KOMO Radio

Recipes and tips as heard on KOMO Radio

Oatmeal

Now that the cold weather is here, starting your day with a hearty breakfast is essential. And my favorite – is with good old fashion oatmeal! Not only is it d’lish- it contains soluble fiber that helps you feel fuller, longer.

Oatmeal comes in several varieties- so let me break it down for you. Steel-cut oats are the whole-oat-grain and bran, chopped up with steel blades. Rolled oats are de-hulled then steamed and flattened between two rollers. Instant oats are steamed longer and completely cooked before being dried. The less processed the oats are, the more fiber they contain, which means more healthy goodness!

My favorite new breakfast is Golden Honey Oat Cup – made with gluten free rolled oats, fresh ginger, turmeric, honey, cardamom and unsweetened coconut milk. Make a big batch and portion into half-pint canning jars.

Let it do its magic overnight in the refrigerator. Then grab-and-go and top with toasted sunflower or pumpkin seeds -and some dried cherries or cranberries. You can give it a little heat in the microwave if you like it warm.

And don’t forget about baking with oatmeal! The nutty flavor is the perfect canvas for pairing alongside fruit- like in my Orange Upside Down Oat Cake. This dessert can be served as a sweet finish to a meal- or even as a rich breakfast cake topped with a dollop of Greek yogurt. Yum! -Kathy

Orange Upside-Down Oat Cake
Read all the way through recipe before starting. It is important to use a nonstick pan and to turn the cake out of the pan 5 minutes after removing from the oven.

Makes 1 (9-inch) round cake, serving 8 to 10

Oats
2/3 cup rolled oats (not instant)
1/2 cup golden raisins
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 Tbsp. Sunkist Orange zest
3/4 cup boiling water

Orange Layer
3 Tbsp. butter
3 Tbsp. brown sugar
1 large Sunkist Navel Orange, peel on, ends cut off and sliced into 8 to 10 thin slices

Batter
2/3 cup, packed, brown sugar
2/3 cup granulated sugar
1 large egg
1/3 cup vegetable oil
1 cup all-purpose flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup chopped pecans

Preheat oven to 350 degrees F.

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

Meanwhile, prepare the pan and orange layer: put the butter in a 9-inch nonstick round cake pan and place in the oven until the butter is just melted, about 1 to 2 minutes. Sprinkle with the 3 tablespoons of brown sugar, and then lay out the orange slices in a pretty pattern.

To make the batter: In a mixer (or large bowl), combine the 2/3 cup brown sugar, granulated sugar, egg and oil, and mix well. In a small bowl, mix together the flour, soda and salt, and then add this mixture to the sugar mixture. Add plumped oat mixture and pecans, and mix until well combined.

Without disturbing the orange layer, add batter into the cake pan carefully, and then lightly rap pan on counter to release any bubbles. Bake in preheated oven for about 45 to 55 minutes, or until cake is golden and tests done.

Let sit for 5 minutes after removing from oven. Loosen sides of cake from pan with a table knife, and then immediately invert cake onto a large plate. Let cool before serving.

Chef Notes:
-Try adding 1/2 teaspoon ground cardamom to the oat mixture for a different spice-flavor profile.
-Great to serve for brunch; this cake is very moist, so you can make it a couple of days ahead.

Photo and Recipe by Kathy Casey Food Studios®

Posted by Kathy on October 26th, 2017  |  Add Comment |  Posted in Recent Posts, Recipes, KOMO Radio, Kathy Casey

Okie Dokie Poke!

It’s no secret that the poke trend is taking Seattle- and the entire country- by storm. And while it seems this hot craze is new to the scene, traditional Hawaiian poke has actually been around for centuries. Seriously- centuries!

So what makes poke so popular? Well it’s healthy, delicious, and so customizable! The raw fish salad is traditionally made with cubed ahi tuna, seaweed, onions, and an Asian inspired dressing made of soy sauce, ginger, sesame oil, and sesame seeds. But these days poke shops offer much, much more- allowing YOU to tailor your experience! And living in the Northwest we also love our salmon poke. Just be sure to use Alaska Salmon that has been previously frozen for safety purposes.


Alaska Salmon Korean BBQ Poke
Here are some fun Poke recipes that we worked on!

And lucky for us- Seattle has some amazing poke restaurants that are a must-try! My go-to spot is Poke To The Max, created by the Hawaiian poke legend Chef Sam Choy. With locations in Tacoma, Hillman City, and 3 mobile food trucks that travel throughout the Seattle area- it’s easy to become a regular.

On August 21st you can really get your poke on at Chef Choy’s Seattle Poke Contest where dozens of local chefs will come together to prove that their take on the dish is the best. Expect live music, delicious food and drinks, and of course- lots and lots of POKE! And if that’s not enough to convince you- each ticket purchase benefits The Bennett Foundation, founded by Seattle Seahawk’s beloved Michael Bennett! So get out there and enjoy great food, for a great cause.

For more information and tickets to The Seattle Poke Contest, visit their facebook page! or get tickets here! -Kathy

Posted by Kathy on August 17th, 2017  |  Add Comment |  Posted in KOMO Radio, Kathy Casey, appetizers, salads, salmon, seafood, seafood, seasonings

Unicorn Trend – It’s a Rainbow Kind of Feeling

We all know the Northwest is known for its rain, but when the sun finally comes out, so do the rainbows! Legend has it there’s a pot of gold at the end…but I think there’s something else hiding under there. Unicorns!

It’s no secret that the wild unicorn trend has taken the country by storm. Restaurants all over the place are serving up unicorn inspired lattes, cakes, bagels, and more. The colorful creations are truly a sight to see.


Unicorn Sushi Photo from Chaarg


Unicorn Bagels Photo from Kirbie’s Cravings

So what does it take to be a unicorn food, you ask? Glitter, sprinkles, shimmer, and bright colors of course! The crazier, the better.

But you don’t have to go out to enjoy this whimsical trend- get creative and try it at home. Jazz up your next party with cupcakes covered in edible glitter. Or how about a glitter rimmed cocktail- now we’re talkin’!

And you don’t have to stop there – top an ice cream sundae with a heaping handful of cotton candy. Sprinkle some luster dust on fresh fruit for a fun twist. If you’re feeling extra crafty, use food coloring to make unicorn butter or whipped cream! Top it on waffles, pancakes, or muffins for a wacky breakfast treat.


Unicorn Milkshake Photo from BethCakes

And if you really want to get your Unicorn DIY on, check out the fun step by step instructions on how to make a Unicorn Bark Milkshake on BethCakes blog – if anything it will make you smile!

So whether you have kids of your own- or you’re just a big kid at heart- the unicorn food trend is the perfect way to bring a little magic to your day.

-Kathy

Posted by Kathy on July 20th, 2017  |  Add Comment |  Posted in KOMO Radio, Kathy Casey, chocolate, dessert

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

Lavender

When thinking about lavender- soaps, spa treatments, and perfumes often come to mind. It’s certainly well-known for its calming and relaxing properties, but lavender has also enjoyed a long history in the world of food and beverage.

Close-up of lavender growing in my urban garden!

Chefs, bakers and mixologists alike use it to spruce up savory dishes, sweets, and cocktails. Lavender is best when used sparingly to let its fragrant flavor subtly shine. A little goes a long way!

Try a sprinkle of lavender into your favorite sugar cookie recipe. If you enjoy preserving, add a pinch or two into your next batch of homemade strawberry jam – yum! I also love it infused in a local honey and drizzled over cheese.

If you’ve got a yard full of lavender and need some ideas to use it up, try this easy to make DIY lavender simple syrup. Bottle it up and enjoy anytime!

To make Lavender Syrup: Combine 2 tablespoons dried lavender (or 3-4 fresh flowers) with 2 cups water and 2 cups sugar in a small sauce pan. Bring to a quick boil and then remove from heat. Let steep for 30 minutes, then strain and store refrigerated.

For a fun Summer gift basket idea- tuck in a bottle of homemade lavender syrup with a half dozen lemons, 2 pretty glasses, a bottle of sparkling water, and a recipe for Lavender Lemon Soda. You could also add a bottle of vodka for a spirited basket. And don’t forget to include a little bouquet of fresh lavender! –Kathy

Posted by Kathy on May 18th, 2017  |  Add Comment |  Posted in Recent Posts, KOMO Radio, Kathy Casey, herbs

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
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