Archive for May, 2014
I love fried rice! Great from your favorite Chinese restaurant but also easy to make at home – a great way to turn leftover steamed rice into a fresh d’lish meal!
But Fried Rice can get fancy too — I’ve had it in NY with lobster and 24K gold on it!!
David Burke & Donatella’s “Millionaire’s Fried Rice”
with caviar, lobster, Kobe beef, and gold!
But let’s get to the basics — important fried rice tips are:
1. Use cold steamed white rice – NEVER INSTANT!
2. Almost anything is fair game: leftover cooked pork, seafood, chicken, veggies, etc. Throw those all in.
Start with a large HOT pan or wok and a little oil then add in the cold rice. Spread it out to get it cooking. Then add in the goodies (meats, veggies) and some minced garlic and ginger too, if you like.
Then make a “well” in the middle. Add in some beaten egg then scramble it up in the middle. Last, fold it all in.
I even love it for breakfast, with some bacon or sausage added!
So instead of take out tonight – STAY IN and try your hand at homemade fried rice! -Kathy
Egg and Shrimp Jasmine Fried Rice
To achieve that great “fried rice” consistency, make the rice the day before. Cook and refrigerate and then let set at room temperature for 30 minutes before frying. This recipe has cooked egg that is sliced thin and added, but you can also whisk the egg and scramble it right into the rice as well.
Makes 8 cups, serves 6 to 10
Makes 6 cups cooked rice
2 cups jasmine rice
1 tsp salt
3 cups water
1 fresh or frozen kaffir lime leaf (optional)
Fried Rice Goodies
1/4 tsp salt
1 tsp water
3 tsp vegetable oil
1 cup (about 8 ounces) uncooked medium shrimp, peeled, deveined, and cut/split in half lengthwise or coarsely chopped
2 tsp minced ginger
1/4 cup small-diced (1/4-inch) carrots
1 tsp minced garlic
2 tsp minced fresh lemongrass (optional)
1/2 cup fresh shelled peas or thinly sliced pea pods
1/4 cup thinly sliced green onion
2 tsp soy sauce
additional soy sauce
sambal oelek or Asian chili condiment
Cook the rice the day before, or at least 2 hours in advance, and chill.
To cook in a rice cooker:
Rinse the rice in a strainer until the water runs clear. DRAIN WELL, then place in the rice cooker with all the remaining rice ingredients. Stir well, cover and steam until tender, per manufacturer’s directions.
After rice is cooked, fluff with a fork, let cool, then refrigerate.
To cook without a rice cooker:
Preheat oven to 400 degrees F. Rinse the rice in a strainer until the water runs clear. Shake rice and DRAIN WELL.
Place rice in a large saucepan with remaining rice ingredients. Place pan over high heat and bring to a boil, stir. Quickly cover pan with a piece of foil AND a tight-fitting lid.
Place in preheated oven and cook for 15 – 20 minutes, or until tender. After rice is cooked, immediately remove the lid and foil. Fluff rice with a fork, let cool, then refrigerate.
When ready to finish the dish, have all remaining ingredients prepared and within reach of the range. Cook the eggs and let them cool while you fry the rice.
To cook the eggs:
In a small bowl, whisk eggs with the salt and water. Heat 1 tsp of the oil in a wok or heavy, large, non-stick skillet until hot. Add the eggs and, with a spatula, lift eggs as they cook, letting uncooked part run underneath until set. Transfer eggs to a cutting board. Let cool, then cut eggs into 1/4-inch strips.
To fry the rice:
Heat the remaining 2 tsp oil in the same wok over medium-high heat. Add shrimp and stir-fry until just turning pink, about 15 seconds. Add the ginger, carrot, garlic, lemongrass, and the cooked rice. Stir-fry 2 minutes. Add the peas, green onions, and the shredded eggs. Stir-fry for 1 minute, until heated through, then drizzle with soy sauce and toss well.
Serve, immediately and pass the soy, chili condiment, lime and cilantro separately for guests to “customize” and season their rice the way they like it.
Recipe by Kathy Casey Food Studios®.
May 29th, 2014
It’s Memorial Day Weekend, which means outdoor picnics, and parties. And nothing says sunny weather menu must have better than potato salad.
To me, my Grandma Mimi’s potato salad will always be the gold standard, but I also love to try creative twists and new variations.
Greek or Asian potato salad? Why not? My Greek Potato Salad incorporates red potatoes with fresh oregano, calamata olives, bell peppers and cucumbers with a d’lish Feta Vinaigrette. And one of my new faves is Wasabi Potato Salad. Just toss still warm steamed potatoes with soy and a little seasoned rice wine vinegar – cooled then mixed with a wasabi spiked mayo, celery and green onions. Yum!
Or really think outside the box and try my All-American Potato Salad Deviled Eggs! Combining two party staples, these deviled eggs feature classic potato salad ingredients like mayo, mustard, celery, and are topped with a tiny diced potato salad!
So get out there and enjoy the weekend with a tasty potato salad as part of your picnic table. –Kathy
(Photo © Kathy Casey Food Studios from D’Lish Deviled Eggs)
All-American Potato Salad Deviled Eggs
Nothing says 4th of July or sunny summer picnic quite like potato salad! These eggs definitely do the original justice, and they’re the perfect finger food accompaniment to a fun day outdoors.
1 dozen hard-cooked eggs (recipe follows)
6 Tbsp mayonnaise
2 Tbsp yellow mustard
1 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp black pepper
1 1/2 tsp sugar
1 Tbsp minced dill pickles
2 Tbsp minced red onion
2 Tbsp minced celery
1 Tbsp vinegar
1 Tbsp sugar
1/3 cup cooked tiny-diced potato
3 Tbsp finely chopped dill pickle
3 Tbsp chopped fresh parsley
Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, mustard, Worcestershire sauce, salt, pepper, and sugar, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the pickles, onion, and celery.
Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
To make the topping, in a small bowl, mix together the vinegar and sugar. Add the potato, pickle, and parsley, and toss until well coated. Top each egg half with about 1 heaping teaspoon of the mixture.
1 dozen large chicken eggs
Place the eggs in a large nonreactive saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat. Turn off the heat and let the eggs sit for 10 minutes. Remove from the stove and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water.
Recipe from D’Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing
Greek Potato Salad with Feta Vinaigrette
Makes 8 cups
2 lbs red potatoes, cut in 1-inch pieces (about 6 cups)
2 Tbsp red wine vinegar
1/4 cup extra virgin olive oil
1 Tbsp Dijon mustard
2 Tbsp chopped fresh oregano
1/2 tsp salt
1/4 tsp black pepper
1/2 cup halved pitted calamata olives
1 cucumber, peeled, seeded and diced
1/2 cup chopped roasted red peppers
1 small green pepper, diced
1/2 cup tiny-diced red onion
4 oz feta cheese, crumbled (about 1 cup crumbled cheese)
1/4 cup chopped fresh Italian parsley
Steam potatoes until very tender, about 12 – 14 minutes.
Meanwhile, in a large bowl make the dressing by whisking together the vinegar, olive oil, Dijon, oregano, salt and pepper.
When potatoes are still warm, toss them with the dressing and set aside until cool, then stir in the remaining ingredients.
Recipe by Kathy Casey Food Studios®.
May 22nd, 2014
Guest blogger and KCFS intern Jenn concludes her travel recaps to India with Part 3!
As I have learned from my travels, the types of food in India vary greatly from region to region. One dish that I have consistently enjoyed in every city that hails from the south is dosa. Made from a batter of ground rice and fermented lentils, dosa is a large crepe that can be served plain or rolled with a variety of fillings. It is always accompanied by sambar (a spicy lentil soup) and different types of chutneys (usually coconut, mint, and tomato).
All the food I’ve had was delicious but there was something special I was yearning for – mangoes! When I first arrived in the country, I was dismayed to learn that I was too early for mango season. And while the streets were lined with all types of mangoes, I was assured by locals that they were not sweet at all and I’d needed to be patient.
Finally, on my last day in the country my patience was rewarded. The first crop of the summer season of the ‘king of mangoes’ had arrived! Alphonso was his name and as the sweetest, juiciest, and most fragrant mango variety, he definitely delivered! My trip was complete.
May 21st, 2014
When you think of a food that is a favorite for all– pizza is first to mind! Crispy crust, bold sauce, a plethora of cheeses and indulgent toppings – all come together for this classic crowd-pleaser.
Pagliacci Pizza has been a Seattle fave for years offering a plethora of pies with cool, local ingredients that change seasonally. How about roasted Washington Asparagus on a freshly baked pizza? Make sure to check out their menu often for more seasonal variations.
Who’s ready for a fresh slice from Pagliacci? I am!
Making a pizza dinner at home and want to try something different? Head outside and try grilling your next pizza. Pull a piece of dough into a pie shape. Toss it onto a hot grill. Flip then add your sauce and toppings, and cook till crisp and delicious. Tasty and fun!
Visit your farmers market for all kinds of seasonal pizza inspiration from spring onions to wild mushrooms. Try something new on America’s favorite food! –Kathy
Pizza Margherita with Prosciutto & Arugula
This is a great basic pizza recipe to get creative with. Using a baking stone, also known as a pizza stone, in your oven will help you achieve results similar to a restaurant’s. A baking stone distributes heat evenly. Preheat your oven with the stone in place on the lowest shelf. When the oven is fully preheated, place the pizza crust itself or a baking pan (if you are doing a pan flat bread) directly on the stone. Or try the grilling method I mentioned in my blog.
Makes 2 small pizzas, serving 4 people as an appetizer or 2 as an entree
1/2 package active dry yeast (1 1/8 teaspoons)
1 tsp honey
1/2 cup warm water (110 degrees F)
1 Tbsp extra-virgin olive oil
1 1/2 cups all-purpose flour, plus additional for shaping dough
1/2 tsp kosher salt
1 Tbsp minced fresh basil
2 Tbsp olive oil
1 Tbsp finely minced fresh garlic
2 Tbsp minced fresh basil
1 Tbsp minced fresh oregano
2 ripe roma tomatoes, cut in half, seeded and cut into strips
2 large balls fresh mozzarella, drained well and squeezed, then each cut into 8 slices
3/4 cup shredded mozzarella cheese
6 thin slices prosciutto
1 bunch fresh arugula, rinsed, spun dry, and torn into bite-sized pieces
extra-virgin olive oil and balsamic vinegar for drizzling
In bowl of mixer fitted with dough hook attachment, dissolve the yeast and honey in the warm water. Add the oil and about a third of the flour, and mix in on low speed until flour is mixed in. Add half the remaining flour, the salt and basil. Mix on low speed until flour is mixed in.
Add remaining flour and mix on low speed until the dough comes cleanly away from the sides of the bowl, about 5 minutes more.
Turn the dough out onto a clean, lightly floured work surface and knead by hand for 2 to 3 minutes, until dough is smooth and firm. Cover the dough loosely with plastic wrap and let it rise in a warm spot for about 45 minutes. (When the dough is ready, it will stretch as you pull it.)
Divide the dough into 2 pieces and round each piece (Work each piece into a ball, stretching down at the sides and tucking under at the bottom. Repeat several times. On a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.) Cover the dough with plastic wrap and let it rest for 15 to 20 minutes, or wrap in plastic and store refrigerated for up to 2 days.
When ready to bake, preheat the oven to 450 degrees F. (If dough was prepared ahead, remove from the refrigerator and let rest at room temperature for about 15 minutes, then continue with the recipe.)
Lightly flour the dough balls, shake off excess, and place dough on a clean, lightly floured surface. Start to stretch the dough. Press down at the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle. Or, roll out with a rolling pin, keeping the outer edge a little thicker.
Brush the inner circle of the dough with olive oil and arrange the remaining topping ingredients in order, dividing evenly between the two pizzas and ending with the shredded mozzarella.
Transfer to a baking sheet, and bake on top rack of oven until the pizza crust is nicely browned, about 15 minutes.
When pizzas are done, lay out the slices of prosciutto on pizzas. Sprinkle with arugula and kosher salt to taste, then drizzle with olive oil and balsamic vinegar.
Transfer the pizzas to a firm surface and cut into slices with a pizza cutter or very sharp knife. Serve immediately.
Recipe by Kathy Casey Food Studios®.
May 15th, 2014
Guest blogger and KCFS intern Jenn continues her travel recap to India with Part 2!
Food is everywhere in India – from vendors selling fresh produce on the street to food stalls lining the sidewalks for those looking for a quick snack. Whether you’re looking for an icy treat to beat the heat or a savory bite like fried samosa, there’s something for everyone.
While locals have the luxury of eating as they please, outside travelers have to be weary of the food they choose to eat to avoid the much feared “Delhi belly”. In order to combat this, I had to be very selective of what street foods I could eat, but in the end, I definitely indulged.
My favorite street food by far is pushka (or pani puri, depending what part of the country you’re in). Start off with a puffed ball of semolina dough that has been fried to crispy perfection. Poke a little hole on one end to make room for a spoonful of filling made from potatoes, onion, and masala spices. Then, pour in some sauce made from tamarind paste and lemon juice. Lastly, enjoy it altogether in one perfect bite!
My husband Cliff, myself, and his cousin enjoying a fresh pushka!
It’s the perfect combination of sweet, savory, spicy, and tangy!
Stay tuned for Part 3!
May 15th, 2014
|Time has been zipping by and 2014 has been off to a great start! Since my last Newsletter, it’s been non-stop busy with traveling. Here’s a peek of what my team and I have been up to lately and what’s coming up.
Liquid Kitchen on the Road
The Heathman Restaurant & Bar!
In the early 90’s I wrote the Northwest Table Cookbook and Chef Greg Higgins penned the Oregon chapter. He was the chef at the Heathman Hotel way back when and the hotel became my home base for shooting the Oregon companion videos for PBS. Fast forward about 12 years – we did a new cocktail menu and I was thrilled to be asked to come back and do new cocktails to go with Chef Michael Stanton‘s NW local-French inspired menu. It was so fun to create cocktails to compliment his menu and cooking style.
Liquid Kitchen’s Keith Waldbauer and I recently headed to Portland to shake up our new cocktails at a press party featuring the new menu. To go with the Heathman’s famed High Tea service, we created the Tea Court Lounge Punch with Fonté Earl Grey Tea Spiced Syrup, rum, cognac, and fresh juices – topped with and Angostura Foam. Another party favorite was the Vineyard Margarita.
|Chatting with the Heathman Guests
(Photo by Evrim Photography)
|It was great to meet so many cool Portland bloggers – and their photos of the event were amazing! I hope that you’ll stop by the Heathman Restaurant & Bar on your next trip to Portland!
After a winter in Seattle, I enjoyed heading to Bermuda with Associate Mixologist Dänny Ronen to implement a new bar menu at the Fairmont Hamilton Princess. Look at the beautiful view from my room!
|It is always great to meet new bartenders and learn about local spirits. Yes, the local rums are amazing there.
Fairmont Hamilton Princess’
Cavon and Curtis taking a quick photo break after Liquid Kitchen training
|The local fish chowder (also the national dish) is served with a caddy of dark rum and sherry pepper sauce to customize your soup. Served with a corn Johnny cake – this was definitely a go-to lunch. The preparation of this soup is very old school, and a LOT of technique goes into making it – yum!
Bermuda Fish Chowder – amazing flavor!
Dänny and my Sous Chef Jason Anderson, and I are headed back to Bermuda in the next couple of weeks to open the new 1609 Bar & Restaurant – the new cocktail menu is amazing! Make sure to follow me on Twitter @KathyCaseyChef for sneak peeks and updates.
|The VIBE Conference in Las Vegas!
After a quick breather at home, the Liquid Kitchen team (Dänny, Heather, Jason, and I) flew down to Las Vegas… for the annual VIBE Conference! During the Cameo Party, we shook up a South Seas cocktail at the Monin & William Grant booth with fellow mixologist Charlotte Voisey. Fresh Thai basil, Monin South Seas syrup, Sun Orchard grapefruit and lime juices, Reyka Vodka & Milagro Silver Tequila – served over large format ice cubes and topped with a sprinkle of Liquid Kitchen Edible Cocktail Silver.
|The following morning I led a panel on Cocktails on Tap 2.0 (Tapped, Bottled and Pre-Mixed) Seminar with Dänny and guest speakers Brandon Wise from Portland’s Imperial PDX and Matthew Meidinger from the Kimpton Hotel & Restaurant Group). We had a huge attendance and guests sampled a few of our cocktails, including my Bottled Front Porch Cooler. It is exciting to see more and more interest in this growing trend!
|Hitting the Red Carpet
The year started off quick with a fun trip to LA for the TASTE Award. My cocktail show Kathy Casey’s Liquid Kitchen was nominated for a under the Best Drink or Beverage Program – Web category. And Small Screen’s President and Founder Colin Kimball had four of his shows nominated. Don’t forget to Like Kathy Casey’s Liquid Kitchen and Small Screen on Facebook.
|World’s Best Cocktail
… well I’m sure there are some other great cocktails out there but we are thrilled that SavoirThere.com ‘s World Food Awards picked the Luxury Sling as their Favorite Cocktail of 2013. Liquid Kitchen created this Sling for the Fairmont Makati (Philippines) and it continues to be blog and buzz worthy!
May 14th, 2014
What is the coolest thing you’ve seen around the beverage world? The Drink Nation Experiment wants to know!
Facebook, Tweet, and Instagram anything you see or sip that is cool, unique and cutting edge in the land of beverage. Great cocktails, beers, cider, a cool coffee presentation, a fantastic non-alcoholic beverage –share, tag, and post it!
Like and share on the Drink Nation Experiment’s Facebook page
Follow and tag DrinkNationExp on Instagram———-Follow and share on Twitter: @DrinkNationExp
This 6-month social media experiment will showcase the best of the best in the world of beverage.
The Top 40 trends and findings will be presented at years Flavor Experience conference by Kathy Casey of Liquid Kitchen and Beam, Inc.’s resident Mixologist Philip Raimondo – and then posted on the Drink Nation Experiment Facebook page.
So let us know what you’re seeing out there in your travels, at your favorite bar, or restaurant! From Seattle to Miami …Dubai to Peru, we look forward to virtually sipping your next drink with you!
May 12th, 2014
Its Mother’s Day weekend and what better way to treat Mom than with a delicious brunch – complete with cocktails of course!
Start the night before and whip up my overnight Spring Wild Mushroom, Asparagus ‘n’ Sausage
Strata – rustic bread, seasoned egg mixture, sautéed asparagus and mushrooms. Add in some sausage and grated Fontina or Gouda cheese. Refrigerate overnight then pop in the oven just before guests arrive.
Serve with a kale salad tossed with orange segments and shaved fennel. That handles the food. Let’s chat libations now.
I have a wonderful brunch drink that I’m sure moms will love. Sunkist® Strawberry Silver Gin Fizz – quick and easy to serve to a crowd and oh so brunch-y!
Just combine fresh sliced strawberries tossed with powdered sugar, fresh Sunkist lemon juice, some of our great local gin and egg whites … yes, that’s right egg whites. Flash blend with a little ice for a super d’lish frothy drink that will put a smile on any mom’s face.
Happy Mother’s Day! –Kathy
Spring Wild Mushroom, Asparagus ‘n’ Sausage Strata
Good bread is the foundation ingredient for any strata. With so many great breads available today, it isn’t a chore to find one to add to these breakfast bakes. The challenge now is in deciding which one to use — be it Como bread from Grand Central, a delicious La Brea Bakery loaf or any other sturdy, handcrafted bread.
And if the bread’s just a little bit stale, that’s okay. In fact breakfast bakes are a great way to use up day-old artisan breads. Fold in a cup of fresh baby spinach for added greenery.
Makes 6-8 servings
1/2 lb. bulk Italian sausage or turkey sausage
1/2 cup diced onion
2 cups sliced wild or domestic mushrooms (morels, hedgehogs, cremini, portobello, button mushrooms, shiitake, chanterelles, reconstituted dried porcini, etc.)
2 cups 1/2 inch bias cut-sliced, fat, fresh asparagus pieces
1 Tbsp minced fresh garlic
3 cups half & half
1 tsp salt
1/4 tsp black pepper
8 cups 1-inch-diced hearty bread, such as a rustic sourdough
2 cups (8 ounces) coarsely grated Fontina cheese
1/2 cup grated Parmesan cheese
In a large sauté pan heated over medium-high heat, cook the sausage until halfway cooked, about 3 minutes. Then add the onion and mushrooms and sauté for another 2 minutes. When veggies are tender, add asparagus and garlic and cook for 1 minute. Remove from heat and set aside.
In a large bowl whisk together the eggs, half-and-half, salt and pepper until well combined. Add the bread, Fontina cheese, half the Parmesan cheese and the cooked sausage mixture.
Place in an 11 x 13-inch baking pan. Sprinkle the remaining Parmesan cheese over the top and let sit, refrigerated, at least 1 hour or preferably overnight, so that bread soaks up egg mixture.
When ready to serve, bake in a preheated 350-degree oven for approximately 45 – 50 minutes or until puffy and golden and a knife inserted in the center comes out clean.
Recipe by Kathy Casey Food Studios®.
Photo by Kathy Casey Liquid Kitchen®.
Sunkist® Strawberry Silver Gin Fizz
This frothy drink is delicious to serve for brunch. The flash blending of the drink with egg whites makes it extra frothy, and quick and easy to serve to a crowd. You can pre-batch the strawberries, sugar, gin, lemon, and egg white and keep refrigerated until ready to blend with the ice.
Makes 4 – 6 servings
3/4 cup sliced strawberries
1/2 cup + 2 Tbsp. powdered sugar
1 cup gin (or substitute vodka)
6 Tbsp (3 oz) freshly squeezed Sunkist® Lemon juice
2 organic egg whites (or 2 oz pasteurized egg whites)
1 cup ice
1/4 cup soda water, chilled
Garnish: fresh strawberries and lemon peel twists
In a large glass measuring cup combine the strawberries and the powdered sugar. Let sit for 10 minutes.
Combine the macerated strawberries, gin, lemon juice, egg whites and ice in a high powered blender. Blend on high speed until smooth and all ice has been blended in. Add soda water to blender. Divide fizz between chilled glasses. Garnish with strawberries and lemon twists.
Recipe by Kathy Casey Liquid Kitchen®.
May 8th, 2014