Posts from July, 2019

Quick Pickles

Who doesn’t love homemade pickles? I certainly do! But sometimes the idea of making them seems intimidating, 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. Think baby cucumbers, carrots, peppers, and cauliflower – garlic, chili pods, and some fresh flowering dill too if you have it. The ideas are endless so have fun with it!

Next boil up a sweet and tart vinegar brine and quickly pour into the veggie-packed jar. Screw on the lid, and cool to room temperature for about an 45 minutes – 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.

All these tangy delights will keep for a month in the refrigerator, so get picking and start pickling! -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® – www.KathyCasey.com

Posted by Kathy on July 25th, 2019  |  Comments Off on Quick Pickles |  Posted in appetizers, Dishing with Kathy Casey Blog, Kathy Casey, seasonings, sides, Snacks, spices, vegetables

Blackberries

Ahhh blackberries…the glorious summer berry. Growing in backyards, parks, and hiking trails, the Northwest is bursting with them. These juicy berries are definitely worth the fight with the prickly bushes they grow on!

Not only are blackberries delicious, they’re good for you too! With one of the highest levels of antioxidants of any fruit- these berries are also a wonderful source of vitamin C and fiber. Healthy food that naturally tastes d’lish- what could be better than that?


Photo from Driscoll’s Berries
And if you don’t have time for picking – Driscoll’s has some pretty d’lish berries for “picking” up at the grocery store. I visited their farms a few years ago and got to try a blackberry unlike anything I’ve ever had before. They were HUGE and super sweet. They were a variety that you can randomly find during the season. I now look for these whenever I can 

So, whether you pick them or buy them- to me, blackberries really are a taste summer. And they’re the perfect addition to a refreshing summer cocktail! Muddle a few berries in a shaker tin with some fresh mint, 3/4 ounce lime juice, 3/4 ounce simple syrup and 1 1/2 ounces rum – shake it up and finish with a splash of soda – and voila – you have an amazing Blackberry Mojito!

Gone blackberry picking and now have a big bowl in the fridge? Throw some in your pancake batter and start the morning off with some Blackberry Pancakes topped with Citrusy Syrup. Or make a berry’licious summer sundae with strawberry ice cream, lemon curd and fresh blackberries – yum!

Or try my recipe for Blackberry Honey Vinaigrette, perfect tossed with local greens and finished with a sprinkling of toasted hazelnuts and goat cheese- a great start to any summer meal.
-Kathy

Summer Greens with Blackberry–Honey Vinaigrette, Toasted Hazelnuts & Chevre
Makes 4 servings

Vinaigrette
1/4 cup fresh blackberries
2 tablespoons red wine or balsamic vinegar
1 tablespoon local honey
1 teaspoon Dijon mustard
3 tablespoons olive oil
Pinch cayenne pepper
1/4 teaspoon kosher salt

Salad
8 cups mixed summer greens
1/2 – 3/4 cup fresh blackberries
1/4 cup (1 ounce) chopped, toasted hazelnuts
2 ounces chèvre-style goat cheese, crumbled

Combine all the vinaigrette ingredients in a blender or food processor and process until smooth. Strain. Refrigerate until needed. The vinaigrette can be made up to 3 days in advance.

To serve the salad: Toss the greens with Blackberry–Honey Vinaigrette and divide among 4 plates. Scatter with berries, hazelnuts, and goat cheese. Serve immediately.

Recipe© Kathy Casey Food Studios®

Posted by Kathy on July 18th, 2019  |  Comments Off on Blackberries |  Posted in Dishing with Kathy Casey Blog, Recent Posts

Chia Seeds

These days chia seeds are everywhere! Chock full of fiber and omega-3’s, these little seeds can be added to juices, baked into muffins or even toasted and sprinkled on your salad. Soaked in liquid they get a gel-like coating. Endurance athletes love them in beverages for their super hydrating power.

My current favorite is to make a breakfast chia pudding! Assemble the night before with chia seeds, gluten-free oats, coconut milk, and a touch of honey. Let it sit overnight in the refrigerator while the plumping begins. The next morning, you can top it with fresh fruits – yum!

chiapudding
I love this photo and the recipes from Wellness Mama – She has a great blog on Chia!

And there are a ton of cool chia dessert puddings recipes online, too. Like chia jam, made with fresh cooked berries, honey, and chia seeds.

So try something new and get your cha-cha-cha-chia on! –Kathy

Posted by Kathy on July 11th, 2019  |  Comments Off on Chia Seeds |  Posted in Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Lifestyle, Recent Posts

Spiked Summer Punches

The hot summer weather has finally hit the Northwest, which means entertaining is at an all-time high. When your backyard becomes the weekend hotspot for fun, punches are the perfect cocktail for a crowd!


Photo by Kathy Casey Food Studios®

So what is a punch, anyways? Well it was created around the 17th century and is typically a concoction of four to five ingredients, with rum as the base. I chat more about this in my Liquid Kitchen episode with Charlotte Voisey and her Port of Mischief Punch – which is a delicious take on a classic punch.

But if you want to do your own punch twist – simply choose your favorite liquor and add in some seasonal fruits, tea, or fresh infused syrups. If you like bubbles, add some sparkle to your punchbowl with champagne or prosecco – or step out of the box by splashing in a light, refreshing pale ale- like in my recipe for Hoppy Melon Rita Punch! (recipe follows)

Combining punch and beer might seem unusual, but the pair makes for a perfect summery sip – and Seattle native Fremont Brewing Company’s Summer Solstice Ale does the trick. Ultra-light and fragrant with citrusy notes of tangerine and hints of spice- this ale is the perfect co-star.

Serve it up in tall glasses garnished with a juicy wedge of watermelon, and you’re on your way to beating the heat in delicious style. So bust out that retro punch bowl and start mixing!

For more punchy goodness, visit my blog, DishingWithKathyCasey.com. And for d’lish cocktail inspiration, check out Kathy Casey’s Liquid Kitchen.

Hoppy Melon Rita Punch
Makes 16 – 20 servings

zest of 2 limes (zest before squeezing for juice)
1 cup sugar
1 bottle (750 ml) silver tequila (about 3 cups)
1 cup fresh squeezed lime juice
1 cup Ruby Grapefruit Juice Cocktail
1 cup fresh squeezed orange juice
2 cups diced fresh watermelon
2 (12 ounce) bottles ale such as Fremont Summer Solstice Ale
Garnish: fresh watermelon wedges

In a large punch bowl (or large container such as a stock pot or pitcher) combine the lime zest, sugar, tequila, juices, and watermelon. Stir to combine well and dissolve the sugar. (At this point you can refrigerate the punch for service up to 3 days in advance) Present in a large punch bowl. Add ale right before serving. Serve over ice in punch cups, or fun margarita glasses.

Recipe by Kathy Casey Liquid Kitchen®

Posted by Kathy on July 4th, 2019  |  Comments Off on Spiked Summer Punches |  Posted in Dishing with Kathy Casey Blog, Recent Posts
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