February in My Kitchen – “In My Kitchen” 2015

In My Kitchen

This post is part of a regular monthly gathering of food loving bloggers. “In My Kitchen” is hosted by lovely Celia from Fig Jam and Lime Cordial. Please come visit and see what is new in kitchens around the world.

I was away for the last two weeks of January so my February kitchen is rather empty and bare compared to other months.

There was, however, this lovely package of sourdough starter waiting in the fridge when I got home. It came all the way from Australia; from Celia, an amazing baker who is sharing her sourdough starter (named Priscilla). This week I will revitalize it and bake my first sourdough bread in over two decades. Stay tuned for the results. The fabulous loaves being baked by my fellow bloggers are impressive, you have indeed set a very high bar! I’ve been pouring over Ceclia’s website and will first try the overnight sourdough. I’m still agonizing over the proper name for my son/daughter of Priscilla. I want to get a finger on his/her nature before I decide.

Son of Priscilla

Son of Priscilla

Ready for bread baking

Ready for bread baking

An abundance of Meyer lemons on my backyard tree prompted me to make preserved lemons and Meyer Lemon & Garlic Confit.

I stuffed some boneless chicken breasts under the skin with the confit and baked them (first cooked in a skillet for 10 minutes with the skin up, then baked at 425 degrees F until brown and done). They were excellent.

boneless chicken breast

Chicken stuffed under the skin with lemon & garlic confit


Then used the confit with a dish of pasta with kale.


Pasta with Kale and Lemon/Garlic Confit

I haven’t seen this particular type of oil before, it made yummy tortilla chips.

Canola & Coconut Oil Blend

Canola & Coconut Oil Blend

And lastly, I am looking forward to using this toasted pumpkin seed oil as a garnish for dishes.

Toasted Pumpkin Seed Oil

Toasted Pumpkin Seed Oil

Thank you for visiting!

20 thoughts on “February in My Kitchen – “In My Kitchen” 2015

  1. oh yum!! I love everything in your kitchen again this month. I have some of Celia’s wonderful starter in the fridge, but haven’t used it yet. Maybe that will be a project for the weekend. I too am struggling to find an appropriate name. Plus I’m drooling over that chicken. mmm.

  2. Priscilla seems to have a life of her own judging by all the sourdough baking activity at IMK. I’m sure you’ll make beautiful loaves Liz. Love the sound of the lemon donfit

  3. OK, I’m now officially jealous of all Priscilla’s adoptive parents. Love the chicken and the pasta. We have just discovered pumpkin seed oil and it is sensational. 🙂

  4. Oh, I’ve never seen that canola/coconut oil – it sounds good. I’ll have to keep an eye out for something similar. I love pumpkin seed oil and it will be wonderful with your new sourdough. cheers Fiona xx

  5. Priscilla must be a very proud mum! She’s got kids all over the place. I’m loving catching up with all the names – no pressure, haha! I adore your pumpkin seed oil. I use it (sparingly) to finishing salads and vegetable dishes.

  6. Your chicken looks delicious but I really crave a large serving of the Pasta with Kale and Lemon/Garlic Confit! YUM! Congrats on your newborn sourdough Samuel; looking forward to tales of his adventures in the kitchen.

    • Hello, thank you for visiting. The pasta with kale was delicious. What can I say about the first effort…good but not great. I think Samuel was still recovering from his birth pangs. I am starting overnight sourdough again today. The starter in the fridge is going crazy so I think he is ready for action.

    • Hello Celia, how do you use the oil? I have yet to try it.

      Well, my first efforts were a C (bread was a bit heavy, I don’t think the starter was quite active enough). Samuel just had his second feeding about 30 minutes ago and seems more lively this weekend. I’m planning to bake your overnight sourdough if he behaves himself. I’ve ordered one of the Falcon pots (all the way from the UK) and it will be here in mid-March. I’m very excited that one of his grandparents was from SF! In a way the family has come home.

    • Hi Kim, thank you. I have named my starter, Sammy. But he is stubborn. I’ve made two batches of bread so far. I’d give the first a C and the second a C+, so there is improvement but it certainly doesn’t look like all the wonderful loaves I’ve seen from other Celia progeny. I’ve purchased a different flour, filtered water, and an enamel baker (all the way from the UK) and will try again this weekend.

      How are you doing? I was so sorry to hear about the fire and so glad that no one was hurt. Those types of things could happen to any of us, my heart goes out to you. I am enjoying reading about your new home and stove. The community that Celia has put together is amazing. I feel so blessed to have stumbled into it.

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