It’s been a while since I inventoried what was In My Kitchen, but my recent awesome success with the progeny of Celia@figjamandlimecordial’s sourdough starter Priscilla (Celia is the wonderwoman with a blog that’s a trove of cooking information, recipes and fun and who hosts In My Kitchen monthly), reminded me to pitch in.
So here’s what’s In My Kitchen:
I found some preserved Kadota figs that are really hard to stop eating, either on toast smashed or just out of the jar:
I found a solution for what to do with the sourdough starter that is instructed to be “thrown away” at each feeding. I can’t bear to throw away so I made sourdough crumpets, using 100% starter, baking soda and salt. You pour the batter into a biscuit cutter in a saucepan, let cook for 3 minutes on one side, flip and smash down, and cook for 2 minutes on second side. Like an English Muffin!
This raw cranberry/coconut cream puree that I’ve been using to dollop over morning porridge:
Buckwheat flour I’ve been using to make noodles, with varying degrees of success.
Sardines, yep I cleaned them out myself and cured them in oil.
Ridiculously good raw almond butter made with coconut oil. Cardamom clove flavor. Pictured here with a piece of chocolate smashed, and a glass of blood orange juice.
Heirloom white beans:
Bean Pascal (soup) made with the white beans using the recipe from the Mexico Book:
I’ve been cooking a lot of cauliflower cores recently. Blanching then either dipping into sauce, tossing in salads, or roasting in olive oil and harissa.
Kimchee pancakes using rice flour and rice noodles. Thank you David Tanis!
Citrus, citrus and more citrus!
Phew, well that about does it! What’s in your kitchen this month?