sharing recipes from one generation to the next
It’s the beginning of May, time to clear away my mess and open the kitchen door to show you what’s been happening here recently. As always thanks to the lovely Celia at Fig Jam and Lime Cordial for hosting this inspirational forum. Click on the link to see what’s happening in Food Blogger’s kitchens all around the world.
My regular readers will be aware of our apple tasting adventures in an effort to find the perfect apple for making apple pie. All up 15 varieties were tasted with surprising results. Here’s the taste tester at hard at work, and leftovers of the miraculous crumble made with the apples that were liked least. Read more about our apple tasting here and here.
I’ve been experimenting with roasting rhubarb too. This batch was with orange and cardamom. I love the deep crimson hue of this roasted rhubarb, but roasting accentuates the oxalic acid to the point that it almost unpalatable. It needs something sweet and creamy to balance it out!
I’m having a love affair with kohlrabi. I had never tasted this curious vegetable until earlier this year when Sally from My Custard Pie encouraged me to give it a try. The flavour is quite mild, faintly reminiscent of raw cabbage. It has a fabulous fresh crunchy texture. I like it best eaten raw, finely julienned and dressed with a lemony vinaigrette.
While travelling in New Zealand during March I discovered Speights GMA beer. It has become my new favourite. It’s a full flavoured ale with a clean fresh taste. Luckily Speights is readily available from my local bottle shop.
The Domaine Chante Cigale Chateauneuf du Pape on the other hand was not so easy to come by. After reading a post by Stefano at Clicks and Corks about this French wine style I decided I’d like to taste it beside Nine Popes made by Charles Melton in the Barossa Valley. I’m a big fan (and consumer) of Charlie’s wines. Nine Popes is a blend of grenache, shiraz and mouvedre, a copycat of Chateauneuf du Pape. Stefano recommended Domaine Chante Cigale to use as a comparison. Fortunately I easily sourced a single bottle online. The first bottle went astray(?) with the courier, the next bottle despatched then took 2 weeks to arrive. I’m curious to see how they compare and plan to taste them side by side using Stefano’s tasting and assessment guidelines.
Sichuan peppercorns are indispensable In My Kitchen. I dry roast them on a pan and then grind them to a powder with sea salt, black peppercorns and a few Tasmanian pepper berries for extra bite. This salt and peppery blend is delicious on stir fried pork belly, deep fried calamari, grilled chicken and fish. I like the mouth numbing sensation of Sichuan Peppercorns but especially like their spicy perfumed flavour.
Last but by no means least we have two bars of delicious coffee nougat sitting in our fridge until we can no longer resist. Made with toasted almonds, the body of this nougat is rich with the flavour of espresso. This wonderful treat is made locally by Larder Fresh, and is available from our favourite Farmer’s Market at the Abbotsford Convent.
So, what’s been happening in your kitchen?