Bewitching Kitchen
SPIRALIZER FUN

In five years of blogging, I probably mentioned this before once or twice: I am not too wild about cooking fads, and usually avoid them.  For instance, that one from years ago, foams.  You could not go to a restaurant that considered itself slightly upscale without foams bubbling around your plate.  Then we have the more recent bacon-mania. Because 90% of humans adore bacon, all of a sudden bacon…

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AND THE WINNER OF THE MILLION PAGE GIVEAWAY…..

AND THE WINNER OF THE MILLION PAGE GIVEAWAY…..

is revealed:

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Elizabeth, drop me an email at sallybr2008 at gmail dot com with your mailing info.

Actually, the book is not released yet, but I will pre-order it for you and once it’s out, you’ll get it.

Thanks to everyone who participated!  

And let’s move to the 2 million milestone, one page at a time…

(comments are shutdown for this post)

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SECRET RECIPE CLUB: BUTTERMILK-BLUEBERRY BREAKFAST CAKE

SECRET RECIPE CLUB: BUTTERMILK-BLUEBERRY BREAKFAST CAKE

This semester is shaping up as one of the busiest for us. I even flirted with the idea of sitting out of the Secret Recipe Club for a month, but I would be miserable watching everyone else posting their tasty recipes and not joining the party. No, not skipping it. My approach then is to jump on the assignment pretty much the day I get the email, on a rapid-fire stalking mode.  The blog I got this…

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OUR GREEN TRIP TO COLORADO

OUR GREEN TRIP TO COLORADO

As I mentioned last month, we took a short vacation break to relax in Silverthorne, Colorado.  What I did not tell you then, is that we did the trip on a zero-emissions way.  We drove our Tesla, stopping at superchargers along the way.  We got the Tesla last May and were anxious to see how it would behave on a long trip.  One word: awesome! But, before I share the details of this trip, let me say…

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SCARY GOOD PORK BURGERS

SCARY GOOD PORK BURGERS

Don’t forget to enter my million page views giveaway!

Time is running out, so click here to participate…

A few weeks ago I shared with you a recipe for light brioche burger buns, and promised a future blog on a pork burger that was a perfect match for those buns. The inspiration for this recipe was a show by Giada de Laurentiis on FoodTV, but I made enough modifications to call it my own. Pork…

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DRUM ROLL PLEASE….. ONE MILLION PAGE VIEWS! IT’S GIVEAWAY TIME!

DRUM ROLL PLEASE….. ONE MILLION PAGE VIEWS! IT’S GIVEAWAY TIME!

Today my Bewitching site hit a wonderful milestone: 1,000,000 page views How on Earth did I get there?  ;-)

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I am so excited about it, I will offer a small token of appreciation to my readers.  Ottolenghi is about to publish a new cookbook, PLENTY MORE, so if you would like to have it, leave a comment on this post.  The giveaway is open to the whole wide world, by the way…

The comments will be…

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HEADED TO COLORADO!

Summer is almost over, we’ve worked very hard this year, so it’s time to recharge our batteries.  

HEADED TO COLORADO!

Summer is almost over, we’ve worked very hard this year, so it’s time to recharge our batteries.  

BEST THING I EVER MADE: CHOCOLATE CHIP COOKIES

BEST THING I EVER MADE: CHOCOLATE CHIP COOKIES

If you don’t watch FoodTV Network, you may think this is my own statement. Not the case. Best Thing I Ever Madeis one of the shows I continue to tape, hoping that at some point they will air new episodes. Unfortunately,  not much luck in the past year or so.  What I love about it is that they ask chefs to share their recipes for the best thing they ever made in a certain category, like Family…

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LIGHT BRIOCHE BURGER BUNS

LIGHT BRIOCHE BURGER BUNS

This recipe came up in a google search for hamburger buns, together with a gazillion others, but its title – Possibly the Best Hamburger Bun Ever - made me stop searching, roll my sleeves up, and go to work.  It was the perfect excuse to inaugurate my heavy-duty pan featured recently at “In My Kitchen“.   Brioche, as everyone knows, is a very rich bread made with butter and eggs, but some…

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SPINACH AND CHICKPEA CURRY

SPINACH AND CHICKPEA CURRY

This recipe was published in a recent issue of Fine Cooking magazine, and it called my attention because I absolutely love chickpeas. My dear Mom would have a shock if she read my blog. I would not touch chickpeas with a 10-foot pole when I was a child. Actually, I would not touch them until I was about 30 years old.  Then, I fell in love with hummus without realizing what went into it.  Once I…

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