In My Kitchen ~ September 2020

Hello, dear ones. I haven’t participated In My Kitchen for almost a year — not for lack of interest, but for lack of “new” things to show and tell. At this stage of the game I don’t need much, but every once in awhile I run across something interesting. Thank you to Sherry’s Pickings for another opportunity to join in the fun. If you have culinary interests — or if you’re curious — please click on her link above for a global tour of ingredients, storytelling, and delightful folks who love to cook. I discover something new every time I tune in.

In My Kitchen… is/was today’s repast: a Fried Egg Florentine with Crispy Shallots and Goat Cheese. It’s been a long time since I’ve felt inspired to fix something “fancy” for myself, but today was the day. (SO good…) Don’t neglect to nurture you.

In My Kitchen… is a new set of cookware. I wasn’t planning on replacing the old set, but I was frustrated by their strainer-style lids and pour-spout pan edges. A good seal is tantamount to great flavor. One day while I was watching a TV talk show (a rare occurrence) they featured a “deal of the day” — a set of professional-grade Cuisinart pans for a ridiculously low price. Who am I to argue with signs? Did I hit the order button immediately? Nope. I did a lot of research and read the reviews. Hundreds of them.

It’s funny what folks complain about. “Everything sticks.” (Heat up those induction-bottomed pans gradually.) “Too many spots.” (Ever tried a cotton dish towel?) “I only hand wash them.” (It’s doubtful professional chefs take the time — the pans are stainless steel and they clean up just fine in the dishwasher.) “Wish they had clear lids.” Seeing isn’t believing. Trust your instincts — or practice some more. Frankly, I was thrilled with their flat restauant-style lids. Long live the diner days…

Now if I only had more folks to cook for besides The Man Of Few Words ‘n’ me — hello, lake neighbors!

In My Kitchen… is a bottle of Jalapeno Honey. Not only is it great for glazing grilled chicken or pork chops, it also makes for a lovely salad dressing. A splash of white balsamic vinegar and EVOO followed by a drizzle of that golden nectar results in some mighty fine eatin’ without the fuss of making a vinaigrette. Heavenly indeed!

In My Kitchenare other “new” or rediscovered recipes: Kasbah Chicken Skewers (courtesy of Ally’s Kitchen cookbook), fresh-caught Gulf shrimp (before Hurricane Laura hit), and the Best Fluffy, Flakey, Buttery Biscuits Ever thanks to a previous IMK hostess, Maureen Shaw, who said “no need to acknowledge me for the recipe.” Thank you kindly, ma’am, but I like to give credit where it’s due.

Best Fluffy, Flakey, Buttery Biscuits Ever — thanks, Maureen!

(My recipe is for a half-batch; double and cut ’em into whatever shape suits you.)

1 cup all purpose flour

1-1/2 tsp + 1/4 tsp. baking powder

1/4 tsp. salt

1/4 tsp. cream of tartar

1/4 cup (4 Tbsp.) cold butter cut into 1/2 inch cubes, plus extra to melt and brush on top before or after baking (see below)

1/3 cup milk

1-1/2 tsp. honey

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper; set aside.

Whisk together dry ingredients in a large bowl.

Cut in cold butter with a pastry blender until mixture is pea-sized.

Stir in milk and honey until dough comes together. (Don’t overmix.)

Dump onto a lightly floured surface and knead several times. (I just kneaded it in the bowl — no counters to clean)

Pat with your fingers to about 3/4-inch high. (I saved a step — and more counter cleaning — doing that on the parchment-lined sheet pan.)

Cut with a biscuit cutter, tin can, or glass, but don’t use a seesaw motion as the biscuits won’t be as high — or use a chef’s knife and cut into squares. Optionally, let them rest twenty minutes before baking or not. (I opted for the second option in both cases.)

Separate biscuits 2-inches apart, or 1-inch apart if you like softer edges. (I did and do.) Brush with melted butter if desired. (I waited until the end.)

Bake 10 minutes or until golden. Remove from oven to a cooling rack and brush tops with melted butter. Serve immediately or cool completely and freeze the rest. Bring on the sausage gravy or breakfast biscuits!

In My Kitchenthings are pretty much status quo since the last time I touched base (thank heavens) — making the most of what I have and whatever we’ve been blessed with — an integral part of IMK. I feel blessed to state that, considering hunger is a huge problem here and worldwide. Feed your family — yourself — and a few other folks while you’re at it. (Please contribute to your local food pantry, too.) Every lil’ bit helps.

Enjoying “new” blessings,

~ Kim

14 thoughts on “In My Kitchen ~ September 2020

  1. I have a set of similar pans and love them. What hilarious comments you found in the reviews. Love that jalapeno honey. And, I want eggs florentine for breakfast (with crispy shallots)!!!!!! Glad to see you back! Be safe and well!!!!

    • Debra, I’m glad you’ve found joy in your similar set of pans and humor in my set’s reviews. It simply amazes me how negative folks can be and the whiney stuff they post online. (Hopefully my “answers” added a positive spin to their plight.) Whoohoo for “fancy” breakfasts — I’d be happy to cook that for you anytime — and yay for “being back.” (And safe and well…) What an odd world we live in these days. Take care, xo.

    • Tandy, I absolutely LOVE them! The handles are longer so they don’t heat up and clean-up is a breeze. One thing my hubby noted (on the rare occasion when he emptied the dishwasher, lol): “They’re really heavy.” I told him they were part of my fitness plan to build and maintain upper body strength, plus cook for him “like I do.” Win/win. :) Thanks for your comment, xo!

  2. Kim,
    Such a lovely read I had going through your post today. I thoroughly enjoyed glancing your kitchen updates too.Love those new set of pans and the oh boy! the joy of seeing your donations reaching a new home is so satisfying and comforting. Well done you! I love your feed and will come back to read more of your posts. You have just got a new follower. Enjoy your day!

    • Hi, Hasin, and thanks for your enthusiastic comments — glad you enjoyed the tour — your blog was a delight to read, too! I’ve been a bit of a slacker about writing regularly these days (see “status quo” above), but it’s always a pleasure discovering what’s up around the world “IMK.” We have so many things to be thankful for including new friends, xo.

  3. I know you will make good use out of those new pans. I like how you donated yours and now they have been donated to someone just starting out. Recycling done right. 😊

    • Many thanks, Karen! The other day I looked through my cupboards, eyeballed the gadgets I’ve acquired, and thought I should probably sell them on Ebay (or FB Marketplace or wherever) but I’m not quite ready to give them up YET. The “former” cookware, yes… hooray for recycling done right! Thanks again for your loving comments, xo.

  4. What a wonderful investment in your kitchen, and I loved your comments to the negative comments. Those pans will last a lifetime. It’s good to have you back. I don’t think you need to have something ‘big’ to contribute to IMK, I just like hearing from you Kim. I’m glad you are well and safe.

    • Thanks, Liz — great to see you again, too! I was also glad you mentioned my comments after those negative reviews. (I debated about deleting that paragraph because I didn’t want to sound “snarky,” LOL!) When we share what’s really going on, we get to know each other better, yes? Thanks for your encouragement, too. I’m looking forward to perusing yours and everyone else’s in the coming days. Take care, xo!

  5. Back when I catered, I was still using my mother’s 60 year old pots and pans that she’d passed on to me, many dented from when she’d throw them across the kitchen. But, they worked. I now have fairly new ones, and I buy one occasionally cause i like the shape, the color, or the non-stick properties, but I honestly don’t think they work much better than those old, copper-bottomed ones. Still, it’s nice to have new pots and pans, and yours are pretty!

    • Chef Mimi, those old cookware sets were great, weren’t they? My mother still had hers from 1955 and I cooked with them every time I went home. Too funny about your Mom throwing pans across the kitchen! I, too, pick up the occasional “eye candy” pan for their shape, functionality, or whatnot. Best save so far… a copper-trimmed All Clad saucepan that was nearly black from neglect at an antique store. A lil’ Bar Keepers Friend and a lot of elbow grease went into its rescue and it’s my “go to” risotto and polenta pan. Just like us, they get BETTER, not older. :)

  6. What a great kitchen event: replacing all the pots and pans! I so agree with you about the need to contribute to food banks and food pantries in this desperate time.

    be well… mae at

    • Mae, thank you! My old set was an “after the fire” replacement and beggars can’t be choosers, right? They were utilitarian for five years, but cooking has become a lot more FUN now. Bonus points… I donated my old set to our local food pantry and learned they were later given to a young gal who was just starting out as a teacher and had nothing IMK! I love it when blessings are paid forward. Best to you, xo.

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