Katie Stew | A rich, simmering blend of my favorite things

October 17, 2013
by katie
975 Comments

Bleeding Heart Cosmopolitans

I love Halloween! I’ve already purchased all the fabric for my costume and can’t wait to get it all put together. I’m also excited this year because I’m dedicating the rest of the month to Halloween cocktails and snacks. The next four posts leading up to the holiday will be packed with spooky fun.

First up, Bleeding Heart Cosmopolitans.
Now I know that while cosmos were very popular in the late 90s, they have become a little looked down upon these days. Don’t let the Sex in the City popularity turn you off to them. These are very strong and tasty drinks. In this particular case, I’m really not kidding about the strong part.

But more than that, they are perfect for Halloween! The “hearts” in the glasses are frozen cubes of fresh squeezed blood orange juice. If you haven’t had blood oranges before, they are delicious. They are more tart than regular oranges and when you cut into them, their deep red pulp and juice is a little disturbing and quite beautiful. As the cubes of juice melt in the martini glass, it looks like it is “bleeding” into your cocktail. Bleeding Heart Cosmopolitans

For each glass:

2 shots vodka
1 shot triple sec
3 ice cubes blood orange juice
sugar for rim
slice of blood orange for rims

First up, juice the blood oranges and pour the juice into an ice tray. You have to do this ahead of time. The cubes photographed were made with a regular ice tray and they looked great. But, I’m sure that if you have specialty shapes, that would be fun too. Freeze the ice tray until juice is solid.

Rub rim of glass with the blood orange slice. Pour some sugar on a plate and dip the rim in the sugar.

Pour the vodka and triple sec in a cocktail mixer over ice. Shake and strain into martini glass. Add the blood orange cubes.

Drink and enjoy! Though you might want to wait for the juice to melt in your glass a little bit first, or you are just drinking straight alcohol, which is totally fine, but might make your evening shorter than planned.

Also, if you come across plastic bugs at the store, it is fun to freeze them into ice cubes too and add them to your drinks for something a little bit creepier.

Ew! Bugs!

Happy Halloween!

Photographs by Jessica Yager

October 14, 2013
by katie
1,128 Comments

Margarita Lime Jello Shots

At first glance, these probably look like real lime slices. Now look a little further. Instead of these limes being filled with that yummy, tart pulp that resides in a lime, these are filled with margarita jello. That’s right. Alcoholic margarita jello shots that look just like the lime wedges you are already enjoying with your tequila shots.

You’re welcome.

Ok fine. I should probably say a little bit more about these than that.

I’m a big fan of Pinterest. I love to see all the crazy, fun things people come up with every day. A few years ago, I made these Rainbow Layered Jello Shots for a friend’s birthday party. I was inspired by some beautiful photos that I came across on Pinterest. I find myself frequently amazed by the works of art that people seem to be creating out of jello. And the best part? Most of the time it is alcoholic jello.

The other day, I had a million limes in my kitchen. I had bought them to make margaritas at a party we attended. We didn’t end up making them and so what to do? I have lots of margarita recipes on here already. (Here, here, and here. Not that you can ever have too many margarita recipes!) So, I decided to come up with something a little different. Let’s just say they are very tasty. They are little slices of tequila/lime deliciousness. You’ll eat a few before realizing that you are doing shots. Other than the cleaning out the lime part, this was a pretty low maintenance recipe. Make them the day ahead for a party.

Margarita Lime Jello Shots

Lots of tiny limes to make: 1/2 cup fresh lime juice
1/2 cup water
2 packages Knox plain gelatin
1/4 cup sugar
3/4 cup tequila
1/4 cup triple sec

Cut limes in half and juice them. Save the empty halves. Once you have the juice, scrape out the insides of the limes. A grapefruit spoon or melon baller should do the trick. Place them all upright in a small pan, so that they form a bunch of little cups.

In a small saucepan, heat lime juice and water over medium heat. Add gelatin and sugar. Stir over the heat until sugar dissolves and gelatin is no longer grainy. Remove from heat. Add tequila and triple sec. Stir to mix and then pout into the empty lime cups. (If there is extra, pour it into a lightly oiled dish and you can always just cut them into squares and eat them later.) Refrigerate gelatin until is set, 3-4 hours. Cut the lime cups in half, creating jello shot wedges. Put them on a plate, serve them up to friends and enjoy!

Photographs by Jessica Yager

October 10, 2013
by katie
1,235 Comments

Orzo with Roasted Vegetables

I made this recipe a few months ago with my mother. It is from the Barefoot Contessa’s Parties cookbook. It is a wonderful cookbook. In fact, it is probably my favorite. There is not a single thing in it that I have made that has not been delicious, and this recipe is no exception.

When I first read through the recipe with my mom, I didn’t think I would like it. While I do enjoy eggplant, I have not always had the best of luck cooking it. Also, I’m generally not a fan of bell peppers. However, there is something about the way that all the vegetables roast together that is just magical. The vegetables all caramelize and melt together, making a fabulous, chunky sauce for the tiny pasta.

And then once the pasta is mixed with the fabulous vegetable concoction, you add green onions, pine nuts, basil and feta. There are so many wonderful things in this recipe and they blend together into the best pasta salad on the planet. It can be served as a main dish or a side. Great for when you are feeding your vegetarian friends. And if you leave out the feta, it is even vegan. (I think anyways, depending on your pasta.)

When I make this recipe, I follow the recipe exactly with two exceptions. First, I like to put a pint of halved cherry tomatoes in with the roasting vegetables. I think it makes the final result a little saucier and roasted tomatoes tend to make everything better. And secondly, the recipe says to serve at room temperature. And that is great, but I also like it as a hot dish. Oh! And one time I made it with bowtie pasta and it was just as delicious and really cute. Use the basic recipe, but feel free to make it your own.

Orzo with Roasted Vegetables

Recipe from The Barefoot Contessa’s book, “Parties!”

Ingredients

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta

For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To assemble:
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Directions
Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Enjoy!

Photographs by Jessica Yager

October 7, 2013
by katie
525 Comments

Peach Sangria

I love peaches. I love cocktails. Luckily, here is a combination of both. If you are like me, the word “sangria” elicits images of sickly sweet red wine consumed out of a jug in college days. Hopefully, you have a slightly classier history with sangria and the word does not bring up images of unfortunate hangovers.

Luckily, I have lately discovered that sangria can be a lovely thing. This particular recipe is sweet, but in a summery way. It would be a great thing to whip up for a party. Brunch would be perfect. An afternoon BBQ would also be great.

Or if you come across a nice sunny day this fall and just want an excuse to sit outside, a pitcher of sangria can be just what you are looking for.

Sparkling White Peach Sangria

from here

Serves 4 to 6 (or two if you are an overachiever)

2 to 3 white peaches, sliced (2 if they are large, 3 if they are small)
3/4 cup peach brandy
1 bottle moscato, chilled
1 liter white peach seltzer water, chilled

In a pitcher place 3/4 of the sliced peaches (saving some for garnish) and brandy and lightly muddle.

Add the Moscato and seltzer water.

Stir with wooden spoon to mix. Pour into ice filled glasses and top with a couple of fresh peach slices.

Photographs by Jessica Yager

October 3, 2013
by katie
1,044 Comments

Chorizo Topped White Fish with Breadcrumbs

You know what makes fish taste better? Pork. In this case, chorizo to be exact.

I came across this recipe in Bon Appetit a few months ago. I always get excited with my magazine comes in the mail. I sit down and read through the whole thing, folding page corners of things that I think are interesting and that I decide I should make. And then generally, I pile the magazine up with a bunch of mail or books or the kind of debris that lives on coffee tables and I forget about it. But not this time! This time I followed through and made something straight from the glossy pages. This recipe was easy to put together and beautiful. It would be perfect for an easy dinner party. Especially since you can put together the breadcrumbs and chorizo mixtures in advance. Then before the party, all you would have to do is cook the fish, assemble and serve. I couldn’t find cod when I made this, so I went with Halibut. It was delicious. The chorizo brings a richness and saltiness to the dish and the vinegar brightens the whole thing up. It was really quite tasty and I loved the crunch of the breadcrumbs. I want to try the chorizo and breadcrumb combos on all kinds of seafood now. I think it would be great on shrimp. Give it a try.

And if you also get great food magazines in the mail, at least I hope this inspires you to try out that recipe you circled and forgot about. You might find something great.

Cod with Chorizo and Breadcrumbs

From Bon Appetit

INGREDIENTS

4 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
1 Tbsp. chopped fresh flat-leaf parsley
1 Tbsp. fresh oregano leaves
1 small shallot, thinly sliced
2 oz. smoked Spanish chorizo, halved, thinly sliced
2 Tbsp. Sherry or red wine vinegar
4 6-oz. pieces skinless cod or halibut fillets
2 3/4-inch-thick slices country-style bread, crusts removed

INSTRUCTIONS

Heat oven to 425°. Pulse bread in a food processor until coarse crumbs form. Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Add breadcrumbs. Cook, stirring often, until golden and crisp, about 3 minutes; season with salt and pepper. Transfer mixture to a bowl, add parsley and oregano; toss to combine. Wipe out skillet.
Heat 1 Tbsp. oil in same skillet over medium-high heat. Add shallot and chorizo and cook, stirring often, until chorizo is just crisp, about 2 minutes. Transfer to a bowl and mix in vinegar; season with salt and pepper. Wipe out skillet.
Heat remaining 1 Tbsp. oil in same skillet over medium-high heat. Season cod with salt and pepper and cook until bottom side begins to turn opaque, about 3 minutes. Transfer skillet to oven and roast until fish is cooked through, about 5 minutes longer.
Serve cod topped with chorizo mixture and toasted breadcrumbs.
DO AHEAD: Breadcrumbs can be made 8 hours ahead. Store airtight at room temperature. Toss with herbs just before serving.

Enjoy!

Photographs by Jessica Yager

September 30, 2013
by katie
171 Comments

Berry Popsicles

There were a million posts and photos and tweets this summer about popsicles. Entire cookbooks of popsicles were sold. The blog world seemed obsessed. I have to say, I love a good popsicle. I eat them all summer long to stay cool. A perfect mid afternoon or late night snack.

And I know, I know, it is technically fall now. But, it is never too late for popsicles. Especially delicious, fruity ones like this. Make some now while the markets still have great fruit and enjoy them all fall long.

Strawberry-Blueberry Popsicles

1- 1lb carton of strawberries, washed, hulled, and quartered
1/4 cup of blueberries
1/2 cup sugar
1/2 cup water

In a medium saucepan, combine berries, sugar and water. Cook over medium heat until a slow boil forms. Then reduce heat and simmer. Using a slotted spatula, occasionally smash berries against bottom and sides of the pan. Cook until chunks are mostly gone and there is a relatively smooth consistency.

Now there are two options. You could 1. Let the mixture cool and toss it all in a blender. Puree until smooth and pour into your popsicle molds. Or you could 2. Leave the slightly uneven, thick consistency and pour it into the molds.

Personally, I have always liked the kind of popsicles where you come across chunks of fruit. The extra consistency is nice and tells you you are eating real fruit.

Freeze until solid, eat and enjoy!

Photographs by Jessica Yager

September 26, 2013
by katie
985 Comments

Risotto Stuffed Roasted Tomatoes

I have a great love of tomatoes. When people ask what is my favorite fruit, I say tomatoes and they look at me weird. If I could only have one fruit for the rest of my life, I’m sorry peaches and blueberries, I love you but I could live on tomatoes. So, when I saw this recipe on Smitten Kitchen this summer, a recipe that promised a perfect taste of summertime, it moved to the top of my to do list.

And boy was that a smart move. There was something magical about the taste of these roasted tomatoes. They did taste like pure summertime. They are beautiful and rich, but with the sweetness of a perfectly ripe tomato. And the best part? Roasting tomatoes goes a long way to restore that wonderful fresh summer taste, even if you are using off season tomatoes.That means you can enjoy that ripe tomato taste even in the winter. Now, for this version that I made, I picked the prettiest heirloom tomatoes that I could find. I couldn’t resist the beautiful oranges and different shades of red. Summer tomatoes are just my favorite thing in the world.
Try out this great recipe from Smitten Kitchen. And if you haven’t been to her site, check it out. There are always fun recipes to enjoy.

Risotto Stuffed Roasted Tomatoes

From Smitten Kitchen

2 to 3 tablespoons olive oil
Coarse or Kosher salt
6 medium tomatoes
Red pepper flakes, to taste
1/4 medium or 1/2 small onion, finely chopped
1 garlic clove, minced
9 tablespoons arborio or another short-grained starchy rice
Few tablespoons chopped parsley, oregano or slivered basil (or mix thereof)
Handful fresh breadcrumbs

Heat oven to 350 degrees. Lightly coat an ovenproof baking dish with olive oil.

Prepare tomatoes: Cut the tops off the tomatoes and scoop out tomato juices, seeds and flesh into a non-reactive (i.e. just about anything but aluminum) bowl. Be careful not to pierce the bottom of the tomatoes.
Prepare reserve: Puree scooped-out tomato flesh in a blender. Heat a large skillet over medium heat, then add 2 tablespoons olive oil, heating it too. Once hot, add onion, garlic and red pepper flakes. Cook until the onion begins to soften. Add rice and cook them together for about 3 minutes, or until rice toasts a little. Add tomato puree and bring to a simmer, then reduce heat to medium-low. Season with 3/4 teaspoon salt, then cover skillet with a lid, and let simmer for 10 to 15 minutes, stirring occasionally, until rice is par-cooked. Adjust seasoning if needed.

Reassemble tomatoes: Stir fresh herbs into tomato-rice mixture. Arrange tomatoes in baking pan then spoon mixture into tomatoes, filling them just 7/8 of the way to leave room for the rice to finish expanding. Top with breadcrumbs and drizzle lightly with olive oil.

Bake: Uncovered for 30 minutes, until tomato walls are soft and the rice inside has finished cooking. Serve hot.

Beautiful Photographs by Jessica Yager

Enjoy!

September 23, 2013
by katie
963 Comments

A Wild Sheep Chase

I just finished “A Wild Sheep Chase” by Haruki Murakami. As always, it was a wild ride. In this case, a wild sheep chase.

I love the way Murakami writes. This is the third book of his that I’ve enjoyed. I previously read “Kafka on the Shore” and the “Wind Up Bird Chronicles”. When I read, I tend to be a speed reader. I rush through books, excited by the plot, needing to know what happens next. It isn’t like that with Murakami. It isn’t that I’m not excited by the books, I am, but there is something about the way that he writes that makes you slow down. When you read his books, you are in his world. It is a magical world. A slow moving, ponderous world that you have to slowly take in.

“The parlor set was about as run-down as the hotel itself. The sofa was an unappealing orange, the sort of orange you’d get by leaving a choicely sunburnt weaving out in the rain for a week, then throwing it into the cellar until it mildewed. This was an orange from the early days of Technicolor.”

“The house kept its own time, like the old-fashioned father clock in the living room. People who happened by raised the weights, and as long as the weights were wound, the clock continued ticking away. But with people gone and the weights unattended, whole chunks of time were left to collect in deposits of faded life on the floor.”

This book follows the story of a young advertising man. He is a little lost in his life. An old friend sends him a photograph of a pastoral scene of mountains, fields, and sheep. The friend says that he should use it in an ad sometime if the occasion comes up. The lead man eventually publishes the photograph, nearly forgetting about its origins. That is, until a mysterious businessman takes a key interest in the photograph. We are then sent off on a wild chase through Japan, searching for one particular, magical sheep that was captured in that photograph. The stakes are high and the road to the answers is winding.

This was a fun and fairly straightforward read. It had Murakami’s signature myth and magic, but where his books often have many characters and stories to follow, this one was more simplistic. A mysterious tale of a single man’s journey to find something beyond normal comprehension. Take this journey with Murakami. It is a great ride.

September 19, 2013
by katie
953 Comments

Cilantro Lime Summer Salad

When my friend Jessica and I were planning our last food photoshoot, she suggested we make some kind of summer salad. I thought about that idea for awhile. What is a summer salad? What makes it different from a normal salad? Now that we are getting more and more cloudy days showing up in Seattle, what can I eat that makes it feel like summertime?

This was an extra challenging assignment for me, in that I don’t ever make fancy salads. And by fancy, I kind of mean anything other than lettuce, tomato, croutons, and some kind of dressing. Sure, sometimes I add carrots, or whatever leftover herbs I find in my fridge, if I’m feeling frisky. I’ve even been known to throw on some pumpkin seeds from a bag in my cabinet. But whenever I see recipes for salads online, I tend to skim over them, feeling like, “Its a salad. It doesn’t have to be so complicated”.

However, I’m very pleased that I had to spend some time thinking about summer salads. All a summer salad should be is something light, fresh, and filled with the bounty of summer. I thought back on all the lovely vegetables I’ve enjoyed the last few months. One of my favorite things this summer was when I made a charred corn and black bean salad for the 4th of July. Basically, I roasted a few ears of corn on the grill, cut them off the cob and mixed the corn with some black beans. I tossed in a bunch of lime juice and cilantro and called it a day. And you know what? It was killer.

I love corn in the summertime! And, cooking corn on the cob on the grill is a fun and quick trick. You don’t have to think too much about it. Just oil it up, toss it on, and cook it until it gets browned in spots all over. If it starts popping, you are certainly done. And even if it gets a little burnt, it is still going to taste great. Just call it charred!

So, next time you have your grill fired up, (Or if you have a gas grill, just do it. It takes 5 minutes to warm up so you don’t have any excuse not to be using it.), make this bright and delicious salad to go alongside whatever else you are grilling. Or, just make this baby up for a light meal for yourself. It is pure summertime in every bite.

Cilantro Lime Summer Salad

2 ears of corn
2 small yellow squash, cut in half longwise
olive oil
salt and pepper
1 cup cilantro, large stems removed
3 cups arugula
1 cup cherry tomatoes, halved
1 TB basil, julienned

Dressing:

1/4 cup lime juice
1/4 tsp sugar
1/4 tsp salt
1/4 cup vegetable oil

Heat an outdoor grill to medium. Drizzle corn and squash with olive oil and season with salt. Grill corn until it has singe marks on all sides. Grill squash until it has grill marks and is easily pierced with a fork. Take vegetables off of the grill and let cool. When cool, cut the corn off of the cob. Slice the squash into 3/4 inch chunks.

In a large bowl, mix arugula, cilantro, and basil. Top with tomatoes, corn, and squash. Crack fresh black pepper over the top.

To make dressing, mix the lime, sugar, and salt. Pour in vegetable oil in a slow, steady stream while stirring the mixture.

Dress the salad, serve, and enjoy!

Photographs by Jessica Yager

September 16, 2013
by katie
1,105 Comments

Pico de Gallo, Guacamole, and Mexican Slaw

Last week we talked about Chicken Fajitas and a great staple recipe for Black Beans. Before that, I shared a recipe for margaritas. After this post, you’ll have everything you need to have a fiesta style celebration in your own home!

The thing that seals the deal on a great taco bar is the toppings. Here you have quick and easy recipes for pico de gallo, guacamole, and a tangy Mexican slaw to put on top of all those delicious fajitas and tacos.
Personally, I also like to set out shredded cheese, Tapatio hot sauce, pickled jalapeño peppers, and some extra sour cream. And be sure to get something to pile all this on! Corn tortillas are classic, white tortillas have a nice texture, and wheat tortillas are now out on the market. I’m also a sucker for crunchy shells. Whatever kind you get, be sure to heat them up first. You can either individually heat them in a skillet, or I usually wrap a stack of them in foil and toss them in the oven to warm.

Any way you stack it, these are bound to be good! Enjoy!

Mexican Slaw

1/2 head of small purple cabbage, thinly sliced
1/2 head of small green cabbage, thinly sliced
1 small jalapeño, thinly sliced
1/2 cup sour cream
juice of two key limes
salt and pepper

Mix first five ingredients together. Salt and pepper to taste. Serve on top of fajitas or tacos.

Pico de Gallo

1/2 jalapeño, finely chopped
1/4 onion, finely chopped
3 Roma tomatoes, chopped
1 TB cilantro, chopped
2 limes, juiced
salt and pepper to taste

Mix jalapeno, onion, tomato, cilantro and lime juice. Salt and pepper to taste.

Chunky Guacamole

1/2 cup of Pico de Gallo
Juice of one lime
3 avocados, chopped in large chunks
salt and pepper to taste

Mix the pico, lime, and avocados. Salt and pepper to taste.

Photographs by Jessica Yager

Enjoy!