Melissa's Kitchen, Inc.

11/17/2024

Last night’s dinner party…I don’t do many dinner parties, but last night, I had the pleasure of making a delicious meal for a lovely group as a fundraiser for Regina Dominican High School in Wilmette.

Since we’re having an amazingly mild fall, I’m still using many herbs from my garden…parsley, thyme, & chives. I also was able to use cabbage, sorrel, and nasturtium flowers as decoration on the charcuterie platter 👩‍🌾💚

As always, I make everything from scratch…from rolls to ice cream 👩‍🍳❤️Here’s the menu:

- Fall charcuterie platter
- Crab cakes with remoulade
- Soft white dinner rolls with whipped porcini butter
- Modern Waldorf salad with curry dressing, roasted grapes, fennel, apple, candied walnuts and red wine reduction
- Wine braised short ribs with grilled garlic shrimp, parsnip puree and balsamic roasted carrots
- Apple frangipane tart with vanilla ice cream and salted caramel

11/16/2024

First batch of the season! I’m making a batch of rosemary & chipotle spiced nuts for a charcuterie platter for tonight. If you want some nuts for your Thanksgiving please place an order through my Hotplate storefront. The link is in my bio. Orders are due Tuesday night…pickups in Downers Grove Fri-Sun.

11/11/2024

Starter for sale! Just a reminder sourdough starter is available for sale on my Hotplate storefront…link in my bio…pickup next week. Comment below if you have questions.

11/08/2024

It’s nut mix time!
 
Planning for the holidays is officially in full swing! With Thanksgiving just around the corner, it’s time for me to make my rosemary and chipotle nut mix. I used to make this savory, spicy, and sweet treat as my go-to holiday host gift, and it was always a hit. Last year, I decided to sell it, and it was a huge success!
 
How to Purchase - my Hotplate storefront is “live,” and you can place orders for nut mix through November 18 (Hotplate link in my bio).  To keep up with demand and keep my prices the same as last year, I’m doing front porch pickups in Downers Grove and one day of home dropoffs in Western Springs & LaGrange.  I’ll have several time slots available for pickup:
 
- 11/22 Western Springs/LaGrange home dropoff from 4-6 pm (note: you must put your home address in the “special instructions” section when you order)
- 11/22 Downers Grove porch pickup 1-6 pm
- 11/23 Downers Grove porch pickup 9 am - noon
- 11/24 Downers Grove porch pickup 9 am - noon
 
I was hoping to offer shipping this year, but my holiday schedule ended up being busier than I expected. Sorry about that! Maybe next year I’ll be able to make it happen.  If we’re friends, feel free to text me about delivery if these pickup windows don’t work for you.  There’s also a chance I feel good about timing and open up a shipping option as we get closer to production.  Any updates will be posted on Hotplate or will be sent via email.
 

11/07/2024

Sourdough Bread Classes at the Lincoln Center in January!

I’m excited to announce that I’ll be teaching two sourdough bread classes at the Lincoln Center in Downers Grove this January!

* January 22: Traditional Sourdough Bread Class
* January 29: Gluten-Free Sourdough Bread Class

Both classes will be held in the evening.
Registration is now open through the DG Park District’s Winter Guide, which is live and available online! You can find the classes on page 76 of the guide. Here are the course details:

* Traditional Sourdough Class: -01 (January 22)
* Gluten-Free Sourdough Class: -02 (January 29)

This would make a fantastic holiday gift for a friend or family member! I’d love to see some familiar faces in the class. Don’t miss out—sign up today!

11/06/2024

I had a great time last night teaching a group of friends in my hometown how to make sourdough bread!

Sourdough bread making can be tricky to teach in just one class, so I focus on the process and share a recipe that covers all the essential steps. My goal is for everyone to walk away feeling confident enough to try any recipe they find!

Making great bread takes practice, and as last night reminded me, even with experience, things don’t always go as planned. Not every loaf turned out, but as I always tell my students: imperfect bread still tastes great, and that’s what matters!

Reminder to self - it’s not the destination, it’s the journey ❤️🍞😊

11/01/2024

New email sent this morning! If you’d like to receive my emails please comment below or message me.

Happy November!

With Halloween behind us, I know many of you are starting your holiday planning. Here’s a quick update on my November plans:

Sourdough bread and stater:
I will be taking a break from producing and selling sourdough bread this month. If you need a sourdough starter, just send me a message or email.

Rosemary & chipotle nut mix:
I’ll be making my popular sweet and savory rosemary and chipotle spiced nut mix the week of November 18. Last year, I made nearly 50 pounds in just a few days! You can purchase the nut mix on Hotplate (link below), so please check it out and sign up for alerts from my site. Pickup/delivery will be available in Downers Grove, and I will also ship a limited number of boxes within Illinois for Thanksgiving delivery. Ordering will start November 8 on Hotplate.

Classes:
I recently hosted a private canning class, which was a blast! We made Chicago-style giardiniera with end-of-season veggies. I’m still offering private cooking classes for groups of 4-8 in host kitchens. Sourdough bread is a popular choice, but I can customize a hands-on or demonstration class to fit your group’s interests. November is fully booked, but I have weekday availability in December. If you’d like to host a class, please email me at [email protected] for details and pricing.

Save the date:
I will be teaching two classes at the Lincoln Center in Downers Grove in January! On January 22, I’ll offer a regular sourdough bread class, and on January 29, a gluten-free sourdough bread class. Both classes will be in the evening. Sign-up will be available through the DG Park District’s Winter Guide, which will be released the week of November 4.

Thank you, as always, for your support!

10/24/2024

I recently read a great book on sustainable agriculture. The author takes us on a journey to six locations around the globe, including one in the United States, showcasing how farmers are using regenerative practices to restore land damaged by deforestation and monoculture (the practice of planting a single crop). It’s alarming to see the impact of industrial farming and deforestation on climate change. The realization that infertility and famine are largely man-made issues is striking; if we don’t change our practices, this could be our future.
 
If you’re new to the connection between farming and the environment or the concept of regenerative agriculture, this book is an excellent introduction. It’s a quick read filled with inspiring stories of farmers who are combating hunger and boosting local economies through sustainable farming methods.
 
An aside for my bread making friends, one of the sustainable grains discussed as a perennial replacement for wheat is Kernza...I’m on the lookout for some flour to use as a replacement for whole wheat in breads.

10/23/2024

Check out this great new cookbook for holiday entertaining: “Salty, Cheesy, Herby, Crispy Snackable Bakes” by Jessie Sheehan! This cookbook is packed with easy savory appetizer and snack recipes perfect for upcoming festive gatherings.
 
I recently attended a book signing at my favorite bakery, Mindy’s, where I sampled some of the delicious dishes featured in the book. One standout was the gorgonzola fig jam drops—essentially a jam-filled shortbread that I loved!
 
You’ll also find a variety of mouthwatering recipes, including savory pumpkin bread, chorizo, Manchego & date scones, and hot pepper jelly & cream cheese stuffed muffins, among many others. These recipes would be fantastic at your Thanksgiving celebration - you could also buy a copy of this cookbook as hostess gifts for the holiday season.

10/22/2024

New email list! Yesterday I sent my first Melissa’s Kitchen email list to customers and supporters 😊 If you’re interested in getting updates on classes and product sales please check your inbox and make sure it’s not in your spam folder. The email came from [email protected]. Didn’t get an email? Send me a message with your email and I’ll add you to the list. Thank you!!!!

10/09/2024

Here’s my go-to stack of reference books for preserving the bounty of my garden. With limited gardening and farmers’ market time in the Midwest, now is the perfect time to start canning! If you’re interested in learning how to can but aren’t sure where to start, feel free to reach out—I’d be happy to teach you.
1. So Easy to Preserve by the Cooperative Extension of the University of Georgia: When I first started canning, I kept hearing about this book. It’s considered the definitive guide to food preservation from a state extension service perspective. It covers everything about canning, pickling, freezing, and drying. The recipes are simple and reminiscent of those your grandmother would make.
2. Preserving Summer’s Bounty: A Quick and Easy Guide to Freezing, Canning, Preserving, and Drying What You Grow: The title says it all! This book is perfect for gardeners who find themselves with an abundance of produce and need inspiration for how to use it up.
3. The All New Ball Book of Canning and Preserving: This updated version of a classic canning book provides safe and current practices for home canning. Ball is a trusted name since they’re likely where you buy your jars and lids. This book includes all the recipes you need, with traditional recipes updated for modern tastes.
4. The Preservation Kitchen by Paul Virant: Written by a talented chef from the Chicago area, this cookbook is ideal for those looking to elevate their preservation skills. If you’ve dined at one of Paul Virant’s restaurants, you’ve likely enjoyed something preserved. The recipes are delicious and include both volume and weight measurements, catering to chefs and advanced home cooks.

10/07/2024

Fresh sourdough bread will be available for pickup in Downers Grove this Friday! To order, please visit my Hotplate storefront—link is in my bio.
I also have dried sourdough starter available (both regular and gluten-free). If you’re not local but would like the dehydrated starter shipped, I’ve added a shipping option on Hotplate. Please note that I can only ship within Illinois.

10/05/2024

Simple Knife Sharpener by Smith’s - I discovered this handy little tool from a pastry instructor in culinary school. This basic knife sharpener is affordable—just $3-4 at Menards and $6-7 at a certain popular online retailer. I recommend it to my cooking students and keep one in my knife kit. I’m also sending one to my college kid, who asked me to bring my electric sharpener when I visit this weekend (❤️❤️❤️). This would make a perfect stocking stuffer for the cooks in your life!

10/03/2024

Garden Focaccia Party!  I have a fun new class to offer this October: Make Your Own Garden Focaccia Bread!  Since we’re having an extended summer in the Midwest, let’s celebrate!  Whether you’re part of a book club, a cooking group, or just looking for a unique night with friends, this is the perfect twist on a traditional gathering!
 
Here’s how it works: I’ll bring a big batch of focaccia dough and an array of fresh-cut veggies to your kitchen.  Everyone gets to craft their garden focaccia in a disposable aluminum pan.  Each guest will leave with their own freshly baked masterpiece to enjoy at home!
 
I’ll share recipes and focaccia-making tips so you can recreate this beautiful bread at home.
 
Want to schedule a class? Message me for pricing and scheduling (Monday-Thursday).
 

09/24/2024

09/17/2024

This cookbook would make a fantastic stocking stuffer! I was surprised to hear on the Today show this morning that people are already shopping for the holidays. That’s amazing and not happening in my household!
 
Yesterday, I took some time to organize my cookbooks and set aside “Saucy, 50 recipes for drizzly, dunk-able, go-to sauces to elevate everyday meals” by Ashley Boyd. My son, who has just graduated from college, glanced through it and said, “This is a great book.” I agree with him—he’s the ideal audience for it.
 
What makes this cookbook great? It’s a compact collection of essential sauces, including remoulade, chimichurri, mole, teriyaki, ranch, and much more. The book straightforwardly presents these recipes with simple instructions, making them perfect for enhancing a basic meal of protein and veggies (which is so easy to cook in the air fryers that everyone loves).