Autumn Pears

We are so lucky here in the Pacific Northwest to have such a delicious variety of sumptuous pears! Bartlett, Bosc, Seckel, Concorde – each one different, yet they’re all oh-so-delicious!

The months of October through December are the prime time for pears.

One of my favorite preparations for pears is roasting them: just cut them into thick wedges and toss with a little olive oil, balsamic, and seasoning. Roast them on a sheet pan in a hot oven until they are just tender.

They’re great tossed in a fall salad, served with roast chicken or on a crostini with some gorgonzola for an easy appetizer like in my Roasted Pear Crostini with Gorgonzola! Or maybe even serve them with your Thanksgiving roast turkey as a tasty accompaniment!

Another idea is to make a pear wasabi puree: sauté diced pears till tender, then puree them mixed with a little wasabi for a tasty sauce for grilled fish of scallops.

And don’t forget about the drinks! Try infusing a bottle of vodka with a sliced pear. Let sit for 2 – 3 days then strain! Delicious in cocktails like my Pear Thyme Fizz or put it in bottles and give it as a great fall hostess gift! –Kathy

Roasted Pear Crostini (2)
Photo from Kathy Casey’s Sips & Apps, Chronicle Books – Angie Norwood Browne

Roasted Pear Crostini with Gorgonzola
These are extra-delicious topped with chopped toasted nuts, such as hazelnuts or walnuts. Balsamic glaze can be purchased at gourmet and well-stocked grocery stores.

Makes 24

Pears
2 firm red Bartlett or other red-skinned pears
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1 teaspoon minced fresh thyme

24 pieces Herbed Crostini (recipe follows)
1 cup (4 ounces) crumbled gorgonzola cheese or thinly sliced Cambozola
2 tablespoons balsamic glaze

For garnishing
Tiny sprigs of fresh thyme

Preheat an oven to 450 degrees F.

To roast the pears: Quarter the pears lengthwise, then core. Cut each quarter lengthwise into 6 slices (you should have 24 slices, total). In a medium bowl, whisk together the oil, vinegar, salt, and thyme. Add the pears and toss to coat.

Spray a rimmed baking sheet with cooking spray. Lay out the pears, not touching, on the baking sheet. Roast for 12 to 15 minutes, or until golden and starting to caramelize on the edges. Pears can be cooled, covered, and refrigerated for up to 3 days before serving.

When ready to serve, lay out the crostini on a baking sheet and top each piece with about 1 heaping teaspoon of gorgonzola or a slice of Cambozola, then a slice of pear. Bake until just warmed, about 4 minutes.

Drizzle each piece with about 1/4 teaspoon balsamic glaze, then garnish with thyme.

Herbed Crostini
Crostini are the must-have party basic. Use as a base for assorted toppers, such as creamy cheeses, tapenade, or spreads.

Makes 32 to 40 pieces

1/3 cup olive oil
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
Pinch of cayenne pepper
1 teaspoon minced fresh garlic
1 long, skinny French baguette, cut into 1/4-inch diagonal slices
Kosher salt for sprinkling

Preheat an oven to 400 degrees F.

In a small bowl, mix the oil, dried herbs, cayenne, and garlic. Lightly brush the baguette slices with the herb oil or, in a large bowl, drizzle the bread with the oil and toss well. Lay out the bread in a single layer on baking sheets, sprinkle with salt, and bake for about 8 to 10 minutes, until just crispy.

Crostini can be made in advance, cooled thoroughly, and stored in airtight containers for up to 3 days. If necessary, recrisp them in a hot oven for a couple of minutes.

Recipe from Kathy Casey Sips & Apps, Chronicle Books – www.liquidkitchen.com

Pear Thyme Fizz
Fresh thyme’s savoriness is wonderful against the crisp dryness of pear.

Makes 1 drink

1 large sprig fresh thyme
1 1/2 oz Pear Infused Vodka (recipe follows)
1/2 ounce fresh lemon juice
3/4 ounce Simple Syrup (recipe follows)
Splash of chilled brut Champagne, dry sparkling wine, or soda water

For garnishing
Thin slice of fresh pear
Small sprig of fresh thyme

Bend the large thyme sprig and drop into a cocktail shaker. Fill the shaker with ice. Measure in the vodka, lemon juice, and simple syrup. Cap and shake vigorously. Strain into a martini glass. Top with a splash of Champagne. Float a pear slice and thyme sprig in the drink for garnish.

Pear Infused Vodka
Makes 1 1/2 cups

1 large ripe pear
1 1/2 cups vodka

Core pear and cut into thin slices (leave skin on) and place in a mason jar with vodka. Cap and shake. Leave to infuse for at least 2 days (up to 5 days) and then strain. (Discard pears.) Refrigerate until ready to use.

Simple Syrup
This is a bar staple and the most commonly used sweetener. Though you can purchase simple syrup, it is ordinarily sweeter than I prefer, so I highly recommend making your own. Proportions vary but it is easy.

Makes 3 cups

2 cups water
2 cups sugar

Mix the water and sugar together in a small saucepan and bring to a boil over medium-high heat. Let boil 1 minute then immediately remove from the heat. Let cool to room temperature before using. Store in a clean glass bottle or container, at room temperature, for up to 2 weeks or, refrigerated, for up to 3 months.

Recipe from Kathy Casey Sips & Apps, Chronicle Books – www.liquidkitchen.com

Posted by Kathy Casey on November 14th, 2013  |  Add Comment |  Posted in Books to Cook, Cocktails, Fruit, KOMO Radio, Recent Posts, Recipes, appetizers

Cheesy,Goodness: Mac and Cheese

When I think of comfort foods, one of the first things that come to mind is mac & cheese. Gooey, warm, and of course, cheesy – this d’lish dish is always a winner!

One of my favorite recipes is a 4 Cheese Penne Bake – penne pasta, garlic and parmesan white sauce – tossed with loads of shredded cheese: cheddar, mozzarella, jack and parmesan. Cover the whole thing with some fresh, herby bread crumbs for a nice crunch.

4 Cheese Penne Bake
Gooey, melted cheese bake – yum!
Photo from Dishing with Kathy Casey.

Mac & Cheese is perfect to customize, you can add your favorite ingredients like bacon for a cheddar bacon mac. Or try adding in things like chopped roasted red peppers, green onions, artichokes, smoked chicken, sautéed mushrooms, sausage, green chilies….. the list is endless!

Or how about changing up the sauce by mixing in some salsa or chipotle for a kick of heat? Nothing is off limits!

So get creative and bake up some cheesy goodness! -Kathy

4 Cheese Penne Bake With Herb Bread Crumbs
Generously serves 6 – 8.

Herb Bread Crumbs (recipe follows)
4 Tbsp butter or margarine
1 Tbsp minced garlic
4 1/2 Tbsp flour
4 cups milk*
1 1/2 tsp salt
1/4 tsp black pepper
1 cup sour cream
1/4 cup grated high-quality Parmesan cheese
1 pound dry penne pasta
2 cups (8 oz. wt.) grated four-cheese blend**
2 cups (8 oz. wt.) grated Cheddar cheese

Preheat oven to 375 degrees F.

Make the Herb Bread Crumbs and set aside.

In a large heavy-bottom sauce pan melt the butter over medium heat. Add the garlic and stir around for about 20 seconds — do not let garlic brown. Stir in the flour and cook for about 1 minute, stirring constantly.

While stirring vigorously with a whisk, add the milk. Whisk well. Bring to a simmer and whisk occasionally until sauce is thickened, about 3 – 4 minutes. Remove from heat and stir in salt, pepper, sour cream and Parmesan cheese, and set aside.

Meanwhile, bring a large pot of water to a boil and cook penne pasta per package directions until done. Drain well.

In a very large bowl mix together the pasta and sauce, then fold in the grated cheeses until well combined. Place mixture into a lightly buttered, 13-inch x 9-inch baking pan.

Sprinkle with Herb Bread Crumbs and bake in a 375-degree oven for about 30 minutes or until pasta is heated through, sides are slightly bubbling and top is golden brown.

Chef’s Notes:
*For an even richer macaroni and cheese substitute half & half for the milk.

**Four-, five- and six-cheese blends are available in most grocers’ dairy sections. If you wish to make your own grated cheese blend, try using a mixture of any of the following: Jack, mozzarella, Gouda, Swiss, Havarti.

Herb Bread Crumbs
Makes about 1 1/2 cups.

3 cups packed, 1-inch French bread chunks
4 Tbsp butter
pinch salt and pepper
2 Tbsp chopped fresh parsley
1/2 tsp dry basil leaves
1/2 tsp dry thyme leaves

Place bread crumb ingredients in a food processor, and pulse processor on and off until the bread becomes chopped into a fine crumb and is well mixed with the other ingredients.

Bread crumbs should be refrigerated until used and can be kept frozen for up to 1 month.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on November 7th, 2013  |  Add Comment |  Posted in Books to Cook, KOMO Radio, Recent Posts, Recipes, sides

Kathy Casey Holiday Extravaganza – Dec. 14th

It’s almost here! My Holiday Extravaganza & Open House is back this year and all set for Saturday, December 14th from 11:00 am – 7:00 pm! There’ll be goodies to buy and samples to try!

We’re opening the doors to my Food Studios once again for all your holiday foodie gift needs. We’ll have all sorts of things to nibble and sip on from tasty bites from my latest book D’Lish Deviled Eggs to samples of hot buttered rum and other delectable items.

There’ll be plenty of goods to grab to stuff your favorite foodies stocking from our own 5130 Honey to Dish D’Lish specialty products: seasoning salts, cocktail mixers and limited-edition preserves. For the bar enthusiast we’ll have our Liquid Kitchen Golden Era Bitters, and cocktail kits. As well as our house-made Jingle Bell “Cheese Balls” spiked with Hennessy Cognac.

The Holiday Extravaganza isn’t complete without our “Over 21” Real Fruit Cake made with Maker’s Mark. So get there early as these fly out the door faster than Santa’s reindeer!

Fruitcake
1 lb loaf of holiday goodness!

So make sure to mark your calendars:

Kathy Casey Food Studios Holiday Open House
Saturday December 14th 11:00 am – 7:00 pm

5130 Ballard Ave NW
Seattle, WA 98107

206-784-7840

I hope to see you soon for some holiday cheer! – Kathy

Posted by Kathy Casey on November 7th, 2013  |  Add Comment |  Posted in Foodie News, Lifestyle, Recent Posts, events

D’lish Deviled Eggs

National Deviled Egg Day is this weekend! I love deviled eggs so much I wrote a whole book about them, “D’lish Deviled Eggs”, where I feature over 50 creative and classic recipes for this American appetizer icon.

Steak and Eggs? Yes, there’s an egg for that! Just mix up the yolks with a little A1 steak sauce and a touch of mayo, fill and top it all off with a small slice of grilled steak. Perfect for your next Sunday football get together.

For those who like it spicy, you’ll love my Wasabi Deviled Eggs. Wasabi paste (often served at sushi restaurants), green onion and cucumber get mixed with the yolk and I finish the whole thing off with a wasabi pea for some crunch – yum!

Or get über fancy with your next dinner party appetizer. My Lobster Deviled Eggs (oh la la!) are mixed up with wine-poached lobster and then topped with MORE lobster, and a small pouf of chives.

So think outside the box and get creative with your deviled eggs! And don’t forget to check out www.DLishDeviledEggs.com for more of my tips and tricks for this classic appetizer! – Kathy

Wasabi Eggs

Who’s ready to nibble on d’lish deviled eggs?
Photos from D’Lish Deviled Eggs.

Wasabi Deviled Eggs
Wasabi adds a creative kick of heat, and crisp, fresh cucumber adds textural crunch to these bold eggs. Top these little green devils with a wasabi pea for a fun finish.

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling
6 tablespoons mayonnaise
1 tablespoon purchased wasabi paste (or 1 tablespoon wasabi powder mixed with 1 tablespoon water)
2 tablespoons thinly sliced green onion
2 tablespoons finely minced English cucumber

Topping
24 wasabi peas

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

With a fork, mash the yolks to a smooth consistency. Add the mayonnaise and wasabi paste, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the green onion and cucumber.

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.

Top each egg half with a wasabi pea, whole or cracked.

Hard-Cooked Eggs
1 dozen large chicken eggs

Place the eggs in a large nonreactive saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat. Turn off the heat and let the eggs sit for 10 minutes. Remove from the stove and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water.

Recipe from D’Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing

Posted by Kathy Casey on November 1st, 2013  |  Add Comment |  Posted in Amazon, Books to Cook, Foodie News, KOMO Radio, Recent Posts, Recipes, appetizers

Chia Seeds: the SUPER Food

Cha-cha-cha-CHIA! Yes, that is what we think of when we say chia. Those funny terra cotta heads sprouting green hair. Until now! Chia seeds are everywhere these days and have been sweeping the nation as an up-and-coming nutritional ingredient.


Who remembers these commercials?

Chock full of fiber and omega-3’s, these little seeds can be added to almost anything from juices, baked into muffins or even toasted and sprinkled on a salad! They digest quickly, hydrate your body better than sports drinks, and provide long-lasting energy. Athletes love them!

When soaked in a liquid, they become gel-like and are virtually tasteless. In Mexico, they are added in a drink called Chia Fresca made with fruit juice and chia seeds which have been plumped in water – sounds so refreshing!  I love a plumped spoonful spooned over a margarita for fun texture!

I have also used them plumped then blended in a low-fat salad dressing – they work as a natural thickener so you can use less oil, and who doesn’t love that!? If you’re looking to add chia seeds to your diet, check out stores like Whole Foods, PCC, and in the “Natural Foods section” of most grocers to buy them or try them in a fun chia beverage.

And check out this chia seed post from Wellness Mama for more tricks and tips on what to do with them, including her recipe for healthy homemade pudding.

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

To plump chia seeds: Soak 2 Tbsp Chia Seeds with 1 1/2 cups HOT water. Let sit for 1 hour then store refrigerated for up to 2-3 days.

Posted by Kathy Casey on October 25th, 2013  |  Add Comment |  Posted in Foodie News, KOMO Radio, Lifestyle, Recent Posts

Zingy Grapefruit

We all enjoy fresh squeezed grapefruit juice for breakfast and in classic cocktails like a Salty Dog (or a Greyhound depending if salt is used) or a Paloma. All for good reasons, too.

Grapefruits contain no fat, cholesterol or sodium and they are rich in vitamins A and C. Peeled and eaten like an orange, they have a ton of good-for-you fiber and are known to help with weight loss.

KC065

Juicy grapefruits!
Photo by Kathy Casey Food Studios
®.

I love pink and ruby grapefruit for their balance of sweetness and tang. They are perfect paired with avocado, like in my Shrimp, Grapefruit and Avocado Salad with Honey Shallot Vinaigrette.

Are you a Chicken Picatta fan? Try it with grapefruit instead of the traditional lemon! I love to serve this with orzo tossed with a little butter and lots of fresh herbs. Or even better if you have fresh chanterelle mushrooms available – sauté them up and fold into cooked wild rice. Yum!

And for a refreshing and bright beverage, try my recipe for Pink Grapefruit Honey Ginger Fizz. Oh! And it is also great as a cocktail with a little shot of something added…. vodka, gin, tequila, bourbon……they all work!

Enjoy grapefruits in all their zesty glory any way you like! – Kathy

Shrimp, Grapefruit and Avocado Salad with Ginger Honey Vinaigrette
Makes about 6 servings

Honey Shallot Vinaigrette
1/4 cup white wine vinegar
1 tsp finely minced fresh ginger
1 Tbsp minced shallots
1 Tbsp Dijon mustard
2 Tbsp honey
1/3 cup canola or olive oil
1/4 tsp salt
pinch cayenne pepper

——————————————————–
2 large pink or ruby grapefruit
2 ripe but firm avocados
1/2 cup thinly sliced red onion
1 1/2 cups cooked bay shrimp or cooked prawns
1 very large head butter lettuce, leaves washed and spun dry

Make vinaigrette first. Combine all ingredients in a bowl and whisk together until smooth. Chill until ready to serve salad.

Cut ends off grapefruit, then cut skin off the sides of grapefruit, carefully removing all the white pith. Section out grapefruit into a bowl. (Cut grapefruit out with a knife to get sections with no pith. If there is lots of juice, do not add it to salad—drink it!) Toss grapefruit with red onion. Slice avocado over grapefruit and add shrimp and half of the dressing. Fold dressing in—be very gentle.

Place lettuce in a large bowl and toss with the remaining dressing. Divide among small serving plates or place on a large platter.

Top dressed greens with grapefruit mixture. Serve immediately.

Recipe by Kathy Casey Food Studios®.

Chicken Piccata with Grapefruit, Pine Nuts and Capers
Makes 4 servings

2 Tbsp milk
1 large egg, slightly beaten
1/2 cup flour
1 tsp salt
1/4 tsp black pepper
4 (6-ounce) boneless, skinless chicken breast halves, pounded to 1/3-inch thickness
4 Tbsp salted butter
2 Tbsp olive oil
2 cloves garlic, chopped
3/4 cup fresh-squeezed grapefruit juice
1/4 cup dry white wine
2 tsp finely minced grapefruit zest
2 Tbsp capers, drained
1/4 cup coarsely chopped fresh Italian parsley
1/4 cup toasted pine nuts
4 grapefruit wedges for garnish, and squeezing

In a small, flat bowl, mix together the milk and eggs. In another flat dish, mix the flour, salt, and pepper.

Dip the chicken pieces into the egg mixture and then into the flour mixture. Coat each piece well, then shake off the excess.

Meanwhile, in a large, shallow, nonstick skillet over medium-high heat, heat 2 tablespoons of the butter and all the olive oil. Add the coated chicken pieces to the hot skillet, and cook until the chicken is golden on the outside and no longer pink on the inside, about 3 to 4 minutes on each side. Drain chicken on paper towels. Keep warm. (Keep the pan to make the sauce—don’t wash it.)

In the chicken cooking pan, add the garlic and stir around for a few seconds, being careful not to burn. Add the grapefruit juice and white wine. Increase heat to high, bring sauce to a boil, and let reduce by half. Immediately remove pan from the heat and whisk in the grapefruit zest, remaining butter, capers and parsley.

Transfer chicken to a warm platter and spoon sauce over each breast, then sprinkle with the pine nuts. Serve with grapefruit wedges for squeezing over chicken. Serve immediately.

Recipe by Kathy Casey Food Studios®.

Pink Grapefruit Honey Ginger Fizz
Try substituting ginger ale for the soda water in this refreshing drink for and extra ginger kick. To make it libatious, add a shot of your favorite spirit!

Makes 1 drink

3 oz fresh squeezed Sunkist Pink Grapefruit juice
1 oz Honey Ginger Syrup (recipe follows)
1 oz soda water, chilled
Garnish: Sunkist Grapefruit wedge

Fill a tall glass with ice. Measure in the Sunkist Grapefruit juice, Honey Ginger Syrup and soda water. Stir to combine and garnish.

Honey Ginger Syrup
Makes 10 ounces

1 Tbsp minced fresh ginger
3/4 cup honey
3/4 cup water

Combine ingredients in small saucepan. On medium-high heat, bring liquid to a boil while stirring to combine well. Immediately reduce heat to low, and simmer for 1 minute. Remove from heat and cool. Store refrigerated for up to two weeks.

Recipe by Kathy Casey Liquid Kitchen®.

Posted by Kathy Casey on October 18th, 2013  |  Add Comment |  Posted in Cocktails, Fruit, KOMO Radio, Recent Posts, Recipes, meats, salads

My Trip to Japan

Twelve year old super foodie Carter McCarroll is our guest blogger today. I asked him to share his culinary adventures on his first trip to Japan this past summer (I’m jealous as I’ve never been there except for layovers in the Delta lounge!). Here’s part 1 of this young man’s trip.

———————————–

Hello, my name Is Carter McCarroll. I am a twelve year old boy with a thirst for adventure. I live in Hinsdale, Illinois and I just started going to Hinsdale Middle School. My dad works for Kerry, a company that supplies food and beverage ingredients.

One of the main reasons I wanted to go to Japan was the food, but there are many reasons why I love food. Foods from around the world have so much rich history, different textures, and techniques for cooking certain foods. There’s just a whole variety of them! I especially like Japanese food. I just love the intense flavor of sushi when It’s dipped in soy sauce (with bits of wasabi in it) and topped with ginger. I also admire the Japanese udon noodle bowl. Noodles have always been my favorite food and I thought it couldn’t get any better until I tried the Japanese noodle bowl – in Japan! Which I will get into more detail later. That pretty much sums up why I love food, especially Japanese food.

We left for Japan on July 21 (a day that I’ll always remember). My dad and I planned that moment for such a long time and the day was finally there and it would just be the two of us flying! I was overwhelmed with excitement. I knew that I’d miss the rest of my family while I was away, since I had never been away from them for so long, nevertheless I couldn’t wait to fly to Japan.

When the plane landed, my dad and I felt an urge to eat noodles (even though It was 3 AM in Illinois). So after nearly four hours of train rides from Narita airport to Tokyo, we finally arrived at the hotel. There were a few Japanese restaurants nearby, so we decided to go to one of them. Luckily for us, our waitress could speak a little English. I ordered a beef noodle bowl that came with a side of rice and tempura. After we ordered, I felt so tired that I could just fall asleep sitting right there (It was 7 AM in Hinsdale and I still hadn’t slept – not even on the plane). I was just about to fall asleep when the waitress placed our food on the table. Even though I was literally half asleep, I dug into my food until there was nothing left. Even the rice was about 5 times better than I usually have back in the U.S. I loved the broth for the noodles. The mixture of everything was almost perfect…… then it was back to the hotel… of course we fell asleep almost immediately.

1
Our hotel room’s view of Tokyo

The next day was officially my 12th birthday. We were planning to do a whole lot of exploring that day, but kept it more low-key thanks to jet-lag. After a long day and a nap, we went to a local outdoor restaurant. I still wasn’t very hungry, but I ate something anyway.  The best fried rice I ever had! It had the perfect warmth, mixture, and balanced flavor.

2

I felt a lot better the next day. We started off with breakfast in the hotel (which was fantastic!). There was sausages, eggs, noodles, miso soup, steamed rice with many toppings, a whole selection of breads, and so much more. After breakfast we took a cab to see some temples. Then we walked to Shibuya crossing, the busiest street crossing in the world!

3
Waiting our turn to cross at the busiest intersection in Tokyo!

After some more exploring, we headed back to the hotel to have a snack. We decided to share a small pizza at an Italian restaurant down the street from the hotel. We were actually surprised by how good that pizza was. This pizza was just a margherita. I’m not going to go into much detail about this, but let me just tell you – if you ever travel to Tokyo, stay in the Westin Hotel, and then if you’re In the mood for pizza, go there – its right in front of the hotel.

4
One of the best pizzas that I’ve ever had!

That night, we ate at a fancy Michelin star sushi restaurant. When our taxi dropped us off, it took us a while to find the entrance, but eventually we did. The first thing that caught my eye when we walked in was that this was actually a sushi bar. No tables anywhere and everyone looked so sophisticated. We sat down next to an elderly Japanese couple and right away, the waitress came and asked us what we would like…in Japanese. She was expecting us to instantly know what we were getting, but without an English-translated menu. I’m guessing that the people that come here are mostly regulars.

5
Me in front of the “hidden” entrance

My dad finally worked up the nerve to order with some finger pointing and limited Japanese. Our first course came ….it was a mushroom thing and some other seaweed stuff.

6

I didn’t even dare to try some. Especially after my dad did and said he didn’t like it at all. Next came some nicely cut raw tuna. Finally something that I could eat! It was magnificent! This tender, delicate delight was a perfectly cut juicy piece of tuna that I will never forget.

7

After that, we ordered some tempura. What came as a surprise was they also had fried corn! It was wonderfully sweet and savory at the same time! That was one of the best things I’ve ever eaten in my whole entire life. I think my dad liked it better than I did – he kept on talking about how brilliant it was.

9

Finally, we finished off with some miso soup – which was even better than the miso we had at the hotel. It was perfect blend of warm flavors. After that fabulous meal, we called it a day.

10

After 2 days of being In Tokyo, it was time to go to Kyoto. This used to be the capital city of the country. There are loads of very old temples with many mountains surrounding it and it’s the culinary capitol of Japan. To be continued…. – Carter McCarroll

Posted by Kathy Casey on October 15th, 2013  |  Add Comment |  Posted in Foodie News, Lifestyle, Recent Posts, Tasty Travels

Sweet Northwest Cookbooks

Do you have a sweet tooth? I know I do! And I have found some great new books to help you make your favorite local goodies right in your own kitchen!

Molly Moon’s Homemade Ice Cream”, recipes from the local beloved ice cream emporium, features sweet seasonal recipes for ice creams, sorbets and toppings made with local ingredients. I really want to try the recipe for Gingerbread and Cinnamon Ice Cream Sandwiches – Yum!

The new cookbook “Cutie Pies” is written by Dani Cone, the owner of Capitol Hill’s High 5 Pie. This book focuses on their signature miniature pies and has great tips for crusts, fillings and toppings. Her Cranberry Nut Cutie Pies would be perfect for your next holiday party!

Top Pot Doughnut fans can bake up some fun with their book “Hand Forged Doughnuts”. They reveal secrets and recipes so you can whip up the famed Valley Girl Lemon and Pink Feather Boa doughnuts at home.

And then there is liquid dessert… Autumn Martin, the founder of Ballard’s Hot Cakes has a new book: “Malts & Milkshakes: 60 Recipes for Frosty, Creamy Frozen Treats”. Can you say Chocolate Espresso Whisky Malt – YES please!

So check out these decadent books and give’em a try! -Kathy

Posted by Kathy Casey on October 11th, 2013  |  Add Comment |  Posted in Restaurants, Books to Cook, KOMO Radio, Lifestyle, Recent Posts, dessert
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