In My Kitchen, March 2017

In my kitchen, I am surrounded by summer’s bounty, despite the seasonal peculiarities. The tomato crop has been ordinary: most people who live in, or near, Melbourne are complaining. There will be no passata making day for us in 2017. The zucchini and cucumbers have also been slow, but are now getting a new life with a dry, warm autumn. I am quite happy with the trade-off, with abundant plum, blackberry and fig crops this year, the seasonal surprises in my kitchen.

First bowl of blackberries. They are flushing every week.
First bowl of blackberries. A flush every week.
Today's garden pick
Today’s garden pick . Some will go on top of a pizza.
Pizza 5 Tesori
Pizza Cinque Tesori

Today’s ‘Five Treasure Pizza’ includes yellow pear tomatoes, cherry tomatoes, grilled baby zucchini, finely sliced red onion, and a handful of shrimp, scattered with tiny Greek basil leaves. This week’s dough was based on a mix of doppio zero white flour ( tipo ’00’) and a small proportion ( 50 g) of wholemeal spelt to give the dough a little more body. I like yeasted pizza more than sourdough, with long rises in the fridge, ( up to three days) making it even better.

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I am trying to vary my bread flavours and methods, and have been inspired by Maree’s new facebook group, dedicated to Sourdough making. The sourdough loaves above were loosely based on a recipe from the Bourke Street Bakery Cookbook, and includes 60% wholemeal spelt. I like these nutty loaves, especially with soft blue cheese or zucchini pickle. The loaves below are my “Stand By Your Fam” high hydration loaves courtesy of Celia. I can now make these everyday loaves on autopilot, made in the evening, put to sleep for 8 hours or more, then shaped into loaves in the morning. These are favoured by the man and the extended family, with 75% baker’s white and 25% wholemeal.

Stand by your fam sourdough loaves.
Stand by your fam sourdough loaves.

A quick summer dish, spaghetti al nero di seppia, (squid ink spaghetti), is topped with a good commercial mix of seafood marinara, cherry tomatoes, garlic, olive oil and torn basil. The black pasta by Molisana is surprisingly good. Thanks Signorina at Napoli Restaurant Alert for reminding me about this pasta last month.

A quick Spagetti marinara
A quick Spaghetti marinara

I made these preserved lemons back in December. They have provided a lemon boost to many a dish this summer, especially given that lemons have been scarce, in contrast to limes which are now common place.

Preserved lemons, bridging the lemon gap.
Preserved lemons, bridging the lemon gap.

Oh no, there’s a chook in my kitchen, again! Mischa has been carting a red chook into my kitchen since she was 5 years old. At the old house, she used to sit on a garden swing with Hermione and put the chook to sleep. The red chook is always called Hermione, even though we don’t usually name our hens, and there have been at least six generations of ‘Hermiones’ since that first one. The conversation usually goes like this.

“Please take that chook out of the kitchen, Mischa.”

“But it’s Hermione”, said in a child- like voice, even though Mischa is now almost 20!

That’s what I like about my kitchen, the mad stuff. The other rooms of the house are dull and lifeless, sedentary rooms dedicated to kitchen recovery.

Mischa and Hermione.
Mischa and Hermione no. 7

Thanks Liz at Good Things, for hosting this monthly roundup. If you have ever thought about blogging, the monthly IMK is a good place to start. Most of my bread inspiration and support has come from friends found in this forum.

In My Kitchen, November 2014

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Kitchens, more than any other room in the house, have stories to tell. My kitchen isn’t very old: it was built in the early 1990s by my good friend Ian, a teacher with whom I worked for 10 years. I don’t know how he did it: he had no previous construction experience and managed to build this house, its kitchen and all the fittings, on weekends, holidays and after work.

We acquired the house in November 5 years ago, after living in temporary accommodation, sheds and house sits for around 10 months. I bought this house because I knew how well it was built: home builders often over build. Being made of mud brick, it reminded me of my old ‘muddy’ house where I lived for 30 years. The stars were aligned. He was selling, I was homeless. A perfect match.OLYMPUS DIGITAL CAMERA

In My Kitchen, which was Ian’s kitchen, the benches are generous and too high for me. He is over 6 feet tall and did much of the cooking: I am ‘vertically challenged’ at 5′ 2, and as a dear friend just reminded me, shrinking!  Lower the benches, raise the floor or wear high heeled sneakers in my kitchen? Despite these benches , I love the kitchen and don’t plan to renovate: it is such a costly business.

OLYMPUS DIGITAL CAMERA Some of the pine board walls may need whitening and I did replace the stove with a new Ilve.  I love the Pizza function and the extraordinary heat for making bread. Most of the other functions are untried as I tend to always use the fan forced setting.


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In my kitchen I make pizza once a week. This one is topped with onion confit, white anchovies, olives and fresh oregano.

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In my kitchen I make bread, thanks to the mentoring of Celia, host of this monthly event at Fig Jam and Lime Cordial. I  have finally found the perfect bread for us. It’s an offspring of a few different recipes that came my way.  We call this bread ‘son of Craig’. It contains a mixture of white flour, wholemeal flour, rye flour and linseed meal and remains moist and fresh for days. Some days it is perfect: other days, it over proves when I get distracted. 

Son of Craig
Son of Craig

In my kitchen, the meals are simple. Pasta and soups are made with garden produce and a few pantry staples.  Lentils, chick peas, borlotti beans and pasta are sometimes garnished with a smoked trout or fetta, oil and Parmigiano.

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My Kitchen isn’t ‘House and Garden’: it is often messy and cluttered. It’s warm in winter and cool in summer. And now, after five years, it feels like hearth and home. It works hard for me and I am grateful and satisfied with its flaws and its assets, and I thank the builder and his wife.

A simple middle eastern lunch at casa mia.
A simple middle eastern lunch for the family.

 

In My Kitchen, September 2014.

OLYMPUS DIGITAL CAMERAIn My Kitchen this month I am listening to the music of  Jiang Yang Zhuo Ma.  I can’t start the day without her deep voiced Tibetan ballads stirring my spirit. With a cup of tea in hand, the first of many, I drift away and travel back through Szechuan Province in China. Then the kitchen business day begins.

OLYMPUS DIGITAL CAMERAIn keeping with the Chinese theme, we have some very good Chinese tea, gifts from our dear friends in Chengdu. It tastes of Spring and flowers. The tea shops in China are surprisingly beautiful. Some teas cost a fortune.

OLYMPUS DIGITAL CAMERAOn our road trip through the north of Szechuan Province, we visited a Szechuan pepper oil factory.  Back in Melbourne, I immediately sourced a bottle ( sadly not from the same factory). Used like sesame oil, it provides a deep, peppery finish to MaPo Dofu or drizzled over stir fried wongbok cabbage, for example.

Sechuan Pepper oil
Szechuan Pepper oil

I have a slight obsession with these vintage floral tin plates from China. Produced during the period of the Cultural revolution ( 1970s), they have become quite rare. I use them as prep plates, or as trays to cart things outside, or to collect, then wash, greens from the garden.OLYMPUS DIGITAL CAMERA

I also have a big pile of these Chinese fish patterned bowls as I am sure many others do. They are economical and handy for one bowl meals.

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I found this Chinese thermos in Labuan Bajo, Flores, Indonesia in the hardware store for $6.00. I had to buy it, even though it meant lugging it back to Sanur, Bali, before heading home to Australia. I fill it up in the morning and drink tea the Chinese way, topping up the same leaves.

OLYMPUS DIGITAL CAMERAMr Tranquillo likes a beer after work and this is his current drop of choice, Tsingtao of course.

OLYMPUS DIGITAL CAMERAI always keep a kitchen Buddha nearby to help with the day.  My Chinese kitchen sits very comfortably within my Australian kitchen, alongside the Italian cuisine, when I’m not cooking Turkish. Thanks to Celia from Fig Jam and Lime Cordial for hosting the ‘In My Kitchen’ monthly, thus allowing me to expose my love of China. Visit Celia’s site and open the many links to worldwide kitchens.

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