IN MY KITCHEN – JULY 2017

Time to invite you for a virtual walk through the Bewitching Kitchen. Time passes fast, things change, but it’s important to give credit to  Celia who started this event years ago. It is now hosted by Sherry from Sherry’s Pickings, so make sure to stop by both sites to say hello when you have a chance. My last participation was three months ago (!!!) so there’s a lot to talk about. Are you ready?

First, I like to start talking about gifts…

The amazing colleagues from our department sent me a care package when I arrived back from Brazil after the death of my Mom. The reason is sad, but their gesture so sweet… Thank you!

From our post-doc Somnath, a gorgeous Chinese bowl that he got for me while in a scientific meeting in Los Angeles. Intense blue, I always use it to serve rice. It is what we could call a perfect match.  Thank you, Somnath!

From Phil, one more coffee cup for our collection, one more ebay find from the British artist Mary Rose Young. It is all happy next to its sister with the rose decoration on the handle. The coffee art produced by my beloved is a Chinese ideogram that means I love you forever (well, don’t show this to any Chinese person, let it be our secret).

My gift to Phil… his immersion blender was in bad shape, the blade would come out while spinning, and we had to stop, unplug it and push it back. Very dangerous, I could easily see myself losing the tip of my finger in some absent-minded move.  This one works very well, and it came with a small food processor as a bonus. We are both very happy with his gift (wink, wink).

In our kitchen…


Found this honey at Marshalls. It comes from avocado flowers.  I am not a honey connoisseur, but apparently monofloral honey is highly praised. This one is quite dark and intensely flavored. Plus the label is so stylish, I could not resist. I sometimes shop with my eyes first… 😉

In our kitchen…

I have not tried these yet, but they are supposed to give beautifully flat cakes, without that irritating “dome effect.” I confess I’ve had them for a while, and only remember they exist after the cake is out of the oven. Yeap, I do research for a living. It surprises me too.

In our kitchen

For a cake-o-phobe,  I do own a lot of cake-related gadgets.  This is a cake turner, and it was very useful to add icing to my celebratory 8th blog-anniversary concoction.

In our kitchen…

What did I just say about cake-gadgets? Could not resist these… one never knows when I’ll get into a cupcake adventure, and it’s very important to have the right tools for a job I’ve never done.

In our kitchen…

Macaron obsession is still going strong. I got a larger tip for piping the shells, works great. And a few goodies for future important experiments. Stay tuned for crazy macs coming up in the near future. Bogey was quite taken by them, I hope you will fancy them too…

In our kitchen…

Another outcome of  a Marshalls’ treasure hunt. This is a very large bowl, so colorful, I tried to move away from it at the store, but it kept pulling me back, twisting my arm, I was pretty much forced to bring it home. Abused by a bowl, that’s a first.

In our kitchen…

Macadamia oil. I heard about its qualities, including very high smoking point, and decided to give it a try. Really enjoy its mild flavor for sauteing stuff. It is more expensive than olive oil, so this will not be replacing it in our cooking. I also used it in salad dressing a couple of times. I’d say it is as mild as grapeseed oil, a favorite of mine.

In our kitchen…

This is a special Japanese rice flour. Very very fine, different from the product you might use to coat your banneton so that bread dough won’t stick to it. I read about it in the book Flours, part of my giveaway last month. Love that book, everything I’ve made from it has been a success.

In our kitchen…


Crispy brown rice cereal. I used this product in a variation of Chicken Parmigiana from the book The Dude Diet. So good, that I decided to buy a second box as a back up. You process the cereal together with some Parmigiano cheese, salt, and herbs, use that to coat chicken breast filets.

In our kitchen…

A very nice tea, recommended by our graduate student, Aritri. She loved it and I could not help but order a box, because she is a person of very fine taste. It is truly delicious! The brand has several kinds, unfortunately no free shipping available through amazon prime. I guess the best approach is to keep your eyes open, maybe your grocery stores carries it? I cross my fingers that our beloved Marshalls will, at some point.

In our kitchen…

Phil (a Michigander) loves tart cherries, and these preserves are excellent. I cannot tell, as I never eat jams or preserves of any kind, but I can testify he always has a huge smile when he does.

In our kitchen…

Strawberries coated in chocolate, courtesy of my beloved, who found the perfect use for leftover ganache from my special layered cake of the recent past.

Near our kitchen…


I am thrilled to share this with you. Soggy Doggy rug. It is a life-changing item that I cannot recommend highly enough. This rug is not cheap, let’s get this out-of-the-way. But, it was THE best investment ever, it sits in the patio, right by the door to the living room and kitchen area. If you let your dog sit and walk around it for a minute or so, the fabric adsorbs dirt and water in a way that is hard to believe!  Keeping our wooden floors clean has been so much easier since we got it several months ago. We haven’t washed it yet, just shake it outside every once in a while, sometimes use very gingerly the vacuum cleaner, with the spinning brushes off. This thing is money. Every day I pass by it and blow it a kiss. Honest. If you have pets, you need this. They come in several sizes, depending on the kind of pet you have, a small one might be enough. We really had to go for the kill here. Obviously. To order, click here.

And since the subject of pets came up,
it’s time to let them say hello…

More than a simple hello, they insist on having their grievances in the open, so that  Mom’s readers know the true nature of who they are dealing with. You know, behind those blogging doors.

“I’ve been betrayed. I had just developed a nice personal scent over a week of hard work. You gave me a bath, and took it all away. I now smell like a tangerine. I shall never ever interact with you again. Ever.”

“I’ve been betrayed. Mom tricked me into going outside dangling a cookie in front of my perfectly shaped nose. Dad was there, waiting for me. With a hose. Cold water under 95 F weather. Very unfair. I shall never ever move from this couch. Ever.”

Betrayal. Humiliation. Shame.

“Oh, you whining babies. You don’t know what real betrayal is. Mom took me to a torture place, dropped me there all by myself and not only I got a bath, but by the time they were done with me, my fur was gone. Gone. I am still in shock.”

“I shall hide from your view for eternity.”

 

Thankfully, a dog grievance never lasts very long.

Certain behaviors, though… they will likely never end…

Like a little sniffing around…

A little begging…

A little snoring after breakfast…

We still think they enjoy being squeaky clean, no matter how hard they tried to stain our reputation as doggie parents…

“Mirror, mirror tell me, who is the cutest dog in the world?”

 

“Mirror, mirror, tell me, who is the most handsome dog in the world?”

 

“Mirror, mirror, tell me, who is the bossiest dog in the world?”

In case you haven’t noticed, the couch rules have relaxed quite a bit since Bogey Quit That joined our pack…

Couch Rules? Which rules? Certainly they do not apply to this couch!

 

Agreed. The couch is my favorite place for deep thoughts… like the meaning of life, and how did that toad escape my mouth?

I feel the same way. The couch is where I wonder why every day is not a weekend day…  how pleasure can be such a fleeting emotion…

I am also having very profound thoughts, and you better believe me. In fact, I just figured out that the meaning of life is helping Mom get all comfy. I think she enjoys the new-non-rules too.

Bogey Quit That compensates for all the revolution he started by keeping our home safe.
A true guard dog like no other!

That’s all for now, folks!

I hope you enjoyed this little tour through our kitchen…
Stop by Sherry’s site to see what is going on in kitchens all over the world!

 

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ONE YEAR AGO: Secret Recipe Club: Falafel and a Bonus Recipe

TWO YEARS AGO: Chocolate Toffee Banana Bread

THREE YEARS AGO: In My Kitchen, June 2014

FOUR YEARS AGO:  Strawberry Frozen Yogurt

FIVE YEARS AGO: Baked Coconut and “The Brazilian Kitchen”

SIX YEARS AGO: Honey-Glazed Chicken Legs

SEVEN YEARS AGO: French-Style Rolls

EIGHT YEARS AGO: Chicken Breasts, Coffee, and Serendipity

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IN MY KITCHEN: APRIL 2017

It’s been three long months since I last invited you for a virtual tour of our kitchen, the event initiated by Celia and now hosted by Lizzy from Bizzy Lizzy Good Things. Better late than never, let’s get started…


Last month was my Birthday, and I got two wonderful surprise gifts shipped from opposite corners of the world. The first package arrived from England, sent by our dear friend Denise, with a gorgeous apron and a matching coffee mug. Can you spell posh?   The second package arrived all the way from Brazil, sent by my niece Raquel, containing two Silpats for macaron baking!  Can you spell posh baker? Thank you Denise & Raquel, you made me feel super special…

In our kitchen….

The two on the upper row were bought for their looks, both found at Marshalls, one of my favorite spots to get unusual things for our kitchen. The third one is kind of vintage, a Pyrex sturdy bowl that I find myself using all the time. Perfect to mix a small batch of bread dough, cake batter, meatloaf, guacamole… I really use it almost on a daily basis.

In our kitchen….

Of all the alternative pastas out there, this one is my favorite. It was recommended by Elaine from foodbod, and I decided to give it a try. The texture is perfect, and the taste reminded me of homemade pastas made with a little spinach in the dough. Really nice, and quite a bit lighter than normal pasta. As you know, I have no gluten issues, no restrictions in my diet, but love to try new things. If it’s not tasty, I am not interested. This is tasty, and with the lower content in carbs, more than welcome at our table.

In our kitchen….

Two new ingredients to play with. First, hemp seeds which are high in protein and have many uses. You can add it to salads, smoothies, homemade crackers, cereal, yogurt.  Mild taste, nice crunch.  The black sesame powder you can obviously make from scratch using black sesame seeds in a spice grinder, but I found it available in our Asian market and brought it home, with one particular recipe in mind.  Black sesame macarons. Yeah, baby. You read it right. Stay tuned for it.

In our kitchen….

Zhorat tea blend. Have you heard about it? If not, I invite you to read this post by the one and only Sawsan. I thought about making it from scratch, but then ordered a batch already prepared. It is wonderful, I love to brew a pot before dinner and then enjoy it the whole evening right until going to sleep. It is floral, smooth and fresh at the same time. If you love tea and prefer to avoid caffeinated tea, this is a great option.

In our kitchen….


Another new ingredient to play, black tahini. It is exactly like a regular tahini, but made from black sesame seeds.  I haven’t tried it yet, but should start important experiments soon.

In our kitchen….

From black to color… My special food coloring batch in powder form, to make macarons, of course. Liquid food color is a no-no to make macarons because they interfere with the delicate balance of the meringue and almond dough.  Powdered or gel are a must.

In our kitchen….

Sprouted wheat flour from King Arthur Flour.  I first learned about this product reading Alexandra’s blog. Could not resist and ordered a bag.  I made a nice loaf of bread with it already, should be on the blog soon. Because the flour is made from sprouted wheat, it is supposed to be easier to digest, as the sprouting process starts metabolizing the wheat. The resulting bread feels smooth and moist. Excellent product.

In our kitchen….

Fathead pizza! This one blew my mind, big time! If you google fathead pizza you’ll learn that it is the Queen of Low-Carb Pizza, by far. I was very curious and one evening decided to give it a try, because it’s quite simple and quick to prepare. It turns out that I love it! It is the closest thing to real pizza I ever came across, and it is quite filling, so when I make the whole recipe I can have it for dinner and then lunch next day.  You can find the recipe clicking here.

In our kitchen….

A drink made from apple cider vinegar. As you know, I am into this type of alternative, non-alcoholic drinks. And I found this product in one of our grocery stores, Hy-Vee. It is actually very good, although I prefer to dilute it with carbonated water. I do 1/3 of the drink, 2/3 carbonated water, eyeballing it. The same company makes several different flavors, but I like this one the best.

In our kitchen….

Beware. These are addictive. Phil found those at our grocery store. Brought them home. OMG. They are good with hummus, with cheese, with avocados, with tapenade. They are good naked. The crackers, not necessarily the person munching on them. If you find them in your neck of the woods, pounce on the bag.

In our kitchen….

These are unreal. They are from Australia, so if you are partial to local food, I feel a bit sorry for you. To savor these babies without hurting your principles, you must face a pretty long trip to Sydney, and the tickets are quite pricey.   Amazingly, our grocery store carries them.  I am a big white chocolate lover, but must say the dark chocolate is much, much better. Phil and I savor one each on special evenings, making the box last as long as our will power allows.

In our kitchen….

A delicious dessert, from a book I reviewed recently, London: The Cookbook. As I already shared a recipe from the book, consider this an additional teaser. They are Bavarois Framboise. Quite easy to prepare and absolutely wonderful!

And now, it’s time for the Magnificent Trio to say hello…

We have a pretty regular routine in our home… We get up early, and while Phil gets our cappuccinos going, I grab the dogs’ bowls and get ready to feed them. At that point the morning symphony starts. If you’d like to listen to it, click here. After they are done wolfing their food down, they know they’ll have another hour or so in the coziness of our home. Then we leave for work and they must go outside. They use that precious hour very wisely.


Of course, sometimes the weather early in the morning is not compatible with doggies being outside, and in that case, they don’t get their food until later in the day. Once they realize there’s no food coming, you can sense the disappointment in the air…

But of course, snacks and little bits from our own food are always making the rounds to keep our four-legged friends happy. Happy? Well, maybe not all of them….


Buck is now the sweetest dog we’ve ever had! His personality changed a lot after Chief passed away, and even more after Bogey joined our home.  I call him my Little Tim Tam… not always, just sometimes.
Like twice, maybe eight times a day.


Oscar was definitely ready for his summer shave. He was having one bad hair day after another…

But we took care of it, and now….


Bogey has been with us for 8 months, and it’s clear that he’s adapted well… a few pieces of Parmigiano cheese disappeared from the kitchen island, as well as a batch of Lemon Ricotta Pancakes, a full genoise, freshly baked from scratch, a couple of sticks of butter and the eventual bar of soap.  But we love him to pieces!

The Magnificent Trio for the most part gets along well together, especially when it’s time to do their tricks for Mom and Dad. Those are rare moments in which I get their full attention…


That’s all folks… 
I hope you enjoyed Mom’s tour through our kitchen… 
 See you in a couple of months!

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ONE YEAR AGO: Secret Recipe Club: Chicken Korma and a Bonus Recipe

TWO YEARS AGO: Josey Baker’s Olive Bread

THREE YEARS AGO: Almonds, A Cookbook Review

FOUR  YEARS AGO: Pomegranate-Molasses Glazed Carrots

FIVE YEARS AGO: Codruta’s Rolled Oat Sourdough Bread

SIX YEARS AGO: Roasted Corn and Tomato Risotto

SEVEN YEARS AGO: Light Rye Bread

HAPPY NEW YEAR IN MY KITCHEN!

HAPPY NEW YEAR TO ALL MY READERS!

flowers

It’s been three long months since I last invited you for a virtual tour of our kitchen, the event initiated by Celia and now hosted by Lizzy from Bizzy Lizzy Good Things. So, tighten your seat belts, because there are lots of goodies to talk about…

Starting with gifts…

I am not sure this qualifies as a gift, but I will go with it. I entered a drawing over at Lisa is Cooking a couple of months ago, and to my absolute delight, I won!  It is a gorgeous, oval-shaped All-Clad pan, perfect to sear and cook fish.  It is so beautiful, I smile every time I look at it…  Not only it works great for its intended purpose, but I’ve used it to sear halloumi cheese. O.M.G. Wait for a blog post on that one…

panThank you so much, Lisa!  Love the pan….

From our dear friend Ines…

doriecookbook

A classic cookbook from the one and only Dorie Greenspan… A must-have for sure, I know I would be getting it at some point. Resistance would be futile. But now I don’t need to. HA!

From our friends Denise and Hélio, shipped all the way from England…

chocolatecomposite
The best chocolate in the world! Valrhona, in different levels of cocoa, to match your mood… or your recipe!  Such a thoughtful gift… The only problem is preventing “someone” from devouring one bar or two when I’m not paying attention.

From C & C, the coolest couple in L.A.

vodka

A set of soapstone vodka drinking glasses. Phil loves Chopin vodka, and they also sent a huge bottle. The glasses are from a company I like a lot, Uncommon Goods. Check them out, they have very unique things.

From my sister Norma, back in Brazil….

mustard

A gourmet mustard, infused with a very special Brazilian fruit, called “jabuticaba.”  I love the fruit, and the mustard is superb!  It has a delicate touch of sweetness, and the taste is quite unique.

 

From my niece Raquel back in Brazil…

teaboxcomposite

A beautifully crafted box for my teas!  The top mimics the pattern of the sidewalks in Rio de Janeiro, every Brazilian recognizes that pattern… Looks like waves…  And now my teas are in perfect order!

From my perfect match…

coffemugcompos
Two more coffee mugs from our favorite pottery artist, Mary Rose Young…  He keeps searching on ebay, and I keep welcoming them in our kitchen…

My Christmas gift to myself… just because….

teakmaker
This little teapot has a thermometer on the lid, and you can brew each type of tea (green, herbal, black) at the optimal temperature. It is very stylish, and works like a charm…. I am in love!

 

holidays


In our kitchen…

middleeasterncomp

A few exotic ingredients I got over at the Oriental market we have in town. For the most part inspired by a couple of cookbooks I am in love with: The Saffron Tales and Taste of Persia. I got black chickpeas, culinary grade rose petals (swoon), pomegranate seeds powder (how could I resist?) and a couple of spices that are very important in Middle Eastern cuisine: angelica powder and advieh (Persian spice mix). Can hardly wait to play with them all…

In our kitchen…

pinksalt
I
‘ve heard a lot of good things about this store called “The Spice Lab.” But their stuff is very expensive. The other day I stopped at Tuesday Morning in town, and was surprised to find this big bottle of Himalayan salt for sale, very cheap. It has black pepper in it. Sprinkled on top of flank steak cooked medium-rare it is to die for.

In our kitchen…

crackers

These are some tasty crackers! Served with home-made hummus it is a garbanzo bean feast for your taste buds… Love it. I think they have several kinds, I’ve seen it plain and this one with black olives. Salty, quite addictive. If you have a chance to grab a bag, go for it.

In our kitchen…

freekeh

A new (to me) grain that I bought after my friend Elaine raved about it. Still waiting to try my first recipe for it, I am sure it’s something I’ll love. You can use it as you would farro, for instance, in stews, as a risotto type prep, or even cold in salads. Stay tuned.

In our kitchen…

napkins

Holiday napkins… How could I resist these? Look at that doggie! Poise and elegance, just like our pups… Well, maybe not quite…

In our kitchen…

redplatter

A red platter found at Marshalls. It was love at first sight. They had it with a reduced price tag, I paid 5 bucks for it, if you can believe it. It is so festive, perfect for the holiday season, but I will be of course using it all year-long.

In our kitchen…

butterscotch
Butterscotch extract. Yes, you read it correctly. This heaven in a bottle exists. One word for you, macarons. Are you smiling yet?

In our kitchen…

empty

Four perfectly round low-carb Ricotta, Lemon & Lavender pancakes, a recipe I was very excited to try on a Saturday after a nice, albeit a bit chilly morning run. Oh, you only see an empty plate? What’s up with that, you may ask?

Full disclosure: Said pancakes were left unattended for 3 and a half minutes while I went upstairs to grab my phone to take a picture of them. I should add they were in the center of the island, a spot that we considered safe from canine paws. We were proven wrong. A certain dalmatian that attends by the name of Bogey Quit That managed to push the plate with his nose (at least that’s what we think), all the way to the edge of the countertop, to very efficiently wolf them down.  And then you wonder why my hair gets a bit more gray each month (sigh).

Finally, very recently in our kitchen…

buddies

Great friends reunited, even if only for a few hours…

dog-bone-doggy-bones-the-tizona-group-clipart

Due to a lengthy series of canine-induced grievances, I seriously considered banning the four-legged creatures from showing up in this segment of In My Kitchen. But then…

oskypeter11Sir, you seem like such a nice man…
Could you please convince Mom to let us say hello to her readers? 

Reluctantly, then… I complied.

bogeythief

I have nothing to add. Still hurts me to remember.

Oscar cannot reach countertops and to be honest, he doesn’t care that much about food, which is pretty odd. But he causes grievances in other ways… like trying to dig his way to China from our backyard, forcing his humans to halt dinner preparation and deal with the muddy mess.

oskyfinal

 

Now, THAT’S what I’m talking about!
finallypeace

Buck managed to hurt his front paw helping his brother in his path to China, so we put some booties on his paws to prevent him from licking the antibiotic ointment off. He was not thrilled.

humiliated2

His first attempts at walking with those booties were hilarious, poor thing, but he got used to them in a few minutes. Check it out here.

Giving Bogey a bath is a workout in itself, because to dry him, you gotta catch him first. Sounds a lot easier than it is… Glad I was not the one in charge!
bogeybathHe does look great once he is squeaky clean!
😉

Oscar insists that he cleans up better than his brother.

oskyclean

But Buck is putting up a fight for the pole position…

steak
I will let you be the judge of it, not taking sides!

Bogey has been bad lately. Really bad. From eating a bar of soap, to snatching my special pancakes, but the worst, the worst I shall tell you later. Never in a million years, we could imagine… well, I’ll stop here. You will have to wait for it.

morningkisses11

snoozing11

Now, if you want to see three dogs on their very best behavior, all it takes is a sirloin steak, cooked medium rare, and Phil going at it with a knife.

undividedattention11

That’s all, folks!  We all wish you a wonderful 2017!

We promise to be back with more cooking, more bread baking, more canine grievances, and throw in some cake baking to keep the adrenaline high…

😉

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ONE YEAR AGO: In My Kitchen: Happy New Year!

TWO YEARS AGO: And another year starts…

THREE YEARS AGO: In My Kitchen: January 2014

FOUR YEARS AGO: Tacos with Pork in Green Sauce

FIVE YEARS AGO:  Maui New Year!

SIX YEARS AGO: Natural Beauty

SEVEN YEARS AGO: Sunflower Seed Rye

IN MY KITCHEN: OCTOBER 2016

img_5206

It’s been two months since my last In My Kitchen post. Time to invite you for another little virtual tour of our kitchen, as part of the fun event initiated by Celia, and now hosted by Lizzy from Good Things. I have quite a few gifts to share so let’s get this party started

Our friends Denise and Hélio came to visit us and showered us with gifts….

herbesprovence

Straight from France, a bag of the most fragrant Herbes de Provence! One of our favorite spice mixes, we do not make croutons for our Caesar salad without a nice sprinkling….

salts

Also from Provence, a sampling of gourmet salts. These are incredible!  Lavender salt, Hisbiscus, Curry, and sun-dried Tomatoes with Basil.  I eat a lot of fried eggs for lunch, and these salts are perfect to finish them, adding variety and fun.

moutardes

Did they spoil us or what?  Gourmet mustards… my favorite, the tarragon version… spectacular on grilled salmon.

tearoibos

This super special tea, which made me do a happy dance all over the kitchen… It turns out I had just saved a recipe for a very intriguing type of ice cream and it called for Rooibos tea.  The blueberries in this one will only make that concoction better, if you ask me… Stay tuned.

In our kitchen…

pistachio

Yes, it’s exactly what the label says. Pistachio paste. OMG. I put it to very good use, by the way. Filling for macarons. You will have to be patient, at some point I promise to share. The smell as you open the bottle is out of this world amazing. I think it might have aphrodisiac components in it. Beware.

In our kitchen….

humongouszucc

Or should I say, from our garden… This humongous zucchini that escaped our radar. Are we the classical absent-minded scientists or what?  Anyway, I had no idea what to do with it, but it ended up as a delicious dinner.  On the blog soon.  Yes, you can call me a teaser…

In our kitchen…

italian

Two ingredients that our grocery store now carries in a special spot dedicated to Italian and Spanish ingredients. Have I ever told you I love mortadella? I grew up fighting with my Dad for the last slice, so whenever I see the authentic product for sale, I get nostalgic.  One of my pet peeves is people comparing mortadella with Bologna. My blood boils, and I need to count backwards from 100 to calm down.  I then go into a lecture, as politely as possible to state that no, Bologna doesn’t even begin to compare to one of the greatest cold cuts in the known universe with its pieces of pistachio peeking at you. A few times we served it to friends and they go “It’s JUST like bologna, right?”  I can hear Phil taking a deep breath and whispering “oh, boy, here we go….” Hey, you can love Bologna, and we’ll still be friends, but if you tell me Mortadella is Bologna, be ready for my speech. The other ingredient, is of course prosciutto, the second best cold cut in the known universe. Nothing quite like it, although American speck is very tasty too. But it is NOT prosciutto. Got that?

In our kitchen….

paleowraps

You win some, you lose some. I bought these out of curiosity, as they are supposed to be very low in carbs. Well, the texture is barely ok, but the coconut taste too pronounced and taking the wrap into a sweet territory that I don’t find that great. After all, when wrapping a nice piece of chicken with Mexican spices all over it, I prefer a savory wrap.  I know some people love them, but I am not one of them.  Phil looked at my face when I took a bite and quickly grabbed a corn tortilla. He is a smart man. But he is taken, so don’t get any ideas.  I am small, but I will put up a fight you’ll never forget.

In our kitchen…

lavender

Lavender extract. Also something I bought with macarons in mind, but have been using in many other recipes. Just a couple of drops will be enough, this stuff is very potent.

In our kitchen…

jars

A slightly smaller jar to keep my starter in the fridge. I like the bigger size for refreshing the yeast, but prefer to keep a smaller amount hibernating in the fridge between feedings. This size is ideal, and I love the color of the lid. Found on amazon.com.

In our kitchen…

sprinkles

It’s the time for fall colors… I have something in mind for these sprinkles. Maybe a Halloween-friendly version of Brigadeiros? Another surprise find at Marshalls. Love that store!  You never know what you’ll find hiding deep in one of their shelves.

In our kitchen….

canopener

A can opener. Amazing how much I love this one. It turns out that when we had to drive all the way from Portland to Manhattan bringing Bogey, we needed to feed him his special diet, that involves a particular brand of canned dog food. As many Dalmatians, he had problems with kidney stones. Phil’s sister had quite a few of those cans stored in her garage, but of course we needed to be able to open them. We grabbed this opener from her kitchen. I am sure it is several years old, but it works better than any other opener we’ve ever had.

In our kitchen…

scultures

Little dog sculptures of The Fabulous Three! Maybe you should get to know their full names:
Oscar For the Love of God Stop
Bogey Quit That
Buck Don’t Snap Me

Speaking of that trio, it’s time to let them share their own adventures, but first….

Chief’s Stories

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Many years ago, when we lived in Oklahoma, Phil trained the dogs to fetch the newspaper in the morning. Each day one of the dogs would fetch. Things were going pretty nicely, until a particular day in which Chief grabbed the newspaper, and just as Phil said “good job” he took away running around the neighborhood, newspaper firmly in his mouth. Phil was not pleased as he chased the little rascal, still in his pajamas and without any coffee in his system. Chief was fired from that job. Pits, our dalmatian, was the one in charge from that day on. Of course, Chief made it very clear he wasn’t happy with the new arrangement.  I caught this scene, and it’s hilarious the way Chief grabs the newspaper after Pits fetches it, as if saying, “here, I can do that too! Now pass me that darn cookie, and make it fast!”  At the very end he goes back at the plastic wrap, still a bit peeved. Undoubtedly, he had the strongest personality of any dog we ever met…

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Buck and Oscar sit down to listen to Dad tell them they need to be nice to Bogey. His new brother has been through a lot and needs to feel welcome.

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Buck seems totally fine with it, as the new brother meant he also got a new bed to rest his bones after a tough day of chasing squirrels and killing snakes.
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Although he thinks nothing beats his good old bed, where he can relax in all his glory…

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Oscar and Bogey get into canine disagreements every once in a while, but for the most part they get along ok.  One day I rolled out my mat to do my exercises and went upstairs to change. When I came back, to my surprise, they were both laying by the mat, as if waiting for me, and stayed there very well-behaved during my virtual torture session with Tony Horton.

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Bogey is slowly adapting to a different life, spending his daytime outside with the two new brothers….

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He clearly thinks he is a lap dog, and tries to prove it to his Dad at every chance he gets…

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Of course, Bogey is not alone in being persuasive…

oskybegging

Sir, would you find it in your heart to give me
a little bit of whatever is left from your dinner with Mom?

I close this post with a little video. Bogey doesn’t like his paws touched, so “shaking” doesn’t come easily for him.
But, some progress is being made.

That’s all for now, folks… I hope you enjoyed this brief walk through our home… see you next time!

walktowardsunset

ONE YEAR AGO: Paleo Moussaka

TWO YEARS AGO: In My Kitchen, October 2014

THREE YEARS AGO: In My Kitchen, October 2013

FOUR YEARS AGO: Bourbon and Molasses Glazed Pork Tenderloin

FIVE YEARS AGO: Crimson and Cream Turkey Chili

SIX YEARS AGO: Taking a break from the nano-kitchen

SEVEN YEARS AGO: Chocolate Chip Cookies

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IN MY KITCHEN: AUGUST 2016

flowers1
Following the footsteps of Celia (Fig Jam and Lime Cordial) who started this party now hosted by our friend Maureen (The Orgasmic Chef), I invite you for a small virtual tour of our kitchen. Maureen is taking a small break to recover from surgery, I know everyone is looking forward to having her back to the blogosphere next month. A warm hug going her way….

In our kitchen…

macadamias

Well, this was in our kitchen a while ago, it’s gone. When we were in Hawaii we grabbed a bag and were hopelessly hooked.  It is basically impossible to eat just eight. I am not too surprised that amazon has several kinds for sale, although it’s hard to justify the price they ask for it. Take a look with a click here.

In our kitchen…

FirstTomato

The first tomato produced in our garden!  Can you see how juicy it was?  We enjoyed it in full mindful eating mode, as it deserved…

In our kitchen…

noketchup

You might remember I used another type of Not Ketchup in my last post, the Cherry Chipotle. This one, Tangerine Hatch Chile is my favorite. Love it, love it, love it!  I used it in turkey miniloaves, I smeared it on top of hamburgers, grilled pork tenderloin, it’s a fantastic product.  Very low in carbs, just the right amount of spice. Go visit Erika’s blog to see all the different types she came up with.

In our kitchen….

tortillas
We got this tip from our friend Virginia. Instead of buying tortillas from the grocery store, she goes to a Mexican restaurant in town to grab bags of this brand.  The difference in quality is amazing indeed!  If you happen to find this brand where you live, give it a try. Intense corn flavor, perfect texture.  Unless you are going to make them from scratch, you cannot find a better option.  We buy two or three bags at a time, they also freeze pretty well.

In our kitchen….

scissors

A new pair of scissors.  I finally got tired of struggling with scissors that refuse to cut through plastic bags, or are too flimsy. These work great and look pretty good too.  I’m a happy camper!

In our kitchen….

bowl

A new bowl… I got mesmerized by its color and shape. It was on sale at Marshalls, and I could not resist bringing it home.

In our kitchen….

verjus

A new ingredient to play with. I’ve flirted with Verjus for years, but finally reading a post by my friend Elaine over at foodbod, I caved in and got some. Stay tuned for my adventures with it… Buck seems quite intrigued… Is that something I would like?

In our kitchen…

beets2

Roasted beets, made in our toaster oven early on a Saturday morning…  since Phil doesn’t care for beets that much, they were mine, all mine…   This batch lasted for several days, and I enjoyed over salads, mixed with a stir-fry of ground chicken, they add a tone of sweetness with their earthy flavor.  Love them!

In our kitchen….

Starter

Dan, my sourdough starter, got over-enthusiastic and wanted to take over the countertop!  I guess warmer temperatures will do that.  I put it to good use, there will be a post very soon about a certain sourdough bread… Stay tuned.

In our kitchen…

MisoEggplant

A work in progress… Eggplant cooked sous-vide and then finished with a miso-sesame glaze.  I need to perfect the recipe, it has potential, but my first two attempts ended with eggplant a bit too mushy for my taste. However, the sous-vide definitely gets rid of any bitter taste without the need to salt the eggplant.

In our kitchen….

crossoverscomposite

Different types of yogurt from Fage called Crossovers. They join unexpected flavors and are quite delicious. My favorite is the carrot-ginger with roasted pistachios.  I think these ingredients would go very well together in a salad…  Or once the weather cools… a warming soup. But, it goes without saying I am in no hurry to make soup. No hurry at all.

In our kitchen…

UncleVal

A bottle of Uncle Val’s Botanical Gin. The bartender at the golf club in our town made a Dry Martini for us using it and it is surprisingly floral. Totally different from any gin we’ve ever tried. Phil likes it more than I do, but if you are into mixed drinks, give it a try.

In our kitchen…

Herme

I blame it on our friend Gary, who “twisted my arm” to get this book. He said I needed it. Well, it is pretty fantastic, although each recipe, to be made exactly like the master does it, would need ingredients to be special ordered. Just to give you one example, the simplest Vanilla macaron shell requires not one, not two, but three different vanilla beans… Oh, the humanity! Still, it’s a masterpiece of a book, and I’m glad I did not resist.

In our kitchen…
Something that happens more times than I care to admit….

cartoon

Reprinted with permission from Abby Has Issues…  she does such great work! I follow her blog and Facebook page, and was thrilled when she gave me permission to share one of her cartoons.  The story of my life, honest!

And because life is not just about cooking, I shall talk lipstick! I don’t usually wear make-up, but I do love  a little lipstick.  The Cover Girl’s Oh Sugar line is amazing: shiny, smooth, feels great on the lips, and on top of it, they are very affordable. Our grocery store carries every single color available. After grabbing some avocados, tomatoes, I stopped by Cover Girl and grabbed Jelly and Punch. Is that cool or what?

lipsticks

 

I hope you enjoyed this little tour around our kitchen…  The pups are quite anxious to say hi to all of you, but first I want to share some bits of our past. 

 

Chief’s Stories

Chief1
Phil is a pretty good dog trainer. Back in Oklahoma when we had the sweetest dalmatian ever, Pits, he trained him to balance a treat on the nose. Pits would be static, waiting for the command “OK,” when he would flip the treat high up in the air and grab it.  Chief never had the patience for it, he could maybe hold it for one second but that was it.  Anyway, one day Phil is making Pits do his balancing trick, he placed the treat, held his hand up and kept saying… wait…. wait….. wait….  Just as he was going to give the OK command, Chief dashed running like a maniac, jumped up, grabbed the treat off of Pits nose, and ran away with it!  It was THE funniest thing ever, and I’ve always regretted we could not catch it on video. It would have gone viral, I know that for a fact…    Chief was really one of a kind…. We miss  him.

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BuckSofa1

Hello!  My name is Buck, and I believe this sofa is the best spot in the house, although you will not find me here when Dad is around… He starts waving his hands and acting all steamed up. Borderline irrational, if you ask me.

 

ThePrince

Truth is, my poise and class are evident no matter where I am resting my handsome body.

 

OskySofa1
Hello! My name is Oscar and evidently I know how to make the best spot in the house even better.

With my long legs, I am the only one who can see all the goodies Mom and Dad are enjoying for dinner.

Osky composite

 

But, of course, we all know Oscar has his idiosyncrasies…

ricecrackernonoI thought I made it clear I do not care for rice crackers!

Buck has his issues too. His favorite time to play in mud is right after getting a bath. Frustrating, to say the least. One of the reasons why his Mom’s hair gets more gray with each passing week can be seen in the short video below.

 

Well, that all for now, folks…
We hope you are enjoying this beautiful season!
See you next time…

 

ONE YEAR AGO: Ka’Kat, a Middle Easter Snack Bread

TWO YEARS AGO: Spinach and Chickpea Curry

THREE YEARS AGO: Sautéed Zucchini with Sun-dried Tomatoes and Basil

FOUR YEARS AGO: Orzo with Heirloom Tomato Relish

FIVE YEARS AGO:  Headed to Brazil!

SIX YEARS AGO: The Rhubarb Brouhaha: Revelation Compote

SEVEN YEARS AGO: Love me tender…

IN MY KITCHEN, YIN AND YANG

roses
Following the footsteps of Celia (Fig Jam and Lime Cordial) who started this party now hosted by our friend Maureen (The Orgasmic Chef), I invite you for a small virtual tour of our kitchen.

Starting with gifts, this month I have some pretty special ones….

…from our friend Dr. SL, fantastic selected goodies he got in a recent trip to Paris: truffles galore! Truffle mayo, truffle mustard, and truffled salt.  What have I done to deserve such great friends?

compositefrench

 

…from my beloved husband, a surprise gift for Mother’s Day…

wrapped

When I opened the package.. here’s what I found: a huge platter, heavy-duty, very very beautiful… it makes any salad into a stunning meal!

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He keeps showering me with gifts from this artist, Mary Rose Young…  How about this for cuteness in coffee cup format?

coffeecup

Or these adorable salad plates? Each a little different from the other… Irresistible!

plates
Our dear friends Karl and Virginia left a package in my mailbox at work…  Inside I found such a thoughtful gift for our home! It’s in our kitchen, where it definitely belongs…

jack

But, I can give gifts too!  This one I gave to Phil just because…  He loves to have a black and tan after playing golf, and this tool makes a perfect one.

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holidays

In our kitchen…

applecake

A very delicious apple cake made for one of the receptions we hosted last month.  The recipe, already in the blog, is the most popular in the site!  And for good reason, it is wonderful and so simple to make…

In our kitchen…

rollingpin

A rolling-pin I ordered all the way from Poland, after reading this post from Mimi… could not resist it. Stay tuned for a post on my first attempt at Polish Sugar Cookies.

In our kitchen…

heart2A nice heart on my morning cappuccino, made by the resident barista… I married the right man, obviously…

In our kitchen…

compositegochujang

My new addiction: Go-Chu-Jang sauce, the Korean darling of the food world these days. I resisted as much as I could, but when I saw the product for sale in our very own grocery store, I said what the heck, and brought it home. I love the paste so much I also bought the sauce which is like catchup on steroids.  I used the paste on sautéed ground beef for a flavorful lunch. If you are like me and resist all sorts of trends, do yourself a favor and cave to this one.

In our kitchen…

compositecans

Canned tomatillos and canned yellow tomatoes, both products bought with specific recipes in mind.  As soon as they went into my pantry I lost track of the recipes.  The one using canned tomatillos I suspect was in a cookbook from America’s Test Kitchen, but the yellow tomatoes?  I am clueless. Clue-less.  If anyone suffers from the same type of culinary amnesia, let’s have a virtual hug…

yinyang

This time our dogs are silent.

It is with a very heavy heart that I share the sad news that Chief was put to sleep on May 26th, a decision that crushed us, but had to be made. We will always remember him at the top of his game, rarely sitting still for a photo. In this shot (Summer 2001), his personality shines. He had just spotted a squirrel on the corner of the backyard, and one nanosecond after the picture was taken he was gone so fast our eyes could barely follow him.

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In my mind, the two inseparable buddies are finally together again…

 

chiefyboy

Chief
February 05th, 1999 – May 26th, 2016


ONE YEAR AGO:
Chocolate Toffee Banana Bread

TWO YEARS AGO: In My Kitchen, June 2014

THREE YEARS AGO:  Strawberry Frozen Yogurt

FOUR YEARS AGO: Baked Coconut and “The Brazilian Kitchen”

FIVE YEARS AGO: Honey-Glazed Chicken Legs

SIX YEARS AGO: French-Style Rolls

IN MY KITCHEN, APRIL 2016

It’s already April in Australia, you know…   

😉

flowers
It’s been a while, my friends… my last contribution to IMK was in January, but better late than never. Here I am to give you a little tour of what’s been happening in our kitchen for the past three months. This fun monthly event began years ago thanks to Celia from Fig Jam and Lime Cordial, and is now hosted by the one and only Maureen, from Orgasmic Chef.  Whenever I participate, I like to start by talking about gifts… So let’s get this party started, shall we?

From our graduate students who came back from a trip to India…

GoodiesCollage

These are dangerous goodies. Bake Bites are addictive little morsels with a punch of spice and just the right amount of heat. I usually allow myself to have four and then move the bag away, which is tough to do, but I believe it builds character. Soan Papdi is impossible to describe. It is sweet, it melts in your mouth, but it has a super complex mixture of flavors. If you think about edible perfume, that could be a good way to put it. It sounds odd, I admit, but it is absolutely delicious.  We cut very small slivers, and savor them in complete silence. If you ever find yourself in India, search for these babies, and put a few bags in your luggage.  😉

From Phil…

coffeecupcollage

One more coffee cup for our collection… he keeps searching for pieces from Mary Rose Young to be available online, and whenever he finds a great deal, he is quick to act. This one is particularly adorable with the flower on the handle.

From my stepson Alex…

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Two amazing books from The Modernist Cuisine, that include a beginner’s kit to play with molecular gastronomy. I do molecular biology for a living, and can tell you one thing, these gastronomic experiments are a lot more fun and involve zero frustration.  Stay tuned for a drink using Blue Curaçao “caviar” made with calcium lactate gluconate.

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IN OUR KITCHEN…

opener

This very simple gadget is a life-saver! I saw it recommended by America’s Test Kitchen and decided to order one. If you stumble on that bottle that simply will not open, get this baby and be prepared to be amazed. It works by releasing the vacuum so that the lid opens with no effort. I was skeptical. Then I needed to open a bottle of roasted piquillo peppers when Phil was away and the dogs were obviously of no help whatsoever. Worked like a charm! You can order yours with a click here.

IN OUR KITCHEN…

matcha

A very good quality matcha tea powder. Of course, I go into eye-rolling mode with the benefits listed on the package. Natural this, natural that… Natural mood enhancer? Yeah, right. But apart from the hype, I love the taste of matcha and this in particular is better than all the ones I’ve tried. Smooth, perfect with some yogurt or added to a smoothie.

IN OUR KITCHEN….

labna

Found this labna in a special grocery store in town. OMG! I inhaled that whole thing in less than a week. Phil did not even have a taste. I made sure to describe it to him as salted yogurt, and left it at that. He twisted his nose, and I said to myself “Labna, you are mine, all mine….. “  (insert evil laughter here).

IN OUR KITCHEN….

datesyrup

From the same store, date syrup. Another OMG, this is delicious and you can use in many ways: marinades, added to yogurt, smoothies, salad dressings… If you like pancakes in the morning, a drizzle of date syrup could be a nice change from the usual maple.

IN OUR KITCHEN….
molasses

Last acquisition from the same store.. pomegranate molasses.  I always have some in my pantry and my old bottle had just a tiny little bit left inside. Time to bring a new one, this brand seemed nice enough, haven’t tried it yet.

 

IN OUR KITCHEN….

startercomposite

A jar to keep my sourdough starter in the fridge and also at room temperature during feeding times. I love the large opening, because my 1/2 cup measuring cup fits right through it. Less flour mess = more joy in the Bewitching Kitchen. Found it at amazon.com, recommended in a bread baking forum.

IN OUR KITCHEN…

cilantro

A great way to store cilantro that I also learned in a cooking forum and put to test. Cut the stems close to where the leaves start, add the bunch of cilantro to a container with a lid, and just a little bit of water inside.  Close the lid and store the whole thing in the fridge.  Amazing how much longer the cilantro lasts, in perfect state!  I imagine it would work as well for basil or other herbs, but cilantro is the one that gives me the toughest time. It goes funky before I have a chance to use it all.

IN OUR KITCHEN…

simplestShrimp

The simplest and most succulent shrimp!  Made sous-vide. You can even start from frozen, increasing the time of cooking slightly.  I prefer to defrost them first, add a little bit of butter, salt and pepper to a bag, vacuum seal.  Into the sous-vide the bag goes at 135 degrees Fahrenheit for about 45 minutes. Open the bag, drain it if you want, or use the liquid as part of a pasta sauce or risotto.  Am I allowed to use one more Oh Em Gee in this post or would that be too much?  Oh, well…

 

IN OUR KITCHEN…

honey

Truffle honey. Yes, you read that right.  I haven’t tried it yet, in fact I’m waiting for the right opportunity to crack this special bottle open. I read that this honey drizzled over a nice Roquefort is a non-stop ticket to paradise. Will let you know once we try it.

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And now it’s time to allow our furry friends to say hello, they’ve been quite anxious to be on the blog after three months away from the spotlight…

 

chiefyboy

Chief, after the milestone of turning 17 years old, has had his share of health issues. He is hanging in there like the trooper he is, even playing tug-of-war when he feels up to the challenge.  Mom knows she has to be gentle with him, the days in which she could hold the toy up in the air to see Chief furiously dangling without letting go are over…

buck bath

Buck got tricked big time. His Dad offered a Happy Easter hug, but the hug turned into a strong grab followed by a fast walk to the laundry room. There, some soap torture was waiting for this brave Jack Russell. How unfair is that?

BathBuck

That does it!  I am never EVER leaving this bed.
To think I’d worked so hard to develop my unique fragrance, and now it’s all gone!

 

dapperduke

I’ve always suspected I am the Special One. See? I get professional grooming, and have a bow-tie to prove it. No laundry room dirty maneuver works for me. I am the Dapper Duke of Manhattan!

 

BuckComposite-2

Not so fast, Dapper Duke!  I get to play with my ball on the sofa when Dad is not around.
Who’s special now?

oskytripleDo I really need to answer?

 

Actually, Dapper Duke, we think you do need to get some answers ready….

NaughtyWhat has the toy done to deserve this?

(He wouldn’t even look up…. Guilty as charged!)

OskyupsetWell, first let me say that the toy started it all, but you were not around to see what IT did to me. And, even if I got carried away in my revenge, nothing justifies Mom getting all hysterical and cutting short our walk because Dad pointed out that a bunch of “cool bats” were flying over us. I have no idea of “cool bats” are, but they certainly ruined my evening.

bone


That’s all for now, folks!  Hope you enjoyed this little tour of our kitchen…

Until next time, keep calm and cook on!

 

ONE YEAR AGO: Spring has Sprung with Suzanne Goin

TWO YEARS AGO: Chai Brownies

THREE YEARS AGO: Pomegranate-Molasses Glazed Carrots

FOUR YEARS AGO: Braised Brisket with Bourbon-Peach Glaze

FIVE YEARS AGO: The Real Vodka Sauce

SIX YEARS AGO: Spring Rolls on a Spring Day