Did you know that NW Oysters are considered some of the best in the world? The reason our oysters taste so great  is our clean waters. Different locations give the oysters different flavor characteristics.

Oyster aficionado and great friend, Cynthia Nims author of Oysters, Recipes that Bring Home the Taste of the Sea -says, “Oysters are so cool,  they are filter feeders, filtering gallons and gallons of water – up to 30 to 50 gallons a day!”

Oysters from our pristine waters range in size from the tiny Olympia to large Pacifics. Mid-size Kumamoto oysters have a delicate texture and a deep fluted shell. This petite oyster has a crisp, sweet snap pea finish and is perfect for slurping.

Oyster purists say there is never a better way to eat raw oysters than unadorned, maybe with a squirt of lemon.  But for the uninitiated oyster-slurper, this can be a bit scary.  Nims suggests “If it’s your very first oyster then having a big glob of cocktail sauce is your training wheels –then go for it.” BUT once the training wheels are off,  try some naked or with fresh and light toppings like her Kimchi-Cucumber Relish – crisp cucumbers, finely chopped kim chi, rice wine vinegar and a touch of soy sauce.

Cynthia says that “Oysters have a richness that are complimented by things that are fresh, peppery and a touch acidic”, her book celebrates the different techniques and preparations that not only compliment these characteristics but enhance the flavor too.

So If all this oyster talk has made you hungry, check out our friends at Taylor Shellfish Farms, they have  great delivery options to get your shucking! –Kathy

 Photo by Jim Henkens.

Makes 1 cup, enough for about 4 dozen half-shell oysters

3/4 cup peeled and seeded finely chopped cucumber
1/4 cup finely chopped kimchi
1 tsp. unseasoned rice vinegar, plus more to taste
1/4 tsp. soy sauce, plus more to taste (optional)

In a small bowl, stir together the cucumber, kimchi, rice vinegar, and soy sauce. Taste for seasoning, adding a bit more vinegar or soy sauce to taste. Let the relish sit for about 30 minutes, stirring occasionally, to allow the flavors to blend.

Transfer the relish to small ramekin or other small serving dish and refrigerate until ready to serve, up to 1 hour.

Photo and Recipe from Oysters: Recipes that Bring Home the Taste of the Sea by Cynthia Nims, Sasquatch Books.

Follow Cynthia on Facebook and Twitter.

It’s no secret that the NW loves it’s coffee- but believe it or not, tea has been giving it a run for its “brew”. Lemon-Turmeric, Hibiscus, Chamomile – there are so many delicious varieties. And to sweeten the deal- many teas are chock full of healthy properties. Just look at Turmeric tea – popping up in cups everywhere – it’s great as an anti-inflammatory.

Iced Tea Cube Photo by Kathy Casey Liquid Kitchen

How about switching up your tea routine by making fun tea ice cubes? You can use them in lemonade, sparkling water or even a cocktail. Just brew your favorite tea, chill then pour into large silicone ice molds and freeze. I love to brew a fruity tea like hibiscus or berry and use the flavorful cubes in a gin and tonic! You can even use tea in place of water next time you make rice for a unique d’lish flavor. If you’re feeling extra creative, use dried tea leaves as a smoking agent for poultry, meat or fish.

And for all you tea enthusiasts- listen up! On September 30th and October 1st you’re invited to explore the world of tea at The Northwest Tea Festival, held at the Seattle Center. Guests can mingle with industry experts, buyers, retailers, artists, and more! It’s a true tea-lover’s paradise.

-Kathy

When I was a kid, summer was full of freedom, adventures, and of course ICE CREAM! I can still hear the catchy jingle of the ice cream truck slowly turning the corner to go down my street.

Today, the market is full of classic and snazzy ice creams, gelatos, custards, and frozen yogurt treats. But the classics are always a favorite.

Take the ice cream sandwich as an example. Creamy, soft ice cream sandwiched between a pair of homemade cookies… now, that’s what I call heaven! With so many great ice creams on the market it’s easy to “sandwich” your own. How about Ben and Jerry’s Cherry Garcia – with chunks of chocolate and cherries folded into rich vanilla bean ice cream. Sandwich between Homemade Chocolate Chip Cookies with dried cherries and almonds – yes, please! Or Gingersnaps with Summery Local Peach Ice Cream – mmmm!

And we can’t forget the ice cream float! The classic vanilla ice cream and root beer is always a favorite, but how about something different? Use locally made soda and ice cream with new flavors to take this to a whole new level! I like not-too sweet Vanilla Bean DRY Soda so d’lish when poured atop a big scoop of Molly Moon’s Honey Lavender ice cream. Now that’s a local float!

A Boozy Shake: Spirited Chocolate Covered Cherry Milkshakes!

For those looking for a more “adult” treat, check out my recipe for a Salted Caramel Coffee Spiked Milkshake in the latest issue of Sip Northwest Magazine. Made with vanilla ice cream, Hot Cakes Pacific Coast Sea Salt Caramel Sauce, and Rain City Spirits Drip Coffee Liqueur, this creamy deliciousness is then topped with whipped cream and my Liquid Kitchen Edible Cocktail Gold.

Enjoy the rest of summer with these ice cream ideas! -Kathy

Cinco de Mayo is just around the corner and margaritas are most likely on the menu. If you’re looking for some fun new ideas check out my Liquid Kitchen video on how to make a Black and Blue Cadillac Margarita with Grand Marnier foam.

My Black and Blue Cadillac Margarita!

Beer cocktails are defiantly all the rage these days and especially d’lish when made with our amazing local craft beers. If you’re hosting a fiesta, a beer based punch is a great option to make bartending a breeze! Try my recipe for Hoppy Melon Rita Punch – Fremont Summer Solstice Ale, fresh citrus, diced watermelon, and tequila – Yum!

And if you’re looking for an alternative to the classic margarita, how about a chelada! Originating over 75 years ago, this classic is now a drink staple. Made with Mexican beer, the juice of one lime, and served over ice in a salt rimmed glass. Refreshing!

Michelada is another variation with added spices, sauces, and peppers. Some people also make it with a splash of tomato juice, too.

Happy Cinco de Mayo! –Kathy

Photo by Kathy Casey 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
1 cup fresh lime juice
1 cup Ruby Grapefruit Juice Cocktail
1 cup fresh orange juice
2 cups diced fresh watermelon
2 (12 ounce) bottles 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. (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®.

Canning is a fantastic way to preserve the flavors of the season and an age old custom. Lots of people learned to can from their friends or family – I learned to can from my mom and grandma, making jar upon jar of preserved peaches, apricots and yummy jam… there’s nothing like a PB&J with jam you’ve made yourself!

If “putting up” some of summer’s delicious bounty sounds like a fantastic idea to you, there’s no time better than the present to jump right in – head to Pike Place Market on Saturday, August 13^th and Sunday, August 14th for National Can It Forward Day! Canning Across America and Jardin America, the makers of Ball home canning products, have teamed up to present two days full of fun, educational canning and cooking demos.  But don’t worry if you can’t make it – the entire event will be streaming live at freshpreserving.com from 8:00AM to 4:00PM on Saturday. For the full event schedule, click here!

If you just can’t wait to get started canning, check out my easy and delicious recipe for Strawberry Lemon Poppyseed Jam! And don’t forget to visit Canning Across America to join the Canvolution and find mouth-watering recipes, gorgeous photography and a warm, welcoming community of like-minded canning enthusiasts.

So fire up your canner and here’s to preserving our local flavor! – Kathy

With its ambience firmly rooted in the classic train
stations of Europe, stepping into Chef Michael Mina’s newest endeavor, RN74, is the perfect respite from the bustle of downtown Seattle. Mina has come home to Washington and his culinary roots to lead us on a gastronomic tour along ‘Route Nationale 74’, the main thoroughfare through France’s Burgundy region and the restaurant’s namesake. The bar, booths and the gentle clack of the flipping “Last Bottle” list, styled after retro train arrival and departure boards, all unite to leave you thinking your train will be arriving just as soon as you finish your glass of wine. And indeed, wine is a big part of the concept at this new hotspot; Mina has teamed up with Wine Director Rajat Parr to shine the spotlight on red and white Burgundy wines as well as local wine producers and various New World offerings. Of course, great wine needs great food and RN74 has absolutely no shortage of that. Elegant but unpretentious, Mina offers up classic French fare made with locally-sourced Northwest ingredients and his signature California flare.

Continue reading on Amazon’s Al Dente Blog.

Pacific halibut is found primarily along the North American West coast and is commercially fished mainly off Alaska and British Columbia. In 1923, with reserves suffering from being overfished, the United States and Canada signed a convention on halibut, leading to the creation of the International Pacific Halibut Commission, which today regulates Pacific halibut fishing. Members meet annually to review research, check on the progress of the commercial fishery, and make regulations for the next year’s season. This management allows for a maximum of sustained halibut harvesting.

Fished for in Alaska and British Columbia, halibut are the largest of all flatfish. The biggest ever recorded for the northern Pacific was a 495-pound fish caught near Petersburg, . Alaska

Halibut is valued for its sweet, mild flavor, firm meat, and snow-white color; it is the second favorite fish in the Northwest, surpassed only by salmon. Market forms of the fish include steaks, fillets, and fletches (split body-length fillets), plus the extra-tasty cheeks so applauded by their culinary fans.

I have included a very simple recipe for Grilled Halibut with Lemon Herb Splash that really lets the delicate fish shine though. I like to serve it with a simple bread salad studded with fresh summer tomatoes and cucumbers.

In the Seattle metropolitan are you can find fresh halibut at:

Seattle Fish Company

Seattle Fish Company stores are located in Freemont and West Seattle. Independantly owned, Seattle Fish Company features NW fish as well as warm water ‘exotics.’ They purchase daily and troll-caught halibut will be available through the end of the season (November 15^th)

112 N 36th Street

(between N 1st Ave & N Palatine Ave)

Seattle, Wa  98103

4435 California Ave  

Seattle Wa, 98116

www.seattlefishcompany.com

Metropolitan Markets

If want your fish skinned they can accommodate that – just ask the fish monger. And for shopping assistance look for the folks in “Red Coats” on Fridays and Saturdays at the Admiral and Proctor Stores.

Store locations:

Queen Ann Uptown – “bottom of hill”

Sand point

Admiral (West Seattle)

Dash point (Federal way)

Proctor (North Tacoma)

Recipes are available for halibut at the fish case and on line at www.metropolitan-market.com

Grilled Halibut with Lemon Herb Splash

Makes 1/2 cups Splash, enough to top 4 – 6 pieces of fish.

Lemon Herb Splash

6 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

2 teaspoons minced fresh lemon zest

1 1/2 teaspoons finely minced fresh rosemary

1 1/2 teaspoons minced fresh basil

1 tablespoon minced fresh parsley

1/8 teaspoon crushed red pepper flakes

1/2 teaspoon minced fresh garlic

1/4 teaspoon salt

—————————-

4 fresh halibut steaks or fillets, approx. 6 oz. each

oil as needed

salt & pepper as desired or Dish D’Lish French Seasoning Salt

To make the splash: Mix all ingredients together well. Add other fresh herbs if you like such as chives, thyme, lemon verbena or tarragon too!

To finish the recipe: Heat grill till hot. Lightly rub fish on each side with a little oil and season with salt and pepper or Dish D’Lish French Seasoning as desired.

Grill fish for approximately 2-3 minutes per side, cooking more or less, depending on the thickness of the fish. Fish should be nicely grill-marked, cooked through but still juicy.

Place halibut on plate and splash each piece of fish with 1 tablespoon or more of the Lemon Herb Splash as desired. Pass remaining splash on the side.

Chef’s Notes: Soak a few wood chips in water and throw on coals just before placing fish on grill to add a nice, light smoke flavor.

Copyright ©2009 by Kathy Casey

Seattle’s got snow! So at the Food Studios we decided to use our extra time and make up some tasty Dark Chocolate Peppermint Bark. This recipe is reminiscent of Frangos texture and is fun and easy to make at home. It is also great to make up for tasty gifts. The perfect thing to stay in and make this weekend.

Dark Chocolate Peppermint Bark 

Makes 24 nice-sized pieces of candy

15 pieces round, red-striped peppermint hard candies

12 ounces bittersweet chocolate

4 tablespoons (1/2 stick) butter

1/2 teaspoon salt

1/2 teaspoon peppermint extract

1/2 cup powdered sugar

Unwrap the candies and place in a large plastic bag. Press out any air and close the bag. Place it on a sturdy surface and then cover with a towel. With a meat mallet or heavy pan, smack the candy until crushed into 1/4- to 1/8-inch pieces. (Good to get all your aggressions out!)

In a medium bowl, warm the chocolate, butter, salt, and extract together over a bain-marie (pan of barely simmering water), whisking until the chocolate is just melted. Remove from the heat, sift in the powdered sugar, then stir to combine well.

Line a 8″ square baking pan with foil – shiny side up and make is very smooth.

Spread the mixture into the baking pan. Sprinkle evenly with the crushed candies and press into the chocolate. Refrigerate for at least 2 hours before serving.

To remove the candy from the pan, pull up on the foil to remove from pan. Peel foil off.  Cut the candy into about 24 pieces.  ©2008 by Kathy Casey Food Studios®