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.
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.
Then used the confit with a dish of pasta with kale.
I haven’t seen this particular type of oil before, it made yummy tortilla chips.
And lastly, I am looking forward to using this toasted pumpkin seed oil as a garnish for dishes.
Thank you for visiting!