kate5kiwis: comfort food


“If you were all alone in the universe with no one to talk to, no one with which to share the beauty of the stars, to laugh with, to touch, what would be your purpose in life? It is other life, it is love, which gives your life meaning. This is harmony. We must discover the joy of each other, the joy of challenge, the joy of growth.” — Mitsugi Saotome

Thursday, April 12, 2007

comfort food

it is feeling like the start of autumn. today was a bit rainy and definitely cooler: a perfect day for reading my book and writing my favourite parts in my journal. my eyes popped when i read this ... i laughed and laughed, cos our family is "the very same" (obscure movie line), minus the scuppernongs and pecans:

We poured so much energy into the kitchen because a dominant gene in my family is the cooking gene. No matter what occasion, what crisis, the women I grew up among could flat out hold forth in the kitchen from delicate timbales and pressed chicken to steaming cauldrons of Brunswick stew. In summer, my mother and our cook, Willie Bell, went into marathons of putting up tomatoes, pickling cucumbers, stirring vats of scuppernongs for jelly. By early December they had made brandied cakes and shelled mountains of pecans for roasting. Never was our kitchen without tins of brownies and icebox cookies...
At one meal we already were talking about the next.

and i've discovered a recipe here for delish caramelised onions on bruschetta, which i have been searching for ever since nik made it for one of our get-togethers a few months ago (and while copying it down i have been practising saying "brouss-kettah" properly). so simple.

Red Peppers (or Onions) Melted With Balsamic Vinegar:
Seed and slice 4 peppers thinly and cook slowly in a little olive oil and a quarter of a cup of balsamic vinegar until very soft, about an hour. Stir occasionally; peppers should almost "melt". Season with salt and pepper. Add oil and balsamic vinegar once or twice if they look dry. Run under the grill about 25 rounds of bread sprinkled with olive oil. Rub a clove of garlic over each piece. Spoon peppers onto bread and serve warm. Try the same method with thinly sliced onions, adding a teaspoon of brown sugar to the balsamic and letting the onions slowly caramelise. Both versions of this are rich accompaniments for roast chicken. Leftovers are good on pasta or polenta with cheese- or grilled eggplant, very savoury sandwiches can be made quickly.

buono appetito.


Anonymous Thoozie said...

Yum this sounds delish. I have tried this with the peepers but also with the tomotoes, onion and basil and pop the red peppers on top....with a sprinkling of fetta, and a little proiscutto. YUMBO!
...just perfest for the tuscany countryside!

6:25 PM  
Anonymous thoozie said...

typos...ug...peepers, peppers smeppers!!!LOL
There is far too much blonde here!

6:27 PM  
Anonymous Anonymous said...


3:15 AM  
Blogger BeachMama said...

Oh Yum, yum, yum.

Love the photos of your work. You design great jewlery and the photos represent it well.

7:33 AM  
Blogger kate5kiwis said...

suz i love your foodie-speak...
hi sarah, check your email lol
thanks beachmama for your gorgeous words.
well the update is that i made the onions this morning, but somewhere between minute 50 and 60, they burned their bottoms. i was one sulky chef, but it's ok now: i've made soup to cheer us up.

4:27 PM  

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