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.


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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