Posts from October, 2009

Spice is Nice!

To hear my KOMO segment online, click here!

We all know the most commonly used spices: cinnamon, nutmeg, allspice, cloves, and mostly use them in baked goods. But what about all the other spices and exotic combinations? Like Chinese Five-Spice—a sultry blend of fennel seed, cinnamon, cloves, star anise and Sichuan peppercorns. Great to sprinkle on homemade roasted peanuts!

Or to consider a totally different spice profile, the cardamom seed. A native of India, this extremely flavorful spice has spread throughout the world—the white pod form is used in Scandinavian baked goods, green pods are preferred in Indian and Middle Eastern cooking, the unique black pod is used in African cooking, with its alluring and smoky flavor. I love it in squash soups!

Here’s a recipe with a multitude of seeds—including black mustard, coriander and cumin seeds—crushed and mixed with vibrant yellow turmeric, sassy cloves, and cinnamon, then stirred into Dijon mustard, oil, fresh ginger and kosher salt. I like to rub this zoomy-flavored paste on pork tenderloin 30 minutes before cooking. The rub imparts all the nice spice into the meat, which roasts up into a juicy, fragrant, d’lish dish. This is so wonderful served with simple, steamed basmati rice!

If you’re new to cooking with spices, I suggest going to the bulk section of a PCC grocery store or one of the spice shops around town, like Market Spice or World Spice, where they have loads of loose spices; there you can buy just what you need, be it a pinch or a squiggle. Then, try my recipe—or create some of your own—to see what “spice of life” you can bring to your cooking!

Fragrant Spice-Rubbed Pork Tenderloin

Makes about 4 to 6 servings

2 pork tenderloins, 1- to 1 1/2-pounds each 

Rub
1/4 teaspoon red chili flakes
2 teaspoons black mustard seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
5 cloves
1 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
2 tablespoons minced fresh ginger root
2 teaspoons kosher salt
1 tablespoon Dijon mustard
2 tablespoons vegetable oil

Place a rack in a shallow roasting pan or on a rimmed baking sheet. With paper towels, pat the pork dry then pull off any loose fat. In a mortar and pestle, crush the chili flakes, mustard, coriander and cumin seeds, and cloves until coarsely ground. If you don’t have a mortar and pestle, put spices in a plastic sandwich bag and set on a cutting board. Smash with a meat mallet, hammer, or heavy pot.

In a large bowl, combine the crushed spices with remaining rub ingredients. Add the pork to the bowl and smear the rub onto all sides of the pork, being sure to use all of the rub. Place tenderloins, nicely spaced apart, on the rack. Let sit for 30 minutes so that the rub will flavor the pork well.

Meanwhile, preheat oven to 375°F. Cook pork for about 40 to 45 minutes or to an internal temperature of 160°F at thickest part of meat. Remove from oven and let rest 5 minutes before slicing into 3/4-inch-thick pieces for service.©Copyright 2009 by Kathy Casey Food Studios®

Posted by Kathy on October 29th, 2009  |  Comments (1) |  Posted in KOMO Radio, meats, other, Recent Posts, Recipes

Greetings from Abu Dhabi!

This is Keith Waldbauer, Consulting Associate Mixologist for Kathy Casey Food Studios/Liquid Kitchen.  If we’ve never met, hopefully we’ll be able to remedy that situation sometime very soon.  In any case, I’m standing in for Kathy for a hot minute to give an update about our adventures in the beautiful Middle East, nearly halfway around the world from our lovely home base in Seattle.

So, why am I writing this blog post, and not Kathy?  Well, at this moment, Kathy is perfecting an inspired cocktail menu for one of Fairmont Abu Dhabi’s many signature bars, and let me be the first to tell you that this is no small task.

Developing a cocktail menu in an unfamiliar culture has inherent obstacles we just don’t find back home (such as sourcing materials readily available at home but difficult to obtain here).  Developing a world-class cocktail menu designed to represent the pinnacle of mixology available in Abu Dhabi adds an increased (but thoroughly welcome) challenge.  Add to that the training of the bartenders and the staff on the artistry involved in making our cocktails and you have… well, you have me standing in for Kathy while she performs her magic here.

Some of our impressions on the first few days of our adventures in Abu Dhabi:

* It takes a long time to get here from Seattle.  John and Kathy picked me up at my apartment at 8:30 a.m. on Tuesday, October 13th.  Kathy and I finally relaxed in our rooms at 1:00 a.m. on Wednesday, October 14th.  So…um…*whew*

* The staff at the Fairmont Abu Dhabi is among the friendliest, most accommodating collection of people we have ever encountered.  Every single employee has gone out of their way to not only make us feel at home (no easy task) but to also acquiesce to our demands to help make the bars we’re consulting with rank among the very best.  The commitment shown by the staff here to excellent service in all facets literally surprises us every single day…. I know of no higher compliment we can give than that.

* Our mixology classes have been enthusiastically attended and Kathy and I are having fun sharing the passion we have for the craft of bartending at the highest level.  These are five hour classes, every day, and the last hour is just as high energy as the first hour.

* The hotel is absolutely stunning.  Follow this link and scroll through.  And know that the pictures can’t possibly do justice to the physical experience.

* Um… yeah… it’s hot outside.

* There is a perverse exhilaration in opening a bar (or five) in which 12-15 hour days is the minimum.  What’s perverse is neither Kathy nor I even realize we put in those kind of workdays.  That’s how fun this is.

* Finally, as much great work as we’re doing and as much fun as this is, we do miss our rainy NW home.  I know Kathy misses her husband John and also her staff at KCFS.  I miss Vessel and Liberty, the bars I work at, and all my regular guests and friends.  We’re looking forward to getting back in time for the holidays.

Abu Dhabi.Sparkly Couch
The sparkle couch Kathy loves so much she swears
she’s taking home with her…

Abu Dhabi.Ultra Lounge
Fairmont Bab Al Bahr lobby

Abu Dhabi.Keith on Steps
Outside the hotel

Posted by Kathy Casey on October 23rd, 2009  |  Comments (1) |  Posted in Recent Posts, Tasty Travels

A Taste of Summer in October

This is Cameo McRoberts filling in for Kathy while she’s shaking up some fun overseas. I’m an Executive Chef here at Kathy Casey Food Studios and I’ve worked with Kathy on a lot of things. What I love the most is sharing ideas with her!  When Kathy asked me to take over this week’s Dishing post, you can imagine I jumped at the chance.  What better opportunity to discuss my favorite subject: Me!! Oh wait, I mean Mexican food!

October normally brings in colder weather and a shift in mentality for heartier meals. With the onset of fall, our cravings turn to slow cooked and braised dishes, a staple in Mexican cuisine. I like to make this Yucatecan style Ceviche to bring about one last taste of a warm Summer before the Winter frost kicks in.

Ceviche is normally fish ‘cooked’ in lime juice, but with this one we cook the seafood first.  It’s great choice for people who don’t enjoy raw or undercooked seafood. I also like to use the 1# seafood medley that is usually available at Trader Joe’s.  It has a mix of shrimp, calamari and scallops that work well in the dish.   I also like to use a Japanese mandolin or julienne for texture appearance.  If you don’t have one, medium dice or julienne so that everything is the same size, but keep the onion pretty thin so it doesn’t overpower.

Now a little about me and my fave Mexican restaurants:
Before joining the D’Lish entourage, I was Sous chef at the highly acclaimed Frontera Grill and Topolobampo, winner of James Beard awards galore. Most recently, Rick Bayless, chef and owner, won Top Chef Masters making him a household name. 
Since my return to Seattle the quest for soul satisfying Mexican fare has left me a little weary.  But Seattle’s taco truck obsession and the honest offerings of a few places in town, eases the homesick pangs in my belly for the truly authentic. 

Taqueria la Fondita II has true carnitas… Pieces of pork butt braised in lard; once the meat is cooked the heat is turned up so the little tender morsels begin to fry.
Senor Moose offers up dishes that I love to see on the menu but don’t always make it, like Mancha Manteles, one of the 7 traditional moles, sweetened with plantains, and usually garnished with grilled pineapple and chorizo.
And dear to my heart, forever underrated, but always busy, is Agua Verde/ Paddle Club.  It’s a pain to get a table. But their dedication to sustainability, their staff (some have been there over 10 years), their delicious food, and not to be forgotten, the view make it one of my favorite Seattle places.
The best place to find Mexican ingredients is La Conosupo Grocery, in Greenwood. They have everything you need, a good selection of cheeses and chilies, and it’s not too intimidating if you don’t speak Spanish. 

With that said, go grab a six pack of Pacifico, some chips and rent ‘The Three Amigos”!  Don’t forget to enjoy the ceviche and reminisce of this past summer… Or plan for the next one!

Yucatecan Ceviche
Serves about 4-8 people

1 lb seafood medley (or 1/3 lb each, shrimp, calamari, or scallops)
1/2 cup red onion, thinly sliced
1 c. jicama, julienne or med dice
1 cucumber, julienne or med dice
2 oranges, peeled and segmented
1/4 c. cilantro
3/4 c. lime juice, fresh squeezed
3/4 c. orange juice, fresh squeezed
1/4 tsp. habanero chili, very finely minced
Salt & sugar approximately a Tablespoon each. 

For the seafood: Bring 3 quarts of water to a rolling boil.  Turn heat OFF and add the seafood medley, stir seafood constantly until the shrimp are cooked all the way through.   Strain off water and set seafood into refrigerator to cool.  Prepare all of the vegetables if orange segments are too big; give them a quick chop to break up.    Combine lime and orange juice with the minced habanero, pour over veggies. Add the cooled seafood refrigerate for 1 hour.  Serve the ceviche with chips, or plantain chips.  Also delicious over salad greens for a high protein dinner salad. © Cameo Appearance 2009

Chefs Note: salt and sugar levels are different depending on sweetness of orange juice and other vegetables.  Ceviche should be tart and well balanced.  Add salt and sugar at the end and add a little at a time to find a balance.

Posted by Kathy Casey on October 21st, 2009  |  Add Comment |  Posted in Restaurants, KOMO Radio, Recent Posts, Recipes, seafood, Tasty Travels

Avocados – From Pit Growing, to Face Masks, to Green Goddess Dressing …

Okay, where have all the avocado plants gone? You know the ones — the pit poked with 4 toothpicks and set into a glass of water on the windowsill. What fun that was when you were a kid to get it going … with the anticipation of really having your own avocado tree with maybe even fruit. Well, not in Seattle… but the thought was fun!

Yes, avocados are not only tasty but fun and nutritional, too. Like olive oil, they contain monounsaturated fat, the “good fat,” and also more potassium per ounce than bananas. And a few of you ladies may even have done a facemask with them.

But let’s get down to cooking. Avocado and mango are a d’lish combination. Just recently, when attending the Flavor Conference in San Diego, the two were paired deliciously in many dishes throughout the days I was there. One of the tastiest was nut-crusted, flash fried, avocado wedges on a mango slaw with a sweet and spicy dressing – served in a martini glass…very tasty! There were even mini avocado mini cupcakes with an avocado cream cheese frosting and avocado margaritas! I know…sounds a little weird –but they were super yummy!

Avocados, often called alligator pears by the French, are probably most commonly used in guacamole. In my guacamole recipe I used a little buttermilk. I saw a terrific Mexican lady make it this way years ago and have done it that way myself ever since. It adds creaminess, with a sharp bite to it.

And then, what about Green Goddess dressing? Remember this one? You don’t see it around very much but it is truly one of the most delicious salad dressings ever created. Try making my Retro Green Goddess  Dressing which is great served “old school” style over wedges of iceberg or romaine  with shrimp meat, sliced radishes and diced cucumber – yum!

Another great salad recipe is my Orange, Avocado & Red Onion Jumble with Poppyseed Vinaigrette … wonderful as a compliment to grilled salmon or to top tender bibb lettuce as a starter salad. (also try mixing it up with mangoes subbing for the oranges ).

Just remember when cooking with avocados a few of the “rules.” Buy them a couple of days ahead so they get nice and ripe — but are still firm. Don’t throw that pit away … put it back in your dressings and guacamoles until ready to serve. It helps keep the avocado from turning brown.

And when avocados are cheap, try out a facemask … it really is refreshing!©2009 by Kathy Casey Food Studios

RETRO GREEN GODDESS DRESSING

Makes about 2 cups dressing.

1 ripe avocado (reserve pit)
2 egg yolks*
1/4 cup fresh lemon juice
2 tablespoons thinly sliced chives (optional)
2 tablespoons minced fresh parsley
2 tablespoons minced fresh tarragon
1 shallot, minced fine
4 anchovy fillets
1/3 cup light olive oil
1/2 cup sour cream
1/4 teaspoon black pepper
Kosher salt to taste

To make the dressing:
In a food processor place the avocado, egg yolks, lemon juice, herbs, shallot and anchovies. Process for about 1 minute until well combined. Then slowly drizzle in the oil, as when making a mayonnaise. Mixture should become smooth and creamy. Turn machine off and scrape down the sides. Add the sour cream and pepper. Process for about 30 seconds more. Taste for salt and adjust seasoning as desired.

Place in a container; submerge the avocado pit to help dressing keep its green color. Lay a piece of plastic wrap directly on the dressing’s surface and cover well. Will keep refrigerated for up to 4 days.  © 2009 by Kathy Casey

* Note: Raw eggs are not recommended for pregnant women, children, the elderly or anyone with immune deficiencies.

ORANGE, AVOCADO & RED ONION “JUMBLE” WITH POPPYSEED VINAIGRETTE

This salad is also great with fresh mango substituted for the oranges.

 Makes 4 cups, about 6 servings.
 
3 large oranges
1 cup thinly sliced red onion
2 ripe but firm avocados

Vinaigrette

3 tablespoons white wine vinegar
1 teaspoon finely minced fresh ginger
2 tablespoons Dijon mustard
3 tablespoons honey
¼ cup salad oil or light olive oil
2 teaspoons poppy seeds
2 tablespoons chopped Italian parsley
Dash of tobacco or pinch of chili flakes if desired
Pinch of salt

Make vinaigrette first. Combine all ingredients in a bowl and whisk together until smooth. Chill until ready to serve salad. 

Cut ends off of oranges and then cut skin off the sides of orange, carefully removing all the white pith. Cut oranges in half lengthwise and then cut into ¼-inch slices. Place in a large bowl with onion. Cut avocados in quarters, peel and then slice into salad.  Toss with dressing and serve.
© 2009  by Kathy Casey

Posted by Kathy Casey on October 15th, 2009  |  Comments (1) |  Posted in KOMO Radio, Recent Posts, Recipes, salads, sides

Dishing with Kathy Casey: Fall Newsletter

Traveling to Far-off Exotic Lands

This year I’ve been flying all over the country for special events and fun foodie adventures. Now it’s time to take my travels overseas! In mid-October, my associate mixologist Keith Waldbauer and I are headed to Abu Dhabi, where we’ll be training and implementing a fantastic cocktail program and culture for the new Fairmont Hotel there, and then later, in Dubai, we’ll be taking part in a mixologist round-table session put on by Monin and Caterer Middle East Magazine (the big foodie mag of the Middle East)! I’ll make sure to take lots of photos and blog and tweet as much as I can while over there. It will definitely be an amazing experience and I’ll do my best to share all of it with you. So, if you want to hear more, follow me on Twitter.

LA Travels: From Hot Dogs to All-Out Partying
Lately, I’ve been traveling to LA a lot for business (and a little bit of pleasure, too!). Here is what I was up to while I was there:
I checked into to the SLS Hotel in Beverly Hills, my favorite place to stay while I’m visiting LA. Down to every last detail, the SLS screams “fabulous!” Then started my weekend dine around LA. First stop was Pink’s Hot Dogs in Hollywood. It’s one of the most famous hot dog places in the United States and has been around for 70 years. This is the hot dog spot, hands down. Even some of Hollywood’s finest, like Bill Cosby, Celine Dion, and Bruce Willis, will frequent Pink’s, known for their famous chili dogs.

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Pink’s Hot Dogs in LA 

After some much needed relaxation to recover from my hot dog coma, we headed to fancier digs at Osteria Mozza, the concept created by Mario Batali along with Nancy Silverton and Joseph Bastianich, and the latest place to see and be seen in LA. The menu includes an extensive list of their take on traditional Italian fare, from a mozzarella bar to pan-roasted pork … even torta della nonna.

The thing I love most about LA is hitting the town! There are so many great places to go out for fabulous cocktails. Here are some of my favorites from this most recent trip. 

The Varnish Bar is a quaint little old-school speakeasy-style bar in the Historic Downtown district. Go to Cole’s French Dip Restaurant and head to the back. Once you’re inside, you’ll never look at alcoholic drinks the same way again … they craft a fine cocktail!

Giving off the 1930’s blend of innovation, elegance, and architecture, the Edison nightclub/bar perfectly handcrafts each cocktail. Nostalgic from every drink to the intricacies of the décor, the bar evokes a sense of glitz and glam from bygone eras … AND they have an absinthe cart, complete with an absinthe fairy! This has to be one of my all time fave bars in the US!

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Absinthe cart at the Edison
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The Absinthe Fairy

Then it was time to turn it up a notch and head to some clubs. First, we went to Crimson, a swanky lounge/bar that has humongous lines to get in, separated by one of those thin velvety ropes. Lucky for me, I was able to get right in (one of the many perks of my job!). My posse of girlfriends and I love to dance, so we then zoomed over to Opera. Connected to but separate from Crimson, Opera is a huge nightclub that keeps the crowds moving with funky DJs, an extremely spacious dance floor, and an aura of decadent drinking, boozing, and schmoozing. With only a short while until the bars closed, we wanted to see one more place and decided to check out My House. This modern, hip, and overall crazy lounge/club is just too fun to not go to. Yes, I was channeling my 21-year-old self!

So after all that party time, we wrapped up our weekend at a spa. If you ever want spa treatment done right, go to the SLS Hotel Spa! The experience was relaxing and incredible. Soon as I set foot to get ready, I opened up my locker to find a personal name card with my name on it and a couple of antioxidant-rich gummy bears. Faboo!

Nominated for the Nellie Cashman Award!
I’m super-excited to a finalist for the 2009 Nellie Cashman Woman Business Owner of the Year Award! Nominees are recognized and honored for being women business owners who have gone above and beyond not only to enhance the status and image of women entrepreneurs but also to succeed overall in a business. I’m extremely delighted to be recognized for my hard work and am more than thankful to all my supporters and fans; it is such an honor to be associated with the other nominees who are all very talented. The awards ceremony takes place at the Fairmont Olympic Hotel on Thursday, October 8. Wish me luck, everybody!

More Buzzin’ Good News!
Dish D’Lish now dishes the best honey ever! Our Ballard café & store is selling local honey from the Ballard Bee Company. Packed in 12-oz glass bottles, this honey is amazing and as of now we are the only place it’s available—lucky us!! The bees travel in a 3-mile radius and love all the flowering fennel in our back garden. Additionally, the Ballard Bee Company has agreed to set up a small hive next spring in the back garden at Dish D’Lish Ballard, so we can literally serve items made with honey from our own backyard! Don’t you worry, though; the Ballard Bee Company assures us that they raise docile bees for an urban setting.

Raise Those Jars! Join the Canvolution!
Summer brings fresh and bright flavors to the palate, and some of the best ways to carry those great summer tastes into the colder seasons is by canning, preserving, and jamming. In late August, I teamed up with Canning Across America to throw a special class here at the Food Studios, Preserving the Flavor with Kathy Casey. My class covered many DIY preserving topics and methods. Each participant got to take home a jar of the Spiced Nectarine Jam we made, too. Stay tuned to Canning Across America for other upcoming canning demonstrations. As many now know, I’m an avid jammer. That’s why I’ve joined the Canvolution! What about you?

Speakin’ of Jammin’ …
Dish D’Lish Ballard has a whole slew of our limited-edition preserves available for sale. This summer, Cameo, Travis and I were canning away: Cherry Lemon Ginger Preserve, Strawberry Hibiscus Jam, and Organic Strawberry Lavender Jam as well as Fig Fennel & Orange Chutney and other tasty chutneys and preserves. Come by and pick up a taste of summer to enjoy all year long! I know it’s early to start thinking about this, but they will make great stocking stuffers!

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Travis, Kathy and Cameo jammin’

Something to Wine About!
August was Washington Wine Month. In honor of that, I partnered with Columbia Winery and Covey Run to talk about food & wine pairing and visited Columbia Winery for a book signing and to share some appetizers from my latest book, Sips & Apps. I’ll be back at Columbia Winery on November 14 for the Taste of Red event and hope to see you there! 

Not to Mention …
I was absolutely giddy when I learned that Gary Regan mentioned my latest book in his San Francisco Chronicle column. If you don’t know, Gary Regan is one of the foremost experts on cocktails, bitters, and mixology overall, and being cited by him adds to any mixologist’s industry credibility. I was thrilled that he featured my recipe for a Green-Eye Daiquiri, which uses green Chartreuse and is shaken with a little fresh thyme. Check out Gary’s article and the recipe here.

Mark Your Calendars!
Book Signings: I’ll be selling and signing copies of my latest book, Sips & Apps, at select Metropolitan Markets. I will also be sharing appetizer samples straight from the recipes. Come out to enjoy the apps, get a signed copy and have a quick chat!
November 13 at Met Market (Queen Anne) 4:30 – 6:30 pm
December 3 at Met Market (West Seattle) 4:30 – 6:30 pm

Drinking Lessons at the Sorrento Hotel: The Sorrento Hotel along with Foodista.com is hosting a bi-monthly event investigating the aura, art, and mystery of the American cocktail. I’ll be hosting a night of fun and giving you my expert tips and insight into the allure of the American Cocktail. More information about the event and ticket information can be found at the Sorrento Hotel.
November 16 at Sorrento Hotel (Seattle) 6:00 – 8:00 pm

Holidays Are Coming …
The arrival of fall means that the Holiday Season is right around the corner. A few select dates are available for holiday parties, but the calendar is filling fast. For more information, ask for Jill Benson at (206) 784-7840 or e-mail her at info@kathycasey.com.

Jill can also put together a great company meeting for you, and Chef Cameo McRoberts can lead you in a hands-on cooking class or team-building event! A delicious time is always in store for you at the Food Studios! 

Here’s to a happy fall … I’ll keep you posted on all my culinary adventures on Twitter.

Best wishes, Kathy

Posted by Kathy Casey on October 9th, 2009  |  Comments (1) |  Posted in Newsletter, Recent Posts

Mustard

I love mustard—zesty Dijon; zingy yellow; bitey, coarse, country-style. It is a universal spice—from the seeds cooked in Indian fruit chutneys, to the sinus-clearing fiery paste served with Chinese barbecued pork, to the pungent sweet mustard fruits (that I love so much!) found in Italy. Dijon and rosemary has been a classic smear used on lamb racks for centuries. The climax of the baseball season approaches—and that just calls out for hot dogs slathered with mustard. I know Dijon is tasty, but tangy yellow is just too darn good to ignore in my opinion.

Mustard is a great flavor enhancer. Dijon—once viewed by Americans as the exclusive province of chefs, food snobs and gourmets—has become a staple in the American kitchen. Dijon is a must ingredient in many of my recipes—from classic vinaigrettes to deviled eggs. I often use it to build an extra “layer” of flavor as it can round out the flavors of a dish.

Whole-grain mustard is another great flavor builder, which contributes texture as well: rub it on steaks and roasts or stir it into a garlic cream sauce— it’s good on just about anything! It’s the mustard I’ve included in my Country Mustard Herb Splash, which is terrific tossed with fresh-steamed green beans or just-roasted potatoes, splashed on grilled steaks or chicken, or used as a dredge for grilled or broiled mushrooms. If you love sharp flavors as much as I do, you’ll also like it tossed with a green salad.

Last, but not least, we can’t forget the American yellow mustard—the classic ingredient in a home-style eggy potato salad, spread on bologna sandwiches, or zigzagged across a hot dog of course! Now, if you’ve never tried a Southern-style, yellow barbecue sauce (alias “Mop”), you should! I’ve cooked up a recipe for South Carolina Mustard-Spiked BBQ Sauce—great for making slow-cooked pulled pork or for brushing on grilling ribs or chicken.

And if you’re ever interested in making your own mustard, it’s pretty easy. There are tons of variations, and lots of fun books and recipes you can research on the web. My No. 1 tip would be to remember that the longer your fresh mustard sits the mellower it gets. When it’s first made, it’s gonna be hot!  ©2009 by Kathy Casey Food Studios®

Country Mustard Herb Splash
This big-flavored sauce is great to keep on hand to splash over vegetables such as sautéed zucchini or green beans and to drizzle over grilled chicken, fish or meats. 

Makes 1 1/2 cups

2 tablespoons whole-grain mustard
1/4 cup sherry vinegar or substitute red wine vinegar
1/2 teaspoon salt
1 cup extra-virgin olive oil
2 tablespoons thinly sliced fresh chives
2 tablespoons chopped fresh tarragon or basil
1 teaspoon very finely minced fresh thyme
1/2 teaspoon freshly cracked black pepper

In a large bowl, whisk together mustard, vinegar, and salt, then gradually whisk in oil, emulsifying mixture. Stir in herbs and seasonings. Store refrigerated for up to 2 weeks.©2009 by Kathy Casey Food Studios®

South Carolina Mustard-Spiked BBQ Sauce
Makes 1 3/4 cups

1/2 cup prepared yellow mustard
1/2 cup brown sugar
1/2 cup cider vinegar
1/2 cup beer
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
1 teaspoon chili powder
1/2 teaspoon black pepper
1 teaspoon liquid smoke

Whisk all ingredients together. Store refrigerated.
To use: Paint sauce on ribs or chicken frequently (about every 10 minutes) during cooking or pre-marinate pork roasts overnight before roasting. ©2009 by Kathy Casey Food Studios®

Posted by Kathy Casey on October 8th, 2009  |  Add Comment |  Posted in KOMO Radio, other, Recent Posts, Recipes

Brownies – An All American Favorite

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Homemade  brownies and bars—yum! These days—what with everyone working so much—time spent baking really can be regarded almost as a luxury. But whether you are tight on time or have a little extra, I’ve got a recipe for you to try.

The first one REALLY takes not more than 10 minutes to prepare and then about a half-hour to bake. It uses a rich, fudge brownie mix that is embellished with lots of cut up maraschino cherries, broken up chocolate wafers, and walnuts—and then the whole thing is drizzled with that magic baking ingredient, sweetened condensed milk. Makes for a yummy chocolate cherry brownie with lots of “goodies” poking out of it.

Brownies are classic but I also love a great bar—“bar cookie” that is. The recipe for Caramel Triple Nut Bars takes a bit of extra work and skill but is worth it. You make the crust layer first then, while it’s cooling, you make the caramel layer, so no fancy footwork is required to get the timing right. But you do need to use a candy thermometer. The top layer calls for butterscotch morsels; however, chocolate-lovers can use half butterscotch and half chocolate or all chocolate if you insist.
©2009 by Kathy Casey Food Studios®

Quick Chocolate Cherry Brownie Jumble
Makes 16 brownies

 1 box (21 oz) fudge brownie mix
2 eggs
1/4 cup water
1/2 cup vegetable oil or melted butter
16 chocolate cookie wafers, broken into large pieces
1 (10–12 oz) jar maraschino cherries, drained and halved
1/2 cup chocolate chips
3/4 cup chopped walnuts (optional)
3/4 cup sweetened condensed milk (not evaporated milk) 

Preheat oven to 350 degrees F. Grease a 9”x13” baking pan. Mix brownie mix, eggs, water and oil in a large bowl until well blended. Spread batter in greased pan. Scatter top of batter with cookie pieces, cherries, chocolate chips and walnuts. Drizzle with condensed milk. Bake for about 35 minutes or until topping is golden. Let cool and then cut 4×4 into 16 pieces.

Baker’s Note: If using a glass baking pan, increase cooking time to 40 minutes. ©2009 by Kathy Casey Food Studios®

Caramel Triple Nut Bars
Makes 48 bars

1 cup walnuts, coarsely chopped
1 cup pecan halves, coarsely chopped
1 cup hazelnuts, coarsely chopped

Dough
1 1/4 cups all-purpose flour
3 Tbsp sugar
1/2 cup (1 stick) salted butter, cut into chunks
2 Tbsp heavy cream 

Caramel Layer
1 cup heavy cream
1/3 cup light corn syrup
1/4 cup (1/2 stick) butter
2/3 cup packed light brown sugar
2 tsp vanilla extract
2 cups (12 ounces) butterscotch morsels, or a mixture of 1 cup butterscotch morsels and 1 cup chocolate chips

Preheat oven to 350 degrees F. Lightly grease or coat a 9”x13” baking pan with nonstick spray. Line the pan with aluminum foil, letting foil overhang the two narrow ends by about 2 inches. Spray the foil with nonstick spray. Mix the nuts, spread on a rimmed baking sheet, and toast in the oven until lightly browned, about 6 to 8 minutes. Let cool and set aside. (Leave oven on.) To make the dough: In a medium bowl, thoroughly mix the flour and sugar. Using a pastry blender or fork, cut in the butter until the mixture is the consistency of cornmeal. Sprinkle the cream over the flour mixture. Lightly stir to mix in. Gently knead until the mixture holds together. (The dough can also be done in a food processor.) Press the dough in an even layer into the baking pan. Refrigerate for 20 minutes. Bake in the middle of the oven for 20 to 25 minutes or until lightly browned. When the crust layer is done, set it aside to cool while you make the caramel layer. To make the caramel layer: In a heavy saucepan, thoroughly stir together the cream, corn syrup and sugars. Bring to a boil over high heat, stirring occasionally, for about 5 minutes, or until slightly thickened. Reduce the heat to a simmer and insert a candy thermometer into the mixture, being careful that the tip does not touch the bottom of the pan. Cook, stirring occasionally to prevent burning, until the thermometer reads 245 degrees. Immediately remove the pan from the heat. Stir in the vanilla and 2 cups of the nuts (reserve 1 cup for sprinkling over the top later) then immediately spread the caramel-nut mixture evenly over the baked crust, all the way to the edges. Immediately sprinkle the morsels evenly over the caramel layer. Let the morsels melt, then, using a table knife, spread the melted morsels over the caramel layer. Sprinkle the remaining nuts over the melted morsels, pressing in lightly. Refrigerate until completely cooled. Using the overhanging foil as handles, transfer the slab to a cutting board. Carefully peel off and discard the foil. Using a large knife, cut the slab into 48 bars. Store in an airtight container for up to 1 1/2 weeks. ©2009 by Kathy Casey Food Studios®

Posted by Kathy Casey on October 1st, 2009  |  Add Comment |  Posted in dessert, KOMO Radio, Recent Posts, Recipes
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