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Recipes and tips as heard on KOMO Radio

Citrus Coolers

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

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

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

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

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

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


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

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

Makes 1 drink

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

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

Honey Citrus Elixir
Makes 2 cups

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

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

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

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

Salmon Day

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

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


Photo by Kathy Casey Food Studios®

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

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

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

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


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

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

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

Makes about 6 servings

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

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

Preheat oven to 250 degrees F°.

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

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

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

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

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

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

Recipe by Kathy Casey Food Studios for Sunkist®.

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

Molasses Marmalade Glaze
Makes a scant 1/2 cup

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

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

Brown Sugar Peanut Glaze
Makes about 3/4 cup

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

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

Chipotle Honey Glaze
Makes a generous 1/2 cup

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

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

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

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

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

Honey Varieties

Did you know a bee will only produce about 1/12th of a teaspoon of honey in its lifetime?

In just the United States alone, there are over 300 varieties of honey. The variety depends on the type of blossom the bees are collecting nectar from. Here in the Pacific Northwest, we have one of my all-time favorites – blackberry honey!


Photo from the National Honey Board

If you are like me and love to whip up creative beverages and cocktails, try making Honey Water. Mix 1 part honey and 1 part warm water until well combined. Mix it with fresh lemon or lime juice, and a little sparkling water for a refreshing sparkling citrus’ade. And for the adults, a splash of vodka, gin, or silver tequila if you are so inclined.

Honey water can be made any variety of honey. So check out your farmers markets to see all the possibilities!

Honey water will last about 1 week refrigerated – giving you plenty of time to shake up something new.

For a d’lish summer salad, try my Local Greens with Blackberry Honey Vinaigrette, Toasted Hazelnuts & Chevre recipe. And for more honey-inspired recipes, check out the National Honey Board.

Cheers to a sweet summer! – Kathy

Local Greens with Blackberry Honey Vinaigrette, Toasted Hazelnuts & Chevre
Makes 4 servings

8 cups local, mixed baby greens
Blackberry Honey Vinaigrette (recipe follows)
1/2 cup fresh blackberries or raspberries
1/4 cup (1 ounce) chopped toasted hazelnuts
2 ounces chevre-style goat cheese, crumbled

Blackberry Honey Vinaigrette
1/4 cup fresh blackberries
2 Tbsp. red wine vinegar
1 Tbsp. honey such as wildflower or blackberry
1 tsp. Dijon mustard
3 Tbsp. canola oil or light olive oil
pinch cayenne pepper
1/4 tsp. kosher salt

Combine all the vinaigrette ingredients in a blender or food processor and process until smooth. Refrigerate until needed. Can be made up to 3 days in advance.

To serve salad: Toss greens with dressing and divide among 4 plates. Scatter with berries, hazelnuts and goat cheese. Serve immediately.

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

Posted by Kathy on July 26th, 2018  |  Comments Off on Honey Varieties |  Posted in Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recipes, salads

Coleslaw with everything!

Ah, coleslaw – the picnic staple. How do you like it: sweet and tangy, vinaigrette-style, or creamy? Everyone has a favorite.

It’s a great counterpart to a multitude of dishes, whether cozied up next to classic fried chicken or riding shotgun next to barbecue ribs. It’s also tasty tucked into a sandwich or atop tacos.


Photo from Inspired Taste

These days slaws are showing up made with a variety of cabbages from brilliant red to tender Nappa. Not only tasty in coleslaw, cabbage is healthy for you. It boosts your intake of vitamin C and other nutrients, and definitely adds some good roughage to your diet.

Changing up your slaw ingredients can be fun and oh-so-tasty! Try savory savoy cabbage mixed with a sweet-and-tangy vinegar-based dressing, toasted sesame seeds and green onions. Or spike traditional mayo-based coleslaw dressing with zingy horseradish and toss in some dried cranberries for a sweet counterpart.

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.

So shake up your standard slaw and try my Poppy Seed Pineapple Slaw recipe for a twist on an old favorite – perfect for your next summer BBQ! –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 July 19th, 2018  |  Comments Off on Coleslaw with everything! |  Posted in Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recent Posts, Recipes, sides

Tales of the Cocktail 2018 Spirited Awards!

Tales of the Cocktail sample drinks

Calling all cocktail enthusiasts! What do you get when you combine thousands of mixologists, spirit industry professionals, bar enthusiasts, and lots of libations all in one week? Tales of the Cocktail, of course! This week, I’m heading south to New Orleans, the birthplace of the cocktail as we know it today, for a spirited gathering of industry elite from around the world!


TOTC 2018 Cocktail Competition Winner, Spiced Nashi by Willy Estrada

Held annually, the week features seminars, parties, and cocktailing galore in this boozy 24-hour playground. It can be a liver workout – trust me! And every year they hold a cocktail completion around a classic libation – this year it was the best twist on a French 75, one of my all-time favorite cocktails.

But the big event of the week is the Spirited Awards. Since their debut in 2007, the Spirited Awards have recognized the best and brightest in the cocktail and spirits industries, from bartenders and brand ambassadors to bars and writers. It has become one of the most coveted honors an industry professional can receive! Each year, a panel of over 140 industry experts (including yours truly!), take part in a month-long voting process to choose their picks for Awards finalists. Check out the full listing of this years Top 4 Nominees in Each Category Here!

“These finalists are representative of the best and brightest in our industry and it’s incredible to see their accomplishments recognized,” says Neal Bodenheimer, Board Member of Tales of the Cocktail Foundation. “We look forward to welcoming them to New Orleans and celebrating their contributions to the industry.”

Not only is the festival SO much fun, it’s a great place to see and taste the latest and greatest trends and new spirits. And good news- tickets are open to the public. So if you’re looking for a reason to expand your liquor knowledge and visit NOLA- Tales of the Cocktail is the perfect excuse.

Can’t make it this year? No problem! You can still get in the spirit by making a New Orleans Classic Cocktail like the Sazerac! (Recipe below)

So, wherever you might be this week, raise a glass with me to magical New Orleans, and all my friends at Tales of the Cocktail! -Kathy


Photo by Nan Palermo.

Sazerac
The Sazerac Coffeehouse where this cocktail earned its name, made the switch from the original brandy to rye and gained a dash of absinthe. The rest, as they say, is history!

Makes 1 cocktail
1/4 oz Ricard or absinthe
2 oz rye
1/4 oz Simple Syrup
4 dashes Peychaud’s bitters
Garnish: Wide lemon disk

Rinse a chilled Old Fashioned glass with Ricard or absinthe; set aside. In a mixing glass, measure in the rye, syrup and bitters. Fill mixing glass 3/4 full with ice and stir swiftly for 20 seconds. Strain into liqueur-rinsed glass without ice. Squeeze lemon disk over top of drink then drop in.

Posted by Kathy on July 12th, 2018  |  Comments Off on Tales of the Cocktail 2018 Spirited Awards! |  Posted in Conferences, events, Kathy Casey, KOMO Radio, Lifestyle, Recipes, Tasty Travels

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.

Recipe by Kathy Casey Food Studios®

Posted by Kathy on April 5th, 2018  |  Comments Off on Maple Syrup |  Posted in appetizers, breakfast, dessert, Kathy Casey, KOMO Radio, salads, sides

Ancient Grains

Whole grains are all the rage, and with good reason. Their health benefits and high-fiber content make them a great addition to your regular menu!

One of my favorites is quinoa, an ancient grain-like seed. It’s a high-quality protein with eight essential amino acids and a good source of fiber, as well as B vitamins, iron, and other minerals. You can get regular quinoa, red and tri-colored – all are tasty!

I like to toast it dry in a pan before cooking to add a bit of nutty flavor. I love it made into a salad to take for lunch such as my Big Protein Red Quinoa Salad – cooked quinoa, cucumbers, carrots, garbanzos, raisins, hazelnuts and fresh herbs all dressed up with olive oil and lemon juice. The combination of textures and flavors is d’lish and so good for you!

Another favorite is farro, an ancient hulled wheat that was served as the daily ration of the Roman legions. Today it is making a huge comeback and can be seen on restaurant menus everywhere (and also grown locally in eastern Washington!) I love its toothsome bite. Most instructions say to soak it before cooking, preferably overnight. This is great to speed up the cooking, but I typically just give it a long slow boil until it is tender. I love it when combined with Kale, Wild Mushrooms and Goat Cheese.

Have fun cooking up these ancient grains in the kitchen!
–Kathy

Big Protein Red Quinoa Salad

Makes about 4 cups

3/4 cup red or tri-color quinoa

1 1/2 cups water

1 tsp. minced garlic

2 Tbsp. extra-virgin olive oil

1/4 cup fresh lemon juice

2 tsp. minced or grated lemon zest

1/2 cup peeled, seeded and 1/4-inch-diced cucumber

1/2 cup canned organic garbanzo beans, drained

1 Tbsp. chopped fresh dill

1/2 cup chopped fresh parsley

1/2cup organic golden raisins

1/2 cup organic hazelnuts, lightly toasted and coarsely chopped

1/4 cup thinly sliced green onions

1/4 cup grated carrot

3/4 to 1 tsp. sea salt

1/4 tsp. black pepper

Rinse quinoa in cold water and drain well. Put the drained quinoa in a heavy medium saucepan and dry roast the grain over medium heat, stirring occasionally for about 1 minute. Add the water, bring to a boil, then reduce to a simmer and cover with a tight-fitting lid. Cook for about 15 minutes or until all water is absorbed. Remove from the heat and let stand, covered, for 10 minutes. Remove lid, fluff grains with a fork, and let cool to room temperature.

In a large bowl, combine the cooked quinoa with the remaining ingredients and toss well.

Recipe Kathy Casey Food Studios®

Farro with Kale, Wild Mushrooms & Goat Cheese

Makes 4 to 6 servings

1/2 cup whole farro, dry

2 quarts water

1 Tbsp. olive oil

1 cup sliced wild mushrooms

4 cloves garlic, sliced paper thin

pinch red chili flakes

1 large bunch black kale (lacinato)* or green kale, torn

1/4 cup chicken broth (or substitute vegetable broth)

salt and pepper to taste

1/2 lemon

3 ounces fresh goat cheese (chevre)

To cook the farro: In a medium saucepan, combine farro and water and bring to a boil. Then reduce heat to a simmer; cook the grain for about 30 minutes, or until very tender, but do not let it become mushy. Add more water if it gets low. Drain the cooked farro and set aside. (You can do this the day before; refrigerate cooked grain.)

Heat oil in a large sauté pan over high heat. Sauté mushrooms until half cooked, about 1 1/2 to 2 minutes. Add garlic and chili flakes and sauté for a few seconds. Stir in kale. Add chicken broth and cooked farro, and cook, turning greens several times, until greens are wilted. Season with salt and pepper to taste. Squeeze lemon over dish to brighten flavor. Serve dolloped with goat cheese or grated sexy local cheese.

*Also called dinosaur kale.

Recipe Kathy Casey Food Studios®

Posted by Kathy on March 22nd, 2018  |  Comments Off on Ancient Grains |  Posted in Kathy Casey, KOMO Radio

Upside Down Cakes

Sometimes things are just better upside down. Bust out the baking dish – I’m talking about delicious Upside Down Cakes!

Light and fluffy cake batter encased by a sugary-butter topping and jeweled with chopped fruits – baked until ooey gooey and caramelized. What could be better than that?

So versatile and decadent – these cakes are a total crowd pleaser and often seen during the holidays. Pineapple Upside Down Cake is by far the most popular – but there are plenty of variations that are just as scrumptious! Apples, peaches, cherries, or plums – it’s the perfect vehicle for your favorite fruit.

This d’lish dessert is sometimes considered a little retro – but that shouldn’t stop you from giving it a try. Throw in some chopped nuts or layer on a boozy caramel glaze for a fun twist. Or throw that rule book out the window and try my Oatmeal Apple Upside Down Cake for breakfast!

You can even make mini versions using your trusty cupcake tin as the baking vessel!
-Kathy

Oatmeal Apple Upside Down Cake
Makes 1 10-inch round cake, serving 8 to 10

Batter
2/3 cup rolled oats
1/2 cup golden raisins
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup boiling water
2/3 cup, packed, brown sugar
2/3 cup granulated sugar
1 egg
1/3 cup vegetable oil
1 cup flour
3/4 tsp baking soda
1/4 tsp salt

Apple layer
1 Tbsp brown sugar
1 Tbsp flour
1/2 cup chopped pecans
1 Gala apple, cored, skin on, sliced in thin wedges
—————————–
vanilla yogurt (optional)

Preheat oven to 350 degrees F. Spray a 10-inch round cake pan with vegetable cooking spray, and set aside.

Mix oats, raisins, cinnamon and nutmeg in a heat-proof container, and pour measured boiling water over mixture. Let sit for 15 minutes.

Meanwhile, prepare the apple layer: In a small bowl, mix together the 1 tablespoon brown sugar, 1 tablespoon flour, and the pecans, and pat out into the bottom of the cake pan. Then lay the apple slices out evenly on the brown sugar mixture. Set aside.

In a large bowl, combine the 2/3 cup brown sugar, granulated sugar, egg, and oil, and mix well. In a small bowl, mix together the 1 cup flour, soda and salt, then add to sugar mixture. Add plumped oat mixture and stir well.

Without disturbing the apple layer, add batter into the cake pan carefully, and then lightly rap pan on counter to release any bubbles. Bake in preheated oven for 35 to 40 minutes, or until cake tests done.

Let sit 5 minutes after coming out of the oven, loosen sides of cake from pan with a table knife, and then immediately invert cake onto a large plate.

Serve warm or at room temperature, topped with dollops of vanilla yogurt if desired.

Recipe © Kathy Casey Food Studios®

Posted by Kathy on March 15th, 2018  |  Comments Off on Upside Down Cakes |  Posted in breakfast, dessert, Dishing with Kathy Casey Blog, Fruit, Kathy Casey, KOMO Radio, Snacks
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