In My Kitchen – October 2013

Welcome to yet another addition of In My Kitchen, hosted by the lovely Celia at Fig Jam and Lime Cordial. As Celia put it, it’s where bloggers from all over the globe join in and visit each other’s kitchens for a cup of tea each month!

In My Kitchen: is Kale. Lots and lots of Kale

Our 12 mature kales plants have gone berserk, producing masses and masses of kale leaves, more than we consume. We’re enjoying green smoothies for breakfast, sautéed kale in garlic and butter as a side dish to every meal, kale chips as snacks. The good news is that we’re not sick of it yet and we’re totally embracing our glut.

In My Kitchen: are these gorgeous Gabriella potatoes.

I’ve never heard of ‘Gabriella’ variety potatoes before; their pasty silver brown colour drew me in when I saw them at the Great Roots stall at my local farmers markets. The friendly staff told me they’re a great variety for baking and making chips and sure enough, I baked them they were perfectly crispy on the outside and fluffy on the inside.

In My Kitchen: are this ginormous mint leaves

For someone who prides herself on her green thumb and has a ‘plant whisperer’ husband, I’ve never successfully grown mint. Ever. Seriously.

The ‘beginners’ herb that is supposed to grow anywhere and spread like a weed doesn’t grow in our garden. No matter what variety, or potting mix we’ve tried, the leaves start out alright, green and fresh then succumb to rust, rot or curl grubs.

So it was a complete shocker when I found this monster leaf on a stem, growing out of an existing mint pot we thought died weeks earlier. The pot was dirt one minute and these giant leaves the next. Mr Wog said it’s the power of ‘Spring in Sydney’.

In My Kitchen: Bravo Gelato ‘Tall Dark and Tiramisu’ tub.

Many years ago, North Sydney was the place to be. Clubs were pumping and the streets were buzzing after hours. Years before Surry Hills and Kings Cross were trendy. We’d go clubbing North of the Bridge then when the midnight snack munchies kicked in, we’d head down the road, to Bravo Trattoria at Crows Nest and devour tiramisu gelato.

One day we decided to dine in. The owner Mario, came up to me so excited ‘Lisa!! God it’s been a long time, how are you?’!! I had no idea who he was but since he knew my name and remembered me, I went along with it. He pulled up a chair and we sat, talking for a good 10 minutes before he mentioned Italy. At the time, I’d never travelled to the land of pizza and was certain he must be mistaking me for someone else. It was then we both realised that he had met another Lisa who was a dead ringer for me. We both laughed it off and he so sweetly offered us a complimentary cone or cup.

Every time we went back to Bravo’s for gelato he’d greet me with the biggest ‘Hey it’s the other Lisa!! How are you Bella’? We became friends.

Almost a decade later, sitting at work and listening to the radio, the news announced the fatal stabbing of a gelato bar owner. My heart sank when I heard it was Mario Acquaro. I was gutted and couldn’t breathe.

Bravo Trattoria closed down. When it reopened months later it was never the same. New owners, new style, new menu. They painted over the ‘101 pasta flavours’ wall. The crowds disappeared.

What did indeed stay the same were the tall dark flavours of their tiramisu gelato, now available across Australia in tubs. My local greengrocer stocks these 750ml tubs at $11.95, expensive but priceless when the memories come flooding back.

In My Kitchen: There is always Cacciatore Salami

What can I say about this oily salami? Smoky, porky and fatty it is an ever present staple in my fridge. Available at most Italian delis. Delizioso.

Slice it thin, pan fry it and crack an egg over it. Breakfast of champions.

In My Kitchen: is a bottle of Bragg apple cider vinegar.

The benefits of consuming raw and unfiltered apple cider vinegar are well documented. From lowering glucose levels in diabetics, aiding in weight loss, alkalising the body to reducing bloating.

I’d like to emphasise the words raw and unfiltered. Cider vinegars found in supermarket aisles next to the balsamic vinegar and olive oil are not the same.

Certified organic Bragg raw and unfiltered apple cider vinegar contains ‘the mother’ which are basically raw enzymes and gut friendly bacteria similar to the ‘mother’ in Kombucha.

I start my day with two tablespoons of Bragg cider vinegar mixed into a glass of cold water. The taste is strong however palatable. You get used to it quickly and even become dependent on it to start the day.

Thank you for joining me on yet another In My Kitchen post.

Previous IMK posts can be found here