sharing recipes from one generation to the next
In My Kitchen during January, birthday candles were lit in my honour, the number so large that we had to check the fire ban ratings on the day.
I received a Capricorn tea towel for my birthday. I may be an old goat, but according to this indisputable source, I’m resourceful, organised, efficient, hard working, witty and simply irresistable. The tea towel has spoken!!!
My passion for cookbooks is no secret. I’d been looking for “When French Women Cook” by Madeleine Kamman for several months, my interest piqued by Debi at My Kitchen Witch. I think my darling husband waded through hell and high water to track down the last new copy in Melbourne. It is a wonderful read!
Unprompted, he also surprised me with Greg and Lucy Malouf’s latest publication “New Feast” which is packed full of recipes for light vegetarian dishes with a middle eastern and Indian influence. Greg writes in the intro that he’s moving away from cooking “cheffy” food, pursuing simpler and healthier options, food that’s right up my alley. I made the carrot and chick pea tajine within 2 hours of receiving the book. It was a delicious dish. Standby for a post.
Adam Liaw’s “One Pot Meals” is now gracing my kitchen bookshelf too. I’ve bookmarked the recipes I am tempted to try, about 75% of the book. Drawing on his Chinese Malay heritage, the input of his Japanese wife and food memories from travels around SE Asia, the recipes are fresh and light, simple food for family meals.
We have a strong artistic gene in our family. My gorgeous number one daughter has inherited the talent. I’m drawn (no pun intended) to lines that sweep and curve, an element that Leah uses to great affect in her drawings and paintings. This was my birthday present from Leah, you might like to visit her Etsy shop.
You’re pretty safe in our family gifting food, booze and books. The booze element for my birthday was gin, good gin, made by small batch distillers. “Four Pillars” gin is a local Melbourne drop with orange overtones made by a Yarra Valley wine maker, while from the Isle of Islay in Scotland I have a bottle of “The Botanist” distilled with foraged local flowers and herbs. I detect juniper, subtle citrus and menthol characteristics. It is so smooth it’s tempting to enjoy it neat, on the rocks.
I also have a bottle of locally distilled Bass and Flinders’ “Monsoon Gin,” a far cry from traditional London gin with dominant juniper on the palate, this screams Asia, with lemongrass, ginger and lime. My next challenge is to tailor make tonic water syrups keyed to each gin’s dominant botanical notes so I can drink killer bespoke G and Ts.
While the grandkids were visiting we made a pilgrimage to the superlative Gelato Messina in Smith St. Collingwood. Collectively we swooned over the hazelnut, choc mint, lemon, passionfruit and salted coconut with mango. Armed with the recipe book and a love of gelato I began hunting and gathering the required ingredients to go into gelato production. I found the dextrose easily, but when did skimmed milk powder vanish off the supermarket shelves? I had to order it online. Sadly waiting for delivery has delayed my first attempt.
Before Christmas I considered buying this gorgeous beaten copper jug, a gift for moi. I ummed and ahhed, then decided I couldn’t justify the asking price. Last week I walked past the same shop and there it was on a sale table, the price reduced by 70%!! Without hesitation I made it mine. Tap water never tasted so good, nor looked so glam.
The In My Kitchen series is hosted by the ever generous and lovely Celia at Fig Jam and Lime Cordial. I’m linking up with the world wide food blogging community who post an update each month about their kitchen activity.