THE BEWITCHING KITCHEN TURNS FOUR!

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June 16th, 2013

My beloved blog turns 4  years old today! To celebrate, I assembled all the cake suggestions my readers offered two years ago, assigned numbers to each of them, and drew the winner cake. Celia’s suggestion was the lucky one, so I gathered all ingredients, took a deep breath and made her White Chocolate Bundt Cake to celebrate the occasion…

She wrote a great post about this cake, one that made the process almost pain-free to a person who hyperventilates with just a glimpse of a Bundt pan. Those crevices are evil. To make matters worse, the cake included that dreadful step of creaming sugar with butter.  But, a woman’s gotta do what a woman’s gotta do. I did not run away from it, kicking and screaming. Sometimes it is good to resist a first impulse.

WHITE CHOCOLATE BUNDT CAKE
(from Celia’s  blog, Fig Jam and Lime Cordial)

for the cake:
450g all-purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
250g unsalted butter, softened
440g white sugar
1½ tsp pure vanilla extract
5 large (59g) eggs, at room temperature
115g white chocolate, melted and still warm
250g thick Greek yoghurt
115g  white chocolate chunks or chips

for the topping (optional):
115g (4oz) white chocolate
65ml (¼ cup) heavy cream
115g (4oz) milk chocolate

Heat oven to 350F.   Spray a 12 cup bundt pan with oil.

In a bowl, sift together flour, baking powder, baking soda and salt.

Cream the butter and sugar in a large bowl using an electric mixer on medium speed until light and fluffy. Add the vanilla and the eggs, one at a time, beating for 20 seconds after each addition. Slowly beat in the melted white chocolate. Scrape down the bowl.

Add the flour mixture to the butter in thirds, alternating with the Greek yoghurt. Beat for 45 seconds after each addition. You want to end with flour rather than yoghurt (improves the final texture of the batter). Place the batter in the pan in three layers, separating each layer with the white chocolate chips.

Bake for 55 to 60 minutes, but start checking after 45 minutes.   The top will be brown and a sharp thin knife inserted in the center will come out with a few crumbs on it. Allow the cake to cool in the pan for 15 minutes, then gently loosen around the edges before inverting onto a wire rack to allow the cake to finish cooling at room temperature.

Topping:  In a glass or ceramic bowl, heat the white chocolate with the cream until just melted. Stir until smooth. Allow to cool for 10 minutes, then drizzle over the cake.  In a separate bowl, heat the milk chocolate in the microwave until just melted. Stir until smooth.  Drizzle over the cake.

ENJOY!

to print the recipe, click here

Comments:  Things went extremely well with this cake from making the batter to inverting the pan to reveal a perfect cake in all its gorgeous glory!
I was already thrilled because contrary to 99.5% of the cake recipes I’ve tried, this one actually produced enough batter to fill the pan to proper capacity.  Every other recipe leaves me wondering if my kitchen has some type of black hole that sucks cake batters and takes them to another dimension.  Now, this is a nice looking Bundt pan, ready to be baked.

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I baked the cake, allowed it to cool for 15 minutes in the pan, chronometer in hand, heart pounding fast. And voilá, when I inverted the pan, this is the vision I was rewarded with:

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Is this a thing of complete beauty or what?  I BAKED THAT!  I know, I know, unreal…   I did several victory laps around the kitchen island, then a few around the house. Oscar followed me, wagging his tail, Buck got scared and ran away to hide.  Chief?  He slept through the whole celebration, but I won’t take that personally. A 14-year old dog earned his right to sleep through anything!

Time to ice the cake. That’s when the road got a little bumpy.  I should have read Celia’s post more carefully. She added a note to say that the white chocolate ganache is usually too liquid, so she prefers to simply melt the pure white chocolate to drizzle on top.  Well, my ganache was so liquid it disappeared into the cake.  I also did not do a very good job with the dark chocolate drizzle, so in the end I covered the whole cake with powdered sugar on top of the drizzle for cosmetic reasons.  Over-kill? Maybe.  I do agree with Celia, though. This cake is so amazing, a simple dusting with powdered sugar is more than enough.  We took a platter to the department and everyone loved it!

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One thousand four-hundred and sixty-one days blogging.  Food blogging brings many wonderful things with it. First, the virtual connections made with readers and other bloggers. Too special for words.  Second, it provides a journal of our adventures: travels for work and/or pleasure,  a sabbatical with its nano-kitchen challenge, the move of our home and lab to Kansas.  Third, it is a valuable database of recipes we tried and enjoyed. I normally don’t blog on a recipe that didn’t work, unless I feel it’s worth re-visiting it.  Sometimes I like to pick a recipe at random from the index, and read about what was going on with us at the time. Were we in Los Angeles when I baked that? Was that post written during a dreadful ice storm in Oklahoma?  Was Pits, our beautiful dalmatian still hanging around in our kitchen, stealing butter and T-bone steaks from the countertop? Has it really been four years?  😉

A very wise and dear mentor, Leon Rosenberg once told me: “Memory fails. Keep a diary.  You will be glad you did”.  I am sure glad I started this site, the closest thing to a diary I can keep up with…

To my readers, followers, fellow food bloggers, friends in real and virtual life, thanks for stopping by and warming up this place with your presence!
Now, I invite you to join me as I start the fifth year of Bewitching Kitchen!

ONE YEAR AGO: The Bewitching Kitchen Turns Three!

TWO YEARS AGO:  The Bewitching Kitchen turns two!

THREE YEARS AGO:  Bewitching Birthday!

FOUR YEARS AGO: Welcome to my blog!

ENCHILADAS SUIZAS A LA MARCELA VALLADOLID

Today we are leaving to present our work at a meeting (Gordon Conference on Mechanisms of Membrane Transport, very exciting venue!) and visit former colleagues & collaborators.
I have posts scheduled for publication during our trip, but my ability to reply to comments or leave comments on blogs will be limited until
June 26th.

enchilladas.
Watching an episode of Mexican Made Easy the other day made me crave this dish. Pure comfort food.  As everyone knows, enchiladas are a typical Mexican concoction of corn tortillas rolled around some type of meat (or veggies, or cheese) and baked under a blanket of chile sauce, often tomato-based.  Enchiladas suizas are a variation that resulted from the influence of Swiss immigrants to Mexican cuisine. A real happy marriage!   This was a fun dish to prepare, perfect activity for a Sunday afternoon.  The tomatillo sauce is superb, the recipe makes more than you’ll need, so you can enjoy it in other dishes later.

CHICKEN ENCHILADAS SUIZAS
(slightly adapted from Marcella Valladolid, Mexican Made Easy)
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9 tomatillos, husked and rinsed
1/2 medium white onion
1 Serrano chile
1 clove garlic
1/2 cup fresh cilantro leaves, loosely packed
Salt and freshly ground black pepper
1/4 cup vegetable oil
6 (6-inch) corn tortillas
1 + 1/2 cup shredded cooked chicken breasts (I used from rotisserie chicken) 
1/2  cup Mexican crema or sour cream (I used a little more than 1/4 cup)
1 cup shredded Monterey Jack cheese
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Heat the oven to 350 degrees F.  Put the tomatillos, onion, Serrano pepper and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Let it cool a little, then transfer the tomatillos, onion and pepper to a blender. Add as much water as you need to make a smooth sauce (I added almost all the liquid left in the pan). Add the garlic and cilantro and blend again until smooth. Season with salt and pepper.Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.
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Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.
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Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.

ENJOY!
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                                            to print the recipe, click here

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When you make this recipe, use good quality corn tortillas,  not flimsy ones that are too thin or too soft.  Those would pretty much disintegrate during baking.  For me, two of these enchiladas make a nice meal.  We had leftovers and they were still delicious on the following day. Not as good as fresh from the oven, but definitely a tasty option for a quick lunch at home.  We warmed them up in the microwave, which is not ideal. If you have time, warm leftovers in a low oven, covered with aluminum foil.

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The tomatillo sauce is absolutely delicious!  The level of heat I like, not too much, but definitely there.  You can add more Serrano peppers or other chiles too, using the basic recipe as a starting point.  I had a moment of unique inspiration to use the leftover sauce, and will blog (brag?  ;-)) about it in the near future… Stay tuned!

ONE YEAR AGO: The Little Apple

TWO YEARS AGO: Majestic Sedona

THREE YEARS AGO: Watermelon-induced Daze

SOMEONE GOT A SUMMER SHAVE

The Dapper Duke of Manhattan!

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CARROT AND SESAME SANDWICH LOAF

From the one and only Dan Lepard, a loaf to satisfy your cravings for a hearty sandwich bread, with the slightly nutty flavor of sesame seeds and a very subtle sweetness from grated carrots in the crumb.  Very easy to make, very easy to love…    You can find the full recipe on The Guardian site, by clicking here.

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Here’s a little virtual tour of the process, starting with a quick preparation of your loaf pan.  You might be surprised to learn that I am a complete disaster when it comes to using scissors. I cannot make a straight cut to save my life.  So I was proud of my job here, although truth be told, it took me almost 15 minutes to do this.

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You weigh your ingredients, and make a nice, smooth round of dough…
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Thanks to the use of Rapid Rise Yeast (which is unusual for me, I normally go for the regular kind), you will end up with a shaped loaf that will threaten to escape its container, so make sure not to leave the house to run a few errands as the dough rises…  😉
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The carrots are very evident in the dough, but they get baked into the crumb in a wonderful way. They won’t disappear, but you won’t feel any harsh bits of carrots as you bite into the bread.  A very soft crumb, with a nice crunchy top given by the sesame seeds.  Make sure to follow Dan’s tip on adding them: wet the surface of the slashed dough with a little water so that the seeds can stick better.  He used black sesame seeds, for quite a dramatic look.  I could swear I had black sesame seeds somewhere, but I could not find them, so I used regular, white seeds.
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And I share with you a favorite lunch option: an open-faced sandwich made with  this bread, slightly toasted, some smoked ham, and cottage cheese with enough salt and black pepper to make it all shine…  Perfection, if you ask me!

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I am submitting this post to Susan’s Yeastspotting

ONE YEAR AGO: Border Grill Margaritas

TWO YEARS AGO: Goodbye L.A.

THREE YEARS AGO: Vermont Sourdough

FAREWELL TO A BEWITCHING KITCHEN…

kitchenDrum roll, please…..

WE SOLD OUR HOME IN OKLAHOMA! 

365 days after we bought our home in Kansas it finally happened:  we sold our house in Oklahoma! Can you imagine the odds on that? 365 exact days!  😉  During the past year we made ten trips back and forth – a total of 6,200 miles – most of them with three dogs tagging along.  But, now it’s a page turned in our lives.  Not without some drama, though.   As my friend Marcia pointed out,  “Drama follows you, Sally.”  Oh, well.  Next life I’ll try for a spot in Hollywood. If you are interested to know more, read on…   but beware, no recipes in this post.

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We scheduled the closing of the sale for 4pm on Friday, May 31st.  Still, lots of things were left to do to completely empty and clean the house for its new owners, so we drove to Norman a couple of days beforehand. That Wednesday, May 29, both Kansas and Oklahoma were under a full-blown tornado watch for most of the afternoon and evening. We hit the road around 1pm, driving with one eye on the highway and another on Intellicast radar.   We made it home with 8 minutes to spare before the storm hit.  Driving through Moore was a sobering experience that recalled May 1999.   The area of destruction is narrow, but it is complete.  Imagine a gigantic lawnmower passing through and turning homes and trees into small sticks and dirt. Unless you see it you can’t comprehend the violence of a tornado of that magnitude.

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We were excited to arrive home, not only because we made it before the t-storm, but because we wanted to see the new roof installed last week. Our house suffered hail damage from one of the many storms earlier this year, so we had to take care of that and replace the roof before selling the property. What we did not expect was to arrive in our master bathroom to find broken, exploded glass everywhere!

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The roofers had broken the skylight, never said a word about it to their boss, and simply left.  Drama? You think?  😉  A few phone calls were exchanged, four guys came up and cleaned the mess next morning.

Next day (Thursday) we worked hard, making three piles in the garage: one to donate, one to dispose, and one to move back to Kansas with us.  A trip to Habitat for Humanity for the first pile, and a trip to the “Transfer Station” for the second.   Have you ever visited a Transfer Station?  It’s what we call “the dump”. Basically, one stop before a landfill.  A place where folks dump trash, it’s moved around into HUGE piles by a skillful worker driving a front-end loader, and it’s then dispensed into gigantic trucks that do the final trip to the landfill.  If you have a pickup truck and a utility bill to prove local residency you can dump your trash. They weigh the truck when you arrive, then weigh it again when you leave. You pay per pound of trash left behind.  Clever, don’t you think? I know it is not a food blog-worthy subject, but the truth is, it’s a part of life we tend to forget. We live in a “pseud0-clean,”  protected environment, in which the meat comes nicely packaged so you don’t think about the animal behind it.  We also don’t think about the trash we produce once the garbage leaves our front door.  Well, it’s not pretty, it’s nasty,  and a lot of people work very, very hard to deal with it.   I made a little video for those interested.

You can watch it here.

It is only 35 seconds long, and only in the end can you see the worker dumping a load in the truck for final transportation to a landfill. The truck parks on a lower level, so all you can see is its open top slightly above ground on the side of the transfer station. Fortunately for you, smells don’t travel with the images. 😉

Phil and I were anxiously waiting for the Thursday tornadoes to pass. We stayed inside our  garage, tornado shelter open, pickup truck filled with the last load of stuff to dispose. Since we had no TV in the house, we turned the pickup radio and listened closely to it.   Another little video for you here, those from the area will recognize the voice of  Gary England, the meteorologist who doesn’t “believe” in global warming.  Yeah, right.

So the Thursday tornadoes came and went, touching down 5 miles or so away from us.  We quickly drove to the dump. Quickly? We wished.  Unfortunately, you can’t turn on the truck radio without the headlights too, and they unexpectedly drained the battery, leaving us with a big problem: a truck full of trash, a dead  battery, and no way get out of the garage.  Drama?  You think? A frantic phone call to our dear (and tremendously helpful) neighbors ensued, followed by a quick jump of the battery, and off we went, arriving at the dump shortly before it closed for the day.  End of drama?  Not quite.  Right when I was  standing next to the 15ft-high pile of trash in that wonderful location, a strong gust of twisting wind (back-end of the tornado storm) hit the place, and literally sprayed me with… how should I put it?  Hummmm…. let’s go for “dump juice”. The most disgusting episode of my existence.

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That, my friends, was drama.   Irony of ironies, Phil was spared of the filthy encounter, at the time he was standing up in the pickup truck bed.  Yes, he laughed.  But he stopped quickly because the blood in his veins kind of froze a little when our eyes met.  Arriving home, I took three showers. In a row.

Friday, the big day arrived.  We worked every single minute of the day, Phil trimmed trees, I cleaned the house, we did everything  to make the place as welcoming as possible.  The truck was full to capacity, ready to be covered with a heavy tarp as storms were predicted (AGAIN!)  for the end of the afternoon.

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That afternoon the deal  was signed, sealed, delivered!  We went to our neighbor’s home and sat  watching TV  waiting for a safe time to go out for a celebration dinner.  We chose a restaurant about 2 miles from home, a traditional spot in Norman called “Legends,” which brought fond memories of our time in town.   As we left our neighbor’s home we noticed that new storms were forming southeast of us, but they seemed harmless.  Well, harmless they were not.   The storms intensified as we happily chatted and enjoyed dinner.  By the time the sirens sounded and we frantically paid the bill, Norman was in the center of a huge tornado storm.  We decided to drive home because it was just 2 miles, but those miles seemed like 20.  The rain was falling in all possible directions, as if a circular shower was turned on in full blast by perverse powers.  It would be impossible to see a tornado approaching, impossible to judge the direction it would be coming from.  Drama? You bet! 😉

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But, it all ended on a happy note.  Above is the last photo taken close to our former home.  The new owners had already moved in, so we had to be discreet. We hope they will be as happy as we were living in that wonderful home, and enjoy everything it has to offer, particularly the original Bewitching Kitchen.

ONE YEAR AGO: In My Kitchen. June 2012

TWO YEARS AGO: Goodbye L.A.

THREE YEARS AGO: 7-6-5 Pork Tenderloin