Posts from August, 2020

Potato Salads

Potato Salad is the go-to summer side dish. It’s perfect when cozied up with grilled chicken, or a plate of BBQ goodness.

Everyone seems to love their Mom or Grandma’s versions. Is yours creamy, eggy, pickley? A lot of times it’s what you grew up with that becomes your gold standard.

But why not mix it up a little with some creative takes on this perennial favorite. 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. Still warm steamed potatoes are tossed with soy and seasoned rice wine vinegar – cooled then mixed with a wasabi spiked mayo, celery and green onions. Yum!


Photo © Kathy Casey Food Studios.
Or whip up a batch of All-American Potato Salad Deviled Eggs from my book D’Lish Deviled Eggs

So whatever potato salad you’re setting your table with this weekend I know it will be D’Lish! – Kathy

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® – www.KathyCasey.com

Posted by Kathy on August 25th, 2020  |  Comments Off on Potato Salads |  Posted in Uncategorized

Stone Fruit

One of the best things about summer to me is the abundance of sweet, juicy local stone fruit (that is, fruits with a pit). Peaches, plums, cherries, nectarines and apricots come into the market with great anticipation. I always look forward to that first succulent bite of a perfectly ripe peach!

For some of you, the stone fruit harvest conjures up memories of home canning… making rows upon rows of canned peaches. For others, they were the summer treat to enjoy under a shady tree with friends. Fresh-picked, sliced in a salad, baked in a pie, or shaken in a cocktail… the possibilities are endless.

For something light and refreshing, try a big scoop of Ginger Peach Sorbet! It’s easy to make, and is just the thing to cap off a delicious dinner. Served with some gingersnap cookies on the side – it’s my favorite way to end a meal on a hot Summer day.
-Kathy

Ginger Peach Sorbet
Homemade ice creams, sorbets & granités are best eaten soon after being made. Their fresh flavor starts to dissipate after a couple of days.

Makes about 4 cups.

1 cup sugar
1 tablespoon very finely minced fresh ginger
1/2 cup water
about 2 lb. fresh peaches (or enough to make 3 cups of puree)
2 tablespoons fresh lime juice

Place sugar, ginger and water in a small sauce pan, stir and bring to a boil. Let cook about 3 minutes. Remove from heat and let cool to room temperature.

Meanwhile, peel and pit peaches. If peaches don’t peel easily, then plunge them into a pot of rapidly boiling water for about 30 seconds and then into cold water to loosen skins before peeling.

Place peaches and lime juice in blender and puree until smooth. Combine peach puree with cooled ginger mixture. Chill mixture at least 30 minutes.

Place mixture in an ice cream freezer and freeze according to manufacturer’s directions.

Recipe by Kathy Casey Food Studios®

Posted by Kathy on August 18th, 2020  |  Comments Off on Stone Fruit |  Posted in Uncategorized

Blackberries: The Taste of Summer

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!

Pan-Sized Berry Pancakes with Zesty Lemon Syrup!

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 August 11th, 2020  |  Comments Off on Blackberries: The Taste of Summer |  Posted in Uncategorized

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 August 4th, 2020  |  Comments Off on Spiked Summer Punches |  Posted in Uncategorized
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