Posts from July, 2009

Summer Time Seafood

There are seafood events happening all over the country this month, from right here in Seattle’s Ballard neighborhood, all the way down to the Big Easy.

This weekend I will be a judge in the 5th annual Great American Seafood Cook-Off, held in New Orleans, LA. The cook off features one entrant per state and I’ll be tasting their creations and casting my vote for the talented chef who will take the crown.  Day one will be action packed with all the chefs on stage as well as cooking demonstrations from guest chefs.  For the five finalists, day two holds another set of challenges as mystery ingredients are introduced and cook times are reduced as the chefs prepare a dish that the home cook can easily recreate.  I’ll be sure to keep you posted on the winning chef and recipe!

The following weekend you can head to Ballard and “Get Your Viking On.” Celebrate 35 years of sun, seafood and Scandinavian-ness at the Northwest’s favorite neighborhood summer festival, Ballard Seafood Fest.  It’s a time for salmon to sizzle, fire hoses to spray, beer and wine gardens to sooth, and entertainment to scintillate.  And as always, it’s a moment for Ballardians to pay homage to their culture and history, as well as to celebrate today’s history makers. An event that began in 1974 as a one-day salmon BBQ, has at age 35, grown to encompass nearly all of downtown Ballard. It now hosts scores of quality arts & crafts, a plethora of seafood vendors, a kid’s fun center, both a beer and wine garden, goofy trademark contests such as the lutefisk eating competition, and finally, three entertainment stages featuring the best of the Northwest and beyond. So set aside Saturday & Sunday, July 25 & 26 and come to Ballard to join in the festivities.

And for those that are heading out to summer beach cottages I’ve included my favorite recipe for all your shore booty – crab, mussels, clams and more in Beachfront Seafood Stew. Whether you make this stew for a dinner party or make the base ahead to take along to the beach to enjoy after a day of clamming and mussel-gathering, the dish calls our for a bottle crisp white wine such as a crisp Covey Run Pinot Grigio or if your a red wine drinker, a bottle of Columbia Syrah.

Beachfront Seafood Stew

Makes 4 to 6 servings

Base
1/4 cup olive oil
1 cup chopped white onion
1/2 cup chopped red bell pepper
1 tablespoon minced fresh garlic
1 cup thinly sliced mushrooms (about 5 ounces)
1 cup thinly sliced fennel bulb (about 1 small bulb)
1 1/2 teaspoons finely grated orange zest
1/2 cup dry white wine
2 cups clam juice
3 cups chopped ripe tomatoes or diced canned plum tomatoes with juice
Pinch of saffron threads (optional)
1 teaspoon salt
Dash of Tabasco sauce
1/2 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
Fresh-cracked black pepper
1 tablespoon minced fresh basil

Seafood
1/4 cup olive oil
12 ounces littleneck clams in the shell
8 ounces mussels, scrubbed and debearded
8 large shrimp, peeled and deveined
4 ounces sea scallops, halved
8 ounces boneless, skinless firm-fleshed fish, such as salmon, cod, or halibut, cut into 2-inch pieces
4 large or 6 small cooked red potatoes, quartered or halved, depending on size
1/4 cup Pernod liqueur (optional)

Fresh rosemary sprigs for garnishing

To prepare the base, heat the oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, garlic, mushrooms, fennel, and orange zest. Cook, stirring often, for 4 to 5 minutes, or until tender.

Add the wine, clam juice, tomatoes, saffron, salt, Tabasco, rosemary, thyme, and pepper to taste. Turn the heat to high and bring the mixture to a low boil, then reduce the heat to low and simmer for 6 to 8 minutes. Remove from the heat, stir in the basil, and adjust the seasoning if necessary. If not using immediately, cool and refrigerate until needed. Reheat before proceeding.

To finish the stew, heat the oil in a large pot or Dutch oven over medium-high heat. Add the seafood. Lightly sauté for 30 seconds, turning the fish and scallop pieces as necessary. Add the potatoes and Pernod and cook 30 seconds more, then add the hot stew base.

Cover the pot and cook until the clams and mussels just open. (Take care not to overcook the seafood.) Immediately remove from the heat. Discard any clams or mussels that have not opened. Divide the fish and shellfish among individual large bowls, then ladle in the broth and vegetables. Serve immediately, garnished with rosemary sprigs.

Chef’s Note: Serve this with thick slices of crusty French bread for soaking up the juices.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey.

Posted by Kathy on July 16th, 2009  |  Comments Off |  Posted in Foodie News, KOMO Radio, Recent Posts, Recipes, seafood, Tasty Travels

Tales of the Cocktail Swag!

Check out this fun article from Seattle Metropolitan magazine featuring tales from the Tales of the Cocktail conference, and all the fun SWAG we scored!

Posted by Kathy on July 15th, 2009  |  Comments Off |  Posted in Cocktails, Foodie News, Recent Posts

The 5th Annual Great American Seafood Cook-Off!

Talk about jet setting, I’m just now in New Orleans’ French Quarter for this years Tales of the Cocktail, then to return a week later to judge the Great American Seafood Cook Off! The cook off features one chef from every state and I’ll be tasting their creations and casting my vote for the talented chef who will take the crown.  This year celebrates 5 years of the competition with the winners to date representing Mississippi, Georgia, Florida and Texas.  Let’s cross our fingers for some NW representation in the winner’s circle! This year’s NW vote is from Alaska, Robert Kinneer, and there’s one woman in the mix too, Margaret Salt Mclellen. 

Also, a great little independent book store in New Orleans’s uptown, Octavia Books, will have autographed copies of my new book, Sips and Apps.  So if you’re in the neighborhood, head down and pick up a copy.

The Great American Seafood Cook Off is July 18th-19th held at the Morian Convention Center. Click here for more information.

Posted by Kathy on July 10th, 2009  |  Comments Off |  Posted in Foodie News, Recent Posts, Tasty Travels

A Quick Tale from Tales of the Cocktail

G’day, fans of Kathy Casey.  My name is Keith Waldbauer.  I’m the new guy, her recently brought-on Associate Mixologist.  Really nice to meet you.  I’ll be contributing to this blog from time-to-time, and I thought it might be a good idea to take a minute to introduce myself and let you know not only who the heck I am, but, also, what we’re up to here at Liquid Kitchen.

I’ve been bartending in Seattle for several years now, most recently having helped open Barrio, the new Mexican restaurant/cocktail bar on Capital Hill.  Prior to that, I manned the bar at Union, the flagship restaurant in the Ethan Stowell empire.  Through that time, I’ve been featured in the Seattle Times, the Seattle Weekly, the Seattle Post Intelligencer, the Stranger and Imbibe Magazine.  Last year I was nominated for a Rising Star Mixologist Award from StarChefs.com.  The man I lost to, Jim Romdall, is the bar manager at the current bar I work at, Vessel.  Vessel, if you have not been, is widely considered to be one of the best cocktail lounges in Seattle, if not the world.  If you’re ever downtown and feeling thirsty, hit us up on 5th Avenue right next door to the Fifth Avenue Theatre…. we’re pretty good at scratching that itch.

So, okay, that’s me.  It’s nice to meet you.  Now that we’re all caught up,  let’s talk about what we’re up to at Liquid Kitchen.

It’s currently 9:15 a.m. in New Orleans, 7:15 a.m. in Seattle, and I’m sitting in the lobby of the Hotel Monteleone, epicenter for the Tales of the Cocktail event held here annually.  The people walking around me are the luminaries of our tiny little piece of the culinary world;  world-famous bartenders and bar impresarios, cocktail book writers, spirit representatives and enthusiasts.  In short, the entire galaxy of the world cocktail culture/revolution gathered together within a single hotel.  And Liquid Kitchen is smack dab in the middle of it.

So, while Kathy Casey, Cameo McRoberts and I wait for drinks at the understandably understaffed hotel bar (the world-famous Carousel Bar, home of the classic Vieux Carre cocktail, recipe to follow), we’ll be filing posts on at least 20 percent of the shenanigans, seminars and events.  If you were here with us, you’d know that 20 percent is a rather generous number… but let’s not get into that just yet.  Instead, let’s talk about the events and seminars we’re partaking in.

Yesterday, actually, was a busy day for us.  Kathy was an integral part of two panels, one regarding managing the rising costs of goods, the other involving beverage consultation.  Kathy is, as you know, uniquely qualified to speak on these topics.  Her background as both chef and bartending consultant gave the audience a perspective unlike anybody else here at the conference and she was magnificent.  Outside of the conference, Kathy, Cameo and I have eaten very very well;  it’s New Orleans, after all.  Yesterday was lunch at the world famous Napolean House with muffulettas and Pimm’s Cups.  Dinner last night should be its own epic blog posting, but let’s just say I’ve been looking forward to returning to Cochon for a year now and it DID NOT disappoint.  We were accompanied by Liza Zimmerman of Cheers magazine and her wonderful and hilarious posse. 

The week ahead has days chock-full of events and laughter and good times just like yesterday.  I love this time of year.  Keep track of us on Kathy’s Twitter if you get a chance…. it’s not quite like being here, but it’s close enough.

As promised, the recipe for the Vieux Carre cocktail, invented here at the Hotel Monteleone by a bartender named Walter Bergeron sometime in the 1930’s.  It has all the hallmarks of New Orleans and, chances are, if you mix one RIGHT NOW, Kathy, Cameo and I will be sampling one at the same moment in New Orleans.

The Vieux Carre Cocktail
3/4 oz rye
3/4 oz cognac
3/4 oz sweet vermouth
1/4 oz Benedictine
dash Angostura bitters
dash Peychauds bitters

Stir in a mixing glass with ice, strain into your best old-fashioned glass with fresh ice, then zest and garnish with a lemon twist.  And, finally, raise your glass in the direction of New Orleans.  If you do it right now, Kathy, Cameo and I will likely be raising our own glasses in the direction of Seattle.

– Keith

Posted by Kathy on July 9th, 2009  |  Comments Off |  Posted in Cocktails, Foodie News, KOMO Radio, Recipes, Tasty Travels

Follow Kathy Casey at Tales of the Cocktail

Follow my cocktail adventures on my blog or catch my tweets at KathyCaseyChef
and LiquidKtchn … I’ll be posting often.

 

And check out my Facebook Fan-Page the Liquid Kitchen — there will be lots of posts and photos there, too. Sign up to be a fan and follow the buzz……..

 

And wish me luck on Sunday at the Bitters Challenge — I have 3 bitters that made it into the finals!

 

Each year Tales of the Cocktail offers a spirited series of dinners, demos, tastings, competitions, seminars, book signings, tours, and parties, all perfectly paired with some of the best cocktails ever made. Follow the buzz!!!

Posted by Kathy on July 6th, 2009  |  Comments (1) |  Posted in Cocktails, Foodie News, Lifestyle, Recent Posts

4th of July Weekend Party Pleasers

PICINC_PASTA_SALAD lo res

With the 4th of July right around the corner and picnics and parties to attend everyone is scrambling for a great recipes for pot-luck and party “bring-a-longs”.

Side dishes and salads rule for this kind of thing…from potato salads, macaroni and pasta salads, bread salads… to great planks of zucchini and onions charred on the grill. Just serve up some grilled steaks, portabellas, sausages, chicken, fish or shrimp – ask friends and family to bring the sides and – viola! – instant outdoor party. Add in some shortcake topped with fresh berries (or berries and fresh apricots if you like to mix things up a bit!) and some whipped cream and you have yourself a delicious holiday weekend get-together.

I’ve included in this weeks recipes an “Old School”  Picnic Pasta Salad that is quick and easy and still a crowd pleaser for those traditionalists.  Potato Salad gets a quick re make in my recipe for Pesto Smashed Potato Salad . For the more “gourmet crowd” Then there’s a recipe for my Turkish Tabouli – great with the addition of pistachios and dried apricots and is terrific served up with grilled shrimp or spiced chicken.

Check out my recipes below for some fun ideas for easy potluck sides, perfect for this festive, sparkling and happy holiday!  Pack a picnic and enjoy the fireworks!

 

“Old School” Picnic Pasta Salad

Always popular pasta salads are best mixed together just far enough in advance so the flavors meld but still stay bright and fresh.

Makes 8 – 10 servings

8 oz dry, small shell pasta
3 Tbsp mayonnaise
1/2 cup high-quality Italian salad dressing
2 cloves garlic, finely minced
1/2 tsp black pepper
1/4 cup chopped parsley
1 cup shredded cheddar cheese
3/4 cup frozen peas, defrosted
1/3 cup small-diced red onion
1 can (2.25 oz) sliced black olives, drained well
1 lb Campari® Cocktail Tomatoes, diced or 1 1/2 halved cherry or grape tomatoes

Cook pasta according to package directions, rinse and drain well.

In a large bowl whisk together the mayonnaise, dressing, garlic and pepper. Gently mix with pasta and remaining ingredients.

Created for Sunset Produce Company by Kathy Casey

Pesto Smashed Potato Salad

Makes 12 or more servings

2 tablespoons minced fresh garlic
1 tablespoon Dijon mustard
1/2 cup minced sweet white onion
1/2 cup olive oil
1/2 cup basil pesto, homemade or purchased
1/4 cup cider vinegar
1 tablespoon kosher salt
1 1/2 teaspoons coarse-ground black pepper

2 1/2 pounds small Yukon Gold potatoes or other fun, local small potatoes found at farmers markets, such as marble potatoes, fingerlings or baby pinks
1/2 cup tiny-diced red bell pepper
1/4 cup chopped Italian parsley
2 tablespoons chopped fresh basil

In a large bowl, whisk together the garlic, mustard, onion, oil, pesto, vinegar, salt and pepper to make the dressing; set aside while continuing with recipe.

Wash potatoes, then steam, whole, till very tender—be sure they are cooked all the way through. Potatoes should take about 17 minutes for small Yukons but time will depend upon size.

When potatoes are cooked, immediately drain, and add potatoes to the bowl of dressing. With a large spoon, lightly mash potatoes—not like mashed potatoes but more to break them up into chunks; the goal is to lightly smash/break open the potatoes. Then add bell pepper, parsley and basil. Fold potatoes into dressing with a large rubber spatula to coat all pieces.

This salad is great served warm or at room temperature. You can make salad the day or morning before serving and then refrigerate. If making ahead, remove from refrigerator 1 hour before serving to bring to room temperature.

Recipe © 2009 by Kathy Casey Food Studios®

Turkish Tabbouleh Salad with Dried Apricots & Pistachios
Makes 8 cups

1 3/4 cups boiling water
2 teaspoons kosher salt (divided)
1 1/2 cups bulgur wheat
6 tablespoons fresh lemon juice
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
3 roma tomatoes, diced 1/2 inch
4 green onions, thinly sliced
3/4 cup coarsely chopped dried apricots
3/4 cup shelled pistachios, lightly toasted
1 can (15 1/2 ounces) garbanzo beans, drained
1/4 cup tiny-diced sweet white onion
1/4 cup chopped fresh mint
1/2 cup coarsely chopped flat leaf parsley
1/2 cup coarsely chopped cilantro

In a medium saucepan over high heat, bring water and 1 teaspoon of the salt to a boil, then immediately stir in the bulgur wheat and remove from the heat. Cover and let sit for 1 hour or until all the water has been soaked up.

Uncover and let cool.

In a large bowl, mix together remaining 1 teaspoon of salt, lemon juice, black pepper and olive oil. Then add remaining ingredients and cooled bulgur. Mix together well, until all ingredients are coated with dressing.
Recipe © 2009 by Kathy Casey Food Studios®

Posted by Kathy on July 2nd, 2009  |  Comments Off |  Posted in KOMO Radio, Pasta-Risotto, Recent Posts, Recipes, salads, sides
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