appetizers

Celebrating Summer Strawberries!

One of the surefire signs of summer is sweet, juicy strawberries appearing at the market! They’re the perfect sweet treats whether eaten out of hand or piled high on shortcake topped with whipped cream or dipped in warm chocolate. Yum! How about getting a little savory with your strawberries this year?

Local berries drizzled with balsamic glaze and a few twists of fresh-cracked black pepper make for a perfect balance of sweet and savory. Ever tried that combo as an ice cream? Check out Molly Moon’s Homemade Ice Cream shop for their inspired balsamic strawberry ice cream!

They’re also perfect in salads – my Strawberry & Spinach Salad with sweet Walla Walla onions, goat cheese and my Poppyseed–Ginger Vinaigrette is one of my favorite summer recipes.

And don’t forget to muddle some in a summer- sipper like in my d’lish Strawberry Shag. It teams lightly-sugared strawberries with fresh basil! Shaken with vodka and lemon juice, this refreshing cooler is perfect to start any patio party!

Get creative and enjoy some “first of summer” strawberries! -Kathy

Spinach & Strawberry Salad with Glazed Almonds & Lowfat PoppyseedGinger Vinaigrette
Makes about 6 servings

Vinaigrette:
1/4 cup white wine vinegar
1/2 cup sliced strawberries
1 teaspoon finely minced fresh ginger
2 tablespoons Dijon mustard
3 tablespoons honey
1 tablespoon salad oil
1 tablespoon poppy seeds

Glazed Almonds:
1/2 cup sliced almonds
2 tablespoons sugar

Salad:
8 cups baby spinach
2 cups strawberries, stemmed and halved or quartered, depending upon size
1/2 cup thinly sliced sweet white onions, such as Walla Walla sweets, if in season

To make vinaigrette: In a blender combine the white wine vinegar, strawberries and ginger. Process until it is a smooth puree. Then add the remaining ingredients (except for poppyseed) and blend until smooth. Stir in poppy seeds. Refrigerate until needed.

To make the glazed almonds: Lightly pan spray a baking sheet and set aside.
Place almonds and sugar in a non-stick skillet on high heat. Start stirring with a wooden spoon. Sugar will start to dissolve and then caramelize. Stir continuously to lightly toast almonds and coat with the sugar. When almonds and sugar are the color of dark amber and golden brown, quickly remove from the pan onto sprayed baking sheet.

Spread out with spoon and let cool totally before using. Break up before serving. NOTE: Do not touch sugar or almonds with fingers when cooking or immediately after cooking. It is molten sugar and very hot!

To make and assemble the salad: Place the spinach leaves in a large salad/serving bowl. Toss with the strawberries, onions and about 1/2 cup of the vinaigrette. Sprinkle almonds on the top of salad. Reserve extra vinaigrette for another use or serve extra on the side for those that desire more.

Recipe by Kathy Casey Food Studios®

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

Strawberry Shag
Fresh basil lends a fun flavor note to the classic combination of strawberries and lemonade. Soda water introduces a lively sparkle.

Makes 1 drink

1 to 2 large sprigs fresh basil
1/4 cup Sugared Strawberries with juice (recipe follows)
1 1/2 ounces vodka
1 ounce fresh lemon juice
3 to 4 ounces chilled soda water

For garnishing: fresh strawberry, small basil leaf

In a cocktail shaker, press the basil and strawberries together with a muddler to release the basil’s flavor. Fill the shaker with ice. Measure in the vodka and lemon juice. Cap and shake vigorously. Pour into a large glass, top with soda water, and stir. Garnish with a strawberry and basil leaf.

Sugared Strawberries
Makes enough for about 6 drinks

1 pint fresh strawberries, stemmed and thinly sliced
1 1/2 cups powdered sugar

Mix the ingredients and let sit for 15 minutes before using.

Recipe from Kathy Casey’s Sips & Apps, Chronicle Books.

Posted by Kathy Casey on June 13th, 2013  |  Comments Off |  Posted in appetizers, Cocktails, Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes, salads

Training the Mini-Chefs aka Cooking with Kids!

Getting in the kitchen with kids is always fun; they make the best little sous chefs! I started cooking early with my mom and grandma – peeling fuzzy peaches and kneading breads (into fun shapes and characters). My all-time favorite task: adding lots of sprinkles on the cookies! Letting kids help prepare meals is also a great way to get around picky-eating habits, and get them interested in fun, healthy food too!

Are you throwing a kids’ party? A variety of interactive nibbles is terrific to serve. Try my Garden Ranch ‘n’ Veggie Deviled Eggs. These eggs are easy to whip up with ranch dressing. Kids will love to help peel and fill the eggs and sprinkle on the colorful, crunchy carrot and celery garnish.

Growing up, I always loved a classic Shirley Temple. My sweet twist on this recipe makes for a perfect treat or dessert! My Shirley Temple Cupcakes incorporates lemon-lime soda and maraschino cherries folded into no-fuss white cake! The kids will love to frost and garnish these deliciously adorable treats!

So put an apron on the kids and cook up some fun together! –Kathy

Garden Egg
D’lish!
Photo by Kathy Casey Food Studios®

Garden Ranch ’n’ Veggie Deviled Eggs
Whether its after-school snack time or a backyard birthday party, these tasty little eggs are easy to make with the kids. The veggie topping adds a fun crunch.

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling
1/2 cup pre-made ranch dressing
1 Tbsp chopped fresh parsley

Topping
1 Tbsp minced red bell pepper
2 Tbsp minced celery
2 Tbsp minced carrot
2 Tbsp pre-made ranch dressing

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 ranch dressing and parsley, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.)

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 the bell pepper, celery, and carrot together. Top each egg half with 1/4 teaspoon of the ranch dressing and a sprinkle of the veggie mixture.

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 Kathy Casey’s D’Lish Deviled Eggs, Andrews McMeel Publishing

Shirley Temple Cupcakes 2
Photo by Kathy Casey Food Studios®

Shirley Temple Cupcakes
Makes 24 cupcakes

1 box (18.25 oz) super-moist white cake mix
1 1/4 cups lemon-lime soda*
1/3 cup vegetable oil
3 egg whites
1/4 cup chopped maraschino cherries (about 12 cherries)
—————————————
1 container (12 oz) white frosting
Garnish: 36 maraschino cherries, halved

Heat oven to 350 degrees F. Line 24 cupcake cups with paper liners and set aside.

Place the cake mix, soda, oil and egg whites in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop and scrape the sides of the bowl and then mix on medium speed for 2 minutes. Fold in the chopped cherries.

Fill each lined cupcake cup 3/4 full with batter. Place pans in oven on a lower rack. Bake for about 15 – 20 minutes. Cool completely before frosting.

Frost each cupcake and decorate each cupcake with 3 cherry halves.

Cook’s Note: This recipe uses a 10–12 oz jar of maraschino cherries.
* Such as 7-UP, Sprite or Sierra Mist.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on June 6th, 2013  |  Comments Off |  Posted in appetizers, Books to Cook, dessert, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes

Dip In To Yum!

Everyone has their go-to dips! Gooey, cheese fondue to classic sour cream and French onion to 7-layer Mexican—all perfect for almost any occasion from game day to patio parties.

But these days there are lots of creative, healthier spins to dips as well. We’re seeing less full-fat sour cream and more Greek yogurt and lighter 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, this is super, quick and easy to make from scratch, but is also available in a wide variety of flavors at your local grocery store. From roasted red pepper to sun-dried tomato, hummus is packing some serious flavor.

Creamy white bean dips are also popular and fall into the better-for-you category as well. We are even seeing “edamame hummus” popping at stores like Whole Foods!

It’s fun and tasty to layer dips too – like in my sophisticated Tuscan White Bean Dip Layered with Green Olive and Lemon Tapenade. Start with a creamy, rich white bean base and top with some bold flavored green olive and lemon tapenade – this flavor combo is sure to delight your next houseguests!

We all love to dip with potato and tortilla chips, but you can lighten up your dippables, too! Try something new like baked pita chips, rice crackers for gluten-free options, as well as fresh endive leaves, slices of crunchy fennel, colorful bell pepper pieces and French radishes. What a great way to add some color to your plate as well!

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 tablespoons grated Parmesan cheese (optional)
3 cloves fresh garlic, peeled
pinch of red pepper flakes
1 tablespoon fresh lemon juice
1 teaspoon very finely minced lemon zest
1 teaspoon very finely minced fresh rosemary
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil

Tapenade
1 1/2 cups pitted manzanilla or other green olives, drained
1 tablespoon minced fresh garlic
1 tablespoon lemon juice
1 tablespoon very finely minced lemon zest
2 tablespoons extra-virgin olive oil or oil from sun-dried tomatoes
1/4 cup coarsely chopped Italian parsley
1/4 cup finely chopped sun-dried 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®

Posted by Kathy Casey on March 29th, 2013  |  Comments Off |  Posted in appetizers, Cocktails, KOMO Radio, Lifestyle, other, Recent Posts, Recipes, sides

D’Lish Deviled Eggs on Epicurious!

Quick read in Epicurious! Check out my deviled egg recipes for Luxe Truffle, Red-Hot Buffalo, and Devilish Green Eggs & Ham. Perfect for springtime and Easter celebrations!

For more tips and ideas, head to www.dlishdeviledeggs.com!

Posted by Kathy Casey on March 29th, 2013  |  Comments Off |  Posted in appetizers, Books to Cook, Foodie News, Recipes, sides

D’lish Deviled Eggs on New Day Northwest!

I had a blast with King 5’s Margaret Larson on New Day Northwest earlier this morning talking all about my latest book, D’Lish Deviled Eggs! With over 50 classic and creative recipes, there’s definitely an egg for everyone and every occasion.

Beet'ing Heart
Beet’ing Heart Deviled Eggs! Love the color!

(Photo by Kathy Casey Food Studios from D’Lish Deviled Eggs, Andrews McMeel Publishing)

Want to know my tips and secrets for how to make the perfect deviled egg? Start by making sure to hard-cook (not boil!) your eggs with my tip below. Then dress your deviled with my tasty variations: Goat Cheese and Peppadew, “California Roll,” and Beet’ing Heart deviled eggs.

California Roll egg

Creative way of incorporating sushi into an egg app: “California Roll” Deviled Eggs topped with
Alaska King Crab, cucumber, furikake and tobiko.
(Photo by Kathy Casey Food Studios from D’Lish Deviled Eggs, Andrews McMeel Publishing)

For another fun deviled egg recipe, try my Emerald Asparagus & Sweet Onion Deviled Eggs found in the Seattle Time’s Pacific NW Magazine! Here’s to a wonderful spring season and Easter holiday! -Kathy

Goat Cheese and Peppadew Eggs
Creamy goat cheese and tangy sweet Peppadew peppers tango with a hit of Tabasco heat in this sexy deviled egg combo. Topped with a Spanish Marcona almond for a touch of salty crunch, these zippy bites are sure to please everyone’s palate.

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling
3 to 4 ounces chèvre-style goat cheese (about 1/2 cup)
1/4 cup mayonnaise
1 1/2 teaspoons Tabasco sauce
8 Peppadew peppers, drained well and finely chopped (about 1/4 cup)

Topping
24 Marcona almonds
2 tablespoons minced fresh parsley

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 goat cheese, mayonnaise, Tabasco, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the peppers.

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 eggs with a spoon, dividing filling evenly.

Top each egg half with a Marcona almond and a sprinkle of parsley.

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

“California Roll” Deviled Eggs
Part of the allure of sushi is the beautiful presentation, and these California-roll-inspired eggs are dressed to impress. The wasabi and avocado filling whips up in no time, so you can spend a little longer making them look like the work of art they are!

Makes 24

1 dozen hard-cooked eggs

Filling
1/2 ripe avocado
3 tablespoons mayonnaise
1 tablespoon purchased wasabi paste (or 1 tablespoon wasabi powder mixed with 1 tablespoon water)
1/4 teaspoon salt

Topping
2 ounces Alaska King Crab meat (about 1/3 to 1/2 cup)
24 small cucumber fans (see tip)
Nori komi furikake (sesame seed–seaweed sprinkle)
2 tablespoons tobiko (flying fish roe)

Halve the eggs lengthwise and transfer the yolks to a small bowl. Set the egg white halves on a platter, cover, and refrigerate.

In a mixing bowl, mash the avocado well with a fork, then add the yolks and mash to a smooth consistency. Add the mayonnaise, wasabi paste, and salt, and mix until smooth.

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 little crabmeat, a cucumber fan, a sprinkle of furikake, and about 1/4 teaspoon tobiko.

Tip: To make tiny cucumber fans, quarter a 4-inch piece of English cucumber lengthwise. Then cut each quarter into 18 thin slices—the goal is to get 3 tiny slices per “fan.” See photo for reference.

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

Beet’ing Heart Deviled Eggs
I’m all for an appetizer that doubles as a fun craft project, and these eggs certainly fit the bill. Pickled beet juice turns the whites a deep pink color and makes these perfect for serving up on Valentine’s Day or Easter. Kids will love helping turn their eggs pink.

Makes 24

1 (15-ounce) can sliced pickled beets
1/2 cup red wine vinegar
1/4 cup sugar
1 dozen hard-cooked eggs

Filling
3 tablespoons mayonnaise
3 tablespoons sour cream
2 tablespoons stone-ground mustard
2 tablespoons minced red onion
1/4 teaspoon sugar
1/4 teaspoon salt
Fresh-cracked black pepper

Topping
1/4 cup reserved tiny-diced pickled beets, drained well
2 tablespoons thinly sliced green onion

To pickle the eggs, drain the beet liquid into a deep medium container and reserve the beets separately. Add the red wine vinegar and sugar to the beet liquid and stir to dissolve the sugar. Peel the hard-cooked eggs and add to the mixture, being sure they are submerged. Cover and let sit for at least 2 hours or overnight, refrigerated. Stir often to color evenly.

Drain the eggs well, pat dry on paper towels, and discard the beet liquid. Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

To finish the eggs, with a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, mustard, red onion, sugar, and salt, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Add black pepper to taste.

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 1/2 teaspoon of pickled beets and a sprinkle of green onion.

Tip: For a “polka dot” effect, firmly pack the eggs into a narrow container so that they are all touching, and do not stir them. The eggs will be lighter pink or white where they touch, lending a fun polka dot pattern.

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

D’lish Deviled Eggs

Anyone who knows me knows that I love deviled eggs. Whenever I show up to a party with a full party platter of them, they are the first thing to fly off the table!

How much do I love them? Well, I wrote a whole book about them – my new book D’Lish Deviled Eggs features more than 50 classic and creative variations!

dde cover

Everyone has their favorite way of making them. I know that grandma’s classic recipe is always a go-to for most people, but these one-bite (maybe two-bite!) apps are the perfect platform to get inspired with!

From California Roll Deviled Eggs with a filling made with avocado and wasabi topped with crab and cucumber – to sassy Chipotle Eggs to Cheddar and Bacon—there are tons of different takes on the classic and some fun and kitschy variations too. What better way to use up all those hard-boiled eggs after Easter?

D’lish Deviled Eggs is available in books stores, online and digital. Just think, you’ll have over 50 new ideas for your next party appetizer!

Web: www.dlishdeviledeggs.com for more fun deviled egg tips and recipes.

Tweet Tweet: @chickytweets on Twitter!

So get crackin’ and enjoy some d’lish deviled eggs! –Kathy

Chipotle Deviled Eggs

Chipotle Deviled Eggs—yum!
(Photo © Kathy Casey Food Studios from D’Lish Deviled Eggs)

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 Tbsps mayonnaise
3 Tbsps regular or low-fat sour cream
1/2 tsp Dijon mustard
1 to 2 Tbsps chipotle chile purée (see tip)
1 tsp minced fresh garlic
1/4 tsp salt
2 Tbsps 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.

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 Casey on March 21st, 2013  |  Comments Off |  Posted in Amazon, appetizers, Books to Cook, breakfast, dessert, Foodie News, KOMO Radio, poultry, Recent Posts, Recipes, seafood, sides, Snacks

Healthy Snack: Yogurt!

Yogurt is one of my definite go-to, easy snacks. It’s healthy; individually packaged; and come in a wide variety of flavors! From Boston Cream Pie to Passion Fruit, to Orange Creamsicle to Boysenberry.

And these days, people just can get enough of Greek Yogurt! It’s creamy and smooth and the low-fat varieties taste so luscious!

Greek yogurt is packed with muscle-building and appetite suppressing proteins, and fat-free versions are low in calories and sugar, making this treat a total win-win in my books. For added flavor, top it with freshly chopped fruits, crunchy granola, a drizzle of honey, or… shaved dark chocolate! The options are endless!

This dairy darling has many d’lish applications. I love mixing it into mashed potatoes or adding a dollop on top of my morning oatmeal drizzled with maple syrup. For healthy app, dip rice crackers or baked chips into plain Greek yogurt topped with salsa and a sprinkling of chopped cilantro – delicioso!

Greek yogurt is the perfect addition to any morning routine. It’s great when blended into my Fiber Packed Breakfast Smoothie! Blended with a whole-peeled orange, a spoonful of local honey, ice and a few flax seeds–you’ll have the energy you need to start your day right.

Yogurt has definitely lost its “plain vanilla” reputation and I’m glad! –Kathy

Fiber Packed Breakfast Smoothie
The great thing about smoothies are that you can customize to your personal taste. Add a tablespoon of protein powder, or toss in some fresh or frozen berries.

Using a whole orange adds not only great taste, but extra fiber too. And if you want to jack up the fiber even more add a few torn leaves of fresh kale.

And if you really love smoothies- be sure to get yourself a fantastic blender. I love my Vitamix it makes smoothies in a flash!

Makes 2 servings

1 large orange
1 ripe banana, cut in chunks
1/2 cup low-fat or fat-free yogurt
1 – 2 Tbsp local honey, agave nectar (or sub a packet of no-cal sweetener)
1/2 – 1 teaspoon flax seed (the more seeds – the more “texture”)
1 cup ice

Cut the peel off the oranges, trim away any white pith, cut the fruit into chunks, removing any seeds.

Place the orange, banana, yogurt, honey, flax seeds and ice in a blender cup and blend on high speed until smooth. Divide between two glasses and serve immediately .

Recipe by Kathy Casey Food Studios®

Posted by Kathy on February 8th, 2013  |  Comments Off |  Posted in appetizers, breakfast, Foodie News, Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes, sides, Snacks

Ballard Hot Spot: Root Table

Today, we have guest blogger and newest KCFS Editorial/PR Intern Meredith McKee sharing her recent visit to Ballard’s Root Table.

Hi there! My name is Meredith and I am a newcomer to the Ballard area. Moving here all the way from Virginia, adjusting to the Pacific Northwest lifestyle has been challenging but exciting. I have been a professional photographer for the past 5 years and am looking forward to exploring what Seattle and Washington as a whole has to offer! My fiance and I are having so much fun checking out all of the fantastic restaurants in the Ballard area and feel lucky to be a part of such a cool neighborhood!

Over the weekend, I had the pleasure eating at Root Table. Located on NW Market Street, Root Table provides a casual yet funky vibe, perfect for a date or night out with friends. This intimate space boasts unique interior design with literal “root” tables made from slabs of knotty wood accented by the flicker of candlelight.

Known for their delicious Asian-fusion small plates, my friends and I opted to share 5 tapas dishes – grilled steak bites with panang curry, stuffed mushrooms, scallop bites, curry corn fritters and grilled prawns with Asian pesto. All were delectable with the perfect amount of spicy kick. If I had to pick one as my favorite, I would have to choose the curry corn fritters. These sweet corn cakes are served with a sweet and spicy chili peanut sauce and pack a satisfying crunch.

I just love tapas style meals – getting to taste several different dishes, sharing tasty bites and lively conversation. You aren’t consumed by individual entrees, but rather have the meal you are sharing as a topic of conversation. We topped the dinner off with a pint of local Seattle beer and a trip down the street to Cupcake Royal. Sounds like a perfect night out in Ballard to me!

To make some tasty Thai-inspired appetizers at home, try Kathy’s recipe for Kinda Retro Bacon-Wrapped Ginger Shrimp with Spicy Thai Cocktail Sauce – because who doesn’t love bacon? -Meredith

Posted by Kathy Casey on January 10th, 2013  |  Comments Off |  Posted in Restaurants, appetizers, Lifestyle, Recent Posts, Recipes
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