Posts from June, 2017

Cherries Spell Summer!

Luscious, sweet cherries just scream summer to me. Cherry pie, cherry cocktails, cherry shortcake, boozy cherries over ice cream – is there anything better? Fresh cherries are also so tasty in a cocktail like in my recipe for Cherry Mojitos for a Crowd (recipe follows) – perfect for patio sipping with friends.


Photo from Kathy Casey’s Northwest Table Cookbook

I love cherries eaten out of hand, or in desserts, but they are also delicious incorporated into savory dishes too. Like in my Sassy Spicy Cherry Salsa – perfect for serving on a little goat cheese crostini or as a side kick to grilled chicken or salmon.

Simply half or quarter pitted cherries, toss with a little fine diced sweet onion, minced fresh ginger, a squeeze of lemon, a drizzle of honey, and a little sriracha or chili paste. Then add in chopped cilantro or fresh snipped chives, season with sea salt, and voila! A crowd-pleasing salsa delicious on almost anything.

Don’t have a cherry pitter? Not to worry! Dig out those disposable to-go chopsticks I’m sure you have piled up in the kitchen drawer, poke through the cherry, and out pops the seed. Super quick and easy!

-Kathy

Cherry Mojitos for a Crowd
Makes about 10 servings

1 bunch fresh mint (about 1 1/2 cups sprigs)
3 cups Bacardi Limon rum or silver rum
2 cups sugar
2 cups fresh lime juice
1/4 cup clear cherry liqueur, such as Maraska maraschino
3 cups pitted fresh sweet cherries (about 1 1/2 pounds)
Loads of ice for serving
Two 10-ounce bottles soda water
Garnishes:
Fresh mint sprigs
Fresh cherries on the stem

In a large nonreactive container, such as a glass pitcher, combine the mint, rum, sugar, lime juice, liqueur, and pitted cherries. Stir well to dissolve the sugar. Cover and refrigerate overnight.

For each serving, fill a large rocks glass or tumbler with ice and measure in 6 ounces (3/4 cup) of the rum mixture, being sure to get some of the cherries into each glass. Top with 2 ounces (1/4 cup) of soda. Stir, then garnish with a mint sprig and a cherry.

Chefs Note: You can make the cherry-rum mixture up to 3 days in advance and keep it refrigerated= the flavors will just get better and better.

Recipe © Kathy Casey Food Studios

Posted by Kathy on June 29th, 2017  |  Comments Off on Cherries Spell Summer! |  Posted in Dishing with Kathy Casey Blog, Kathy Casey, Recent Posts

Walla Walla Onions

Fresh Walla Walla Onions are hitting the market soon and I can’t wait! Sweeter than a regular yellow onion, it has been said that biting into a fresh Walla Walla and biting into an apple are just about the same. I’ve never tried but I will if you do!

I DO know that they are mild and sweet enough to serve thick raw slices cozied up with garden fresh tomatoes, some fresh mozzarella, and a sprinkling of fresh basil. Drizzle balsamic vinegar and EVOO, then finish it with coarse salt and a fresh grind of pepper. Simplicity at its best.

I also love them in a quick pickle preparation. Put equal parts vinegar, sugar and water in a zip lock bag. Add in a pinch of salt then toss in some slices of Walla Walla onions. Shake that around until the sugar is dissolved then refrigerate for a few hours, or overnight. D’lish on grilled salmon, tossed with some fresh herbs like tarragon, chives, dill and Italian parsley.

If you’ve got the grill fired up then toss on some slices. Get some nice charred marks, then chop and add to your favorite guacamole or fresh salsa recipe for some SWEET summer dipping– Yum!

P.S.: If you’re an onion crier like me be sure to refrigerate your onions before slicing OR have a pair of onion goggles ready– it helps! –Kathy

 


Photo from Kathy Casey’s Northwest Table

Herb Marinated Walla Walla Sweet Onions
For a summer buffet table, grill a whole side of salmon and serve it on a large platter, festooned with the herbed onions and fresh herb sprigs. This is also great served with steak.

Makes 4 servings – and enough to top 4 salads, pieces of fish or grilled meats.

1 large Walla Walla Sweet onion, cut into 1/2-inch-thick rings
1/4 cup white wine vinegar
3 Tbsp. sugar
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
2 Tbsp. olive oil
2 Tbsp. coarsely chopped fresh basil or cilantro
1 Tbsp. coarsely chopped fresh tarragon
1 Tbsp. 1/2-inch-long pieces fresh chives
2 Tbsp. coarsely chopped fresh flat-leaf parsley

To make the onions, carefully separate the rings and place in a resealable plastic bag. In a small bowl, whisk the vinegar, sugar, salt, pepper flakes, and oil. Pour the marinade over the onions and close the bag, expelling excess air. Turn the bag to coat the onion evenly, then refrigerate for at least 30 minutes, or up to 4 hours, turning the bag occasionally. Just serving, gently toss the onions and marinade in a large bowl with the chopped herbs.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books.

Posted by Kathy on June 8th, 2017  |  Comments Off on Walla Walla Onions |  Posted in Books to Cook, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, other, Recent Posts, Recipes, sides

Coleslaw with Everything!

The sun is shining and the weather is getting warmer, which means picnic-season is soon upon us. And no patio picnic is complete without coleslaw!

There are a lot of different varieties of slaw and you can certainly switch up the cabbages: green, red, and nappa. Shredded broccoli stems are every popular these days too.

But it’s the dressing that’s the real star of any slaw and really gives it that tasty, zippy zing. There are vinaigrette types, which range from tart and tangy to creamy or spicy styles – which are my fave.

But I love a cooked thickened dressing. Why? Well you know sometimes when you dress your slaw it gets kind of weepy and then bland. Well a cooked and thickened dressing takes care of that as it stays coated to the cabbage. Just thicken a simmering vinegar and sugar mixture with a little cornstarch, cool, and then add into mayo with your seasonings.

Check out my recipe for Poppy Seed Pineapple Slaw – it has a d’lish cooked dressing and is perfect to serve with barbecue-slathered ribs and fresh grilled corn! YUM! –Kathy

Poppy Seed & Pineapple Coleslaw
Makes 6 cups

1 (8 oz.) can crushed pineapple with juice
1/2 tsp. salt
tiny pinch red pepper flakes
1 tsp. finely minced fresh ginger (optional)
1/3 cup cider vinegar
3 Tbsp. sugar
1 Tbsp. cornstarch
1 (1 lb. ) bag coleslaw greens or 8 cups of mixed shredded green and red cabbage
4 green onions, thinly sliced
1 large carrot, grated
1 1/2 tsp. poppy seeds
1/4 cup light or regular mayonnaise

In a small saucepan combine the crushed pineapple with juice, salt, red pepper flakes, ginger, vinegar, sugar and cornstarch. Whisk together well until the cornstarch is dissolved. Place over medium-high heat and bring to a boil while constantly stirring; cook until dressing is thickened. Remove from heat and let cool to room temperature.

Place coleslaw greens, green onion, carrot and poppy seeds in a large bowl. Stir mayonnaise into cooled pineapple mixture, then mix into coleslaw, coating salad well.

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

Posted by Kathy on June 1st, 2017  |  Comments Off on Coleslaw with Everything! |  Posted in Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recipes, sides
Untitled