This jar of blood orange honey that I purchased from Two Skinny Cooks larder door in Berrima is sitting on my kitchen bench and, as you can see, it's begging to be opened and enjoyed. Crumpets or toast? What say you, my friends?
57 Comments
Successful cooks rely on good, solid equipment — the kind that's designed to last a lifetime. One of the best-loved and most-used tools in my kitchen is an 'East West' Füri knife produced by Füritechnics, a company previously owned by mechanical engineer, Mark J. Henry. As the co-owner of a cookware store and cooking school in a previous lifetime, I sold dozens of Füri knives, and many of my readers will no doubt have seen them used and recommended on television by celebrity chefs around the world. Mine is still as good as the day I bought it, many years ago. So, from my perspective it's good to see that Mark is back on the scene with a new product. 'No cook who has attained mastery over her craft ever apologises for the presence of garlic in her productions.' - Ruth Gottfried During a major overhaul of my kitchen utility drawers recently, I found a number of cook's tools made from silicone, most of which were buried in the back of the unit under piles of other utensils. Continuing the themed style of my last couple of In My Kitchen posts, I thought I'd showcase a few of those silicone items here. 'A fine tool is a treasure. It curves to the hand, is balanced, ready for action. With the right tool, egg whites are whisked... and stones pop from olives. Zest curls crisply from the rind of an orange, with a titillating puff of citrus to the nose. ... Robust, timeless tools simplify the cook's life... [and] perform tasks almost instinctively under their master's guidance.' -- Anne Willan in the foreword to Tools for Cooks by Christine McFadden A little birdie once told me that life in retirement from full time work would be busier than I could have ever imagined. I simply smiled and nodded, secretly dreaming about the relaxed, if not altogether-lazy, lifestyle that Peter and I were so looking forward to. Six months into it I can unashamedly tell that you I'm eating humble pie on this one. Bizzy Lizzy is busier than ever! The pedigree of Honey 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? These baby nashi pears are reminiscent of the cool, crisp autumn mornings we're now experiencing and soon the leaves on many of our trees will bear this shade. Summer is definitely over for us and the change in temperatures, particularly overnight and at the break of dawn, is quite remarkable. In my kitchen this month is a big pile of these (pictured above) — I wonder if you can guess what they are? |
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
All
NB: I use Australian standard measuring cups and spoons in my recipes.
|