PAMA Pomegranate Liqueur’s tart flavors combines well with the fragrant DIY flash-blended Tangerine Ginger Water for this vodka cocktail. For your next holiday get together, freeze large cubes with pomegranate arils.
PAMA Pomegranate Liqueur’s tart flavors combines well with the fragrant DIY flash-blended Tangerine Ginger Water for this vodka cocktail. For your next holiday get together, freeze large cubes with pomegranate arils.
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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On New Day Northwest, I shared my holiday entertaining tips and recipes with the always faboo host Margaret Larson. This holiday season make your menu and party planning easier, by doing as much as you can ahead of time! Keep your festive cheer intact with these d’lish appetizers and cocktail recipes.
My DIY Spiced Red Vermouth is an easy infusion to make and the longer you let it set, the more the flavors marry. It’s versatile and works well in a Manhattan or Negroni cocktail. In my Ruby Spiced Martini, the infused vermouth plays well with the gin, pomegranate liqueur, and bitters.
And what’s a party without deviled eggs? My Sriracha Deviled Eggs incorporates the spicy kick and color of Sriracha for the filling, while the cucumber and shrimp toppers balance it out with a fresh note (for a vegetarian version, leave out the shrimp). These eggs will be first to fly off the table!
Dips are always a great party staple and my White Bean Dip with Green Olive and Lemon Tapenade will be an instant hit. This dip highlights Mediterranean flavors and is on the healthier side. I love serving this with artisan crackers and flat breads.
Don’t forget to stock up fun foodie finds at my Holiday Extravaganza & Open House, on Saturday, December 14th from 11:00am – 7:00pm! There’ll be plenty of samples to try and goodies to buy for all your fave food lovers and cocktail enthusiasts, including my “Jingle Bell” Cheese Balls, Dish D’Lish® Cocktailor, Liquid Kitchen Golden Era Bitters, and more. We’ll also be selling my ever popular “Over 21″ Real Fruit Cakes made with Maker’s Mark - the perfect stocking stuffer!
And for the techie, my Sips & Apps has been chosen as one of Chronicle Book’s best nine holiday ebooks 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 marked 75% off – $2.99. Now that’s a bargain!
For more great cocktail and appetizer recipes, make sure to check out my recipes featured in the Seattle Times, including my Sticky Pomegranate Chicken Wings, Festive Sparkling Rum Punch, and more. Happy Holidays! -Kathy
Photo by Kathy Casey Liquid Kitchen.
Ruby Spiced Martini
A sassy holiday gin-play on the Manhattan crafted with Martin Miller’s Gin, pomegranate liqueur, an easy to make spiced sweet vermouth, and a dash of bitters. For some fun bling, dust the cocktail with Liquid Kitchen Edible Gold. For more great cocktail recipes visit www.liquidkitchen.com
Makes 1 cocktail.
2 ounces (1/4 cup) Martin Miller’s Gin
1/2 ounce PAMA pomegranate liqueur
1/2 ounce (2 Tbsp.) Spiced Vermouth (recipe follows)
1 dash Liquid Kitchen or your favorite bitters
Garnish: orange disc squeeze, an Amarena cherry on a clear pick, Liquid Kitchen Edible Gold
Measure the gin, liqueur and Spiced Vermouth into a mixing glass. Fill three-quarters full with ice and add bitters. Stir with a bar spoon until well chilled. Serve strained up in a chilled martini glass. Squeeze an
orange disc over the drink and discard. Garnish with an Amarena cherry on a pick and Liquid Kitchen gold flakes.
The longer you let this sit, the more the flavors marry. This is also delicious in a Martin Miller’s Gin Negroni or Martinez cocktail. For a video on how to make this, visit www.LiquidKitchen.tv.
Makes 16 ounces.
2 cups sweet, red vermouth
1/4 cup spiced rum
6 strips orange peel
8 pieces clove
4 pieces allspice
2 slices fresh ginger
1/3 cup fresh OR frozen cranberries
Combine all ingredients in a pretty bottle. Let infuse at least 24 hours. Keep refrigerated until ready to use. Store refrigerated for up to one month.
Recipe by Kathy Casey Liquid Kitchen®
Photo by Kathy Casey Food Studios.
Sriracha Deviled Eggs Crunchy Cucumber and Shrimp
Sriracha adds a spicy kick and a beautiful color to these festive eggs. The shrimp and cucumber topping adds a fresh note and fun texture. Be sure to use eggs that are at least 10 days old or the shells will not peel off easily. For more D’Lish Deviled Egg recipes visit www.dlishdeviledeggs.com or check out Kathy’s new D’Lish Deviled Eggs Cookbook.
1 dozen hard-cooked eggs (procedure follows)
1/4 cup mayonnaise
3 tablespoons Sriracha hot sauce
2 tablespoons thinly sliced green onion
2 tablespoons finely minced celery
1/4 teaspoon Kosher salt
2 teaspoons vinegar
1 teaspoon sugar
1/3 cup chopped cooked shrimp, well drained
2 tablespoons finely minced English cucumber
1 tablespoon finely minced red pepper (optional)
1 tablespoon chopped fresh cilantro or parsley
Garnish: extra Sriracha sauce and cilantro leaves (if desired)
Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
With a fork, mash the yolks to a smooth consistency. Add the mayonnaise and Sriracha, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the green onion and celery.
Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
To make the topping, in a small bowl, stir the vinegar and sugar together until dissolved. Add the shrimp, cucumber, pepper and cilantro, and toss until well coated. Top each egg half with about 1 heaping teaspoon of the mixture. For extra flavor and spice top each egg with a dot of Sriracha and garnish with a tiny cilantro leaf if desired. Serve immediately.
1 dozen large chicken eggs
Place the eggs in a large nonreactive saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat. Turn off the heat and let the eggs sit for 10 minutes. Remove from the stove and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water.
Recipe by Kathy Casey Food Studios®
White Bean Dip Layered with Green Olive and Lemon Tapenade
I love to make the tapenade with those brilliant green Castelvetrano olives available at olive bars. Serve with tasty artisan crackers from Essential Baking Company.
Makes 3 cups, or about 8 to 10 servings
1 (15-ounce) cans white beans, drained well
2 tablespoons grated Parmesan cheese (optional)
3 cloves fresh garlic, peeled
pinch of red pepper flakes
1 tablespoon fresh lemon juice
1 teaspoon very finely minced lemon zest
1 teaspoon very finely minced fresh rosemary
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil
1 1/2 cups pitted manzanilla or other green olives, drained
1 tablespoon minced fresh garlic
1 tablespoon lemon juice
1 tablespoon very finely minced lemon zest
2 tablespoons extra-virgin olive oil or oil from sundried tomatoes
1/4 cup coarsely chopped Italian parsley
1/4 cup finely chopped sundried tomatoes in oil, drained
Garnish: extra-virgin olive oil and fresh rosemary sprig
To make the dip: In a food processor, combine the drained beans, cheese, if using, and garlic, and process for about 1 minute. Scrape down the sides of the bowl and add the pepper flakes, lemon juice and zest, rosemary and salt. With the motor running, add the oil through the feed tube in a slow stream. Process until smooth. Taste for salt and adjust if desired. Store the dip, covered and refrigerated, for up to 3 days.
To make the tapenade: In a food processor, combine the olives, garlic, lemon juice and zest, and oil, and pulse till the ingredients are thoroughly chopped, but still have some coarseness to them. Add the parsley and sundried tomatoes and pulse until just integrated. The tapenade can be stored, covered and refrigerated, for up to 1 week.
To serve: Put the dip in a pretty bowl, smooth out the surface, then layer the tapenade on top. Drizzle with a tiny bit of olive oil, and garnish with the rosemary.
Recipe by Kathy Casey Food Studios®
Turkey day has come and gone and you just may have a few leftovers in your fridge. Now there is nothing better in my mind than a Thanksgiving sandwich; turkey, white bread, mayo, salt and pepper, some stuffing and a smear of cranberry sauce! We all have our favorites! Need some more tasty ideas? Don’t worry; I’m here to help!
A Turkey Feast!
Photo from Dishing with Kathy Casey.
Ever considered Thanksgiving for breakfast? Yes please – why not! Thanksgiving Benedict is my new favorite idea that Chef friend John Koch shared this with me. Form leftover stuffing into a patty then pan sear it. Top with some sliced turkey, a poached egg and a dollop of gravy – voila … a hearty breakfast that will have you saying YUM!
And there never seems to be enough gravy left over, right? Why not make some more? Pick that turkey clean (save the meat for soup and sandwiches) and make a Rich Turkey Stock with the carcass.
Get out the stock pot! Add in the bones, some chopped carrots, celery, onion, and cover with cold water (and sometimes I like to add in a carton of chicken broth to give it a flavor boost). Bring to a simmer for 2 hours then strain. Voilà – now you have a great stock for making more gravy or a tasty soup.
Take that extra turkey and stock and make a soup… or make gravy and add some veggies and turkey meat and serve over biscuits for a d’lish open face hot turkey sandwich.
Don’t forget about cocktails while things are cooking! Check out this post in the Chicagoist for my easy to make holiday party cocktails like my Snow Drift (flash blended Martin Miller’s Gin, fresh lemon juice, homemade cranberry ginger syrup, egg whites, and ice) and Holiday Manhattan with DIY Spiced Vermouth. And for more great cocktail ideas and recipes, check out www.LiquidKitchen.com.
Need a great gravy recipe for a crowd? Here’s my favorite – it incorporates homemade do ahead stock (recipe below) or you can make the stock from the tip above. – Gobble Gobble!!
Old-Fashioned Turkey Mushroom Gravy – THAT MAKES A LOT!
Makes 10 cups, or about 20 generous 1/2-cup servings
(Feel free to cut this recipe in half for a smaller crowd!)
You can make this a few days ahead and then re-heat in your turkey roasting pan for extra turkey flavor goodness! Read through the entire recipe before starting.
12 tablespoons (1 1/2 sticks) butter
1 teaspoon minced fresh rosemary – or 1/2 teaspoon dried rosemary, crushed
8 ounces (4 cups) thinly sliced mushrooms
1 cup flour
10 cups Rich Turkey Stock (recipe follows or make from tip above with leftover turkey carcuss)
2 teaspoons salt
1/2 teaspoon white pepper
Melt the butter in a large, heavy saucepan. Add the rosemary and mushrooms 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 pepper.
Now you can serve it as is OR if you are pre making this and want to deglaze your turkey pan for the ultimate gravy use the following method to add your gravy to the pan method…
Then right before serving and while your turkey is set aside to rest – ready your turkey roasting pan full of turkey goodness: remove excess fat from your turkey roasting pan. Place the pan over a burner – add a big splash of white wine, champagne, potato cooking water, chicken broth or water. Using a metal spatula – scrape up all the goodies in the bottom of the pan… this is the turkey goodness. Then add your prepared Turkey Mushroom gravy – whisk well and heat till hot. Serve up and enjoy – you’ll have lots of gravy for all!
Rich Turkey Stock
Makes about 10 cups
2 large turkey legs or thighs, about 2 pounds total
1 yellow onion, unpeeled, coarsely chopped
1 large or 2 medium carrots, cut into large chunks
Up to 2 cups mushroom stems, optional
4 stalks celery, cut into chunks
1/2 teaspoon dried thyme
1 bay leaf
1/2 cup white wine
12 cups water
Preheat an oven to 400°F.
Roast the turkey pieces in a baking pan for 45 minutes to 1 hour, until the skin is golden brown. Place them in an 8-quart pot and add the vegetables and seasonings. Deglaze the roasting pan with the wine, scraping the pan well to loosen browned bits, and add to the pot. Add the water.
Place the pot over medium-high heat and bring to a rapid simmer. Reduce the heat to low and lightly simmer for 45 minutes to 1 hour. Strain the stock and skim off any fat. Discard the vegetables. (Most of the flavor will have cooked out of the turkey; however, the meat can be removed from the bones and saved for another use.)
Recipe by Kathy Casey Food Studios®.
For more great leftover ideas check out this fun post:
19 Reasons Leftovers Are The Best Part Of Thanksgiving
It’s almost here! My Holiday Extravaganza & Open House is back this year and all set for Saturday, December 14th from 11:00 am – 7:00 pm! There’ll be goodies to buy and samples to try!
We’re opening the doors to my Food Studios once again for all your holiday foodie gift needs. We’ll have all sorts of things to nibble and sip on from tasty bites from my latest book D’Lish Deviled Eggs to samples of hot buttered rum and other delectable items.
There’ll be plenty of goods to grab to stuff your favorite foodies stocking from our own 5130 Honey to Dish D’Lish specialty products: seasoning salts, cocktail mixers and limited-edition preserves. For the bar enthusiast we’ll have our Liquid Kitchen Golden Era Bitters, and cocktail kits. As well as our house-made Jingle Bell “Cheese Balls” spiked with Hennessy Cognac.
The Holiday Extravaganza isn’t complete without our “Over 21” Real Fruit Cake made with Maker’s Mark. So get there early as these fly out the door faster than Santa’s reindeer!
1 lb loaf of holiday goodness!
So make sure to mark your calendars:
Kathy Casey Food Studios Holiday Open House
Saturday December 14th 11:00 am – 7:00 pm
5130 Ballard Ave NW
Seattle, WA 98107
I hope to see you soon for some holiday cheer! – Kathy
Cha-cha-cha-CHIA! Yes, that is what we think of when we say chia. Those funny terra cotta heads sprouting green hair. Until now! Chia seeds are everywhere these days and have been sweeping the nation as an up-and-coming nutritional ingredient.
Who remembers these commercials?
Chock full of fiber and omega-3’s, these little seeds can be added to almost anything from juices, baked into muffins or even toasted and sprinkled on a salad! They digest quickly, hydrate your body better than sports drinks, and provide long-lasting energy. Athletes love them!
When soaked in a liquid, they become gel-like and are virtually tasteless. In Mexico, they are added in a drink called Chia Fresca made with fruit juice and chia seeds which have been plumped in water – sounds so refreshing! I love a plumped spoonful spooned over a margarita for fun texture!
I have also used them plumped then blended in a low-fat salad dressing – they work as a natural thickener so you can use less oil, and who doesn’t love that!? If you’re looking to add chia seeds to your diet, check out stores like Whole Foods, PCC, and in the “Natural Foods section” of most grocers to buy them or try them in a fun chia beverage.
And check out this chia seed post from Wellness Mama for more tricks and tips on what to do with them, including her recipe for healthy homemade pudding.
So try something new and get your Cha-cha-cha-CHIA on! – Kathy
To plump chia seeds: Soak 2 Tbsp Chia Seeds with 1 1/2 cups HOT water. Let sit for 1 hour then store refrigerated for up to 2-3 days.
Twelve year old super foodie Carter McCarroll is our guest blogger today. I asked him to share his culinary adventures on his first trip to Japan this past summer (I’m jealous as I’ve never been there except for layovers in the Delta lounge!). Here’s part 1 of this young man’s trip.
Hello, my name Is Carter McCarroll. I am a twelve year old boy with a thirst for adventure. I live in Hinsdale, Illinois and I just started going to Hinsdale Middle School. My dad works for Kerry, a company that supplies food and beverage ingredients.
One of the main reasons I wanted to go to Japan was the food, but there are many reasons why I love food. Foods from around the world have so much rich history, different textures, and techniques for cooking certain foods. There’s just a whole variety of them! I especially like Japanese food. I just love the intense flavor of sushi when It’s dipped in soy sauce (with bits of wasabi in it) and topped with ginger. I also admire the Japanese udon noodle bowl. Noodles have always been my favorite food and I thought it couldn’t get any better until I tried the Japanese noodle bowl – in Japan! Which I will get into more detail later. That pretty much sums up why I love food, especially Japanese food.
We left for Japan on July 21 (a day that I’ll always remember). My dad and I planned that moment for such a long time and the day was finally there and it would just be the two of us flying! I was overwhelmed with excitement. I knew that I’d miss the rest of my family while I was away, since I had never been away from them for so long, nevertheless I couldn’t wait to fly to Japan.
When the plane landed, my dad and I felt an urge to eat noodles (even though It was 3 AM in Illinois). So after nearly four hours of train rides from Narita airport to Tokyo, we finally arrived at the hotel. There were a few Japanese restaurants nearby, so we decided to go to one of them. Luckily for us, our waitress could speak a little English. I ordered a beef noodle bowl that came with a side of rice and tempura. After we ordered, I felt so tired that I could just fall asleep sitting right there (It was 7 AM in Hinsdale and I still hadn’t slept – not even on the plane). I was just about to fall asleep when the waitress placed our food on the table. Even though I was literally half asleep, I dug into my food until there was nothing left. Even the rice was about 5 times better than I usually have back in the U.S. I loved the broth for the noodles. The mixture of everything was almost perfect…… then it was back to the hotel… of course we fell asleep almost immediately.
Our hotel room’s view of Tokyo
The next day was officially my 12th birthday. We were planning to do a whole lot of exploring that day, but kept it more low-key thanks to jet-lag. After a long day and a nap, we went to a local outdoor restaurant. I still wasn’t very hungry, but I ate something anyway. The best fried rice I ever had! It had the perfect warmth, mixture, and balanced flavor.
I felt a lot better the next day. We started off with breakfast in the hotel (which was fantastic!). There was sausages, eggs, noodles, miso soup, steamed rice with many toppings, a whole selection of breads, and so much more. After breakfast we took a cab to see some temples. Then we walked to Shibuya crossing, the busiest street crossing in the world!
Waiting our turn to cross at the busiest intersection in Tokyo!
After some more exploring, we headed back to the hotel to have a snack. We decided to share a small pizza at an Italian restaurant down the street from the hotel. We were actually surprised by how good that pizza was. This pizza was just a margherita. I’m not going to go into much detail about this, but let me just tell you – if you ever travel to Tokyo, stay in the Westin Hotel, and then if you’re In the mood for pizza, go there – its right in front of the hotel.
One of the best pizzas that I’ve ever had!
That night, we ate at a fancy Michelin star sushi restaurant. When our taxi dropped us off, it took us a while to find the entrance, but eventually we did. The first thing that caught my eye when we walked in was that this was actually a sushi bar. No tables anywhere and everyone looked so sophisticated. We sat down next to an elderly Japanese couple and right away, the waitress came and asked us what we would like…in Japanese. She was expecting us to instantly know what we were getting, but without an English-translated menu. I’m guessing that the people that come here are mostly regulars.
Me in front of the “hidden” entrance
My dad finally worked up the nerve to order with some finger pointing and limited Japanese. Our first course came ….it was a mushroom thing and some other seaweed stuff.
I didn’t even dare to try some. Especially after my dad did and said he didn’t like it at all. Next came some nicely cut raw tuna. Finally something that I could eat! It was magnificent! This tender, delicate delight was a perfectly cut juicy piece of tuna that I will never forget.
After that, we ordered some tempura. What came as a surprise was they also had fried corn! It was wonderfully sweet and savory at the same time! That was one of the best things I’ve ever eaten in my whole entire life. I think my dad liked it better than I did – he kept on talking about how brilliant it was.
Finally, we finished off with some miso soup – which was even better than the miso we had at the hotel. It was perfect blend of warm flavors. After that fabulous meal, we called it a day.
After 2 days of being In Tokyo, it was time to go to Kyoto. This used to be the capital city of the country. There are loads of very old temples with many mountains surrounding it and it’s the culinary capitol of Japan. To be continued…. – Carter McCarroll
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