Archive for April, 2010

A Bewitching Story

Posted in Uncategorized on April 29, 2010 by groovychef

This is a column I wrote that is by far and away my favorite. It is not what I would call my best written piece but for sure the one closest to my heart simply because of the story behind it.

As a columnist, one of the publishing “rules” that must be adhered to is copyright infringement. So a guideline that was set when I started writing was that ALL recipes had to be self created. Now, as a general rule, you CAN use already published material as long as you have given proper credit to the author….or so I thought.

I was very excited to have located this cookbook and this particular article was slated to come out the day the “Bewitched” movie was released in theaters. AND I had given credit to Kasey Rogers in the footnote. THEN came the call. The night before the article was to go to press my editor called and said that they were not willing to print the column because we had not been given permission from the author or publishing house to reprint.

SO after I hung up and a string of obscenities came out, I kicked into gear. How was I supposed to fix this with less then 18 hours until press time? I hopped online to dig around and see what I could find. As a strange coincidence I came across a bed and breakfast called the Sea Witch Manor Inn in Delaware.

Hmmmm….(see the gears turning?)If THEY have a bed and breakfast based on the series…how did they get permission to use the trademarked material? So I called.

“May I speak to the manager on duty?”

“this is.” ( I no longer recall the womans name)

“Hi…my name is Shari and you dont know me but I have a strange question to ask you and I am not even sure you can help me out….”

Where upon I went into the whole story and explained how important this article was to me. At the end of this very long winded tale I finally said…”I need copyright permission. Who did you call to get copyright permission?”

Side note….by this time she had explained she was actually the owner.

“I called Kasey’s lawyer”

“great…can I please get his number?”

“No. I will do you one better and give you her direct email address. She is a dear friend of mine”

(yes…at this point it was like 7 at night and I about fell off the couch).

I hung up the phone and my fingers literally flew over the keyboard, typing my explanation of WHY I needed this to be printed and how important this was to me and that I was not trying to fraudulently reprint her recipes but that I was a huge fan….(you get the point. By this time I was getting rather whiney and desperate).

(Long pause with finger over the send button)



About 9 that evening I opened my email and to my surprise was a delightful email from Kasey herself!!

The jist of it was this….(an exact quote from the email)…”I would be pleased as punch if you used my recipes for your column. So glad you find the program delightful and the cookbook entertaining.”


So off I whizzed an email to my editor along with the attached email from Kasey. HA!

7 the next morning I get a call congratulating me on a fine job and that the whole editing staff was utterly amazed at how I pulled it off with such little notice.

And, yes, this column was released the day the movie came out with Kasey Rogers blessing.

A Bewitching Appetizer for Halloween

That magical night of mischief and mayhem is quickly approaching. Little ghosts and goblins will be out in full force trick-or-treating on Halloween. What better way to celebrate than to honor the original witch herself, Samantha Stephens.

With a twitch of her nose, Elizabeth Montgomery mesmerized us as the crafty witch on “Bewitched” from 1964 to 1972. The endless cast of odd quirky family members, incantations, and humor brought Halloween into the living rooms of millions every week. As the wife of ad man Darrin, Samantha quickly became an entertaining guru, hosting all the best dinner parties on television. No dinner party was ever complete without a bit of witchcraft.

Samantha spent a great deal of time in the kitchen preparing meals the mortal way, occasionally even burning the pot roast. Here are a couple of recipes to help put a little magic into your Halloween entertaining. The first was Samantha’s potion used to cure a case of the twins. The second is one of Endora’s favorite dishes. She served this when she threw her “Night Before Halloween” party. Add a couple of your own incantations, a few more ghostly tidbits and you will surely have a bewitching good time.

Samantha’s “Fountain of Youth” Sangria Punch

Half c. each, orange juice, lime juice, and light rum
One-Fifth Brandy
Half c. Sugar
1 Orange, sliced thin
Half c. Maraschino Cherries
1 Stick Cinnamon

Blend liquids with sugar and stir until sugar dissolves. Add fruit and cinnamon stick. Let stand one hour. Remove cinnamon and serve in punch bowl or pitcher.

Boiled Ostrich with Sweet and Sour Sauce

1 c. Bread crumbs
1 c. Milk
2 lbs. Ground Chuck
Quarter c. chopped onion
1 clove garlic, crushed
1 tsp. salt
Eighth tsp. Cayenne pepper
Quarter tsp. Black pepper
Cooking Oil

Sweet and Sour Sauce:
1 c. Crushed pineapple
1 c. finely chopped green pepper
Half c. Rice vinegar
Quarter c. Brown sugar
Three quarters c. Water
1 Tbsp. each Molasses and cornstarch

Soften breadcrumbs in milk. Mix all ingredients except cooking oil and form into meatballs. Heat cooking oil in heavy skillet and sauté meatballs until browned. Remove and drain on paper towels.

To prepare the sauce, mix all ingredients in a bowl. If too thick, add a little pineapple juice. Place meatballs in casserole and cover with sauce. Bake at 325° for 30 minutes.

Recipes courtesy of “The Bewitched Cookbook” by Kasey Rogers (“Louise Tate”)


Mount Baker Raspberry Salmon

Posted in Uncategorized on April 28, 2010 by groovychef


Mount Baker Raspberry Salmon



3/4 cups water

3/4 cups sugar

1/2 cup Balsamic Raspberry Vinegar

1 1/2 Tbsp. lemon juice

3 Tbsp. Chambord Raspberry liqueur

9 oz. of fresh raspberries, washed

1 1/2 Tbsp. Cornstarch

1 ½ lbs. Sockeye Salmon fillet

1/2 cup Chinese Hot Mustard

Vegetable oil

Salt and pepper to taste

Scallions and raspberries for garnish



1. Preheat Broiler. In a large saucepan, combine the first five ingredients and bring to a slow boil. Cook down for 5 minutes. Add raspberries and stir, breaking the raspberries up and “melting” them into the sauce.  In a small bowl add cornstarch to 2 tablespoons of raspberry sauce, mixing to make slurry. Pour into saucepan and whisk to mix. Bring back to a boil and remove from heat.

2. Rub skin side of salmon with a little vegetable oil. Place in an oven safe casserole dish or roasting pan. Brush flesh side of fish with mustard and broil in the oven for 8-10 minutes, until flesh is firm and flakey yet not overly dry. Remove from oven and rest for another 5 minutes (this will complete the cooking process)

3. To serve, ladle a portion of the sauce onto plate and top with half of the salmon. Garnish with chopped scallions and additional raspberries.

Serves 8

Southern Belle Scallops

Posted in Uncategorized on April 27, 2010 by groovychef


Southern Belle Scallops



1 tablespoon Jim Beam Bourbon

1 1/2 tablespoons finely minced scallions

1 tablespoon Grade “A” maple syrup

1/2 tablespoon soy sauce

1/2 tablespoon honey Dijon mustard

1/2 pound sea scallops

1/2 pound maple bacon



1. Mix the first five ingredients in a large bowl. Add the scallops and marinate for one hour. Move oven rack to the middle and preheat the broiler. Cut bacon slices in half and wrap one scallop in half slice of bacon. Line a baking sheet with foil and place scallops on baking sheet. Broil for approximately 8-10 minutes, until the bacon is deep brown and the scallop is firm. Watch carefully so that the bacon and the scallop do not burn.

Serves 2

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