Recipes

Chill Out With Summer Cold Soups

Gazpacho is traditionally known as a cold-style soup. Originating in the southern regions of Spain and Portugal, this fresh tomato-based soup is a summer staple and a refreshing to get your vegetables!

I like to add lots of veggies into my gazpacho like cucumbers and bell peppers, then top it with some Alaska King Crab for a real splurge like my recipe I did with Sunset Tomatoes. Just think you won’t even have to turn on the stove for an elegant meal – that is definitely a plus on a hot summer’s night!

Gazpacho
Photo by Kathy Casey Food Studios®.

Tomatoes aren’t the only celebrities when it comes to “cold” soups …… there are lots of chilled summer fruit soup recipes too!

Juicy, ripe melons are the star in my Thai Chilled Melon Soup with Shrimp and Fragrant Herbs.

Creamy coconut milk, bold Thai red curry paste, and zesty ginger and lemongrass come together to make this soup d’lish. Top it off with a pouf of sweet bay shrimp and crunchy water chestnuts. Then season it up with a hit lime juice, basil and mint – it’s the meal to cool off with! Yum!

Chilled Bing Cherry Soup is a summertime classic in Scandinavia and Eastern Europe; mostly served as an opener. I’ve dug out the old recipe I used to make every summer at Fullers. Lush ruby cherries are cooked with spices and white wine then chilled, pureed and topped with a swirl of crème fraiche or sour cream. Savory, sweet and lush –mmmmm!

So beat the heat and cool off with a chilled summer soup! –Kathy

Thai Chilled Melon Soup with Shrimp and Fragrant Herbs
Makes about 4 cups (6 starter servings)

Soup
3 cups chopped ripe cantaloupe
1 tablespoon sugar
2 teaspoons minced fresh ginger
1 tablespoon minced fresh lemongrass
1 teaspoon Thai red curry paste (we used Mae Ploy)
1 can (13 – 14 ounces) coconut milk
1/2 teaspoon salt
2 tablespoons fresh lime juice

Topping
1/4 pound bay shrimp or chopped cooked shrimp (about 3/4 cup)
1/4 cup tiny-diced water chestnuts (Fresh ones are great if you can find them!)
1 tablespoon finely chopped fresh mint
2 tablespoons finely chopped fresh cilantro
1 tablespoon fresh lime juice

Garnish: fresh cilantro sprigs and lime wedges

In a food processor or blender, process the cantaloupe, sugar, ginger, lemon grass and curry paste until evenly pureed. Mix in the coconut milk, salt and lime juice.

In a small bowl, mix the topping ingredients together.

Ladle soup into small bowls and spoon a pouf of topping into each serving. Garnish with cilantro sprigs. Pass lime wedges on the side.

Recipe by Kathy Casey Food Studios®.

Chilled Bing Cherry Soup
I also like this soup topped with a few coarse chopped toasted hazelnuts for a touch of crunch.

Makes 6 – 8 servings as a starter

2 cups crisp white wine, such as Fume Blanc
2 cups water
3/4 cup sugar
1 teaspoon minced lemon zest
1/2 cinnamon stick
1 cardamom pod, crushed
4 black peppercorns, crushed
1/2 teaspoon salt
6 cups pitted Bing cherries (about 3 pounds)
1 cup crème fraîche, or substitute sour cream

Garnishes:
thinned crème fraîche or sour cream for swirling on top of soup
unsprayed, edible flowers, such as violas, pansies, rose petals or nasturtiums

In a medium saucepan, combine the wine, water, sugar lemon zest, spices, peppercorns, and salt. Bring to a boil over medium-high heat. Add 5 cups of the cherries (reserve remainder) and bring back to a boil. Reduce heat to a simmer, and cook for 5 minutes. Remove from the heat and let stand till mixture reaches room temperature.

When cooked cherry mixture is cool, remove and discard cardamom pod and cinnamon stick. Place cherry mixture in a food processor or blender, and process until smooth. Then add crème Fraiche, and process until smooth.

Chill soup till very cold, at least 4 hours or, preferably, overnight.

Serve well chilled in cold bowls. Garnish each serving with the reserved, pitted cherries divided evenly among servings. Swirl the top of soup with thinned crème fraîche or sour cream drizzled from a spoon or squirted from a squeeze bottle. Garnish with edible flowers if desired.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on July 7th, 2020  |  Comments Off on Chill Out With Summer Cold Soups |  Posted in Dishing with Kathy Casey Blog, Fruit, KOMO Radio, Recent Posts, Recipes, seafood, sides, soups

Quick Pickles

Who doesn’t love homemade pickles? I certainly do! But sometimes the idea of making them seems intimidating, but I’m here to set the record straight. Pickling your summer garden veggies is fast, easy, and so much fun.

Fresh pickles in the making in a vintage crockpot with fresh fennel seeds and garlic chive blossoms.

Photo Credit: Kathy Casey Food Studios®

All you need is my Refrigerated Quick Pickle recipe! First clean a quart-sized jar, then pack it full with a mixture of vegetables. Think baby cucumbers, carrots, peppers, and cauliflower – garlic, chili pods, and some fresh flowering dill too if you have it. The ideas are endless so have fun with it!

Next boil up a sweet and tart vinegar brine and quickly pour into the veggie-packed jar. Screw on the lid, and cool to room temperature for about an 45 minutes – 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.

All these tangy delights will keep for a month in the refrigerator, so get picking and start pickling! -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® – www.KathyCasey.com

Posted by Kathy on June 30th, 2020  |  Comments Off on Quick Pickles |  Posted in appetizers, Dishing with Kathy Casey Blog, Kathy Casey, seasonings, sides, Snacks, spices, vegetables

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 June 16th, 2020  |  Comments Off on Citrus Coolers |  Posted in citrus, Cocktails, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recent Posts, Recipes

D’lish Deviled Eggs

Deviled Eggs – they are everywhere these days! The long loved classic-style made with mustard, mayo and some pickle relish is a popular picnic and party favorite. But these days deviled eggs are getting all dressed up.

Steak and eggs? Yes, we have a deviled egg for that! Just mix up the yolks with a little A1 steak sauce and a touch of mayo – fill and top with a small slice of grilled steak.

For those that like it spicy, you’ll love my Wasabi Deviled Eggs. Wasabi paste, green onion, a touch of mayo and tiny diced cucumber get mixed with the yolk. I like to top this one with a spicy wasabi pea for a crunchy fun garnish!!


Who’s ready for a bite of Wasabi Deviled Eggs?
Photos from D’Lish Deviled Eggs.

Or how about getting your fiesta on with my Chipotle Deviled Eggs: add in some chipotle to deviled egg filling, then top with a little fresh salsa and pieces of crunchy corn chips.

deviled eggs
Chipotle Deviled Eggs—yum!
Photos from D’Lish Deviled Eggs.

Have trouble peeling your hard boiled eggs? Well here’s a tip: roll them on the counter (gently) then peel under running water so the shells slip off easily.

And for more deviled egg ideas, make sure to get a copy of D’Lish Deviled Eggs – with over 50 recipes, there’s a recipe for everyone! So get crackin’ and enjoy some d’lish deviled eggs! –Kathy


Available in book stores, at the Food Studios, and online!

Wasabi Deviled Eggs
Wasabi adds a creative kick of heat, and crisp, fresh cucumber adds textural crunch to these bold eggs. Top these little green devils with a wasabi pea for a fun finish.

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling
6 Tbsp. mayonnaise
1 Tbsp. purchased wasabi paste (or 1 tablespoon wasabi powder mixed with 1 tablespoon water)
2 Tbsp. thinly sliced green onion
2 Tbsp. finely minced English cucumber

Topping
24 wasabi peas

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 wasabi paste, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the green onion and cucumber.

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.

Top each egg half with a wasabi pea, whole or cracked.

Recipe from D’Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing

Chipotle Deviled Eggs
I’ve been making these for years and they have become a cocktail-party staple. The spicy tomato topping adds textural and visual pizzazz. Serve these with your favorite margarita for a perfect pairing.

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling,
3 Tbsp. mayonnaise
3 Tbsp. regular or low-fat sour cream
1/2 tsp. Dijon mustard
1 to 2 Tbsp. chipotle chile purée (see tip)
1 tsp minced fresh garlic
1/4 tsp salt
2 Tbsp. thinly sliced green onion

Topping
1/2 cup small-diced tomatoes
1 Tbsp minced white onion
2 Tbsps chopped fresh cilantro
1 to 2 tsps chipotle chile purée (see tip)
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, sour cream, mustard, chipotle purée, garlic, and salt, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the green onion.
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, mix together the tomatoes, onion, cilantro, and chipotle purée. Top each egg half with about 1 tsp of the topping.
Tip: To make chipotle chile purée, place canned chipotle peppers in adobo sauce, with the sauce, in a food processor or blender and purée until smooth. Freeze any extra purée for another use.

Recipe from D’Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing

Hard-Cooked Eggs
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 from D’Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing

Posted by Kathy on June 11th, 2020  |  Comments Off on D’lish Deviled Eggs |  Posted in appetizers, Books to Cook, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recent Posts, Recipes, Snacks

D’Lish Cookies

Why is it store-bought cookies just never taste as good as homemade? Could it be that, all that hands-on love adds a secret ingredient? I think so!

Now everyone has a favorite. For me, it’s hands down Chocolate Chip, but I like to switch it up a bit and add bits of salted pretzels or crushed potato chips. Yep, that’s right – the salty goodness adds a great layer of flavor and crunch!

Love cookies, but are short on time to whip up a batch? Try this baker’s trick. Make some of your favorite cookie doughs ahead of time, then roll them into logs. Wrap tightly in plastic wrap, label, and freeze – that’s it! Then whenever the cookie craving hits you, just pull out a roll, slice off a few cookies then bake – WHA LA! Instant cookies will be ready for that after school snack, or random cookie craving.

Need some new ideas – how about a sassy nutty twist – like adding spicy peanuts to your favorite peanut butter cookie recipe. Or try mixing in a touch of lavender and lemon zest to shortbread. Make your gingersnaps extra gingery with an addition of chopped candied ginger like in my Bittersnaps recipe!

So whip out that cookie jar, and get baking! –Kathy

Bittersnaps
Switch up your cookie repertoire with these Angostura Aromatic Bitters infused ginger snaps. Try using coarse sugar on top of the cookies for an extra sparkly effect!

Makes: about 36 cookies

1 cup sugar
3/4 cup vegetable shortening
1/4 cup molasses
3 Tbsp. ANGOSTURA® Aromatic Bitters
1 egg
2 1/4 cup flour
1 1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cloves
1 1/2 tsp. ground ginger
1/4 cup fine chopped candied ginger
Sugar for dipping

Preheat oven to 375°F. Line 3 sheet-pans with parchment paper.

In a mixer, whip the sugar, shortening, and molasses together on medium-high speed until creamy. Then add the Angostura Aromatic Bitters and egg and mix again until well combined.

Sift the flour, baking soda, salt and spices into a large bowl. Add the dry mixture into the mixer on low speed, mix until well combined. Stir in the candied ginger.

Using a tablespoon, scoop 36 balls. Roll and then dip the tops into the sugar. Place 12 cookies evenly spaced, sugar side up, on each sheet-pan. Bake for about 12 – 14 minutes, or until golden. Let cool. Store at room temperature in a cookie tin for up to 2 weeks.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy on May 28th, 2020  |  Comments Off on D’Lish Cookies |  Posted in dessert, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recent Posts, Recipes, Snacks

Maple Syrup

When I think of Maple Syrup, I can’t help but think of warm and fuzzy memories – especially about breakfast.

So where does this d’lish treat come from? The mighty sugar maple tree! Quebec is by far the largest producer of this sticky syrup – producing 70 percent of the world’s supply. Thanks Canada!

There are several grades of syrup – ranging from extra light to extra dark – each with their own flavor profile and characteristics.

But this sugary delight isn’t just for sweet breakfasts or desserts. That’s right – maple syrup is delicious in savory dishes too! Added to a pot of slow-roasting baked beans; in a salad vinaigrette; or even a pork marinade.

Or how about some maple roasted veggies, finished with sea salt and topped over a piping hot bowl of creamy polenta – yum!

So branch out – and discover all that maple syrup has to offer.
-Kathy

Maple Vinaigrette

Makes about 1 cup

6 tablespoons real maple syrup, preferably grade B
3 tablespoons cider vinegar
1 1/2 teaspoons Dijon mustard
1 tablespoon finely minced shallots
1/4 cup olive oil
1/4 cup vegetable oil
1/2 teaspoon salt
pinch of cayenne pepper

In a medium bowl, whisk together the maple syrup, vinegar, mustard and shallots. Combine the two oils and then, while whisking continuously, drizzle the oil into the syrup mixture. The dressing should be well mixed and emulsified. Whisk in the seasonings.

Store covered in the refrigerator for up to 3 weeks. Rewhisk before using.

*Chef Note: It’s also great to shake ingredients together in a jar.

Recipe by Kathy Casey Food Studios®

Posted by Kathy on May 14th, 2020  |  Comments Off on Maple Syrup |  Posted in appetizers, breakfast, dessert, Kathy Casey, KOMO Radio, salads, sides

Braising

Looking to make a meal to impress, but don’t want to break the bank? Braising can make even the toughest meats a melt-in-your-mouth experience. Braising is a loooooonnnng, slow cooking method that can be done on the stove top, in the oven, or in a crock pot!

What a great treatment for less tender, more flavorful cuts of meat, such as beef chuck, lamb shanks, chicken legs, or short ribs. Generally, these cuts are less expensive, but really taste like a million bucks if they’re cooked low and slow.

First, season up your meat then give it a good sear in a hot pan with a touch of oil. Then add tasty ingredients like wine, herbs and veggies. Cover tightly and pop the pan in a low oven (around 300 – 325 degrees) and forget about it for a few hours!

The hardest part: be patient! Don’t try to rush the process. This will take time and your patience (and taste buds) will be greatly rewarded.

And of course, don’t forget about all that juicy braising liquid. It’s perfect to use in a tasty sauce.

One of my favorite dishes to make is my Slow Cooked Roasted Beef with Half a Bottle of Wine and 20 Cloves of Garlic. Perfect for a lazy weekend comfort food dinner and polishing off the rest of that bottle of wine! – Kathy


Photo from Dishing with Kathy Casey.

Slow-Cooked Roast Beef with Half a Bottle of Wine and 20 Cloves of Garlic
If the sauce is not thick enough, make a cornstarch slurry using 1 tablespoon cornstarch mixed with 2 tablespoons water. Whisk the slurry into the simmering sauce, a little at a time, until the desired thickness is reached.

Makes 6 to 8 generous servings
1 (3- to 3 1/2-pound) beef chuck roast
2 Tbsp vegetable oil
1 Tbsp kosher salt
1/2 tsp black pepper
1 large onion, peeled and cut into 8 wedges
1 1/2 cups sliced mushrooms
1/2 bottle (about 1 1/2 cups) red wine
3 Tbsp flour
20 cloves garlic, peeled
5 sprigs fresh thyme
4 carrots, cut into 1 1/2-inch pieces
4 stalks celery, cut into 1 1/2-inch pieces
1 Tbsp chopped fresh basil, optional

Preheat an oven to 325°F.

With paper towels, pat the roast dry. Heat the oil in a large ovenproof Dutch oven over high heat until hot.

Rub the roast with salt and pepper. Place in the hot pan and sear on all sides until well browned. Remove the meat to a platter. Add the onion wedges and mushrooms to the pan and stir around for a few minutes, then tuck the roast back into the pan, pulling the onion and mushroom mixture up from under the roast.

Whisk together the wine and flour until smooth and add to the roasting pan, along with the garlic and thyme. Bring to a simmer, then cover and transfer the pan to the oven.

Roast for about 2 hours. Add the carrots and celery and continue to roast for 1/2 hour to 1 hour, or until meat is fork-tender.

Stir the basil into the sauce.

Cut roast into thick slices or large chunks, depending on your preference, and serve with the sauce drizzled over it.

Recipe from Dishing with Kathy Casey.

Posted by Kathy Casey on May 7th, 2020  |  Comments Off on Braising |  Posted in Dishing with Kathy Casey Blog, KOMO Radio, meats, Recent Posts, Recipes

Quick Chicken

These days it seems like life is extra hectic (especially with it being the holiday season!) and sometimes planning dinner can be last on your list.

Thankfully grocers like Metropolitan Market, Whole Foods, and even Costco have you covered with their pre-made meals and dishes like their rotisserie roasted chickens.

These chickens are great if you’re time starved. Of course they are d’lish just carved up and served as your main alongside tasty sides like roasted veggies, mashed potatoes, etc. But there is so much more you can do.

Add the meat to stir-fry, layer into quesadillas, build onto an open-faced sandwich, or make a Quick and Easy Chicken Mandarin Salad – the possibilities are endless.

Once you have that chicken picked clean, don’t throw those bones away. Because next up is Homemade Chicken Broth! Add some carrots, celery, onion and the chicken bones to a big pot. Cover with water – if you want it extra rich, add in a can OR carton of chicken broth too.

stock-photo
Homemade Chicken Broth – perfect for this chilly weather!

Let this simmer for at least an hour or two (or throw it in your crock pot on low while you’re at work!)
Then strain, and there you have it – delicious Homemade Chicken Broth. And your house will smell delicious! –Kathy

mandarin-chicken-salad-6
Photo by Kathy Casey Food Studios®

Quick and Easy Mandarin Chicken Salad
Makes 4 servings

1 tsp. curry powder
1 Sunkist® lemon
1/2 cup plain low-fat yogurt
1/2 cup low fat mayonnaise
3 cups chopped cooked store-bought rotisserie/roasted chicken
1 cup thinly shredded red cabbage
2 green onions, chopped
1/2 cup finely diced celery
1/2 cup roasted cashews or sliced almonds
3 peeled and sectioned Sunkist® Gold Nugget variety mandarins
Salt and black pepper
2 halved whole wheat pitas

Zest the lemon and set it aside, then juice the lemon.
In a large bowl, mix together lemon juice and zest, curry powder, yogurt and mayonnaise.
Mix in the chicken, cabbage, green onions, celery and nuts.
Add the mandarin sections and season to taste with salt and pepper.
Serve with pita’s or on your favorite mixed greens.

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

Posted by Kathy on April 30th, 2020  |  Comments Off on Quick Chicken |  Posted in Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, poultry, Recent Posts, Recipes, salads, soups
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