Meet me in the kitchen

By Madeline and Jude

On Monday, our provincial health officer extended social gathering restrictions until January 8, 2021. You could almost feel British Columbians deflate: a long sad sigh. At first we were distraught. We must forgo visits with our families and friends for Christmas. My sister Jude had been planning to come visit, to meet the new puppy, Marvin, and hang out and cook together as we usually do. Distress softened to disappointment. Then acceptance. Instead of connecting in person, we would connect by writing together about kitchens and food.

A kitchen is the beating heart of a home, the place where people gather, where alchemy takes place. As well as providing us with nourishment every day, cooking is our creative outlet. It can be a calling. I believe it is my sister’s calling.  Jude is an intuitive, skilled cook who seems happiest in her kitchen, cats nearby, CBC on the radio. I love sitting at her wooden table, watching her work or standing beside her, chopping on the big scarred board that’s been in our family for decades. Lately, my sister’s been musing about the well-loved tools that comprise her essential kitchen.  And I’ve been appreciating Socca, a flatbread originating in Southern France.

Jude and Mad (2009) in the kitchen of All Mex’d Up, a taco shop Jude started and ran for 10 years in Port Alberni.

Jude:

My essential kitchen tools have been collected over many years of home cooking. I have deep affection for many of my well used pots, pans and various items. As much affection as one can have for an inanimate object. Which for me, is a lot. Most of these things have been with me for years, or in some cases decades. They have survived in my kitchen because they are dependable, hard-working, and often beautiful.

The cooking vessels that get the most use in my kitchen are simple. I have a two cast iron pans, a 10” and a 6”. I believe I bought both in thrift shops. They are heavy and solid with great heat distribution and if you treat them right they are non-stick.  I also have a wok that has been with me for over 30 years. I bought it in China town in Toronto and it travelled across the country with me, it has served me often and well. It is great for stir frying, deep frying and all types of  Asian noodle recipes. I think my favourite vessel is a dark red enamel coated cast iron Dutch oven that I use almost daily in the winter months. It sears, simmers, braises, and is perfect for my slow cooking life. And it is beautiful.

I have a thing for wooden spoons. I have them in all sizes and shapes and from many corners of the world. They are a perfect prize to pick up while travelling, light and easy to carry . They are also lovely to handle and practical. They don’t scratch pans, they don’t get hot and burn your hand, and they age beautifully. 

Cutting boards are another essential tool. I have a few, mostly wood. My favourite is a 2” thick riveted board that was a wedding gift to my mother. So it has always been part of my life. I remember  using it as a Ouija board when we were teenagers, there are still some marks we made on one side. My kind of heirloom.

And now for knives. These tools are my best friends and my foe. I am admittedly bad at sharpening. I just can’t seem to get the angle right and often end up with a blade worse than when I  started. So I get mine professionally sharpened when I can. My long-time favourite is a 8” Henkel with a riveted handle my mother gave to me many years ago when she could afford it and I couldn’t. It is a good weight for my hand and when it is sharp it performs marvelously. I also love my wooden handled wide tooth serrated knife, another gift from my mother, it slices through a crusty loaf or a ripe tomato with ease. I always have 3 or 4 paring knives around, just the cheap ones. Very handy. 

A fairly recent addition to my kitchen is my mortar and pestle. It is large and very heavy, solid granite with a smooth salt and pepper exterior and rough interior bowl. At first I was a little shy and didn’t have good results. After watching some of my favourite tv chefs I figured out that you really have to have some patience and put your back into it. I now use it all the time. I compose my Caesar salad dressing in it, make pastes for curries, and my electric spice grinder hasn’t been out of the cupboard for a while. The end results are very rewarding.

 Until I worked in a commercial kitchen I didn’t appreciate the relevance of tongs. Tongs become an extension of your hand, and next to knives are the most guarded tool of a chef in a busy kitchen.

So, along with a set of stainless steel measuring cups and spoons, a whisk, a rubber spatula and a fancy digital scale, these are my essential kitchen tools. 

 

Madeline:

Socca. What a revelation—I can have “bread” in 45 minutes!  When Michael and I started reducing carbohydrates in our diet, I discovered this traditional grain-free flatbread from Provence. Socca’s few ingredients are chick pea flour, water, olive oil, salt, and pepper. You’ll need a good frying pan—I use our 12-inch All-Clad, but seasoned cast iron works well. You can use a 10-inch pan for a creamier, thicker bread, but I prefer thin bread with a crusty edge.  

Place the pan on the middle rack of your oven and preheat to 450 degrees F.

While the oven is preheating, add the following to a bowl:  1 cup of chick pea flour (we use Millstream variety, local to BC), a cup of lukewarm water, a couple of tablespoons of good olive oil, about 1 tsp. of salt and several grinds of pepper. Mix it and let it sit. It should be the consistency of pancake batter.When the oven is preheated, carefully remove the pan with good oven mitts, pour olive oil to coat the bottom, then pour the batter into the hot pan. Return the pan to the oven and bake for 20 minutes. When you remove the pan from the oven, use kitchen tongs to pull the flatbread out of the pan and onto a rack. The edge will be lacy and crunchy, the inside of the bread velvety. Socca is delicious on its own, as a side to soup or curry, in a grilled cheese sandwich, or topped with almond butter.

Mark Bittman (New York Times) adds onions and herbs, fried lightly in the oil before the batter is poured into the pan. David Lebovitz adds cumin. These additions are delicious. But when the bread craving comes upon me, I make it fast, plain, and simple.

2 thoughts on “Meet me in the kitchen

  1. Hello ladies.
    First, you know we love you Judy. It has been rewarding to see your legacy of All Mex’d Up, stay afloat. If it wasn’t for you, a lot of us would have gone hungry. Jude, you have been and continue to be an an amazing person. I really can’t imagine where I would be now without you guiding me. You and Jimmy will be forever in my spirit.

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s