Please Pass the Recipe

from one generation to the next

In My Kitchen May ’17

It’s May and the hub of the In My Kitchen forum for bloggers has come to Brisbane. Sherry from Sherry’s Pickings has accepted the role of managing this amazing monthly worldwide roundup. You have until the 10th of the month to link a post and be a part of this long standing, inclusive group.

Autumn has come to Brisbane too. At long last the days are a little cooler and a little less humid, the nights are positively crisp. I welcome the change of pace and have begun to think about soup, braised meat, roasted vegetables, puddings and pies.

Italian Cookbooks

Italian Cookbooks

It was a privileged to be at a Long Italian Lunch yesterday organised by the New Farm Deli, the hub of all thing Italian in my area. Finding the deli was a affirmation that all would be well when everything in Brisbane was new and unfamiliar to me. I felt as if I’d been transported in Italia. Music wine and mountains of food, dancing, laughter and spirited discussion. Such life affirming experiences pick you up, sweep you along, make you feel glad to be alive.

We’ll be eating a lot of Italian food in the coming month, so in search of inspiration I’ve taken all my old Italian favourites off the shelf to browse. I’ve made my favourite recipes from them so much that I rarely refer to them now, but you never know what will spark inspiration.

indispensable microplane

indispensable microplane

In My Kitchen is a new microplane, an indispensable tool in my opinion. The old guy had become blunt from frequent use zesting citrus, grating ginger and Asian aromatics like lemongrass and finely shredding parmagiano reggiano. It a joy to have a sharp tool again.

beautiful inside and out

beautiful inside and out

In My Kitchen I like products that come in fancy tins. Recently I’ve bought both smoked paprika and wasabi powder in gorgeous little tins. Once empty the tins will be repurposed.

reusable plastic covers

reusable plastic covers

In My Kitchen I have several plastic shower caps. I use them when baking sourdough bread to cover bowls with dough resting inside and dough as it proofs in bannettons. They are cheap, big enough to fit most of my containers and last about 12 months if washed after use, as contact with oil will make them brittle. Shower caps are just one small way I can help lessen the impact of single use plastic on the environment.

100% spelt sourdough

100% spelt sourdough

In My Kitchen as always is sourdough bread, fresh from the oven. Plenty for us and neighbours. The more I bake the better it gets…

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

40 comments on “In My Kitchen May ’17

  1. Gretchen
    May 11, 2017

    i couldn’t live without my microplane either! Cheese, citrus zests, nutmeg, garlic and so much more… I love your Italian cookbooks, such delicious foods. We are heading into the heat and humidity you just finished so my cooking style is changing. I use shower caps for my sourdough too, so much plastic saved!

    Like

    • ladyredspecs
      May 11, 2017

      The big bonus with the heat and humidity is that sourdough loves it, proofing times for me are double now what they were 6 weeks ago although I’m really glad of the respite from the heat

      Like

  2. missfoodfairy
    May 10, 2017

    I’m in love with your smoky paprika and wasabi powder Sandra, both the condiments and the tins. I will be keeping my eye out for wasabi powder, is it better than the wasabi paste? I love my microplane too, can’t live without it. I will keep shower caps in mind when I next make bread xx
    https://missfoodfairy.com/2017/05/07/in-my-kitchen-may-2017/

    Like

    • ladyredspecs
      May 10, 2017

      Powdered wasabi just needs to be mixed with a little water. It packs a much bigger punch than the stuff in a tube, great for flavouring. The gorgeous tin is a big bonus. 😃

      Liked by 1 person

      • missfoodfairy
        May 11, 2017

        I think I’ll have to look in my Asian grocers for some! Thanks Sandra xx

        Liked by 1 person

  3. What a great collection of Italian cookbooks. I have that same microplane – totally agree its fantastic and couldn’t be without it.

    Like

  4. Kim Bultman
    May 7, 2017

    Sandra, tickled to hear you’re enjoying Autumn and LIFE. Lovely descriptions. I’m looking forward to some slowly simmered meals here — Italian food, too — after our impending Summer “heat”. Have fun perusing your cookbook collection. That deli sounds fabulous! Bravo to you for re-purposing tins and using shower caps in your sourdough baking. The less “footprint” the better. Remind me to re-order a Microplane, too. I’ve been missing mine. xo

    Like

    • ladyredspecs
      May 7, 2017

      Thanks Kim, I was so tired of the incessant humidity The cooler weather is revitalizing so we’re enjoying the renewed energy

      Like

  5. Michelle
    May 6, 2017

    Love the shower cap tip!

    Liked by 1 person

  6. Francesca
    May 6, 2017

    Lovely collection of Italian classics. My favourites. Cannot live without a microplane. Most useful non motorised gadget of all time. I also have flash tin attraction . Bread is looking mighty good.
    Sandra, do you mind thumbing through the index of those two Marcella books and looking for the recipe of a cake called Torta di Amaretti e Ciocolato. I lost those two books ( I think there was a maroon coloured one also). I asked Marcella’s son to send the recipe, and he did, but I have a feeling that he has increased the weight of the butter.If that recipe is there, could you send it please. Its an old favourite. xx

    Like

    • ladyredspecs
      May 6, 2017

      Love these old cookbooks, nothing too challenging or tricked up, just good honest food. The recipe you’re looking for is in neither of my MH books, sorry. I thought I had made a baccala dish from one of them but can’t find that either

      Liked by 1 person

      • Francesca
        May 6, 2017

        Thanks for looking Sandra, it must be in the maroon coloured one.

        Like

  7. thesnowwoman
    May 3, 2017

    Those books look interesting, I bet there will some delicious food coming out of your kitchen soon. I have to get some shower caps for the kitchen!

    Like

  8. SeattleDee
    May 3, 2017

    Bring on the new Italian posts! what a varied collection of cookbooks to spark your imagination. Your sourdough loaves look scrumptious; do you have to adjust ratios or procedure much when you use 100% spelt?

    Like

    • ladyredspecs
      May 3, 2017

      Thanks Dee. I was fortunate that both sourdough starter and the guidance using spelt flour came via IMK. I use a higher proportion of starter than what you’d generally use with wheat but the rest is pretty much the same. All my sourdough posts use 100% spelt if you’re interested.

      Like

      • SeattleDee
        May 4, 2017

        …and now I’ve a tasty research project ahead as I browse your archives and and others, as well as search for a local supplier of spelt. Thanks for the info.

        Like

  9. Mae
    May 2, 2017

    That’s a fantastic collection of Italian cookbooks. I love Claudia Roden.

    best… mae at maefood@blogspot.com

    Like

    • ladyredspecs
      May 3, 2017

      I have enormous respect for Claudia Roden, I have all of her books and love the informative mix of food and culture teamed with reliable recipes.

      Like

  10. oh yes i adore my microplane grater. sooo very useful. look at all that gorgeous bread of yours. so clever. and such a clever idea re the shower cap. Glad you found New Farm Deli. have you tried some of the whacky delis over at West End? so much fun. Yep loving this cool weather. thank goodness for autumn. I have added your link to the May post. cheers x

    Like

    • ladyredspecs
      May 2, 2017

      oh Sherry I’ve bombarded you with comments, delete them if they come through, please. I owe my sourdough success to Celia and I have to say that as time passes the loaves just get better and better. I haven’t been to West End looking for food, too easy to shop locally. Must go exploring.

      Like

  11. Moya
    May 2, 2017

    Sandra, your sourdough bread looks amazing 🙂 Wouldn’t be without my microplane zester too and those gorgeous tins… wouldn’t thrown them out either. Enjoy the cooler months ahead and the warm and hearty dishes you will make 🙂

    Like

    • ladyredspecs
      May 2, 2017

      Thanks Moya, I remember life before microplanes came on the market and really appreciate it’s ease of use. I find it indispensable

      Liked by 1 person

  12. katechiconi
    May 2, 2017

    Sandra, that’s a wonderful microplane. I’ve hated mine for a long time because it’s too wobbly and flexible, and doesn’t grate efficiently. If you can replace yours, so can I!

    Like

    • ladyredspecs
      May 2, 2017

      You won’t be sorry, it’s worth spending a few $$ extra to get an extra sharp well balanced microplane. I use mine everyday. They seem to stay sharp 3-4 years with heavy use

      Like

      • katechiconi
        May 2, 2017

        Right, well, if the Husband queries it, I shall tell him you said I needed one 🙂

        Liked by 1 person

  13. More books! Can’t wait for your Italian inspired posts and can see my amazon account will be busy again. Love those tins and I would do the same with repurposing them – very pretty. Smoked paprika has become a staple in my kitchen and wish I could get wasabi (perhaps on next visit to UK?). Love the idea of the shower caps. We waste too much plastic here in packaging and endless use of cling film. Kalo Mina (happy month), Sandra!

    Like

    • ladyredspecs
      May 2, 2017

      I love decorative tins and have a whole High St of tea tins in my workroom. I hate plastic wrap and get very frustrated with the packaging on fresh food. At least the shower caps can be put over the bread proofing baskets. I could send wasabi….

      Liked by 1 person

      • I may take you up on that offer of wasabi if I can’t get it in the UK. I’m back there next month, so it’s on my list. Thanks!

        Like

      • ladyredspecs
        May 2, 2017

        No problems, and no end date on the offer either…

        Liked by 1 person

  14. Eha
    May 2, 2017

    Well, I do hope we will be the recipients of some of that Italian inspiration coming your way also 🙂 ! Am blessed with three books in your pile: don’t remember whether it was you or not who recently put me onto ‘Lorenza’s Pasta’ – am just getting into it!! And thank you for ‘reminding’ me about the state of my microplane . . .

    Like

  15. dunelight
    May 2, 2017

    It’s full on Spring here. I’ve been waiting for the orchards to bloom so I can go on a photo shoot spree AND get out in the woods to pick some ramps.

    Like

    • Eha
      May 2, 2017

      I most probably am awfully ignorant, but are there ramps in Australia? It’s just that three blogfriends from the States have mentioned them in private letters this morning: one was about to make kimchi from them !!

      Liked by 1 person

      • katechiconi
        May 2, 2017

        Hi Eha, ramps are wild leeks, Allium tricoccum. They’re native to North America, so I don’t think we’d find them here…

        Like

      • ladyredspecs
        May 2, 2017

        Thanks Kate my answer would have been a lose less succinct. I’ve heard the wild garlic greens in the UK referred to as ramps as well but they too are unknown here

        Liked by 1 person

      • dunelight
        May 3, 2017

        Oh my, I bet they would work for kimchee. They are wild garlic/onions that come up early in the spring before the trees fully leaf out. I don’t know if there are any in Australia, we have them in Michigan in the United States.

        https://en.wikipedia.org/wiki/Allium_tricoccum

        Like

      • Eha
        May 3, 2017

        Thanks to all! If you go to ‘Mad Dog TV dinners’ the conversation continues and expands, but, yes, my letters and photos did come from the Great Lakes area! Lovely lessons . . .

        Like

    • ladyredspecs
      May 2, 2017

      The change of seasons change my moods, change the food I want to eat, the passtimes I pursue, enjoy your spring.

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Information

This entry was posted on May 2, 2017 by in Cooking, Food, In My Kitchen and tagged , , .
%d bloggers like this: