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In My Kitchen November 2017

November already, how the months fly past! I’m linking up with Sherry from Sherry’s Picking the hostess with the mostess for the monthly In My Kitchen forum, a regular get together of worldwide food bloggers who share what’s been happening in their kitchens.

bread making tools

bread making tools

In My Kitchen I have new tools to aid with my sourdough bread baking endeavours. The functionality of the dough scraper way exceeds expectations. I use it to divide dough, move dough and clean up dough that is stuck on my stone bench top.

The lamé, a dough slashing blade with handle, I bought cheaply to try out. After admiring hand carved and hand wrought lamé handles I settled on a cheap plastic number with a fixed blade. It will take some practice to perfect the technique but I do see the ease and advantage of using a thin fine blade for slashing my loaves before baking.

salted anchovies

salted anchovies

In My Kitchen I had some salted anchovies. Most people either love or hate anchovies. We love ‘em. When these little guys turned up in my local deli I just had to give them a try. Let me tell you there is no going back to anchovies packed in oil after sampling these. They’re a bit more work to prepare. They need to be soaked to soften them, then filleted, but the flavour is wonderful.

In My Kitchen I have goodies from last week’s Brisbane Good Food & Wine Show.

Oz Harvest Tea Towels

Oz Harvest Tea Towels

Oz Harvest is a charity dedicated to feeding the homeless and underprivileged by utilising unwanted food and ingredients collected from restaurants, cafes, caterers and food retailers which are then turned into nutritious meals for those in need. I use tea towels to wrap up leafy greens so they stay fresh in my fridge. Using those I purchased from Oz Harvest not only supports this worthwhile charity but  will remind me that waste is irresponsible. Oz Harvest, nourishing our community.

salami and cheese

salami and cheese

In my Kitchen I have some delicious new products I tried and enjoyed at the Food Show. Firstly there’s a locally made Duck and Juniper Berry Salami from “Goose on the Loose.” It’s quite a taste sensation without the fattiness often associated with salami. The cheeses, both French in origin have been aged to their peak.  Herve Mons Gabietou from the Basque region is a delicious firm nutty tasting cheese made with both sheep and cow’s milk. From the same affineur I have the sweet, savoury and buttery Bleu D’Auvergne. These purchases cry out for a good loaf of sourdough and a decent bottle of red wine.

As an adjunct to what happens In My Kitchen I’ve just finished reading “Coming To My Senses” by Alice Waters of Chez Panisse fame. It’s the story of her young life and the experiences that shaped her ethos as a restauranteur and food campaigner. While Waters is older than me I vividly remember the times when San Francisco was the centre of flower power and counter culture. My journey with food has been an undetectable ripple compared to the impact Waters has had on the current food movements, but I relate to her experiences and beliefs on many, many levels, albeit in a different time and place.

                   Sherrys Pickings

 

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

37 comments on “In My Kitchen November 2017

  1. Beck @ Goldenpudding
    November 18, 2017

    I really need to get a lame too Sandra, the bread knife really isn’t cutting it (bad pun unintended!) My favourite hack with these things is using a paint scraper as a bench scraper/dough cutter – works great 🙂 And another anchovy fan here though I found the salted ones a bit annoying as they come in such big tins and the salt seemed to get everywhere in the fridge – might just be me though…

    Like

    • ladyredspecs
      November 18, 2017

      Hi Beck, I saw a great lame hack and tried it the other day. All you need is a square satay stick and a double edged razor. You thread the blade onto the end of the stick then give it a twist to secure it. The lame I bought is disposable I realized after I wrote the post, although the blade may take a few sharpenings it seems to have dulled already.

      Liked by 1 person

  2. Kim Bultman
    November 14, 2017

    Sandra, thanks for your multi-purpose post.I grew up in a “hold the anchovies” mindset, but have since come to appreciate their flavor — and your prep tips! Loved your recommendations on Alice Waters’ book. (About to search Amazon as we speak.) If you’re in need of another tome to tempt your palate, look up “Becoming Madame” by Olivia de la ‘Valiere… as delightful a read as yours!

    Like

    • ladyredspecs
      November 14, 2017

      Thanks Kim, I followed Olivia when Becoming Madame was just a lil ol’ WP blog. Didn’t know she published a book. I’ll go look for it right now and then I’m going to read the IMK posts

      Liked by 1 person

      • Kim Bultman
        November 15, 2017

        My copy of Alice Waters’ “Coming To My Senses” is on the way, yay! (The title alone prompted ordering… your recommendation seconded it.) Thank you! Hoping you can connect with Olivia’s book, too — one of the best food/love stories I’ve read recently — with recipes, to boot! Enjoy… off to catch up with the rest of the IMK’ers. 🙂 Such FUN!

        Like

  3. I just received Alice Water’s book as a birthday present from my husband but haven’t read it yet, I am looking forward to it. I don’t think she is a natural writer so that may be why you think she lacked passion. I will let you know. It came with a reservation to the restaurant at Chez Panisse, where we had a fabulous dinner last night with friends.

    Like

    • ladyredspecs
      November 11, 2017

      Lucky you, dinner at Chez Panisse is on my bucket list. I have heard Waters speak a few times, very passionately so you’re probably spot on re her writing

      Liked by 1 person

  4. Francesca
    November 10, 2017

    I love salted anchovies and buy them by the large tin full as they keep forever. Yum. And some of my little ones love them too- we train them well. Keen to read that Alice Waters book too.

    Like

    • ladyredspecs
      November 10, 2017

      Maybe I’ve been wearing blinkers but this was the first time I’d seen salted anchovies. I’m a convert!

      Liked by 1 person

      • Francesca
        November 10, 2017

        You can get them in a tin- usually from Sicilia- for about $18. They last well once you take the lid off with another plastic lid and all that salt. Great on pizza too.

        Liked by 1 person

  5. The Hungry Mum
    November 6, 2017

    mmmm, cheese! I love the work done by OzHarvest, they are such a fab charity.

    Like

  6. Liz - Good Things
    November 6, 2017

    Hi Sandra, and happy November to you! I think I like your lamé better than Tandy’s hack from Paul Hollywood (those razor blades are scary!). The sardines look and sound amazing.

    Like

    • ladyredspecs
      November 6, 2017

      Interesting you say that, I tried Tandy’s idea, it’s actually much more effective. Salted anchovies are great! 😘

      Like

  7. Lisa @ cheergerm
    November 5, 2017

    What lovely provisions, I read Alice Waters and Chez Panisse by Thomas McNamee a wee while ago and it was very good. I will have to go look this book up. Cheers.

    Like

    • ladyredspecs
      November 5, 2017

      I found Water’s book lacked passion but maybe she’s just not a writer. A bio may be a more enjoyable option

      Liked by 1 person

  8. Napoli Restaurant Alert
    November 5, 2017

    Oh I love my bread lame, no turning back after you use one. And envious of that duck salami…..

    Like

  9. Debi @ An Evolving Life
    November 3, 2017

    A packed IMK post! You are right about the anchovies in salt. People say the same about capers. Using tea towels for lettuces etc. in the refrigerator sounds much more economic and environmentally friendly than using paper towels. Must remember to start doing this! Love the sound of that duck salami. Please let us know how the lame works for you. I still use a sharp serrated knife to make my slashes and it does drag the dough a little. Finally, I didn’t know of Alice Water’s book – must add this to my list of cook’s biographies. Have something coming up soon this month on Paula Wolfert, who I think was an influence on Waters.

    Like

    • ladyredspecs
      November 3, 2017

      Yes a great comparison capers and anchovies. I only use salted capers, much much more flavour and smaller size too. I use my old thin tea towels as well as those that are ugly to wrap anything leafy, as well as celery and spring onions. It really prolongs their life. Water’s biography is a light and interesting read, but not as passionate as I expected

      Liked by 1 person

  10. Mackay Sherry
    November 3, 2017

    Now that’s interesting. I have read a blog post about the dough slasher this week and here you have one too. Funny how things pop up in the ether. What a shame I missed the good food and Wine show last weekend. Always so much to do on weekends isn’t there? I’ve just finished that book by Alice Waters too:). I love anchovies especially the white ones. Sooo delicious. Thanks for joining in IMK and the mention. Much appreciated. Cheers S x

    Like

    • ladyredspecs
      November 5, 2017

      The Food & Wine Show was a bit the same as last year so you didn’t miss much Sherry. I love white anchovies too but they’re no good for cooking with. The salted version were amazing

      Like

  11. Eha
    November 3, 2017

    Thrilled about the work Oz Harvest is doing and support it every chance I get. Totally a win-win situation! And being Estonian-born I have rarely used anchovies in oil . . . but salted, pickled etc anchovies are ‘there’ almost every day . . . . actually most I use do not have to be soaked at all . . . . obvious breakfast on top of hardboied eggs on top of black bread . . .

    Like

    • ladyredspecs
      November 5, 2017

      Like the sound of your breakfast Eha, salty fish and eggs are fab together

      Like

  12. Jan
    November 3, 2017

    I love sardines and good ones are so expensive so i will hunt these out as well as the Alice Waters book. Have you read the memoir Blood, Bones & Butter by Gabrielle Hamilton – she has a restaurant in New York – it’s very interesting. Oz Harvest is great and the tea towels would make good Christmas presents. I’ve been buying Who Gives a Crap toilet paper – it makes for a laughter filled talking point and friends and visitors leave clutching a roll of toilet paper!

    Like

    • ladyredspecs
      November 5, 2017

      Haven’t read the book you mentioned but will look out for it. Oz harvest deserves all the help they can get as does that ethical loo paper.

      Like

  13. Mae
    November 2, 2017

    Your kitchen is full of new flavors and products. The food show appears to have been very neat.

    The Alice Waters book looks like a good read! Several other authors have traced the food revolution that started in Berkeley and L.A. in the seventies, but I hope to read this one to get the first-hand account of how it happened. I left Berkeley just before she got there, so I know what the food scene was prior!

    best… mae at maefood.blogspot.om

    Like

    • ladyredspecs
      November 5, 2017

      I’m sure you’ll be able to relate to a lot of what Waters has to say, Mae, it’s always good to have context

      Like

  14. Gretchen
    November 2, 2017

    A bench scraper is truly a must, I find myself using it more and more lately. I too have admired the hand carved lames, someday maybe I’ll get one. In the meantime a plastic one works well. The salami and cheeses do sound perfect with wine and sourdough. Nice to know hike you use your tea towels they are supporting a worthwhile cause.

    Like

    • ladyredspecs
      November 2, 2017

      Both Oz Harvest and their counterpart Second Bite deserve all the support they can get. They’re feeding the needy and saving the planet at the same time!

      Like

  15. fergie51
    November 2, 2017

    I’m a ‘love em’ for anchovies, sadly the only one here. I’d be interested to see what you think of the lame, I just use a plain old razor blade as I cannot see the value in the pricey ones. I didn’t like the one I had like that, but one thing I have learned is that different things suit different people, so you go with whatever works for you. Those scrapers are brilliant! Love Oz Harvest too, so logical. What an interesting read that book sounds. there are some amazing stories about truly amazing people around. Thanks for the peek!

    Like

    • ladyredspecs
      November 2, 2017

      You’re welcome. I’d been slashing loaves with a steak knife until I got the lame and that worked for me. I think if wanted to do intricate patterns the lame would work but on a day to day basis I could manage without. How do you handle the razor without a handle?

      Like

  16. Penne Cole
    November 2, 2017

    I have a plastic scraper. Doesn’t sound nearly as useful as yours!

    Like

    • ladyredspecs
      November 2, 2017

      I have plastic scrapers too and find them best on the curved surface of a mixing bowl. the metal scraper is very useful

      Liked by 1 person

  17. The Year I Touched My Toes
    November 2, 2017

    Hello, do you soak the sardines in water or milk? Louise

    Like

    • ladyredspecs
      November 2, 2017

      Hi Louise, I soaked these salted sardines in water to soften them so I was able to remove the backbone. I would have done a second soak in milk if they had tasted super salty, but it wasn’t necessary

      Liked by 1 person

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This entry was posted on November 2, 2017 by in Cooking, Food, In My Kitchen and tagged , , .
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