Everyone has heard the age-old advice that when cooking with wine, “If you wouldn’t drink it, then don’t cook with it;” but that does not mean you can’t find fabulous wines, that are also inexpensive, to cook with. Personally, if you’re cooking with it – then you should have a glass too!
There are ways to incorporate wine into almost any dish. My Bolognese Meat Sauce with Chianti, for example, is soo rich and delicious after a good long simmer that I almost want to forget the pasta and just eat the sauce right out of the pan! Yum!
Tasty ingredients for my “Double Red Wine” Vinaigrette!
Photo by Kathy Casey Food Studios®
Adding a dash of wine to a dish adds an extra dimension of flavor especially when reduced down – further enhancing the flavor of the wine. My recipe for “Double Red Wine” Vinaigrette calls for reduced red wine which is then whisked into red wine vinaigrette – now that’s a flavor POW! Its gorgeously delicious taste is the perfect accent to fresh organic greens.
Leftover white wine from the weekend is a great addition to anything from sautéed onions for a vegetable soup, to pan-seared shrimp with garlic.
So pour a little in your glass, add some in your pan, and cook up something d’lish! -Kathy
Bolognese Meat Sauce with Chianti
Makes 12 cups sauce
2 tablespoon olive oil
1 pound pork butt, cut in 1 “ chunks
1 pound beef chuck, cut in 1” chunks
1 cup small diced onion
3/4 cup small diced celery
1/2 cup chopped mushrooms
3/4 cup small diced carrot
1/2 cup small diced green peppers
2 tablespoons minced garlic
1/4 teaspoon crush red chili flakes
1/4 teaspoon dry “whole leaf” rosemary, crushed
1 teaspoon dry “whole leaf” oregano
1 teaspoon dry “whole leaf” basil
1/2 teaspoon dry “whole leaf” thyme
1 1/2 cups Chianti red wine
2 cups beef broth ( I used Swanson’s)
2 (6oz. each) cans tomato paste
2 (1# 12oz each) cans pear tomatoes in juice
3/4 cup whole milk
salt as needed
In a large heavy bottom Dutch oven or soup pot heat the olive oil over medium high heat. Add the meat chunks and cook – browning on all sides, about 5 minutes. Remove from pot to a plate and set aside.
Then add to pot the onion and cook – stirring often for 1 minute, Then add the celery, mushroom, carrot and green peppers, cook stirring often for 1 minute.
Add the garlic and chili flakes ad stir in for 30 seconds. Add the dry herbs and wine and bring to a boil and reduce for 2 minutes.
Add the reserved browned meat, beef broth and tomato paste. Pour the juice from the canned tomato in and with clean hands add the pear tomatoes to the pot while “hand squishing” them.
Bring to a slow boil and then reduce heat to medium-low – low to keep at a consistent slow simmer. Cook, stirring often for about 2 hours, until meat is very very tender and is falling apart and sauce is very thick.
Add milk and stir in and then remove sauce from heat and stir up sauce well, breaking apart meat and incorporating into sauce. Taste sauce for salt and season as needed.
Recipe by Kathy Casey Food Studios®
“Double Red Wine” Vinaigrette
Makes 1 1/2 cups vinaigrette
1/2 cup Merlot red wine
1/2 cup red wine vinegar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon finely minced garlic
1 tablespoon finely minced shallots
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup extra virgin olive oil
In a small non-corrosive saucepan combine the wine and wine vinegar, place over high heat and bring to a boil. Continue boiling until liquid is reduced (by half) to ½ cup. Remove from heat and cool to room temperature.
Place the cooled red wine reduction into a medium bowl. Add the mustard, garlic, shallots, salt and pepper. Whisk together, then slowly drizzle in the olive oil while whisking continuously. Mixture should be nicely emulsified. Refrigerate until needed, whisking well again before serving.
To serve: In a large bowl place about 1 tablespoon vinaigrette for every super-packed, heaping cup of greens. This dressing is big flavored, so not much is needed per serving. With clean hands toss well, being sure to coat each leaf with dressing. Add more dressing or greens to taste.
I love classic buttered and salted popcorn. It’s the perfect snack to munch on at the movies, during family game night, or as a healthy alternative to chips. And if those little 100-calorie microwave bags leave you craving something a bit more gourmet, try my ideas on how to spice up your snacking!
-Brown some butter before drizzling it on top, and then toss with cinnamon sugar to satisfy that sweet tooth craving – yum!
-If savory is more your style, add a dash of fresh chopped herbs in with some olive oil.
-How about spicing it up with a zesty hit of lime zest, cilantro and Tabasco?
-For the taste adventurer, try this: shake on some curry powder or furikake seasoning to add a truly unique and inspired flavor. Wow!
I’m always a fan of kicking classics up a notch and I love to grate sharp cheddar over my popcorn – but why not take it up a level by grating Manchego cheese over it and then seasoning it with sea salt and Spanish smoked paprika or experiment with different flavored seasonings like bacon salt. Just remember to be conservative with liquids like hot sauce when seasoning… no one is a fan of mushy popcorn.
So however you like it, pop up some tasty fun on National Popcorn Day! -Kathy
Please join Seattle’s restaurant community to show support for Chef Matt Farrer with Breaking Bread, a benefit dinner at Canlis Restaurant on Sunday, January 27 at 6:00pm.
Matt Farrer, a much-loved figure in the Seattle restaurant scene and chef at Restaurant Zoe, is facing a difficult battle with cancer. Farrer is revered by many not only for his cooking skill but also for his infectious enthusiasm and positive energy. Many of Farrer’s friends, present and former colleagues, chefs, and restaurant owners – including Brian and Mark Canlis and Scott Staples – have joined forces to hold this benefit dinner and after-party to help raise funds for his medical care.
“Breaking Bread” will feature a special five-course tasting menu prepared by Seattle chefs that Farrer has worked with in the past, including: Jason Franey of Canlis Restaurant; James Sherrill of Restaurant Zoe; Jason Wilson of Crush; Bill Morris of the Rainier Club, and Blaine Wetzel of Willows Inn. The all-inclusive dinner also includes a wine flight designed by Canlis sommeliers Nelson Daquip and Phillip Dunn.
In addition to the dinner, there will be a public after-party at 1927 Events from 9pm-2am, with a $20 entrance donation.
Dinner R.S.V.P’s can be made by calling (206) 298-9550.
Come celebrate the life and culinary mind of Angelo Pellegrini with these specialty dinners at Café Lago! Beginning January 21st, Chef David Crutcher will set a menu the third Monday of each month with their Pellegrini Society Dinners – inspired by seasonal ingredients and local wine.
The late Pellegrini had immeasurable influence on local chefs and food producers alike after moving from Tuscany, Italy to McCleary, Washington. He lived and preached about the good life and encouraged everyone to slow down while enjoying the abundance around us. Did you know that is recipe for pesto, printed in the Sunset Magazine in 1946, is best known as the first recorded pesto recipe in America? Wow!
Maple Syrup! Doesn’t the mere mention of it just conjure up warm food memories? Griddled tall stacks of pancakes drizzled with sweet syrup. Hot, crispy strips of maple-cured bacon… Yum!
But it’s not just for breakfast foods! Maple’s unique flavor is great in all kinds of recipes and different grades of syrup are preferred for different uses. Dark to medium amber grades are perfect for use in cooking and baking; their stronger flavor holds up great. Light and “Fancy” grades are best used where the syrup’s subtle flavor can be appreciated, such as drizzled over yogurt.
The Different Maple Syrup Grades
(Photo courtesy of TheNibble.com)
On the savory side of things, maple syrup is perfect in a marinade for pork; added to a pot of baked beans; or even in a dressing, such as in my recipe for Maple Vinaigrette. It is great tossed with your favorite greens, fresh sliced pears and toasted pecans. It works wonderfully on chicken breasts, too!
For those with a sweet tooth, try my Maple Panna Cotta—a no-bake custard-style dessert! It is simple to make and truly is delectable; and pretty with a pouf of whipped cream and garnished with a maple sugar candy leaf!
So make a resolution to branch out and try this sweet syrup “in” instead of “on” something different this year! -Kathy
Makes about 1 cup
6 tablespoons real maple syrup, preferably grade B
3 tablespoons cider vinegar
1 1/2 teaspoons Dijon mustard
1 tablespoon finely minced shallots
1/4 cup olive oil
1/4 cup vegetable oil
1/2 teaspoon salt
pinch of cayenne pepper
In a medium bowl, whisk together the maple syrup, vinegar, mustard and shallots. Combine the two oils and then, while whisking continuously, drizzle the oil into the syrup mixture. The dressing should be well mixed and emulsified. Whisk in the seasonings.
Store covered in the refrigerator for up to 3 weeks. Rewhisk before using.
Recipe by Kathy Casey Food Studios®
Maple Panna Cotta
Makes 6 servings
2 teaspoons unflavored gelatin (this will be less than 1 envelope)
2 tablespoons warm water
1 cup heavy whipping cream
1 cup mascarpone
1 cup real maple syrup, preferably grade B
For garnishing: lightly sweetened whipped cream and maple sugar candy leaves if desired
To make the panna cotta, sprinkle the gelatin over the water in a large heatproof bowl. Let sit for 10 minutes.
Whisk in the cream, mascarpone, and maple syrup and set the bowl over a pan of simmering water. Whisk the mixture until smooth and warmed.
Divide the mixture evenly among 6 martini glasses. Cover each one with plastic wrap. Be sure that the wrap does not touch the tops of the panna cotta. Refrigerate overnight, or for a minimum of 12 hours, before serving.
Top with a tiny pouf of whipped cream and a maple candy if desired.
Hi there! My name is Meredith and I am a newcomer to the Ballard area. Moving here all the way from Virginia, adjusting to the Pacific Northwest lifestyle has been challenging but exciting. I have been a professional photographer for the past 5 years and am looking forward to exploring what Seattle and Washington as a whole has to offer! My fiance and I are having so much fun checking out all of the fantastic restaurants in the Ballard area and feel lucky to be a part of such a cool neighborhood!
Over the weekend, I had the pleasure eating at Root Table. Located on NW Market Street, Root Table provides a casual yet funky vibe, perfect for a date or night out with friends. This intimate space boasts unique interior design with literal “root” tables made from slabs of knotty wood accented by the flicker of candlelight.
Known for their delicious Asian-fusion small plates, my friends and I opted to share 5 tapas dishes – grilled steak bites with panang curry, stuffed mushrooms, scallop bites, curry corn fritters and grilled prawns with Asian pesto. All were delectable with the perfect amount of spicy kick. If I had to pick one as my favorite, I would have to choose the curry corn fritters. These sweet corn cakes are served with a sweet and spicy chili peanut sauce and pack a satisfying crunch.
I just love tapas style meals – getting to taste several different dishes, sharing tasty bites and lively conversation. You aren’t consumed by individual entrees, but rather have the meal you are sharing as a topic of conversation. We topped the dinner off with a pint of local Seattle beer and a trip down the street to Cupcake Royal. Sounds like a perfect night out in Ballard to me!
Being green is so easy these days! The grocers are teeming with hearty seasonal greens from collard to mustard to Swiss chard … as well as my favorite, Tuscan Lacinato Kale, the one that’s sometimes called dinosaur kale or black kale.
This winter crop is packed with vitamins and minerals. Just eating a half cup will stock you up with calcium, vitamin C, vitamin K, vitamin A, iron and loads of fiber.
I especially like to use this kale in my recipe for Farro with Hearty Greens, Wild Mushrooms & Goat Cheese. This is a great cold-weather side dish, which works well with other greens, too.
In fact, here’s a tip if you want to make it with Swiss chard. Remove the stems and slice them separately, and slice up the greens thin. Sauté the stems in the olive oil along with the mushrooms, and then proceed with the recipe.
Incorporating greens in a robust homemade soup is another delicious and very satisfying way to enjoy them. My recipe for the classic Tuscan Ribollita Soup is easy to make and perfect for busy schedules. The name of this favorite Italian soup, which is thickened with stale bread, means “twice-boiled”—the soup is traditionally cooked, then reheated the next day. The flavorful olive oil, which is always drizzled on top right before eating, acts like a seasoning, giving the soup a special little kick.
Or how about adding a small handful of kale into your next smoothie? Its vibrant color is sure to get the kids interested!
Eat your greens daily—they’re tasty and good for you! -Kathy
Farro with Hearty Greens, Wild Mushrooms & Goat Cheese
Makes 4 to 6 servings
1/2 cup whole farro grains
2 quarts water
1 tablespoon olive oil
1 cup sliced wild or domestic mushrooms
4 cloves garlic, sliced paper thin
pinch red chili flakes
1 large bunch black kale (lacinato) or other hearty green, torn
1/4 cup chicken broth
salt and pepper to taste
1 1/2 to 3 ounces fresh goat cheese (chevre)
To cook the farro: In a medium saucepan, combine farro and water and bring to a boil. Then reduce heat to a simmer; cook the grain for about 30 minutes, or until very tender, but do not let it become mushy. Add more water if it gets low. Drain the cooked farro and set aside. (You can do this the day before; refrigerate cooked grain.)
Heat oil in a large sauté pan over high heat. Sauté mushrooms until half cooked, about 1 1/2 to 2 minutes. Add garlic and chili flakes and sauté for a few seconds. Stir in kale. Add chicken broth and cooked farro, and cook, turning greens several times, until greens are wilted.
Season with salt and pepper to taste. Squeeze lemon over the dish to brighten flavor. Serve dolloped with goat cheese or grated sexy local cheese.
Recipe by Kathy Casey Food Studios®
Makes 6 to 8 servings
3 tablespoons chopped bacon or pancetta
1 tablespoon olive oil
3/4 cup diced onion
1 cup diced red potatoes
1/8 teaspoon crushed red chili flakes
2 cloves garlic, minced
3/4 cup diced carrot
3/4 cup diced celery
3/4 teaspoon dry thyme leaves
2 cups, packed, torn, dark green kale
4 cups rich chicken broth
1 cup chopped fresh tomatoes with juice
1 (15-ounce) can cannellini beans with liquid
2 cups, packed, rustic Italian bread, preferably stale, torn into bite-size pieces
salt and pepper to taste
extra-virgin olive oil for drizzling
Heat a large soup kettle or Dutch oven over medium-high heat. Add bacon or pancetta and olive oil and cook until 3/4 done. Add onions and potatoes, and cook, stirring often, for about 2 to 3 minutes. Then add the chili flakes, garlic, carrots, and celery. Cook, stirring, for about 1 to 2 more minutes.
Add the thyme, kale, chicken broth and tomatoes. Bring to a simmer and cook slowly for about 12 minutes.
Then add the beans and bean liquid and bread. Stir in, and cook for about 2 more minutes or until thickened with the bread. Season with salt and pepper to taste.
To serve: Ladle into bowls and drizzle liberally with olive oil.
If making a day ahead, soup will be thicker the next day, almost stew-like, but this is the traditional way. If too thick for your liking, thin out with a little chicken stock when reheating.
This year has flown by so quickly! It’s been a whirlwind of a year with lots of d’lish experiences, client trips and new friends. I’m looking forward to the New Year and know it’s going to be great! In the meantime, here’s a sneak peek of what I’ve been up to since my last Newsletter.
Tasty Travels – I LOVE the Philippines!
Maraming salamat po, Philippines! (A very formal way of saying “thank you” in Tagalog)
I recently got back from opening the new Fairmont and Raffles hotels in Makati, Philippines with my Liquid Kitchen associate Dänny Ronen. What a great trip! Lots and lots of hard work but it all pays off to see these amazing hotels open with such a bang. I can’t even describe how amazing the crew was from the fabulous management team to the enthusiastic bar staff.
We trained over 35 people and did the menus for 7 different venues, created d’lish drinks such as the Panutsa Old Fashioned, made with housemade syrup that we crafted from local sugar—dark, rich and formed into coconut halves. Another great favorite was the Pineda Mojito, inspired from Journey’s Arnel Pineda and made with local mandarin, Thai basil, fresh mint and rum. The bars all opened with a bang and were really busy. The Pacquiao Punch is of course very popular, honoring the famous Filipino boxer and using the delicious local Don Papa Makati Rum then topped off at the table with a grating of locally-grown cinnamon sticks. They are HUGE!
The Pineda Mojito and the Pacquiao Punch… I told you the cinnamon sticks were huge!
A quick photo during my meeting with the amazing Food & Beverage team:
Anna Derygo & Joern Schwaiger of Fairmont Makati – Raffles!
The Fresh Bar Display at the Fairmont Lounge
The lemongrass was pretty big and very flavorful;
big enough for Dänny to hide and peek through!
Our eager students at the Raffles Long Bar
Between developing all the beverage menus and setting up the bars for both hotels, we tried to squeeze in some fun… from $8 massages (Yes! Spa junkies take note … and they were open till 4 AM!!) to the most amazing shopping ever at the big market, to attending Savoroso Inc.’s (local Monin Importers) family party—we had a blast! The Filipino people are so hospitable and love to party as well as make new friends!
We even had enough time for a quick stop at the mall for an old fashioned shave and haircut for Dänny while I was off to cruise around and check out the local sips and nibbles. My fave was Happy Lemon—a little drink
kiosk that is found in most of the local malls. They had the weirdest things on
the menu, so of course I had to order the strangest thing I saw…
…Green Tea topped with “Cheese” and Rock Salt and then sprinkled with Matcha powder!
It was really good – I swear!!
Then it was back to work. During my stay, I met some great chefs like the BBQ Chef at the Fairmont. Check out his amazing pre- and post- work:
The BBQ Chef (before and after): a master at suckling pig and crispy duck!
We did squeeze in some visits to local bars too! Here are our new local friends Tina and Brady with us at the Ice Bar. Yes, we had a couple of shots while wearing our parkas in the ice room.
Me, Tina, Brady and Dänny doing ice shots in our fur coats… while it was 85 degrees outside… (with 100% humidity) so, the chill felt great!
The Savoroso team were amazing hosts on our days off; Mel & Sheila Macatulad and their daughter Danica made us feel like family. They invited us over to a family party (which they have every Sunday) and family members all made traditional Filipino foods from a ceviche-like dish made with white fish and coconut milk to lots of pork dishes, and one of my favorites: local ferns lightly sautéed with shrimp! Oh and did I mention the fresh guyabano juice? Yum! They made us feel right at home.
Local ferns with shrimp and fresh squeezed guyabano juice!
Dinner with the Macatulad family and Anna from the Fairmont!
Then it was back to the US…
…to a bit more travel then to finish out the holidays back at home. Stay tuned for my next newsletter all about my delicious holiday trip to Portland!
During the holiday season and in the spirit of giving, my team and I love to give back to the community when we can. During my far-off travels, my team helped shake up a signature Liquid Kitchen cocktail for the annual Silver Bells Luncheon in November! Proceeds from this event went to help the Providence Senior and Community Services, supporting those in need through healthcare, housing and hospice. It was a fun event, which included a hip fashion show and great prizes!
If you are a cocktail enthusiast then make sure you try my winter-themed cocktails using PAMA Pomegranate Liqueur! The Blinker #3 is a rift on the Golden Era drink: rye whisky, fresh grapefruit juice and traditionally made with grenadine (originally made from pomegranate juice), but I made it with PAMA, a sophisticated full-flavored liqueur. Or how about a Sparkling PAMA’Rita, with a splash of bubbly—it’s a great cocktail for all kinds of celebrations.
My Sparkling PAMA’Rita!
Need some extra help with winter entertaining for 2013? Check out my drink recipes in the Kroger Family of Stores’ My Magazine Extras! It’s free to download and works great on most tablet devices (iPad, Android, Kindle Fire). It’s full of easy entertaining ideas, homemade gift tips and of course lots of cocktail recipes. You can also view the online version here.
Here’s a sneak peak of my Manhattan
with Spiced & Spiked Cherries cocktail on the Kroger app!
D’Lish Deviled Eggs – My New Cookbook will be on Shelves Soon!
I’m so excited about my new cookbook D’Lish Deviled Eggs due out in February 2013. This is my 10th cookbook, and it’s all about the time-honored classic appetizer and my d’lish takes on it. I have wanted to write this book for years and am thrilled to finally put my love of deviled eggs into print. Pre-orders can now be made on Amazon. With over 50 recipes, there is sure to be a favorite for everyone in this book!
Top Chef: Seattle!
This season’s episodes of Bravo’s Top Chef are well underway! We were lucky enough to have the Top Chef production team meet with us and scout my Food Studios… but alas their cast and crew are a lot bigger than my space could fit! So we were thrilled when the show producers invited John and I to be guests of the Canlis episode, where John had a fun cameo appearance! For the show premier episode at the EMP, my crew and I had a blast seeing the chef contestants earn their spots to Seattle and it’s been exciting over the weeks to watch farmer friends to chefs show up in the different episodes. I can’t wait to see who the winner will be!
Erwin, John, me, and Jess at the Top Chef: Seattle season premier event!
If you love eating and drinking as well as fun dining hot spots and all things D’Lish, be sure to join me at Dishing with Kathy Casey on KOMO News Radio then check my companion blog with all the corresponding recipes and tips.
And if you live in or plan on visiting the Pacific Northwest, make sure to check out Sip Northwest Magazine (available at my Dish D’Lish airport locations).
I hope you enjoyed my quick recap of the last few months. Here’s wishing you all a wonderful new year filled with joy and delicious adventures! –Kathy