I’ve been an enthusiastic follower of the In My Kitchen series that Celia, over at Fig Jam and Lime Cordial does for a while, so I thought I’d have a go. (My kitchen is outdoors, hence the lack of walls.)
This month in my kitchen there is:
A bottle of chili oil
This is an easy thing that I just learned how to do from the inimitable Fuchsia Dunlop’s cookbook, Revolutionary Chinese Cookbook: Recipes from Hunan Province. I’ve had the book for a while, but never tried this. When I found some chili peppers from last year in a paper bag, I knew it was time.
This is how you do it:
1 cup dried chili flakes, seeds and all (If you grind your own in a food processor, do it in the open air so you don’t breathe in the spicy dust!)
2 1/4 cups neutral oil (She uses peanut, but I can’t get that so I used canola, to good effect.)
1. Heat the oil to 350 F/177 C. (This cooks the oil, so it tastes better.)
2. Let the oil cool until it reaches 225-250 F/107-121 C (This is when having a candy thermometer is fun.)
3. Add the chili flakes and let it settle for a few hours. Then it is ready to go. It will take on a deadly red hue and be lovely and spicy. (I put a spoon in the jar, poured in the hot oil, and then added the chilis. I never removed the spoon again because it was so satisfying to always find it there when I need it. And I dip into my chili oil at every chance I get!)
There is a loose bundle of lemongrass knots:
Every year, our friends at Sundance Camp host an international juggling festival where they have stalls for people to sell things. Ali likes to make lavender bags, little muslin bags filled with lavender from our garden, to sell there. This year, we’ve got loads of lemongrass, and Ali just keeps planting more, so I have been tying blades of lemongrass into little bundles to sell as lemongrass tea. It’s a nice job for the heat of the day, and they are very handy — you just drop one in your cup and add hot water. A minute or two later, a lovely cup of tea is ready.
And there is a cup of flowers from the garden:
I spend most of my time tending the vegetables, but we do grow a lot of flowers as well. I never get around to cutting them, but my mother always does, and unlike me she can also arrange them nicely so that they look just right. She is leaving this Sunday for NYC, and I will miss having her here. Actually, we all will. She fits into our life here so easily, and while she is here it is hard to imagine how we managed. Luckily, she plans to be back soon, at the end of October. Thanks for all the help and support, mom! I hope you had as much fun being together as we did.
(Baki is licking brownie batter out of a pot back there. They were brown butter brownies, a recipe my mom found online at Bon Appetit. The brownies were very tasty, you might even say evil, and that recipe can be found here.)
And those are a few things in my kitchen. Thanks for joining me!