from one generation to the next
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.
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.
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 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.
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.