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In my kitchen - January 2014

3/1/2014

76 Comments

 
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'No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.'
                            ― Laurie Colwin (1944-1992) in the introduction to her memoir and cookbook, Home Cooking

That's such an interesting quotation from the late Laurie Colwin, the prolific American writer who said she relied on the guidance of Marcella Hazan, Jane Grigson and Elizabeth David, among others. Likewise, I've been dipping into my favourite cookery books and blogs more often, particularly over the last few months having had spare time on my hands when I was unwell. In the lead up to Christmas and the new year, I found myself cooking things that have been on my culinary back burner for months, if not years. The kitchen bench has been completely buried by cookbooks, loose recipes, bags of Sicao chocolate, vanilla beans, bottles of whisky and vodka, all types of nuts, and piles of fresh ingredients. 

My friend and fellow cook and blogger, Celia from Fig Jam and Lime Cordial, is a font of knowledge when it comes to sourcing quality ingredients in bulk, and Celia is at the top of the list when I need clarification or advice on cooking. For example, Celia's instructions on chocolate making are among the best I've seen. And if you need help with baking bread or making jams and preserves, visit Celia's blog before you start cooking. Also on Celia's blog is a monthly round up of In My Kitchen posts from cooks and bloggers around the world and this post is dedicated to Celia, with thanks.

In my kitchen this month...

There are vanilla beans steeping in vodka to make vanilla extract, a simple thing I've wanted to do for way too long. Rather than percolating the beans, Celia's method relies on a gentle process of cold maceration. I can hardly wait to taste and cook with the results! I'll bring you updates on the process as the infusion changes colour.
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In my kitchen there are cherries galore—export quality, delivered fresh to my door from Cherryhill Orchards in the Yarra Valley. A little indulgence at Christmas and the perfect edible gift for family and friends, these are without question among the best cherries I've ever eaten. I used them to bake my outstanding cherry pie last month, which has been a hugely popular post.
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In my kitchen are these petite éclairs that were devoured so quickly, I barely had time to take any photographs. Recipes featuring choux pastry have been appearing on a number of  blogs lately, including salted caramel profiteroles on Viviane Buzzi's Chocolate Chilli Mango; and chocolate éclairs with raspberry cream on my friend Susan Hutchinson's blog, Susan's Sumptuous Suppers. Pastry making is one of the cooking techniques I'd like to master in my retirement, with a little guidance from the writers of my Le Cordon Bleu cookery books. Watch this space!
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In my kitchen is some home made Irish creamy whisky which has been on my must-make list for 25 years! My friend, fellow cook and food blogger, Manuela Zangara, posted her version of the recipe recently on Manu's Menu. Having now tasted this, I don't know why I procrastinated about the recipe for so long. I will post my take on the recipe later this year.
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In my kitchen is this melt-in-the-mouth chocolate almond fudge and not only is it one of the smoothest I've ever tasted, it's also quick and easy to prepare as it's made in a microwave. The recipe was on Mary Younkin's blog, Barefeet in the Kitchen. I will post my version later this year.
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In my kitchen is some tasty Bald Rock beef jerky, which was kindly sent to me by the producer, Dan Ford, who uses 100% Australian grass-fed free range beef and an ancient drying process that preserves the natural flavours. If you're interested in Bald Rock beef jerky, you might like to support Dan's Kickstarter project. 
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In my kitchen is a magic custard cake, fresh from the oven. I first spotted the recipe on a Californian blog, White on Rice Couple, written and photographed by Todd Porter and Diane Cu. According to that post, Todd and Diane saw the cake on Pinterest and adapted the recipe from Tarta Magica by Mabel Mendez. This cake or pudding has such an interesting texture....  there's a layer of custard like pudding at the base and at the top is a light, airy vanilla sponge cake. My friend, Sue Dodd, from Sydney Markets, said she added some blueberries and it worked well.
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There are always fresh flowers in my kitchen and one of  the loveliest in terms of colour and perfume was this rose that my Peter picked and presented to me from our garden. If you happen to know the name of this variety, please let me know.
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Finally, in my kitchen is a swipe card to our local gym, which I've joined with Peter (who was a fitness instructor once upon a time). Being totally desk bound at work for the last eight years (and bedridden for much of 2013), the kilos have crept on and I now feel as though there's a cumbersome hippopotamus staring at me when I look into the mirror. It's time to get back into shape and make exercise part of my every day activities, especially now I have more time for cooking all sorts of delicious good things (as you can see from this post).

Now tell me, what's been happening in your kitchen lately? And are there recipes that you've been wanting to try for ages, but have yet to do so? What are they and what's holding you back?
76 Comments
Joanne T Ferguson link
2/1/2014 03:22:27 pm

G'day! GORGEOUS photos Lizzy, true!
Happy New Year to your and your family...may it be the best one yet too!
Look forward to the updates re your vanilla bean extract!
Thanks also for this month's kitchen view too!
Cheers! Joanne

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Lizzy
2/1/2014 06:02:34 pm

Joanne, happy new year to you and thanks for your kind words!

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Tandy | Lavender and Lime link
2/1/2014 05:12:47 pm

I have to go and get some cherries! Good luck with your training and thanks for the peek into your kitchen :)

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Lizzy
2/1/2014 06:02:48 pm

Tandy, thank you kindly! : )

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Marian@Apricot Tart link
2/1/2014 06:12:04 pm

Hi Liz! What an inspiring IMK post! You are going to be one busy cook in your retirement! I was especially impressed by the gym swipecard in your kitchen!

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Lizzy
4/1/2014 10:29:46 am

Hi Marian, thank you very much. Yep, the gym swipecard is definitely there... and will be a constant if I am to get back into shape and good health, AND keep cooking a feast of goodies ox

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giulia link
2/1/2014 06:45:14 pm

cherries...i love them sooo much!

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Lizzy
4/1/2014 10:30:00 am

Me too.

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Joanna @ Zeb Bakes link
2/1/2014 08:19:20 pm

What a beautiful site you have. I dream of English cherries in winter time and perfect roses, but I think I might have to go and investigate that chocolate fudge recipe and that very interesting looking custard cake to keep me going until the summer comes round to us again here in the UK. Happy New Year !

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Lizzy
4/1/2014 10:30:40 am

Joanna, thank you, that's very kind of you. I hope you have found some inspiration among these recipes. Happy cooking and happy new year! xo

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Pat Machin link
2/1/2014 09:01:07 pm

I love cherries and you picture reminds me that spring WILL return!

Your photos look very professional and I am in awe of them.

Thanks for sharing.

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Lizzy
4/1/2014 10:31:26 am

Hi Pat, happy new year. Thank you for your kind words.... my photography is a learning curve and work in progress. I plan to spend more time learning more about photography and also the pastry making this year! Happy cooking xo

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Lisa the Gourmet Wog link
2/1/2014 10:25:08 pm

Oh I've tried that magjc custard cake too when I saw it on White on Rice, I loved it! Blueberries would be a nice addition too.
Love the look of that jerky! Grass fed too, fabulous!

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Lizzy
4/1/2014 10:31:51 am

Isn't it just the best, Lisa?!!! Happy new year my friend.

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Rosa link
3/1/2014 12:53:42 am

Lovely food and gorgeous pictures.

Happy New Year and best wishes for 2014!

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Lizzy
4/1/2014 10:32:15 am

Rosa, happy new year to you also and thanks for your kind words.

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Angela Roberts link
3/1/2014 12:53:52 am

Liz,
How lovely. And, I, too, have always wanted to make my own vanilla. Now I'm inspired again. It's fun to see what's in someone's kitchen.

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Lizzy
4/1/2014 10:32:38 am

Hi Angela, ah, now you MUST make your own vanilla... it takes about, um, two minutes!!!

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Karen S Burns-Booth link
3/1/2014 01:28:41 am

What a LOVELY post Lizzy and such stunning photos, as always! Happy New Year to you, Karen

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Lizzy
4/1/2014 10:32:58 am

Karen, thank you ever so much! And happy new year to you also!

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Anne Wheaton link
3/1/2014 04:58:33 am

So much delicious food Lizzie and so beautifully photographed. Now I'm craving cherries and fudge. And cream whisky and eclairs and ... all of it.

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Lizzy
4/1/2014 10:33:23 am

Thank you Anne, I do hope you indulge just a little! : )

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Jennifer link
3/1/2014 05:45:01 am

Happy 2014 & In My Kitchen! Great blog post! Neat items! Wonderful photos! LOVE the vanilla beans, too!

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Lizzy
4/1/2014 10:33:43 am

Happy 2014 to you also, Jennifer. Thank you for your kind words...

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Francesca link
3/1/2014 07:51:52 am

The vanilla beans steeped in vodka are going to be heavenly I imagine. and those cherries look so succulent.

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Lizzy
4/1/2014 10:34:11 am

Francesca, I can hardly wait to see how the vanilla turns out, heavenly, yes, I think so!

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celia link
3/1/2014 08:23:04 am

Darling, you are too lovely, thank you for your kind words. xx

I can almost hear the sense of calm in your January, "I'm now retired" kitchen. :) I hope you thoroughly enjoy 2014! You will love the vanilla extract, but the secret is to ignore it for ages (hide it in a cupboard) - a watched bottle never brews! Homemade Irish cream - I had to stop making that a few years back, because it was a little TOO addictive. And that custard cake sounds intriguing, I'm off to check out the link now! xxx

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Lizzy
4/1/2014 10:35:45 am

My pleasure, Celia, all I say is true! xo

I am hoping for a good 2014... such a pity that I have started it with a virus or bug of some kind, very disheartening... but here's to good health and lots of rest. Yes, you are right about the Irish cream, it is addictive! With Peter's mum coming to stay, I'm about to make more!

Yes, the custard cake is quite amazing. Do check it out love.

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InTolerant Chef link
3/1/2014 09:29:22 am

Full of great goodies as usual Lizzie! My bottle of extract is wonderful from Celia's recipe, and I put in every vanilla pod once I've scraped the seeds- Bliss! The custard cake looks gorgeous and I'll definitely check it out, and I'd love an armful of those roses please- absolutely stunning!

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Lizzy
4/1/2014 10:36:34 am

Hi Bec, and happy new year. I can hardly wait to use the vanilla! But patience is a virtue with these things xo

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Andrea
3/1/2014 09:42:24 am

After reading your blog on Irish Cream, it was a most in my kitchen! However, it didn't last long!!! Note to self, make another batch and maybe let it mature more than a week hehehehe! I am certainly going to have a go at macerating vanilla beans in vodka now after reading "In my kitchen" this morning!

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Lizzy
4/1/2014 10:37:02 am

Andrea, yes, do make another batch of the Irish cream and let it mellow, it's worth it!

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Lorraine @ Not Quite Nigella link
3/1/2014 10:29:19 am

I love making vanilla extract using Celia's method! :D It's brilliant and foolproof! Nice haul Lizzy!

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Lizzy
4/1/2014 10:37:20 am

Thanks Lorraine, and happy new year : )

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Maureen link
3/1/2014 10:34:12 am

Another lovely haul of deliciousness and beauty. I always have vanilla in vodka gently turning to the best extract. I don't think I could ever be happy buying the stuff at the store again.

Good luck at the gym!

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Lizzy
4/1/2014 10:37:51 am

Maureen, thank you, the gym is going well, but I think I'll have a rest day today... happy new year and happy cooking my friend xo

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Kim | a little lunch link
3/1/2014 10:49:29 am

Liz, the Colwin quote, your exquisite photos, and your featured IMK ingredients / "projects in progress" were wonders, but the best part was learning that you're finally feeling up to it again. We don't ask for those steps back, but we know when it's time to step forward. Go! Read! Cook! Enjoy! (And I hear ya on the gym... time to get moving.) Happy New Year and thanks for the good news. Definitely a day brightener!

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Lizzy
4/1/2014 10:38:19 am

Hi Kim, thank you for your very kind words... happy cooking and happy new year to you also!

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Jane @ Shady Baker link
3/1/2014 11:00:50 am

Hello Lizzy. As usual your kitchen looks vibrant and full of goodness. Those eclairs look incredibly good, no wonder they disappeared quickly. Pastry making sounds like a perfect retirement project. I can imagine that your vanilla vodka will be something special. Happy cooking x

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Lizzy
4/1/2014 10:38:47 am

Hello lovely Jane... happy new year to you and thank you for your very kind words. May 2014 be blessed for you.

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John @ Kitchen Riffs link
3/1/2014 11:22:25 am

Laurie Colwin was great - super cook, gifted writer. Anyway, love all in the stuff in your kitchen! No flowers in our kitchen at the moment - too cold to grow any in our garden! But we have a big, fragrant rosemary plant that we brought in from outside. ;-)

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Lizzy
4/1/2014 10:39:12 am

Hi John, I bet your house smells lovely with the rosemary inside! : )

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Eha
3/1/2014 01:42:02 pm

Oh what a literally sweet post ending with what I am certain is a very sweet smelling rose :) ! I must say I am most intrigued by the vanilla extract and thanks to you and Celia this will be the first on the 'to do' list . . . oh, a bottle of vodka on the shopping list - this wine loving gal normally only keeps scotch and brandy!!!!!

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Lizzy
4/1/2014 10:39:46 am

Hi Eha, yes, the vanilla is a must do, especially as it takes about two minutes to do! Happy new year and good health to you xox

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ela@GrayApron link
3/1/2014 05:39:28 pm

Good Things by Bizzy Lizzy...I've heard about Torta Magica. I can't wait to see your extract. E very delightful post! :) ela

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Lizzy
4/1/2014 10:40:03 am

Thanks so much, Ela, happy new year to you xo

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Jason link
3/1/2014 06:33:48 pm

Liz, what a wonderful quote and so true for the IMK experience. I'm so grateful for technology as in "ye olde times" there wouldn't have been the ability to gain knowledge from such a huge range of far flung sources. You're photography is beautiful and I will take a lesson from your book about not procrastinating and make Ceila's vanilla extract!
thanks for a lovely IMK
cheers
Jason

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Lizzy
4/1/2014 10:40:45 am

Hi Jason, thank you for your very kind words. Do make the vanilla, it's simple and will be fun to watch it deepen into lusciousness!

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Barbara link
3/1/2014 11:25:47 pm

Lovely post and I admire your sublime photography, maybe I can help with the name of the rose: it could be a Frederic Mistral, I planted some in 2012, a lovely pink and heavily fragranced rose.

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Lizzy
4/1/2014 10:41:16 am

Barbara, thank you kindly! It is such a beautiful rose indeed! I will google that name and see if it is that one. Happy new year.

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Misky link
4/1/2014 12:48:09 am

The Irish Cream looks perfect for this evening!

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Lizzy
4/1/2014 10:41:28 am

Cheers Misky!

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Pamela link
4/1/2014 06:41:51 am

You will love the vanilla! I've made mine for over a decade now and it keeps getting better and better. I've got several going so I can refil and forget about it for a long time.
Great photos! I'll have to check out that custard cake! Looks delicious!

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Lizzy
4/1/2014 10:41:58 am

Hi Pamela, why has it taken me so long to do??? Thanks for your kind words and for stopping by. Happy cooking!

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Zohra
4/1/2014 12:24:59 pm

Hi Lizzy,
Have been reading your posts for a while, but it's my first time commenting.
What's been happening in my kitchen is that I was inspired to make quiche after I read a post whilst surfing the net for recipes. And it was fabulously delicious, enjoyed by all the family.
Better than that was the joy of actually making the pastry from scratch, following the recipe to the T, and anxiously hoping my quiche would look like the one in the picture. ( Normally, I'm an intuitive cook, usually following my base recipes and improvising as I go along)
Best of all, it was quality time with my ten year old, who also loves cooking. So in 2014, we're hoping to try more new recipes....eclairs, here we come!

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Lizzy
4/1/2014 12:28:33 pm

Hello Zohra, I'm so glad you took the time to comment, I really do love to make acquaintance with my readers and share cooking and life experiences!

Your quiche making venture sounds delightful, especially the making the pastry from scratch part. My Peter makes a wonderful quiche, using store bought pastry, but this year, in our retirement I hope to make the base and let him do his thing with the filling! See the image at this post here... http://www.bizzylizzysgoodthings.com/2/post/2012/09/in-my-kitchen-september-2012.html Looks good, no?

Yes, do make the eclairs, and what a joy for you to spend time with your child in the kitchen, as it should be. Happy 2014 xox

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Glenda link
4/1/2014 07:22:10 pm

Hi Liz. I am sorry but I don't know the name of your rose. I love the look of your cake. I checked out the two links and I am hooked now.

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Lizzy
5/1/2014 06:31:51 am

Thanks Glenda... I hope you will try the magic pudding cake! It's quite amazing. : )

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Choclette link
5/1/2014 12:30:18 am

Lots of lovely things on your blog as always. The fudge looks particularly good. I've been making my own vanilla extract for a long time now as well as vanilla sugar - so easy and better quality than anything you can buy.

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Lizzy
5/1/2014 06:32:42 am

Hello there... the fudge is really good. The original recipe called for dark chocolate only, but I thought I'd add a little milk chocolate too! Happy cooking : )

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Sally - My Custard Pie link
5/1/2014 03:58:30 am

That magic custard cake looks divine...actually everything does....could demolish an eclair right now.

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Lizzy
5/1/2014 06:33:01 am

Sally, thank you... : )

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saucygander link
5/1/2014 11:12:24 pm

A great collection in your kitchen this month! You've reminded me that I also want to make vanilla extract using Celia's method. As for the gym membership, that's for after Chinese New Year! :-)

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Lizzy
6/1/2014 07:13:15 am

Thank you Saucy Gander... and happy new year to you!

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Fiona @ TIFFIN bite sized blog
7/1/2014 09:57:35 am

Oh - I read this ages ago but didn't leave a comment. Stop tempting me with those cherries! Great to meet you finally Liz - we had a lovely lunch and great conversation. We are simpatico. Looking forward to continued reading, chatting and tweeting in 2014!

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Lizzy
7/1/2014 09:59:20 am

Thank you Fiona... gah, in hindsight I should have brought some cherries along for you! Yes, it was good to meet you too, FINALLY! We are simpatico, and I love that word. More conversation, tweets and meets to come xo

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heidi link
7/1/2014 02:14:46 pm

Hi Lizzie- that rose is lovely! What a beauty!
I've been making vanilla for about 12 years, now, and this is the first year I gave some away to someone other than family. I have a tendency to hoard it. :(
Your cherries and eclairs made my mouth water
And your photos are just so vivid and clear!
Thanks for sharing!

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Lizzy
9/1/2014 05:26:42 pm

Hello Heidi, how are you my friend? I don't know what took me so long to do the vanilla thing! Happy cooking xo

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JJ - 84thand3rd link
9/1/2014 02:25:47 am

Fun! I've always wanted to make the custard cake, may need to try it sooner rather than later... Happy New Year Lizzy!

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Lizzy
9/1/2014 05:26:09 pm

JJ, you should indeed! And a happy new year to you also xo

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Rachi link
11/1/2014 10:04:12 am

So many lovely things in your kitchen Liz! Oh my, those chocolate petite éclairs look all kinds of amazing! And thank you for linking to that recipe for chocolate almond fudge. I might have a make some of those soon. Your photos are as always just stunning!

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Lizzy
11/1/2014 11:42:00 am

Thank you Rachi... the fudge and the éclairs were amazing... paying for it now though, my jeans are so tight! Thank you for your kind words. : )

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Mary @ beyondjelly link
11/1/2014 03:10:12 pm

I think I want to sneak into your kitchen to taste all the yummy things you have going on! Hello Irish creamy whiskey!

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Lizzy
11/1/2014 03:15:35 pm

Thank you Mary : )

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La Dolce Vita team link
18/1/2014 08:23:58 pm

Can we also have a seat?

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Lizzy
24/10/2014 05:35:56 pm

Oh my, you surely can! : )


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    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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