Posts from November, 2012

Dishing with Kathy Casey: The Newsletter

The holiday season is just around the corner!

It’s almost upon us. It’s that special time of year when the hustle and bustle of the holidays comes and lots of great foods are shared. My mouth is already watering thinking about a d’lish turkey dinner with all the fixins’ and holiday cocktails, but I won’t be having that as I will be in the Philippines opening the new Fairmont Hotel and am sure to be trying all kinds of new exciting dishes instead! So while everyone prepares for the upcoming festive season, take a gander of what I have been up to lately

KC Logo

It’s almost time for my “Over 21” Real Fruit Cakes made with Maker’s Mark!
Starting November 26th until December 14th (or while supplies last), my d’lish “Over 21” Real Fruit Cakes will be available for purchase!

Fruit Cake

Chock full of Maker’s Mark-soaked dried fruits (like cranberries, apricots, and cherries) and toasted nuts (pistachios, hazelnuts, almonds and more) then bound together with a tasty spiced batter. Baked then brushed hot out of the oven with a brown sugar and bourbon glaze – Yum!

These 1-pound loaves are priced at $10.95 and are will be able to purchase online and at my Food Studios (open Monday – Friday, 9:00am – 5:00pm).

Holiday Extravaganza
A lot of you have asked, “When is the Holiday Extravaganza?”

Because I am traveling so much, I have decided to take a year off from the festivities. The Food Studios will be open to pop by and get signed cookbooks, Dish D’Lish Seasonings, preserves and our Liquid KitchenTM “5130” Honey and other specialty preserves, candies and more. But we just won’t have a big party… though we may open for a little open house and festive cheer – stay tuned.

Tasty Travels & Fun Fundraisers

Seattle Events!
This fall has been busy here in Seattle! I had a tasty time judging the Luxe Interiors + Design Magazine‘s Battle of the Chefs event hosted at Bradlee Distributors where six chef teams were pitted against each other in a 1-hour black box cook-off, all benefitting O Wines “Opportunity for Success Scholarship Program.”

Then it was off to strut my stuff on the catwalk for the Ruby Room‘s Annual Fashion Show, one of my favorite charities. This amazing group provides formal dresses for young ladies who need a little extra help with school dances. I got to model a very sparkly, very bling-bling Not Your Mama’s Apron and did a little pre-show promotion on New Day Northwest. This year’s event raised lots of funds for many young ladies to go out in style!

Ruby Room Model
Modeling the Not Your Mama’s Apron on KING 5’s New
Day Northwest
!

Cooking in the Flavor Mobile in Anaheim!
Just this past month, my crew and I headed to Anaheim, California for the PMA Fresh Summit conference. This annual conference brings together the leaders and buyers within the fresh produce industry as well as the taste makers and marketing professionals.

We were there representing Sunset Produce… and dished out some tasty samples in their new Flavor Mobile! The crowds loved our Chili & Lime Slow-Cooked Pork Tacos with Sweet Twister Pepper Escabeche, Sunset Tomato Salsa and Avocado Crema as well as our Sunset Pepper
Shrimp with Thai Coconut Curry with Jasmine Rice and Kumato Tomato Mint and Cilantro Salsa. Then there were the Bloody Good Balsamic Mary … Yum

KC & truck
Heather, Jason, myself and Kristen at
the Sunset Flavor Mobile!

For a fun recap of this year’s PMA Fresh Summit, check out this post by DMA Solutions’ The Core Blog!

Mabuhay! (It’s Tagalog for “Welcome!”)
Associate Mixologist Danny Ronen and I are headed to the Philippines to help train the bar staff and open the brand new Fairmont Makati! So make sure you follow my Twitter for all the sneak peeks, tasty photos, and fun adventures! I can’t wait to enjoy some local Filipino foods and make cocktails with all the amazing ingredients and fruits!

Serious Sippin’ with the Liquid KitchenTM

It’s been great to hear all the positive feedback on my cocktail show Kathy Casey’s Liquid Kitchen and I am super happy to announce that my show
has been nominated for a Taste Award under the Best Drink or
Beverage Program category! Keep your fingers crossed!

This season was full of a variety of episodes that featured new spins on classics like my Classic Martini with Orange Fennel Walnuts, as well as new creative cocktails like the Green Goddess which I shook up with LUPEC Seattle member Lynne Becker. Lynne was the highest bidder at a LUPEC event to come on a special episode of my show – with all proceeds benefiting breast cancer research.

Green Goddess
Season 3’s special guest and LUPEC Seattle member

Lynne Becker
and I with our Green Goddess cocktails!

New holiday episodes like the Sparkling PAMA’rita and the Blinker #3 featuring PAMA Pomegranate Liqueur will be up soon – just in time to celebrate!

In the meantime, stir yourself a Maple Bourbon Old Fashioned. Real maple syrup is so tasty in this twist on the Old Fashioned cocktail. It adds not only a touch of sweetness but also a depth of flavor. Be sure to use a high quality maple syrup and keep your maple syrup refrigerated when not using.

Maple Bourbon

MurrayAid
For over three decades, legendary barman extraordinaire Murray Stenson has been renowned locally and internationally for his contribution to the cocktail community, earning him a Tales of the Cocktail Bartender of the Year award. Now, he is in need of our support. It was recently announced that he has a heart ailment that is preventing him from working in the profession that he is so passionate about. Bars, bartenders and cocktail enthusiasts from all over the world have been called forth to help set-up special events for him and spread the word on how everyone can help donate. For more information, ways you can donate or to check out the list of events across the world, check out www.MurryAid.org.

MurrayAid

Tasty Reads

My 10th cookbook is currently being printed off…yay! D’Lish Deviled Eggs is all about that time-honored classic appetizer and my fun takes on it. Due out in February 2013, pre-orders can be made on Amazon! I can’t tell you how excited I am about this book – deviled eggs are one of my favorite appetizers and with over 50 recipes there is sure to be a favorite for everyone in this book!

DLish Deviled Eggs
A Sneak Peak at the Cover of my New Book – out in February!

Looking for the perfect holiday book for your favorite cook? Then look no farther! Good friends and authors Cynthia Nims, Kim O’Donnel, and Jeanne Sauvage all have new cookbooks just in time for the holidays! For the snack lover, Cynthia’s Salty Snacks book is perfect for those with a “salty tooth” and is loaded with exciting tasty recipes such as Salami Chips with Grainy Mustard and Coconut Crisps with Basil and Chiles – yum! Kim is known nationally for her promotion of Meatless Mondays and has the perfect book for those vegetarians on your list or just anyone who is looking to eat a little less meat and more delicious veggies. Her The Meat Lover’s Meatless Celebrations cookbook is just in time for Thanksgiving and Christmas – just last night I poured over the pages thinking what will I cook first – ooh, I know… I’ll leave it out for my hubby as a dinner-time hint! For the gluten-sensitive, Jeanne’s Gluten-Free Baking for the Holidays has lots of recipes to choose from for a gluten-free holiday, including an amazing pie crust …and those fluffy little rolls … yes, I have personally tasted them and they are delicious!

So check out these amazing ladies’ latest books and check off a few of those Christmas gifts off your list.

Be sure to visit my blog for the most up to date tasty news, recipes, and tips. And stay tuned for my next newsletter with lots of great stories and photos from my trip to the Philippines!
Wishing you a D’Lish Autumn! –Kathy

——–

Follow on Twitter @KathyCaseyChef. Blogging: Dishing with Kathy Casey.
Like on Facebook: Sips & Apps and Kathy Casey’s Liquid Kitchen.
Watch: www.LiquidKitchen.tv.

If you haven’t signed up for my Newsletter, you can sign up here.

Creative Imbibing: Fair Isle cocktail

This week on Kathy Casey’s Liquid Kitchen,  I shake up a Fair Isle cocktail! Cocchi Barolo Chinato, an Italian digestif, pairs amazingly well with scotch for this cocktail. The addition of fresh grapefruit juice and Bitter Truth Grapefruit Bitters help balance out the flavors!

Enjoy! -Kathy

Posted by Kathy Casey on November 13th, 2012  |  Comments Off |  Posted in Cocktails, Foodie News, Lifestyle, Small Screen Network, videos

Providence O’Christmas Trees’ Silver Bells Luncheon

Celebrate the spirit of the season with the Providence O’Christmas Trees’ Silver Bells Luncheon! Held at the Westin Seattle, make sure to mark your calendars for this Tuesday, November 27th event from 11:00am to 1:15pm!

Silver Bells Luncheon

Enjoy a wonderful fashion show by the Finerie and sip on my signature cocktail! Buy your tickets soon for this festive occasion, supporting the Providence Senior and Community Services!

Posted by Kathy Casey on November 12th, 2012  |  Comments Off |  Posted in Lifestyle

Pairing: Citrus Scandi & Oysters with Citrus Splash

This week on Kathy Casey’s Liquid Kitchen, I pair my Citrus Scandi cocktail with Citrus Splashed Taylor Shellfish Kumamoto oysters! The cocktail is full of citrus elements with a fresh orange wedge, grapefruit juice and Cointreau orange liqueur all working wonderfully well with the Purity Vodka and aquavit! Continuing the citrus theme, these oysters on the half-shell are topped off with a d’lish citrus splash (a great accompaniment for those new to raw oyster eating)!

Skal! -Kathy

Posted by Kathy Casey on November 7th, 2012  |  Comments Off |  Posted in Small Screen Network, videos

Delicious Seasonal Squash

I love winter squash! I love its texture, sweetness, and most of all its versatility. It’s great in soups, stuffed in ravioli or made into a tart! You don’t just have to roast it in the oven with brown sugar – although how d’lish does that sound?

And it’s not just all about the beloved butternut or Danish squash, either. There are tons of different varieties of squash to choose from: gold nugget, turbans, Hubbards and sweet dumplings… and each one varies in colors, flavors, and textures.

Delicious Squash
These are beautiful squash that was at the Farmers Market on Magnolia

Take for example spaghetti squash.  Its name comes from their near spaghetti-like flesh! Just cut it in half place cut side on a baking dish with a little water and bake till tender. Once cooked, fork out its spaghetti-like flesh then serve it up with a delicious red sauce. Presto! You’ve got a tasty gluten-free veggie dinnertime hit!

Jack Be Little squash, the tiniest member of the squash line up, are excellent roasted whole (seeds scooped out first) then rubbed with olive oil and seasonings and baked till tender. With these little guys you can even eat the tender skin. I like to roast them and then serve filled with other fall veggies such as sautéed brussel sprouts with bacon and a little maple syrup. Yum!

One of my favorite squash creations for fall entertaining is Spiced Butternut Squash Hummus. Now that’s a fun new idea. Serve with pita chips, crostini or fresh veggies for dipping. It is also a great spread for a turkey sandwich!

I’ll leave you with one more tip. If you happen upon a giant squash and have no idea how to get into it, place it in a garbage bag and then sling it the ground as hard as you can–voila your squash is cracked open now!  -Kathy

Spiced Butternut Squash Hummus
Makes about 3 1/2 – 4 cups

1 small butternut squash, about 2 1/2 pounds
3/4 cup drained cooked or canned garbanzo beans
3 tablespoons extra-virgin olive oil
2 teaspoons minced fresh garlic
3 tablespoons fresh lemon juice
1/4 cup tahini (sesame paste)
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper
2 tablespoons chopped cilantro (optional)
Garnishes: olive oil for drizzling, chopped parsley or cilantro, and pomegranate seeds

Preheat an oven to 325 degrees F.

Cut squash in half and remove seeds. Cut squash into 8 wedges. Brush with olive oil and roast on a pan-sprayed baking sheet, uncovered, for 1 1/2 hours or until very tender. The squash should brown a little. Let cool. Scrape out the cooked squash meat with a large metal spoon; discard the skins. You should have about 3 cups cooked squash meat. (You can prepare up to this point 2 days in advance and keep refrigerated.)

In a food processor, process the garbanzo beans until coarsely chopped (about 1 minute). Then add the roasted squash and remaining ingredients, and process until smooth.

Serve drizzled with olive oil, sprinkled with parsley and garnished with fresh pomegranate seeds if desired.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on November 1st, 2012  |  Comments (1) |  Posted in appetizers, KOMO Radio, other, Recent Posts, Recipes, sides
Untitled