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
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.
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
And lastly, I am looking forward to using this toasted pumpkin seed oil as a garnish for dishes.
Toasted Pumpkin Seed Oil
Thank you for visiting!
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.
I’m glad there is another newbie, I’ve been intimidated by all the lovely pictures of bread baked using the son/daughter of Priscilla. I’ll look forward to seeing your first efforts.
It’s quite a lot of pressure isn’t it to come up with a suitable name for your starter. I like your thinking in waiting to see how it behaves first 🙂
It is a lot of pressure, I’ve been pouring over baby books (something I haven’t done for 25 years!).
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
Priscilla is taking over the world, we’ll need to see a family tree next! You have done some lovely baking, Priscilla has set very high standards for her children.
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. 🙂
Thank you for visiting. How are you using the oil?
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
That’s a great idea, I am baking this weekend and will try it.
interesting oils you have there. i love the look of the confit lemon and garlic with the chicken. good luck with the sour dough; i have a starter from celia too but haven’t got up the gumption yet to make some…
Hi Sherry, let me know how you do with Celia’s starter. I am reconstituting mine today and hope to bake this weekend.
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.
Samuel birthed today, he looks very true to his name and is earless. After two feedings he is showing signs of life with breath and gas. We’ll see if I can even come close to all the amazing bakers who have sons/daughters of Priscilla. I doubt it!
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.
Liz, the lemon and garlic confit sounds delicious! And I hope your starter is working well for you! I have that pumpkin oil in my fridge as well! 🙂
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.
Liz, your canola & coconut oil intrigues me! (So do your chicken dish and pasta with kale.) Have you come up with a name for your “Celia starter” yet? Such fun!
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.