A Cook's book for Cooks, GIVEAWAY WINNER!!

There were 25 entries for the giveaway of "A Cook's book for Cooks" written by Stephen Crout. The lucky winner was #16, Yenta Mary!!! Congratulations Yenta Mary on winning this cookbook, you're gonna love it!!! Thank you to everyone who entered the giveaway. Your support means a lot to both myself and Stephen. Enjoy the book Mary!

Everyone else, don't fret, you can still order this book on Amazon.com. Search BOOKS for Stephen Crout and you'll find it. Makes a great holiday gift for the foodie in your life!

Mushroom marsala sauce

My Husband's birthday was last week so of course I had to make him something delicious for dinner. Between the two of us, we couldn't decide on what he wanted. One thing was for sure: he wanted beef. And mushrooms. And wine. The first thing he suggested was beef burgundy, delicious indeed, but we'd recently had beef stew, which is very similar and I didn't want those flavors again. Yes, it's his birthday, but I'm in charge of the food! Beef Stroganoff was suggested, we haven't had it in a while, but I've made that plenty of times before. Steak, sure, but what can we do to make it more special for his birthday??

That's when my good friend Phyllis and I got chatting. She told me about a recipe she'd concocted using shallot & mushrooms, a bit of marsala wine, sour cream and Parmigiana done up gratin style. The timing of our conversation couldn't have been better!! Here was something different that would pair perfectly with the beef the Witchy Husband had requested. And it has wine, a flavor he'd been thinking about. And mushrooms! And sour cream!! I couldn't wait to get working on this delightful birthday treat!

Phyllis' original dish was done in a casserole and baked to melt and brown the cheese. I decided to morph her idea into a sauce that could blanket the steaks. I cooked the beef using the grilled steak technique I've written about before, except I seared them on my stove top in a cast iron skillet. The skillet was then deglazed after the steaks cooked so that lovely browned beefy flavor could become one with my sauce. The sauce was done in a seperate sautee pan, starting with the butter, shallots and mushrooms. Once the 'shrooms were deeply browned the pan was deglazed with marsala wine. After reduction the Witch added the deglaze liquid from the steaks pan, a touch of water and sour cream. The resulting sauce was rich, velvety, lusciously and deeply flavored. It was the PERFECT companion to the medium rare cooked sirloins. Birthday dinner perfection!! Happy Birthday Hon, I love you!

Mushroom Marsala sauce

makes 2 servings

Inspired by Phyllis Davis

8 large white mushrooms, sliced

1 medium shallot, fine diced

3T butter, unsalted

1/2 c marsala wine, dry

1/2 c sour cream

1/2 t thyme crushed

1 c water, divided

parmesean cheese, fresh grated, about 4T

2 steaks, pan seared using reverse sear technique

kosher salt and pepper

In a sautee pan melt butter over medium high heat. Once it stops foaming add the finely diced shallot and sautee until translucent, about 4 minutes. Add the mushrooms and toss to coat in butter evenly. The mushrooms will absorb the butter, this is ok, just let them cook. Cook for 10 minutes, stirring every few minutes, until mushrooms are deeply browned.

Deglaze pan with marsala wine. Allow to reduce by half. Remove from heat and add sour cream, slowly stirring it into the sauce. Add 1/2 c water to the sauce and stir well.

Deglaze pan that steaks seared in with remaining water. Scrape up any browned bits from the pan and add this to the sauce. Add the parmesean cheese to the sauce, stir well, taste for seasoning and add salt and pepper as needed. Serve over rested steaks.

*~*Kitchen Witch TIP: If you're cooking the steaks outside on the grill simply substitute the steak deglazing liquid with about 1/2 cup of beef broth.~*~

Nutrition Facts User Entered Recipe
2 Servings
Amount Per Serving
Calories		325.6
Total Fat		29.4 g
	Saturated Fat	18.3 g
	Polyunsaturated Fat	1.1 g
	Monounsaturated Fat	8.5 g
Cholesterol		71.9 mg
Sodium		37.6 mg
Potassium		224.4 mg
Total Carbohydrate		6.2 g
	Dietary Fiber	0.1 g
	Sugars	0.2 g
Protein		2.8 g

Sweet Corn Gelato

Sweet-corn Gelato
makes about 5 cups gelato (10 1/2 c servings)
Source: recipe comes from New York and was served at Gramercy Tavern and then at Babbo

3 ears of sweet corn
3 1/2 c. whole milk
1 1/2 c. sugar
1 c. heavy cream
8 large egg yolks
1 t. kosher salt

Cut kernels from cob and break cobs into 2-3 pieces. Add the corn, cobs and milk to a sauce pan and bring up to a boil. Allow it to boil for 1 minute then remove from heat and allow to cool for 15 minutes.

Remove cobs from milk and discard them. Puree mixture in batches in a blender. Set a course strainer over large bowl and strain mixture pressing on solids and then discard them. Add more milk if needed to measure 3 1/2 c of milk and corn mix.

Bring mixture, 1 1/4 c. sugar, and cream. Bring to a simmer, stirring to dissolve sugar.

Set a strainer over med bowl and set aside.

Whisk remaining 1/4 c. sugar, egg yolks, and salt and gradually whisk in hot milk, return to saucepan and stir constantly for about 2 min to reach 175 degrees on instant read thermometer.

Immediately pour custard through strainer and place bowl over ice water to chill, about 5 min. Cover and refrigerate at least 6 hours or overnight and then process per manufacture directions with your ice cream freezer. Transfer to container and freeze at least 1 hour before serving. Lasts up to 1 month in the freezer.



Nutrition Facts calculated at SparkPeople Recipe calculator
Amount Per Serving
Calories 288.2
Total Fat 11.2 g
Saturated Fat 5.7 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 3.7 g
Cholesterol 188.8 mg
Sodium 243.5 mg
Potassium 262.0 mg
Total Carbohydrate 42.8 g
Dietary Fiber 1.2 g
Sugars 35.9 g
Protein 6.5 g

Stuffed Pumpkin with Cheese, Bacon and Chipotles

Don't forget to enter my giveaway for a FREE copy of A Cook's book for Cooks! Click HERE to enter!

Halloween may be over but that's no reason to say good bye to the beloved pumpkin. The orange squash is king of Autumn and until December 21, it's still Autumn, so bring on the pumpkin recipes! Today I happily share with you a pumpkin stuffed with cheese, bacon and chipotle chilies. Holy cow, this thing is good! And rich! And delicious!! This gorgeous dish was found at the Homesick Texan's site. I'm not from Texas (I'm from Michigan!) but this dish makes me homesick for Texas as well!!

The stuffing in this pumpkin is filled with all sorts of deliciousness: French bread cubes, Gruyere and white cheddar cheeses, thick cut bacon and spicy smoky chipotles. A touch of garlic, cumin and cream crown the already rich and flavorful filling. After a long 2 hour baking time the pumpkin is tender and easily scrapes out of it's shell. The sweet and yet bland squash play perfectly with the spicy and rich filling.

Stuffed pumpkin makes a great lunch on its own or would be perfect as a side dish. It'd also be very welcome on the Thanksgiving table. Imagine if you will, the beautiful turkey, golden brown and fragrant, the bowl of red glistening cranberry sauce, fluffy white mashed potatoes, rich brown gravy and this, amazing orange whole baked pumpkin stuffed with cheesy spicy goodness. It's truly a vision of delicious loveliness!

Stuffed Pumpkin with Cheese, Bacon and Chipotles
Source: Homesick Texan
Makes: 4 servings

One 3-to-4 pound pie pumpkin
Salt and black pepper to taste
4 ounces French bread, cut into 1/2-inch cubes
1/4 pound Gruyere, shredded (1 cup)
1/4 pound white cheddar, shredded (1 cup)
4 cloves garlic, minced
1 or 2 chipotle chiles en adobo, diced (depending on how fiery you want it)
1/4 pound cooked bacon, crumbled
1/4 teaspoon ground cumin
Small pinch of nutmeg
1/2 cup heavy cream or half-and-half

Arrange a rack in the center of the oven and preheat the oven to 350 degrees. Line a 8x8 pan or baking sheet with foil or parchment paper.

With a sharp knife, cut a circle around the pumpkin stem about 1 inch away from the stem. Remove the top and clean out the seeds and stringy bits from inside the pumpkin. (You can save the seeds for roasting, if you like.) Lightly salt and pepper the inside of the pumpkin.

Toss together the bread cubes, shredded Gruyere, shredded cheddar, garlic, diced chipotle chiles and cooked bacon, and stuff into the pumpkin. Stir the cumin and nutmeg into the cream, adding a bit of salt and black pepper to taste. Pour cream mixture into pumpkin over bread and cheese.

Place the top back on the pumpkin, and place the pumpkin into the baking pan. Bake for 2 hours or until filling is brown and bubbling.

To serve, remove the top and spoon out portions of the filling along with bits of the cooked pumpkin. You can either leave it in the pan, or by using the foil or parchment paper, you can carefully lift it out of the pan and place it on a platter. Serve warm.



Nutrition Facts calculated at SparkPeople recipe calculator
Amount Per Serving
Calories 497.3
Total Fat 30.4 g
Saturated Fat 18.7 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 5.4 g
Cholesterol 101.9 mg
Sodium 1,691.2 mg
Potassium 1,004.7 mg
Total Carbohydrate 37.5 g
Dietary Fiber 4.9 g
Sugars 4.2 g
Protein 21.9 g

A Cook's book for Cooks, GIVEAWAY!!

The Giveaway is CLOSED at this time.
My fellow blogger and friend Stephen of the Obsessive Chef has written a book! A Cook's book for Cooks is his pride and joy, and it's quite entertaining. Stephen is an incredibly talented writer and cook. His take on this book is different than your average cookbook, it's more of a dialog about food. You won't find carefully measured ingredients or a strict recipe to follow; rather you'll have to depend on your own palette and senses of like & dislike to create a meal you'll be proud of. I for one am very proud of Stephen for this book as well as its concept. As a blogger and avid cook I like to look at recipes for inspiration, but rarely follow them. Be brave, everyone, its OK to play with a recipe, that's how you learn what you like and start to develop your palette as well as cooking skills!! The Witch is enjoying this book immensely, it's almost like having a friend who can cook sitting with you, discussing what's for dinner.

If you're a cook or know someone who is a cook, please consider giving Stephen Crout's book A Cook's Book for Cooks. It would make a fabulous holiday gift for the foodie in your life!

Best of all, Andrea the Kitchen Witch, compliments of Stephen Crout himself, is going to give away one of these books to you, my wonderful readers! If you can't wait to win the giveaway either click on the title above OR search amazon.com for Stephen Crout. (searching for the title only won't work, tried it and now I'm telling you all)

Entry is easy: There are 2 ways to get entry to this giveaway:

1. Become a follower of this blog using Google Friends Connect (GFC) on the left side. Click on FOLLOW. Then leave a comment here that you've a follower and that's it, you're entered. Current followers, please leave a comment that you're a follower and you're entered.

2. LIKE Andrea the Kitchen Witch on facebook (there's a gadget on the left you can click LIKE there) and leave a comment here that you're a facebook fan. Again, current facebook fans, enter a comment for your entry.

The Giveaway is CLOSED at this time.

Pumpkin Whoopie Pies

On a chilly fall afternoon nothing smells or feels quite as homey as a batch of pumpkin baked goods in the oven. That's what the Witch was thinking when she went blog surfing to find a new and different pumpkin recipe to make. Pumpkin bread, pumpkin muffins, pumpkin bars: been there, done that. I wanted something different, not seen before in the Kitchen Witches' kitchen. That's when I went to the guru of all things pumpkin, Annie of Annie's Eats!! Annie is a certified pumpkin lover and I knew that if I was looking for baked delicious pumpkin goods Annie's site was the place to be.

I was right! After browsing her pumpkin collection I stumbled upon pumpkin whoopie pies. I'd seen these on her site before. Heck, I had bookmarked them on my old computer, but it died before I could make them. Now was the time!! The Kitchen Witch has never made whoopie pies before so I had no point of reference to go by other than what I knew about the pies; soft, fluffy cake cookies with a creamy filling. Annie's recipe provided both of those things. The pumpkin cake is soft and tender like most pumpkin baked goods are, delicatly flavored with spices and just sweet enough. The filling is the amazing, cream cheese maple icing!! Seriously, this is the best and easiest cream cheese icing I've ever attempted.

The whoopie pies come together quickly; the batter is scooped onto sheet trays with a 1.5T scooper and after a 12 minute bake they're done. After mixing up the delicious icing in the stand mixer I transferred it to a large plastic bag which I cut the end off one corner to make a piping bag. A quick swirl of filling and the pies are finished with a topping cake. Whoopie pies have captured our hearts and taste buds, so much so that the Husband asked for these as his birthday cake. I take that as recipe success anyday! Thanks Annie for the great recipe, we love it!

Pumpkin Whoopie Pies
Source: Annie's Eats
Makes: 32 pies

For the pumpkin cookies:
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tbsp. cinnamon
1 tsp. ground ginger
½ tsp. ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 cup canola oil
3 cups chilled pumpkin puree
2 large eggs
1 tsp. vanilla extract

For the maple cream cheese filling:
3 cups powdered sugar
½ cup unsalted butter, at room temperature
8 oz. cream cheese, at room temperature
3 tbsp. maple syrup
1 tsp. vanilla extract

Directions:
To make the pumpkin cookies, preheat the oven to 350° F. Line two baking sheets with parchment paper. In a large bowl, whisk together the flour, salt, baking soda, baking powder and spices. Set aside. In a separate bowl, whisk sugars and oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined. Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.

Use a small ice cream scoop with a release mechanism to drop the dough onto the prepared baking sheets (about 1.5-2 tablespoons.), about 1 inch apart. Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool on the pan for about 10 minutes. Transfer to a wire rack to cool completely. Repeat with remaining dough.

To make the filling, in the bowl of an electric mixer fitted with the paddle attachment beat the butter until smooth with no visible lumps. Add the cream cheese and beat until combined. Add the powdered sugar, maple syrup and vanilla and beat until smooth. Be careful not to overbeat the filling or it will lose structure.

To assemble, turn half of the cooled cookies upside down. Pipe filling onto the flat side of the overturned cookies. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all the cookies are used. Refrigerate for at least 30 minutes to firm before serving.



Nutrition Facts calculated by SparkPeople recipe calculator
Amount Per Serving
Calories 262.2
Total Fat 12.6 g
Saturated Fat 4.0 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 5.7 g
Cholesterol 27.1 mg
Sodium 210.8 mg
Potassium 109.0 mg
Total Carbohydrate 38.4 g
Dietary Fiber 0.7 g
Sugars 27.8 g
Protein 2.3 g

Hot Caramel Apple Spiced Cider

Hot spiced cider has always been an Autumnal favorite of the Kitchen Witch. When I was a kid we used those apple cider packets, tasty yes, but really, how hard is it to heat up cider and spice it?? Turns out not hard at all!! And its SO much better than the packets. The flavor of cider really shines when its heated, the crisp apple just begs for some cinnamon to compliment it.

Nothing goes better with the fresh fall flavor of apple then sweet buttery caramel. I made a batch of my favorite caramels, salted of course, and dipped a few apples into it. Oh boy were those good!! It seemed only natural to add some of that luscious caramel to the hot cider, allowing it to melt into the drink, adding a different layer of sweet, salty and rich to the mix. You can use store bought caramels if you don't want to make your own, but I promise, its a lot easier than you think and oh so much tastier! Caramel sauce (like for ice cream) would work in a pinch, too.

Finally I topped off each mug with a splash of heavy cream. You could use whipped cream instead, but honestly, I was too lazy to whip up the cream when it was going to just melt into the drink anyway. Whip the cream or not, the choice is yours. Regardless, you'll be very happy with the resulting drink, sweet, tart, salty and creamy. Hot Caramel Apple Spiced Cider is the perfect ending to a busy fall day! Enjoy!

Hot Caramel Apple Spiced Cider
makes 4 servings
4 cups apple cider
1 t cinnamon
1/4 c heavy cream
4 pieces of caramel (homemade is AWESOME but store bought will work too)

In a microwave safe bowl OR a sauce pan heat the cider and cinnamon until it simmers. Add caramels and stir until they melt into the drink. If you're in a hurry you can microwave the caramels until they just start to melt before adding to the hot cider. Once caramels are melted ladle hot cider into your favorite mugs and top with cream, whipped or not.

Isn't that Witch awesome?? She was the cake topper on my 6th birthday cake. I love her!

Nutrition Facts calculated by SparkPeople Recipe Calculator
Amount Per Serving
Calories 165.8
Total Fat 3.6 g
Saturated Fat 2.4 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.9 g
Cholesterol 10.9 mg
Sodium 27.7 mg
Potassium 30.1 mg
Total Carbohydrate 8.4 g
Dietary Fiber 0.4 g
Sugars 6.6 g
Protein 0.6 g

Israeli Couscous salad with beans and tomatoes

Israeli couscous, have you all seen or tried this yet? Ever wonder what the heck it is? Well, Israeli couscous isn't a strange and exotic grain. It's not a grain at all, rather, it's pasta, just like all couscous. Yes, you read that right, ALL couscous is really just tiny beads of pasta that cook up super quick due to their tiny size. Israeli couscous is no different except its beads are larger than normal couscous, making them more pearl like. They cook up very fast also, less than 10 minutes, and are tasty! I like to get my Israeli couscous from the health food store, they have it available in bulk and you can buy as much or as little as you'd like. It's really really cheap, too, bonus!

Israeli couscous is toasted from the factory. Personally, I wanted more of that roasty toasty flavor so I decided to further brown my couscous in melted butter. Nothing wrong with that! A small amount of onion was added for flavor, but not so much that it overwhelmed the delicate toasty flavor of the couscous. The Witch used chicken broth to cook the couscous in for additional flavor, but if you're looking to make this dish completely vegetarian water or veggie broth would work just fine also. As the couscous cooks it releases a lot of starches which make the texture of the cooked Israeli couscous more like a good risotto than couscous.

Because this was an entire meal I knew that I needed some protein in there somewhere so I added white beans that I have in my pantry. The soft texture and gentle flavor of the cannellini bean was delightful against the soft, rich creamy flavor of the couscous. Having an abundance of cherry tomatoes from the garden it was a no brainer to add a handful of the sweet red treats into the couscous. Feta cheese was in the fridge and its flavors as well as very granular texture again worked fabulously with the couscous. Now all it needed was a dressing! In a small mason jar, or any jar with a lid, add the juice of half a lemon, a touch of honey to counteract the tart of the lemon and 2 parts olive oil. I just eyeballed the amount in the glass jar, when it looked like I had a 2:1 ratio of oil to lemon juice I stopped. It was about 3T of oil. A touch of garlic and fresh herbs including mint, oregano and parsley completed this easy and tasty dressing. The dressing will make a lot more than you need for one serving, you'll actually be able to get about 3 couscous salads out of this dressing, so save the leftovers in the fridge for another tasty salad.

The final results of this are savor, rich, creamy, tart, sweet and plain yummy. The herbs in the dressing added great flavor, just enough to keep you interested in taking another bite. The tomatoes give bursts of sweet tart flavor that counter the rich creamy taste of the couscous. A nice salty tang is provided by the feta and the creamy beans kept me full for hours! This recipe was developed as a quick and easy lunch for myself. Imagine my surprise when the Little Witch wanted to try some (shock!) and then declared that she LOVES couscous and wanted more! (double shock!) If you're looking for a quick lunch, easy side dish or a meatless main course, look no further than this Israeli couscous dish. Enjoy!


Israeli couscous salad with beans and tomatoes
makes 1 main dish sized serving
1/2 c Israeli couscous
3/4 c chicken broth OR water
2 t butter
1 T minced onions
1 T minced green pepper (optional)
6-8 cherry tomatoes
1/3 c white beans (cannellini beans), drained and rinsed (1 can will make 3 salads)
2T feta cheese
3t dressing, recipe follows

Lemon herb dressing
makes enough for 3 salads
juice of 1/2 lemon
2 parts olive oil, approx 3T
1t honey
1 clove garlic sliced thin
pinch kosher salt & pepper
fresh minced herbs: parsley, mint and oregano (small bit of parsley, 5 leaves each mint & oregano)

Make dressing first: combine all ingredients in a small lidded jar and shake well to mix. Set aside.

Prepare salad:
In a small sauce pan heat butter over medium high heat until it foams. Once the foaming stops add the uncooked couscous, stir to coat all pearls in butter. Toast for 2 minutes then add the onions. Stir to coat onions in butter and continue to toast for 3-4 minutes longer, until couscous is browned and smells nutty.



Add the broth or water and bring to a boil then reduce heat to simmer. Add the beans, cover the pan and allow to cook for about 5 minutes. Check couscous for tenderness, if soft all the way through then drain couscous of any remaining liquid. Return to pot. Add the dressing, tomatoes and feta, stir well to coat everything evenly. Enjoy!



Nutrition Facts calculated at SparkPeople recipe calculator
Salad only, no dressing 1 Serving
Amount Per Serving
Calories 459.6
Total Fat 9.6 g
Saturated Fat 4.8 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.2 g
Cholesterol 25.0 mg
Sodium 308.7 mg
Potassim 294.2 mg
Total Carbohydrate 16.6 g
Dietary Fiber 4.8 g
Sugars 0.7 g
Protein 17.7 g

Nutrition Facts calculated at SparkPeople recipe calculator
Lemon herb dressing only -- 3 Servings
Amount Per Serving
Calories 130.5
Total Fat 14.0 g
Saturated Fat 2.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 10.0 g
Cholesterol 0.0 mg
Sodium 96.3 mg
Potassium 14.9 mg
Total Carbohydrate 2.9 g
Dietary Fiber 0.1 g
Sugars 2.1 g
Protein 0.1 g

Pork Red Chili

Chili is a great dish to serve in fall, is slow cooked flavors will warm bellies on the coldest of days. It's also very budget friendly, with the bulk of the ingredients being pantry staples. Most of the time red chili is made with beef. Being a rebellious rule breaking Kitchen Witch, I decided to use pork in mine this time. Green chili with pork is amazing, so I figured why not try it with the red version. I found country style boneless pork ribs on managers special for $2.80 and couldn't resist. These ribs do need a long slow braise to maximize their flavor as well as make the darn things tender. Chili seemed like a perfect match for the cut of meat I had on hand.

So, in addition to the super cheap package of pork there was something else that really made me want to make chili, other than the fact that its delicious. The Witch is a savvy shopper - get this deal! I scored a new Food Network 5.5 qt dutch oven, enamel covered cast iron, with a metal handle on the lid making it oven proof, for $46 at Kohl's!! The pan is normally $100, on sale for $70, I had a 20% off coupon AND a $10 off coupon, making my total before tax $46. Not too shabby!!! And the best part, other than the screamin' deal I got, is that its green!! My favorite shade of avocado green! I LOVE IT!

Back to the chili! After browning the pork and onions in the dutch oven I added the spices and allowed them to toast to develop their flavor. I used my favorite Black Canyon Chili Powder blend from Savory Spice - it's combination of cocoa powder, cinnamon, chili powders, garlic and toasted onion really make red chilies shine, in this Witches' opinion. The cinnamon and cocoa powder really remind me of a good slow cooked mole, in a fraction of the time. If you don't have Black Canyon chili powder, well you can order some from Savory Spice OR you can make a knock off version at home by combining unsweetened cocoa powder, cinnamon, chili powder, onion and garlic powders and you'll have a fair representation on what the Black Canyon powder is all about. The pork in this chili was amazing, tender, flavorful and very rich. It worked so well with the cumin and ancho chiles that I may never make a beef chili again!

Pork Red Chili
makes 4 generous servings
1 lb country style pork ribs, boneless
1 large onion diced
5-6 cloves garlic peeled and smashed but left whole
2 t ground cumin
1 T Black Canyon chili powder
1 T ground ancho chilie
4 bay leaves
kosher salt
pepper
2 cans diced tomatoes
water
1 can beans, kidney, black, your choice, drained & rinsed

In a dutch oven heat over medium high heat and brown pork ribs. Brown all 4 sides well then add the diced onions. Allow onions to soften and brown slightly, about 5 minutes. Add the spices and stir well, sautee for about 3-4 minutes. Spices will stick to the bottom of the pan, that is fine.

When spices are very fragrant add 2 cups water and scrape up browned bits from bottom of pan. Add the diced tomatoes and cover. Reduce heat to low and simmer for 2 hours.

After 2 hours have passed stir the meat, it should be starting to get very tender and fall apart. Allow it to shred naturally while stirring. Add the 2nd can of tomatoes, drained beans and reseason with salt & pepper. Cover again and allow to simmer for 1 1/2 hours longer. Once done shred up remaining chunks of pork - you should be able to squeeze the chunks with your tongs & they will just fall apart. Serve with corn bread or tortilla chips. Top with jalapenos if desired.



Nutrition Facts calculated at SparkPeople Recipe Calculator
Amount Per Serving
Calories 331.0
Total Fat 12.2 g
Saturated Fat 4.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 65.0 mg
Sodium 1,835.9 mg
Potassium 252.5 mg
Total Carbohydrate 27.7 g
Dietary Fiber 8.4 g
Sugars 6.2 g
Protein 28.2 g

Jalapeno Corn Cakes

Today I'd like to introduce you to a fabulous foodie and cook, Phyllis Davis. Phyllis isn't a guest blogger; rather she has been a guest in the Witches' house for various cooking dates. Please allow me to introduce Phyllis Davis!

"I was a caterer in Texas in the 70's, a sous chef for six years at the Broadmoor Cooking School during the 80's and assisted: Jacques Pepin, Marcella Hazen, Guiliano Bugialli, Stephan Pyles, Paula Wolfort, Martha Stewart, Ken Hom, and others, became the Food and Restaurant Critic for KKTV in the 80's, taught private cooking classes throughout my cooking life, and now I have the pleasure of cooking with you, Andrea."

Holy cow how did I get so lucky to find a friend and foodie with such a varied and rich history? I'm one lucky Witch, that's for sure! Phyllis and I have a great time cooking, chatting, knitting and generally enjoying each others company. Most recently we made 2 dishes, sweet corn gelato (to be posted soon) and jalapeno corn cakes. Both recipes were delicious and will be/have been repeat offenders in the Witches' kitchen already! The corn cakes were particularly delicious, I loved the crunch of corn, slightly crispy exterior and gentle heat of the jalapeno and the cool sour cream topping was perfect. I've made these twice since then and LOVE them! They are really good for breakfast, too, if you are into a more savory type of AM meal.

Confession time: Phyllis and I made these dishes in August when corn season was at its peak. Yours truly has had a run in with a little thing called LIFE - between a beloved dog passing away, getting a new puppy and a Little Witch starting preK, we have been busy, hence the lack of posts lately AND the unseasonality of this post.

Jalapeno Corn Cakes
Makes 6 servings, 2 cakes each
Source: Sunset Magazine
1 lg egg
1 c milk
3/4 c. medium-grind cornmeal, preferably stone ground
1/2 c. flour
3/4 t. kosher salt
2 t. baking powder
1 t. chopped marjoram (optional, we omitted)
2 green onions, chopped, plus more for garnish
1 jalapeno, seeded and chopped
2 c. corn kernels (fresh or frozen)
1/4 c. veg or canola oil
Sour cream

Whisk egg, and milk and add the cornmeal, flour, salt, baking powder & marjoram stirring to combine.




Fold in chopped onions, jalapeno, and corn.



Heat 2 T. oil in large nonstick skillet over med heat and scoop 1/4 c. portions of batter into pan. Cook, turning once, until puffed and brown - total about 6 minutes.



You can also make smaller bite size cakes, they are wonderful appetizers!

Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving
Calories 272.4
Total Fat 14.0 g
Saturated Fat 2.8 g
Polyunsaturated Fat 3.6 g
Monounsaturated Fat 6.8 g
Cholesterol 38.3 mg
Sodium 428.5 mg
Potassium 224.0 mg
Total Carbohydrate 32.2 g
Dietary Fiber 3.0 g
Sugars 3.9 g
Protein 6.7 g

Technique: Breaded chops

Has this happened to you - you bread and fry up some chops and get your taste buds all ready for a delicious crispy exterior, juicy meat and end up with a crust that falls off and bone dry overcooked chops. Yuck! However once prepared properly you can say good bye to the dry chop blues and hello to a delicious, quick and cheap dinner that the whole family will love. Breaded pan fried pork chops might seem simple, and they are! But don't let their simplicity fool you, there is a technique to getting something as simple as breaded meats right.

Breaded pork chops are a blank canvas for whatever you want them to be. Looking for something simple and clean? Add lemon wedges to each serving and enjoy. The acidity of the lemon really makes the juicy pork sing. Looking for more comfort food? Make a simple gravy to top your chops with an voila! The flavor profile is up to you!

In the recipe I've included some tips and techniques to breading meat that always yields me great success. Having 3 containers to make your 'breading station' is essential to me. I also prebread my meats and allow them to rest with the breading on them before frying for at least 15 minutes ahead of time. This allows the breading to adhere to the meat and gives you a better final result. The same process outlined here works the same for chicken, pork or beef (think chicken fried steak!). Enjoy!

Breaded Pork Chops
makes 3 servings
3 loin cut boneless pork chops
1 egg
1/4 c flour
approx 1 cup crumbs made from 4 slices of white bread
2 sprigs thyme
1 T chopped parsley
kosher salt
pepper
season salt
lemon cut into wedges for serving (optional)
oil for frying, up to 1/2 c

Allow the bread slices to stale during the day or dry out in a hot oven. You want them to be similar to toast texture on the exterior, with out the browning. Once bread has dried out & staled break into chunks and place into food processor with the steel blade attached. Add 1/2 t kosher salt, pepper to taste, thyme removed from stems and parsley. Pulse until you have crumbs. There will be a few larger crumbs, that is ok. You want the majority to be small and crumbly. Break up the larger chunks with your hands. Reserve the crumbs for use later.

Begin by removing the fat strip from the pork chops. I do this because I want to pound these chops from the 1 inch thickness that you buy into thinner larger pieces. If the fat strip is left intact it makes this process a lot harder.

Using a meat mallet or heavy bottom pan pound the meat out until its doubled in size and is half as thick.

Season chops with seasoned salt and set aside while you prepare the breading station.

Make a 3 stage breading station:
you'll need 3 rectangular pieces of plastic wear OR 2 plates and 1 bowl (for eggs)
1st container place the flour
2nd container the egg, whipped up like scrambled eggs, incorporating as much white as possible
3rd container the bread crumbs
a sheet tray with a cooling rack set inside of it to receive the breaded chops.

~*~Kitchen Witch Tip: Drop a few pieces of bread crumbs into the oil. If they sizzle and start to brown after a minute then you're ready to go. If they brown up right away the oil is too hot, remove pan from heat and allow to cool before continuing. If the crumbs don't sizzle at all let the pan heat up more. This is an easy test if you don't have a thermometer available.~*~

Bread chops by placing into the flour first. Coat each side with a thin layer of flour, patting off any excess. Next dip the floured meat into the egg wash. Coat both sides with egg. Third, dip egged meat into the bread crumbs. Coat both sides with crumbs, pressing crumbs into the meat for best adhesion. Place breaded pork chops on the cooling rack and allow to rest for 5 minutes minimum before frying. This resting period is very important: it allows the breading to 'stick' to the meat better by absorbing moisture from the meat as well as the egg in the breading. You will get a better crust with a 5 minute rest. I usually bread the chops then heat up the pan while the chops are resting.

Heat the oil in a heavy bottom or cast iron skillet over medium heat until its hot.

Once oil is up to temp fry the chops. Cook for 3-5 min or so on the first side, flipping when the edges are opeque and the breading has browned. Cook on 2nd side, it will take less time then the first side did. You are looking for an internal temperature of 145F for pork. Given that the chops are pounded out this won't take long at all.

Remove chops from the oil and drain. Serve with lemon wedges squeezed onto chops just prior to enjoying.



Nutrition Factsprovided by SparkPeople recipe calculator
Amount Per Serving
Calories 413.7
Total Fat 21.3 g
Saturated Fat 1.6 g
Polyunsaturated Fat 4.7 g
Monounsaturated Fat 9.1 g
Cholesterol 99.4 mg
Sodium 1,291.9 mg
Potassium 66.3 mg
Total Carbohydrate 26.1 g
Dietary Fiber 1.3 g
Sugars 0.1 g
Protein 26.6 g

Roasted corn and jalapeno cheddar polenta

Polenta is like the red head step child of the side dish world. Most people don't even know what polenta is here in the US. Its only when its referred to as grits, as most southerns know it as, that it gets any recognition. And, unfortunately, the recognition isn't that warm or welcome. Why, I wondered, are people so frightened of polenta. Is it the name? Do people just not know what it is? Could it be the texture? Could it be that maybe they've just never had good polenta? My best guess is a combination of all the above. I hope today that I can demystify polenta and introduce some of you to a new and tasty side dish.

Polenta is corn meal that's been slow cooked to rehydrate it. As mentioned it is known as grits in the south. But please, don't let the name grits turn you off. Yes there is a texture to polenta. However if it's cooked properly it won't be gritty or rough, rather the corn meal softens and becomes al dente and delicious. It has a great corn flavor and stands up well to rich and hearty dishes. There are different grinds to polenta, from instant (not recommended) to coarse grind super slow cooking ones, the choice is yours. Most supermarkets will have 'quick cooking' polenta available and the Kitchen Witch feels that this is a great place to start. After you've made it and decide you love its wholesome corny goodness then please try the coarser grinds, I hear they're loads tastier. I have a bag of Bob's Red Mill coarse grind polenta in the pantry and can't wait to try it! The quick cooking variety will take about 20 minutes to cook up into a creamy corny pudding. What you add to it to flavor it is pretty much endless!

When I created this side dish it was to accompny green chili pork stew. I was looking for something that would go well with the stews liquidy part and what pairs better than corn? I had an ear of corn in the fridge which I roasted under the broiler - you could of course do this over your grill - knowing that the sweet corn would add bursts of flavor as well as a roasted smokiness. Jalapenos seemed natural, they go well with corn as well as the green chili. Onions & garlic add the background flavors to make it more dimensional and the cheese adds the final layer of deliciousness. I left most of the seeds and veins in the jalapeno and honestly it was NOT hot at all. I could have used another 2 peppers before any heat was felt. Use your discression on how hot you want it for your family. I served this polenta in its creamy puddling like form but polenta is the master of make overs! If creamy pudding isn't your thing, no worries, simply pour your polenta into a sheet pan lined with plastic wrap and allow to cool. Once cooled you can slice your now firmed up polenta into any shape you desire and pan fry it in a bit of oil until its golden browned, flip and brown on second side. The exterior has a crispy brown exterior and the inside is a smooth creamy treat. This is a great way to use up left over polenta and its awesome with eggs.

I hope you try polenta in the future and embrace it as a quality side dish that the whole family can enjoy! Play around with the ingredients and add ins, making each batch as individual as you are. Happy cooking!


Roasted corn and jalapeno cheddar polenta
makes 4 servings
1 cup polenta (coarse corn grits)
3 cups chicken broth
1 ear of corn roasted and kernals cut from cob
1/2 onion diced
1 jalapeno diced
2 cloves garlic minced
1/2 c cheddar cheese
2 T butter
1 t kosher salt
black pepper to taste

Begin by roasting the corn in the oven. Set your oven rack on the highest setting and put it on broil. Place the shucked corn cob on the rack under the broiler. Roast until you have a few blackened kernels, rotate and roast evenly all over cob. Don't be alarmed if you hear popping, this is normal if your corn is very fresh. Its the liquid in the kernel expanding as it heats and essentially 'popping'. The popping is usually my indicator that I need to check the corn. Once roasted remove from oven and allow to cool, then cut the kernels off the cob once cool enough to handle.

In a sauce pan heat the butter over medium high heat. Add onions and sautee for 2 minutes. Add the garlic and diced jalapeno, sautee for 5 min longer until the garlic starts to toast slightly and the onions have softened. Add the roasted corn kernels and stir well to coat in the fat.

Add the chicken stock to the veggies in the pan. Using a whisk slowly whisk in the polenta. Whisk until all polenta is incorporated then switch to a wooden spoon. Bring the polenta up to a boil then reduce the heat to low. Cover polenta and cook for 15-20 minutes (or to instructions on package) stirring often to avoid scorch spots and lumps. Once polenta has cooled remove from heat and stir in the cheddar cheese, serve and enjoy.



Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving
Calories 296.9
Total Fat 12.0 g
Saturated Fat 6.9 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.5 g
Cholesterol 30.4 mg
Sodium 1,685.6 mg
Potassium 183.3 mg
Total Carbohydrate 38.5 g
Dietary Fiber 1.6 g
Sugars 1.7 g
Protein 9.0

Summer Squash Gratin

The Witch has some SERIOUS over achievers in her garden right now. Yes folks, its that time of year again, ZUCCHINI and CROOKED NECK SQUASH is here!! Yay says the Witch as she pulls her first veggies out of the garden. Hooray for my beloved green zucchini and tasty yellow crooked necks! My mind swims with ideas on how to prepare these treats from the garden. But after a few weeks the song changes from YAY zucchini! to UGH! more freaking zucchini?? What the hell am I supposed to do with all of these???? After your friends and family have taken on their fair share you're still left with TONS of green and yellow fruits and the usual prep method of planks sauteed in olive oil until golden brown just isn't seeming as delicious as it did 2 weeks ago.

So after some serious squash overload I went to my favorite go to place for recipes, blogs! While browsing I saw that Siri over at Siriously Delicious had posted one for Summer Squash and potato gratin. Gratin you say? Hmmm...I like cheese. Yes, gratin it is! Cheese is a key component to gratin. A quick trip through the fridge shows Emmental Swiss cheese, something the Little Witch picked out (she has great taste! What can I say?), a small chunk of mozzarella and as always Asiago. Those 3 cheeses sound pretty darn good together, the swiss for a robust cheese flavor, the mozz for the melting factor and Asiago has a pungent flavor that's just delicious.

When seasoning the dish I kept it simple, salt, pepper, garlic and onion powder. Powder?? Yes, powder. I used garlic and onion powder fairly often, in specific dishes, mostly because I like the way they perform in some ways. In dips, sauces and dressings the powders are great because you don't get a sharp bite that you can get from fresh garlic and onions. I like it in marinades too, as the garlic powder won't burn like fresh garlic will. The main reason you'll see me use onion powder or dehydrated onions in place of fresh is because my Witchy Sissy has an onion allergy, poor thing, and can't have fresh onions. Powdered or dehydrated is fine, however. So when I know she'll be eating a dish I'll use the powdered stuff. In the case of this gratin I used it for 2 reasons: I wanted a light flavor of onion, this is a squash gratin, not an onion one and I feared a fresh onion would overpower the squashs' delicate flavor. And 2, my Sissy was going to be eating it. 'Nuff said! The simple seasonings really highlighted the flavors of the squash and cheese resulting in a delicious side dish that makes me excited to pull more zucchini and crooked neck squash out of the garden. Thank you, gratin!

Summer Squash Gratin
makes 8 side dish servings or 4 main dish servings
1 zucchini
1 yellow crooked neck squash
3 oz good quality Emmental Swiss cheese
2 oz mozzerella cheese
1 oz Asiago or Parmesean cheese
1 t Kosher salt
1/4 to 1/2 t ground black pepper
1/2 t garlic powder
1/2 t onion powder
4 sprigs thyme OR 1t dried thyme
about 1/2 c heavy cream (a little less is just fine)
1/2 c fresh bread crumbs

Preheat oven to 350F

Slice crooked neck squash in half and remove the seeds if desired. The larger the squash get the more pronounced the seeds are. Its a personal preference, if you dislike the seeds, remove them, if not leave them in.

Using a food processor with a slicing disc OR a mandolin slice the zucchini and yellow squash into thin rounds. Place slices on paper towel to absorb moisture. You will want a single layer of squash on each towel, yes you'll go through quite a bit. Don't skimp on this step or you will have a watery gratin.

Shred cheeses and reserve cheese.

Spray a casserole dish with non stick spray.

Begin assembling the gratin

First layer: yellow squash first. Use about 1/2 of the yellow slices in the first layer. Sprinkle squash with about 1/4 t kosher salt, some black pepper and a light dusting of garlic and onion powder. Next layer 1/4 of the shredded cheeses on top of the seasoned squash slices.

2nd layer: zucchini rounds. Use 1/2. Season as above (salt, pepper, onion & garlic powder) then top with 1/4 of the cheese. Pour 1/2 the cream over the squash on this layer.

3rd layer: Yellow squash, seasoned as above and add the thyme, then cheese.

4th layer: Remaining zucchini slices, seasoned and the remainder of the cheese. Pour remaining cream over top of the cheese. Top the cheese with the bread crumb.

Bake at 350F for 45 minutes or until browned on top and bubbly. Allow to cool for about 10 minutes before serving so the cheese has time to solidify before slicing. Enjoy!


Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving
Calories 127.3
Total Fat 9.6 g
Saturated Fat 5.9 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.2 g
Cholesterol 30.2 mg
Sodium 372.7 mg
Potassium 169.7 mg
Total Carbohydrate 4.2 g
Dietary Fiber 0.8 g
Sugars 1.3 g
Protein 7.9 g