The pigs are here! It is time for the Seattle leg of the Cochon 555 competition, one of the culinary world’s most innovative, porky, and tasty showdowns. Five local chefs, five heritage-breed pigs and five local wineries… sounds like a match made in heaven, right? This year’s competitors are a great sampling of local talent: John Sundstrom of Lark, Holly Smith of Cafe Juanita, Rachel Yang of Jewel and Revel, Jason Stratton of Spinasse and Ethan Stowell of Staple & Fancy Mercantile/Ethan Stowell Restaurants. On February 20th, they will each prepare a 175 pound pig using everything from nose to tail. Guests will get the opportunity to taste their delicious porcine creations and the participating winemakers’ wares and help the judges choose the Prince or Princess of Porc to go on to Grand Cochon at the Food & Wine Classic in Aspen, Colorado. There they will compete against the winners from the nine other Cochon 555 events held in cities across the US to be crowned King or Queen of Porc! Guests will also get a chance to watch two butchers face off in a competition of skill and speed, take in a whole pig breakdown demo and sample lots of tasty treats.

Seattle Cochon555 takes place on February 20th at The Westin Seattle. Tickets and more information are available online.

It’s gonna be Porkalicious!! -Kathy

The idea of handmade pasta can be a bit intimidating, but there is really nothing like a bowl of fresh, home-made noodles. While the process itself takes a bit of practice, the rewards are many: it is inexpensive to make, the flavor is a revelation compared to dried pasta, you can customize it however you like, and most importantly, it’s satisfying! These days, it’s even easier than ever to create your own home-made pasta. With pasta-roller attachments for stand mixers, ravioli molds and food processors; it can be a fairly straightforward process. Of course, if you have the time and inclination, rolling your pasta out by hand, while it takes a bit of hard work, pays off when you see your perfect strips of fettuccine in a beautiful bowl being served to appreciative diners!

If you’re up to the challenge, I’ve included a fantastic Fresh Egg Pasta recipe from Williams-Sonoma Cooking At Home by Kristine Kidd and Chuck Williams. It is a great starting place for making pasta by hand and once you’ve mastered it, there’s a ton of ways to dress it up and make it your own….herbs, spices, slow cooked sauces, fresh sauces, flavored oils…..the possibilities are endless!

Of course, once you’ve got your pasta made, you need the perfect recipe to incorporate it in – and I’ve  just the thing; my Garlic Gulch Braised Rabbit Ragù with Pappardelle Pasta. You can make the sauce ahead of time and refrigerate then serve with your beautiful hand-made pasta for a really fantastic meal! And if you’ve never cooked rabbit before then this is a great recipe to try it.

So head into the kitchen and roll out some culinary magic!

-Kathy

Fresh Egg Pasta
Makes about 1 lb. dough

2 cups all-purpose flour
3 eggs

Hand method: Mound the flour on a work surface and make a well in the center. Carefully break the eggs into the well. Using a fork, lightly beat the eggs. Working in a circular motion, gradually incorporate the flour from the walls of the well into the eggs. When the dough becomes too stiff to beat with the fork, continue with the palm of your hand until as much flour as possible is incorporated. Using the palm and the heel of your hand, knead the dough, pushing it down and away, folding it back toward you and rotating it a quarter turn. If you plan to roll the dough out by hand, repeat these strokes until the dough is smooth and elastic, 5-10 minutes. If you plan to roll the dough by machine, repeat these strokes until the dough is smooth and no longer sticky, 2-3 minutes.

Food processor method: Combine the flour and eggs in a food processor. Pulse briefly to combine the ingredients. Then process using long pulses just until the dough forms around the blade, about 1 minute. Turn the dough out on to a work surface and knead with the palm of your hand as described above.

Cover the dough and let it rest for 30 minutes.

Rolling Out Fresh Pasta: Cut the dough into easy to manage portions and keep covered until needed. Dust a work surface and rolling pin with flour. Flatten a dough portion, then roll out to the desired thinness. To test, lift the dough with one hand. IF making ribbons such as fettuccini, your hand should be clearly visible through the dough; if making filled pasta, the dough should be nearly translucent. Lay the pasta sheets on a floured kitchen towel and let stand for ten minutes before cutting. The pasta should be neither dry nor sticky.

Cutting Fresh Pasta: Roll up the pasta sheet into a cylinder and flatten it slightly. Using a sharp knife, cut across the roll into slices 3/8 inch wide for tagliatelle or fettuccine, 1 1/4 inches for pappardelle, a scant 1/8 inch for taglierini and 4 inches for lasagne. Unfurl the narrow slices, form a few strips at a time into nests about 2 inches wide and place on a floured kitchen towel.

Recipe from Williams-Sonoma Cooking at Home, Weldon-Owen Inc., San Francisco.

Garlic Gulch Braised Rabbit Ragù with Pappardelle Pasta
Makes 6 to 8 first-course or 4 entrée servings

1 Tbsp extra-virgin olive oil, plus more for drizzling
Kosher salt
1 pound fresh pasta sheets, such as egg with parsley, or substitute fettuccine pasta
Braised Rabbit Ragù (recipe follows)

Garnishes:
Freshly shaved Parmigiano-Reggiano or grana cheese
Fresh thyme sprigs

Bring 2 gallons of water to a boil in a large pot over high heat. Add the 1 Tbsp oil and a big pinch of salt.

Meanwhile, cut the pasta sheets, if using, into 1-inch-wide strips and fluff with your hands to separate. A few strips at a time, drop the pasta into the boiling water and stir to separate; keep a close eye on the pasta while cooking to be sure that the pieces do not stick together. Cook the pasta until just al dente, about 2 to 4 minutes, then immediately drain well. Do not rinse. Put the pasta in a large bowl, drizzle with a little oil, sprinkle with salt, and toss to coat. Mix in 1 cup ragù.

Divide the pasta among large, shallow pasta bowls, and top with the remaining sauce. Drizzle with oil if desired. Shave cheese to taste over each portion and garnish with thyme.

Braised Rabbit Ragù

2 pounds rabbit, cut into serving pieces, then bigger pieces halved or quartered
1 tsp kosher salt
1/4 tsp black pepper
3 Tbsp olive oil
1/2 cup diced onion
1/3 cup diced parsnip
1/3 cup diced celery
1/3 cup diced carrot
3 Tbsp minced fresh garlic
3 Tbsp tomato paste
1 cup dry red wine
2 bay leaves
2 large fresh rosemary sprigs
1 Tbsp minced fresh thyme
1 cup low-sodium chicken broth or homemade chicken stock
1 can (28 ounces) plum tomatoes in juice

Season the rabbit all over with the salt and pepper. Reserve the rabbit liver, if available, in the refrigerator.

In a large braising pan or Dutch oven, heat the oil over medium-high heat. Brown the rabbit pieces for about 2 minutes on each side. (Do not crowd the pan; brown the rabbit in batches if necessary.) As the rabbit is browned, transfer to a plate.

When all the rabbit is browned, add the onion, parsnip, celery, and carrot to the same pan and sauté for about 3 minutes, or until the vegetables are tender. Stir in the garlic and tomato paste and sauté for 1 minute. Add the wine and cook to reduce for 5 minutes, stirring to scrape up the browned bits. Add the bay leaves, rosemary, thyme, and broth. Using your clean hands, “squish” the tomatoes and add them to the mixture with their juice.

Return the rabbit and any accumulated juices to the pan. Make sure the rabbit is covered with the liquid. Bring to a simmer and braise, uncovered, keeping the sauce at a constant low simmer for 50 to 60 minutes, or until the meat is thoroughly tender.

Remove the sauce from the heat and transfer the rabbit meat from the sauce to a baking sheet. Discard the bay leaves and rosemary. Finely chop the reserved liver, if using, and stir into the hot sauce.

When the meat is cool enough to handle, pull the meat from the bones. Discard the bones, chop the meat into rustic pieces, and mix it back into the sauce. (Be careful of little tiny bones.) Taste the sauce for salt and adjust the seasoning if needed. Serve hot.

Chef’s Note: You can make the sauce up to 3 days ahead, then let cool and refrigerate. The ragù is also excellent served over soft polenta.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco

The holidays might be over but winter isn’t, which means this is the perfect time to treat yourself to something unique like a cup of gourmet cocoa! There are so many ways to jazz up the classic cocoa and marshmallow combo. Hot chocolates are the perfect vehicle for not only warm fragrant spices — from cinnamon and nutmeg to cardamom, allspice and cloves — but also for pungent spices such as smoky chipotle chilies. My Cha Cha Hot Chocolate Mix combines chipotle chili powder, cinnamon and a touch of ground coriander and guarantees to warm you up quickly… an extra little kick of heat can’t go astray in the middle of winter!

I’d be remiss to not mention the opportunity to spice up your cocoa in a more libacious way. Frangelico and raspberry liqueur are the stars of my Grown-Up Nutty White Chocolate Raspberry Cocoa. Rich and creamy, this decadent alternative to plain cocoa makes a perfect after-dinner indulgence. Add some white chocolate whipped cream and there’s no need to serve up anything but this for dessert at your next dinner party.

Of course, I wouldn’t forget the purists out there! My go-to classic is My Mom’s “Old-School” Cocoa. This is the one that brings back my childhood memories: Mom warming milk over the stove in a pan and whisking in the Hershey’s cocoa… it doesn’t get cozier than that! This is also the perfect base to try experimenting with your own blends of cocoa and spices. Go ahead and get creative with your ingredients and your toppings. A little jar of your own signature cocoa mix is a perfect anytime gift, too.

So whether you’re a fan of the classic hot chocolate or want to jazz up your cocoa with some fun spices or liqueur, grab your favorite mug and head to the kitchen to mix up a cozy winter treat!
-Kathy

Cha Cha Hot Chocolate Mix
This is a fun twist on classic cocoa and the mix can be made and stored so you always have this spicy little treat on hand!
Makes 2 cups, enough for 10 to 12 servings

1 1/2 cups superfine or baker’s sugar
1/4 cup brown sugar
1 tsp real vanilla extract
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 tsp ground cinnamon
3/4 tsp ground chipotle chili powder
3/4 tsp ground coriander

In a medium bowl, combine the sugars and vanilla extract together with a whisk. Then add the remaining ingredients and whisk thoroughly to evenly distribute the cocoa and spices.

Store at room temperature for up to a month in a clean glass jar with a tight lid. Shake thoroughly before using to remix the ingredients.

To make 1 serving Cha Cha Hot Chocolate:
Place about 3 tablespoons Cha Cha Hot Chocolate Mix, or to taste, in a mug and add three-quarter cups hot milk, mixing well.

©2008 by Kathy Casey Food Studios®

Grown-Up Nutty White Chocolate Raspberry Cocoa
Talk about a deluxe treat; this cocoa combines rich white chocolate and raspberry liqueur for an after-dinner (or any time!) dessert!
Serves 4

3 cups milk
2/3 cup high-quality white chocolate chips or broken white chocolate bar
6 tablespoons raspberry liqueur*
6 tablespoons Frangelico liqueur
Garnish: White Chocolate Cream, optional**

Additional garnishes can include shaved white chocolate, chopped toasted hazelnuts and fresh raspberries, or gourmet marshmallows*** or raspberry marshmallows instead of the whipped cream.

Fill serving cups with very hot water to warm them while you start the cocoa.

In a small saucepan, heat the milk over medium heat until warmed. Add the white chocolate chips and whisk until melted. Add the liqueurs and heat mixture until hot, but not over 140 degrees.

Pour the hot water out of the cups and fill with the cocoa. Top with dollops of White Chocolate Cream and garnish.

Chef’s Notes:
*Be sure to use a high-quality raspberry liqueur or imported raspberry or berry liqueur as many raspberry schnapps-style liqueurs are high in acid and will curdle the milk.
**To make White Chocolate Cream: Place 1/3 cup heavy cream in a small bowl and whisk vigorously until soft peaks are just beginning to form. Add 1 tablespoon white crème de cacao liqueur and whisk until peaked.
***Gourmet handmade marshmallows are carried in the bakery department of upscale grocers.

©2008 by Kathy Casey Food Studios®

My Mom’s “Old-School” Cocoa
This is the quintessential classic hot chocolate – a warm, delicious, easy-to-make chocolate fix!
Serves 2

1 1/2 cups milk
2 tablespoons unsweetened cocoa powder
2 tablespoons sugar
1/2 teaspoon real vanilla extract
2 big marshmallows

Place milk in a small heavy-bottom saucepan over medium heat. In a small bowl, whisk together cocoa powder and sugar, then whisk into the milk to incorporate. Add vanilla and heat until hot but not overheated. Do not boil. Serve in mugs and top with marshmallows

©2008 by Kathy Casey Food Studios®

Eating a healthy breakfast is the key to maintaining a healthy lifestyle. Breakfast gets your metabolism going in the morning, fuels your mind as well as body for the day and keeps you from eating a whole pizza at lunch because by noon you are starving!

Your mother always said, “Breakfast is the most important meal of the day,” and she was right! But like many of our Mom’s… she stated this as she was dishing up a giant stack of pancakes and a rasher of bacon! So what you eat is just as important as when you eat it.

A healthy breakfast can also really set the tone for your eating habits the rest of the day. If you have already broken your healthy eating pattern in the am by skipping breakfast or digging into the donut box, the motivation to keep it up the rest of the day is going to be hard to muster up.

So keep breakfast healthy with whole grain cereal with fresh berries (pick a cereal with low sugar and high protein – I like Kashi! I love their frozen whole grain waffles too), a bowl of oatmeal topped with a few raw almonds and a dollop of low fat or fat free yogurt, load up on fresh fruits, scrambled egg whites with veggies – or if your on the run, grab a yogurt and a some nuts, or blend up a quick smoothie to drink on your way to work.

There are a ton of great frozen fruits available to toss in your smoothie. Trader Joes has a great Tropical Fruit Trio (mango, pineapple, papaya tossed in passion fruit juice) and Costco has giant bags of frozen NW berries that are super flavorful and super reasonably priced.

You can totally get creative with your smoothies too! I’ve created a recipe with the Trader Joe’s Tropical Fruit Trio, non-fat yogurt and some agave nectar—which is a low-glycemic sweetener (you can always use honey or a packet of no-cal sweeter too). I’ve also added some flax seed and a protein powder boost option… but go ahead — add some banana, OJ etc – or whatever strikes your fancy. It will jump-start your day!

Most of the time, people don’t eat breakfast because they don’t give themselves enough time to make something before they have to be out the door.  So just give breakfast a little more planning time and you’ll be out the door every morning on the right foot for 2011!

Kathy’s Jump-Start Smoothie
This recipe is a great basic smoothie recipe… there are lots of things you can get creative with. Add a tablespoon of protein powder, a banana, change up the frozen fruits, add a dash of OJ or fat-free milk if you like your smoothie less thick or if you have a “challenged blender.” And if you love smoothies- be sure to get yourself a good blender. I love my Vita Mix!

Makes 1 serving

1/2 cup frozen fruits – such as Trader Joe’s Tropical Fruit Trio
1/2 cup fat-free or low-fat plain yogurt
2 Tbsp agave nectar (or sub honey or a packet of no-cal sweetener)
1/2 cup ice cubes
1/2 – 1 teaspoon flax seed (the more seeds – the more “texture”)

Place ingredients in the order above and blend until smooth. Enjoy your healthy start to a great day!

© 2011 Kathy Casey Food Studios®

As the weather gets colder and colder, we see less of the sun and start longing for the warmth of summer. What better way to chase away your winter blahs than with some tangy winter citrus? From oranges to clementines to ruby red grapefruit, there is a citrus for every taste. Grapefruit, mostly thought of in its glass-of-juice form, is much more than that in the culinary arena. For one thing, it’s versatile—you can eat it just naked and on its own for a refreshing and bracing breakfast starter or go totally the opposite, topping it with a splash of Campari liquor and allspice-scented sugar then broiling till bubbly, for a sophisticated breakfast or brunch. In addition, grapefruit’s unique taste makes it a good foil for other textures and flavors. For example, grapefruit pairs naturally with lush avocado in salads. When thinking up other recipe ideas, we thought grapefruit could be a great stand-in for lemon, so my tasters and I tried it in Chicken Piccata with Grapefruit, Pine Nuts and Capers… and loved it. This dish has grapefruit juice in the sauce reduction and also has fresh wedges squeezed over the finished dish, giving it a bright flavor pop.

Continue reading on Amazon’s Al Dente Blog.

This Saturday (November 20^th) from 10am – 2pm, Will Bake for Food will gather over 60 passionate foodies for a great bake sale and food drive held at the University Congregational Church in the U-District. Organized by Jenny Miller and Jenny Richards this fantastic event will help support Northwest Harvest.

I’ve donated a fresh batch of my Unbelievable Apple Cakes (recipe follows) to help out. You can help out by either purchasing goods or baking, too! To find out more info, check out the Will Bake for Food website.

Thank you to all those who have helped out and make it out to Will Bake for Food tomorrow, especially to the fabulous organizers! – Bake up some fun!! Kathy

Unbelievable Apple Cake with Cider Crème Anglaise and Cranberry Compote
Culinary historian and researcher Judy Amster gave me this recipe, touting its unique method and “interesting” ingredients—including Worcestershire! Quite simply, this is one of the best cakes I have ever made!

Makes 1 cake, serving 8 to 10

2 cups (about 10 ounces) unpeeled, diced Granny Smith apples
2 cups (about 10 ounces) unpeeled, diced red-skinned apples, such as Braeburn, Winesap, or Jonathan
2 cups sugar
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 cup canola oil
2 eggs, beaten
1 tablespoon Worcestershire
1 cup walnuts, coarsely chopped
1/2 cup golden raisins
1/2 cup dark raisins
Cider Crème Anglaise (recipe follows)
Cranberry Compote (recipe follows)

Preheat an oven to 325°F. Grease and flour a 10-inch tube pan or a large Bundt pan and set aside.

Combine the apples and sugar in a large bowl. Let sit for 15 minutes.

Meanwhile, sift the dry ingredients into a bowl. Stir in the oil, eggs, and Worcestershire. Add this mixture to the apple mixture all at once and mix well. Fold in the walnuts and raisins.

Scrape the cake batter into the prepared pan. Rap the pan on the counter to release any bubbles.

Bake for about 1 1/4 hours, or until a cake tester or toothpick comes out clean when poked into cake. Cool the cake in the pan, then turn it out onto a cake plate.

To serve: Slice the cake into desired number of servings. Pool a little Cider Crème Anglaise on individual dessert plates, then place a cake slice on top. Spoon a little Cranberry Compote over each cake slice. Pass additional Crème Anglaise and Cranberry Compote at the table.

Cider Crème Anglaise

Makes 2 cups

4 large egg yolks
1/4 cup sugar
1 cup half-and-half
3 tablespoons apple juice concentrate, undiluted

In a small bowl, whisk together the egg yolks and sugar until well combined.

In a double boiler or medium bowl set over a pan of simmering water, heat the half-and-half until hot but not simmering. Whisk half of it into the egg mixture to temper the eggs. Add the tempered egg mixture back into the hot half-and-half, stirring constantly with a whisk. Cook slowly until the sauce just begins to thicken and become slightly shiny, about 5 minutes. (Do not overcook or it will turn into scrambled eggs!)

Immediately remove the bowl from over the hot water. Stir in the apple juice concentrate and place the bowl in another bowl of iced water to cool quickly. Stir often during cooling. Refrigerate until needed, up to 3 days.

Cranberry Compote

Makes 1 heaping cup

1 1/2 cups fresh or frozen cranberries
1/4 teaspoon ground nutmeg
3/4 cup sugar
1/2 cup apple juice

Place all ingredients in a medium-sized, heavy saucepan over medium-high heat. Bring to a simmer, then reduce the heat to medium. Cook until the cranberries pop and the mixture has a thick compote consistency, 5 to 6 minutes. Let cool completely before serving.

Refrigerate until needed, up to 3 days.

Chef’s Tips:
While cranberries are in season, buy a bag and stick them in the freezer. Then, at any time during the year, you can enjoy the cranberry compote. Try it over vanilla ice cream or plain cheesecake for a scrumptious treat!

Recipe from Dishing with Kathy Casey

As soon as the ratio of sun to cloud cover starts skewing in favor of crisp, overcast days and the wind is just a little more blustery, it instinctively feels like the right time to dust off the crock pot and start pondering some delicious, slow-cooked meals. Whether it’s a chilly weekend at home or a weekday where you leave for work and it’s dark out then you leave from work and it’s still dark out, slow-cooking offers the perfect way to enjoy a hearty, homey meal without too much fuss. The technique might be old-school, but the results will leave you feeling accomplished and your tummy warm and full! Not to mention how great your whole house will smell!

Slow cooking can be done a bunch of different ways – in an actual slow-cooker, crock pot, on the stove-top or even in place of traditional oven-braised recipes so there’s a method for everyone! It usually involves tougher, less expensive cuts of meat that are cooked at a lower temperature for longer periods of time so that they tenderize and mingle with the flavors of whatever you’re cooking with them!

Now, this isn’t a 2o minutes and you’re done kind of deal, but if you start your recipe in the morning, you can have a wonderful weeknight meal waiting for you when you get home! Or, do some extra on the weekend and you’ll have leftovers to warm up again later in the week; in fact, these types of dishes are often better reheated because the ingredients have had even more time to get to know each other. How d’lish does that sound!

Here are a few yummy slow-cook recipes to get you started, but the sky (and the season, of course) is the limit to what you can put on and let simmer away while you enjoy your autumn! – Kathy Casey

Fragrant Soy and Ginger Beef with Green Onions and Cabbage
Makes 6 servings

1 tablespoon vegetable oil
2-½ pounds beef brisket roast
2 slices fresh ginger root
3 cloves garlic
1 star anise pod
¼ teaspoon ground cinnamon
¼ cup brown sugar v ½ cup soy sauce
1 tablespoon rice wine vinegar
¼ teaspoon red chili flakes
1 yellow onion, peeled and cut in 6 wedges
1 very small head green cabbage, cut in 6 wedges
1 bunch green onions, ends trimmed off, cut in 2-inch pieces
2 tablespoons cornstarch

1. Heat oil in a large sauté pan over high heat. Place beef in pan, fat side down, and brown the first side. Turn over and brown the other side. Transfer beef to a non-corrosive bowl or baking dish.
2. In a medium bowl, whisk together the ginger, garlic, star anise, cinnamon, brown sugar, soy, vinegar and chili flakes. Pour over the meat, turning to coat. Cover and refrigerate overnight.
3. The next day, remove the meat from the dish and place in the bottom of the slow cooker (reserve marinade). Next, layer in the onion wedges, then the cabbage and green onions. You may need to push down the cabbage a bit to make it fit.
4. Whisk the cornstarch into the reserved marinade until blended, then pour over the top. Cover tightly with the lid and set to cook on high. Cook undisturbed for about 8 to 9 hours.
5. To serve, remove the cabbage and onions to a platter and the meat to a cutting board. Slice the meat against the grain and place on the platter. Spoon the sauce over the meat and vegetables.

Editor’s note: For slow cookers, the USDA recommends cutting large pieces of meat into smaller pieces because it could take too long to reach a safe cooking temperature. Thinner briskets can be cut in half.

©2003, Kathy Casey Food Studios.

Curry Chicken Thighs with Apples and Yogurt
Makes about 6 servings

1 cup apple juice
2 tablespoons cornstarch
2 tablespoons flour
2 tablespoons curry powder
4 green cardamom seed pods, crushed
1 teaspoon coriander seeds
¼ teaspoon red chili flakes
2 teaspoons salt
2 tablespoons sugar
2 cups plain yogurt
3 pounds boneless, skinless chicken thighs
½ cup chopped onion
½ cup chopped celery
¼ cup dried black currants or raisins
2 Granny Smith apples, unpeeled, cored and cut in 6 wedges each
1 large red bell pepper, cut in 1-inch dice
Fresh Italian parsley, cilantro and mint, very coarsely chopped or torn
Steamed rice or potatoes as an accompaniment

1. In a large bowl whisk together the apple juice, cornstarch and flour until smooth. Then whisk in the curry powder, cardamom pods, coriander seeds, chili flakes, salt, sugar and yogurt.
2. Add the chicken to the marinade and stir to combine. Place the mixture in the slow cooker and add in the following order: onion, celery, currants or raisins, apples and bell pepper. Cover, set cooker to high and cook for about 7 to 8 hours.
3. Garnish with the fresh herbs. Serve with rice or potatoes.

©2003, Kathy Casey Food Studios.

I’m so excited to be part of the new show lineup of top mixologists and chefs on  Small Screen Network!!  My cocktail show, “Kathy Casey’s Liquid Kitchen™,” mixes my experience behind the bar and as a chef into a creative journey through great drinks inspired by the kitchen.

“We’re thrilled to have Kathy’s dynamic personality and depth of experience as part of Small Screen Network’s programming,” said Colin Kimball, chief executive officer and founder of Small Screen Network. “Dale DeGroff called her the original bar chef, and in her show it’s evident why: she imparts wildly creative ideas, deconstructs the process, and leaves the viewer craving more.”

Look for my first three weekly episodes in October, covering my specialty cocktails including the “Modern Martini with Black & White Olive Poppers (recipe follows),” Oct, 14; the “Honey Hum Collins,” Oct. 19; and the “Black & Blue Cadillac Margarita,” Oct. 26…. very cool for Halloween!!

Also if you love cheese check out Cheese Rules with Barrie Lynn the “Cheese Impresario” and many more inspiring shows on the Small Screen Network.

I hope you will tune in often to see what I will be mixing up next.

And don’t forget to pick up a copy of Sips & Apps for other d’lish cocktail and appetizer recipes!

Shake up some fun!! – Kathy Casey

Modern Martini
Traditionally drinks with all spirits are stirred – but I like my martini’s really cold and shaken really well!

Makes 1 drink

wash of dry vermouth
3 oz gin or vodka
Garnish: lemon zest twist or olive

Fill a small martini glass with ice and a splash of water to chill. Set aside.

Meanwhile, roll the vermouth around in a mixing glass, then shake out any excess. Fill with ice. Measure in the gin or vodka. Cap and shake—at least 15 times—until very cold.

Empty the ice from the martini glass. Strain the drink into the glass. Garnish as desired.

Recipe © 2010 Kathy Casey Liquid Kitchen™

B&W  Olive Cheese Poppers
For a cocktail party I like to serve these in large martini glasses.

Makes 20 to 25 poppers

1 cup (4 ounces) finely grated, sharp Cheddar cheese
2 tablespoons salted butter, softened
1/2 cup flour
dash cayenne
20 to 25 medium-large pimento-stuffed olives, drained
1/3 cup mixed white and black sesame seeds

Preheat oven to 400°F.

Beat the cheese and butter together, in a mixer or food processor, until smooth. Stir in the flour and cayenne. Mix until dough is smooth. (If crumbly mix in 1 teaspoon of water.) Shape 1 heaping teaspoon of dough around each olive, covering it well and shaping the dough into a ball. Place sesame seeds in a small bowl. Roll each ball in the sesame seeds and place on an ungreased baking sheet. Bake for approximately 15 minutes. Serve hot.

Chef’s Tips:

• You can make the dough for poppers and refrigerate it for up to 1 week, or freeze it for up to 1 month.
• There is definitely a trick to wrapping these easily—but practice makes perfect. The olives can be wrapped in dough and tossed in sesame seeds up to 8 hours before baking, but not more.

Copyright © 2010 Kathy Casey Liquid Kitchen™