Recipes

Is Cauliflower the New Kale?

Cauliflower seems to be gaining momentum in the hip veggie arena these days, which is great. It’s so good for you.

High in Vitamin K, cauliflower provides us with one of the hallmark anti-inflammatory nutrients. It’s also an excellent source of Vitamin C and low in calories. Gotta love that!

It can be boiled, steamed, roasted, pickled, or eaten raw! Although so tasty topped with cheese sauce, there are lots of healthy and amazingly tasty ways to cook up a head of cauliflower.

Oven roasting gives it a nice sweetness and a little bit of a nutty flavor. But these days the Cauliflower Steak is all the rage! Cut thick slices from the middle of the head and grill until tender.

Cauliflower

Grilled Cauliflower Steaks with Red Curry Puree. Photo by Kathy Casey Food Studios®.

You can cut up the rest of the florets, cook in coconut milk with spices like red curry, ginger and garlic, then blend to make a d’lish puree to serve with your “cauliflower steaks!” Healthy and delicious!

And I know the cheddar and cauliflower combo is hard to beat so I whipped up a recipe for a Cauliflower Cheddar Custard! Serve this rich and delicious savory custard next to a tasty steak or a lovely crisp green salad.

Here’s to great health with cauliflower! -Kathy

 

Grilled Cauliflower Steaks with Red Curry Puree
Makes 3 entrée servings or 6 as a side dish

1 large head cauliflower
1 Tbsp. olive oil for grill
kosher salt and pepper to taste
——————————————

1/2 tsp olive oil
2 tsp minced fresh garlic
1 tsp minced fresh ginger
1/2 tsp Thai red curry paste
1 cup non-fat milk
1/2 tsp kosher salt
1 Tbsp fresh lime juice
kosher salt and pepper for cauliflower

Garnish: fresh chopped mint and cilantro, lime wedges and sliced cucumber if desired

Heat oven to 375 degrees.

Cut 3 large 1-inch steaks out of the center of the cauliflower. Cut each one in half. Set aside.

Cut remaining cauliflower into florets to produce about 3 cups.

In a medium saucepan, heat the 1/2 tsp olive oil over medium heat. Add the garlic and ginger and sauté until just tender but not browned. Stir in the curry paste and then add the milk, salt, lime juice, and the 3 cups of florets. Increase heat to medium high, cover tightly and simmer cauliflower until cooked tender – about 10–12 minutes.

Remove from heat and carefully transfer the cauliflower and liquid to a blender or food processor. Cover the lid with a towel and process until smooth. Taste for seasoning and keep warm.

Meanwhile heat a grill pan over medium-high heat. Brush cauliflower steaks lightly with olive oil.

Place cauliflower steaks in pre-heated pan, season with salt and pepper and cook on each side until nicely grill marked (about 5 min on each side) and then move pan to the oven and continue cooking steaks until just tender (about 7-10 minutes). Or you can cook the cauliflower on an outdoor grill all the way, with the lid down to assist with cooking.

To serve, spoon some of the cauliflower puree on plates. Top with grilled cauliflower, and garnish with chopped herbs, lime wedges for squeezing and cucumber if desired.

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

 

Cauliflower Cheddar Custard
This makes an excellent light supper served with a salad, or an accompaniment to a big juicy grilled steak.

Makes 4 servings

1 cup milk
1 1/2 cups finely chopped cauliflower
1 Tbsp. minced garlic
1 tsp salt
tiny pinch cayenne pepper
2 tsp cornstarch
1 Tbsp. sherry wine
4 eggs
1 cup (5 ounces) shredded cheddar cheese

In a small saucepan, combine the milk, cauliflower, garlic, salt and cayenne. Heat over medium heat until simmering, then cook for about 5 minutes or until cauliflower is very tender. (Do not let it boil.)

In a small cup or bowl, mix the cornstarch and sherry until smooth. Whisk this slurry into the hot mixture and let cook for about 1 minute or until thickened. Remove from heat.

In a large bowl, whisk together the eggs until well combined, and then stir in 1/3 of the hot cauliflower mixture. Then add the remaining hot cauliflower mixture and stir well to combine. Fold in the cheese.

Meanwhile, preheat oven to 350 degrees F.

Divide mixture between 4 well-buttered 6-ounce custard cups. (Use a ladle to do this and be sure to stir up mixture well when portioning.) Set custard cups on a rimmed baking pan and bake for about 20 minutes or until the tops are golden and a wooden toothpick inserted in the centers comes out just barely clean. The centers should still be just slightly wiggly as the custards will continue cooking for a bit after they come out of the oven.

Serve in the baking cups, or let cool for a couple of minutes, then run a knife around the edges and turn out into plates to serve.

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

 

 

Posted by Kathy on March 3rd, 2016  |  Add Comment |  Posted in KOMO Radio, other, Recent Posts, Recipes

Money Saving Braising

Looking to make a meal to impress, but don’t want to break the bank? Braising can make even the toughest cuts of meat, an inexpensive, melt-in-your-mouth experience.

Braising is a loooooong, 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. Think beef chuck, lamb shanks, chicken legs, or short ribs. These tough cuts are less expensive, but really taste like a million bucks if they’re cooked low and slow. Perfect for a lazy Sunday supper.

First, season up your meat, then give it a good sear in a hot pan with a little oil. Add in tasty ingredients like wine, herbs, and veggies. Cover tightly and pop the pan in an oven on LOW HEAT (around 300 – 325 degrees) and forget about it for a few hours! Now the hard part: be patient. Don’t try to rush the process; this takes time.

Once it’s finished, don’t forget about all that juicy braising liquid. It’s perfect to make a tasty sauce with!

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 comfort food Sunday night snuggled up with some fluffy mashed potatoes – yum!

Here’s to slow cooking! –Kathy

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 Tbsp cornstarch mixed with 2 Tbsp 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 on February 18th, 2016  |  Add Comment |  Posted in Amazon, Books to Cook, KOMO Radio, meats, Recent Posts, Recipes

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!

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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

Mustard is a Must!

I love mustard—zesty Dijon, zingy classic yellow, bitey coarse country-style. It is a universal condiment. From the seeds cooked in Indian fruit chutneys, to the sinus-clearing fiery paste served with Chinese barbecued pork.

Take Dijon for example. It’s a staple in the American kitchen and a must ingredient in many of my recipes from classic vinaigrettes to deviled eggs. I often use it to build an extra “layer” of flavor like in my Whipped Cauliflower with Dijon Mustard. It really rounds out the flavors in the dish.

Rub whole-grain mustard on steaks and roasts or stir it into a garlic alfredo pasta sauce. It’s good on or in just about anything! I like to roast shallots and then blend with whole- grain mustard for a d’lish accompaniment to charcuterie.

And last but not least, we can’t forget the American yellow mustard… Shh! It really is my fave! Zig-zagged across a hot dog of course and the classic ingredient in a home-style eggy potato salad! If you’ve never tried a Southern-style, yellow barbecue sauce (alias “Mop”), you should!

If you’re ever interested in making your own mustard, it’s pretty easy. My No. 1 tip would be to remember that the longer your fresh mustard sits, the mellower it gets. It can be pretty spicy when first made!

Yellow Mustard
Yellow Mustard Flower
Photo from Saskatchewan Mustard Development Commission

And if you want to learn more about mustard check out the Saskatchewan Mustard Development Commission’s site – this is a cool commission that represents mustard growers and helps raise awareness about all things mustard! How cool is that! –Kathy

Whipped Cauliflower with Dijon Mustard
Makes 6 to 8 servings

1 large head cauliflower, about 6 cups florets
1/3 cup heavy cream
1/4 cup sour cream
3 Tbsp. butter
1 Tbsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. white pepper
3/4 cup grated gruyere cheese
2 Tbsp. thinly sliced fresh chives

Preheat oven to 350°F. Lightly spray a 1 1/2-quart gratin baking dish with cooking spray, and reserve.

Break cauliflower into florets, and boil until totally tender, about 5 minutes. Florets should be “mashable” but not mushy. Drain well, transfer to a food processor with the cream, sour cream, butter, Dijon, salt and pepper.

Process until mixture is a smooth, thick puree. Pulse in 1/2 cup of the grated gruyere.

Transfer mixture into gratin baking dish, and sprinkle with remaining cheese. Bake in preheated oven for about 30 – 35 minutes, or until heated through, and the cheese is melted and slightly browned.

Sprinkle with chives to garnish.

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

Posted by Kathy on January 14th, 2016  |  Add Comment |  Posted in Foodie News, KOMO Radio, Recent Posts, Recipes, sides

Good for You Green Smoothies

Eating a healthy breakfast is the key to maintaining a healthy lifestyle and gets your metabolism jump started for the day. But many of us just don’t have time to get it together in the mornings. This is where quick smoothies come in!

Now you have probably seen a lot of people drinking green things these days, such as juice, smoothies and kale is the star of the green! It’s reportedly among the most nutrient dense foods on the planet and very high in fiber – so perfect in helping you feel full.

But sometimes purchased juices and smoothies can be really high in calories and sugar. With all that sugar, that kind of defeats the purpose.

Here is my favorite go to Green Smoothie:

    •1 – 2 leaves of Kale torn up
    •1/2 a ripe banana
    •Tiny touch of honey or maple syrup (not too much now or leave it our entirely)
    •1/2 cup fat free plain Greek yogurt (or fat free coconut milk for a dairy-free option – this is the fresh refrigerated coconut milk)
    •3/4 – 1 cup of ice

Green Smoothies

Tear the kale leaves up and drop into a blender cup. Add in the rest of the ingredients. Blend it up until totally smooth and brilliant green – I have a Vitamix blender and LOVE it!

You can add other healthful additions right before blending, too. Think matcha powder, flax seeds, goji berries, and even almond butter or organic coconut oil. These all are great smoothie boosters and great for you.

So go Green and Jump start your day with a homemade smoothie! –Kathy

Posted by Kathy on January 7th, 2016  |  Add Comment |  Posted in Foodie News, Fruit, Lifestyle, Recipes
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