Posts from July, 2017

Refreshing Fruit Salsa

Tomato salsa, Pico de Gallo, thick and chunky Picante Sauce- salsa is by far the most popular condiment in the US. Whether you like it sweet and mild or spicy and hot- it’s the perfect way to add big flavor to your meal. But hey, why not mix up your salsa rut and get sassy with summer fruit!

If you ask me, there are no rules when it comes to making a delicious fresh- fruit salsa. So get creative and just wing it! Use whatever chopped seasonal fruits you have and add a little onion, fresh lime, chopped cilantro, diced jalapeños or hot sauce, and a dash of salt.

I like to use cherries, melons, or peaches in the summer. In the winter, I choose more citrus based fruits like juicy California oranges and grapefruits. I also love to add a tropical twist with pineapple and mango. Fruit salsa is great over grilled fish, chicken, with crunchy chips – or really anything!


Photo from Dishing with Kathy Casey

Bought a giant watermelon and looking for other ways to eat it up? Try my recipe for Spicy Mexy Melon Salsa, served with a big bowl of tortilla chips and a margarita or fresh limeade – yum!
-Kathy

Spicy Mexy Melon Salsa
Add a few dashes of Chipotle Tabasco for added smokey heat!
Makes 4 cups

2 Tbsp. sugar (optional)
1/4 cup fresh lime juice
1/4 cup finely diced sweet white onion
4 cups chopped seeded watermelon – about 1/4” pieces
1/4 cup chopped fresh cilantro
2 tablespoons finely minced fresh jalapeño, seeds removed (more or less to taste)
1 teaspoon coriander seed, lightly toasted in a pan and then crushed

Make this salsa up to 1 hour in advance – but not any earlier to keep the ingredients crispy and fresh.
Dissolve the sugar in the lime juice. Toss together remaining ingredients, and dress with sugar-lime juice mixture. Season with salt to taste.

Recipe by Kathy Casey Food Studios®

Posted by Kathy on July 27th, 2017  |  Add Comment |  Posted in Recent Posts

Unicorn Trend – It’s a Rainbow Kind of Feeling

We all know the Northwest is known for its rain, but when the sun finally comes out, so do the rainbows! Legend has it there’s a pot of gold at the end…but I think there’s something else hiding under there. Unicorns!

It’s no secret that the wild unicorn trend has taken the country by storm. Restaurants all over the place are serving up unicorn inspired lattes, cakes, bagels, and more. The colorful creations are truly a sight to see.


Unicorn Sushi Photo from Chaarg


Unicorn Bagels Photo from Kirbie’s Cravings

So what does it take to be a unicorn food, you ask? Glitter, sprinkles, shimmer, and bright colors of course! The crazier, the better.

But you don’t have to go out to enjoy this whimsical trend- get creative and try it at home. Jazz up your next party with cupcakes covered in edible glitter. Or how about a glitter rimmed cocktail- now we’re talkin’!

And you don’t have to stop there – top an ice cream sundae with a heaping handful of cotton candy. Sprinkle some luster dust on fresh fruit for a fun twist. If you’re feeling extra crafty, use food coloring to make unicorn butter or whipped cream! Top it on waffles, pancakes, or muffins for a wacky breakfast treat.


Unicorn Milkshake Photo from BethCakes

And if you really want to get your Unicorn DIY on, check out the fun step by step instructions on how to make a Unicorn Bark Milkshake on BethCakes blog – if anything it will make you smile!

So whether you have kids of your own- or you’re just a big kid at heart- the unicorn food trend is the perfect way to bring a little magic to your day.

-Kathy

Posted by Kathy on July 20th, 2017  |  Add Comment |  Posted in KOMO Radio, Kathy Casey, chocolate, dessert

Tales of the Cocktail

Calling all cocktail enthusiasts! What do you get when you combine thousands of mixologists, spirit industry professionals, bar enthusiasts, and a lot of libations together? Tales of the Cocktail, of course!


Photo from Kathy Casey Food Studios

Think of it as a five day summer camp for the best and brightest in the spirits industry. Held annually in New Orleans, the week features seminars, parties, and cocktailing galore in this boozy 24-hour playground. It can be a liver workout – trust me!

Mixologists from all over the country (including local NW bartenders!) put their skills to the test by participating in crazy cool competitions. And when you need a break from all the booze- there are tons of unique bookstores and gift shops to explore.

Not only is the festival SO much fun, it’s the best way to find out the latest and greatest trends in the spirits industry. And good news- tickets are open to the public! So if you’re looking for a reason to expand your liquor knowledge and visit NOLA- Tales of the Cocktail is the perfect excuse.

Can’t make it this year? No problem! You can still get in the spirit by making my d’lish Maple Ramos Fizz cocktail at home.

For ticketing information, visit their website.

And follow along with me on Twitter @KathyCaseyChef – I’ll be tweeting everything Tales direct from New Orleans next week!

-Kathy

Maple Ramos Fizz
Makes 2 cocktails

Maple adds another layer of flavor to this classic brunch cocktail. Try Sipsmith Gin with a splash of maple syrup over ice as a sipping alternative. For a whimsical garnish, purchase sugared waffle crisps cut into small wedges and skewer onto long bamboo skewers.

3 oz Sipsmith Gin
1/2 cup Maple Ramos Pre-Mix
————————————-
soda water for topping, chilled
Garnish: lemon peel twist

Measure the gin and Maple Ramos Pre-Mix into a mixing glass. Fill with ice, cap and shake vigorously to really froth the drink. Divide drink between 2 tall (Collins style) glasses, and top with a splash of soda water to fizz (about 1 ounce for each drink). Twist lemon over drink to express oils and garnish.

Maple Ramos Pre-Mix
Makes about 4 cups, or 8 servings

1 cup heavy cream
1 cup pasteurized or organic egg whites
3/4 cup real maple syrup
1/2 cup simple syrup*
3/4 cup fresh lemon juice
1 tsp orange flower water

Combine all ingredients together in a pitcher and whisk vigorously to combine, being sure egg whites are mixed in. Refrigerate for up to 2 days. Stir well before using.

*To make simple syrup: combine 2 cups sugar and 2 cups water in a saucepan, bring to a quick boil then remove from heat. Cool. Store refrigerated for up to 10 days. Makes about 3 cups.

Recipe from Kathy Casey Food Studios® and Published in Sip NW Magazine.

Posted by Kathy on July 13th, 2017  |  Add Comment |  Posted in Restaurants, Cocktails, Foodie News, Tasty Travels, Kathy Casey, Press

Quick Pickles

Who doesn’t love homemade pickles? I certainly do! The briny, bold flavor is the perfect addition to any summer meal- but who says you have to buy them? Making your own may seem daunting- but I’m here to set the record straight. Pickling your Summer garden veggies is fast, easy, and so much fun.

All you need is my Refrigerated Quick Pickle recipe! First clean a quart-sized jar, then pack it full with a mixture of vegetables. Baby cucumbers, carrots, peppers, and cauliflower- have fun with it! Next boil up a sweet and tart brine and quickly pour into the veggie-packed jar. Screw on the lid, and cool to room temperature for about an hour- then pop in the refrigerator! In just two days you’ll have delicious pickled vegetables to bring to a picnic or enjoy at a backyard BBQ.

And pickling isn’t just for veggies – for something a little different, try one of my favorites –pickled peaches! Awesome to serve with your favorite cheeses, charcuterie platter or grilled meats.

-Kathy

Refrigerated Quick Pickles
Makes about 4 quarts

The following is a mixture of veggies that I like to use, but feel free to switch it up with what’s fresh from your garden or the market.

Vegetable Mixture:
7 cups (about 2 lb.) 3/4″-sliced pickling cucumbers
2 1/2 cups (3/4 lb.) 1/2″-thick-slant-cut carrots
2 medium jalapeño peppers, cut in half, or 1 large, quartered
1 1/2 cups (6 oz wt.) 1 1/2″ chunks yellow or white onion
1 1/2 cups (6 oz wt.) 1 1/2″ chunks red onion
2 cups (8 oz wt) 1″ chunks red bell peppers (substitute some hot peppers or some of your other favorite summer peppers if desired)
2 cups (3/4 lb.) 1/2″- to 3/4″-sliced yellow zucchini or yellow squash

Pickling Brine:
2 cups white distilled white vinegar
2 cups cider vinegar
1 3/4 cups water
1 3/4 cups sugar
2 Tbsp. pickling spice
3 Tbsp. kosher salt
1/4 tsp. crushed red pepper flakes

Place all vegetables in a large bowl and toss together to mix colors. Divide vegetables among four clean, regular mouth 1-quart canning jars, packing vegetables in tight. Set jars on a dish towel in a draft-free place in the kitchen.

Place the pickling brine ingredients in a non-aluminum sauce pan over high heat. Bring to a rolling boil and then immediately ladle pickling brine into filled jars, filling to 1/2″ from the top and being sure to cover the vegetables and distribute spices evenly. Immediately cover jar with lid and tighten. Let cool to room temperature, then refrigerate. Let pickle for at least 2 days before eating. Pickles will last refrigerated up to 1 month.

Recipe by Kathy Casey Food Studios®

Posted by Kathy on July 6th, 2017  |  Add Comment |  Posted in Kathy Casey, Snacks, appetizers, seasonings, sides, spices, vegetables
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