In My Kitchen – April 2019

In My Kitchen – April 2019

Well, as one blogger wrote last month, this should be titled Not In My Kitchen. Why, because I haven’t been very inspired to spend quality time there. Do you ever get that way? The grey days are getting to me and I hunger for fresh tomatoes, basil, grilled food, and a glass of rose sipped on a deck warmed by the sun. Alas, it is not to be for several more months.

Meanwhile the garden provides wonderful lettuce, and kale…lots of kale.

Arugula, radishes, and lettuce

To maximize the deliciousness of that lettuce I purchased a new salad spinner. The old one threatened to jump off the counter whenever I used it and inspired the dogs into fits of barking.

Austrian Technology

The new one is by Mueller from Austria and it is very well made, in fact they mention European craftsmanship in their brochure. While placing my order on Amazon they suggested that other folks who have made this purchase also bought a container for storing the lettuce (those Amazon folks are clever and devious). Anyway, I fell for the sales job and purchased it as well, and I am very happy I did. It does seem to keep the lettuce fresher for longer. I feel a little less guilty because I’m not buying those plastic clam shells of lettuce from the store. I’m on a kick to reduce the amount of plastic that flows through the house, which is very difficult.

Anyway, here it is:

Lettuce keeper

It has a tray in the bottom where you can put a few drops of water. It stores a generous two dinners worth of salad, and we eat a large portion each meal.

 

Lettuce

Lettuce Keeper

All in all I think it is quite clever.

We are eating a lot of wonderful main meal salads.

Typical salad

Also new in our kitchen is this electric kettle. We drink buckets of tea and I find the electric kettles heat water faster than one on the stove, and it lessons the disaster of a kettle boiling dry. A common happening if you (or I) get distracted. Unfortunately they don’t seem to be terribly well made and we have already gone through 2 in the last 12 months. Maybe we just use it very frequently. Hopefully, this one will be different as it was more expensive. We shall see.

Electric Kettle

Meanwhile, soups and chili seem to be on the menu frequently.

Deconstructed Wanton Soup

Best Ever Chili Without Beans

In My Kitchen is this lovely tea towel, made by my friend Wendy to commemorate our Alaska trip last summer.

Alaska tea towel

And that is about it for this month.

In My Kitchen is part of a monthly review of kitchens around the world. Each month is a fascinating glimpse into what is new, I have learned so much about new ingredients and utensils from reading the posts each month. Do stop in, it’s hosted by Sherry of Sherrys Pickings. And please chat with us about what is new in your kitchen and in your part of the world.

In My Kitchen – December 2018

In My Kitchen – December 2018

It’s December, oh my! Last year we decided to be grinches and completely ignore the holiday. No tree or ornaments, minimal gifts, no Christmas puddings or special desserts, no turkey (although I did make roast beef), no stuffing (to my families great regret), no decorating at all. We were in the middle of getting the Oakland house ready to sell and downsizing. So, to keep our stress level at a bearable level, we decided to skip Christmas. It was empowering. I recommend an occasional miss to the craziness of the holiday. I give you permission.

This year it feels totally new and fun. After a year’s respite, we are deciding what traditions to keep, what is important to us. We have a tree, although it is somewhat smaller than the ones we used to have at the Oakland house. There is only room for the most beloved of ornaments. And I have decorated the house, but more on a minimal scale.

This year I am busy making gifts in the kitchen to share with friends and family. So, what is new in my kitchen? This post is part of a regular theme, bloggers from around the world share what is new in their kitchens each month. It’s a fascinating glimpse and I am so happy that Sherry has taken on the responsibility of hosting us each month. You can read those other posts by following the links on Sherrys Pickings.

In My Kitchen
Sherry’s Pickings

In my kitchen I have kumquats. I so rarely see them in the market that I had to snatch up a quart of them. My mother use to make wonderful preserved kumquats that she served with smoked chicken or turkey.

Fresh Kumquats

Preserved Kumquats

It’s a four-day process but very easy. I will be posting the recipe.

In my kitchen, I have Meyer lemons. I decided to harvest most of the lemons from the tree in a half wine barrel on the deck. There were dozens of small ones and I hope to encourage larger ones by the selective pruning.

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Meyer Lemons

In my kitchen I have Meyer lemon confit (a big hit), sugared Meyer lemon slices, and an Indian Meyer lemon pickle.

Follow the link to see the recipes if you find yourself in a similar position. Of course you could use regular lemons as well. Since you are using the skins, organic is better without that wax coating.

Lemon tree with blossoms and tiny new lemons

The tree already has many blossoms and tiny green lemons.

In my kitchen I have turkey stock, simmering from the turkey carcass that was in the freezer after Thanksgiving. It will be the base for wonderful soups this winter.

Simmering Turkey Stock

In my kitchen I also have turkey confit made from thighs. These I cooked for 24 hours sous vide at 149 degrees F. They come out meltingly tender and delicious. That’s some of the lemon confit and lemon olive oil in the bag flavoring them.

Turkey Thigh Confit

If you are cooking sous vide for many hours, I recommend purchasing a protective sleeve (made from wet suit material) and a cover. It will save electricity and keep condensation away, as well as saving plastic wrap.

Sous vide

You can purchase the hinged covers on Amazon, you will want to find the one that is specific for your sous vide machine.

In my kitchen I have homemade red wine vinegar. This crock has been going for several years now and the vinegar is wonderful. I pour in all the leftover dregs of red wine.

I am using the vinegar to make mustard as gifts. This is one of my mother’s favorite recipes for holiday giving. You need to be partial to the heat, it is hot. Again, another post in the making.

Beginnings of homemade mustard

Lastly in my kitchen is Fennel Spice. This is a recipe from Michael Chiarello. I use it to flavor roast chicken and lentil soups. If you have never had it, I highly recommend his recipe. It is positively addictive and is a favorite of mine for holiday giving.

Toasted Fennel spice before grinding

Lastly in my kitchen I have these wonderful tulips, definitely a splurge but they are so beautiful. I try to avoid purchasing commercial flowers (that industry is not at all environmentally sound) but couldn’t resist.

Tulips

I can enjoy them just on the other side of my kitchen sink. They are a splash of color on a grey cloudy day.

What are you up to in your kitchen this month?

 

 

In My Kitchen – November 2018

In My Kitchen – November 2018

November In My Kitchen is really about the October events. And truthfully, there isn’t much to tell. The next post in November (which will be posted in early December) will be an entirely different story. October was very quiet in the kitchen because most of the work and fun has been going on in the garden. To get an update you can click on this link, In My Garden – November 2018.

In My Kitchen is a collected series of posts (sometimes called IMK for short) hosted by Sherry of Sherry’s Pickings. Click on this link and you will be able to read other posts about fascinating things and wonderful ingredients in kitchens all around the world. It is especially fun to read about kitchens in your opposite hemisphere. For me in Northern California that would be the Southern Hemisphere, where spring is just starting.

But there are a few new things in my kitchen.

I purchased a large bag of porcini mushrooms while we were in Italy in September.

Dried Porcini Mushrooms

I was looking forward to making something with them, they are terribly expensive here in the states. November is the beginning of the fresh mushroom season (it’s a big deal up here on the coast). Fresh mushrooms of infinite varieties are stocked in the local grocery stores and even at roadside stands.

Deborah Madison in her new book, In My Kitchen, had a recipe for dried porcini, fresh mushrooms, and tomatoes that looked delicious. It was a perfect opportunity to sample the dried mushrooms.

In My Kitchen by Deborah Madison

It would be a wonderful vegetarian main dish served over polenta. We served it as a low carb (we did just get back from Italy after all) side with a few slices of steak. I will post the recipe in few days.

Porcini and Stewed Tomatoes

New In my kitchen is this antique Bakelite tomato knife. It was a gift from my friend Dianne, who is an avid thrift store and antique store shopper. Bakelite was the first plastic made from synthetic components by an American chemist in Yonkers NY in 1907. This one has a wonderful retro look.

The first cranberries are appearing in the markets and I made this apple-cranberry sauce to take to dinner at a friend’s house. He was making pork roast and asked us to bring the apple sauce. I couldn’t resist making something more seasonal.

Apple Cranberry Sauce

Lastly, new in my kitchen is the makings of Michael Chiarello’s fennel spice rub. It’s a favorite in our household; a mixture of toasted fennel, cardamon, white peppercorns and salt. I usually add some cumin seeds because I love them so much. I often give it in small jars as a present during the holidays.

Fennel Spice Rub

Happy Holidays everyone!

In My Kitchen
Sherry’s Pickings

January 2018 – In My Kitchen

January 2018 – In My Kitchen

At the moment I have three kitchens, which is at least one too many. The kitchen of our Oakland house is mostly empty, the floors are being replaced and stained. It goes on the market on January 28, my Mom’s birthday. I hope it is an auspicious day.

Oakland Kitchen

Oakland Kitchen

I will be sad to leave the back splash of hand painted tiles. Chris painted them for us when I discovered that similar painted ones at the tile store were $50 each. There is no way to remove them without ruining the wall.

Our second kitchen is in Swan’s Marketplace co-housing. We were lucky to find a fully furnished apartment that we could rent for a few months. Even better, it is across the courtyard from a friend’s apartment. I have always wanted to experience co-housing and it is lovely!

Swan’s Co-housing kitchen

Swan’s Co-housing kitchen

And kitchen number three is at our Fort Bragg home, my refuge with the dogs. I was fortunate to have a friend and her dogs visit over the Christmas holiday, so we had a “pack” and a delightfully furry time.

Quinn, Heather, Casey and Oreo

Casey and Oreo – any snacks for us? We like messy cooks.

They like to hang out with me in the kitchen.

What else is in my kitchen this month? This red typewriter case is a family heirloom, rediscovered in the back of the garage when we were clearing it. For many years it was the family picnic case, always at the ready for an impromptu meal on the road. I think at one time it actually held my mother’s manual typewriter, the ones she typed for her cooking classes. But mostly I remember it as containing “the essentials” if we were renting an ill-equipped cabin or needed to stop for lunch on a long drive or road trip.

The Typewriter Case

Inside the typewriter case

In my temporary kitchen I have a soda stream. This is an amazing gadget that turns ordinary tap water into soda water. This is very environmentally wise if you consider all the plastic or glass bottles used for fizzy water.

Sodasstream

In my kitchen I have a new book by Nigel Slater “The Christmas Chronicles”. This is for next Christmas, because of the move we didn’t have time for much of one this year. I have plans and high hopes for Christmas 2018.

Nigel Slater “The Christmas Chronicles”

I think all the new foods at the market are fascinating, fancy chickpea crumbs to replace panko.

Chickpea crumbs

Here is another gem, freeze-dried blueberries. I will use them to flavor my overnight sous vide oatmeal. They also have freeze-dried strawberries and pineapple.

Freeze dried blueberries

In my kitchen I have harvested Meyer lemons from the backyard tree in Oakland.

Meyer Lemons

And avocados and fruit from the store.

Avocados, tangerines, pears

And lastly, new in my kitchen is this lovely bowl from Heath Ceramics. It matches the salad bowl I received for my birthday and was a very considerate Christmas gift.

Heath Ceramic Bowl

You can go to Sherry’s Pickings for the monthly glimpse into kitchens around the world. Happy New Year everyone!

 

In My Kitchen – March 2017

In My Kitchen – March 2017

March is here and it’s time for the monthly In My Kitchen series. IMK posts give you glimpse into kitchens around the world. There are new cookbooks, new pots and pans, spices, flavorings, recipes, plus musings about cooking and the world. I think you will find the selection of posts fascinating. Stop by Liz’s blog to see the links. If you’d like to write an In My Kitchen post, send your link in a comment to Liz of Bizzy Lizzy’s Good Things by the 10th of the month.

In my kitchen I have a new tagine clay pot. This one is made by Emile Henry in France, they make very high quality ceramic cookware. You can use them directly on the stove (with the exception of induction) and in the oven.

I was first introduced to the joys of cooking in clay by Celia of Fig Jam and Lime Custard who is a very big fan.

  • The special clay from Burgundy evenly and slowly diffuses cooking heat to the very center of the dish. Food is cooked evenly, bringing out the flavors and aromas.
  • All Emile Henry products can go directly from the freezer to the oven. You can use them under the broiler and in the microwave.
  • The surfaces are very easily cleanable, they do not hold burnt food. All their products can go in the dishwasher.
  • All Emile Henry products meet the strict standards of California Prop 65, they do not contain any lead or cadmium and are 100% food safe.
  • All products come with a 10 year warranty.

Emile Henry Tajine

The tagine has been used for centuries in Morocco. In fact the name of the pot and that of the dishes it produces are the same. A tagine consists of chicken, lamb, fish and/or vegetables cooked in a sauce which is rich in spices and often contains fruit. Stewing food in a tagine helps it to cook evenly without drying out. The conical lid allows steam to rise, and slowly fall as the food inside bakes.

I made the same stew in both a tagine and a traditional casserole dish, the lamb cooked in the tagine was definitely more succulent although both were delicious. Look for those posts in the next week.

Lamb Tagine with Apricots

In my kitchen I have a couple of new cookbooks.

Tagines and Couscous by Ghillie Basan

I adore the spices used in Moroccan cooking and am looking forward to trying more recipes in my new pot. I will post the recipe for the lamb tagine, it was amazing!

In my kitchen I have another new cookbook, Small Victories by Julia Turshen.

Small Victories by Julia Turshen

I consider this a very practical cookbook, the recipes are fairly basic but include spin-offs for creating many new meals from the original. Each recipe also includes a tip that might be very useful (the small victory in the title), mastering the first recipe gives you access to many variations.

The recipe for turkey ricotta meatballs came from this book.

Turkey and Ricotta Meatballs with Tomato Sauce and Pasta

In my kitchen I have a new silicone spatula. i couldn’t resist it as we leave for Paris on the 23rd of this month, back in early April. Next months post may come from our vacation kitchen in France.

Silicone spatula

What is new in your kitchen this month?