sharing recipes from one generation to the next
November in my kitchen has swung between two extremes. It’s been crazily busy and it’s been deathly quiet so In My Kitchen during December I hope to find some balance, some peace.
My eldest daughter Leah, the face behind the blog “Sharing The Food We Love” married her long time partner three weeks ago. She chose to be a unconventional bride and dress in colours. The dress of fine embroidered Japanese cotton in muted floral tones was perfect for the hot and humid wedding day by the beach. It took me many hours to draught the initial block, make the pattern, tack, fit, sew and fine tune her dress. She had the insight, I had the skills and together we made it happen. I am very proud to have been entrusted with such an important task.
Leah was a beautiful bride. Together with their young son Will, she and Mr G are blissfully happy.
For 24 hours I had in my fridge this Swedish smörgåstårta. It was a joint effort between Leah and I and Leah’s Swedish Mum from her student exchange days. Essentially it’s a great big club sandwich constructed to look like a cake. We used layers of prawns and eggs and smoked salmon and mayonnaise and dill and cornichons. After a good while resting it had melded into total deliciousness. It’s a fabulous way to serve sandwiches to a crowd. Vary the fillings to suit yourself.
For time out during the build up to the wedding I read “My Year Without Meat” by Melbourne food journalist Richard Cornish. It was an easy read, but it brought some huge issues to the surface for me. I recommend it to anyway who cares about their food sources. I was prompted to write a whole post in response, but the upshot is we’ve been eating a lot more meat free meals. I don’t know why it’s been so long since I’d served Sicilian Baked Eggplants. They not only look good, the flavour is wonderful.
A couple of times a week I feed my sourdough starter and make bread. Because of the fickle nature of our lives recently, some batches of dough have fermented for up to 20 hours before being shaped and baked. Stretching out the time has had no detrimental impact on the bread, at all. I did make a serendipitous discovery though. I’ve been baking in a covered roasting pan all year. I’ve been misting my unbaked loaves with water and sprinkling them with seeds too and just recently I put two batard together in the one pan. After 20 minutes at 225C I was greeted with a cloud of steam when I removed the lid. The crust on those two loaves was outstanding, think Parisian baquette, so now I’m liberally spraying the inside surface of the lid and the base of the pan before I add a seed encrusted loaf for the oven. Who needs a steam oven…..
And then there are books. This month I have freebies from Miele, a bonus gift for having installed one of their dishwashers into my new kitchen. Maggie Beer’s Autumnal recipes are beautiful, now I want to see the other three seasons from this series.
I’m joining in the monthly In My Kitchen series hosted by the lovely Liz at “Bizzy Lizzy’s Good Things” Bloggers worldwide contribute. It’s friendly, informative anf fun. Why not join in?