Feeds:
Posts
Comments

Posts Tagged ‘gourmet mushrooms’

In my kitchen…

…are a kilo of spunta potatoes.  We’re planning to grow this variety, so we bought a kilo at the markets to try them.

The spuntas are white skinned with yellow, floury flesh.  To ensure a fair taste test, I pricked the skins and dry-roasted them in a hot oven.  They were absolutely delicious with a little butter and salt…

In my kitchen…

…are challah loaves, my contribution to the Mellow Bakers’ October bake-off.  This Jeffrey Hamelman recipe uses two whole eggs and four egg yolks, resulting in a golden crumb.  In addition, eggwashing the crust gave it an amazing glow – as Joanna pointed out, it’s a little reminiscent of polished antique wood!

In my kitchen…

…are two bone china mugs from the new Maxwell & Williams Kimono range, bought for my mother’s birthday.  Bone china used to be prohibitively expensive, but in recent years the price has dropped dramatically, and these gorgeous, dishwasher-safe mugs were just a tiny $10 each…

In my kitchen…

…are thick steaks being salted, according to a method taught on the Steamy Kitchen blog.  Don’t worry – the salt doesn’t stay on the steaks; it’s there to draw liquid out of the meat to ensure a tender finished dish.  It works well too, although it’s important to ensure the salt doesn’t stay on too long, or the meat becomes quite salty (even though it’s washed off after an hour)…

In my kitchen…

…are Syrian figs – a new discovery for us.  We love figs, but we’ve mainly used Turkish or Persian (the little wild ones) until now.  These Syrian figs are sun-dried, smaller than their Turkish counterparts, and very sweet.  Perfect for eating straight!

In my kitchen…

…are treasures from Roula and Mary’s stall at Flemington Markets.  Below are baby king browns, oyster mushrooms, and fresh shitake from Korea.  Roula also gave me a container of magnificent dried porcini – when I lifted the lid to take a photo, the aroma filled the whole kitchen!

Tell me, what’s happening in your kitchen this month?

Read Full Post »

Many years ago, when Big Boy was just a little tacker, Diana and I would sit by the pool and chat while our sons had their weekly swimming lessons.  I’m very blessed, because my wise and generous friend now grows the best organic garlic I’ve ever tasted, and I get first dibs when her crops are ready for sale!

Last night, Di gave us some of her new season “wet” garlic to experiment with.  Almost all garlic that we buy in stores is “dry” – the bulbs  are hung and allowed to mature after harvesting, resulting in long lasting, papery heads with individually wrapped cloves.

By contrast, wet garlic is pulled from the soil before the cloves are fully formed, much milder in flavour, and similar in texture to a leek.  The bulbs are usually still attached to their long green foliage (scapes).

Here it is sliced – you can see how the cloves will eventually form…

I turned the stems into  garlic scape pesto by simply blitzing them in the food processor with olive oil, pine nuts and grated parmesan cheese.

Pete used the bulb and a small piece of scape to make sourdough garlic bread – the milder flavour meant he could really pile on the garlic without it becoming overpowering.

The bread was topped with gourmet mushrooms which had been panfried in butter, olive oil, sliced wet garlic and a dash of 40 year old port.

A wonderful meal, and somewhat surprisingly, we don’t all reek of garlic this morning.  Many thanks, Di!

Read Full Post »

%d bloggers like this: