Tag Archives: Alton Brown

THE BEWITCHING KITCHEN TURNS FIVE!

Posted in Desserts, Sweets by

IT’S GIVEAWAY TIME!
UPDATE: time’s up, comments shutdown for this post

It’s been five years and 688 posts. I enjoyed blogging from the beginning, and then it got better as the years passed. Now I’m more relaxed about it, I suppose. Looking back,  I went through a few phases that are maybe not obvious to you. For instance, in the second year I became slightly obsessed with getting special serving dishes, plates and small bowls “for the blog.”   I also flirted with the idea of a fancy camera and photography classes, until I realized that’s not what my blog should be about. I assembled all the extra stuff, donated it, and felt great.  Our life has little to do with perfectly set tables and carefully placed food props.  “…not that there’s anything wrong with that!”   😉

The Bewitching Kitchen revolves around our desire to eat well while working jobs that demand our full attention, even beyond the daily 9-to-5.  So, most stuff I post reflects the need for simple dishes that are reasonably quick to prepare, but flavorful and fun to eat.  I have neither goals nor expectations for the blog, except to keep it going as long as I enjoy it.  If this site can motivate busy people to cook, eat well, and  – I bet you knew this was coming – exercise often, so much the better!

Five years went by so quickly.  This blogging milestone demanded that I face my own cooking demons. I baked a cake!  What’s even more amazing  is that it involved creaming TWO types of sugar with butter.  Can you imagine that? It will take me a while to recover …

Apple Spice Cake1

APPLE SPICE BUNDT CAKE WITH RUM GLAZE
(slightly modified from Alton Brown, Best Thing I Ever Made)

for the cake:
12 ounces unsalted butter, at room temperature, plus extra for the pan
15 1/2 ounces all-purpose flour, plus extra for the pan
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground grains of paradise
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/8 teaspoon ground star anise
8 ounces granulated sugar
7 ounces light brown sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
2 Granny Smith apples, about 8 ounces each, 1/4-inch dice
3 ounces walnuts, chopped
1 1/2 ounces crystallized ginger, finely chopped

 for the glaze:
6 ounces powdered sugar
4 teaspoons dark rum
Turbinado sugar, for sprinkling

Heat the oven to 325 degrees F. Lightly butter a Bundt pan and dust with flour, tapping out the excess.

Whisk the flour, baking soda, salt and spices together in a large bowl.

Combine the butter, granulated sugar and brown sugar in the bowl of a stand mixer and, using the paddle attachment, beat on medium until the mixture is pale and fluffy, about 3 minutes.

Whisk together the eggs and vanilla and slowly add, with the mixer on low-speed, to the butter and sugar. Add the flour one-third at a time and beat on low just until combined after each addition. Stir in the apples, pecans and ginger.

Transfer the batter to the prepared bundt pan; the batter is thick and will almost fill the pan. Bake for 75 minutes, rotating the pan after 30 minutes. The cake is done when it pulls away from the sides of the pan, springs back when pressed and the internal temperature reaches 205 degrees F.

Cool the cake in the pan on a rack for 30 minutes. Invert and remove the cake from the pan. Cool completely on the rack before glazing.

Combine the powdered sugar, rum and 1 tablespoon water in a small mixing bowl and whisk until smooth. Pour the glaze onto the bundt cake and sprinkle with turbinado sugar. Let the glaze set for at least 30 minutes before serving.

ENJOY!

to print the recipe, click here

 

composite

 

Comments: This cake was part of the show “Best Thing I Ever Made” on FoodTV Network a few years ago. Ever since I watched that episode and listened to Alton Brown describe his rationale behind the recipe, I wanted to make it. First, I love a cake that goes in the direction of speculoos with all those delicious spices. And this cake had two things that appealed even more to me: the inclusion of grains of paradise, and the omission of cinnamon.  Grains of paradise (shown on the top left of the composite photo) have a very unique flavor, so I was quite intrigued by their use in this cake. And cinnamon is so common when apple cakes are concerned, that NOT having it immediately called my attention.  In fact, Alton made a specific point of not adding cinnamon to the batter, to avoid taking his masterpiece in the direction of apple pie.  Brilliant move!

The whole thing works beautifully together, just as he promised:  chunks of apple permeate the cake, a tender crunch of walnuts (he used pecans, by the way), and the assertive crunch of crystallized ginger.  The delicate shell of the icing with rum (barely noticeable) is perked up by the sprinkle of turbinado sugar, not to be omitted…   For my taste, this cake is close to perfection.  I did not have that many issues to bake it, which is a bit unusual. Ok, later I had to wash some dried up cake batter from my right eyebrow, but that’s nothing compared to what cake baking has done to me in the past. Still, below you see a photo of the state of our kitchen midway through this labor of love.  Trust me, I never make this mess, only when I’m working on a cake. It is absolutely pathetic.  Please notice the place I chose for resting the bowl with all the flour.  Why would I pick the most unstable place ever? Let’s not waste time trying to understand it. It is cake. And it is me. Capisci?

kitchen,jpg

And now…  GIVEAWAY TIME!   I am so thrilled to celebrate my 5th year in the blogosphere that I am offering two gifts. First, a wooden board beautifully crafted by Michael (link to his site), who has been featured on IMK in the recent past.  He was actually quite busy with some trips but managed to make time in his schedule to have this board ready for my giveaway. Thank you, Michael!

board

The second gift, is a copy of the latest cookbook by David Lebovitz,  My Paris Kitchen…. If you are familiar with his style, you’ll know this book is a must-have.  Paris is obviously a place very dear to my heart, it’s where Phil and I met, and where we spent a sabbatical year together later. Visiting often is not possible, but cooking French food is one way to keep the memories alive.  This book is a virtual passport to the city we love.  To enter the giveaway, just leave a comment on this post.

pariskitchen

Everyone is welcome to enter, I will draw two names on July 1st, 2014 an announce the winners right then. Entries will close on June 30rd at midnight.  Good luck, and a big thank you for all who make the interactions in comments, private emails, and Facebook so much fun!  I invite you all to join me in the journey of my 6th Bewitching year! There will be bread, sous-vide, and pies. There will be macarons, dog tales, and when the mood strikes, pull-ups, push-ups, and sit-ups.   Maybe this will be the year I get to finally conquer the crane pose that I’ve been working on for as long as I’ve been blogging….

It’s the road that matters, not the destination. I firmly believe that.   😉

sunsetwalk1

ONE YEAR AGO: The Bewitching Kitchen turns Four!

TWO YEARS AGO: The Bewitching Kitchen Turns Three!

THREE YEARS AGO:  The Bewitching Kitchen turns Two!

FOUR YEARS AGO:  Bewitching Birthday!

FIVE YEARS AGO: Welcome to my blog!

 

BEST THING I EVER MADE SERIES: MUSHROOM STROGANOFF

Posted in Pasta & Noodles by

As I mentioned before, one of the few shows I still enjoy in the FoodTV Network is the series “Best Thing I Ever Made“.  The list of dishes I’d like to make from that show is shamelessly long,  but I keep tuning in and making the list longer.  This meatless take on stroganoff is another great recipe by Alton Brown, featured in the episode “Updated Classics“.   Heads up: the fact that it is meatless does not make it a light meal!  The sauce is very rich with cream and goat cheese, the Portobello mushrooms play the meat part better than I expected.

served

MUSHROOM STROGANOFF WITH GOAT CHEESE
(from Alton Brown, Best Thing I Ever Made)

12 ounces extra-wide egg noodles
3 tablespoons unsalted butter
5 Portobello mushrooms, stems removed and sliced
1 teaspoon kosher salt
1 bunch green onions, sliced and white bottoms and green tops separated
1 tablespoon all-purpose flour
14 ounces beef broth
8 ounces sour cream
4 ounces fresh goat cheese
1/2 teaspoon ground black pepper
fresh parsley leaves, minced, to taste
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Cook the noodles al dente, according to package instructions. Melt the butter in a 12-inch straight-sided saute pan set over medium-high heat. Increase the heat to high, add the mushrooms and sprinkle with salt. Saute until they darken in color, soften and give off their liquid, 5 to 6 minutes. Add the white parts of the green onions and saute 2 to 3 minutes.Sprinkle in the flour and stir to combine. Cook until the flour disappears and the fond on the bottom of the pan turns dark brown, about 1 minute.
Deglaze with the beef broth. Bring to a simmer and decrease the heat to medium-low. Cook for 10 to 12 minutes, and then add the sour cream, goat cheese and black pepper. Stir to combine, and then partially cover and bring to a simmer to warm through, 2 to 4 minutes.Drain the noodles, add to the pan and stir to combine. Garnish with the parsley. Serve immediately.
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ENJOY!
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to print the recipe, click here
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cooking

Comments:  I had no idea that one could find some episodes of FoodTV on the net, without interruption for commercials. If you want to see Alton in action, click here.   He used an interesting method to cook the pasta, starting it in COLD water. I wanted to try it, but completely forgot about it and cooked my noodles the normal way.   Check the link for the recipe in the FoodTV site for his version, or watch the episode in which he explains the rationale for doing it this way.

This was a very substantial and filling pasta. It could be a vegetarian-friendly entrée if you skipped the beef broth and used a veggie broth instead, but I don’t think it would be nearly as good.  I used home-made beef broth from our freezer. I actually like to call it “liquid gold”.  It’s labor-intensive to prepare, but it does shine in a recipe like this one.   It gave amazing depth of flavor to the Portobello mushrooms.   This would be a wonderful dish for a dinner party, by the way.  The sauce can be made in advance, all you have to do is cook the noodles and awe your guests…   😉

ONE YEAR AGO: Tomato Sourdough

TWO YEARS AGO: Gamberetti con rucola e pomodori

THREE YEARS AGO: Flirting with Orzo

500 POSTS AND THE BEST THING I EVER MADE

Posted in Poultry by

Yes, folks, this is my post number 500! Five hundred times that I’ve hit the PUBLISH key, and sent my words and images into the blogosphere! I wanted this post to be special, but at the same time I had to go with life’s flow, which lately has not allowed me to indulge into fancy cooking. But one cannot go wrong with a recipe described as “The best thing I ever made”.  If you are familiar with the FoodTV, you may know they have a show with that exact title, and it’s actually pretty interesting: chefs describe their favorite recipe in a particular category. This was Alton Brown’s best take on chicken. Chicken thighs are de-boned, and roasted with an olive stuffing under the skin, and a smoked paprika rub. They cook over thin slices of Yukon gold potatoes. I could have those potatoes on a daily basis. For breakfast. For lunch. For dinner. For a late night snack. Oh, yes, the chicken was awesome too! 😉

SMOKED PAPRIKA CHICKEN THIGHS WITH POTATO AND ONION
(from Alton Brown’s Best Thing I ever Made)

6 ounces pimento stuffed green olives, chopped
2 teaspoons lemon zest
2 cloves garlic, grated
3 tablespoons smoked paprika
1 tablespoon olive oil
1 + 1/2 teaspoons kosher salt
1/4 teaspoon black pepper, freshly ground
8 bone-in, skin-on chicken thighs
2 pounds Yukon gold potatoes, unpeeled
1 medium yellow onion, cut in small pieces

Heat oven to 375 degrees F.

Combine the olives, lemon zest and garlic in a small bowl, and set aside. Mix the smoked paprika, olive oil, 3/4 teaspoon of the salt and pepper into a paste in a large bowl.

De-bone the chicken thighs using a pair of kitchen shears:  make a cut down the length of the bone to expose it, then cut the meat away from the bone. Discard the bone. Add the boned chicken thighs to the paste and massage well to coat. Let it sit for half an hour or so.

Thinly slice the potatoes on a mandoline, about 1/4-inch thick. Arrange the potato slices and onion pieces in an even layer on a foil-lined half sheet pan and sprinkle with the remaining 3/4 teaspoon salt.

Stuff about 2 tablespoons of the olive mixture under the skin of each chicken thigh. Arrange the chicken thighs, skin-side up, on a cooling rack and set the rack over the potatoes and onion in the half sheet pan. Bake until the skin is crispy and the potatoes are tender, 55 to 60 minutes. If you prefer the potatoes crispy, remove the rack with the chicken and return to the oven for an additional 5 to 10 minutes.

ENJOY!

to print the recipe, click here


Comments:  The only tricky part of this recipe was de-boning the chicken thighs,  but it’s not that hard.  I normally cook chicken thighs on the bone, but there’s something special about cutting through those pieces of meat, all juicy with the stuffing, without having to work around the bone.  It is a technique that could be applied to other types of stuffing.  The liquid that drips during roasting infuses the potatoes with incredibly rich flavor.

In typical Sally fashion,  onion and garlic were omitted, but I gave you the recipe the exact way Alton made it in the show.  I never thought very highly about pimento-stuffed olives, but they are simply perfect in this dish.  Alton Brown had a moment of inspiration when he conceived this recipe, everything works together extremely well.   Since it’s a reasonably heavy dish,  you won’t need anything else to round the meal.

Five hundred posts published and no special celebration?  Well, stay tuned, my friends.  A special milestone is waiting around the corner, and for that one I’ll have a little giveaway to my readers! 😉

ONE YEAR AGO: Back in Los Angeles

TWO YEARS AGO: White House Macaroni and Cheese

THREE YEARS AGO: Korean-Style Pork with Asian Slaw

EDAMAME DIP

Posted in Appetizers, Vegetarian-friendly by

T’is the season to splurge, indulge, and be jolly!  But, even in time of non-stop celebrations,  it’s good to have a few options of lighter food that won’t make you feel sluggish and heavy.  I’ve had this recipe for edamame dip in my files for a long time, finally gave it a try the week before Christmas. Originally from Alton Brown, this adaptation was published in the  blog Closet Cooking.  Kevin substantially reduced the fat content in the dip by using part of the cooking liquid from the edamame to adjust the texture, instead of olive oil.

EDAMAME DIP
(adapted from Closet Cooking)

1 cup edamame beans (I used frozen)
1/4 cup shallots, diced
1/2 cup cilantro
1 clove garlic
juice of 1 lime
1 tablespoon yellow miso
1 teaspoon soy sauce
1 teaspoon chili sauce (I used Sriracha)
salt, if needed

Place the edamame in a small saucepan, cover with water and boil for 5 minutes.  Drain, reserving the cooking liquid.

Add the cooked edamame into the bowl of a food processor, together with all other ingredients.  Process until it forms a paste, and adjust the consistency with some of the cooking water reserved.

Taste, adjust seasoning with salt (you may not need it, both miso and soy sauce are salty), and serve cold, with crackers or carrot and celery sticks.

ENJOY!

to print the recipe, click here

This is a very nice option of appetizer for a dinner party in which the main dish might be on the heavy side.  Your guests will appreciate the bright flavor, unless they are cilantro haters.   Those people are out there, believe me! 😉 One of my best friends in Brazil  (hello, Fabio!) hates cilantro so much that while traveling through  China a few years ago, he carried a sign in Mandarin with the words: “Please, no cilantro in my food”.   The herb flavor is very pronounced in this dip, so make sure and warn your guests, just in case…

ONE YEAR AGO: Gougeres

TWO YEARS AGO: Beef Wellington on a Special Night