Sunday, November 13, 2005

Is that a turtle on your chest?


baby cardigan detail
Originally uploaded by stacy's plate.
My latest knitting project is a cardigan for my baby who is due to arrive in about one month. Oh boy....

Visit my MIT knitting group blog to see another view.

2 Comments:

Blogger MaryC said...

That is adorable! You're soooo talented!

8:01 AM  
Blogger Jess said...

The cardigan looks great! on an unrelated note, here's another recipe for you:

(adapted from Saveur, according to the Boston Organics flyer I got it on)

Swiss Chard Gratin:
(serves 4)

- preheat the oven (the temperature is actually very flexible: the recipe called for 400, but I had another dish in at 325, and it worked fine)

- swish 1lb of chard in a big bowl of water (this is to get rid of the sand; you may have better luck if you do this one leaf at a time)

- remove the stems and cut them into matchsticks (or, if you don't like them, throw them out). Blanch the stems in boiling water for 4-5 minutes

- roll the leaves into cigars, and slice them into little shreds

- saute some minced garlic in olive oil, then add some of the leaves and cook until just wilted, and then put them in a baking dish (you may want to do this in batches). Sprinkle with nutmeg and just a little bit of red pepper flakes.

- make a white sauce: melt 2 Tbsp. butter in a pan and mix in 1 Tbsp. flour (I substitute a low-carb thickener made from vegetable fiber here). Cook over lowish heat (the mixture should bubble) until it turns a delicate tan, and smells nutty, at which point it shouldn't taste like raw flour anymore. Then add salt, pepper, and 1/2 cup of heavy cream. Cook, stirring, until it's fairly thick. You may need to add more thickener (if you didn't add flour and don't have a low-carb thickener, you can stir in one beaten egg yolk. Just be sure to whisk it in FAST so it gets incorporated before it thickens.)

- pour the white sauce over the chard, and stir a little, if needed. sprinkle generously with parmesan cheese

- bake for 20-30 minutes, or until the top is golden brown (the time will depend on your temperature)

2:18 PM  

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