events

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.

SeattleWine&FoodExperience
 

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!

POPLogo_seattlemagazine_color-rgb-1024x924 (1)
 

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  |  Add Comment |  Posted in events, Foodie News, KOMO Radio, Lifestyle, Recent Posts, seafood

Super Bowl Sunday Snackin’

Need some new d’lish ideas for the big game? I have some tasty recipes for your next big party!
Everyone loves the classics: crab dip, wings, deviled eggs, but how about some new variations?

crab dip

Warm Crab, Mushroom & Brie Dip is my play on Hot Crab Dip is made with Alaskan King Crab, sherry-sautéed mushrooms, and brie – ooo la la! It can be made the night before and heated up before guests arrive. Just serve with some artisan crackers or slices of baguette. Touchdown!

deviled eggs

And it’s not a party without some deviled eggs – you know how much I love these! The 12th Egg – AKA – Chipotle Deviled Eggs – features spicy chipotle for some KICK BUTT flavor.

Sticky Pomegranate Wings
Photos by Kathy Casey Food Studios®.

And for a new twist on wings try my recipe for Sticky Pomegranate Chicken Wings! A d’lish sweet and zesty finger food, sure to impress the fans.

And the best thing is that all these apps can be prepped ahead so you’re not stuck in the kitchen and have more game time. Now go enjoy the game! -Kathy

Warm Crab, Mushroom & Brie Dip
Dungeness crab meat is tasty but also pricy. Try purchasing Alaska King Crab legs and picking the meat out. It’s easy to do by using a pair of clean scissors to open up the legs. Then just give the meat a very coarse chop to cut it into 1/2 inch pieces.

Dip can be prepared up to 2 days in advance if using very fresh crab and baked when your guests are just starting to arrive. Easy to make Fresh Thyme & Sea Salt Crostini bake at the same oven temperature to make things easy!

Makes about 6 cups — serves about 12 – 24 people

1 small (8 oz wt.) wheel brie cheese
——————————————
2 tsp olive oil
1 cup thinly sliced onion
2 cups thinly sliced crimini mushrooms
2 tsp minced fresh garlic
1/2 cup dry sherry
——————————————-
1 1/2 cups mayonnaise (Note: do not use reduced-fat or fat-free, I like to use Best Foods in this recipe)
3 cups (about 10 oz. wt.) shredded, high-quality parmesan cheese
1/2 tsp Tabasco
1 Tbsp fresh lemon juice
1/2 cup thinly sliced green onion
1/4 cup minced sweet red bell pepper (optional)
1/2 cup minced celery
3/4 pound crab meat, drained well (about 2 1/2 cups drained), see note above
Garnish: Minced fresh parsley

Cut the brie cheese into 1/2” pieces, set aside and then let come to room temperature.

Meanwhile, heat the oil in a skillet over medium-high heat. Add the onions and cook stirring often till half cooked, about 4 minutes. Add the mushrooms and continue cooking until the onions are very soft and the mushrooms are tender, about 4 minutes. Then add the garlic and sherry and continue cooking until the sherry is completely reduced about 8 minutes. (There should not be any liquid left.) Set aside to cool.

Place the room temperature brie in a mixer with a paddle attachment. Mix on medium-high speed for about 1 minute or until the cheese softened. Scrape down the sides of the bowl then add half of the mayonnaise. Mix for 3 more minutes on medium-high speed. Add the remaining mayonnaise, parmesan, Tabasco, and lemon juice. Mix together on medium speed until well mixed, about 1 minute.

Remove bowl from mixer and fold-in the cooled mushroom mixture, green onion, pepper, celery and crab meat – being careful not to break up the crab meat. Do not over mix.

Place dip in a 7×11 baking dish, or 2 quart ovenproof serving dish. Smooth out but do not compact it (dip can be covered and refrigerated up to 1 day at this point).

When ready to serve dip, place in a 400°F preheated oven. Bake for 15 – 20 minutes or until dip just starts to bubble around the edges, heated through and the cheese is melted (be careful not to overcook). If desired, garnish dip with minced fresh parsley. Serve immediately with Fresh Thyme & Sea Salt Crostini, or rustic flat bread or crackers.

Recipe by Kathy Casey Food Studios®. – www.KathyCasey.com

Sticky Pomegranate Chicken Wings
These chicken wings get a big-flavored, lacquer-y glaze in this low-and-slow method. You can make the sauce a few days ahead of time, but be sure to allow a full hour for cooking the wings.

Makes 24 pieces

3/4 cup pomegranate juice
1/2 cup soy sauce
2 Tbsps very finely minced peeled fresh ginger
1 Tbsp minced fresh garlic
1 Tbsp of lemon zest
3/4 cup sugar
1/2 tsp red pepper flakes
1/4 cup fresh lemon juice
3 Tbsps cornstarch
1 dozen whole chicken wings or 2 dozen drummettes, about 2 1/2 to 3 pounds

Garnish: 1/2 cup pomegranate arils* and thinly sliced green onion tops

In a small saucepan, whisk together the pomegranate juice, soy sauce, ginger, garlic, sugar, pepper flakes, vinegar, cornstarch, and water. Set the pan over medium heat and bring to a boil, whisking constantly, to thicken. Mixture will be very thick. Let cool. If not using immediately, store, covered and refrigerated, for up to 4 days.

If using whole wings, disjoint the wings and remove and discard tips; you should have 24 pieces. Put them in a large bowl and set aside.

Pre-heat the oven to 375 degrees F.

Add the sauce mixture to the chicken and mix well to coat evenly. Spray a 9×13 baking dish with cooking spray or lightly oil it. Arrange the drummettes and sauce in a single layer in the dish.

Bake for 30 minutes. Stir and turn the chicken pieces over and bake for 20 minutes more. Stir and turn the chickens pieces again and bake for 10 minutes more, or until chicken is tender and sauce is thick and glazed. Total cooking time should be about 1-hour.

Stir the drummettes in the sauce once more, and then transfer the chicken to a serving platter. Sprinkle with the pomegranate seeds and green onions.

*Pomegranate seeds, called “arils”, can be purchased or you can easily remove them from a fresh pomegranate with this trick: cut it across cross-wise and hold over a bowl, smack the back of the fruit with a wooden spoon – the seeds will fall out with ease.

Recipe by Kathy Casey Food Studios. – www.KathyCasey.com

Posted by Kathy on February 4th, 2016  |  Add Comment |  Posted in appetizers, events, KOMO Radio, poultry, Recent Posts, Recipes, seafood, Snacks

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  |  Add Comment |  Posted in Cocktails, events, Foodie News, KOMO Radio, Recent Posts, Recipes, Small Screen Network, 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.

SR_Postcard_Seattle_FRONT

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  |  Add Comment |  Posted in Cocktails, Contests, events, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes

In The Mix Magazine

Great article in In The Mix Magazine covering one of my fave hospitality industry events: the Hospitality Executive Exchange! Held on both the east and west coasts, these events are a great balance of educational seminars, networking, fun, and fundraising – like Cutthroat Cocktails at the East Coast event benefiting Children of Restaurant Employees (CORE).

Cutthroat Island - sabotage, no talking50 Shades of Pinkolada
Beam Suntory’s Philip Raimondo and I were sabotaged (No Talking – duct tape covering our mouths) while making up a blended 50 Shades of Pink’olada!

Posted by Kathy on January 5th, 2016  |  Add Comment |  Posted in events, Foodie News, Press, Recent Posts

Celebrate Summer Peaches

It’s that time of summer when juicy stone fruits come to market: nectarines, plums, apricots and my favorite, PEACHES!

But isn’t it a bummer when you get a peach and it’s not bursting with that sweet flavor you remember? Well, peach evangelist Jon Rowley has worked to fix that.

Peaches
Jon says that when you cut the peach and its super shiny
that will mean that its gonna be sweet!

Every year he collaborates with Pence Orchards in Wapato and the organic Frog Hollow Farms in Brentwood, California for Peach-O-Rama, celebrated at Met Markets.

Peach-o-rama

Each of these peaches must meet a minimum of 13 Brix (that is the measure of the % of sugar in the peach).

So what to do with all these juicy peaches? Well, eating peaches out of hand is amazingly delicious, but I also love them sliced and tossed in an arugula salad dotted with goat cheese and a sprinkle of toasted northwest hazelnuts.

And if you love sweetness, there is nothing better than a delicious homemade peach pie. And one of my favorites is with stone fruits: peaches, cherries and apricots. But you can make it with all peaches, too!

The recipe incorporates my favorite fruit pie tip: put down a thin rolled out layer of almond paste on the bottom crust before filling the pie it adds a delicious flavor and keeps the crust from getting soggy.

So here’s to the juicy peach! –Kathy

Pie Holes
Peaches combine with other Stone Fruits in this delicious pie!

Summer Stone Fruit Pie with Almond Paste & Amaretto Cream
You can use all peaches in the pie if you like or a variety of other stone fruits to mix in with the peaches.

Makes 19-inch pie

Crust
2 cups flour
1/2 tsp. salt
1/2 tsp. nutmeg
6 Tbsp. shortening or lard
6 Tbsp. cold butter
2 to 3 Tbsp. ice water

Filling
1/4 cup (2 ounces) marzipan (almond paste)
3 cups pitted, 1/4-inch-sliced peaches, peeled
1 cup pitted cherries, (I like to use tart cherries if you can find them, you can also use frozen ones without sugar)
2 cups pitted, 1/4-inch sliced apricots
1/4 cup brown sugar
1/2 cup granulated sugar
2 Tbsp. flour

Egg Wash Glaze
1 egg
1 Tbsp. milk
1 Tbsp. coarse sanding sugar (or substitute granulated sugar), optional

Amaretto Cream
1/2 cup whipping cream
1 1/2 Tbsp. brown sugar
1 Tbsp. amaretto

Preheat oven to 375 degrees F.

To make the crust: In a large bowl, combine flour, salt and nutmeg. Cut in shortening and butter until particles are pea-sized. Sprinkle in ice water, 1 tablespoon at a time, mixing gently with a fork until dough comes together in a ball.

Dough

Divide into 2 even pieces. Do not over handle the dough. (If dough is too soft to handle, press gently into 2 disks, wrap in plastic and refrigerate for about 20 minutes before rolling.)

On a lightly floured surface, roll out the first piece of dough to a bit bigger than your 9-inch pie pan. Brush excess flour off crust, and then gently roll up crust onto rolling pin. Unroll into pie pan and press/fit crust into pan. Roll crust over at edges. Roll out the remaining piece of dough to fit top of pan, but slightly bigger. Cover with plastic and move on to making the filling.

Crust

To fill the pie: Roll marzipan into a ball, then press out into a disk on a piece of plastic wrap. Cover with another piece of plastic wrap. Roll out to fit the bottom crust, place it in the freezer if it’s too soft.

Flattened

Remove the top piece of plastic wrap, then turn it into the curst using plastic wrap as a guide, fit marzipan into the bottom crust. (Remove the plastic wrap).

Covered

Place the peaches, cherries and apricots in a large bowl. In a small bowl, mix together sugars and flour, and then sprinkle over the fruit. Toss to coat the fruit well. Place fruit filling into lined pie pan.

Place remaining dough round on top of pie, trimming off any excess dough. Then crimp bottom and top crusts together with your fingers to seal well and make a pretty edge.

Mix together egg and milk, and lightly brush on top with a pastry brush. Sprinkle with sanding sugar. Make several slits in the top (or cut fun shapes) to allow steam to escape. Bake in preheated oven for about 1 hour or until crust is golden and filling is cooked through and bubbling. Cool pie on a rack.

To make Almond Cream: When ready to serve, whip the cream until it begins to thicken. Add remaining ingredients and whip until stiff. Serve dolloped on pieces of pie.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Posted by Kathy on August 7th, 2015  |  Add Comment |  Posted in dessert, events, Foodie News, Fruit, KOMO Radio, Lifestyle, Recipes

Lavender

Many people think of lavender as scenting soaps, spa treatments and perfumes, and it’s well-known for its calming and relaxing properties. But lavender has also enjoyed a long history in the culinary world.


For the lavender lovers, the 19th Annual Sequim Lavender Festival is this weekend!

In fact, it is experiencing quite resurgence. Chefs, bakers and mixologists alike are using this member of the mint family to spruce up savory dishes, sweets, and cocktails.

Lavender is best used sparingly to let its fragrant flavour subtly shine and not to overpower. When added to an herbaceous seasoning mix like Herbs De Provence, it gives a unique note to grilled proteins like chicken or pork.

A sprinkle of lavender into your favorite sugar cookie recipe adds a delicious floral note, like in my Lemon & Lavender Shortbread Cookies.

Lavenders
Beautiful Lavender growing in our urban garden at the Food StudiosLiquid Kitchen

If you are a jam maker try adding a pinch or two of lavender to your next batch of strawberry jam. I also love it infused in a little local honey and drizzled over cheese or a sprinkling in the filling of a berry pie.

For a super-refreshing drink, whip up my Lavender-Mint Lime Cooler – made with an easy to make lavender simple syrup. Drink it over ice or with a splash of gin, vodka or silver rum for summertime sipping perfection.

Here’s to lavender!–Kathy

Lemon & Lavender Shortbread Cookies
A wonderful not-too-sweet cookie with big flavor.

Makes 12 cookies

1 stick butter, softened
2 tsp fresh lavender
1 Tbsp. lemon zest, finely minced
1/3 cup confectioners’ sugar
1 1/4 cup all-purpose flour
1 Tbsp. local honey

Preheat oven to 375°F.

In a mixing bowl with an electric mixer, beat the butter, lavender, lemon zest and sugar until light and fluffy. Add in the flour and mix until just combined. Add the honey and then mix until dough just comes together.

With lightly floured hands roll dough into a 2” round cylinder and wrap tightly in plastic wrap. Refrigerate until well chilled.

When ready to bake preheat oven to 375 degrees.

Slice dough into 12 even slices with a sharp knife and place on a baking sheet pan.

Bake shortbread in middle of oven approx. 10 minutes or until bottom of cookies are pale golden. Remove from oven and remove cookies to a cooling rack.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Lavender-Mint Lime Cooler
Zesty lime syrup and fresh mint make for a refreshing drink, perfect for any patio party or sunny afternoon.

Makes 7 cups – serves 8 to 10

3 Tbsp. finely minced lime zest (with no white pith)*
8 – 10 large sprigs fresh lavender
8 large sprigs fresh mint
2 cups sugar
2 cups water
————————————
1 1/2 cups fresh-squeezed lime juice
3 cups water (or substitute soda water if serving right away)
Garnish: lime wheels and fresh lavender sprigs

Combine the zest, lavender, mint, sugar, and water in a small saucepan. Bring to a quick boil over high heat. Boil for 1 minute then remove from heat. Let sit for 30 minutes to allow the mint to steep and the syrup to cool.

Remove and discard mint from syrup. In a large pitcher, combine the cooled syrup, lime juice, and water. Serve over ice in a tall glass garnished with lime wheels and mint. Keep refrigerated for up to 1 week.

* Zest is the outer peel of the fruit – with no white pith attached. You can remove the zest from the fruit with a fine zesting tool that makes long, very thin, pretty strands, or you can peel off the zest with an ordinary potato peeler, being careful not to get any white pith, and then finely mince it.

Recipe developed by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com

Posted by Kathy on July 16th, 2015  |  Add Comment |  Posted in events, KOMO Radio, Recent Posts, Recipes, Snacks

Minty Mint

Don’t you just love the smell of fresh mint? Whether it’s in a cocktail, mixed into a fruit salsa, or growing in the garden, that fresh scent and taste hits the spot.

Have you ever tried growing mint in your garden? If you have, you know it is amazingly easy and actually will take over if you’re not careful, but what’s better than a fresh handful of mint leaves whenever you want?

And there are so many varieties to choose from. Peppermint leaves are wonderful dried and steeped in hot water to make a simple, d’lish tea. And there are so many tasty varieties – Chocolate Mint, Pineapple Mint, Lemon Mint, Orange Mint… even Lime Mint that is perfect when muddled into mojitos!

Also, for you cat lovers out there, remember catnip is a mint too. So careful planting mint, unless you want to attract every kitty in a quarter mile!

As the weather gets warmer, cool off with my Fresh Mint Ice Cream. Nothing beats nibbling on fresh made ice cream under a shady tree!

Mint Ice cream
Photo from Kathy Casey’s Northwest Table.

With the Kentucky Derby coming up mint juleps are on the horizon… oh yea! If you plan on hosting a Derby party, try making a batch of my Spiked Iced Tea Punch. Fresh mint pairs well with white whiskey, black tea, fresh juices, and brown sugar.

So get minty with it in your garden this year! –Kathy

Fresh Mint Ice Cream with Chocolate Mint Candies
I like to serve this garnished with a bit more chopped mint candy and a fresh sprig of mint.

Makes about 4 cups

4 cups heavy whipping cream
3/4 cup sugar
1 1/2 cups packed mint sprigs, plus 2 tablespoons finely chopped fresh mint
6 egg yolks
1 cup coarsely chopped Chocolate Mint Candies (recipe follows) or Frango Mint candies

Combine the cream and sugar in a large, heavy saucepan. Tear the mint sprigs (to bruise them) and add to the cream mixture. Bring to a slow simmer over medium heat.

In a bowl, whisk the egg yolks, then gradually whisk in about 1 cup of the hot cream mixture. Whisk the egg mixture into the cream. Whisking constantly, bring to a bare simmer and cook for about 30 seconds. Remove from the heat and whisk frequently to cool to room temperature. Refrigerate for at least 2 hours.

Strain the mixture and discard the mint leaves. Stir in the chopped mint, then pour into an ice cream maker and freeze according to manufacturer’s instructions. Just before the ice cream is finished, stir in the chopped candies. Transfer the ice cream to a plastic container and freeze until ready to serve.

Chocolate Mint Candies
Makes 24 nice-sized pieces, or enough for 1 recipe of ice cream plus 12 extra pieces of candy

12 oz bittersweet chocolate, chopped
6 Tbsps. butter
1/2 tsp. salt
1/2 tsp. peppermint extract
1/2 cup confectioners’ sugar

In a medium bowl or double boiler, melt the chocolate, butter, salt, and extract together over a pan of barely simmering water, whisking until the chocolate is just melted. Remove from the heat, sift in the confectioners’ sugar, then stir to combine well. Spread the mixture in an 8-inch square baking pan.

Let cool at room temperature for at least 4 hours, or refrigerate to harden faster.

To remove the candy from the pan, invert the pan onto a piece of plastic wrap or a cutting board, lay a hot towel over the pan bottom for about 1 minute, then tap the bottom of the pan. Loosen the candy with a spatula if needed. Cut the candy into 24 pieces to serve as candy, or coarsely chop to use in ice cream. Store refrigerated for up to 2 weeks.

Recipe from Kathy Casey’s Northwest Table.

Spiked Iced Tea Punch
Punch is the perfect party cocktail! For a more-spiked interpretation, let guests add a little more whiskey to their individual drinks. For summertime sipping add in a few slices of fresh peach or nectarine. For a demo on how to make this, check out this episode of Kathy Casey’s Liquid Kitchen.

Makes about 8 cups, enough for 10 to 12 servings

20 cloves
1 orange
6 very large sprigs fresh mint
3 tea bags black tea
3 cups boiling water
1 cup ice water
1 cup fresh orange juice
1/2 cup fresh lemon juice
1 cup pineapple juice
1/2 cup packed brown sugar
2 cups Woodinville Headlong White Dog Whiskey

Poke the cloves into the orange, then cut it into 3 slices. Put the orange slices, mint, and tea bags in a heatproof pitcher or bowl. Add the boiling water, let steep for 1 hour, then remove the tea bags.

Add the ice water, juices, and brown sugar. Stir until the sugar is dissolved, add the whisky, and chill until ready to serve. Serve in ice-filled glasses. Garnish as desired.

Recipe adapted from Kathy Casey Sips & Apps.

Posted by Kathy on April 23rd, 2015  |  Comments Off on Minty Mint |  Posted in Books to Cook, Cocktails, dessert, events, KOMO Radio, Lifestyle, Recent Posts, Recipes, Small Screen Network, videos
Untitled