Asparagus – The Sure Sign of Spring

Asparagus is a sure sign of spring. Looking for new ways to cook it? Well, I love it steamed, grilled, roasted, or sautéed. Just give it a quick rinse and then snap off the fibrous ends at their “natural break.” The ends can be saved for veggie stock or added to your compost.

Asparagus is also great to incorporate into a weekend brunch, in an easy egg scramble with shrimp and herby boursin garlic cheese – Yum!

If you’ve got the grill fired up, just toss asparagus spears in a little olive oil and seasoning, lightly grill and serve with oh-so-Northwest, homemade, toasted Hazelnut Aioli. Perfect for smearing, slathering, or dipping grilled asparagus into.

And don’t think you must go through a huge ordeal to make pickled asparagus! I’ve got a great recipe for Quick Overnight Refrigerator Pickled Asparagus – it’s a snap!

So pick up some asparagus while the season is prime! -Kathy


Photo from Dishing with Kathy Casey.

Grilled Asparagus with Hazelnut Aioli
Makes 4 – 6 servings of asparagus and 1 1/2 cups of aioli

2 bunches of fat asparagus – about 2 pounds
olive oil, as needed
salt, as desired

Hazelnut Aioli
1/2 cup hazelnuts
1/4 tsp. sugar
1 Tbsp. minced garlic
1 1/2 Tbsps. fresh lemon juice
1/2 tsp. Dijon mustard
2 egg yolks*
1/2 tsp. salt
3/4 cup light olive oil
1/4 cup hazelnut oil
1 Tbsp. water

Wash asparagus and with a paring knife trim off the bottom 3 inches (the woody tough part) and discard. Meanwhile, get coals going in grill — you want to grill the asparagus over pretty hot coals.

Preheat oven to 350 degrees.

To toast hazelnuts for the aioli:
Place the hazelnuts on a baking sheet and toast in oven for about 6 – 8 minutes, or until golden. When cool enough to handle, put hazelnuts in a clean, non-fuzzy dishtowel and rub as much skin off hazelnuts as comes off easily. Set aside until needed.

To make aioli:
In a food processor add the hazelnuts, sugar, garlic, lemon juice, mustard, egg yolks and salt. Process until smooth. In a measuring cup mix together the olive and hazelnut oils. With food processor running, SLOWLY drizzle in the oils; the drizzle should be about the width of a spaghetti strand. The mixture will slowly begin to emulsify, forming a mayonnaise-like consistency. (Don’t add the oil too fast, or the mixture will break!) When all the oil has been added, pulse in the water. Store refrigerated until ready to use. May be made up to 3 days in advance.

To grill the asparagus:
Place asparagus on a large plate and lightly brush with a little olive oil. Place asparagus over very hot coals and grill for about 1 minute on each side to mark asparagus nicely and cook until just done. Sprinkle with a little salt if desired.

Great served hot or warm dipped into or smeared with aioli — I like it served cold, too!

* Note: Raw eggs are not recommended for pregnant women, children, the elderly or anyone with immune deficiencies.

Recipe from Dishing with Kathy Casey.

Asparagus, Shrimp & Boursin Breakfast Scramble
Makes about 4 servings

8 eggs
2 Tbsps. water
salt & pepper to taste
1 1/2 tsp. olive oil
1 cup bias-cut fresh asparagus
4 oz. wt. (1/2 cup) bay shrimp, or cooked shrimp, chopped
1/2 cup Boursin cheese (garlic and herb)
chopped parsley or snipped chives for garnish if desired

In a large bowl whisk together the eggs and water until very foamy; season as desired with salt and pepper and set aside.

In a large, non-stick skillet heat the olive oil over medium-high heat until hot. Add the asparagus and cook, stirring often, until barely tender, about 2 minutes.

Add in the egg mixture and move the eggs around the pan with a spoon or spatula, turning them as necessary until they are three-quarters cooked, about 1 – 2 minutes, and have just started to thicken.

At this point add the shrimp. Fold into eggs, heat through and serve immediately. Dollop 2 tablespoons of Boursin on top of each serving and sprinkle with parsley if desired.

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

Overnight Pickled Asparagus
Makes 1 large jar or about 20 pieces.

1 bunch (about 1 1/4 pounds untrimmed) fresh fat asparagus

Pickling Brine
1 1/2 cups distilled vinegar
1 cup water
1/2 cup sugar
3 garlic cloves, sliced in half
2 Tbsps. pickling spice
1 Tbsp. kosher salt
1/4 tsp. crushed red pepper flakes

Wash asparagus and with a paring knife trim off the bottom 3 inches (the woody tough part) and discard.

Place asparagus in a canning jar standing up or in a glass bread pan or other non-corrosive container. The asparagus should fit tightly in. Set jar or container on a dish towel in a draft-free place in the kitchen.

Place the pickling brine ingredients in a non-aluminum saucepan over high heat. Bring to a hard rolling boil and then immediately ladle brine with the spices over asparagus, being sure to cover the asparagus and poking down the spears if needed. Cover with a lid or plastic wrap.

Let cool to room temperature, then refrigerate. Let pickle for at least overnight before eating. Pickled asparagus will last refrigerated up to 2 weeks.

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

Posted by Kathy on April 10th, 2015  |  Add Comment |  Posted in breakfast, KOMO Radio, Recent Posts, Recipes, sides

Morel Mushrooms – Springtime Northwest Gold

Local, wild morel mushrooms are treasured like gold and every spring fungi enthusiasts rush out to scope their secret spots, looking for the first signs of this delicacy!

Morels fruit in two types of habitat. In areas where they are naturalized, they fruit every year. It is usually a grassy area where natural composting occurs or along a stream where leaves drop to give them food.


(Photo from the Washington Department of Fish & Wildlife)

The other type of habitat is disturbed areas, such as logged or burned areas, where the morels will come up only once because there is no continuous source of food. But sometimes we get really lucky and even find morels in our backyards where new grass has been planted, thus disturbing the soil.

Predicting where and when these jewels will appear is the real art. If you’re not an experienced picker then you need to join a mushroom interest group or find an experienced picker to go with, but most fungi hunters keep their spots pretty secret.

Check out the Puget Sound Mycological Society to learn about field trips and more about our NW wild mushrooms. Or visit your local farmers markets for local forager’s finds.

And if you’ve been out foraging then you deserve a little splurge – as cream and morels are so amazing together! Try out Morels in Cream Sauce, it’s good on anything! From chicken to halibut to salmon, to crostini … yum! Happy Spring! – Kathy

Morels in Cream Sauce
I also like to add a squeeze of fresh lemon and zest to pop the flavor.

Makes about 4 – 6 servings

2 Tbsps. olive oil or butter
1/2 lb. fresh morels, cleaned and sliced
1 chopped shallot
1 cup dry white wine
1 cup whipping cream
2 Tbsps. butter (optional)
salt & pepper to taste
snipped fresh chives

Heat skillet on medium-high to high, add oil, then mushrooms and shallot. Saute for 1 minute, then add the wine. Continue cooking over high heat until the wine is reduced by half. Then add the cream and reduce by half. Reduce the heat to low, add the butter, and season with salt and pepper to taste. Cook until thickened. Sprinkle with chives.

Serve as an appetizer with fresh, crusty bread for dipping, or serve atop sauteed chicken breasts or your favorite fish or seafood.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy on April 3rd, 2015  |  Add Comment |  Posted in KOMO Radio, Recent Posts, Recipes

Blending up a Signature Easter Brunch Cocktail

Looking for your signature Easter Brunch cocktail? The delicious & frothy Strawberry Silver Gin Fizz is a sure crowd pleaser and oh-so-spring looking! Delightfully pink and bright flavored, this drink is flash blended then finished with soda water for a fun and unique addition to your morning get-together. To make things easier, you can pre-batch the strawberries, sugar, gin, lemon, and egg white and keep refrigerated until ready to blend with the ice.

Happy Easter!

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Photo by Kathy Casey Liquid Kitchen®

Strawberry Silver Gin Fizz
Makes 4 – 6 servings

3/4 cup sliced strawberries
1/2 cup + 2 tablespoons powdered sugar
1 cup gin (or substitute vodka)
6 tablespoons (3 ounces) freshly squeezed Sunkist Lemon juice
2 organic egg whites (or 2 ounces pasteurized egg whites)
1 cup ice
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1/4 cup soda water, chilled
Garnish: fresh strawberries and lemon peel twists

In a large glass measuring cup combine the strawberries and the powdered sugar. Let sit for 10 minutes.
Combine the macerated strawberries, gin, lemon juice, egg whites and ice in a high powered blender. Blend on high speed until smooth and all ice has been blended in. Add soda water to blender. Divide fizz between chilled glasses. Garnish with strawberries and lemon twists.

Recipe by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com

Posted by Kathy on April 3rd, 2015  |  Add Comment |  Posted in Cocktails, Fruit, Recent Posts, Recipes

Nation’s Restaurant News

Check out today’s article “Riding the Trendy Tea Wave” in Nation’s Restaurant News all about the exploding tea-flavored drink trends. From specialty iced tea to tea lattes to tea cocktails… tea is everywhere!

Featuring tips and ideas on how to zest up your tea-based drinks!

Posted by Kathy on April 2nd, 2015  |  Add Comment |  Posted in Restaurants, Foodie News, Press, Recent Posts

Wisconsin State Journal

“The Devil is in the Details” – love it! Thanks to Wisconsin State Journal for featuring recipes and tips from D’Lish Deviled Eggs!

Posted by Kathy on April 1st, 2015  |  Add Comment |  Posted in appetizers, Foodie News, Press, Recent Posts, Recipes

Dishing with Kathy Casey: The Newsletter

Welcome to Dishing with Kathy Casey – The Newsletter! I can’t wait to share all of my tasty adventures with you; read on to see what I’ve been up to, check out some great recipes, and enjoy all things d’lish!

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HOT – HOT Beverage Trends
A new year means new trends to look out for. Check out my guest article in Flavor & The Menu magazine all on 5 Menu Ready Drink Trends.



Brunch Drinks and Creative DIY Bloody Marys will be big!

And checkout Lane PR’s annual Food & Beverage Beat for a good list of trends to look out for, including my thoughts on the kitchen-to-bar movement and the resurgence of hotel bars as hot spots with a host of other chefs and industry tastemakers!

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Top 10 Influencer

It comes with great excitement and honor to be named a Top 10 Most-Influential People of the Past 25 Years by Cheers Magazine. I am humbled to be amongst a list of other legendary Influencers like Dale DeGroff, Tony Abou-Ganim, Gaz Regan, and Audrey Saunders just to name a few who all share the same principle in elevating the cocktail culture. I want to thank you everyone who has supported the Liquid Kitchen through the years and look forward in continuing to raise the bar.

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Speed Rack – Booze and Boobs!

I was thrilled to be a returning Seattle judge for Speed Rack, the bartending competition created by women bartenders for women bartenders focusing on speed and execution. It is also a fundraiser for breast cancer awareness, education and prevention.

This national competition pits female bartenders against each other in a round robin-style competition with regional winners vying for the finals and coveted title of Ms. Speed Rack 2015 at the June 14th finals. Northwest winner Angel Teta of Atuala in Portland, Oregon will move onto the finals in New York. Cheers to all the amazing spirited ladies–keep shaking it up! Check out the competition!

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Judges with Speed Rack – Seattle winner, Angel!

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Where’s Kathy – NRA’s BAR Show
Sunday May 17th – 2:00 PM

I will be presenting Sipping Social – what’s trending in the world of beverage through social media. Make sure to register for this year’s NRA-BAR event.

And please follow me @KathyCaseyChef on Twitter and hashtag #SippingSocial with any cool beverage trends you see out there. I would love to include what you think is hot in my presentation!

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New Orleans Just for Fun!

My travels to NOLA are always some sort of business; Tales of the Cocktail, random food conferences….. so it was nice to finally visit as a tourist with my husband John – a NOLA virgin! This trip it was all about checking out the local digs. First up a walking tour – so we signed up for the Le Monde Creole insiders French Quarter courtyard tour and it was really great. Our tour guide Bill had been an “actor” before and he was really amazing and a great story teller. We also visited the pharmacy museum and then headed off to the LONG AWAITED tiki guru Beachbum Berry’s bar Latitude 29!

It was amazing – the interior is super old school tiki and the drinks are pure perfection! You know that I love me some fun garnishes, and I was in heaven here. Conical ice for the Navy Grog, corn husks wrapped around a glass for some other tasty looking concoction, custom stir sticks…. Loved it all!

And in New Orleans I must always visit the amazing Cheryl Charming. She has new digs now and is making us all proud on Bourbon Street and heading up beverage at the Bourbon O Bar. Finally a great cocktail bar on Bourbon Street – yay Cheryl!

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The Old School VS New School at Hospitality Executive Exchange – West

This year’s West Coast HEE (there’s also an East Coast event planned later this year) was held in beautiful San Diego.

The event started off with a key note by fellow Top 10 Influencer Tony Abou-Ganim who is always so amazing to hear. But the most anticipated event was the Battle of the Bartender! A crazy fun mix off between Ol’ School: Dale DeGroff, Tony Abou-Ganim, and myself VS. New School: Charlotte Voisey, Philip Raimondo, and Brian Loukmas! You know Charlotte has never won against Tony on Iron Chef … and she was the New School captain – and the New School won. Charlotte can finally say she beat Tony, but we still think it was rigged! LOL

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The Mix Off teams showcasing their drinks!

Chef Rick Moonen was a great closing speaker sharing his many stories from his beginnings in the restaurant business to new trends that he foresees in the next few years. I had a great time sharing NY chef’ing stories with him at dinner. I can’t wait to visit his restaurant and bar RX Boiler Room in Las Vegas later this month.

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Chef Rick Moonen and I between sessions!

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Arizona Cocktail Week

Sunny times were had in Phoenix at Arizona Cocktail Week! Cocktail enthusiasts and professionals attended this boozy week full of seminars, tastings, and of course, parties. My Kitchen to Bar included flaming herbs in cocktails to “how to” make bottled cocktails.


Check out how to make the Love Potion bottled cocktail!

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Liquid Kitchen Videos on Amazon

Amazon is now featuring Small Screen’s Liquid Kitchen cocktail videos! I love Amazon so am super excited they have some of my videos now.

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D’lish Reads – Chef Interrupted

Speaking of Amazon, Chef friend and amazing story teller Trevis Gleason’s new book is just out. A leading voice for those living with multiple sclerosis and chronic illness, Chef Interrupted shares his stories about living with MS and his recent move to Ireland, and includes recipes like White Soda Bread and Sticky Toffee Pudding. This is an inspiring book – I urge you to take a read.

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Easter is Coming and that means Lots of Eggs!

What to do with all those hard boiled eggs – well I’ve got you covered with over 50 D’Lish Deviled Egg recipes to get you inspired!, there is an egg for every occasion. Here’s a link to one of my favorites: Beet’ing Heart Deviled Eggs.

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What an amazing start to the year. I am so grateful for the ongoing support of my wonderful clients, friends, family and co-workers. I look forward to a d’lish and fruitful summer!

Don’t forget to join me on my blog Dishing with Kathy Casey and weekends on KOMO News Radio for all things d’lish, including recipes, tips, and fun events. -Kathy

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Follow on Twitter @KathyCaseyChef. Blogging: Dishing with Kathy Casey.
Like: Kathy Casey’s Liquid Kitchen. Read: D’Lish Deviled Eggs.
Watch: www.LiquidKitchen.tv
Instagram: @KathyCaseyChef
Web: www.KathyCasey.com www.LiquidKitchen.com

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Copyright © 2015 Kathy Casey, Inc., All rights reserved.

Cinnamon

Cinnamon has a spicy history. Wars were fought over trading rights and Ancient Romans paid more for cinnamon than its weight in gold!

Cinnamon Sticks
Fresh cinnamon sticks from World Spice Merchants at Pike Place!

It has been used for thousands of years in Chinese medicine for its warming qualities to provide relief at the beginning of a cold or flu, especially when mixed in tea with fresh ginger.

Today everybody’s spice rack has a jar of ground cinnamon lying around. It’s a must for all those recipes that are oh-so-American from apple pie to cinnamon rolls to snicker doodles. We love our cinnamon!

But it’s not only used for sweets. It flavors all TYPES of foods from Greek eggplant moussaka and spicy Indian curries to Mexican hot chocolate and Middle Eastern pastries. Cinnamon adds a warming touch to Garam Masala, a spice mix with cloves, cardamom and cumin used in finishing vegetables and meat dishes.

I also love it in couscous dishes and even in a sultry Spiced Vinaigrette on a salad. Cinnamon Scented Basmati Rice will change how you cook rice forever!

One thing to remember ground cinnamon only lasts for about 6 months, and cinnamon sticks stay fresh for about a year. Keep your spice jars tightly sealed and in a cool spot.

Keep things spicy with a hint of cinnamon! – Kathy

Spiced Vinaigrette
Makes 1 cup

1/4 cup white wine vinegar
4 tsp. light brown sugar
1/2 tsp. vanilla extract
1/8 tsp. crushed red pepper flakes
1/8 tsp. ground cloves
1/4 tsp. ground cinnamon
1/8 tsp. ground coriander
1/8 tsp. ground cumin
1/2 tsp. salt
3/4 cup olive oil
1 tsp. finely minced fresh ginger

Combine vinegar, brown sugar, vanilla extract, spices, and salt in mixing bowl, whisking well.

Gradually whisk in olive oil, emulsifying the dressing. Whisk in minced ginger. Let sit 8 hours or longer before using.

Store extra dressing refrigerated for up to 2 weeks.

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

Cinnamon Scented Basmati Rice
Makes 4 to 6 servings

1 cup basmati rice, rinsed and drained well
3 Tbsps. butter
3/4 cup 1/4-inch-diced onion
1 cinnamon stick, cracked in half
1 1/2 tsp. minced garlic
Small pinch cayenne
1 1/2 cups water
1 Tbsp. fresh lemon (or lime) juice
1 1/2 tsp. minced lemon (or lime) zest
2 Tbsps. cream
1 1/4 tsp. salt
2 Tbsps. thinly sliced chives

Preheat an oven to 375°F. Place the very well-drained rice in a 1 1/2-quart baking dish.

Melt the butter in a nonstick or heavy saucepan. Add the onion and cinnamon stick and sauté over medium heat until soft, about 2 minutes. Add the garlic and cook for about 30 seconds. Add the cayenne, water, lemon juice, lemon zest, cream, and salt, and bring to a boil.

Stir the mixture into the rice, being sure to scrape up and include all the goodies. Seal tightly with foil and bake for about 20 to 25 minutes, or until the rice is tender and all the liquid is absorbed. Fluff with a fork before serving, then fold in the chives.

Recipe adapted from Dishing with Kathy Casey Cookbook.

Posted by Kathy on March 27th, 2015  |  Add Comment |  Posted in KOMO Radio, Recent Posts, Recipes, sides

Taste Washington

Taste of Washington is one of our iconic food and wine events here in the Northwest. Back for its 18th year, this year’s event is bigger and better than ever so make sure to mark your calendars for Saturday, March 28th and Sunday, March 29th.

On Saturday I will be emceeing at the Alaska Airlines Chefs Stage from 2:15 PM to 5:00 PM. It’s a great line up of chefs who will be sharing how to make their signature dishes and demonstrating exciting techniques.

226 Wineries from across the state will be serving tastes of their offerings, as well as select cideries and breweries – along with tasty bites from 65 PNW restaurants

Tickets are available at TasteWashington.org. General admission gets you into the chef’s stage, main events and tastings. Over 5000 wine and food enthusiasts come every year, so why not be one of them? Hope to see you there! –Kathy

Posted by Kathy on March 19th, 2015  |  Add Comment |  Posted in Restaurants, events, Foodie News, KOMO Radio, Lifestyle, Recent Posts
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