Recipes

Quick Pickles

Who doesn’t love homemade pickles? I certainly do! The briny, bold flavor is the perfect addition to any summer meal, but who says you have to buy them? Making your own may seem daunting, but I’m here to set the record straight. Pickling your summer garden veggies is fast, easy, and so much fun.

All you need is my Refrigerated Quick Pickle recipe! First clean a quart-sized jar, then pack it full with a mixture of vegetables. Baby cucumbers, carrots, peppers, and cauliflower- have fun with it! Next boil up a sweet and tart brine and quickly pour into the veggie-packed jar. Screw on the lid, and cool to room temperature for about an hour- then pop in the refrigerator! In just two days you’ll have delicious pickled vegetables to bring to a picnic or enjoy at a backyard BBQ.

And pickling isn’t just for veggies – for something a little different, try one of my favorites –pickled peaches! Awesome to serve with your favorite cheeses, charcuterie platter or grilled meats.

-Kathy

Refrigerated Quick Pickles
Makes about 4 quarts

The following is a mixture of veggies that I like to use, but feel free to switch it up with what’s fresh from your garden or the market.

Vegetable Mixture:
7 cups (about 2 lb.) 3/4″-sliced pickling cucumbers
2 1/2 cups (3/4 lb.) 1/2″-thick-slant-cut carrots
2 medium jalapeño peppers, cut in half, or 1 large, quartered
1 1/2 cups (6 oz wt.) 1 1/2″ chunks yellow or white onion
1 1/2 cups (6 oz wt.) 1 1/2″ chunks red onion
2 cups (8 oz wt) 1″ chunks red bell peppers (substitute some hot peppers or some of your other favorite summer peppers if desired)
2 cups (3/4 lb.) 1/2″- to 3/4″-sliced yellow zucchini or yellow squash

Pickling Brine:
2 cups white distilled white vinegar
2 cups cider vinegar
1 3/4 cups water
1 3/4 cups sugar
2 Tbsp. pickling spice
3 Tbsp. kosher salt
1/4 tsp. crushed red pepper flakes

Place all vegetables in a large bowl and toss together to mix colors. Divide vegetables among four clean, regular mouth 1-quart canning jars, packing vegetables in tight. Set jars on a dish towel in a draft-free place in the kitchen.

Place the pickling brine ingredients in a non-aluminum sauce pan over high heat. Bring to a rolling boil and then immediately ladle pickling brine into filled jars, filling to 1/2″ from the top and being sure to cover the vegetables and distribute spices evenly. Immediately cover jar with lid and tighten. Let cool to room temperature, then refrigerate. Let pickle for at least 2 days before eating. Pickles will last refrigerated up to 1 month.

Recipe by Kathy Casey Food Studios®

Posted by Kathy on September 20th, 2018  |  Add Comment |  Posted in appetizers, Dishing with Kathy Casey Blog, Kathy Casey, seasonings, sides, Snacks, spices, vegetables

Apples

A true sign of fall: apples appear everywhere. From thick caramel-coated and dipped in nuts to sweet and tangy cups of fresh-pressed cider at the local market to grand glass bowls filled with elegant red apples simply used as a table centerpiece.

The Northwest has always been the hub for amazing apples. Glorious Galas with their perfume-y sweet flavor, firm Fujis that hold their texture amazingly well when cooked, deep-blushed Braeburns, and the list goes on.

What most of us (at least us pie-lovers) think about when thinking of apples is pie, I love to make my apple pie with a little cheddar in the crust – yum!


Photo by Kathy Casey Food Studios for Sunkist

But in addition to desserts there are bushels of other great ways to cook with apples. Try whipping up a Spinach & Apple Salad with Warm Meyer Lemon-Bacon Vinaigrette. It’s really quick and delicious.

Looking for a new side dish? How about a toothsome Apple Barley Risotto – a twist on the classic using pearl barley instead of Arborio rice?

Just remember, one of the best apple tips to observe is to always keep your apples refrigerated. At 70 degrees, apples break down and become soft 10 times faster than if refrigerated. Many a Northwesterner accomplished this in the olden days by stashing the winter’s apples under the bed, back when winter bedrooms were quite chilly. I bet those rooms smelled appley great!

Cheers crisp fall apples – crunch! -Kathy

Spinach & Apple Salad with Warm Meyer Lemon–Bacon Vinaigrette
This salad is delicious as a starter, or serve it as an entrée topped with grilled chicken breast and crumbled blue cheese.

Makes 6 servings as a starter salad

6 cups baby spinach
1 apple, cored and cut into thin slices
1/2 cup thinly sliced white onion

Vinaigrette
1/3 cup fresh-squeezed Sunkist Meyer Lemon juice
2 tsp. Dijon mustard
2 Tbsp. sugar
1/2 tsp. coarsely ground black pepper
1/4 tsp. salt
2 Tbsp. extra-virgin olive oil
———————————————
1/4 cup finely diced raw bacon
2 tsp. minced fresh garlic

Place spinach, apple and onion in a large, heat-proof bowl and refrigerate until ready to dress salad.

In a small bowl, whisk together the lemon juice, mustard, sugar, pepper, salt
and olive oil. Set vinaigrette aside.

In a small nonstick pan, cook the bacon over medium-high heat until three-quarters done, about 2 to 3 minutes. Add garlic and stir for about 30 seconds, but do not brown garlic. Add the reserved vinaigrette to the hot pan. Immediately remove from heat and pour over reserved spinach mixture.

Toss until salad is well coated with dressing, and serve immediately.

Recipe created by Kathy Casey for Sunkist®

Apple Barley Risotto
Allow about 50 – 60 minutes total cooking time for this recipe.

Makes 4 servings

2 Tbsp. butter
1 cup chopped mushrooms
1/4 cup finely diced red onion
1 1/2 tsp. minced garlic
1/2 cup dry white wine
1 Braeburn or Fuji apple, unpeeled, cored and diced 1/4-inch
1/2 cup pearl barley
2 1/2 cups chicken or vegetable broth
1 cup water
1/4 cup shredded, high-quality Parmesan cheese
1/4 cup coarsely chopped hazelnuts, lightly toasted
1/8 tsp. black pepper
salt to taste (If using canned broth, less salt will be needed.)

In a large heavy-bottom saucepan melt the butter over medium-high heat. Add the mushrooms and red onions. Sauté till mushrooms are limp. Add the garlic and stir around for about half a minute. Then immediately add the wine, increase heat to high and reduce wine till syrupy, about 3 minutes.

Reduce heat to medium and stir in the diced apple and barley. In a bowl or large measuring cup mix together the broth and water. Add 1 cup to the barley and simmer till almost all the liquid is absorbed about 6 – 8 minutes.

Stir in another cup of the broth-water mixture and continue cooking, stirring often, until all the liquid is absorbed. Repeat this process again until all the liquid has been used and the barley is tender.

Remove from heat and fold in cheese, nuts and pepper. Taste and season with additional salt if needed.

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

Posted by Kathy on September 13th, 2018  |  Comments Off on Apples |  Posted in Dishing with Kathy Casey Blog, Fruit, Kathy Casey, KOMO Radio, Recipes, salads, sides

Handful of Hazelnuts

Hazelnuts, also known as filberts, are grown right here in the Pacific Northwest! Did you know that 99% of hazelnuts grown in the United States are grown in Oregon alone?

Eating them raw is d’lish but have you tried roasting them? Many recipes call for roasted hazelnuts – don’t let that stop you. It’s pretty easy; you just have to know the tricks!

Place them on a baking sheet in a 350o F degree oven and toaste for about 6-8 minutes. Make sure to keep your eye on them and set a timer! As soon as you can smell their nutty aroma, they’re done! They’ll keep cooking once they’re off the heat, so it’s easy to overdo it.

When the nuts are cool enough to handle, put them in a clean dishtowel, and rub as much of the skin off as you can.

They not only add a great flavor to recipes, but also add texture and a great crunch. Both those things come through in my recipe for Cheddar Ale Spread. Made with lots of other NW ingredients like Tillamook Cheddar Cheese and local beer – it’s perfect for parties!

Sprinkled on a salad, tossed in baked goods, or just eaten out of hands, hazelnuts are d’lish any way you enjoy them. –Kathy


Photo from Kathy Casey’s Northwest Table.

Cheddar Ale Spread
The spread can be kept refrigerated for up to 4 days. Bring it to room temperature about 1 hour before serving.

Makes 6 to 8 servings

8 ounces cream cheese
2 teaspoons Dijon mustard
2 1/2 cups (10 ounces) shredded extra-sharp Cheddar cheese, such as Tillamook
2 tablespoons half-and-half
1/4 teaspoon Tabasco sauce
1/4 teaspoon salt
1/4 cup flavorful Northwest beer
2 tablespoons chopped fresh parsley
1/2 cup hazelnuts, lightly toasted, skinned, and coarsely chopped (optional)
crackers, or crostini
Fresh rosemary sprigs for garnishing

Combine the cream cheese, mustard, Cheddar, half-and-half, Tabasco, and salt in a food processor. Process for about 30 seconds, add the beer, and continue processing until very smooth. Pulse in the parsley and hazelnuts until just dispersed.

Serve in a nice-looking container with the flat bread attractively broken up around it. Garnish with rosemary sprigs.

Recipe from Kathy Casey’s Northwest Table.

Posted by Kathy on September 6th, 2018  |  Comments Off on Handful of Hazelnuts |  Posted in appetizers, Books to Cook, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recent Posts, Recipes

Super Quinoa

There’s been lots of talk about “wonder foods” and quinoa is certainly one! Nicknamed “gold of the Incas,” quinoa is considered an ancient grain and has become a menu darling – seen on menus across the city.


Photo from www.EatingWell.com

What makes it a super food is that it’s known for lots of health benefits. Quinoa (pronounced KEEN-wah) is high in fiber, vegetarian-friendly protein-source, and gluten-free. This makes it perfect for vegans and those with gluten sensitivities.

Easy to cook, this little seed (yep, it’s a seed) gets light and fluffy after cooking and has a subtle nutty taste that pairs well with other flavors.

Sprinkle it on salad or feature it in a protein bowl: mixed greens, avocado, colorful veggies, and garbanzo beans drizzled with a citrusy vinaigrette.

I also love it as a side dish like in a Quinoa Jumble, studded with diced cucumber, fresh dill, curry, and golden raisins.

So give this might little seed a try – it’s d’lish and great for you! -Kathy

Quinoa Jumble
I like to make this salad with all organic produce and also add in a cup of chopped fresh raw kale for extra fiber!

Makes about 4 cups

3/4 cup quinoa
1 1/2 cups water
1 -2 tsp. curry powder
1 tsp. minced garlic
2 Tbsp. extra-virgin olive oil
3 Tbsp. fresh lemon juice
2 tsp. lemon zest
1/2 cup 1/4-inch-diced organic cucumber
1/2 cup cooked garbanzo beans, drained
1 Tbsp. chopped fresh dill
1/2 cup chopped fresh parsley
1/2 cup golden raisins
1/2 cup hazelnuts, lightly toasted and coarsely chopped (or substitute chopped raw almonds)
1/4 cup thinly sliced green onions
1/4 cup grated carrot
3/4 tsp. sea salt
1/4 tsp. black pepper or a pinch of red chili flakes if you like it spicy

Rinse quinoa in cold water and drain well. Put the drained quinoa in a heavy medium saucepan and dry roast the grain over medium heat, stirring occasionally for about 1 minute. Add the water and curry powder and bring to a boil, then reduce to a simmer and cover with a tight-fitting lid. Cook for about 15 minutes or until all water is absorbed. Remove from the heat and let stand, covered, for 5 minutes. Remove lid, fluff grains with a fork, and let cool to room temperature.

In a large bowl, combine the cooked quinoa with the remaining ingredients and toss well. Serve immediately or store refrigerated for up to 3 days.

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

Posted by Kathy on August 29th, 2018  |  Comments Off on Super Quinoa |  Posted in Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recipes

Sliders

Good things really do come in small packages, and sliders are a perfect example. These two-bite – sometimes one-bite – wonders are popping up everywhere from restaurant menus to food trucks. And they aren’t your average burgers.

In you love them, fear not; sliders are super-simple to make at home. Macrina Bakery in Belltown makes little slider-sized buns. There are also many grocery store mini-bun options too.

Lamb, salmon, pulled pork, tuna, sliced steak…anything gourmet burgers can do, sliders can do too – just scaled down in size. One of my recipes to make for patio parties are Lamb Sliders with Zingy Spread and Arugula & Roasted Peppers – savory bite-sized morsels!

For your next get-together, set up a slider bar. Put out different mini-patties, some great local mini-buns, and an array of fun condiments like spicy chipotle mayo, horseradish aioli, blue cheese, tarragon mustard, pickled red onions, zingy slaw, and even grilled pineapple – yum!

For the last days of summer, think small and dish out big flavor with sliders! -Kathy


Photo from Kathy Casey’s Sips & Apps, Chronicle Books – Angie Norwood Browne

Lamb Sliders with Zingy Spread and Arugula & Roasted Peppers
I also like to top the hot burgers with dollops of soft goat cheese for a tasty variation.

Makes 16

Zingy Spread
3/4 cup mayonnaise, or use 3/8 cup mayonnaise and 3/8 cup plain yogurt
1 1/2 tablespoons whole-grain mustard
1 teaspoon prepared horseradish
1 tablespoon minced fresh garlic

Burger Mixture
3/4 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
2 teaspoons minced fresh rosemary
3 tablespoons minced onion
2 teaspoons minced fresh garlic
1 tablespoon balsamic vinegar
1 1/2 teaspoons salt
1 1/2 pounds ground lamb, or substitute beef

Accompaniments
16 small slider buns
Thinly sliced red or sweet onions
Roasted peppers, cut in strips
Baby arugula

To make the spread: Mix the ingredients together well. Cover and refrigerate, for up to 2 days, until needed.

To make the burger mixture: In a bowl, mix the pepper, mustard, rosemary, onion, garlic, vinegar, and salt. Mix in the lamb until thoroughly combined. Divide the mixture into 16 portions. Shape into patties, about 2 inches in diameter.

Heat a medium or large nonstick skillet or sauté pan over medium-high to high heat. Working in batches without crowding the pan, sauté the patties until just done, about 2 -3 minutes per side. (You can also grill the patties)

If you want to serve the buns warm, wrap them in aluminum foil and reheat in a 375-degree F oven.

To serve, split the buns and spread with the Zingy Spread. Place the patties on buns and top with onions, roasted peppers and arugula as desired. Close the burgers and secure with picks.

Recipe adapted from; Kathy Casey Sips & Apps, Chronicle Books

Posted by Kathy on August 23rd, 2018  |  Comments Off on Sliders |  Posted in appetizers, Books to Cook, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recipes

Marvelous Melons

A few summers ago, I whipped up a party-size batch of Watermelon Sangria. It was a hit and really made my croquet game better than ever! And summer is the time to enjoy juicy, sweet melons – the markets are brimming with them.

With their crisp, cool and refreshing qualities, melons evoke the essence of the summer season. We enjoy them in a multitude of ways. From simple chilled watermelon wedges with a sprinkling of chili lime salt to colorful melon-ball skewers of honeydew and cantaloupe intertwined with thinly sliced prosciutto for utensil-free outdoor snacking!

And have you ever seen those “watermelon taps?” They’re super cool to add in a watermelon drink and have it ready to pour.

But one of my favorite watermelon cocktails is the “Smitten”; tequila, fresh watermelon chunks, lime, a little simple syrup, a few sprigs of cilantro and a dash of hot sauce – it’s something a little different and d’lish!


Check out www.LiquidKitchen.tv to get the recipe and watch a video on how to make the Smitten!

So be sure to enjoy them while you can; there’s nothing like summer’s fresh melons to cool you off on a hot day. –Kathy

Posted by Kathy on August 16th, 2018  |  Comments Off on Marvelous Melons |  Posted in Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recipes, Small Screen Network, videos

Citrus Coolers

Lemonades, limeades, fizzy orangeades – summertime and citrus go hand-in hand.

Start with the basic template: citrus juice, sugar, and water. Then switch it up a bit. How about Meyer lemon or Key lime juices?

Next get creative with water and add some soda water. But think outside of the box and use a flavored soda water – think La Croix or flavored Perrier like fizzy blackberry, sparkling peach, or effervescent blood orange.

Instead of making it with traditional cane sugar, sweeten it with organic agave nectar, a unique honey variety like wildflower or buckwheat, or try a touch of maple syrup.

You can also change up the ice. Have you heard about the fun butterfly pea tea? It changes color when you mix it with citrus juices. Yes, you can make ice cubes with this for a magical experience that kids of all ages will love! Or craft a delicious drink like a Honey Butterfly Tea Soda!

And for adults, a splash of your favorite spirit will snazz up that drink – vodka, gin, tequila, or rum. Who’s ready for a citrusy summer cocktail – I know I am! –Kathy


Photo by Kathy Casey Food Studios – Liquid Kitchen for The National Honey Board

Honey Butterfly Tea Soda
The sweet and tart honey citrus elixir adds flavor and body to this refreshing drink. The colorful brilliant blue butterfly pea tea creates a magical experience when mixed in!

Makes 1 drink

2 oz Honey Citrus Elixir (recipe follows)
2 oz soda water, chilled
1 1/2 oz brewed Butterfly Pea Tea, chilled
Garnish: lemon wheel

Measure the Honey Citrus Elixir into a tall glass. Fill with ice, then add the soda water and top with the tea.
Garnish with lemon wheel.

Honey Citrus Elixir
Makes 2 cups

1 tablespoon loose Jasmine tea
2 teaspoons minced fresh ginger
1/2 cup boiling water
3/4 cup orange blossom honey
1 cup fresh lemon juice

Place the tea, ginger and boiling water in a pitcher. Let steep for 15 minutes then strain. Add the honey– stir and let cool to room temperature. Then stir in the lemon juice and refrigerate.

Recipe by Kathy Casey Food Studios – Liquid Kitchen for The National Honey Board

Posted by Kathy on August 9th, 2018  |  Comments Off on Citrus Coolers |  Posted in citrus, Cocktails, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recent Posts, Recipes

Salmon Day

I’m a true Pacific Northwesterner and my love for delicious fresh salmon is in my blood. And there is nothing better than Alaska salmon.

Grilled, pan seared, or oven roasted – any way you serve it – this iconic fish is always a treat!


Photo by Kathy Casey Food Studios®

That being said, I have a new favorite salmon preparation: Citrus Marinated Slow-Cooked Salmon. Quick to prepare for a crowd and oh-so-delicious!

Schmear a side of salmon with a flavorful mixture of mustard, honey, lemon zest, fresh herbs, and olive oil. Then lay out super thin slices of lemon and oranges and shaved fennel – alternating orange and lemon for a truly beautiful presentation.

Bake low and slow at 250o F for about 40 minutes, depending on how thick your fillet is. This low-and-slow method makes for a very moist and succulent preparation and a great centerpiece for your next get-together.

And make sure to mark your calendars for August 10th for Alaskan Wild Salmon Day! A fun day to try out your fave salmon dishes – looking for tips and ideas, try some of my d’lish salmon glazes below like my Chipotle Honey Glaze.


D’lish Salmon!
(Photo courtesy of Alaska Seafood Marketing)

So whether you’re smoking, grilling, or oven-roasting it, get your wild salmon on while it’s in season.
–Kathy

Sunkist® Citrus Marinated Slow-Cooked Salmon
This salmon preparation is perfect to serve to a crowd. Slices of citrus baked over the top, and the low-and-slow cooking method keep it moist.

Makes about 6 servings

Salmon
1 small side of salmon with skin, (about 2 – 2 1/2 pounds)
1 Sunkist® navel orange
1 Sunkist lemon

Marinade
3 Tbsp. extra-virgin olive oil
1 Tbsp. Dijon mustard
1 Tbsp. local honey
zest of 1 Sunkist Lemon*
2 Tbsp. chopped minced fresh dill
2 Tbsp. chopped fresh parsley
2 Tbsp. thinly sliced fresh chives
1 1/2 tsp. kosher salt
1/2 tsp. fresh-ground black pepper

Preheat oven to 250 degrees F°.

Bring fish out of refrigerator 20 minutes before cooking. Cut 2 pieces of heavy-duty wide foil to fit a baking sheet pan. Stack the pieces shiny side down. Spray generously with cooking spray.

Pat fish dry with paper towels. Place the salmon skin side down in the middle of the foil. If the salmon is to long for your baking sheet or if the tail end is thin, tuck the tail under.

Slice the orange and lemon each into 8 thin slices. Set aside.

In a small bowl, mix together marinade ingredients. Spoon the marinade over the salmon, coating well.

Lay the sliced citrus over the top of the salmon arranging in a “scale-like” pattern. Cook salmon for approximately 40 – 45 minutes, depending upon desired doneness and the thickness of your salmon.

* To make lemon zest: Zest is the outer peel of the fruit with no white pith attached. You can make fine zest with a zesting tool, microplainer or fine grater.

Recipe by Kathy Casey Food Studios for Sunkist®.

Salmon Glaze Tips and Tricks
Glazing salmon is a delicious and fast way to add a punch of flavor. These easy stir-together toppings are perfect for keeping on hand in your refrigerator. Try drizzling some glaze on your salmon during the last minutes on the grill. Or if pan roasting, right after you flip the salmon in the pan, spread a tablespoon of glaze on the top and then finish in the oven. This gives the glaze time to get a bit golden and caramelize a little. Use about 1 tablespoon per portion of fish or about 1/3 cup on a side of salmon. You can always pass extra glaze for those that want a little more!

Molasses Marmalade Glaze
Makes a scant 1/2 cup

1/4 cup orange marmalade
2 Tbsp. molasses
1 tsp. smoked paprika
1 Tbsp. cider vinegar

Stir ingredients together in a small bowl until well combined. Store refrigerated for up to 2 weeks.

Brown Sugar Peanut Glaze
Makes about 3/4 cup

2 Tbsp. hot water
1/4 cup packed brown sugar
2 Tbsp. soy sauce
2 tsp. finely minced fresh ginger
6 Tbsp. smooth peanut butter

In a small bowl stir together the hot water, brown sugar and soy sauce. Then stir in the ginger and peanut butter until smooth. Store refrigerated for up to 2 weeks.

Chipotle Honey Glaze
Makes a generous 1/2 cup

1/2 cup local honey
3 Tbsp. puréed chipotle peppers in adobo sauce*

Stir together in a small bowl until well combined. Store refrigerated for up to 2 weeks.

*To make chipotle purée: Purée a can of chipotle peppers in adobo sauce with a hand blender, blender or food processor until smooth. Freeze any remaining purée for another use.

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

Posted by Kathy on August 2nd, 2018  |  Comments Off on Salmon Day |  Posted in Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recipes, salmon, seafood, seafood
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