Posts filed under 'KOMO Radio'
Most people have had hand at cooking spaghetti squash, and there are a lot of ways to prepare this tasty vegetable.
This winter squash starts getting popular at the farmers market and grocery store in early fall. The cooked stringy flesh is delicious, but there are a few cooking tricks to know.
(Photo from Elizabeth Norris’ blog)
Cut the squash in half length-wise. Make sure to use a good knife and a little muscle – this is a sturdy squash! Once you have the squash in half, scrape out the seeds and pulp the same way you would with any other winter squash.
Turn the halves cut-side down in a baking dish. Add a little water and roast in a 350 degree oven for about an hour. You’ll know it’s done when a fork slides in and out of the flesh easily. If you’re in a hurry you can quick cook it the same way in the microwave in a glass dish – just blast on high until fork tender.
Now to get those noodle-like strands out of the shell. Turn the squash up and gently scrape the flesh with a fork along the grain and loosen it up. Then scoop the squash into a bowl and finish how you like.
It’s a great low-calorie and gluten-free option to traditional pasta for topping with marinara. Or toss it with maple syrup or honey, a little butter or olive oil, some minced fresh herbs and some sea salt for a great side dish to any entrée. –Kathy
October 2nd, 2014
Kale is the green vegetable of the hour, but have you heard of its new rival kohlrabi? Popular in Europe and Asia, kohlrabi is finally turning heads here in the states and popping up on menus everywhere!
(Photo from Renee’s Garden)
Also known as German turnip or turnip cabbage, this root vegetable is a great source of fiber and is power packed with loads of vitamins and minerals, including Vitamins C, B6, and E as well as potassium and phosphorus.
It can be eaten raw, roasted, or steamed or any way you like it. Raw kohlrabi is crunchy with bit of sweetness and slightly spicy. Think of a cross between a radish and a turnip.
It’s great when tossed into a salad or shredded for a tasty slaw. Kohlrabi also tastes d’lish when simply drizzled with a good olive oil and a sprinkling of sea salt. Roast it as you would a root vegetable or use in a tasty soup. Or make a quick spicy kohlrabi pickle. Even use its leaves in a quick saute.
The Kitchn Blog has a great piece on kohlrabi with tasty links and different ways to prepare it. –Kathy
September 26th, 2014
It’s time to talk about huckleberries. This native Pacific Northwest berry is delicious in drinks, desserts, incorporated into dinners, or straight off the bush!
There are lots of places you can pick huckleberries and often you can get some great hiking in, too. Find a trail in the mountains that takes you roughly above 2,000 feet; huckleberries grow fine at sea-level, but really go wild in higher elevations. Look for bushes in meadows or along lakes. The Washington Trails Association has a great list of “huckleberry hikes.”
Just remember these 2 key pointers:
- Lots of berries grow in our neck of the woods, and not all of them are edible. Make sure to take a guidebook along to make sure you’re picking the right ones.
- Keep your eyes open for roaming animals. Our wildlife loves huckleberries as much as we do; you might even spot a bear so be careful!
And they’re not just for pie although I love them studded into an apple pie like in my Apple Huckleberry Pie with Spiced Crust.
One of my favorites is a savory Pan Seared Chicken Breast with Huckleberries, Blue Cheese & Port Sauce. Or how about roasted with slices of sweet potato – yum!
And if you’re headed to Portland anytime soon – drop into the Heathman Restaurant & Bar and try our Huckleberry Mule On-Tap. Made with ABSOLUT Vodka, fresh lime, and handcrafted ginger beer then topped with Liquid Kitchen Wild Huckleberry Preserves – yum! And Chef Michael Stanton is sure to have some tasty huckleberry menu items as well!
Huckleberry Mule on-tap!
These wild fall berries are delicious in almost anything! –Kathy
Apple Huckleberry Pie with Spiced Crust
Makes 1 9-inch pie
2 cups flour
2 tsp sugar
1/4 tsp salt
1/2 tsp round nutmeg
1/2 cup graham cracker crumbs
12 Tbsps (1 1/2 sticks) cold butter, cut into small pieces
6 Tbsps ice water
1 cup sugar
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
3 Tbsps flour
2 Tbsps cornstarch
7 cups 1/8- to 1/4-inch-sliced, peeled and cored apples (about 2 to 2 1/2 pounds)
1 cup fresh wild huckleberries
milk and sugar for topping (optional)
To make the crust:In a large bowl, combine flour, sugar, salt, nutmeg and graham cracker crumbs and mix evenly. Cut in butter until particles are pea-sized. Sprinkle in cold water, 1 tablespoon at a time, and mix with a fork just until dough comes together in a ball. Do not overmix dough. (If dough is too soft to handle, press gently into 2 disks and refrigerate for about 20 minutes.)
Divide dough into 2 pieces and press gently into disks. Refrigerate for about 10 – 15 minutes while you make the filling.
To make the filling: In a large bowl, toss together the sugar, cinnamon, nutmeg, flour, cornstarch, apples and huckleberries. Set aside.
Preheat oven to 425 degrees F.
Remove dough from the fridge and, on a lightly floured surface, roll dough out into 2 rounds, each about 12 inches in diameter. Brush excess flour from one crust, then gently roll up crust onto rolling pin. Unroll into pie pan and press/fit bottom crust into pan. Trim dough overhang to 1/2″.
Mound the fruit mixture evenly into pastry-lined pie pan. Brush edges of bottom crust lightly with water and then cover pie with top crust. Trim top crust overhang to 1 inch, then fold overhanging top-crust dough under edge of bottom crust overhang and tuck excess dough under, even with edge of pan. Seal and flute edges with fingertips to make a pretty crimp. Make several slits on the top to allow steam to escape. For a shiny, sugary top, brush top crust lightly with milk then sprinkle with granulated sugar.
Bake for 10 minutes at 425, then reduce the heat to 375 degrees and bake for about 50 minutes more, or until crust is nicely browned and apples are cooked through.
Recipe by Kathy Casey Food Studios®.
Pan-Seared Chicken Breast with Huckleberries, Blue Cheese & Port Sauce
Makes 4 servings
4 boneless, skinless chicken breast halves
freshly ground black pepper
1 Tbsp clarified butter or olive oil plus more if needed
1 shallot, minced
2 large fresh sage leaves
3/4 cup port
1 Tbsp Dijon mustard
1/2 cup chicken broth
1/4 cup heavy whipping cream
1/2 cup crumbled Oregon blue cheese or other full-flavored blue cheese (about 2 ounces)
1/4 cup fresh wild huckleberries
fresh sage leaves
crumbled blue cheese
fresh wild huckleberries
Read through the entire recipe before beginning, and have all ingredients ready within reach of the range.
Preheat oven to 400 degrees F. Season chicken liberally on each side with salt and pepper. (If chicken breasts are really large, then lightly pound out a bit between sheets of plastic wrap.)
In a large, heavy, ovenproof nonstick skillet or sauté pan, heat the clarified butter over high heat until hot. Sear the chicken breasts for about 4 minutes on each side, or until golden brown.
Transfer the skillet to the oven and cook the chicken for about 10 to 12 minutes, or until juices run clear. Remove the pan from the oven, transfer chicken to a plate and keep warm.
Place the chicken-cooking pan over high heat and add the shallot and sage leaves to the pan. Cook for about 30 seconds, then stir in the port and mustard and scrape up the browned bits in the bottom of the pan to get all that good flavor into the sauce. Continuing cooking on high heat to reduce the port to 1/4 cup, about 1 1/2 minutes. Whisk in the chicken broth and cream, and reduce until saucy and almost glossy, about 4 minutes. Add the cheese and whisk in for about 30 seconds to 1 minute, then remove the sauce from heat and stir in the huckleberries.
Discard the sage leaves. Whisk in any accumulated juices from the resting chicken breasts, taste the sauce, and adjust the seasoning with salt and pepper if needed.
To serve, plate the chicken breasts on dinner plates and drizzle with the sauce, dividing evenly. Garnish with fresh sage leaves and a sprinkling of cheese and huckleberries.
Recipe by Kathy Casey Food Studios®.
September 18th, 2014
Rainbow chard (also known as Swiss chard and silverbeet) is a beautiful green leafy vegetable with deep green leaves and bright red, yellow, orange, or pink stems.
(Photo from Austin Fresh.)
Related to beets, these nutrient-packed leaves are high in magnesium and iron, as well as an excellent source of fiber. They’re also rich in vitamins A, C and K, and they are high in antioxidants (as are all deep green leafy veggies).
They’re so versatile! You can enjoy rainbow chard sautéed, steamed or even raw. It’s also makes a great addition to any “green” juice or blended into a smoothie.
To prepare: strip the leafy part from the stems and cut up or shred depending on how you are serving. Then thinly slice the colorful stalks.
A raw salad with Swiss chard, cranberries, almonds, and goat cheese is a great start to a meal.
For a warm vegetable side dish, sauté the sliced ribs first with some olive oil, garlic and lemon zest. Then when almost tender toss in those brilliant green leaves and cook till just wilted. Finish with a sprinkling of sea salt and a squeeze of lemon. Or try my recipe for Farro with Swiss Chard and Mushrooms.
Now that’s some d’Lish colorful eating! – Kathy
Farro with Swiss Chard, Mushrooms & Goat Cheese
Makes 4 to 6 servings
1/2 cup whole farro grains
2 qts water
1 Tbsp olive oil
1 cup sliced wild or domestic mushrooms
4 cloves garlic, sliced paper thin
pinch red chili flakes
1 large bunch swiss chard, leaves torn and stems/ribs sliced
1/4 cup chicken broth
salt and pepper to taste
3-4 ounces fresh goat cheese (chevre) or 1/2 cup of shredded parmesan
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 and the swiss chard sliced ribs until half cooked, about 1 1/2 to 2 minutes. Add garlic and chili flakes and sauté for a few seconds. Stir in swiss chard leaves. 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 scattered with grated parmesan.
Recipe by Kathy Casey Food Studios®.
September 11th, 2014
Having lived in Seattle for years and years, I sometimes forget what a cool city I live in!
So every few years, I play “tourist” in my own city and learn to see Seattle through the eyes of someone new. It lets me discover things that I sometimes miss in my everyday life.
Recently I took a group of visiting chefs on a Savor Seattle Food Tour through Pike Place Market. It was amazing!
Our first stop was Ellenos Greek Yogurt and their absolutely over the top, creamy flavors. Try a fun new flavor like Lemon Curd or Passion Fruit. Don’t forget to take some home!
If you’re a pickle fan (I am!), Britt’s Pickles is a “pickle haven.” Think old-school deli-style pickles, and a rainbow of krauts (I love their curry one!) to amazing kimchis! Britt’s makes everything by hand and they do their fermentation in old school oak barrels.
Other Savor Seattle stops include indi chocolate, where you can Taste a fresh-roasted coco bean. BB Ranch for amazing cuts of steaks and whose motto is “GOOD SOIL. BETTER FEED. BEST BEEF.” MarketSpice – home to a variety of spices, blends, teas, and coffees – essential to anyone looking to add a little flavor POW to their next dish.
Another fun spot to check out is Mt. Townsend Creamery for their fresh local cheeses like Truffle Stack – one of my faves!
And there’s always riding the Seattle Ducks – who’s in?
So get out and rediscover your Seattle and be a tourist for a day! –Kathy
August 28th, 2014
One of my favorite things about summer is juicy stone fruits! What’s a stone fruit? Well, it’s anything with a pit in the center – think plums, juicy peaches, nectarines and apricots.
For some of you, visions of apricots and peaches may conjure up memories of canning with grandma. For others, they were the summer treat to enjoy under a shady tree with friends. Fresh-picked, sliced in a salad, baked in a pie, or shaken in a cocktail… the possibilities are endless.
And who does not like homemade Ginger Peach Sorbet! It’s easy to make. I like those freezable crank ice cream machines. Just keep the bowl part in the freezer so you’ll be ready to whip up a batch anytime.
My Blended Peach Whiskey Sour
For the adults try my recipe for a blended Peach Whiskey Sour, great to serve a crowd at a patio party.
And for those of you that live in the Northwest – Metropolitan Markets is celebrating Peach-O-Rama with juicy ripe super sweet peaches with a Brix level (sweetness) that is around 15 – sweet!
So enjoy the summer days with succulent stone fruits!–Kathy
Ginger Peach Sorbet
Makes about 4 cups.
1 cup sugar
1 Tbsp. very finely minced fresh ginger
1/2 cup water
about 2 lb. fresh peaches (or enough to make 3 cups of puree)
2 Tbsps. fresh lime juice
Place sugar, ginger and water in a small sauce pan, stir and bring to a boil. Let cook about 3 minutes. Remove from heat and let cool to room temperature.
Meanwhile, peel and pit peaches. If peaches don’t peel easily, then plunge them into a pot of rapidly boiling water for about 30 seconds and then into cold water to loosen skins before peeling.
Place peaches and lime juice in blender and puree until smooth. Combine peach puree with cooled ginger mixture. Chill mixture at least 30 minutes.
Place mixture in an ice cream freezer and freeze according to manufacturer’s directions.
Recipe by Kathy Casey Food Studios®.
August 21st, 2014
Cocktails sweetened with honey are perfect to sip on during these warm, summery evenings. And honey syrup is an easy way to that touch of sweetness instead of traditional simple syrup. Just combine 1 part warm water with 1 1/2 parts honey, stir till dissolved, and keep refrigerated for up to a week.
My Liquid Kitchen 5130 Honey!
Use it in any of your favorite recipes that call for simple syrup, such as a margarita. Or whip up a pitcher of Summer Honey Lemon Collins that you can get creative with.
Just combine in a pitcher:
1 1/2 cups vodka or gin – use a local one if you like
3/4 cup fresh lemon juice
3/4 cup Honey Syrup (recipe above)
Some fun local fruits and herbs (think strawberries and basil) and squish around with a wooden spoon to meld the flavors.
1 cup soda water
Fill with ice, stir and enjoy!
I also love honey in a summery sangria as well made with crisp white wine, sliced peaches and a splash of liquor. Yum! (See my recipe below)
So get your buzzzz on with a honey cocktail. PS – honey syrup is of course great in non-alcoholic drinks too! –Kathy
Summertime White Sangria
1 bottle (750 ml) local white wine
1/4 cup liqueur, such as Grand Marnier, Cointreau, or St. Germain
2 – 3 Tbsp. of my 5130 Liquid Kitchen® Honey or your favorite honey
1 lemon, thinly sliced
1 cup cut up local fruit, such as peaches, nectarines, apricots, and plums
In a large pitcher, stir the wine, liqueur and honey together until honey is dissolved. Add the fruits and stir, crushing some of the fruit. Cover and refrigerate overnight, or for at least 4 hours, to let the flavors marry. Serve over ice, including some of the fruit in each serving.
Recipe by Kathy Casey Liquid Kitchen®.
August 15th, 2014
When I was a kid, summer was full of freedom, adventures, and of course ICE CREAM! I can still hear the catchy jingle of the ice cream truck slowly turning the corner to go down my street.
Today, the market is full of classic and snazzy ice creams, gelatos, custards, and frozen yogurt treats. But the classics are always a favorite.
Take the ice cream sandwich as an example. Creamy, soft ice cream sandwiched between a pair of homemade cookies… now, that’s what I call heaven! With so many great ice creams on the market it’s easy to “sandwich” your own. How about Ben and Jerry’s Cherry Garcia – with chunks of chocolate and cherries folded into rich vanilla bean ice cream. Sandwich between Homemade Chocolate Chip Cookies with dried cherries and almonds – yes, please! Or Gingersnaps with Summery Local Peach Ice Cream – mmmm!
And we can’t forget the ice cream float! The classic vanilla ice cream and root beer is always a favorite, but how about something different? Use locally made soda and ice cream with new flavors to take this to a whole new level! I like not-too sweet Vanilla Bean DRY Soda so d’lish when poured atop a big scoop of Molly Moon’s Honey Lavender ice cream. Now that’s a local float!
A Boozy Shake: Spirited Chocolate Covered Cherry Milkshakes!
For those looking for a more “adult” treat, check out my recipe for a Salted Caramel Coffee Spiked Milkshake in the latest issue of Sip Northwest Magazine. Made with vanilla ice cream, Hot Cakes Pacific Coast Sea Salt Caramel Sauce, and Rain City Spirits Drip Coffee Liqueur, this creamy deliciousness is then topped with whipped cream and my Liquid Kitchen Edible Cocktail Gold.
Enjoy the rest of summer with these ice cream ideas! -Kathy
August 7th, 2014