Recipes from Kathy's TV & Radio Appearances
and Special Events

Two of Kathy's Faves for the CraveShow
Heart-Healthy Recipes for the American Heart Association's Go Red for Women campaign
Geoduck with Kathy Casey and Mark DeCarlo on Taste of America
Kathy's Tips for the Holidays

Check out Kathy Casey's recipes using beer as an ingredient. Kathy developed these “Beer Kitchen” recipes for Crave Show sponsor Crown Imports.

Also enjoy Kathy's recipes designed to pair with Columbia Winery wines.

Two of Kathy's Faves for the CraveShow

Kathy Casey hosted the Indulge: Sip and Savor stage at Crave. Here's a sampling of recipes she demonstrated.

Makes 1 cocktail

3 slices cucumber
1 1/2 ounces vodka
1/2 ounce sake
3/4 ounce fresh lime juice + 3/4 ounce simple syrup
          or 1 1/2 ounces Dish D'Lish Lemon & Lime Sour Cocktailor™
1 1/2 ounces Tsingtao Pure Draft, chilled
Garnish: thin cucumber slice

Drop cucumber slices into a shaker. Press cucumber with a cocktail muddler to release the flavors.
Fill shaker with ice. Measure in vodka, sake, lime juice and simple syrup or Dish D'Lish Lemon & Lime Sour.
Cap and shake vigorously. Add Tsingtao Pure Draft. Strain into a large martini glass.
Garnish with a thin cucumber slice floating in drink.

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Makes 24 pieces

1/2 cup water
1//2 cup plus 1/3 cup milk, plus more if needed
1/4 cup fine-ground yellow cornmeal
1/2 cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter, melted
1 egg, slightly beaten
2 tablespoons thinly sliced fresh chives
Vegetable oil for griddle

About 1/2 cup crème fraîche
4 to 6 ounces Poppy's Old-School Smoked Salmon (recipe available in Kathy Casey's Northwest Table)
          or other hot- or cold-smoked salmon
3 tablespoons thinly sliced fresh chives or coarsely chopped fresh dill for garnishing

To make the pancakes, combine the water and 1/2 cup of milk in a heavy, medium saucepan and bring to a simmer. Slowly sprinkle in the cornmeal, whisking constantly so that no lumps form. Simmer slowly, stirring frequently and adjusting the heat as necessary to prevent splattering, until the cornmeal is cooked and tender, about 4 minutes. Pour into a large bowl to cool to room temperature, stirring occasionally to prevent a skin from forming.

Meanwhile, sift the flour, baking powder, and salt together into a small bowl.

When the cornmeal mixture has cooled, whisk in the butter and egg, mixing until smooth. Stir in the flour mixture, then stir in 1/3 cup of milk. The batter should be fairly smooth and thick; if the batter is too thick, add milk, 1 teaspoon at a time. Fold in the chives.

Heat your favorite pancake pan over medium to medium-high heat, depending on the type of pan you are using. To test the pan's readiness, sprinkle with a few drops of water. If they “skittle around,” the heat should be just about right. If needed, drizzle about 1 teaspoon or so of vegetable oil in the pan, then wipe with a paper towel to just lightly oil the surface and remove any extra grease.

For each pancake, drop 1 level tablespoon batter onto the heated griddle. Turn the pancakes when they are slightly puffy and a couple of bubbles have appeared on the surface. (These cakes have very few bubbles compared to regular pancakes.) The underside should be golden brown. Turn and cook until browned on the other side. The cooking time should be about 1 to 1 1/2 minutes per side.

Cook the pancakes in batches, topping each one with about 3/4 teaspoon crème fraîche, a small piece of salmon, then the herb garnish. (If you want to cook all the pancakes ahead, as each cake is done, put it on a wire rack. Reheat the pancakes, on the rack, lightly tented with foil, for about 5 minutes in a preheated 350°F oven before assembling.)

Chef's Note: It is important to make sure the cornmeal is completely cooked. To test, take a small taste to be sure it is tender and doesn't have any crunch to it at all. And, if you have the patience to “stand facing the stove” that long, you can make the pancakes half-sized, using only 1 1/2 teaspoons batter for each, then adjusting the crème fraîche and salmon toppings accordingly.

Recipe from Kathy Casey's Northwest Table, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey.

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Kathy Casey's Heart-Healthy Recipes

          Celebrity chef Kathy Casey is not only one of the Northwest's best-loved chefs, she also serves as an ambassador for the Go Red For Women movement, created by the American Heart Association to help women realize that heart disease is the No. 1 killer of women. Kathy whipped up this heart-healthy menu for the campaign.
          According to the American Heart Association, one in three women in the United States has some form of cardiovascular disease. “Go red” today and learn to love your heart. For more information, call 1-888-MY-HEART or visit Go Red for Women. You'll get a free red dress pin by joining the movement.
          Go Red for Women is sponsored nationally by Macy's.

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with Kathy Casey and Mark DeCarlo
Taste of America—as seen on the Travel Channel

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Kathy's Tips for the Holidays—as seen on TV


With minimal ingredients, this simple snack is super-quick to make. If you don�t have a pastry bag, pipe the filling from a small heavy-duty plastic sandwich bag with a corner cut off.
Makes 45 to 50
1 (14-ounce) jar Peppadew piquant� peppers
3 ounces fresh goat cheese (ch�vre), at room temperature
1 (3-ounce) package cream cheese, at room temperature
45 to 50 whole Marcona fried almonds (about 1/3 cup)

For garnishing
Chopped fresh parsley

Drain the peppers thoroughly. Meanwhile, in a food processor or mixing bowl, combine the cheeses and mix until smooth. Fit a pastry bag with a plain tip, fill with the cheese mixture, and pipe into the peppers. Insert an almond into each pepper and sprinkle with parsley.

Recipe © 2009 by Kathy Casey, from Sips & Apps, Chronicle Books


My current crush is this new incarnation of goug�res, or cheese puffs. These were inspired by the classic French ham-and-cheese sandwich, Croque Monsieur. If you�re serving only one thing with cocktails before dinner, it would have to be these heavenly puffs.
Makes about 50

1/2 cup water
1/2 cup whole milk
6 tablespoons salted butter
1/2 teaspoon salt
1/2 cup minced ham
1 cup all-purpose flour
4 large eggs
3/4 cup (about 2 3/4 ounces) grated Gruy�re cheese
1 tablespoon chopped fresh chives

Adjust a rack to the middle of an oven and preheat to 400 degrees F.

Combine the water, milk, butter, salt, and ham in a heavy, medium saucepan. Bring to a boil over medium-high heat.

All at once, add the flour and stir in quickly with a wooden spoon. Keep stirring�the mixture will come away from the sides of the pan and become thick and stiff. Keep stirring and turning over for about 1 minute (you want it to dry out a bit).

Transfer the dough to an electric mixer, and turn mixer on medium-high speed. Add 1 egg and, as soon as it is partially incorporated, increase mixer speed to high. Add the remaining eggs, one at a time, when the previous egg is well incorporated. The mixture should be smooth. Mix in the cheese and chives.

If you have a strong arm, the dough can also be mixed by hand with a wooden spoon in a mixing bowl. Proceed as directed, and be sure to beat the dough until smooth before mixing in the cheese and chives. Let the mixture cool for about 10 minutes.

Meanwhile, line baking sheets with parchment paper or spray them with cooking spray. (Watch the puff bottoms closely to prevent over-browning if not using parchment.) By heaping teaspoonfuls, drop the mixture onto baking sheets in little balls, spaced apart. They should be the size of large marbles or jaw-breakers. (You can also use a pastry bag with a large plain tip to pipe them out.)

Bake for about 20 to 25 minutes, or until golden. Serve warm. (You can bake these a few hours in advance and reheat in a hot oven for a few minutes.)

Recipe © 2009 by Kathy Casey, from Sips & Apps, Chronicle Books


          For party ease, serve one signature cocktail along with red wine or Champagne for a well-rounded selection.
          Always have a non-alcoholic cocktail available—something other than just juice or sparkling water—for those who don't imbibe or are the designated drivers.

Non-Alcoholic Drink Ideas

          A festive NA drink for a crowd: 3 cups pomegranate juice; 1 can lychees in syrup; 2 tangerines, sliced; 1 lime, sliced; 2 cups cranberry juice; 3 to 4 cups sparkling tangerine or mandarin water (sugar free, such as Talking Rain). Mix up and put in fancy glass bottles or a pretty pitcher.

My Favorite Holiday Cocktails
          These are my favorite holiday cocktails. The tangerines, fresh rosemary and other herbs infuse just a touch of holiday flavor into these festive cocktails.
          If you don't want to bother with the fresh lemon juice and simple syrup, just substitute my Lemon & Lime Sour Cocktailor™ available at Metropolitan Markets in the Puget Sound area and from my online shop.

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Makes 1 cocktail

1 sprig fresh rosemary
2 oz Absolut grapefruit vodka
2 oz Dish D'Lish Classic Cosmo Cocktailor
Garnish: cranberry and a tiny rosemary sprig

Bend and tear rosemary and drop into a cocktail shaker. Measure in the vodka and Cocktailor.

Fill shaker with ice, cap and shake vigorously. Strain into a martini glass and garnish with cranberry and rosemary.

Copyright © 2006 by Kathy Casey Food Studios® –

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Makes 1 cocktail

½ tangerine
2 big sprigs fresh mint
5 slices cucumber
1 oz white cranberry juice
½ oz fresh lime juice + ½ oz simple syrup*
     OR 1 oz Dish D'Lish Lemon & Lime Sour Cocktailor
Big splash soda
Garnish: 1 thin slice cucumber

Squeeze and drop tangerine into a cocktail shaker. Add mint and cucumber. With a muddling stick (or the end of a big wooden spoon), muddle (press) the tangerine, mint and cucumber to release the flavors. Measure in the cranberry juice and lime juice and simple syrup (or Cocktailor).

Fill shaker with ice, cap and shake vigorously. Strain into a large martini glass, add a splash of soda, and garnish with a slice of cucumber.

Copyright © 2006 by Kathy Casey Food Studios® –

*Simple Syrup: Bring 1½ cups water + 1½ cups sugar to a boil and cook for 2 minutes. Then cool and store in a bottle, refrigerated, for up to 3 weeks.

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Makes 6 to 8 servings

1/2 pound bacon, chopped
1 1/2 cups finely chopped onions
1 cup finely chopped celery
3/4 cup finely chopped carrots
1 tablespoon minced garlic
1/4 cup dry white Washington wine
2 cups diced red potatoes
1 cup clam juice
4 cups half-and-half
2 tablespoons butter, optional
2 tablespoons flour, optional
2 cups chopped fresh geoduck
2 teaspoons Dish D'Lish French Seasoning Salt
2 tablespoons chopped Italian parsley
2 tablespoons thinly sliced chives
2 teaspoons fresh thyme

In a large Dutch oven or soup kettle over medium heat, fry the bacon until crisp. With a slotted spoon, remove bacon to paper towels to drain.

Reserve the bacon fat in the pan, and sauté the onions and celery until tender. Then add the carrots, potatoes and clam juice. Increase the heat to high and immediately cover the pan. Steam until vegetables are just tender, about 10 minutes.

Then add half-and-half and bring to a low boil and then reduce heat to a simmer.

To thicken melt 2 tablespoons of butter in a small saucepan, and stir in 2 tablespoons flour. Whisk the butter-flour mixture into the hot chowder. At this time also add the clams, Dish D'Lish French Seasoning Salt and fresh herbs and cook about 5 minutes until chowder is slightly thickened and clams are just cooked.

Recipe © 2005 Kathy Casey Food Studios –

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4 small appetizer tastings

8 pieces paper thin fresh sliced raw baby geoduck siphon

Wasabi Splash
1 tablespoon soy sauce
1 tablespoon lemon juice
1/2 teaspoon wasabi powder

24 paper thin radish slices
4 small sprigs daikon radish sprouts
1 cup spiral cut shaved daikon radish

Lay Geoduck on chilled small glass plates on a small poof of daikon radish spirals. Meanwhile whisk together the Wasabi Splash ingredients.

Garnish each plate of geoduck with 3 radish slices and a poof of daikon radish sprouts.

Serve immediately.

Recipe ©2005 Kathy Casey Food Studios –

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Makes 4 servings

1/4 cup milk
2 large eggs, slightly beaten
1/2 cup flour
1 1/2 teaspoons salt
1/4 teaspoon black pepper
4 (4-ounce) Geoduck steaks, pounded 1/4" - 1/3" thick
4 tablespoons butter
2 tablespoons olive oil
1/3 cup fresh lemon juice
1/3 cup dry white Washington wine
2 teaspoons minced fresh garlic
2 tablespoons capers, drained
1/4 cup coarse chopped Italian parsley

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

Dip the Geoduck pieces into the milk 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 until hot. Add the coated Geoduck pieces to the hot skillet, and cook quickly on each side till golden and clam is just cooked though and is still very tender. Drain Geoduck on paper towels. Keep warm.

Reduce the heat to medium-low and add the lemon juice and wine and reduce to half then stir in the remaining 2 tablespoons of butter. Add the capers and the parsley.

To serve, place the Geoduck on a platter or individual plates and spoon some sauce over each portion. Serve immediately.

Recipe ©2005 Kathy Casey Food Studios –

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Makes 6 servings

(Makes about 1 cup)
1/4 cup white wine vinegar
1/2 cup sliced strawberries
1 teaspoon finely minced fresh ginger
2 tablespoons Dijon mustard
3 tablespoons honey
1 tablespoon salad oil
1 tablespoon poppy seeds

Glazed Almonds
1/2 cup sliced almonds
2 tablespoons sugar

2 bunches spinach, stemmed, washed well and spun dry (about 8 cups)
2 cups strawberries, stemmed and halved or quartered, depending upon size
1/2 cup thinly sliced sweet onions, such as Walla Walla Sweets

To make dressing: In a blender, combine the vinegar, strawberries and ginger, and blend to a smooth puree.

In a bowl, combine the mustard and honey. Whisk in the pureed strawberry mixture and then slowly whisk in the oil, emulsifying the dressing until smooth. Stir in poppy seeds. Refrigerate until needed.

To make the glazed almonds: Lightly pan spray a baking sheet and set aside.

Place almonds and sugar in a non-stick skillet on high heat. Start stirring with a wooden spoon. Sugar will start to dissolve and then caramelize. Stir continuously to lightly toast almonds and coat with the sugar. When almonds and sugar are the color of dark amber and golden brown, quickly remove from the pan onto sprayed baking sheet.

Spread out with spoon and let cool totally before using. Break up before serving. NOTE: Do not touch sugar or almonds with fingers when cooking or immediately after cooking. It is molten sugar and very hot!

To make and assemble the salad: Place the washed and dried spinach leaves in a large salad/serving bowl. Toss with the strawberries, onions and about 1/2 cup of the vinaigrette. Sprinkle almonds on top of salad. Serve extra vinaigrette on the side or reserve for another use.

©2006 by Kathy Casey Food Studios®

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You can either pan-roast or grill the fish and I've included both methods.
Makes 4 to 6 servings

Lemon Herb Splash
(Makes about 1/2 cup)
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 to 6 fresh thick cut halibut fillets or steaks, about 4 to 6 ounces each
Salt and pepper
Oil as needed

To make the splash: Mix all ingredients together well and refrigerate until needed. Let come to room temperature about 30 minutes before serving.

To pan-roast the fish: Preheat oven to 450°F. Season halibut with salt and pepper to taste.

Heat 1 tablespoon olive oil in a large, heavy, oven-proof skillet over moderately high heat. Add halibut and cook on first side till golden brown, about 3 to 4 minutes. Turn fillets and cook 1 to 2 minutes more, until lightly golden. Then place skillet with fish in preheated oven and roast fish until just done, about 3 to 4 minutes, depending on thickness of fillets.

Place halibut on plates 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: To grill the fish, preheat grill till hot. Lightly rub fish on each side with a little oil and season with salt and pepper as desired. Grill fish for approximately 2 to 3 minutes per side, cooking more or less, depending on the thickness of the fish. Fish should be nicely grill-marked, and cooked through, but still juicy. To add a light smoky flavor, soak a few wood chips, such as apple, mesquite or pecan, in water and throw on coals just before placing fish on grill.

©2006 by Kathy Casey Food Studios®

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Makes 3 cups, or about 4 to 6 servings

1 cup basmati rice, rinsed and drained well
2 tablespoons olive oil
3/4 cup 1/4-inch-diced onions
1 1/2 teaspoons minced garlic
Small pinch cayenne
1 1/2 cups water
1 tablespoon fresh lemon juice
2 teaspoons minced lemon zest
1 1/4 teaspoons salt
2 tablespoons thinly sliced chives

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

Heat the oil in a nonstick or heavy saucepan. Add the onion and sauté over medium heat until the onions are soft, about 2 minutes. Add the garlic and cook for about 30 seconds. Add the remaining ingredients, except the rice and chives, and bring to a boil.

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

©2006 by Kathy Casey Food Studios®

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Don't use thin asparagus for this recipe — look for fat, tender spears. They are tastier and
grill or roast better.

Makes 4 to 6 servings

2 bunches (about 2 pounds) fat asparagus
Olive oil, as needed
Salt and pepper

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

Spread the asparagus on a large plate and lightly brush with a little olive oil. Place the asparagus over very hot coals and grill for about 1 minute on each side, until the spears have nice grill marks and are just barely tender. Sprinkle with a little salt and pepper. Serve hot, warm, or even cold.

Chef's Tips: If grilling isn't your fancy, you can roast the asparagus in a 475°F oven. Trim asparagus, toss with olive oil, salt, and pepper, and lay out (don't crowd!) on a baking sheet. Roast until barely tender.

©2006 by Kathy Casey Food Studios®

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Chef Kathy Casey is a food, beverage and restaurant concept consultant and food writer. She blogs at Dishing with Kathy Casey.

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