keep all the pulp — just pick out any seeds. Add the lemon peel strips, cover and refrigerate.
Meanwhile, place honey, 4 cups of water, rhubarb and minced rosemary in a saucepan over medium-high heat. Bring to a slow simmer and cook, uncovered, for about 4 – 5 minutes until rhubarb is tender. Remove from heat and let sit at room temperature until cool. Strain through a fine mesh strainer, letting the juice drip through. To keep the juice clear, do not press. (You can let this strain overnight, refrigerated, if you wish.)
Then add the juice to the measuring cup containing the lemon juice and peel. Stir, and add water to make 6 cups total. Pour into a decorative pitcher.
Serve about 6 ounces (3/4 cup) over ice in tall glasses with a lemon wedge.
Recipe by Kathy Casey Liquid Kitchen®.
Tasty read in the Seattle Times by Providence Cicero all on Women Stars of Food & Wine event on Sunday, February 9th! Make sure to mark your calendars and get your tickets soon. Looking forward to shaking up the signature cocktail!
And come join us for a tasty Open House. We will be serving up lots of tasty sips and apps and I will be signing copies of my books Sips & Apps and my most recent D’Lish Deviled Eggs – yes, there will be lots of samples!
We will be selling all kinds of tasty treats, including our ever popular “Over 21″ Real Fruit Cakes made with Maker’s Mark (also available for purchase online), Dish D’Lish® specialty products, Kathy Casey Liquid Kitchen® bar goods, and all the tasty treats we have been putting up and baking like busy holiday elves!
“Over 21″ Real Fruit Cake made with Maker’s Mark
(Check our YouTube video on how we make it!)
Stop by for a chat and load up on some holiday cheer! I hope to see you there!
I am very excited to announce that we just launched a brand new website for the beverage arm of my business Kathy Casey Liquid Kitchen®! Come check out and see we’re up to, meet my team members; watch an episode of my Cocktail Show and check out the recipe section for lots of great cocktail inspiration. Visit often for great cocktail and spirit news.
Like this post on why I’m obsessed with Flash Blending – a technique used in my fave holiday cocktail, Snow Drift
It’s the holidays and Chronicle Books is celebrating with a special online deal! My Sips & Apps is one of their best nine holiday ebooks picked for their special “Tis the Season Sale.” For the entire month of December, ebook versions of Sips & Apps (available on Kindle, iBookstore, NOOK, Google play, and Kobo) are 75% off – $2.99!
Since my last Newsletter, the team and I have been non-stop from fundraisers to conferences and exciting new client projects. Here is a fun overview of our adventures:
Adventure Race for Parkinson’s
Heather, Erwin and Jason dressed up in their superhero onesies for the first ever scavenger hunt/race for Parkinson’s. That day was filled with lots of “call-ins” and computer searching!
Go Team Onesie!
The KCFS crew all dressed up for the 1st annual Adventure Race for Parkinson’s!
Wild mushroom hunting has to be one of my most favorite things to do. I became a member of the Puget Sound Micological Society over 20 years ago at the urging of dear friend and mycophagist Patrice Benson and have been hooked ever since. Patrice organized the cooking demo station at the annual show for years, and in her memory, I have been volunteering to cook up wild mushroom demos ever since.
This year the society celebrated its 50th anniversary. I’m always asking foodie friends to join and so this year my longtime friend and salon owner/hairstylist glitterati Marco joined me; he is a great cook! We had a great day of sharing mushroom dishes with the crowd!
This year’s weather was so perfect for mushrooms: rain, sun, rain sun… It was the most wild mushrooms that I have ever seen at the show – nature certainly cooperated this year! If you like foraging and fungi then check with your local wild mushrooms clubs to learn more and join in the fun! Spring morels will be here in no time!
Marco & I and a bounty of Lion’s Mane mushrooms!!
Shaking it up with Sunkist
Meanwhile KCFS team members Heather and Jason headed down to New Orleans for the annual PMA Fresh Summit Conference with Sunkist! They shook up refreshing Grapefruit Honey Ginger Fizzes (fresh grapefruit juice and honey ginger syrup then topped with soda water) at the Sunkist Booth.
Heather and Jason serving a fresh Grapefruit Honey Ginger Fizz!
Serious Sippin’ at Portland Cocktail Week
While they were in New Orleans, I was off to Portland Cocktail Week to be on the “How to be a Consultant” panel. This industry only event had bartenders coming from all over the US to participate in a week of classes and seminars… of course followed by lots of great parties.
Karlyn Monroe and the Pernod Ricard team stop to pose for a fun photo at the industry party.
My favorite drink of the night was a Pernod & Hot Chocolate with Homemade Marshmallows!
Dame Good Fundraiser
After a little breather, I was off to emcee the annual auction for the Les Dames d’Escoffier – Seattle Chapter. This women-only international organization supports women in the food & beverage industry. The theme for this year’s auction was “There is Nothing Like a Dame” and featured my South Seas Sparkling Punch as the signature cocktail! The Seattle Chapter event raisee over $140,000 for culinary scholarships for women!
The Liquid Kitchen team synchronized shaking at the Dames Fundraiser!
Erwin – Jason – Keith
(Photo courtesy of Katherine Kehrli.)
The Evening’s Cocktail: South Seas Sparkling Punch
My Citrus Scandi featured in Food & Wine Magazine
Cocktails in NY with Martin Miller’s
In November, I headed to New York for a special media tour and paring dinner with Martin Miller’s Gin. The dinner was at the famed 11 Madison Park restaurant. I created 5 cocktails and worked with Chef Brian Lockwood on the dinner pairings, bar manager Leo Robitschek executed the drinks with his bartenders. The food was amazing and our cocktail pairing collaboration was a hit! Food, cocktails, service … It’s not often I say FLAWLESS! The guest list was pretty spectacular – CNN, Martha Stewart Living, Food and Wine, Bon Appetit, Saveur, and the list goes on – very exciting!
The whole theme on my Martin Miller’s holiday cocktails was: don’t get stuck behind the bar. Go enjoy your party and make party imbibing by pre-batching your cocktails hours (if not days before)! Check out some of the recipes in the Examiner, Chicagoist, and the UK’s Ideal Magazine!
Holiday Sips & Apps in the Seattle Times
For those of you that remember my column Dishing with Kathy Casey in the Seattle Times – it was great to do a special feature all about easy holiday entertaining. I include some do-ahead cocktails as well as delicious appetizers like Sticky Pomegranate Chicken Wings; Siracha Deviled Eggs with Crunchy Cucumber and Shrimp; and Warm Crab Dip with Mushroom and Brie served with Sea Salt and Thyme Crostini. All modern twists on favorites, with lots of do-ahead components so you’re not stuck in the kitchen at your holiday party!
Need a Holiday Party Appetizer – I’ve got you covered!
Mushrooms sautéing up for Warm Crab Dip in my favorite Cuisinart Pan!
With the hustle and bustle of the holiday air travel, make sure to stay recharged and stop by Dish D’Lish at the Sea-Tac Airport. Whether you’re traveling by yourself or meeting someone, we have a café pre- and post-security. And for some holiday cheer we are featuring Peppermint Crush Cupcake, Frosty Peppermint Latte and Candy Cane Cocoa – all topped with Hammond’s handmade candy canes.
Peppermint Crush Cupcakes
For an in-flight treat or a little something to take home grab a signature candy cane or Candy Cane Crunch Chocolate bar. Yum! And be sure to check out all our other new menu items, including lots of gluten free options.
Traveling and need to pick up a great gift? Sea-Tac Airport is full of fun places to shop; check out this special on New Day Northwest for ideas!
I am grateful for such a wonderful year with amazing clients, wonderful co-workers and friends and family.
Wishing you a joyful holiday season with friends and family. I look forward to sharing lots of delicious new projects and travels with you in the New Year! –Kathy
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Do you have a sweet tooth? I know I do! And I have found some great new books to help you make your favorite local goodies right in your own kitchen!
“Molly Moon’s Homemade Ice Cream”, recipes from the local beloved ice cream emporium, features sweet seasonal recipes for ice creams, sorbets and toppings made with local ingredients. I really want to try the recipe for Gingerbread and Cinnamon Ice Cream Sandwiches – Yum!
The new cookbook “Cutie Pies” is written by Dani Cone, the owner of Capitol Hill’s High 5 Pie. This book focuses on their signature miniature pies and has great tips for crusts, fillings and toppings. Her Cranberry Nut Cutie Pies would be perfect for your next holiday party!
Top Pot Doughnut fans can bake up some fun with their book “Hand Forged Doughnuts”. They reveal secrets and recipes so you can whip up the famed Valley Girl Lemon and Pink Feather Boa doughnuts at home.
And then there is liquid dessert… Autumn Martin, the founder of Ballard’s Hot Cakes has a new book: “Malts & Milkshakes: 60 Recipes for Frosty, Creamy Frozen Treats”. Can you say Chocolate Espresso Whisky Malt – YES please!
So check out these decadent books and give’em a try! -Kathy
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