One of the things I miss greatly from my childhood is nuts in their shells. There were always walnuts, hazelnuts, peanuts, almonds and Brazil nuts in my mother's kitchen, and as a family we would often sit together shelling nuts—for snacking on as well as preparing walnuts, hazelnuts and almonds for one of my mother's artisan cakes. Corn is one of nature's gifts, wrapped and ready to enjoy. I love peeling back the tasselled husks to discover rows of golden yellow and white pearl-like kernels that prove to be every bit as sweet, tender and succulent as they look. As the cool of our autumn mornings nips at my bare toes, I find myself thinking back to the bitter winter that Peter and I spent living in a rented house in Campbell. It was one of the coldest winters I can recall, both in terms of actual temperatures (i.e. minus 7 degrees C or more) and also in just how much my body and I felt that chill. Salted butter caramel sauce might just be back on the menu now that I've treated myself to some Fleur de Sel from Carmargue near Provence in France. When it comes to salt, this 'flower of salt' is apparently the pièce de résistance, harvested by hand and is, subsequently, expensive. Brings whole new meaning to the term 'just a pinch', no? |
Welcome...Üdvözölöm
Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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