Posts from May, 2008

French Peach Fizz Cocktail – Women Wine & Shopping Event

Women, Wine and Shopping – what could be better!

Saturday night was a great event!
A chance for women to gather, sip some fabulous wines, including  a signature cocktail I created for the event, the French Peach Fizz, pick up some great tips on easy entertaining, and shop via table scapes from local businesses. Thank you to all the ladies who attended and to Bellevue Square:The Bellevue Collection for putting on such a great event. Here is a the recipe for the signiture cocktail I featured at the event:

French Peach Fizz
This cocktail is so spring-summery! The anise scent of fresh tarragon plays well with the flavor of peach – a splash of champagne adds just the right je ne sais quoi.

Makes 1 cocktail

1 sprig fresh tarragon
1 1/2 ounce Absolut APeach Vodka
1 1/2 ounce Dish D’Lish® Lemon & Lime Sour Cocktailor™ (available at Metropolitan Markets and at www.kathycasey.com)
Splash of champagne- we used a dry sparkling rose
Garnish: sprig of fresh tarragon

Procedure:
Tear and drop tarragon into shaker glass.
Fill cocktail shaker with ice.
Measure in vodka and Dish D’Lish Lemon & Lime Sour Cocktailor.
Cap and shake vigorously. Strain into a martini glass. Top with a splash of champagne.
Garnish with fresh tarragon.  Recipe © 2008 Kathy Casey – Dish D’Lish

Posted by Kathy on May 29th, 2008  |  Comments (1) |  Posted in Restaurants, Cocktails, Foodie News, KOMO Radio, Recent Posts

Artful Food

These pictures arrived in my inbox a couple days ago and are just too fun not to share. I’m not sure where they orginated, or who created them, but they are perfect  for a little afternoon computer break. These wonderful photos were taken by fabulous photographer, Balla Tamas!

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Photograph ©BallaTamás

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Photograph ©BallaTamás

food-art-Balla Tamás6
Photograph ©BallaTamás

Posted by Kathy on May 28th, 2008  |  Comments (2) |  |  Posted in Recent Posts

Summer Picnic as heard on KOMO

Summer Picnic Recipes – as heard on KOMO Radio
Oven-Baked Parmesan Chicken Breasts with Bruschetta Tomato Topping
New Century Overnight Layered Salad
Curried Orzo Spinach Salad

You can pack up a picnic basket for a day at the beach or take theses dishes over to a friend’s house when you’re asked to “bring something.” All the recipes are easy and tasty. And another appealing feature is that they’re intended to be eaten chilled or at “room temp,” that is, slightly tempered from their ice-cold storage temperatures. The weather’s hot—you want the food cold! So, don’t forget to slip in plenty of ice packs.

Foods which will be eaten chilled should generally be seasoned a bit more highly than food which will be served hot. So, for my Oven-Baked Parmesan Chicken Breasts with Bruschetta Tomato Topping, I’ve incorporated tangy Dijon mustard—and be sure to use a really high-quality, full-flavored Parmesan. With its crunchy, savory crust, the chicken breast, thinly sliced, is wonderful atop nutty arugula then topped in turn with juicy bruschetta-style tomatoes.

You can make the components in advance—then separately pack up the arugula, the chilled chicken, and the topping ingredients in plastic containers in a cooler or insulated bag. Tuck a small cutting board and good knife in with your non-refrigerated items, then slice the chicken when you assemble the dish on site.

Big flavors are especially good to meld into summer salads, and a pasta version is always a sure bet. My Curried Orzo Spinach Salad, with exotic pistachios and sweet-tart apricots would be a fine partner to grilled lamb, chicken, or salmon.

This pasta salad is at its best when tossed together an hour or two in advance and is still tasty up to 24 hours later, but I wouldn’t make it farther ahead than that. The secrets to delicious pasta salads are bold flavors, correctly cooked pasta, and combining the ingredients just early enough to let the flavors “marry.” If the various components are mixed too soon, the salad may “bland out.” The salt in the dressing can leach moisture from the vegetables and the salad may become bland and watery. Or, even more often in my experience, the pasta absorbs most of the dressing and a dry, flavorless salad results.

And you can never go wrong with a great potato salad. My recipe for Mediterranean Red Potato Salad with Feta Vinaigrette is big flavored but lighter than traditional mayo based salad.
 

Whether you pick several of these dishes to build a picnic menu or just choose a favorite to carry along to a friend’s pot luck barbecue, these recipes offer you a scrumptious selection of palatable portables for any summer soiree.

Oven-Baked Parmesan Chicken Breasts with Bruschetta Tomato Topping

You can bake the chicken the day before serving, then slice and serve the chilled chicken with the fresh tomato topping.

Makes 4 servings

2 tablespoons Dijon mustard
3 tablespoons butter, melted
4 boneless, skinless, chicken breast halves
1 1/4 cups shredded, high-quality Parmesan cheese

Bruschetta Topping
2 tablespoons extra-virgin olive oil
2 cups chopped vine-ripe tomatoes (about 2 medium tomatoes)
1/4 cup chopped fresh basil
2 tablespoons minced red onion
1 teaspoon minced garlic
1/2 teaspoon kosher salt
freshly ground pepper

1 bunch fresh arugula, washed and spun dry

Preheat oven to 375 degrees F.

Whisk Dijon and melted butter together in a medium bowl. Add chicken and toss to coat well. Sprinkle half of the Parmesan onto a large sheet of plastic wrap. Place chicken breasts on cheese, then dab the pieces around so the bottom surfaces pick up all the cheese. Repeat with remaining Parmesan, pressing the other sides of the chicken breasts into the cheese, so both sides are nicely coated.

Spray a baking sheet with cooking spray, lay out chicken pieces, spaced apart. Bake in preheated oven for about 20 minutes, or until chicken is cooked through and juices run clear. Remove from oven and let cool before removing from pan. Then refrigerate until ready to serve.

To assemble the topping and serve the chicken: In a medium bowl, combine all the bruschetta ingredients. Slice the chilled chicken in 1/2-inch diagonal slices against the grain, being careful not to disturb the Parmesan coating. Arrange the arugula on a large platter and top with sliced chicken. Spoon the bruschetta topping down the center of the chicken. Garnish by sprinkling with a little shaved or shredded Parmesan cheese if desired. © 2004 Kathy Casey Food Studios®

 
Curried Orzo Spinach Salad

Makes 8 – 12 servings

1/3 cup red wine vinegar
1 tablespoon Dijon mustard
2 tablespoons sugar
2 teaspoons kosher salt
1 1/2 teaspoons curry powder
1 teaspoon hot sauce
2 teaspoons minced garlic
1/3 cup sour cream or yogurt
3 tablespoons vegetable oil
1/2 teaspoon freshly ground black pepper
1 pound (about 2 cups) dry orzo pasta
1 bunch fresh spinach, cleaned and cut in 1/2-inch pieces
2 tablespoons coarsely chopped fresh cilantro
1 large yellow bell pepper, diced small
1 large red bell pepper, diced small
1/2 cup tiny-diced red onions
3/4 cup shelled pistachios, coarsely chopped
3/4 cup small-diced dried apricots

In a large bowl, whisk together vinegar, mustard, sugar, salt, curry powder, hot sauce, garlic, sour cream, oil, and black pepper. Reserve.

Meanwhile, cook orzo according to package directions or until al dente. Drain but do not rinse. While pasta is still fairly warm, toss it with the reserved dressing. Let mixture totally cool, then toss in remaining ingredients. Serve immediately, or cover and refrigerate if made ahead. Salad can be made up to 24 hours in advance. © 2004 Kathy Casey Food Studios®

Mediterranean Red Potato Salad with Feta Vinaigrette
Makes 8 cups

2 pounds red potatoes, cut in 1-inch pieces (about 6 cups)
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup halved pitted calamata olives
1 cucumber, peeled, seeded and diced
1/2 cup chopped roasted red peppers
1 small green pepper, diced
1/2 cup tiny-diced red onion
4 ounces feta cheese, crumbled (about 1 cup crumbled cheese)
1/4 cup chopped fresh Italian parsley

Steam potatoes until very tender, about 12 – 14 minutes.

Meanwhile, in a large bowl make the dressing by whisking together the vinegar, olive oil, Dijon, oregano, salt and pepper.

When potatoes are still warm, toss them with the dressing and set aside until cool, then stir in the remaining ingredients.
© 2008 Kathy Casey Food Studios®

 

Posted by Kathy on May 22nd, 2008  |  Add Comment |  Posted in Restaurants, KOMO Radio, Recent Posts, Recipes, poultry, sides

Book Review: We’ve Always Had Paris

We’ve Always Had Paris…And Provence: A Scrapbook of Our Life in France

Patricia and Walter Wells

Who hasn’t dreamt of a life in France. Long mornings, lingering over a frothy cappuccino and the flakiest pain au chocolate. Strolling along the Champs Elysées, an afternoon lollygagging in the left bank, and fabulous meal made from the freshest meats and produce to cap off the day. American’s have and always will be captivated by a life in France, and with Patricia and Walter Well’s New Book We’ve Always Had Paris…And Provence,” we can life out life in France, at least vicariously through the expatriate pair.

Patricia Wells is a well known French culinary expert with many books under her name, and contributor to The International Herald Tribune, Food and Wine, and other culinary magazines. The first chapter starts off with a take from Walter then Patricia. Less “He said, She said.” The two finish stories as lovers finish each other’s sentences, seamlessly. You practically expect to see a picture of the two smooching at the end of each chapter, instead, mouth watering recipes.

Posted by Kathy on May 20th, 2008  |  Add Comment |  Posted in Restaurants, Books to Cook

Seattle Casual Cool as Heard on KOMO Radio

 Check out three of Seattle’s coolest small spots for great casual dining.

Skillet: Think gourmet farmer’s market when you think of what Skillet has to offer. A “kobe” style burger with pungent camberloza cheese and smoky bacon jam tempts, while a spring farro salad dotted with Washington asparagus, arugula, and shaven pecorino appeal to a lighter side.

Locations: Check website. Hours: Breakfast 9AM-10:30AM, Lunch 11ishAM-2PM.

Lunchbox Laboratory:

Burgers, Fires, and Shakes, oh my! This Ballard gem serves up comfort food re-vamped and better than ever. Burgers are composed out of beef, buffalo, chicken or lamb and topped with a variety of sauces, from basil aioli to super garlic sauce (with about 13 others to choose from). The chalkboard menu also sports super sides, mac & blue cheese and sweet potato fries, and out of this world shakes and malts.

Lunch Box lab2

Location: 7302 15th AVE NW, Seattle, WA 98107. Hours: Mon, Wed-Sat 11AM-8PM, Sun 9AM-6PM.

Pike Street Fish Fry:

Pike Street Fish Fry

Fresh fish, seasonal vegetables, and a bubbling vat of frying oil is what you get at the new Pike Street Fish Fry. Start off with fried asparagus spears and dip them into horseradish aioli. Nibble on crisp fried oysters plunked in a salsa verde. Sandwiches embody freshly grilled fish, snuggled in tight with pickled cabbage. The space is small, and you will most likely be standing to imbibe and snack; dining in the spirit of street food doesn’t get better than this.

 Pike Street Fish Fry 2

Location: 925 E. Pike Street, Seattle, WA 98122. Hours: 5PM-Late

Posted by Kathy on May 15th, 2008  |  Add Comment |  Posted in Restaurants, Foodie News, KOMO Radio, Recent Posts

Book Review Swedish Cakes and Cookies

Another book to come across my desk recently is the “Swedish Cakes and Cookies” cookbook, translated into English by Melody Favish, published by Skyhorse Publishing Inc.

I love to bake and this book inspires with drool-worthy photos of familiar Swedish baked goods like Danish Pastry Twists (danishes) and Checkerboard Cookies to yummy Arrak Balls and Margareta’s Spicy Rusks.

More than just a collection of recipes, this super useful book includes tips and alternatives for gluten free cakes and cookes, as well as photo step-by-step for making yeasted dough and puff pastry.

Flipping through the recipes makes me long for Christmas cookie exchanges and it’s only May!  

Posted by Kathy on May 15th, 2008  |  Add Comment |  Posted in Books to Cook, Foodie News, Recent Posts

Women, Wine & Shopping

Grab your gal pals and pencil in Women, Wine & Shopping event at the Bellevue Westin Grand Ballroom on Saturday evening, May 31st! It is going to be a super fun evening with wines from several wineries, including a Columbia Winery Viognier that is super yummy, and a signature cocktail by moi, created just for the event.

I’m going to be delivering a presentation on easy entertaining; menu ideas, tips on what makes a great party, menus, cocktails, wines and more. The summer months ahead will being about plenty of opportunity to put my tips to good use. The event also features gorgeous tablescapes in a variety of party themes for your peruse.

Hope to see you there!

Lisiten to the Women, Wine and Shopping promo here.

Posted by Kathy on May 14th, 2008  |  Add Comment |  Posted in Restaurants, Foodie News, Recent Posts

A Tasty Seattle Dinner Benefitting Cancer Research

Sunday May 18th eight NW chefs will be gathering gotether to create a 6-course dinner at the Grand Hyatt Seattle to benefit Fred Hutchinson Cancer Research Center. Tickets are $250 per person. Click here for ticket infomation.

Chefs Mike Davis (26 Brix, in Walla Walla), Robin Leventhal (Crave), Russell Lowell (Russell’s), Tamara Murphy (Brasa), Felix Penn (Pair), Brian Scheehser (Trellis), Jason Wilson (Crush) and certified executive pastry chef Kim Smith are donating their time and talents to prepare an elaborate culinary adventure. With this line up, dinner is sure to be spectacular!

One of the dinner hilights will be that guests will be among the first to sample Tamara Murphy’s prosciutto, which she raised, prepared and cured for a year.  The ham will be served as a starter dish with minted Yakima asparagus, foraged greens, fava beans and aged pecorino from Estrella Creamery of Montesano. (You can learn more about Tamara’s passion for pigs at her website Life of A Pig.)

Each course of dinner will be paired with an exceptional wine provided by Washington state wineries including Camaraderie Cellars, Chateau Ste. Michelle, Desert Wind, DiStefano Winery, Sheridan Vineyards, Three Rivers Winery, Va Piano Vineyards and Wineglass Cellars .The live auction features one-of-a-kind culinary experiences, most notably Chef Lowell’s signature Elk Camp feast of wild game and fine wines. At the Elk Camp dinner, guests are served a fully appointed eight-course meal in a warm tent surrounded by a snowy, old-growth forest.  This alone would be worth attending to bid on this!!! I have heard these “camp dinners” are truly wild!

The Premier Chefs Dinner is presented annually by the Premier Chefs Dinner Advisory Board and the Hutchinson Center’s Magnolia Guild. All proceeds benefit the Center’s general fund, which sustains vital programs such as faculty recruitment, pilot-research projects, shared-research facilities and patient-family support.  Here is the delicious menu!……….

Appetizers
Oregon Rabbit and Pistachio Rillettes
with  Local Rhubarb Compote, Bakery Nouveau Crouton
Felix Penn, Pair
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2007 Wineglass Cellars Sangiovese Rosé

Minted Yakima Asparagus with Tamara’s House Cured Prosciutto
Foraged Greens, Fava Beans, Estrella Creamery Aged Pecorino
Tamara Murphy, Brasa
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2006 Chateau St. Michelle Horse Heaven Sauvignon Blanc

Torchon of Sonoma Valley Artisan Foie Gras
Black Currant – Citrus Marmalade and Lemon Thyme Brioche
Mike Davis, 26brix
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2003 DiStefano Saint John

Local Spot Prawns Stuffed with Dungeness Crab
Yukon Gold Brandade with Wild Ramps, Vadouvan Lemon Butter
Jason Wilson, Crush
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2005 Desert Wind Chardonnay

Pan Seared Wild King Salmon with Trellis Garden Leeks
Fine Herbes Salad, Artichokes, Tomato Vinaigrette
Brian Scheehser, Trellis
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2003 Three Rivers Meritage

Coriander Crusted Northwest Lamb Rack
Saffron Israeli Cous Cous, Sautéed Pea Vines, Chermoulah
Robin Leventhal, Crave
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2005 Camaraderie Cellars Malbec

Roasted Filet Mignon with Yukon Gold and Ricotta Croquette
Glazed Baby Vegetables, Roasted Shallot and Morel Demi-Glace
Russell Lowell, Russell’s
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2005 Va Piano Vineyards Cabernet Sauvignon

Cheese Course
Beecher’s Flagship Reserve and Humbolt Fog California Goat’s Milk Blue
Buckwheat Sablée and Vinum Hyppocraticum Gelee
Brent Martin, Seattle Grand Hyatt

Dessert
Trio of Desserts
Gingered Chocolate Torte, Jasmine Plum Coulis
Local Rhubarb Tart with Hazelnut Crumble
White Chocolate Latte Semi-Freddo, Sesame Lace Tuile, Single Malt Scotch Caramel
Kim Smith, CEPC
 

Posted by Kathy on May 12th, 2008  |  Add Comment |  Posted in Restaurants, Foodie News, Recent Posts
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