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

Mixed Berry Crumble Dessert

Once a fixture on kitchen counters everywhere (at least where I grew up) cannisters stored the “basics.” Flour, sugar, coffee, and tea. What do you store in yours?

These days mine house rice in alphabetical order: Arborio, Basmati, Jasmine, and White or Wild. FYI, I eat a lot of rice. Which made me think. Sometimes life can become so compartmentalized that you risk missing the big picture. Reality isn’t organized. Life either. Do NOT attempt this thought process at home.

A few mornings ago my day started out with a shimmering falling star streaking across the sky, accompanied by a stellar cup o’ Joe — followed by a spectacular sunset that evening — followed by a glass of Cabernet. Some events are meant to be random. Unexpected. Divine. Like this dessert. (Even though I had to dig out the “basics” from another set of cannisters in the recesses of my pantry.)

Mixed Berry Crumble

(adapted from Yummly who adapted it from Cooking Classy, with a few adaptations by moi)

1-1/2 cups all purpose flour

3/4 cup granulated sugar, divided (plus a lil’ extra)

1/2 tsp. baking powder

1/8 tsp. salt

1 tsp. lemon zest

1 large egg yolk

1 tsp. vanilla extract

1/2 cup salted butter, chilled and cut into cubes

2 tsp. cornstarch

1 Tbsp. lemon juice

2 cups fresh berries or frozen mixed berries, thawed (I used a combo of frozen blueberries & sliced strawberries w/a sprinkle of sugar so they’d macerate…)

1 Tbsp. raw turbinado sugar (I used granulated sugar; fresh out of turbinado)

Preheat oven to 375 degrees and generously butter an 8 x 8-inch baking dish; set aside.

Whisk flour, 1/2 cup sugar, baking powder, salt, and lemon peel in a large bowl.

In a small bowl, whisk together the egg yolk and vanilla.

Cut egg yolk mixture and chilled butter cubes into the flour mixture with a pastry blender, fork, or your fingers until it resembles coarse crumbs. (I tried all three options just for fun.)

Gently press a little over half of the mixture into the prepared pan to form a crust.

Combine cornstarch and remaining sugar in a separate bowl. ( More dishes, but prevail.)

Combine cornstarch mixture with fruit (fresh or frozen) until thoroughly coated.

Pour berry mixture over crust and top with remaining flour mixture.

Sprinkle turbinado sugar (or plain ol’ granulated) over the top.

Bake in preheated oven 35-38 minutes until top is golden brown. (Personally, I was more concerned with the bottom crust over-baking so I adjusted the oven rack to the upper 1/3 of my oven midway through and watched and “smelled ” until it was deemed done.)

Remove from oven, cool completely on a wire rack, and serve as is or with ice cream.

Refrigerate leftovers (if any) in an airtight container in the refrigerator.

SOOOO good! Or at least I’m told.

By the way, here’s that sunset.

Talk about just desserts.

Enjoying pondering cannisters and living an “uncompartmentalized” life,

~ Kim

In My Kitchen ~ November 2017

Painted kitchen

In My Kitchen… a long-awaited project is almost finished. I’ve been wanting to paint our humble abode for three years, but “life” happened and I had to put my dreams on hold. (That, and I couldn’t decide on a color.)

Actually, the hue didn’t concern me as much as the “mood”. Considering that I spend the  majority of my waking hours In My Kitchen, I put lot of thought into how I wanted to “feel” in that space. Calm was the consensus.

Depending on the light at various times of day, the “Autumn Fog” shade of grey I got undulates between soft grey and blue-ish, similar to the expanse of water out yonder. Yeehaw, I have a “lake kitchen” at last!

The Lane

In My Kitchen… is a range hood that finally matches my stove. The old, white one — a vintage behemoth with a lopsided light bulb and fan that sounded like a semi idling above the stove (nostalgic, but noisy!) gave up the ghost. This is so much better.

New stove vent

It took some cobbling to install (the duct sizes didn’t match!), but with The Man Of Few Words’ tenacious ingenuity, I think the results speak for themselves, and highly of him.

Is it just me, or does that triangular shelf behind the stove need a back splash? (I was thinking “multi-colored tiny tiles in some sort of a pattern… somehow I think that will be my future project instead o’ my man’s. :)

Speaking of which, I’ll be off the grid briefly to celebrate our upcoming anniversary. Nothin’ fancy planned, just fishing together and steaks on the grill. That, and a drive through Autumn’s finery. Ahhhh…

Fall foliage

What a JOY to celebrate the start of another era in a kitchen that mirrors my spirit — and TMOFW’s — with a surprising splash of color right in our own back yard. xo

Backyard color 1

Be sure to visit Sherry (at Sherry’s Pickings) for more IMK posts, including great ideas for holiday gift-giving! My world-wide friends are gracious about linking their “finds” — plus I learn SO much every month and it’s entertaining to boot. Love y’all!

Enjoying my “lake kitchen”,

~ Kim

Miniature Dole Pineapple Upside Down Cakes

Find Your Adventure

The theme for the upcoming 2016 Tournament of Roses Parade in Pasadena, CA (January 1st, 8:00 a.m.) is “Find Your Adventure.” As you know, this past year has been one — and then some — especially with the torrential rains in Oklahoma. I’d planned to photograph these mini-yellow & red beauties with a yellow & red rose bouquet in the background (a gift from my hubby for Christmas and perfect for the Rose Parade) but the light was fading fast. Always an adventure!

However, the Miniature Dole Pineapple Upside Down Cakes turned out grand! Who doesn’t love a parade — and Pineapple Upside Down Cake in ‘mini’ form?

Enter Ally Phillips (http://allyskitchen.com/), winner of the 2013 Dole California Cook-Off and Dole Packaged Food’s first-ever Social Media Ambassador (and instigator of “individual sized” Pineapple Upside Down Cakes!) I’ve made many a Pineapple Upside Down Cake in my day, but never “miniaturized.” It was SO fun, I even made “Mini Mini’s!”

Not only will Ally be supplying her colorful “live” observations (on Social Media) during the Tournament of Roses Parade, she’ll also be cooking up a creative storm at DPF’s “Live on Green” prior to the much-anticipated annual festivity. Tune in as Ally prepares these and other DPF inspired recipes, including refreshing smoothies, a zesty hummus dip, Ricotta Dumplings with Dole Raspberry Sauce, and even an inspired Bellini recipe! (Hey, it’s New Year’s after all.) All of ’em were tested, ENJOYED, and received rave reviews by some of food blog world’s finest cooks. (There’ll be links!)

Dole Packaged Foods graciously expanded their annual presence in this year’s 127th Tournament of Roses Parade by including a FREE three-day family friendly event at the Pasadena Convention Center to promote good eatin’… aptly demonstrated by Ally and more. “Live on Green” will take place on December 29th & 30th (9 a.m. to 8 p.m.), and December 31 (9:00 a.m. to 3 p.m.) with activities centered around the National Park Service’s Centennial Celebration. (100 years, woohoo — way to go!) There’ll be places where children can romp and play at the Scholarshare Toddler Play Area, a Family Fun Zone, and live performances throughout the event, including singalongs. (Y’all know music is a balm to my soul.)

PLEASE be sure to watch for DPF’s float during the Tournament of Roses parade on January 1st, too… an incredible construction entitled “Soaring Over Paradise” complete with a zip-line, waterfalls, and gorgeous fresh flowers! Dole does its best to bring you their BEST, and I’m so honored to participate in this “virtually” with my fellow foodies. Good will and GOOD FOOD abounds at the 2016 Tournament of Roses Parade.

Quick update:

Here are my roses minus the mini’s… my hubby took ’em to work to share!

Tournament of Roses bouquet

Pineapple Upside Down Cake Minis (and “Mini” Mini’s!)

2 (20 oz.) cans DOLE pineapple slices, well drained

1/3 cup butter, melted

2/3 cup light brown sugar, packed

1 pkg. yellow cake mix

Maraschino cherries, drained and halved

Preheat oven to 350 degrees F (or 325 degrees F if using dark or non-stick muffin tins.)

Prepare cake mix as directed, substituting drained pineapple juice for the water.

Mix together melted butter and brown sugar until combined.

Spray muffin tins with non-stick cooking spray.

Equally divide butter/brown sugar mixture between muffin tins — 18 total. (See below for additional measurements and/or adaptations.)

Press 1 pineapple slice into brown sugar mixture in each muffin cup.

Add 1 cherry-half in the center of the pineapple ring (sliced side up.)

Pour in about 1/3 cup prepared cake batter.

Bake for 20-25 minutes, or until a toothpick inserted into the center of muffins comes out ‘clean.’

Remove from oven and let cool for 5 minutes.

Loosen edges of muffins (use a  butter knife or similar) and invert onto a cooling rack over a half-sheet baking pan, then cool completely.

NOTE: Use at least a 2/3 cup size each muffin tin or it won’t be large enough to hold pineapple slice and batter.

FYI, I used a “jumbo” (popover-sized) muffin tin to make these. (I also experimented with larger ramekins, but they were almost too big!) As for the mini-Mini’s… I put 1/2 tsp. brown sugar/butter mixture into each “mini-muffin-cup”, added a maraschino cherry half first, then topped it with 1/2 tsp. of well-drained DOLE crushed pineapple, and approximately 1/2 Tbsp. cake batter on top. (Eyeball ’em til they’re 2/3 full.)

Bake as directed, adjusting the time to accommodate more or less cake batter. For me, the mini-mini’s baked up “just right” in about 11 minutes… test with a toothpick to be sure. (And don’t neglect that 5-minute cooling-time advice — worked slick in every size.)

A hearty thank you to Dole Packaged Foods for sponsoring this post. All opinions are my own, but I simply have to add that my hubby just ate two of those “mini’s” and asked if he could have more. YOU BETCHA! Happy, HAPPY New Year everybody — go, have FUN — and “Find Your Adventure!

Enjoying being adventurous,

~ Kim

“Easy” Gluten Free Pumpkin Bread

Gluten Free Pumpkin Bread

I love baking from scratch (really I do), but sometimes a lil’ “punting” is called for — especially when my pantry is low on ingredients and I’m hungry for fresh-from-the-oven goodness — now.

All I had on hand was King Arthur Flour’s gluten free “baking mix” and some previously frozen pumpkin to make a “pumpkin bread” (of sorts.) That, and years… and years… and years of baking experience.

After a somewhat desperate (allow me re-phrase that motivated!) online search, I discovered this recipe. Sadly I was missing a couple of ingredients — but, where there’s a will there’s a way.

“Easy” Gluten-Free Pumpkin Bread

(flagrantly adapted from King Arthur Flour’s recipe)

1/2 c. vegetable oil (I used canola)

1 c. sugar (I used 3/4 cup because The Man Of Few Words doesn’t like things “sweet” — except me. :)

1 large egg (the original recipe called for 3; I wanted pumpkin “bread” not pumpkin cake — plus I only had 1 egg!)

2 c. pumpkin puree (I made up for the lack of “egg moisture” with more pumpkin, which is why my bread is “orange-r”)

3 T. honey (another punt… fresh out of molasses, per the original recipe)

1 tsp. vanilla (truthfully I was out of vanilla, too, so I used 1 tsp. apple cider vinegar cuz… a girl’s gotta do!)

Sigh… I was also out of “pumpkin pie spice” (their recipe called for 1 tsp. of it)… so I used:

1-1/2 tsp. ground cinnamon

1/2 tsp. ground coriander

1/2 tsp. apple pie spice

(Whatever works!!!)

2 c. King Arthur Gluten-Free Baking Mix (not GF Flour)

Sparkle sugar to sprinkle on top

Preheat oven to 350º F and lightly grease a loaf pan with shortening. (NOTE: I used a round casserole cuz I haven’t been able to replace my bread pans yet.) Adjust baking time as needed.

Mix together oil, sugar, egg, pumpkin, honey, vanilla (or apple cider vinegar) and spices in a large bowl with an electric mixer.

Add baking mix and beat until combined. Let the batter rest 10 minutes. (I forgot to do this… see “hungry” ¶ 1.)

Spread batter in prepared pan and sprinkle top with sparkle sugar.

Bake 30 minutes, then tent with foil and continue baking 20 to 30 minutes or until a toothpick inserted in the center of the “loaf” comes out clean. (Might take a lil’ longer than that… use your nose!) I can “smell” when things are done.

Cool on a wire rack for 15 minutes, then turn “loaf” out onto the rack to cool completely.

(And, if in doubt about “my rendition”… make the original recipe!)

Pumpkin Bread 2

I think the results speak for themselves, don’t you?

(By the way, it made fabulous “French Toast” the next day.)

Wishing you a spontaneous weekend!

Enjoying freedom of expression (plus a few decades of ‘know how’) in the kitchen,

~ Kim