Recipes

Picture Perfect Pies

My oh my, I LOVE pie! Whether you’re celebrating a holiday, enjoying a summer time BBQ, or having a casual family dinner- pie can be the perfect dessert for any occasion. Strawberry lavender rhubarb, meyer lemon meringue, salted caramel pecan…the flavor combinations are endless!

I love a fresh berry pie with grated lemon zest added to the filling. Warm from the oven and topped with a big scoop of classic vanilla ice cream- yum!

It’s no secret that apple is crowd favorite flavor too. Choose a new variety of apples from the farmers market to switch things up, and then try adding dried cranberries or currants to the mix. If you’re really in the mood to try something different, add Tillamook cheddar to the crust- one of my personal favorites.

And you don’t have to stop there! Get creative with your crust. I like to add goodies such as sliced almonds, fine chopped walnuts, or poppy seeds. The crunchy texture pairs perfectly with a flaky, buttery pie dough.

Celebrate summer with your next pie! Picking fresh fruit at a local you-pick-farm is such fun and a great way to get the whole family involved. And once the hard work is done, treat yourself by making my Free-Form Stone Fruit Hand Pies. Happy baking!
-Kathy

Free-Form Stone Fruit Hand Pies
Makes 8 pies

Almond Crust
3 cups flour
1/2 cup sliced almonds, finely chopped
2 teaspoons sugar
1 teaspoon salt
8 tablespoons (1 stick) butter, cold, cut into small chunks
1/2 cup shortening, cold
1 large egg, beaten
4 teaspoons cider vinegar
6 tablespoons ice water

Stone Fruit Filling
2 1/2 pounds assorted stone fruit such as: sliced fresh peaches, (peeled) nectarines, apricots, plums, or pitted cherries (about 7 1/2 – 8 cups)
3/4 cup sugar
1 1/2 tablespoons flour
1/2 teaspoon ground cinnamon

1/4 cup (4 ounces) marzipan or almond paste, optional
Sugar for sprinkling on top, optional

To make the Almond Crust: Mix the flour, almonds, sugar, and salt together in a large bowl. Add the butter and shortening and, with a pastry blender or clean hands, combine until mixture forms pea-sized particles.

In a small, separate bowl, mix together 2 TABLESPOONS of the beaten egg, the vinegar, and the ice water. (Reserve the remaining beaten egg for egg wash.) Stir this mixture into the dry mixture and mix until the liquid is just incorporated. (This dough should be fairly moist and pliable, not crumbly. If the dough is too dry, add more ice water, 1 to 2 teaspoons at a time.)

Form the dough into a log and wrap in plastic wrap. Chill in refrigerator for 1 hour before rolling out.

To make the Stone Fruit Filling: Place the fruit in a large bowl. In a separate bowl, mix the sugar, flour, and cinnamon together and reserve.

Preheat an oven to 400°F. Lightly spray 2 or 3 large baking sheets with nonstick vegetable spray and set aside.

After the dough has chilled, cut it into 8 equal portions. On a lightly floured surface, roll out 1 piece of dough into a 1/8-inch-thick circle. Keep the other pieces covered with waxed paper or plastic wrap while you work. Repeat with the remaining pieces of dough, keeping the rolled-out circles separate and covered.

Sprinkle the fruit with the reserved sugar mixture and toss very gently. Coat the fruit thoroughly; no dry mixture should be left in the bowl.

If using the marzipan or almond paste, divide it into 1/2-tablespoon pieces. Flatten out each piece and tear it into several pieces. Place pieces on tart shells.

Divide the Fruit Filling among the tart shells, placing about 3/4 heaping cup in the center of each. Gather up the crust edges around the filling, bringing about 1 1/2 inches of pastry all around over the fruit to make an open-faced, rustic-looking tart or hand pie.

With a spatula, carefully transfer each tart to a baking sheet. (You will be able to fit about 3 to 4 tarts on each sheet.)

Whisk 1 teaspoon of water into the reserved beaten egg and lightly brush the exposed dough with the egg wash. Sprinkle the tarts lightly with sugar, if desired.

Bake for 30 to 32 minutes, or until the crust is cooked through and golden brown and the filling is bubbling.

Chef’s Tips:
It is very important to allow 1 hour for the Almond Crust to chill before rolling out.

The fruit and dry ingredients are mixed at the last minute to avoid drawing too much liquid from the pears, which could make the crust soggy.

Recipe © 2017 Kathy Casey Food Studios®

Posted by Kathy on June 22nd, 2017  |  Add Comment |  Posted in Fruit, Kathy Casey, citrus, dessert

Burgers

When summer time finally hits the Pacific Northwest, burgers are the first thing on my mind. To me, the smell of a burger sizzling on an outdoor grill is simply intoxicating.

I’ll always love a classic beef patty piled high with condiments and spreads, but sometimes it’s fun to switch it up. Burgers are a blank canvas to get creative and try new combinations. Your local farmers market is a great place to find inspiration.


Photo from Clean Eating

Outdoor BBQ in your weekend plans? Create a burger bar and make it interactive with a DIY set-up! Simply pre-heat your grill and have it hot and ready. Pick up some artisan buns and set out a variety of cheeses and spreadables like spicy sriracha mayo, fun mustards, local pickles, and grilled sweet onions. Offer unique patty options to please the whole crowd- like local grass fed beef, veggie black bean burgers, or seasoned turkey patties.

Or why not try my Barbequed Salmon Burgers on Lemon Dill Buns! The smoky grilled salmon patty paired with fresh condiments like lettuce, cucumbers, or a tangy vegetable slaw is knock-your-socks-off delicious. If baking your own buns seems daunting, not to worry! Just pick up your favorite from a local bakery and get to grillin’.

Make sure to have your guests bring some tasty sides, ice cold brews, and wine. And while the grill is still hot – throw on a few bananas for making up some grilled banana splits for a sweet ending – yum!
-Kathy

Barbequed Salmon Burgers
Makes 4 servings

1 ½ lbs boneless, skinless salmon fillet, pin bones removed (ask your fishmonger to do this)
½ tsp black pepper
1 Tbs Dijon mustard
2 Tbs minced onion
1 Tbs fresh dill
1 tsp minced fresh garlic
1 TBS fresh lemon juice
2 TBS dried bread crumbs
¾ tsp kosher salt

Lemon Dill Buns, or local bakery bun
Mayonnaise or Tartar Sauce
Any combination of burger goodies you like, such as tomato, lettuce, onion, cucumbers, vegetable slaw, etc.

To make the burgers, chop the salmon well. Mix it thoroughly with the remaining burger ingredients in a medium bowl. Divide the mixture into 4 portions and shape into 4 ½-5 in diameter well-compacted round patties. Refrigerate the patties, tented, for at least 30 minutes or up to overnight to firm.

Pre-heat a grill to high and oil. Carefully place patties on grill and cook for about 2 minutes per side.

Split buns in half and toast lightly. Spread mayonnaise or tartar sauce onto buns, add the cooked patties, and pile high with garnishes of your choice.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books.

Posted by Kathy on June 16th, 2017  |  Add Comment |  Posted in Foodie News, Lifestyle, Recent Posts, Recipes, Kathy Casey, salmon

Walla Walla Onions

Fresh Walla Walla Onions are hitting the market soon and I can’t wait! Sweeter than a regular yellow onion, it has been said that biting into a fresh Walla Walla and biting into an apple are just about the same. I’ve never tried but I will if you do!

I DO know that they are mild and sweet enough to serve thick raw slices cozied up with garden fresh tomatoes, some fresh mozzarella, and a sprinkling of fresh basil. Drizzle balsamic vinegar and EVOO, then finish it with coarse salt and a fresh grind of pepper. Simplicity at its best.

I also love them in a quick pickle preparation. Put equal parts vinegar, sugar and water in a zip lock bag. Add in a pinch of salt then toss in some slices of Walla Walla onions. Shake that around until the sugar is dissolved then refrigerate for a few hours, or overnight. D’lish on grilled salmon, tossed with some fresh herbs like tarragon, chives, dill and Italian parsley.

If you’ve got the grill fired up then toss on some slices. Get some nice charred marks, then chop and add to your favorite guacamole or fresh salsa recipe for some SWEET summer dipping– Yum!

P.S.: If you’re an onion crier like me be sure to refrigerate your onions before slicing OR have a pair of onion goggles ready– it helps! –Kathy

 


Photo from Kathy Casey’s Northwest Table

Herb Marinated Walla Walla Sweet Onions
For a summer buffet table, grill a whole side of salmon and serve it on a large platter, festooned with the herbed onions and fresh herb sprigs. This is also great served with steak.

Makes 4 servings – and enough to top 4 salads, pieces of fish or grilled meats.

1 large Walla Walla Sweet onion, cut into 1/2-inch-thick rings
1/4 cup white wine vinegar
3 Tbsp. sugar
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
2 Tbsp. olive oil
2 Tbsp. coarsely chopped fresh basil or cilantro
1 Tbsp. coarsely chopped fresh tarragon
1 Tbsp. 1/2-inch-long pieces fresh chives
2 Tbsp. coarsely chopped fresh flat-leaf parsley

To make the onions, carefully separate the rings and place in a resealable plastic bag. In a small bowl, whisk the vinegar, sugar, salt, pepper flakes, and oil. Pour the marinade over the onions and close the bag, expelling excess air. Turn the bag to coat the onion evenly, then refrigerate for at least 30 minutes, or up to 4 hours, turning the bag occasionally. Just serving, gently toss the onions and marinade in a large bowl with the chopped herbs.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books.

Posted by Kathy on June 8th, 2017  |  Add Comment |  Posted in Books to Cook, Recent Posts, Recipes, KOMO Radio, Kathy Casey, other, sides

Coleslaw with Everything!

The sun is shining and the weather is getting warmer, which means picnic-season is soon upon us. And no patio picnic is complete without coleslaw!

There are a lot of different varieties of slaw and you can certainly switch up the cabbages: green, red, and nappa. Shredded broccoli stems are every popular these days too.

But it’s the dressing that’s the real star of any slaw and really gives it that tasty, zippy zing. There are vinaigrette types, which range from tart and tangy to creamy or spicy styles – which are my fave.

But I love a cooked thickened dressing. Why? Well you know sometimes when you dress your slaw it gets kind of weepy and then bland. Well a cooked and thickened dressing takes care of that as it stays coated to the cabbage. Just thicken a simmering vinegar and sugar mixture with a little cornstarch, cool, and then add into mayo with your seasonings.

Check out my recipe for Poppy Seed Pineapple Slaw – it has a d’lish cooked dressing and is perfect to serve with barbecue-slathered ribs and fresh grilled corn! YUM! –Kathy

Poppy Seed & Pineapple Coleslaw
Makes 6 cups

1 (8 oz.) can crushed pineapple with juice
1/2 tsp. salt
tiny pinch red pepper flakes
1 tsp. finely minced fresh ginger (optional)
1/3 cup cider vinegar
3 Tbsp. sugar
1 Tbsp. cornstarch
1 (1 lb. ) bag coleslaw greens or 8 cups of mixed shredded green and red cabbage
4 green onions, thinly sliced
1 large carrot, grated
1 1/2 tsp. poppy seeds
1/4 cup light or regular mayonnaise

In a small saucepan combine the crushed pineapple with juice, salt, red pepper flakes, ginger, vinegar, sugar and cornstarch. Whisk together well until the cornstarch is dissolved. Place over medium-high heat and bring to a boil while constantly stirring; cook until dressing is thickened. Remove from heat and let cool to room temperature.

Place coleslaw greens, green onion, carrot and poppy seeds in a large bowl. Stir mayonnaise into cooled pineapple mixture, then mix into coleslaw, coating salad well.

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

Posted by Kathy on June 1st, 2017  |  Add Comment |  Posted in Recipes, KOMO Radio, Kathy Casey, sides

Brunch for Mom

It’s Mother’s Day weekend! And what better way to treat Mom than with a delicious brunch, complete with a bubbly cocktail.

Start the night before and whip up my Spring Wild Mushroom, Asparagus ‘n’ Sausage Strata – rustic bread, seasoned egg mixture, sautéed asparagus and mushrooms. Add in some turkey sausage or bacon, and grated cheese. Refrigerate overnight then pop in the oven first thing in the morning. Perfect served with some fresh fruit or a few tossed greens.

Mimosas are a spirited way to start the day especially while the strata bakes. Make it with fresh squeezed orange juice, or get creative and try adding a little fresh raspberry or mango puree.

And for “extra mom points” listen closely to this fun idea: freeze edible flowers in ice cubes. Place a couple flower cubes in a large wine glass, add in a jigger of vodka, with a splash of Grand Marnier or Chambord, pour over the ice and top with a big splash of sparkling pink champagne bubbles. Fun & fabulous!


“Flower Cubes”

Cheers to all the wonderful Moms out there! – Kathy

Spring Wild Mushroom, Asparagus ‘n’ Sausage Strata
Good bread is the foundation ingredient for any strata. With so many great breads available today, it isn’t a chore to find one to add to these breakfast bakes. The challenge now is in deciding which one to use — be it Como bread from Grand Central, a delicious La Brea Bakery loaf or any other sturdy, handcrafted bread.

And if the bread is just a little bit stale, that’s okay. In fact, breakfast bakes are a great way to use up day-old artisan breads. Fold in a cup of fresh baby spinach for added greenery.

Makes 6-8 servings

1/2 lb. bulk Italian sausage or turkey sausage
1/2 cup diced onion
2 cups sliced wild or domestic mushrooms (morels, hedgehogs, cremini, portobello, button mushrooms, shiitake, chanterelles, reconstituted dried porcini, etc.)
2 cups 1/2 inch bias cut-sliced, fat, fresh asparagus pieces
1 Tbsp minced fresh garlic
8 eggs
3 cups half & half
1 tsp salt
1/4 tsp black pepper
8 cups 1-inch-diced hearty bread, such as a rustic sourdough
2 cups (8 ounces) coarsely grated Fontina cheese
1/2 cup grated Parmesan cheese

In a large sauté pan heated over medium-high heat, cook the sausage until halfway cooked, about 3 minutes. Then add the onion and mushrooms and sauté for another 2 minutes. When veggies are tender, add asparagus and garlic and cook for 1 minute. Remove from heat and set aside.

In a large bowl whisk together the eggs, half-and-half, salt and pepper until well combined. Add the bread, Fontina cheese, half the Parmesan cheese and the cooked sausage mixture.

Place in an 11 x 13-inch baking pan. Sprinkle the remaining Parmesan cheese over the top and let sit, refrigerated, at least 1 hour or preferably overnight, so that bread soaks up egg mixture.

When ready to serve, bake in a preheated 350-degree oven for approximately 45 – 50 minutes or until puffy and golden and a knife inserted in the center comes out clean.

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

Posted by Kathy on May 11th, 2017  |  Add Comment |  Posted in Foodie News, Lifestyle, Recipes, KOMO Radio, Kathy Casey, breakfast

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 of mint can just brighten your day!

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

There are sooooo many varieties to choose! From peppermint, chocolate mint, pineapple mint, lemon mint, orange mint and even lime mint – which is super amazing muddled into mojitos!

Speaking of cocktails – mint is of course the star in the classic mint julep.

If you’ve got a lot of mint in the yard, here’s a quick recipe for Fresh Mint Syrup:
-Combine a big bunch of fresh mint (about 1 – 1 1/2 cups) – stems and all
-2 cups of water
-2 cups of sugar

-Bring to a quick simmer then let steep for 1 hour. Strain and refrigerate.

Great for cocktails or add in lemon or lime and sparkling water for a tasty refreshing beverage.

And speaking of Juleps: with the Kentucky Derby this weekend you’ll want to have plenty of mint on hand – two of my favorite recipes follow.

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

Classic Mint Julep
Makes 1 cocktail

2 mint sprigs
2 oz Woodford Reserve Bourbon
1/4 oz simple syrup or Fresh Mint Syrup

For garnishing: mint sprig

Add mint sprigs into a julep cup. Lightly muddle to release flavor.

Measure in spirit and simple syrup. Fill 1/2 way with crushed ice. Stir swiftly for 20 seconds. Top with more crushed ice. Garnish.

Recipe and Photo by Kathy Casey Liquid Kitchen® for Brown-Forman

Georgia Julep
Makes 1 cocktail

2 mint sprigs
2 oz Woodford Reserve Bourbon
1/2 oz peach puree
1/2 oz simple syrup
2 dashes peach bitters

For garnishing: mint sprig and peach/nectarine wedge if in season

Add mint sprigs into a julep cup or mixing glass. Lightly muddle to release flavor.

Measure in spirit, puree, simple syrup, and bitters. Fill 1/2 way with crushed ice. Stir swiftly for 20 seconds. Top with more crushed ice if needed . Garnish.

Recipe and Photo by Kathy Casey Liquid Kitchen® for Brown-Forman

Posted by Kathy on May 4th, 2017  |  Add Comment |  Posted in Cocktails, Recent Posts, Recipes, KOMO Radio, Kathy Casey

Asparagus – The Sure Sign of Spring!

Asparagus –the veggie, springtime superstar is so versatile. We love it steamed, grilled, roasted or sautéed; in soups, salads, or as a delicious side.

Although a lot of people have the perception that skinny asparagus is preferable, I don’t agree! The thicker stemmed fat ones are much better in flavor.

Just give it a rinse, and then snap off the fibrous ends at the “natural break.” You can save these for veggie stock or add to your compost bin.


Photo from Simply Recipes.

For sunny northwest days I like to coat my asparagus with a little olive oil and seasoning. Then toss it on a hot grill till just tender. Serve with a quick squeeze of lemon and a grating of fresh parmesan – yum!

Or how about the beloved combo of steamed asparagus with a rich and decadent hollandaise? Well I’ve got a Quick and Easy Blender Sauce recipe that will have you serving up this classic combo in no time.

So pick up some asparagus while the season is prime! –Kathy

Quick and Easy Blender Hollandaise
The entire amount of hot butter is key to this recipe, so be sure to make a full recipe. Serve over freshly steamed broccoli or asparagus, with fish or seafood or on steaks … and of course Eggs Benedict!

Makes 1 cup

1/2 cup (1 stick) butter
1 tablespoon cream cheese
3 egg yolks or 1/4 cup pasteurized egg yolks
2 tablespoons freshly squeezed Sunkist® Lemon juice
1/4 teaspoon salt
Dash of hot sauce

In a small saucepan, heat butter over medium heat until bubbling and hot (but not brown). Or heat to bubbling in microwave.

While butter is heating, combine cream cheese, egg yolks, lemon juice, salt and hot sauce in a blender. Process for a few seconds to combine ingredients.

When butter is hot, with blender motor running, remove lid and add butter in a slow, thin stream; go slowly so it incorporates nicely.

Serve immediately or keep warm for up to 30 minutes by placing sauce in a plastic container with a tight-fitting lid or mason jar with lid, set in a small bowl of hot water.
Sunkist Tips:
-Add in some lemon zest at the end for extra lemony flavor!
-Add 2 to 3 teaspoons of minced fresh tarragon or chives.

Recipe by Kathy Casey Food Studios® for Sunkist®.

Posted by Kathy on April 27th, 2017  |  Add Comment |  Posted in Recent Posts, Recipes, KOMO Radio, Kathy Casey, sides, vegetables

Dip In!

From party staples like gooey, cheese fondue to classic French onion or 7-layer fiesta dip, we all have our favorites.

These days dips are getting lighter and healthier. We’re whipping up our favorites not with full fat sour cream and mayo but with Greek yogurt as well as lite sour creams and mayos. Even this party staple can’t escape the better-for-you revolution!

Hummus is all the rage lately – made with protein-rich garbanzo beans. It’s quick-and-easy to make from scratch, but also available in a wide variety of flavors like roasted pepper and sun-dried tomatoes. Cruise the hummus isle these days and you’ll find brilliant beet hummus and emerald green edamame varieties!


D’lish hummus!
(Photo from Epicurious)

Creamy white bean dips are also popular and fall into the better-for-you category, too. It’s tasty paired with bold flavors like in my Tuscan White Bean Dip Layered with Green Olive and Lemon Tapenade.

Now, we all love our dips with potato and tortilla chips but you can also lighten up your dippables. Try something new, like pita chips and rice crackers, OR go the veggie route with endive leaves, slices of crunchy fennel, or colorful bell pepper.

So whatever the occasion, get out of your DIP RUT, lighten up –and try something new! –Kathy

Tuscan 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. If you want to take some extra time and pit them rather than buying pitted jarred olives, it is worth it! I like to serve this dip with pita chips or rustic crackers.

Makes 3 cups, or about 8 to 10 servings

Dip
1 (15-ounce) cans white beans, drained well
2 Tbsp. grated Parmesan cheese (optional)
3 cloves fresh garlic, peeled
pinch of red pepper flakes
1 Tbsp. fresh lemon juice
1 tsp. very finely minced lemon zest
1 tsp. very finely minced fresh rosemary
1/2 tsp. kosher salt
1/4 cup extra-virgin olive oil

Tapenade
1 1/2 cups pitted manzanilla or other green olives, drained
1 Tbsp. minced fresh garlic
1 Tbsp. lemon juice
1 Tbsp. very finely minced lemon zest
2 Tbsp. 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® – www.KathyCasey.com

Posted by Kathy on April 20th, 2017  |  Add Comment |  Posted in Lifestyle, Recent Posts, Recipes, KOMO Radio, Kathy Casey
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