Posts from April, 2012

The Space Needle’s 50th Year Anniversary!

Seattle’s iconic Space Needle celebrates it’s 50th year anniversary this year. To commemorate this landmark event since it’s debut at the 1962 World’s Fair, SkyCity at the Needle is offering a unique tasting menu for only $62 lasting through the entire month of May. Wow!

Featuring 5 dinner entrees from 5 restaurant icons inspired from the last 5 decades, this tasting menu is full of deliciouness. I’m thrilled to share my Fullers’ Warm Spinach Salad with Warmed Duck dish to represent the 80’s!

Come celebrate and make your reservations fast for this momentous occasion! Cheers to the Space Needle!

SkyCity Tasting Menu

Posted by Kathy Casey on April 27th, 2012  |  Comments Off |  Posted in Restaurants, Foodie News, Recent Posts

Saddle Up For Mobile Food Rodeo

Seattle foodies get your appetites ready; the Mobile Food Rodeo is back again! This ultimate food truck experience, will gather more than 20 food trucks from all over the city — and a few from Portland. There’ll be something for everyone!

Mobile Food Rodeo

Last year I judged with Table Talk Radio Host Jamie Peha and the Chef in the Hat Thierry Rautureau along with other fun, foodie luminaries. There were prizes for Best New Food Wagon, Best Side Dish, Best Dessert, and the most coveted award, the Wagon Wheel Award (Best in Show)!

The Judges!
The Food “Sheriffs” ready to chow down!

Food2!Food!Curry
Food, food and more food!

Let me tell you that it was fun but I was stuffed by the end of the day! After tasting different approaches to pizza to curries as well as hand-dipped ice cream cookie sandwiches to sliders, I rolled my way home!

This year I will be out of town and missing out on the grub but keep me posted on your adventures – tweet me @KathyCaseyChef your favorites – so I can live/eat vicariously through you!

The Mobile Food Rodeo will take place on Sunday, May 6th from 11 – 6 just outside of Fremont Studios. The admission is free* so you can save your bucks for all the tasty treats. And to wash it all down there is a charity beer garden so you can hunker down and enjoy your chow!

Among the trucks participating are Seattle institutions Where Ya at Matt (one of my all-time faves), Skillet, Maximus Minimus, Molly Moon, and Street Donuts. And that’s just to name a few!

Even the Food Network’s Eat St. will be on hand to showcase Seattle’s vibrant street food culture and help crown the top food truck at the prestigious Wagon Awards.

So get your appetite ready and giddy on up; it’s going to be another fantastic food rodeo! -Kathy

*Since this is a free event, expect long lines at each truck. To beat the lines, you may want to consider getting a VIF (Very Important Foodie!) Express Badge.

Posted by Kathy Casey on April 26th, 2012  |  Comments Off |  Posted in Foodie News, KOMO Radio, Lifestyle, Recent Posts

Chloe Coscarelli to Visit Seattle!

Make sure to mark your May calendars! Award-winning chef Chloe Coscarelli will be coming to the Pacific Northwest to promote her debut cookbook, Chloe’s Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way.

After earning the top prize on Food Network’s 2010 Cupcake Wars with her all-vegan recipes, she’s been winning over new fans and turning heads with her scrumptious recipes. On May 23rd, she’ll be at Seattle’s Book Larder at 6:30pm and on May 24th, she’ll be at Mill Creek’s University Book Store starting at 7:00pm!

Posted by Kathy Casey on April 26th, 2012  |  Comments Off |  Posted in Books to Cook, Foodie News, Recent Posts

Pucker Up Rhubarb is Here!

Spring is definitely here when you see the vibrant stalks of rhubarb piled up at grocers and farmers markets.

Rhubarb stalks range in various colors from pale green, sometimes speckled with pink, to fully pink and bright red. The color depends on the variety and is not a guide to quality or degree of sourness. Be careful and make sure to discard rhubarb leaves right away as they are poisonous.

Rhubarb
Rhubarb ready to be made into a d’lish dish!
(Photo courtesy of
SteadyHealth.com)

Rhubarb is of course wonderful in classic pies. But for a little something different, try my recipe for Roasted Rhubarb and Honey Mousse for a unique, spring dessert. Sliced rhubarb is tossed with sugar and then slow-roasted to a tender syrupy goodness then chilled and folded with honey-sweetened whipped cream.

And though we love rhubarb in all things sweet – it’s not just for desserts. Try it in a new savory preparation such as in my Ginger Rhubarb Vinaigrette, it’s so tasty drizzled over spring’s other food star – fresh halibut. Yum!  

Don’t forget about the drinks! Quench your thirst and whip up a batch of my Rhubarb Myer Lemon Ade. This pretty, pink-hued beverage is a great party sipper or add a shot of vodka or gin for a refreshing spring cocktail.

So celebrate spring in a tart and tasty way with delicious rhubarb! -Kathy

Roasted Rhubarb Honey Mousse
Makes 6 servings

1 pound rhubarb, trimmed and cut in 1-inch pieces (4 cups)
1 cup sugar
———————
3 ounces cream cheese
5 tablespoons honey
1 1/2 cups whipping cream

Preheat oven to 375 degrees.

Toss together rhubarb and sugar and place in a 9- x 13-inch glass baking pan. Roast, uncovered, in preheated oven for 45 minutes, until rhubarb is soft and syrup is slightly caramelized. Stir thoroughly and carefully after the first 20 minutes.

Refrigerate overnight, or for at least 4 hours, until completely cooled.

Whip cream cheese with 4 tablespoons (1/4 cup) of the honey in a mixer until very fluffy. Transfer to a large bowl and fold in chilled rhubarb mixture. Whip the cream with remaining tablespoon honey until firmly peaked. Stir about 1/3 of the whipping cream into the rhubarb-cream cheese mixture to lighten it, then fold in the remaining whipping cream.

Dish up into 6, pretty glasses. Refrigerate until ready to serve, then top with a little plain whipped cream if desired and an edible, spring flower, such as a pansy, or petals of apple, pear or plum tree blossoms.

Note: If selecting edible flowers from your yard, be sure they are edible and have not been sprayed with pesticide or other chemicals. Rinse all blossoms thoroughly.

Recipe by Kathy Casey Food Studios®

Ginger Rhubarb Vinaigrette
This tart and tangy vinaigrette is great drizzled over fresh halibut, grilled scallops or other white fish.

Makes 4 servings

1/2 cup chopped fresh rhubarb
1/4 cup sugar
1/4 cup white wine vinegar
2 teaspoons minced fresh ginger
1 clove garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 – 1/2 teaspoon sambal oelek
2 tablespoons coarsely chopped fresh cilantro
1/3 cup canola oil

In a medium saucepan, combine rhubarb, sugar, vinegar, ginger and garlic, and cook over medium heat until rhubarb is tender, about 4 to 5 minutes. Cool to room temperature.

In a medium bowl, whisk together mustard, salt, sambal, and chopped cilantro. Whisk in the cooled rhubarb mixture. Then gradually whisk in the canola oil, emulsifying the vinaigrette. Set aside at room temperature while you are preparing the fish.

Recipe by Kathy Casey Food Studios®

Rhubarb Meyer Lemon Ade
“Bee” sure to use regional honey whenever you can to add some delicious local flavor! For a sophisticated non-alcoholic cocktail, shake about 4 ounces in a cocktail shaker with ice and serve strained in a large martini glass and garnish with a long lemon twist.

Makes about 6 cups or 8 servings

2 large Meyer lemons (or substitute regular lemons)
1 cup local honey
4 cups water
4 cups diced fresh rhubarb
———————
water as needed
lemon wedge for garnishing

With a potato peeler remove only the yellow skin of the lemon, then with a sharp knife slice the zest into fine strips.

Cut lemons in half and squeeze the juice into a 4-cup or 8-cup measure. Do not strain juice — you want to keep all the pulp — just pick out any seeds. Add the lemon peel strips, cover and refrigerate.

Meanwhile, place honey, 4 cups of water, rhubarb and minced rosemary in a saucepan over medium-high heat. Bring to a slow simmer and cook, uncovered, for about 4 – 5 minutes until rhubarb is tender. Remove from heat and let sit at room temperature until cool. Strain through a fine mesh strainer, letting the juice drip through. To keep the juice clear, do not press. (You can let this strain overnight, refrigerated, if you wish.)

Then add the juice to the measuring cup containing the lemon juice and peel. Stir, and add water to make 6 cups total. Pour into a decorative pitcher.

Serve about 6 ounces (3/4 cup) over ice in tall glasses with a lemon wedge.

Recipe by Kathy Casey Liquid Kitchen™

Posted by Kathy Casey on April 19th, 2012  |  Comments Off |  Posted in Cocktails, dessert, Foodie News, KOMO Radio, Recent Posts, Recipes

A Place at the Table

The Children’s Trust Foundation is hosting A Place at the Table on Saturday, April 28th from 6:30 – 10:00pm in honor of Child Abuse Prevention Month. This special 5-course dinner event will take place at the Blue Ribbon Cooking & Culinary Center and features a fun line-up of cooking classes including Traditional French Sauces, a Chocolate Workshop & Truffle Making and Pasta Making as well as a slew of special guests! Make sure that you buy your tickets soon, as proceeds from this event will support the foundation’s mission.

Posted by Kathy Casey on April 13th, 2012  |  Comments Off |  Posted in Foodie News, Lifestyle, Recent Posts

Cherry Blossoms and Japanese Culture Festival

Cherry trees in bloom are always a sure-fire sign that spring is here. It’s also a great reminder that the Seattle Cherry Blossom and Japanese Culture Festival will be happening soon. Seattle has a rich connection to Japanese culture and you can join in on the celebration from April 13th-15th at the Center House Pavilion.

UW - Cherry Trees
For a great view of cherry blossoms, I love to visit the University of Washington’s campus and walk around all their beautiful blooming trees.

(Photo Courtesy of the University of Washington)

There will be lots to experience! Everything to help enjoy the culture and admire the beauty of spring: learn how to play the traditional game of GO (it’s like chess); watch and listen to the rhythmic playing of taiko drumming; participate in a tea ceremony demonstration and more. Oh, and don’t forget about the food!

If you can’t make it, there are plenty of other ways to taste the culture. And there is no better way to way to fill-up than with a good roll of sushi and sake!

Tomoko Moriguchi – CEO of the Seattle institution Uwajimaya – proudly told me that her family’s company was the first grocery store in the US to sell fresh sushi. She said her parents would be so amazed to see how popular it has become over the years – kids even taking it to school in their lunch boxes! (I know I would if I was a kid these days!)

A few of my favorite sushi spots to hit are Nishino in Madison Park – their plates are like works of art. Also, check out Shiro’s in Belltown…he’s the Godfather of creative sushi in Seattle. And in Ballard have a seat at Shiku – I love their Dragon Roll!

This week celebrate the beautiful cherry blossoms blooming and Seattle’s rich Japanese culture! -Kathy

Posted by Kathy Casey on April 12th, 2012  |  Comments Off |  Posted in Foodie News, KOMO Radio, Lifestyle, Recent Posts

Cupcake Camp Seattle

cupcake camp seattle logo

This one is for all the cupcake enthusiasts! Back by popular demand, Cupcake Camp Seattle is holding it’s 3rd Annual event on Sunday, April 15th at the Canal from 11:30am – 2:00pm! Proceeds for this event will benefit the Hope Heart Institute. Make sure you get your tickets soon!

Posted by Kathy Casey on April 9th, 2012  |  Comments Off |  Posted in Foodie News, Lifestyle

National Food Month

Well who knew – but April is National Food Month here in the US!  So let’s talk about our favorite things to cook at home.

We all have our go-to and must-have recipes from the All-American mac & cheese and Filipino lumpia to handmade Mexican tamales.

As a chef, I see LOTS of food in my everyday life from product testing to client recipe development to creative ideation sessions. Some might think it would be hard for me to pick a dish or two and deem it as my all-time-fave. Hands down, it’s no contest to what meal soars above the rest – and makes me feel all cozy inside!

Just back from a trip to Ukraine and tired from the long, long trip, my husband John picked me me up from the airport and took us home. As soon as I opened the door, I smelled the deliciousness – could it be? Really? My favorite Slow-Cooked Pot Roast with Half a Bottle of Wine and 20 Cloves of Garlic?!?!  What a welcome home! My favorite dish, so d’lish cozied up to fluffy mashed potatoes; now this is my comfort food!  For those of you that know us well you also know this could have been some sort of miracle: John is not one who loves to cook. As a matter of fact, this is the first time in all these years that he cooked a full on dinner for me. And it was delicious! The recipe is from my favorite cookbook the now out of print Dishing with Kathy Casey. I said, “John, wow! This is perfectly cooked.” To which he replied, “Well this is the first time that I’ve ever made one of your recipes and they really are easy to follow.” Thanks John … for a wonderful and heartfelt welcome home!

What are some of your favorite must-have dishes/recipes and family favorites? I would love to hear them. So celebrate National Food Month and gather around the table with family and friends!  -Kathy

Dishing with Kathy Casey - Pot Roast
Photo from Dishing with Kathy Casey.

Sunday Slow-Cooked Roast Beef with Half a Bottle of Wine and 20 Cloves of Garlic

Makes 6 to 8 generous servings

1 (3- to 3 1/2-pound) beef chuck roast
2 tablespoons vegetable oil
1 tablespoon kosher salt
1/2 teaspoon black pepper
1 large onion, peeled and cut into 8 wedges
1 1/2 cups sliced mushrooms
1/2 bottle (about 1 1/2 cups) red wine
3 tablespoons flour
20 cloves garlic, peeled
5 sprigs fresh thyme
4 carrots, cut into 1 1/2-inch pieces
4 stalks celery, cut into 1 1/2-inch pieces
1 tablespoon chopped fresh basil, optional

Preheat an oven to 325°F.

With paper towels, pat the roast dry. Heat the oil in a large ovenproof Dutch oven over high heat until hot.

Rub the roast with salt and pepper. Place in the hot pan and sear on all sides until well browned. Remove the meat to a platter. Add the onion wedges and mushrooms to the pan and stir around for a few minutes, then tuck the roast back into the pan, pulling the onion and mushroom mixture up from under the roast.

Whisk together the wine and flour until smooth and add to the roasting pan, along with the garlic and thyme. Bring to a simmer, then cover and transfer the pan to the oven.

Roast for about 2 hours. Add the carrots and celery and continue to roast for 1/2 hour to 1 hour, or until meat is fork-tender.

Stir the basil into the sauce.

Cut roast into thick slices or large chunks, depending on your preference, and serve with the sauce drizzled over it.

Chef’s Tips:
If the sauce is not thick enough, make a cornstarch slurry using 1 tablespoon cornstarch mixed with 2 tablespoons water. Whisk the slurry into the simmering sauce, a little at a time, until the desired thickness is reached.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on April 5th, 2012  |  Comments Off |  Posted in Books to Cook, KOMO Radio, meats, Recent Posts, Recipes
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