sharing recipes from one generation to the next
I’m happy to say that In My Kitchen is up and running again this month. I’m linking up with Maureen The Orgasmic Chef who hosts this monthly blogging community get together. It’s been sorely missed if the number of independent IMK posts that have been floating through the blogosphere are any indication. I hope your feeling strong, reinvigorated and comfortably back of your feet Maureen.
Both my time and my mind have been MIA from my kitchen of late. Gardening and dressmaking have been a distraction, but neither have prevented me from baking 100% spelt sourdough loaves a couple of times a week. Yesterday I made a loaf of olive bread for lunches and a plain loaf for breakfasts. I’m proud to say my 11 month old grandson loves my bread, he gets quite excited when a loaf is on the table at mealtimes. I’m forever indebted to Celia @ Fig Jam and Lime Cordial who gifted me dried sourdough starter and for all the other bakers/bloggers from IMK who offered advice and support.
In My Kitchen is rhubarb. I picked up several large bunches for a song at a farm gate in the Tamborine Mountains while playing tourist with friends visiting from Melbourne. We love plain, lightly sweetened cooked rhubarb with Greek yoghurt on top of our muesli. Yum
In My Kitchen is my local library’s copy of “Chocolate” by Melbourne’s pastry cook Kirsten Tibballs. I’ll be adding a copy to my cookbook library ASAP. It’s both beautiful and inspirational. Kirsten has a long list of deserving international accolades on her apron strings. Her simple explanation of specialist techniques have totally won me over. I believe this book is destined to become a classic.
In My Kitchen are chillies, Esplette from the basque region of France and Turkish Pul Biber. I love the subtle nuance of chilli from different regions. For me it’s not just about palate searing heat.
In My Kitchen I’ve been using my pyrex 10cm tart dishes. They don’t get used very often so they’re not really a kitchen essential but they are the perfect single serve size for dessert. I bought them cheaply at least 20 years ago. Next week I’ll post the recipe for an incredible “new age” shortcrust.
In My Kitchen is a potato ricer. Potato Gnocchi has been on my mind and menu quite a bit lately. I always simply pulped the peeled steamed potatoes with an old fashioned masher, but having read about the virtues of potato ricers by dedicated gnocchi makers I thought for the small price it was worth a try.
In My Kitchen I frequently make these luscious steamed pork and prawn meatballs, then with the prawn heads and shells I make a rich stock to freeze for a quick soup or for an injection of extra seafood flavour in paella or risotto.
What’s been happening in your kitchen?