In My Kitchen is a collection of blogs from around the world. Please join us to find new recipes, ingredients, utensils (an occasional indispensable appliance) and views from kitchens and talented cooks from both hemispheres. A big thank you to Sherry for hosting us at Sherrys Pickings.
What’s new in my kitchen? I purchased these lovely blue/grey bowls when window shopping in Mendocino, CA. I fell in love with the rustic blue/grey glaze. They are the perfect size for snacks while binge watching Netflix. I have a weakness for bowls and would gladly use them instead of a plate most days.
In My kitchen there is a multitude of citrus; lemons, limes and mandarins (or clementines) fill my favorite cloth bowl. It was a Christmas gift from my friend Diane in Florida. I can’t wait to start traveling again and visit her. We’ve been friends ever since we met at homecoming my senior year in college.
Citrus and a couple of avocados
I see a couple of ripening avocados in there as well.
I have used some of the mandarin oranges to make roasted chicken with Cuties (or clementines or mandarins or you could even use regular oranges). It’s a simple sheet pan dinner full of sunny flavor.
In my kitchen I have some confit tuna. The recipe came from Melissa Clark’s book Dinner. I wasn’t sure how it would turn out and it used a couple of cups of olive oil, but it was delicious and didn’t taste oily at all.
I served it over some steamed Brussels sprouts with a couple of tablespoons of the oil drizzled over. Leftovers made absolutely the best tuna salad! The tuna was rubbed with harissa before poaching in seasoned olive oil.
From the kitchen in our Oakland home I can see orchids. These are the perfect plant for a place that is only visited a couple of times a month (at least now that most urban events are cancelled). They only need a good watering every two weeks to stay beautiful and the blooms last for months.
orchids
These are in a grey stand that my friend Peggy gave me for Christmas. I matches the overall urban industrial vibe of the condo.
One of the first things I do when I arrive at the condo and plan to stay for a few days is purchase flowers. You can never have too many flowers, and I love the scent of these lilies.
Lilies
These are sitting on the kitchen counter where I can see them from everywhere.
In my kitchen are the leftovers from making buttermilk brined roast chicken. This is a simple recipe that is next on the lis
Buttermilk Brined Roast Chicken
Brining in salty buttermilk results in the most delectable juicy white meat and crisp skin. It is absolutely a game changer.
Buttermilk Brined Roast Chicken
In My Kitchen I have served lamb patties this month. These are both gluten and dairy free. The yogurt sauce was made with Oat milk yogurt. I am so excited by the numbers of new ingredients that are dairy free available in stores these days. And some of them are quite delicious.
And very new in my kitchen this past month were guests. Now that we have been vaccinated we can welcome visitors up on the coast to actually stay in our guest room. After a year of social isolation is it heavenly. Our first guests brought their new puppy, Ollie.
Casey, Quinn and Olllie…ready for a walk
From my kitchen on the coast I could watch the dogs playing with each other. They were just as happy as we were.
What’s new in your kitchen this month?
I think Ollie was truly depressed for a day or two upon leaving, wondering where his new buddy Quinn was? Looking forward to a reunion 🥰 xo
Quinn was a little down in the dumps as well, they really bonded with each other. And Linda can’t get over that Ollie played with her 16 year old Yorkie. He really is a special pup.
that roast chicken has me salivating. how moist and delicious it looks. i love the idea of having flowers around the house. i must get back into that. such gorgeous dogs. they look like australian shepherds. i love all that citrus. i always have lemons in the fridge; my fave fruit to have on hand for sweet and savoury dishes. and i love those ceramic bowls. i have a mania as you know:) Thanks so much for joining in again. have a great month.
sherry
Hi Sherry, our two (the larger ones) are Australian Shepherds. Ollie (the brown one) is what is called a miniature American shepherd. They used to be called mini Aussies but are now a recognized breed. Our own are about 50 pounds and Ollie will be between 25 and 30 when full grown.
At our home in Fort Bragg I have so many trees and flowers outside that I don’t feel the need. But the condo is in a completely urban setting, so I need that touch of nature. Your garden probably does much the same for you.
I was enamoured by all the delicious looking food, until I saw the pups! They are too cute. Your orchids are amazing and I really should get myself another one 🙂
I love that they are so resilient. You only have to worry about over watering.
Buttermilk-brined chicken from Samin Nosrat’s book sounded good to us, but our effort with her recipe was not a success. Yours looks much better. I enjoyed seeing your kitchen happenings this month.
best… mae at maefood.blogspot.com
I will take another look at her recipe, I used one from the NY Times as my inspiration but changed it a bit. I need to post that one and will include a look at her recipe.