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In my kitchen March 2014

2/3/2014

 
Baby nashi pears
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.

It's March and with the start of a new month and a fresh new season, it's time to take a look at what good things I have in my kitchen. Remember those vanilla beans that I popped into a bottle of vodka back in January? Well this is how the infusion looks now. A few more weeks in a dark cupboard and we'll take another peek.
Vanilla beans steeping in vodka
There's market-fresh corn on the cob in my kitchen. Corn is one of Peter's favourite vegetables and he's at his happiest when I cook a couple of cobs for his lunch. I make chilli butter with our home grown chillies as an accompaniment.
Corn on the cob
We bought a jar of this exquisite Lime Salt from Suncoast Limes at the Eumundi Markets in the Hinterlands on the Sunshine Coast. There are no additives, just sea salt and limes (apparently it takes seven limes for one jar!). Peter loves this on his freshly cooked corn, along with the chilli butter.
Lime salt and fresh lime
In my kitchen is a copy of Almonds: Recipes, History, Culture, which was sent to me for review. It really is a beautiful book.
Almonds cookbook
There are quinces in my kitchen, bought fresh from Jonathan Banks at Pialligo Apples. I will either poach them with some ground vanilla beans (see below) or slow roast them in the oven, a la Diane Holuigue's method.
Quinces
Vanilla is one of my favourites in the spice box and I'm grateful to the lovely team at Heilala Vanilla for sending me these jars of ground vanilla beans to road test. Two grams of ground vanilla powder is the equivalent to one vanilla bean. 
Ground vanilla
Le Cordon Bleu cookbooks are among my most used cookery titles, so I was absolutely thrilled to win a copy of The Chocolate Bible. Thanks so much to the Australian Regional Food Guide for this prize! 
The Chocolate Bible
Also in my kitchen are these tiny heirloom tomatoes from Kerrison's Orchard in Pialligo. Our tomatoes fried on the vine when summer temperatures hit 41 degrees C (!), so I'm glad to have access to great tasting fruit!
Tiny heirloom tomatoes
These fennel seeds were also from a stall at the Eumundi Markets and they added a delicious depth of flavour to my slow roasted pork shoulder. Tell me, how do you like to use fennel seeds?
Fennel Seeds
Cauliflower is back on the menu and I think I'll roast this market-fresh cauli with onion and garlic, per this tasty recipe I spotted in a newsletter this morning. I also plan to make a rather tasty gluten free and low fat cauliflower cheese!
Caulliflower
These little packets from Duck Creek Macadamias in Byron Bay arrived on my doorstep at the weekend and what a lovely surprise! The range includes premium roasted macadamias coated with couverture chocolate, and also roasted with pure honey and flavoured with exotic savoury spices. Love the branding! Guess which packet we will open first!
Duck's Nuts
Peter bought a carton of dcider apple cider from a stall at the Royal Canberra Show last weekend. We love the flavour and the fact that this cider is made in the Southern Highlands from Batlow Apples. I'm going to use some of this when I next roast a leg of pork! 
DCider for making Bizzy Lizzy's Slow Roasted Pork Shoulder

Now that I've given you a peek into my kitchen, I really must go and start breakfast and then get on with the day's cooking. Thanks for stopping by to say hello. Pop in and visit my friend Celia at Fig Jam and Lime Cordial, where there's a monthly roundup of In My Kitchen posts from food bloggers across the globe. Happy cooking xox
heidi link
2/3/2014 08:49:29 am

Ah Liz- Look at that corn! I am so jealous- actually the pears and tomatoes had already hit that button- but the corn pushed me over the cliff!
I made Ottoleghi's cauliflower fritters last week- they were so delicious. A little bit more work than I like- but really delicious.
Thanks so much for sharing!

Lizzy
4/3/2014 01:48:35 pm

Heidi, hello there.... cauliflower fritters sound divine! Thank you for stopping by and sharing that xo

Rachi link
2/3/2014 09:28:29 am

So many nice things in your kitchen, as always! And gosh I love your photography! And you are right, smack bang on 1st March Autumn arrived and the early morning and evening temperature change is just lovely, eventhough I'm sad summer's over.

Cauliflower is a regular thing in my kitchen. Pizza base, soup, and puree with a steak are my favourites.

Love how shiny and bright those tomatoes look.

Craving some milk choc macadamias afters seeing your pic. Agree, great branding!

Lizzy
4/3/2014 01:49:13 pm

Thank you Rachi, that's very kind of you... I like the cauliflower pizza base... and my mother always made a beautiful cauliflower soup! Enjoy the Duck's Nuts!

e / dig in hobart link
2/3/2014 09:33:34 am

autumn brings lovely things into the kitchen, doesn't it? corn, tomatoes, quinces... apple cider and vanilla vodka! from the healthy to the decadent.
ps i love my roasted caluflower with sage leaves.

Lizzy
4/3/2014 01:49:38 pm

Elizabeth, roasted cauli with sage sounds perfect! Just so happens I have both. xo

Jane @ Shady Baker link
2/3/2014 02:23:01 pm

So many good things in your kitchen Lizzy...hence your blog name I guess!? The change in season is wonderful isn't it? Your vanilla infusion looks incredible, I can almost smell it from here. I like the idea of chilli butter with corn, yum.

Your reading material looks wonderful; chocolate and almonds are two favourites of mine too. Fun, attractive branding and packaging on those macadamia nuts, the flavours sound delicious.

Local cider...what a great idea. Happy cooking! x

Lizzy
4/3/2014 01:50:26 pm

Hi Miss Jane... yes, chocolate and almonds, what a wonderful combination! And the Duck's Nuts are delicious too! Thank you for your kind words, and for stopping by xo

celia link
2/3/2014 04:28:26 pm

Goodness, is it quince time already? We'll have to start looking out for them! Beautiful corn, so fresh, and I can just imagine how good it would be with chilli butter and lime salt! Gorgeous post as always, darling.. xx

Lizzy
4/3/2014 01:47:56 pm

Thank you, lovely one! Looking forward to catching up with you soon xo

Krista Bjorn link
2/3/2014 08:21:06 pm

Ohhh, I love nashi pears! And that lime salt sounds amazing. :-)

Lizzy
4/3/2014 01:47:36 pm

Me too, Krista! And the salt is quite exquisite! : )

Lisa the Gourmet Wog link
3/3/2014 04:01:25 pm

oooh quince season! How I love thee! The lime salt sounds divine! Great round up Lizzy! xx

Lizzy
4/3/2014 01:47:16 pm

Thanks Lisa... if you can get your hands on some of the lime salt, it's well worthwhile!

Joanne T Ferguson link
3/3/2014 07:06:33 pm

G'day! I LOVE nashi pears Lizzy and is it already quince season?
Your photos are terrific and thank you for continuing to inspire me!
Almonds is a great cookbook and great review too!
Thank you for this month's kitchen view!
Cheers! Joanne

Lizzy
4/3/2014 01:46:54 pm

Joanne, thank you for your verse, it always makes me smile.

Anne link
3/3/2014 10:50:40 pm

Mmmm all looking delicious as ever Lizzie. I use fennel in rabbit recipes.

Lizzy
4/3/2014 01:46:36 pm

Hi Anne... oh, with rabbit... that's nice... thanks for sharing.

Lily (A Rhubarb Rhapsody) link
3/3/2014 11:06:19 pm

What a well-stocked kitchen you have. I'm particularly keen on the lime salt and all those nuts! I never know what to do with quinces and just end up stewing them every time, how uncreative of me. :)

Lizzy
4/3/2014 01:46:15 pm

Lily, thank you... I am keen to try using quinces in a tagine too....

Christine
4/3/2014 02:42:46 am

You asked about fennel seed. Because it's used to Europe make a tisane for babies who have colic, I add about a quarter to a half teaspoon, ground with a mortar and pestle, to dishes with beans or lots of onions. The flavor is mild enough to not overpower the dish, yet adds another light layer of complexity.
The plant--either green or bronze fennel-- is a tall, beautiful feathery addition to the garden.

Lizzy
4/3/2014 01:45:54 pm

Hi Christine, that's wonderful! Thank you very much for sharing... I am going to try that... and thank you for stopping by xo

Sally - My Custard Pie link
4/3/2014 08:29:54 pm

You've just reminded me to make some more vanilla essence as mine is running low. Thank you :)

Lizzy
7/3/2014 04:56:22 pm

You're welcome Sally, thanks for stopping by. : )

Zsuzsa link
6/3/2014 06:46:29 am

Lizzy your nashi pears made my mouth water so I picked some up at the store. Yum!

Lizzy
7/3/2014 04:56:39 pm

Delicious, Zsuzsa! I love them!

Glenda @ Healthy Stories link
6/3/2014 02:01:15 pm

I love the look of the ground up vanilla beans. It would be great for things where you don't have the option of straining the mixture, and of course removing any additives that are in vanilla extract.

Lizzy
7/3/2014 04:57:00 pm

Yes, I agree…

Glenda link
7/3/2014 02:28:38 am

Two new cookbooks Liz! You have had a good month, lucky you!!

Lizzy
7/3/2014 04:57:18 pm

Hi Glenda, yes, I was very fortunate indeed : )

Ardys link
8/3/2014 09:44:36 am

Your photos are luscious. I love, love fennel seed. Gluten free is good.

Lizzy
8/3/2014 04:07:28 pm

Thank you! : )

Johanna GGG link
12/3/2014 01:50:03 pm

what lovely produce and products in your kitchen - lime salt on corn, poached quinces and good apple cider sounds heavenly to me - my tomatoes fried too on one terribly hot day (so much for my first foray into growing tomatoes) - and I love fennel seeds - great in a carrot soup, fantastic in french lavender salt and they worked really well in my recent tomato chutney.

Lizzy
19/3/2014 08:02:30 am

Hi Johanna, how lovely to hear from you... I love the sound of your french lavender salt! ow exquisite!

Kim | a little lunch link
19/3/2014 07:36:21 am

Liz, I don't think I've ever seen such a healthy looking tomato! You've made me hungry for summer... and sweet corn... and chilli butter with lime salt, too. All of your produce photos are lovely! Thanks, too, for the link to your cauliflower cheese recipe (loved the story and last photo!) I could make a meal out of cauliflower.

Lizzy
19/3/2014 08:02:55 am

Hi Kim, thank you for your very kind words. : )

Choclette link
22/3/2014 10:09:04 am

My goodness Lizzy, you have so many lovely things in your kitchen. Now I've seen it though, I am really coveting that Chocolate Bible. Mind you, the quinces wouldn't go amiss either ;-)

Lizzy
22/3/2014 11:16:40 am

Thank you so much, that's very kind of you! The Chocolate Bible is amazing! Highly recommended : )


Comments are closed.

    Welcome...

    Üdvözölöm
    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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