The In My Kitchen gathering is on hiatus at the moment, as our lovely host Maureen concentrates on getting herself well. She’ll be back on the job in September and we wish her all the best for a speedy and complete recovery!
. . . . .
In my kitchen…
…are pizza bases made using our new high hydration sourdough, topped with pancetta, mozzarella and feta cheese. Pete has decided he likes these more than our usual yeasted version…
In my kitchen…
…is celeriac and potato soup, garnished with crispy sage leaves and served with sourdough focaccia croutons. I adore celeriac, but really only need to eat it once a year to be content…
In my kitchen…
…were Pete’s clever faux bacon bits, made by deep frying dried (not rehydrated) porcini slices for exactly ten seconds (they burn at twelve). They were part of a vegetarian dinner party we had recently for close friends…
In my kitchen…
…are dead soldiers from the abovementioned dinner party. It was a big night!
In my kitchen…
…are surplus sourdough loaves, sliced and stuffed with garlic and salted butter, ready for the freezer…
In my kitchen…
…are these stunning little cakes from Koi. Monkey Girl bought them for us – they tasted as good as they looked!
. . . . .
In my kitchen…
…are new dough scrapers from Chefs’ Warehouse. At less than $1 each, they add colour to my early morning bakes…
. . . . .
And speaking of early morning baking, in my kitchen…
…was very ripe high hydration sourdough, proved for 24 hours (including an overnight stint in the fridge). When I turned it onto the bench in the morning, it was blowing bubbles…
It was baked into three airy focaccia loaves (the recipe is here)…
Small Man eats his focaccia plain, cut into huge chunks. He paused for a second to allow me to take a photo…
. . . . .
In my kitchen…
…were two boxes of prawn and pork mince, made for us by Monkey Girl’s wonderful mum. We combined it with blanched broccoli rabe from the garden and folded it into dumplings…
Perfect, easy dinner!
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Tell me, what’s happening in your kitchen this month?
Fig Jam and Lime Cordial 
OMG!! Love this ❤ http://www.misskymmiee.com
Great post, Celia! too bad I cannot participate this month, but I am hoping to join in August… we shall see
the potstickers as you may remember… are MY FAVORITE FOOD IN THE UNIVERSE… I could live on those… for every single meal of every day of my life.. HA!
Always love these posts.
Your posts always make me hungry Celia and you always have so many wonderful things to share.
I have only done one or two IMK posts this whole year! So much going on.
Have a wonderful day.
:-) Mandy xo
So much amazing food!!! The idea about dehydrating mushrooms to be faux bacon is so brilliant and even a great visual substitute. And such beautiful cakes from Koi!
It all looks absolutely mouth watering! Were the sage leaves crisped in oil or butter?
Such deliciousness! It’s hot here so we’ve been all about the salads and fresh fruit. I did a berry crumble for a dinner party a couple of days ago. Great left over with plain yougurt.
Wow, those cakes look incredible. And I love the faux bacon, think I may well have to try that.
Isn’t Pete clever to come up with the faux bacon – it really does look like actual bacon bits. As always your breads are truly amazing and that slice of focaccia in small man’s hand looks light as air.
I was staring and very impressed with how perfectly pinched your dumplings are. I guess practice makes perfect?
Lots of very clever things going on in this post. Those tiny cakes are works of art!
Love those dead soldiers- must have been a good night Celia. My sorella is soing that bubble blowing trick in the morning- just love it. I am really enjoying your HIgh Hydration bread method- should we call it Hi Hi?
Your bubble blowing dough made me laugh – it looks like a happy drunk. Gosh, you must have had so very many people at your dinner party!!!
Huzzah for Monkey Girl’s mum! Hill Of Grace! 1983 Port! Champagne & Corton. It must have been a BIG night : )
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Yes, the ‘dead soldiers’ do indicate a very enjoyable gathering! And this is not the first time Monkey Girl has been mentioned when fun life happenings have . . . you son obviously has fabulous taste in his nearest and dearest . . .
Wonderful post as usual. Lást months I cannot participate . As usual increíble loaves !
Celia, that’s a wonderful idea to make pizza from ” my lovely friend Priscilla” .
As I have told you, I have become a “bread maker addict”, all to blame on you, hehe. All my friends love my “addiction” . Question to you…. in the process as the sourdough needs to rest and grow bigger, I can put it into the fridge? I thought about doing this, as sometime like at night it’s not a convenient time for me to bake. So it doesn’t hurt so to speak, the dough to spend some time in the fridge and it won’t effect it rising bigger?
In my kitchen is a fabulously bouncy sourdough starter and some wonderful bread – though it’s going down very quickly! Thanks Celia for the starter and another inspiring post 😃
Love the faux bacon. What a clever idea! I have almost identical scrapers except mine are electric blue 😀
Goodness, I never get bubbles like that. Here’s my IMK post in case anyone is scrolling through. https://napolirestaurantalert.wordpress.com/2016/07/01/in-my-kitchen-july-2016/
So many wonderful things in your kitchen this month. I will miss seeing everyones posts – I offered to host this month, but I never heard back. http://goodfoodweek.com.au/2016/07/life-in-my-kitchen-3/
Haha, snap on the ripe and bubble-filled sourdough — mine got started late, shoved in the fridge for a couple of nights and then left on the bench to “warm up” for a couple of hours. Surprisingly good bake nonetheless! (despite me overcooking one loaf due to a kid “emergency” at the last minute! I think that one will make great breadcrumbs — with the crust cut off!)
Oh Celia, glad to see such wonderful creations! I thought those little cakes were ceramic jewel boxes until I read your description. So pretty! That bread looks so good in every sense, I bet it smelled great while baking. It’s amazing to know the difference 2 seconds can make, must remember that. Think I might get “high” on that hydration. Cheers, M.
Those cakes from Koi do look stunning. and I am intrigued by those facon mushroom pieces, I recenlty made some in a dehydrator with aubergine/eggplant slices. Wishing Maureen a speedy recovery.
Your post is mouthwatering. Such good things in your kitchen.
What a fabulous line up of wine! What was the Comtes de Champagne vintage? How was it?
2000. It was superb!
I love that you are now using that high hydration sourdough for everything! I’ll have to try the pizza. Those red dough scrapers are beautiful! I love the veggie bacon, and that soup looks delicious!
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I’m trying that faux bacon for veggie teen for sure. Your ‘soldiers’ – wow! Tattinger Comtes de Champagne, the beautiful Henschke (I have some cellared in UK) and of course it wouldn’t be a Celia gathering without port. Hope all well and love to Maureen.
so much lovely bread and booze and ‘bacon’. love seeing in your kitchen and I have loved seeing how popular your in my kitchen event is that even without a central list lost of bloggers (including myself) continue to do it.
Those dumplings! Yum.
Love that rude dough!! Your Pete is a clever man with with faux bacon. I imagine I could just about live on that too. The soup looks delicious… I’ve not done much with celeriac but your soup makes me want to change that. My MIL has been on a dumpling making spree lately… its certainly the weather for it! x
Celia, your interim IMK was simply wonderful! Just got home last night — can’t wait to rejuvenate Priscilla. (Still thinking on a name.) Your post provided ample inspiration to get my hands back into dough again. Also loved your dead soldiers :), tiny cakes, Pete’s faux bacon, and those dumplings… oh my! xo
Mushrooms do have that umami goodness, so your “bacon” sounds really delicious. I wonder how many times I would have to try before failing to burn them! Your kitchen sounds really appealing this month.
best… mae at maefood.blogspot.com
Love the faux bacon idea. I’ll have to remember that for vegetarian emergency ideas!
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You know I love dumplings and those pork, prawn and broccoli rabe dumplings look amazing – do they wish to share the recipe ;) I’m pinning your pizza & focaccia for later as Priscilla looks amazing, I think I need to wake up Riley (your grand-daughter) And those Koi desserts – wow!! Hope you’re well x
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Celia, it all looks sooo good! I make sourdough bread twice a week and other breads in between. I gave sourdough pizza crust a try, but we didn’t like it nearly as much as my regular yeast dough.
What lucky guests and family to be there for that feast!