In My Kitchen November 2012

I think I just wrote one of these the other day. Where is the time going? Celia at Fig jam and Lime Cordial hosts this wonderful segment of sharing what’s in your kitchen this month.

This month I have these wonderful eggs brought to me by one of my students. They raise their own chickens and have such healthy diets. The wonderful thing about these eggs is that the inside of the shells are colored too.

I love the way they look and taste.

In my kitchen are some lovely flowers my son Tyler sent for my birthday.

In my kitchen is a fabulous jar of chestnuts! Actually, I’ve gone a bit chestnut crazy.

The FAB French Chestnuts!

I adore them. Eating them just out of the jar is so easy, I need to be careful not to eat the whole thing. They have around 10 calories each, no sodium unless you add it, fiber, vitamin C, B complex,protein, minerals and a great taste.

Last night I sautéed chestnuts with Brussels sprouts. Tasty!

Next I’m making a pineapple upside down cake with caramel and chestnuts. And then chestnut stuffing, sweet potato and chestnut pancakes, and chestnut ice cream. I might need more chestnuts.

And all these chestnuts…

I even have “Smiling Chestnuts!” How great is that?!?!?!

The best part is being able to buy them without having to peel them!

I found this stylized Buddha hand that is perfect for offering beverage napkins. Bev naps are a “thing” I have. I can’t stand a glass sweating all over the table so here is a bev nap for your drink.  I have bev naps for nearly every occasion.

This weeks Bev Naps

“Care for a Bev Nap?”

Our weather is becoming cooler. We sit outside in the late afternoons and evenings sipping cider or wine talking about our days. It is the time of day I enjoy the most. As the days turn colder, it feels so good to wrap your hands around a warm cup of tea and feel the crisp fall air on your face, laughing and talking the evenings away with my wonderful Robert.

Full Moon over Margarita

Full Moon over Margarita (Photo credit: bilbord99)

We watch the full moon rise between the big trees and marvel at how fast time is passing.

In the meantime, bread still rises, the grill still fires, dishes get used and washed over and over again as we pass through this circle of life.

Life is good.

 

In My Kitchen October 2012

I went to the new posts reader this morning and saw Celia’s new “In My Kitchen ” post  at Fig Jam and Lime Cordial and was shocked at how fast time has flown by.

Yikes! It has been over 2 weeks since I have posted anything. Guess when life gets busy, things slip by without realizing how much time has slipped by unnoticed.

turnips

turnips (Photo credit: hagerstenguy)

In my kitchen were 5#’s of fresh turnips and radishes which are being turned into Pickled Turnips. The recipe came from David Lebovitz a while back. As much as I love turnips and radishes, the recipe intrigued me, so I had to try them and fell in love immediately. A post with the recipe is in the works.

Pickled Turnips

In my kitchen is a big basket of lemons and some limes. Robert uses the limes in his drinks so I need to come up with some ways of using all these lemons we over bought. So I am planning to make lemon curd, preserved lemons, lemonade, dried zest, maybe some lemon vinegar and emulsified lemon oil and Chicken Piccata.

A Basket of Lemons

Right now, they are just a basket of lemons.

I bought a lemon squeezer just because.

Lemon Squeezer

In my kitchen is a new pan! I love this new square pan from All-Clad. I am sure they call it a griddle but I sure do like it. I have used it everyday since I got it.

Square Pan

In my kitchen is my levian. It was kept in the fridge all summer. Now that the weather is cooling down, it can come back out and hang out at room temperature. It will develop a deep rich flavor this way. Typically I make bread every week. I think September was a time warp because I didn’t make bread but once, maybe twice. And now October is also flying by. Can time be measured accurately by a levain life cycle? if so, I should read and listen to what it is telling me.

A Bowl of Levain

I have two buckwheat loaves in the oven. Next is a 10-grain loaf and an olive loaf with lemon and rosemary. I look forward to making that one!

Tyler gets to move back into his apartment next weekend so he will be cooking again. The “How To . . .” posts will start back again soon.

And there is another White Dinner Event on October 27 and classes resume again soon. Is it true that time speeds up as you get older? Is it time to write the November IMK already?!

In My Kitchen August 2012

Besides being hot in my kitchen this month, there are a few things I would like to share with you.

White Dinner Desserts Table

In honor of our kick off event for White Dinners in Charlotte, we did a White Dinner Dessert gathering.

So a friend of mine, Joanie, and I decided to make French Macarons and I think they turned out pretty good.

We made:

Vanilla Bean with Mango Curd Filling,

Blueberry with Lemon Curd Filling and

Lime green one with Chocolate Hazelnut Filling (We were playing with color)

We discovered the almond meal we used, which was made with almond skins on the nuts, made all the colors duller than we wanted.

They tasted great and our macarons had feet.

Pierre Hermes says to make and fill them, set in the refrigerator for 24 hours before serving. We did and Man-o-man.(Yup I said ‘man-o-man’)

Did they taste great; the mouth feel was so hard to describe! Love, love, love these tasty morsels.

I had heard each macaron had roughly 100 calories in it so you can guess they didn’t stay around here too long. I threw away what was still around this morning , easier than wearing them on your hips.

It was so much fun making them, I look forward to making more. The best part is giving them away before they get stale.

some Fresh Figs; shared bounty strikes again. I traded some pickles.

The first dish created with the figs was a chicken dish with rosemary, garlic and figs. The pan was de-glazed with red wine and finished with a splash of balsamic vinegar. It was delicious but no pictures, sigh.

The intention is to make an almond fig tart with the remaining figs but, as you can see from the bowl, they are disappearing fast.

I adore fresh figs.

A dwindling bowl of fresh figs, that tart better hurry up and get made!

Lastly, in my kitchen this month is a glimpse into my spice cabinet.

I try to use things up quickly so I can either make more or buy more. I keep dried, sliced and minced garlic on hand for emergency back up units when fresh garlic isn’t around.

Any lemons we use get zested with a fine microplane. The zest is dried to be used in shortbread, fish, pasta or soup dishes. Why just use the inside when the zest has so much flavor?

A standard unit of Montreal Steak Seasoning holds a permanent spot in the cabinet.

Those square jars are so wonderful, I use them over and over again. The brushed stainless steel tops make them perfect for storing spices and seasoning concoctions I create and often share.

The Spice Cabinet

So much food moves through my kitchen it is hard to believe we are only two. But I feed everyone who comes by. Even the UPS man gets cookies.

Hey, it makes me happy.

So that is what is in my kitchen this month. I can’t believe a month has gone by already.

A BIG thanks goes out to Celia at Fig Jam and Lime Cordial for hosting this marvelous idea!

August? Really?

Guess that’s why this post is late!