Lifestyle

Dim Sum Finds!

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

Posted by Kathy Casey on September 19th, 2013  |  Add Comment |  Posted in Restaurants, Foodie News, KOMO Radio, Lifestyle, Recent Posts

Go Veggie!

This time of year vegetables are piled high and looking beautiful at the farmers market – perfect to get cooking with for Vegetarian Awareness Week!

Going meatless once a week may help reduce your risk of health problems like cancer, heart disease, diabetes, and obesity. It can also help reduce your carbon footprint and save on precious resources like fresh water and fossil fuels.
Local cookbook author and food writer Kim O’Donnel is known as a champion of the Meatless Mondays movement. Her books “The Meat Lover’s Meatless Cookbook” and “The Meat Lover’s Meatless Celebrations” feature a ton of great recipes for vegetarians and carnivores alike!

One of my favorite hearty recipes teeming with veggies is Roasted Eggplant Caponata – so great to incorporate all those late summer veggies. Made with roasted eggplant, peppers and squash in a garlicky tomato sauce. Serve it with crusty French bread, cous cous or tossed in with whole wheat pasta. I love it scattered with torn basil and goat cheese if you’re so inclined!

So grab those fresh veggies and make your next meal meatless! – Kathy

Roasted Eggplant Caponata
This can be made up to three days ahead: reheat or bring to room temperature right before serving.

Makes 6 cups and serves 10 – 15.

1 medium eggplant (about 14 oz.), trimmed and sliced crosswise 1/2-inch thick
4 tablespoons olive oil
2 teaspoons coarse (Kosher) salt
1 medium yellow squash
1 medium zucchini
5 medium white mushrooms, diced 1/4-inch
1/2 medium red onion, finely chopped
1 tablespoon minced garlic
2 tablespoons dry red wine
1 tablespoon balsamic vinegar
1 jar (6 oz.) marinated artichoke hearts, chopped, liquid reserved
1 large tomato, cut into 1/4-inch dice
1/4 teaspoon crushed red pepper
1/8 teaspoon black pepper
1/3 cup tomato sauce
1/4 cup finely diced roasted red pepper
1 tablespoon drained capers
2 tablespoons minced Calamata olives or black olives
2 tablespoons minced fresh basil
1 tablespoon minced fresh parsley

Preheat oven to 450 degrees F.

Spread the eggplant slices on a baking sheet and drizzle or brush with 2 tablespoons of the oil. Season with 1 teaspoon of the salt. Bake for 25 minutes. Let cool slightly, then chop and set aside.

Meanwhile, slice the yellow squash in half lengthwise. Scoop out the squash seed pulp and discard or reserve for another use. Cut the squash into 1/2-inch dice. Repeat with the zucchini. Set aside.

In a large, heavy saucepan, heat the remaining 2 tablespoons olive oil over moderately high heat until hot. Add the mushrooms, onions, diced yellow squash and zucchini. Cook, stirring occasionally, until the vegetables begin to brown lightly, about 4 – 5 minutes. Add the garlic and cook, stirring for 1 minute.

Stir in the red wine, vinegar and artichoke liquid. Add the tomato, crushed red pepper, black pepper and the remaining 1 teaspoon salt. Cook, stirring until the tomato softens, about 3 – 4 minutes.

Stir in the artichoke hearts, tomato sauce, roasted red pepper, capers, olives, basil, parsley and the reserved eggplant. Reduce heat to moderately low and cook for 3 minutes or until thickened. Serve warm.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on September 5th, 2013  |  Add Comment |  Posted in Books to Cook, KOMO Radio, Lifestyle, Recent Posts, Recipes

Pineapple Mezcal Cooler

This week on Kathy Casey’s Liquid Kitchen, I shake up Pineapple Mezcal Coolers! This cocktail uses my Fresh Pineapple Agave mix, made with fresh pineapple chunks and organic agave nectar then blended until nice and smooth – I love using my Vitamix The Quiet One blender! Add this to unaged mezcal (or silver tequila), fresh lime juice, earthy sage, and a splash of soda water for a late summer sipper. The Fresh Pineapple Agave also works as a tasty non-alcoholic beverage as well – just add soda water.

Enjoy! -Kathy

Posted by Kathy Casey on August 27th, 2013  |  Add Comment |  Posted in Cocktails, Foodie News, Lifestyle, Small Screen Network, videos

Giant Zucchini!

Zucchini are a favorite summer squash and gardeners (and neighbors of gardeners) know they can grow to at least three feet – impressive!

An incredibly versatile vegetable, zucchini flowers are edible too!  They are wonderful sautéed in a lovely summer pasta dish or stuffed with cheese, lightly battered and fried.

Zucchini is the perfect star on the grill. Try my Cumin-Marinated Grilled Zucchini topped with Tomato and Corn Summer Salsa. Just cut medium-sized zucchini in half lengthwise, rub with a little olive oil, sea salt and cumin, then pop on the grill! Top with a great quick-to-make salsa – sweet corn, diced tomatoes, some jalapeño for spice and a touch of lime. Super easy and so delicious!

Have a giant zucchinis? Get sweet with it and grate it into my Chocolate Zucchini Cake.  The zucchini keeps the cake moist and delicious. Top it off with a Chocolate Espresso Glaze – YUM!

And if you just can’t eat them all, then put on some costume wings and become the “zucchini fairy!” Share the zucchini bounty and leave one on your neighbors doorstep – your neighbors will thank you!

My intern, Emily told me her dad used to unload his over-sized zucchini on unsuspecting house guests and neighbors by leaving them on the backseat of their cars for them to find on the drive home – pretty sneaky! Emily grew a pretty decent sized one herself this year, too!

Emily's Zucchini
Emily with her Giant Zucchini !

Whether in the garden or on the grill, zucchinis really are a fantastic vegetable for the summertime! – Kathy

Cumin Grilled Zucchini With Tomato Corn Summer Salsa
Makes 6 servings.

1 Tbsp olive oil
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
3 medium zucchini, cut in half lengthwise (about 1 1/4 lb.)

Salsa
3/4 cup 1/4-inch-diced ripe tomatoes
1 cup fresh sweet corn kernels (about 1 medium ear of corn)
1/4 cup finely diced red onion
1 fresh jalapeño, seeded and finely minced
1 Tbsp red wine vinegar
2 Tbsps olive oil
2 Tbsps chopped fresh cilantro
3/4 tsp salt
1/4 tsp ground cumin

Garnish
regular or non-fat sour cream

Pre-heat grill to hot — you want to grill the zucchini over hot coals.

In a large bowl mix together the olive oil, cumin, salt and pepper. Add zucchini and rub oil mixture all over the zucchini, making sure they are covered well. Set aside.

To make salsa: In a large bowl mix together all the salsa ingredients well. Adjust jalapeños as needed for spiciness desired.

To grill zucchini: Place zucchini over very hot coals and grill for about 2-3 minutes on each side to mark zucchini nicely and cook until just done.

Serve zucchini topped with salsa and a dollop of sour cream if desired.

Recipe by Kathy Casey Food Studios®.

Chocolate Zucchini Cake with Chocolate Espresso Glaze
Serves 12.

Cake
1/2 cup soft butter
1/2 cup vegetable oil
1 cup sugar
1/2 cup brown sugar, packed
2 eggs
1 tsp vanilla extract
1/2 cup buttermilk
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup chopped walnuts
2 cups coarsely grated zucchini
1 cup semisweet chocolate chips (6 oz. wt.)

Glaze
1 cup semisweet chocolate chips (6 oz. wt.)
1/4 cup whipping cream
2 Tbsps strong brewed coffee or espresso

Preheat oven to 350 degrees F.

In a mixer cream together the butter, oil and sugars. Beat in the eggs, vanilla and buttermilk.

Sift together the dry ingredients. Mix into the creamed ingredients a little at a time until incorporated. Stir in the walnuts, zucchini and chocolate chips.

Butter and flour a large (10-cup) Bundt pan and pour in batter. Bake for approximately 1 hour and 15 minutes or until a toothpick inserted in cake comes out clean.

Let cake stand in pan for 5 minutes or so then remove from pan and place cake on a rack to cool completely.

To make the glaze: In a small pan heat the chocolate, cream and coffee over low heat till smooth and just melted. Pour over cake. Let set 15 minutes before serving.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on August 22nd, 2013  |  Add Comment |  Posted in KOMO Radio, Lifestyle, Recent Posts, Recipes, dessert, sides

Sparkling Tradewinds Punch

This week on Kathy Casey’s Liquid Kitchen, I make a crowd pleasing Sparkling Tradewinds Punch! Gold rum, brandy (cognac works too!), fresh fruit juices, a touch of Bitter Truth Apricot Liqueur, and Bitter Truth Creole Bitters all mingle together for this party drink. I even add in a bottle of brut champagne for bubbles and the Cherry Bitter Ice Balls add another d’lish layer of flavor!

Salud! -Kathy

Posted by Kathy Casey on August 13th, 2013  |  Add Comment |  Posted in Cocktails, Lifestyle, Recipes, Small Screen Network, videos

Seattle Magazine

Seattle Magazine just posted my special piece covering this year’s Tales of the Cocktail. Check out my guest blog, Mixing It Up at Tales Of The Cocktail 2013!

Posted by Kathy Casey on July 30th, 2013  |  Add Comment |  Posted in Cocktails, Conferences, Foodie News, Lifestyle, Tasty Travels

Taco Party

DIY hands-on dinner parties are always fun, interactive and convenient when it comes to dietary restrictions and preferences. It’s also a great way to answer that age old party question, “What can I do to help?”

One of my fave kinds of food parties is a taco fiesta! You can offer a variety of meat and vegetarian options, such as slow cooked chili-pork to ginger-lime marinated chicken and cumin grilled squash. Or go coastal and grill up some shrimp or Alaska cod filets! For your veggie friends, be sure to have slow simmered garlicky black beans or cilantro studded quinoa.

Set out a variety of cheeses like queso fresco, feta, or goat cheese and lots of fresh salsas from red to green to tropical (think diced mango & pineapples, etc.). Offer up soft flour tortillas and corn tortillas for the gluten free gang.

Pickly or crunchy add ins like my Red Onion Escabeche Veggies or shaved green cabbage are a must and are great to top my Chili & Lime Slow Cooked Pork tacos.

And don’t forget to serve it all up with a cool pitcher of margaritas, chilled beers and Sparkling Limeade!

So get your fiesta on with friends and make your next get together a DIY taco party! –Kathy

KC tacos

Yum!
Photo from
Kathy Casey’s Northwest Table.

Chili & Lime Slow-Cooked Pork with Red Onion Escabeche and Warm Tortillas
Makes 6 hearty servings

Pork
1/4 cup chili powder
1 tablespoon coriander seed, crushed
1 tablespoon salt
1 boneless pork butt (shoulder), about 3 pounds, cut into 2 pieces
2 large tomatoes, chopped
4 cloves garlic, sliced
1/4 cup fresh lime juice

Escabeche
2 large carrots, julienned
1 large red onion, thinly sliced
1/2 cup fresh lime juice
2 tablespoons corn or other vegetable oil
1/2 cup coarsely chopped fresh cilantro (about 1 bunch)
1 teaspoon salt

Accompaniments
Warm corn tortillas
Sour cream
Salsa or freshly made pico de gallo
Queso fresco (Mexican-style fresh cheese)
Fresh cilantro sprigs
Lime wedges

To prepare the pork, mix the chili powder, coriander seed, and salt in a large, shallow bowl. Roll the pork in the mixture, taking up all the seasoning.

Put the pork in a slow-cooker, add the remaining ingredients, and set the cooker on high. Let cook for 8 hours—or up to 10 hours if you’re still at work!

When ready to serve, mix the escabeche ingredients well, then place in a serving dish. Shred the pork and place in a large serving bowl with some of the cooking liquid.

Serve the pork with the escabeche and accompaniments. Diners build their own “soft tacos,” then squeeze lime juice over the filling before folding.

Chef’s Note: To heat tortillas, place them, one by one, on a dry skillet over medium-high heat and turn frequently. As they are heated, slip them between the folds of a clean dish towel or cloth napkin. Wrap the towel in foil (or put into a small casserole dish and cover) to steam in their own heat and moisture. Or, microwave the tortillas very briefly and put into a napkin as above. Or, wrap several tortillas in a foil packet and steam them in a steamer until just heated through; use directly from the foil or wrap in a towel as described above.

Recipe from Kathy Casey’s Northwest Table.

Sparkling Limeade

Sparkling Limeade

3 Tbsp. finely minced lime zest (with no white pith)
2 cups sugar
2 cups water
——————————————————
1 1/2 cup fresh-squeezed lime juice
3 cups chilled sparkling water
Garnish: long fresh lemon and lime zest twists

Combine the zest, sugar and water in a small saucepan. Bring to a quick boil over high heat. Boil for 1 minute then remove from heat and let cool.

In a large pitcher combine the cooled sugar syrup, lime juice and the sparkling water.
Serve over ice and garnish with citrus twists.

Photo and recipe by Kathy Casey Liquid Kitchen®.

Posted by Kathy Casey on July 18th, 2013  |  Add Comment |  Posted in Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes, meats, sides

Strawberry Basil Blush

Stay refreshed and keep summer libatious with brand new episodes of Kathy Casey’s Liquid Kitchen®! Launching the 4th Season in style is my Strawberry Basil Blush!

This cocktail incorporates fresh, sweet strawberries with fragrant basil and works great with either vodka or gin. This drink is versatile; it can be strained and served up in a nice martini-style glass or served on the rocks in an Old Fashioned-style glass.

Cheers! -Kathy

Posted by Kathy Casey on July 17th, 2013  |  Add Comment |  Posted in Cocktails, Fruit, Lifestyle, Recent Posts, Recipes, Small Screen Network, videos
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