Lots of Delicious Travel and Exciting Projects

It’s been another whirlwind of a few months … lots of tasty travel and exciting work as well as the addition of a new mixology associate Andrew Bohrer to the Liquid Kitchen! As a former bartender at Vessel and opening bar manager at the Naga Cocktail Lounge (both listed in Food & Wine’s top 100 bars in the world) as well as most recently the bar manager at Mistral Kitchen, Andrew created national cocktail buzz around his creative libations. We are thrilled to welcome Andrew to our mixology team! Check out his blog at Cask Strength.

Speaking of blogs … on my blog Dishing with Kathy Casey, we will have some new guest bloggers such as Cocktail Quests’ Courtney Randall, Liberty Bar co-owner Andrew Friedman and cake lover Josie Plath. We have new posts and recipes every week and we hope you visit often.

It seems I’ve barely been home for 2 seconds lately, so here is a glimpse of my spring adventures. I’ll be excited to report back mid-summer with new travels, tales and tasty recipes!

Tales of the Cocktail on Tour: Vancouver

Tales of the Cocktail has moved into international territory and broken from its New Orleans roots this past March. Tales Vancouver was hosted at the beautiful Fairmont Pacific Rim Hotel in British Columbia. Tales on Tour was set for a different, yet fun and refreshing change of pace. (Definitely not as many sun glasses worn at the early morning seminars!)

Mass cocktail swag from TOTC: Vancouver!!!!

The whole event kicked off with a Canadian Professional Bartenders Association (CPBA) Welcome Reception held at the Vancouver Aquarium. Master mixologist David Wolowidnyk of WEST Restaurant & Bar as well as Director & Treasure of the CPBA shook up and stirred lots of great drinks while demonstrating his mastery and finesse of the Japanese bartending techniques.

Mixologist David Wolowidnyk stirring a tasty concoction!

The rest of my time there was spent attending amazing seminars by such cocktail luminaries as tiki god Jeff “Beachbum” Berry. Jeff is a total tiki beverage historian. His CSI-style seminar took us through the various origins of the Mai Tai cocktail and helped us come to our own conclusions. Too fun!!!

Beachbum Berry holding up his book Sippin’ Safari!

I then geeked out with Dave Arnold at The Science of Cocktails: New Techniques Behind the Bar followed by an informative and fun seminar on The History and Importance of Ice in Cocktails by renowned mixologist Charlotte Voisey and Jon Santer.

It was definitely great to have Tales up in the Pacific Northwest- my neck of the woods. I can’t wait for Tales of the Cocktail this summer, July 20-24 in New Orleans, Louisiana where I will be presenting a seminar on H2O Cocktails with the Modern Mixologist Tony Abou-Ganim and master distiller Thomas Kuuttanen from Purity Vodka. Come shake some fun up with us and get your tickets soon!

Mom 2.0 Summit Conference

In April I headed to the Mom 2.0 Summit Conference! This huge conference was held in beautiful New Orleans, Louisiana. (I sure seem to be spending a lot of time there!) My team and I were there with Almond Accents. We whipped up lunch for 400 people, passed out some delicious snacks and bites at the booth and met lots of great people. Check out my recipe for the Calypso Cous Cous Almond Salad with Shrimp that we made for the lunch.

Dale DeGroff comes to Seattle!

“King Cocktail” Dale DeGroff was shaking it up at my Food Studios-Liquid Kitchen this past spring for a Cointreau event. He guided attendees through a spirited tasting of orange liquors and a sampling of Dale’s cocktails. Cointreau also announced the 2011 Mix-Off Competition where I get to be an expert mentor for the finals at Tales of the Cocktail. If my mixologist wins not only do they get a trip to France – but I do too! Afterwards we served up some of Dale’s cocktails. It’s always an honor to see Dale and watch him work.

Dale and I enjoying a cocktail!

Here is a one of my favorite Dale DeGroff cocktails:

Bitter Rose
1/2 oz Cointreau
2 ounces Plymouth Gin
1/2 oz Roses Lime Juice
1/4 oz fresh lime juice
1/4 oz Fernet Branca
Dash of Grenadine
Garnish: rose petal

Directions: Assemble all ingredients in a Boston shaker filled with ice and shake well. Strain in to a chilled martini glass and garnish with a rose petal.

TV, Books, and More!

I’m so excited to have been chosen as one of the 101 featured mixologists in the legendary spirit writer Gary Regan’s newest book, Annual Manual for Bartenders, 2011, which includes the recipe for my Bollywood cocktail. It’s an amazing book for any mixologist or budding bartender. So please support this great writer and order your copy today!

If you missed my latest episode on New Day Northwest all about what to do with that extra Easter candy you can still catch the video and recipe here.

If you’re still thirsty then try out my Tea’Thyme cocktail recipe found in the Food & Wine: Cocktails 2011 book due out this summer! I penned the vodka chapter – so stay tuned for more…

Food Bank Gourmet!

Family Works Food Bank had an amazing and successful fundraiser event in late March. They asked celebrated chefs and restaurant owners Rachel Yang of Joule/Revel and Amy McCray of Eva to team up and lead an interactive cooking demo using only food bank ingredients. I was happy to be asked to emcee the event. It was amazing to see and taste the amazing dishes they cooked up for a great cause. Please remember to support your local food banks!

Chef’s Rachel Yang, myself and Amy McCray!

Foster Farms’ Fresh Chicken Cooking Contest!

Foster Farms is looking for recipes! If you have an amazing chicken recipe that you think is great and deserves some recognition, make sure you enter the Foster Farms’ Fresh Chicken Cooking Contest. Recipe applicants have until May 31st to turn in recipes for a chance to win a grand prize of $10,000 and a year’s worth of Foster Farms’ chicken! For contest info, click here. A family owned company since 1939, Foster Farms prides itself in raising locally-grown fresh chicken available in grocery stores on the West Coast. The Washington state finals will be held at my Food Studios and I am lucky to be a judge again this year!

2010 Judges: Jamie Peha, myself and Cynthia Nims!

Where to catch Kathy next:

Kathy Casey’s Liquid Kitchen™ Season Two – Coming Soon!
I’ll be filming Season Two of my cocktail show Kathy Casey’s Liquid Kitchen soon with Small Screen Network! I’ll be creating some refreshing summer cocktails and d’lish appetizers. In the meantime, check out past episodes for some libacious inspiration.

May 13 – 17: Manhattan Cocktail Classic: New York, New York
The Manhattan Cocktail Classic is just around the corner! This part conference, part cocktail party and part festival-style liquor and spirits event is open to the industry and to the public! I’ll be presenting the seminar “Three Mixologists, Three Cocktails, Three Ways (or Cocktail Ménage á Trois)” and teaming up with Small Screen Network and fellow renowned mixologists Charlotte Voisey and Jamie Boudreau as we each give our spin on the French 75, a Margarita and the Old Fashioned while discussing the history of the classic versions and our inspiration for our modern versions. For event and ticket info, click here.

June 1 – 4: International Association of Culinary Professionals Conference: Austin, Texas
The IACP Conference is an annual conference where worldwide culinary professionals get the chance to meet up and take part in lively discussions/seminars about the latest trends in the culinary world. I’ll be presenting a seminar this year titled “It’s Better to be Bitter” where we will be tasting bitters and discussing the growing bitters phenomenon. For those industry friends, I hope to see you in Austin. For more information, check out the IACP site.

I’ve also been blogging for Amazon’s Al Dente so I hope you will visit there as well to see what new things I am cooking up this summer. Here’s wishing you all a tasty and d’lish summer! – Kathy

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I always know spring is here when the fennel starts to come up in my urban garden. We have wild growing fennel tha  t grows along our back gate here in Seattle – it is non-bulbing but provides us a lot delicious pollen for sprinkling and plenty of seeds to harvest every year! Fennel (Foeniculum vulgare) is indigenous to the Mediterranean but it thrives anywhere with fairly dry soil. Everything from the bulb to the pollen is staple ingredients in culinary traditions from Greece and India all the way to Northern Europe. It grows best in moderate to cool temperatures (60’s-70’s), which thankfully we get in abundance here in the Pacific Northwest. Fennel shares family ties with other classic aromatics such as carrots, celery and parsley. Of course it is also popularly known as one of the three main ingredients in absinthe!

Continue reading on Amazon’s Al Dente blog!

Picking the right wine to go with a meal can be a daunting task in the first place, but Master Sommelier Evan Goldstein, four-time James Beard Award nominee, wants you to take a few risks and try something a little less ordinary. In his book Daring Pairing, the exciting new companion to Perfect Pairings, Goldstein teams up with thirty-six acclaimed chefs to highlight less conventional wine choices with perfectly tailored dishes. A “down to earth guide to wine’s less-travelled terrain”, Daring Pairings visits countries all over  the world to explore their unique varietals, like Txakoli, the light-bodied, frizzante white from Spain’s Basque region, Greece’s obscure dark and fruity Xinomavro and the spicy, earthen Barbera from Italy’s Piedmont region.

Of course, it takes two to tango, and you need food to pair these spectacular wines. The chef-tailored recipes in this book are elegant without being fussy. Each one, from start to finish, would be equally as appropriate for a dinner party or a weeknight meal, but with Spring right around the corner, I want to share Loretta Keller’s offering from the book, Mushroom Salad with Warm Goat Cheese Toasts, which Evan suggests pairing with the versatile, slightly acidic Chenin Blanc. He also recommends a diverse list of Chenin producers, grouped by price range such as ‘everyday’, ‘premium’ and ‘splurge’ so you can tailor the suggestion to your own tastes!

So next time you’re perusing the wine section, keep Evan’s spirit of adventure and discovery in mind and pick up something you’ve never tried before!  Salut!

-Kathy

Chenin Blanc and Mushroom Salad with Warm Goat Cheese Toasts
Makes 4 salad-course of first course servings

6 oz white button mushrooms, trimmed
1/2 cup crème fraiche
6 drops fresh lemon juice
1/4 tsp grated lemon zest
Sea salt and freshly ground black pepper
1 celery stalk
4 slices coarse country bread
2 Tbsps extra virgin olive oil
1 clove garlic, halved
1/2 lb fresh goat cheese, at room temp

Herb Salad
1 Tbsp fresh tarragon leaves
1 Tbsp finely slices fresh chives
1/4 cup fresh chervil leaves
1/4 cup fresh flat-leaf parsley leaves
1 Tbsp coarsely chopped fresh dill
1/2 cup small-leaf arugula
1 cup mache
2 Tbsps extra virgin olive oil
2 tsps fresh lemon juice

Using a mandoline or a sharp knife, thinly slice he mushrooms, then place in a bowl. Add the crème fraiche, lemon juice, lemon zest, and a pinch each salt and pepper. Gently combine the ingredients, being careful not to break up the mushrooms. Set aside.

Using a vegetable peeler, remove the strings from the celery stalk, then thinly slice the stalk crosswise with the mandolin or knife. Add the mushrooms and gently toss to mix.

Toast the bread slices, and brush one side of each slice with the olive oil. Drag the cut side of the garlic clove across the oiled side of each bread slice once or twice. Spread one-fourth of the goat cheese one each slice of toast.

Working quickly now, make the herb salad. In a bowl, combine all of the herbs, the arugula and the mache. Drizzle with the olive oil and lemon juice and toss to mix. Season with salt and pepper and toss again.

Divide the mushroom salad evening among 4 plates. Scatter the herb salad over the top, and place a slice of warm goat cheese toast on the side. Serve immediately.

Recipe by Loretta Keller found in Daring Pairings: A Master Sommelier Matches Distinctive Wines with Recipes from His Favorite Chefs, University of California Press, Los Angeles

Outdoor entertaining during the summer can be as simple as a buffet of delicious make-ahead salads with some great bread and wine. Everyone loves old-fashioned, picnicky, or what I call dish-up, salads. And certainly no food’s more welcome to a pot luck or Labor Day gathering.

Think of potato salad—how many versions can there be? Sweet German, mustard and eggy Mom’s style, hip sweet potato with spicy chutney dressing, even baked potato with bacon, chives … totally loaded!

Big ethnic flavors are especially great to meld into summer salads such as in my featured recipes.

Colorful Wheat Berry, Edamame and Shiitake Mushroom Salad takes on an Asian flavor flair and is vibrant with sweet red peppers, carrots, and green onions. With the addition of shiitake mushrooms, which are a good source of dietary fiber, anti-oxidants and trace minerals plus protein-rich edamame beans, this salad is a nutritional powerhouse. This super-good-for-you salad is great as an accompaniment to grilled fish.

For my friends at SUNSET® Produce, I whipped up a Glorious Greek Salad with Feta Vinaigrette that uses a rainbow of summer veggies and their tasty Campari® Tomatoes! It’s perfect to serve at your next gathering of friends and family.

Glorious Greek Salad with Feta Vinaigrette
Photo ©2010 Kathy Casey Food Studios® for SUNSET® Produce

Assembling kits of the salad components makes these excellent take-along dishes for potluck picnics and parties, too. Put “dry” ingredients, “wet” solid ingredients and dressing in separate large zip-lock bags. Just pack up your baggies and a big bowl, and you’re on your way! Then mix them together right before serving.

So whether you mix-and-match salads to build a picnic around an international theme or stick to American classics, dish up salads will provide a parade of fabulous flavors for a festive Labor Day or any summer celebration.

Colorful Wheat Berry, Edamame and Shiitake Mushroom Salad
Makes about 5 cups

3/4 cup whole wheat berries or spelt
2 quarts water
1 cup frozen, shelled edamame beans, defrosted
1 medium red bell pepper, julienned
1 cup thinly sliced shiitake mushrooms
3 green onions, thinly sliced
2 to 3 tablespoons coarsely chopped parsley
1 medium carrot, thinly bias cut
1 cup thinly sliced napa cabbage

Dressing
2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons vegetable oil
2 tablespoons unseasoned rice vinegar
1/2 tablespoon honey
1/2 to 1 teaspoon Asian chili paste, such as sambal oelek
1 1/2 teaspoons finely minced fresh ginger
1 1/2 teaspoons finely minced fresh garlic

To cook the wheat berries or spelt: In a large pot, bring the wheat berries and water to a boil then reduce to a slow simmer. Simmer until wheat berries are very tender, about 45 minutes to 1 hour. (Spelt may need to cook a bit longer.) Add more water if needed. Drain wheat berries and cool

Meanwhile, mix the dressing.

When the wheat berries are cool, combine with remaining salad ingredients in a large bowl. Drizzle with the dressing and mix well. The salad can be served right away, or refrigerated for up to 4 hours. Bring to room temperature for about 30 minutes before serving.

© 2010 Kathy Casey Food Studios – www.kathycasey.com

Okay, where have all the avocado plants gone? You know the ones — the pit poked with 4 toothpicks and set into a glass of water on the windowsill. What fun that was when you were a kid to get it going … with the anticipation of really having your own avocado tree with maybe even fruit. Well, not in Seattle… but the thought was fun!

Yes, avocados are not only tasty but fun and nutritional, too. Like olive oil, they contain monounsaturated fat, the “good fat,” and also more potassium per ounce than bananas. And a few of you ladies may even have done a facemask with them.

But let’s get down to cooking. Avocado and mango are a d’lish combination. Just recently, when attending the Flavor Conference in San Diego, the two were paired deliciously in many dishes throughout the days I was there. One of the tastiest was nut-crusted, flash fried, avocado wedges on a mango slaw with a sweet and spicy dressing – served in a martini glass…very tasty! There were even mini avocado mini cupcakes with an avocado cream cheese frosting and avocado margaritas! I know…sounds a little weird –but they were super yummy!

Avocados, often called alligator pears by the French, are probably most commonly used in guacamole. In my guacamole recipe I used a little buttermilk. I saw a terrific Mexican lady make it this way years ago and have done it that way myself ever since. It adds creaminess, with a sharp bite to it.

And then, what about Green Goddess dressing? Remember this one? You don’t see it around very much but it is truly one of the most delicious salad dressings ever created. Try making my Retro Green Goddess  Dressing which is great served “old school” style over wedges of iceberg or romaine  with shrimp meat, sliced radishes and diced cucumber – yum!

Another great salad recipe is my Orange, Avocado & Red Onion Jumble with Poppyseed Vinaigrette … wonderful as a compliment to grilled salmon or to top tender bibb lettuce as a starter salad. (also try mixing it up with mangoes subbing for the oranges ).

Just remember when cooking with avocados a few of the “rules.” Buy them a couple of days ahead so they get nice and ripe — but are still firm. Don’t throw that pit away … put it back in your dressings and guacamoles until ready to serve. It helps keep the avocado from turning brown.

And when avocados are cheap, try out a facemask … it really is refreshing!©2009 by Kathy Casey Food Studios

RETRO GREEN GODDESS DRESSING

Makes about 2 cups dressing.

1 ripe avocado (reserve pit)
2 egg yolks*
1/4 cup fresh lemon juice
2 tablespoons thinly sliced chives (optional)
2 tablespoons minced fresh parsley
2 tablespoons minced fresh tarragon
1 shallot, minced fine
4 anchovy fillets
1/3 cup light olive oil
1/2 cup sour cream
1/4 teaspoon black pepper
Kosher salt to taste

To make the dressing:
In a food processor place the avocado, egg yolks, lemon juice, herbs, shallot and anchovies. Process for about 1 minute until well combined. Then slowly drizzle in the oil, as when making a mayonnaise. Mixture should become smooth and creamy. Turn machine off and scrape down the sides. Add the sour cream and pepper. Process for about 30 seconds more. Taste for salt and adjust seasoning as desired.

Place in a container; submerge the avocado pit to help dressing keep its green color. Lay a piece of plastic wrap directly on the dressing’s surface and cover well. Will keep refrigerated for up to 4 days.  © 2009 by Kathy Casey

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

ORANGE, AVOCADO & RED ONION “JUMBLE” WITH POPPYSEED VINAIGRETTE

This salad is also great with fresh mango substituted for the oranges.

 Makes 4 cups, about 6 servings.
 
3 large oranges
1 cup thinly sliced red onion
2 ripe but firm avocados

Vinaigrette

3 tablespoons white wine vinegar
1 teaspoon finely minced fresh ginger
2 tablespoons Dijon mustard
3 tablespoons honey
¼ cup salad oil or light olive oil
2 teaspoons poppy seeds
2 tablespoons chopped Italian parsley
Dash of tobacco or pinch of chili flakes if desired
Pinch of salt

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

Cut ends off of oranges and then cut skin off the sides of orange, carefully removing all the white pith. Cut oranges in half lengthwise and then cut into ¼-inch slices. Place in a large bowl with onion. Cut avocados in quarters, peel and then slice into salad.  Toss with dressing and serve.
© 2009  by Kathy Casey

 The Menu:
Passion Fruit Rum Punch
Avacado & Pineapple Salsa with Taro Root Chips or White Corn Tortilla Chips
Bib Lettuce Salad with Toasted Macadamia Nuts, Papaya, and Lychee Vinaigrette
Grilled Baby Back Ribs with Mango Ginger Glaze
Coconut Scallion Rice
Make Your Own Ice Cream Sundae

“Tropical” is such a fun theme for a summertime deck or patio party. Bright colors, flowers, tikis, lanterns, tall iced drinks are festive all on their own, but add a delicious warm-weather menu and you’ll be hula-ing on the terrace in no time.

Those that read me often know, my whole entertaining philosophy is, “do as much as you can in advance,” and this is a perfect example of a menu that lets you do just that. (Be sure to read through the recipes to see what you can do a few days in advance)

The nice thing about this menu is that everything can be prepped ahead of time and then just assembled. The cocktail premixed; salsa ingredients chopped and then mixed right before serving. Salad dressing and greens prepared ahead and then just tossed to combine. Rice can be made the day before and reheated; ribs just heated and glazed on the q. And dessert couldn’t be easier – or more delicious.

For libations, we started with a delightful drink, Lilikoi Rum Punch—a blend of passion fruit nectar, fresh lime juice, pineapple juice and spiced rum served over ice. You can stir up a tasty non-alcoholic version as well, omitting the rum and mixing in a splash of soda water. To accompany the punch whip up a quick and easy a pineapple avocado fruit salsa served with Taro Root Chips or with white corn tortilla chip for scooping.

While your guests are nibbling head for the grill to start finishing off the Grilled Baby Back Ribs with Mango Ginger Glaze which are pre-prepped by marinating for a day, slow-roasting till tender, and then chilled. A glaze is made by reducing the flavorful mango marinade; the precooked ribs are reheated on the grill while being basted with the glaze till golden and sticky! Serve the ribs up with Coconut Scallion Rice and a tender lettuce salad dressed with toasted macadamia nuts, fresh papaya, and lychee vinaigrette. Yum!

And for dessert – pick up a couple of pints of tropical-flavor ice cream such as Häagen- Dazs pineapple coconut and mango ice creams, some good caramel and chocolate sauces as well as Trader Joe’s Dark Roasted Pistachio Toffee, some candied ginger and a few edible flowers to let guests create their own ice cream sundae with toppings.

A phrase I learned on a tour bus in Hawaii when I was eight years old has stuck in my head for ever!: wiki wiki. It means quick quick. With all this meal readied in advance, that’s what it will be when you serve your guests. So put on your tackiest and brightest alohawear, grab some friends and neighbors, put on some Don Ho and have a tropical party of your own this summer! ©2009 by Kathy Casey Food Studios®

Passion Fruit Rum Punch
Makes 10 – 12 servings

3 cups Looza passion fruit nectar
1 cup fresh lime juice
2 cups pineapple juice
1 bottle spiced rum
soda water as needed
Garnish: lime wedges, edible flowers, or drink parasols

In a large pitcher, combine all ingredients. Refrigerate until ready to serve. To serve: Fill rocks or tall glasses with ice and pour in rum punch. I like to add a little splash of soda water to lighten the drink a bit. Garnish and serve. ©2009 by Kathy Casey Food Studios®

 Avocado & Pineapple Salsa
Note: you can mix in tiny bay shrimp or chopped cooked large prawns to make a shrimp salsa variation- just up the amount of lime juice and sweet thai chili sauce.
Makes about 8 servings

3 Tbsp. fresh lime juice
3 -4 Tbsp. thai sweet chili sauce*
1 tsp. kosher salt
1/4 cup minced red onion
3 cups finely chopped, ripe fresh pineapple
1/2 cup finely diced red bell pepper
2 large ripe but firm avocados
1/2 cup coarsely chopped fresh cilantro
For dipping: crostini, corn tortilla chips, taro root chips or other fun dipables

* Available from well-stocked supermarkets and Asian grocers. Have all ingredients except avocados cut up and measured before assembling. In a large bowl, combine the lime juice, thai sweet chili sauce and salt till well mixed. Add the onion, pineapple and bell pepper.

Quarter and peel avocados, then cut into small dice and add to the salsa along with the cilantro. Lightly and gently fold all ingredients together till well combined. Refrigerate for up to 30 minutes before serving or serve immediately. Serve in a bowl with a spoon on a platter surrounded by chips and/or other dipables. ©2009 by Kathy Casey Food Studios®

 Bibb Lettuce Salad with Toasted Macadamia Nuts, Papaya, and Lychee Vinaigrette
Makes about 8 servings

2 -3 large heads Bibb or other butter lettuce
1 (20-ounce) can lychees in syrup*
1/2 cup canola oil
2 Tbsp. rice wine vinegar
2 Tbsp. fresh lime juice
pinch cayenne pepper
1/2 tsp. kosher salt
2 large ripe papayas, peeled, seeded and cut in cubes
1 cup macadamia nuts, lightly toasted and coarsely chopped (be sure to get the salted nuts!)
 * Available from well-stocked supermarkets and Asian grocers.

To prepare the greens: Cut off the root ends of the lettuce and remove any bruised outside leaves. Rinse lettuce and spin dry. Tear larger leaves into pieces. Wrap prepared lettuce in paper towels, place in a large zip-style plastic bag and refrigerate. You can do this up to 2 days ahead.

To make the vinaigrette: Drain the lychees and reserve the syrup. Cut or tear the lychees into quarters and set aside. In a small bowl, whisk together the oil, vinegar, lime juice, cayenne and salt. Stir in 2 Tbsp.s of the reserved lychee syrup and the lychees. Cover and refrigerate for up to 2 days before serving. (Extra lychee juice is great mixed with soda water for a refreshing non-alcoholic drink.)

To serve the salad: Whisk the dressing to remix well. Place the greens in a very large bowl. Drizzle the dressing over the greens and gently toss, coating leaves well. Lay out half the greens on a large platter, being sure to get some of the lychees evenly distributed. Then scatter with half of the papaya and nuts. Lay out remaining greens, distributing lychees, and scatter with remaining papaya and nuts. ©2009 by Kathy Casey Food Studios®

 Coconut Scallion Rice
Makes about 8 servings

2 cups basmati rice, rinsed and drained well
1 Tbsp. oil
3/4 cup thinly sliced green onions
2 cups water
1 can (13 – 14 ounces) unsweetened coconut milk*
2 tsp.s kosher salt
small pinch cayenne pepper
Garnish: thinly sliced green onions
* Available from well-stocked supermarkets and Asian grocers.

Preheat oven to 375 degrees F. Put the very well-drained rice in a 2-quart baking dish, and set aside.A
Heat the oil in a nonstick or heavy saucepan over medium heat. Sauté the green onion lightly, about 1 minute. Add the water and coconut milk and bring to just barely a simmer; do not boil.

Stir the hot mixture into the rice; stir in the salt and cayenne. Seal tightly with foil and bake in preheated oven for about 20 to 25 minutes, or until rice is tender and all liquid is absorbed. Remove from oven and fluff with a fork. Serve immediately or serve at room temperature. If making the morning or day before serving, refrigerate and then reheat in a microwave in a microwavable bowl covered with plastic wrap. Garnish with green onions. ©2009 by Kathy Casey Food Studios®

 Grilled Baby Back Ribs with Mango Ginger Glaze
Prep the ribs at least one day in advance or up to 3 days ahead. Be sure to read through the recipe before starting
Makes about 8 servings

3 cups mango juice or nectar
3 Tbsp minced fresh ginger
4 cloves garlic, minced
1 cup dry sherry
1/2 cup oyster sauce
1 Tbsp ancho chile powder*
1/4 cup soy sauce
2 Tbsp brown sugar
2 tsp kosher salt
4 racks pork baby back ribs (1 3/4 – 2 pounds each, about 8 pounds total)
1/2 cup spiced rum
2 tsp cornstarch
1 Tbsp water

* Available from well-stocked supermarkets and Mexican grocers
In a bowl, whisk together the mango juice, ginger, garlic, sherry, oyster sauce, chile powder, soy sauce, brown sugar and salt.
Cut rib slabs in half and divide meat between 3 very large zip-style plastic bags. Re-whisk marinade and divide between bags. Press air out of bags and seal. Move marinade around to get all over ribs. Refrigerate ribs overnight or up to 24 hours, turning whenever you think about it.

Preheat oven to 350 degrees F.
Spray a large roasting pan or 2 rimmed baking sheets liberally with cooking spray. Remove ribs from marinade (save marinade to make glaze) and lay ribs out in a single layer in pan(s). Sprinkle meat with rum, cover pan(s) tightly with foil, and roast ribs in preheated oven for 1 1/2 hours or until very tender. When ribs are done, drain off fat, cool and refrigerate ribs, covered, overnight or for up to 3 days.

Meanwhile, transfer marinade to a medium saucepan, bring to a boil over high heat, then reduce heat to low and simmer marinade for about 45 minutes or until reduced to about 2 cups. In a small bowl, whisk together the cornstarch and water, then drizzle into the simmering sauce while whisking continuously. Cook for 1 minute until thickened and remove from heat. Cool and refrigerate until ready to grill ribs.

To grill and serve ribs: Cut each rib section in half—you should now have 16 pieces. Preheat grill to medium and place ribs, bone side down. Brush each rib portion with a little sauce. Cover grill and cook ribs for about 8 to 10 minutes, until that side gets some nice color. Turn ribs over and brush with sauce, cover and cook for 8 to 10 minutes until browned. (If using a gas grill, adjust heat so as to heat and brown ribs but not burn them; if using a charcoal grill, move ribs around as needed.) Turn ribs over one more time and brush again with sauce, cooking for another 8 to 10 minutes until ribs are hot through and nicely browned and glaze is cooked on and sticky. Serve immediately. ©2009 by Kathy Casey Food Studios®

Years ago I wrote about tomatoes, pleading for more people to join me on the Tomato Police. Well, things have certainly improved—so all you tomato-ripening deputies have been doing a good job!

Are you wondering what I am talking about? For a time it was common practice for chefs, restaurateurs and home cooks to—gasp—refrigerate their tomatoes!!! But that is not routine these days.

More vine-ripe varieties are available at the grocery store now—in fact they are almost commonplace. And, in season, we see tomatoes everywhere—from farmers markets to grocery stores—touting local delights! Look for yellow pear and yellow plum; teeny tiny, red currant tomatoes the size of peas; Lemon Boy, the color of its name; Green Zebra; and red-and-yellow-striped Tigerella. And don’t miss the large, purple, beefsteak variety. There is definitely a large assortment to choose from.

If you have a bit of a green thumb, Sweet 100’s are super-easy to grow in flower beds or in pots on the deck. My friend Joani calls them yard candy!

Tomatoes have a plethora of uses—straight from the garden, eaten like a peach; made into relishes, salsas, homemade ketchups … I’ve even seen them used in cakes. Now, I don’t know about that!

And since not all our tomatoes have reached their fully ripe color by the end of the season, I have grown to love them picked green, sliced, coated in a little cornmeal and fried.

And you just can’t have enough salads in the summer! My recipe for Super Summer Tomato Salad with Heirloom Tomatoes, Blue Cheese and Sundried Tomato Herb Vinaigrette is a true tomato-lover’s fest. It’s dressed with a piquant, sundried-tomato-enhanced vinaigrette for a double tomato whammy.

For those of you with way too many tomatoes, try my recipe for Toss in the Pot Tomato Sauce that is easily frozen.

Here’s a few recent fun tomato posts from my Twitter Friends:

Melissa from @Dinette66 is doing: Sharlyn melon w/ serrano, Halibut w/ curried corn chowder & tomato jam, ricotta gnocchi w/ spicy chic sausage, basil, sweet 100’s!

@qafarmersmarket Love the gazpachos (galzpachos!) by @chefreinvented and @ChefRobinL www.qafma.org/recipes

@lornalee how fun! I’ve been slicing, sprinkle of Secret Stash chorizo salt, pepper, good olive oil. Simpler the better w/ heirlooms!

If you would like to share your tomato comments too, tweet to me at @kathycaseychef

Here’s to lots more tomatoes while the season’s ripe! ©2009 by Kathy Casey

Super Summer Tomato Salad with Heirloom Tomatoes, Blue Cheese and Sundried Tomato Herb Vinaigrette

Serves 4 — Makes 1 cup vinaigrette

4 medium or 2 very large heirloom tomatoes, preferably Green Zebra, Mr. Stripy or Tigerella, about 1 1/2 pounds total

1 1/2 cups gourmet greens

1/4 cup crumbled blue cheese

1/2 cup assorted red or yellow currant or tiny teardrop tomatoes, cut in half or kept whole if very tiny

Vinaigrette

2 Tbsp finely chopped sundried tomatoes packed in oil

1 1/2 tsp finely minced garlic

1/2 tsp sugar

1/2 tsp salt

3 Tbsp red wine vinegar

1/2 cup extra-virgin olive oil

1 Tbsp chopped fresh basil

1 Tbsp thinly sliced fresh chives

1 tsp minced fresh thyme

To make the vinaigrette: In a small bowl mix together the sundried tomatoes, garlic, sugar, salt and red wine vinegar. Then gradually whisk in the olive oil. Stir in herbs and refrigerate until needed.

To assemble the salad: Cut the tomatoes into nice fat slices, about 1/3 inch thick. Divide between 4 large salad or dinner plates. Drizzle each salad with 2 tablespoons of the vinaigrette. (Be sure to whisk together well before each use.) Then scatter gourmet greens across the tomatoes. Next, scatter the blue cheese over the salads and then the tiny tomatoes. Drizzle each salad with about 1 tablespoon more of the dressing and pass any extra if desired. Serve immediately.

Extra dressing can be kept refrigerated for up to 2 weeks. Recipe © 2009 by Kathy Casey.

Toss in the Pot Tomato Sauce

Makes 7 cups

2 Tbsp extra-virgin olive oil

12 cloves garlic

2 small onions, chopped

2 red bell peppers, cored and cut up in large pieces (optional)

1/4 tsp red chili flakes (use less if you like less spice)

1/2 cup red wine

4 lb fresh tomatoes, cored and cut in half

1/2 cup fresh basil leaves

2 – 4 Tbsp extra-virgin olive oil (optional)

2 tsp kosher salt (adjust seasoning more or less as desired)

In a large heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium heat and add garlic, onions, bell pepper and chili flakes. Slowly sauté for about 5 minutes, add the wine and let cook about one-half minute more, then add the tomatoes and basil leaves. Bring to a slow simmer and cook for about 1 – 1 1/2 hours while you go about your business. Every once in awhile, go by and stir it. (If making a doubled batch, you may need to simmer the sauce an extra 20 to 30 minutes or so.)

Once sauce is nicely reduced, then set it off the stove to cool. When reasonably cool, puree in batches in blender. If desired, blend in the final olive oil after sauce is totally pureed. Season with salt, adding more or less to taste. If freezing sauce, place in freezer containers, label, date and freeze until needed.

Chef’s notes and other options: Sauté some chopped mushrooms with the onions, or try adding other fresh herbs such as a little fresh thyme leaves, oregano and marjoram for an herby sauce. For a Southwest flavor, add a little jalapeño and some coriander and cumin seeds in the sautéing process. Or just use your imagination and create your own signature base sauce. Recipe © 2009 by Kathy Casey.

With their crisp, cool and refreshing qualities, melons evoke the essence of summer pleasure. We enjoy them in a multitude of ways, from simply chilled and eaten as hand-to-mouth wedges, to colorful melon-ball skewers for utensil-free eating at outdoor barbecues, to tequila-, vodka- or rum-injected watermelon for libationary delight.

In the past few years we have been seeing several exciting and sexy melon varieties at the markets. One kind I tried recently was a small lemony-yellow oval variety called a Korean melon (dua gan); it has a very fragrant smell and mild sweet flavor. And the French Charentais has to be one of the most aromatic and flavorful melons I have ever had.

Ripe, juicy and cold melons are of course delicious when eaten “as is”—but they perform well when starring in recipes, too. My new favorite way to enjoy melon is in Thai Chilled Melon Soup with Shrimp and fragrant herbs. Smooth and rich-tasting with the addition of coconut milk, slightly spicy and bold-spiked from Thai red curry paste, and flagrantly flavored with ginger and lemongrass, this cold soup is topped with a pouf of sweet bay shrimp and crunchy water chestnuts seasoned up with lime juice, basil and mint.

My other all-time favorite watermelon recipe is chef Todd English’s. He embellishes a melon salad with the distinctive flavors of fennel, feta and kalamata olives contrasted against the cool red-glistening fruit.

And then there’s always melon enjoyed ALMOST naked … except for a sprinkling of sea salt, my Dish D’Lish French Seasoning Salt or Dish D’Lish Cha Cha Chipotle Lime Seasoning … Yum!

Enjoy them while you can; there’s nothing like summer’s fresh melons to cool you off on a hot day. ©2009 by Kathy Casey Food Studios®

Thai Chilled Melon Soup with Shrimp

Makes about 4 cups (6 starter servings)

Soup

3 cups chopped ripe cantaloupe or other orange-fleshed melon

1 Tbsp sugar

2 tsp minced fresh ginger

1 Tbsp minced fresh lemongrass

1 tsp Thai red curry paste (we used Mae Ploy), or sub Asian chili paste

1 can (13 – 14 ounces) coconut milk (you can always sub light coconut milk)

1/2 tsp salt

2 Tbsp fresh lime juice

Topping

1/4 pound bay shrimp or chopped cooked shrimp (about 3/4 cup)

1/4 cup tiny-diced water chestnuts (Fresh ones are great if you can find them!)

1 Tbsp finely chopped fresh mint

2 Tbsp finely chopped fresh cilantro

1 Tbsp fresh lime juice

Garnish: fresh cilantro sprigs and lime wedges

In a food processor or blender, process the cantaloupe, sugar, ginger, lemongrass and curry paste until evenly pureed. Mix in the coconut milk, salt and lime juice.

In a small bowl, mix the topping ingredients together. Ladle soup into small bowls and spoon a pouf of topping into each serving. Garnish with cilantro sprigs. Pass lime wedges on the side. ©2009 by Kathy Casey Food Studios®

Todd English’s Watermelon, Fennel and Black Olive Salad with Feta Cheese

Makes 8 servings

4 cups seeded watermelon chunks

1 large fennel bulb, thinly sliced on a Japanese mandoline (about 2 cups)

1/2 cup coarsely chopped pitted kalamata olives

1 large red onion, thinly sliced (about 2 cups)

1 bunch green onions, green part only, chopped

1/4 cup chopped fresh basil leaves

1 1/2 cups crumbled feta cheese

1/4 cup fresh lemon juice

1/2 cup extra-virgin olive oil

2 Tbsp balsamic vinegar

1 tsp kosher salt

1/2 tsp black pepper

Put the watermelon, fennel, olives, red onion, green onion, basil leaves, and feta in a large bowl. Add the remaining ingredients and toss well. Divide among salad plates and serve immediately. Adapted from Star Palate: Celebrity Cookbook for a Cure, by Tami Agassi and Kathy Casey.