Posts from September, 2015

Fig-a-licious Fruit!

Although I love them, figs are so much more than the iconic Fig Newton, which by the way was first sold dried in a commercially manufactured cookie in 1892. Who knew?

Figs: they’re unusual, versatile, and even grow well here in Seattle. I have a fig tree in my backyard!

Fig edited
A plump fig growing in my back Urban Garden – ready to be picked!

It’s best to pick figs when fully ripened. The fig is ready for harvest when it drops on the stem from its own weight. Pick with the stems attached, but always plan to use within a few days.

Although in the kitchen we consider it a fruit, the fig is actually a flower that is inverted into itself. There are no blossoms on the tree’s branches; the blossom is inside the fig. Many tiny flowers produce the crunchy little seeds that give figs their unusual taste and texture.

Figs are of course fabulous fresh, but you can also cook up some creative dishes with them too.

One of my favorite apps is quick and easy: Roasted Figs with Gorgonzola and Walnuts. So easy to make. I love them paired with a delicious Manhattan made with House Spiced Vermouth – YUM!–Kathy

Roasted Figs with Gorgonzola and Walnuts
Makes about 24 to 30 pieces

4 ounces Gorgonzola cheese
1/4 cup chopped walnuts
1 pint fresh figs, halved lengthwise

Preheat an oven to 425°F. In a small bowl, mix the Gorgonzola and walnuts. Arrange the figs, cut side up, on an ungreased baking sheet, and top each piece with 1 generous teaspoon of the Gorgonzola mixture.

Roast the figs for about 6 to 8 minutes, or until heated through and the cheese is hot. Let cool slightly and enjoy!

Recipe © from Kathy Casey’s Northwest Table Cookbook.

Posted by Kathy on September 18th, 2015  |  Comments Off on Fig-a-licious Fruit! |  Posted in Books to Cook, Dishing with Kathy Casey Blog, Fruit, KOMO Radio, Recipes, Small Screen Network, videos

Edible Flowers: A Tasty Garden Adventure!

Food and flowers are wonderful side-by-side, but also can mix together. I was recently introduced to BloomNation (the online flower delivery company- connecting customers with area local florists) and reminded of how flowers on the table not only sets the tone for a meal, but many flowers you love are also be part of the meal.

From tiny cute Johnny Jump Up’s and frilly dianthus or carnations to lovely robin blue borage flowers – there is a world of tasty, beautiful, edible flowers awaiting you in the garden!

You can add edible flowers to salads, or to top a dish or cocktail. Freezing edible flowers into ice cubes will definitely snazz up your favorite cocktail.

Flower Cubes

I love them in my recipe for Sparkling Lemon Gin Punch.
St Germain liquor elderflower liquor is added for a lovely floral note.

Flower Cubes 2

Here is a quick Overview of how to make Floral Ice Cubes:
1. Pour distilled water into a large square silicone ice mold 1/4 full and freeze for 2 hours

Cube Tray

2. Place edible flowers into ice molds, drizzle with a little water, and return to freezer for 15 -20 minutes

Flowers in Tray

3. Fill the ice molds up to completely cover flowers in water and return to freezer and freeze overnight

Frozen Flowers

Move on to eating flowers: some of our favorite veggies and greens have tasty blossoms as well. For instance arugula blossoms are beautiful small flowers with a peppery flavor much like the leaves! For larger flowers I like to pull off the flower petals before adding to a dish.

Edible flower petals are fabulous to roll things in. For an amazing appetizer idea mix soft goat cheese with roasted garlic and some fresh herbs then form into a log in plastic wrap. Pop in the freezer for about 20 minutes or until very firm, then unwrap and roll in edible flower petals. Present on a cheese board or slice into beautiful rounds and serve on crostini – yum!

For a beautiful brunch dish top your favorite French toast or pancakes with Flower Petal Berry-Butter – it’s a show stopper! The butter is whipped with raspberry jam, sour cream and powdered sugar then rolled into a log. Chilled then pressed with edible flower petals. Just slice and serve.

Edible flowers are available at farmers markets and also right from you yard! But please remember not all flowers are edible, so double-check before you go into your yard and start munching away—also be sure they are pesticide-free. -Kathy

Sparkling Lemon Gin Punch
A delicious and sophisticated punch for any grand get together. For the ultimate presentation, serve over large format ice cubes studded with edible flower petals made in square silicone ice molds.
Makes about 11 1/2 cups, serves 16 – 18

1 cup clover or wildflower honey
2 cups warm water
1 1/2 cups fresh squeezed Sunkist Meyer Lemon juice or
3 cups gin (1 750 ml bottle)
1 cup elderflower liqueur such as St. Germain
—————————————–
1 bottle (750 ml) brut Champagne or Prosecco
Garnish: Sunkist Lemon peel twists

In a large pitcher, combine the honey and warm water; stir until well dissolved. Then add the lemon juice, gin and elderflower liqueur. (At this point you can refrigerate the punch for service up to 3 days in advance). When ready to serve, pour the chilled mixture into a punch bowl or large drink pitcher (You could split it between 2 pitchers and add half a bottle of champagne to each.) Serve over ice and garnish with lemon twists.

Recipe by Kathy Casey Liquid Kitchen® for Sunkist

Flower Petal Berry-Butter
Borage, Johnny-jump-ups, calendula and rose petals make a pretty combination for this recipe.

Makes 3/4 cup (6 oz. wt.)

1/4 pound lightly salted butter, cut in 1/2-inch pieces
2 Tbsps. seedless berry jam
2 Tbsps. sour cream
1 1/2 tsp. sifted powdered sugar
Dash of ground cinnamon
3 Tbsps. lightly chopped, unsprayed edible, mild flavored, flower petals

Whip all the ingredients except flower petals in a blender, food processor or mixer until well blended. Fold in the flower petals. (Or I like to roll the butter into a log in plastic wrap then chill a bit then roll into the flower petals to coat. Wrap and chill – then slice for serving!)

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Posted by Kathy on September 11th, 2015  |  Comments Off on Edible Flowers: A Tasty Garden Adventure! |  Posted in Dishing with Kathy Casey Blog, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes

Popcorn

Popcorn seems to be all the rage right now! From concepts dedicated to only popcorn like the local KuKuRuza (KOO-KOO-ROO-ZAH).

They started here in Seattle just over 10 years ago and now have stores in Tokyo, Osaka, Seoul and even Cairo! The popcorn rage is popping worldwide! One of my favorite combinations is their caramel and cheddar popcorn – yum!

Popcorn 1
Who’s ready for popcorn – I AM!

But popcorn is becoming the star in numerous new ways in products and on menus. For instance recently I saw on an episode of the new TV show Say it To my Face! (which is a pretty fun show on the FYI Network) where they made fried “popcorn shrimp” actually breaded in chopped popped corn. Not that’s pretty Fun!

And then what about all those cupcake and ice cream concoctions topped with popcorn, caramel corn and chocolate popcorn – yes please!

Now at home there are plenty of ways to top your corn – grated parm – or drizzle with spicy Sriracha garlic butter, the possibilities are endless.

Popcorn 2
I love these soft popcorn balls from Land O’Lakes studded with gumdrops and nuts.

But the best old school treat of all is homemade popcorn balls – so fun to make with the kids. Land O’Lakes has some great recipes on their site. Just don’t forget to butter your hands! –Kathy

Posted by Kathy on September 3rd, 2015  |  Comments Off on Popcorn |  Posted in Dishing with Kathy Casey Blog, Foodie News, KOMO Radio, Recent Posts
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