Category Archives: recipe

Piano and Pinot 11.0

My home was filled with gorgeous music on Saturday evening. The eleventh annual Piano and Pinot Fun-Raiser brought together three musicians, 16 guests, and wine and dessert. I don’t play my piano much these days, so it’s nice to hear it played by someone else. For this event, I’m in charge of the venue, a freshly tuned grand piano, and dessert.

We had two intermissions; the first one featured this simple dessert:

Mini blueberry cheesecake shooters. I adapted The Pioneer Woman’s Cherry Cheesecake Shooters recipe, and topped it with my blueberry compote. These mini wine tasting glasses hold just enough, and look fabulous. Updated recipe is at the bottom of this post.

The second intermission featured a buffet of lemon bars, shortbread, fruit salad, and my favorite sensational dessert, a flourless chocolate cake with chocolate glaze.

Untitled

This cake is so good that the gluten free status is just a bonus. This is easy, elegant, and delicious! Recipe is also at the bottom of this post.

Biscuit was very well behaved.

Yadi wanted lemon bars. I had to put him in the back room where he sang along(!).

It was a lovely evening among friends.

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Blueberry Cheesecake Shooters
adapted from the Pioneer Woman’s Cherry Cheesecake Shooters

Make the blueberry compote the night before, and refrigerate.

For the blueberry compote:
2.5 cups frozen blueberries, unthawed
1/3 C sugar
1/3 C water
1 T fresh squeezed lemon juice
1 tsp pectin plus 1 tsp sugar

Combine 1.5 C berries with the sugar and water in a medium saucepan. Simmer over medium heat, stirring often, until berries burst, about 10 minutes. Add remaining berries and lemon juice. Continue stirring; cook until compote thickens, about 8 minutes. That wasn’t thick enough for me, so I stirred in a tsp of pectin combined with a tsp of sugar at the very end and cooked for another minute. Perfect. Cool, then cover and refrigerate.

For the cheesecake (same day, or night before):
1.5 cups finely crushed graham crackers (12 whole crackers, crushed)
4 Tablespoons butter, melted
2 8 ounce packages cream cheese
1 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1/4 cup sliced almonds

I used graham cracker crumbs, already crumbly, which is a great time saver.

Place graham cracker crumbs in a large mixing bowl. Gradually add the melted butter and mix until crumbs begin to cling together. Spoon this “crust” into serving dishes: mini wine glasses, wine glasses, whatever you’d like.

Combine cream cheese,sweetened condensed milk, and vanilla extract in the bowl of an electric mixer. Whip until fluffy. Place mixture into a resealable plastic bag, cut off a corner and pipe mixture over graham cracker crumbs.

Spoon blueberry compote over the cheesecake mixture. Top with sliced almonds just before serving. Enjoy!

Yield: 24 servings in mini wine glasses, fewer if you’re using larger dishes. I used two sets of Libbey’s mini wine tasting glasses. They’d also be cute in little half cup canning jars.

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Flourless Chocolate Torte with Chocolate Glaze

Prep Time: 20 minutes
Cook Time: 19 minutes

Ingredients:

6 ounces coarsely chopped semisweet chocolate
1/2 cup (1 stick) butter
3/4 cup sugar
3 large eggs
1/2 cup cocoa
1/4 teaspoon salt
1 teaspoon vanilla

Glaze:
2 ounces coarsely chopped semisweet chocolate
1 1/2 tablespoons unsalted butter
1 1/2 teaspoon milk
1 1/2 teaspoons Agave syrup or honey
1/8 teaspoon vanilla

Fresh raspberries for garnish, 1/2 pint (about 30 berries)

Preheat oven to 350°F
Line the bottom of a 9 inch round cake pan with parchment paper and spray the paper with non-stick cooking spray.

Melt 6 ounces chopped chocolate and butter in a saucepan over medium low heat. Stir until chocolate and butter are melted and smooth.

Add sugar and salt and reduce heat to low. Cook while stirring for about one minute, until sugar starts to dissolve.

Remove pan from heat. Whisk in eggs, one at a time. Whisk in vanilla.

Use a mesh sieve to sift cocoa into mixture. Whisk until batter is smooth.

Pour batter into prepared pan and bake in preheated oven for about 19 minutes. (I check mine at 15, first.) The center of the cake should be just firm to the touch; do not overbake.

Cool in the pan on a wire rack for 15 minutes. Invert cake onto serving plate.

Glaze:
Melt 2 ounces of chopped chocolate and 1 1/2 tablespoons of unsalted butter in a small saucepan. Remove pan from heat. Add milk, agave syrup OR honey, and vanilla and stir until smooth. Cool glaze for about 5 minutes.

Pour glaze in the middle of the cake. Spread over the cake, allowing glaze to run down the sides of the cake. Garnish with raspberries around the edge.

Serves 16

adapted from http://glutenfreecooking.about.com/od/dessertsandsweets/r/flourlessgfcake.htm

Once more, food gifts with spirit(s)

First, if you’re looking for the free Petite Brioche knitting pattern, see this post.

I’m back in the kitchen today, making some quick gifts. Of course they are boozy. These were on my blog last year at this time, but are still just as quick, easy, and delicious.

Irish cream

Last year’s big hit: DIY Irish Cream, adapted from Smitten Kitchen. This comes together in 5 minutes, and makes three of these cute 8 ounce bottles. (You get 30 oz of liquid, but I barely filled three of these 1/4 liter (8 oz) bottles the first time I made this. No worries; just adjust your expectations accordingly.)

1 teaspoon unsweetened cocoa powder
1 cup (235 ml) heavy cream
1 (14-ounce or 415 ml) can sweetened condensed milk
1/2 teaspoon vanilla extract
9 oz Jameson’s Irish whiskey (original recipe calls for a cup, but 9 oz fills the bottles just a little better, and yum)

In a small bowl, whisk cocoa powder and a spoonful of cream into a paste. Add more cream a splash at a time until the paste is liquid enough that you can whisk in the rest of the cream. Transfer to a pitcher, and whisk in condensed milk, whiskey and vanilla. Bottle for gifts. Keep refrigerated for up to two weeks. Seriously, how long do you think this will last? Give it a good shake before using; the cocoa wants to sink, and the cream wants to rise to the top. Of course!

P1060593

My aunt sent me pears again this year, and in return she’ll get some cranberry pear bourbon jam. I get jam, pear tart, and pears for eating fresh. A good deal for both of us!

Cranberry/Pear/Bourbon/Ginger Jam

4 cups cored and chopped pears (I left the skins on)
4 cups fresh cranberries
3 cups sugar
1/2 lemon, juiced and zested
1 teaspoon ground cinnamon
1 cup water
1/4 cup bourbon
1/4 cup chopped crystallized ginger (optional)

Combine chopped pears, cranberries, sugar cinnamon, lemon juice and zest, and water in a large pot. Stir to combine and let it rest until the sugar has begun to dissolve, about 10 minutes.

Place the pot over high heat and bring to a boil. Reduce heat simmer for 15-25 minutes or longer, stirring regularly, until it thickens. Add bourbon and ginger, and continue cooking until jam coats spoon without running off.

Ladle jam into prepared jars. Wipe rims, apply lids and rings and process jars in a boiling water bath for 10 minutes.

Makes 5 half pints. (If you need more thorough instructions for processing, go to Food in Jars! I’m assuming that you know how to jam.)

Bourbon caramel sauce

And I’m not currently making this one, because I still have some in my fridge to use on dessert. But you might need to make some, so here’s the recipe: Bourbon Caramel Sauce, recipe from Danielle Centoni. I’ve made this many times, and it always gets raves. We’ll be having some with ice cream on a pear tart tonight. My only warning on this one is don’t get greedy when caramelizing the sugar. It can go from perfect nut-brown to burnt in a blink. Brown enough is brown enough! This makes 2.5 cups; I usually gift it in little 4 ounce jars, because a little goes a long way.

Merry Christmas to you! Did you make food gifts this year?

WWKIP Day, KAL party, non-yarn chicken

It’s shaping up to be a knit-packed weekend here in Portland, Oregon! Knit Picks is having a WWKIP (Worldwide Knit in Public) Day event this Saturday, June 10. I’ll be one of the guest designers there; come say hi if you’re local! It’s from 1 to 3 p.m. at Overlook Park. Refreshments, door prizes, and yarn sampling!

I’ll be knitting with this Knit Picks Stroll Gradient cake in Ice Sculpture; it’s my Go Tell the Bees KAL knitting. (Click for Ravelry link)

And I’m having a a Go Tell the Bees KAL party at Pearl Fiber Arts on Sunday June 11 from 1 to 3. Fierce Fibers dyer StaceyKok will be there with some of her lovely gradient cakes, too. Again, if you’re local, come knit with me! (RSVP to Cindy at the shop; space is limited.)

And here’s a recipe that I’d like to share; we had this on Memorial Day. It’s a family favorite. (Hey, look, chicken that’s not YARN CHICKEN on the blog!)

Vietnamese Chicken Wings or Drums

Ingredients

Marinade
1/2 cup sugar
1/2 cup nuoc mam (Vietnamese fish sauce) I use 3 Crabs brand. Red Boat is also good, and it’s gluten-free if that’s an issue.
1 cup white vinegar
3/4 cup rice vinegar
2 heaping tablespoons minced garlic
1 rounded tablespoon red pepper flakes

1 large flat of chicken wings (about 20 wings), cut into 3 sections, discard tips, or 1 flat drumsticks (about 16)
2 tsp cornstarch, combined with 2 tsp cold water
1/2 bunch cilantro

In a quart-size jar with tight-fitting lid, combine marinade ingredients. Seal and shake until sugar is dissolved.

Marinate wings/drums in sauce about 4 hours in refrigerator.

Grill wings/drums on medium-low temp to brown and cook through, turning every 5 minutes. Drumsticks take about 25-30 minutes. I’ve never used wings, so you’re on your own for timing. They’re traditional, though.

While grilling, put about half the remaining marinade into a sauce pan and bring to boil.

Add cornstarch/cold water mix to thicken a bit, I used about 2 teaspoons of corn starch.

Chop up fresh cilantro.

When wings/drums are done, put in large bowl, pour in some thickened glaze and stir. Arrange on platter and garnish with cilantro.

Enjoy!

Bagel bliss, high tea, and yarn!

There is something wonderful about mastering a skill and getting repeatable results. I’ve been on a bagel quest for the last couple of months, turning out batch after batch in search of the perfect multi-grain boiled bagel texture.

I did a lot of reading, experimented with a couple recipes, and ended up with a heavily modified version of this Easy New York-Style Bagel recipe from the Oregonian. Here’s my take.

Bagels

Ingredients
1 1/4 cups warm water, divided into 1/2 cup and 3/4 cup
(you may need up to 1/4 cup more)
1 1/2 tablespoons granulated sugar
2 1/2 teaspoons active dry yeast
2 cups bread flour
1 1/2 cups whole grain flour; I’ve tried spelt, and now kamut
Extra bread flour for kneading
2 1/4 teaspoons salt
Optional toppings: coarse salt, poppy seeds, or sesame seeds

Instructions
In an 8 ounce measuring cup, add 1/2 cup warm water. Pour in the sugar and yeast, stir to combine. Let it sit for 5 minutes to get the yeast going.

In a large bowl, mix the flours and salt. Make a well in the middle and pour in the yeast-sugar mixture. Add an additional 3/4 cup warm water into the well. Mix and stir in the rest of the water as needed to form a moist, firm dough. You may need to add more water to get this texture.

On a well-floured countertop, knead the dough for 5 minutes, working in additional flour as needed. Your finished dough should be firm and stiff. (Other recipes have you knead for 10 minutes, but this is too much time for whole grain flours.)

Brush a large bowl with olive oil. Add dough and turn it so that it is coated with the oil. Cover the bowl with a damp kitchen towel and let rise in a warm place for 1 hour. A perfect warm place is your microwave! Before putting the bowl of dough in, heat a large mug of water for 3 minutes. Move the mug to the back corner, add your covered bowl. When the dough has doubled in size (about an hour), punch the dough down and let it rest, covered with the towel, for another 10 minutes.

Divide the dough into 9 equal pieces. Form your bagels by gently rolling each piece into a ball, flatten a bit and poke your thumb through the middle and make a good sized hole. (The hole will shrink.) Place bagels on a lightly oiled baking sheet, or an unoiled Silpat. Cover the bagels with the damp towel and let them rest for 10 minutes.

While the bagels are resting, bring a large pot of water to a boil and preheat the oven to 425 degrees. Reduce the heat to a low boil. Working in batches of 4 or 5 bagels, use a slotted spoon to lower the bagels into the water. Simmer for 2 minutes, flip, simmer for 2 more minutes. Remove the bagels to a wire rack to drain.

Add toppings while bagels are damp, just out of the pot, if desired.

Return drained bagels to baking sheet. Bake for 20 minutes, until golden brown. Cool on a wire rack.

Yield: 9 lovely bagels

It’s been a food heavy weekend. Carole and I put on a tea for a lovely group of graduates.

Besides scones, we had savories

and sweets.

The moms served the scone and savory courses, and then we had them sit so we could serve the sweet course, and serve the moms the whole tea menu plus mimosas.

Here’s to moms, grads, friends.

The knitting continues, too!

Biscuit and I are testing out ideas for this lovely yarn from Bumblebirch. I think I know what it’s going to be. Biscuit is still dreaming.

And I’m narrowing down my blue/yellow choices, too. Hazel Knits Splish Splash with Midas? Or Hoppy Blond?

Knit on!

Puff the magic pastry, encore

Happy new year!

Apparently I’m a fan of the repeat, especially for things that are quick, easy, and look good. My Stopover is a case in point.

Stopover Korknisse

So are Korknisse.

I’m also a fan of the quick and easy in the kitchen, but it has to be delicious.

One of my go-to desserts is a simple pear tart. Fresh sliced pears tossed with lemon juice, arranged on a bed of puff pastry, brushed with butter and sprinkled with sugar before a little turn in the oven.

puff pastry pear tart

Paired (peared? hah!) with my favorite bourbon caramel sauce, this is a heavenly dish. My favorite aunt sends me pears at Christmas, so we had pear tart with Hanukkah dinner last Saturday.

What else can you do with puff pastry? These chocolate chip pinwheels showed up in my Facebook feed as something I did 3 years ago. Looking at the recipe, I thought it could benefit from a hotter oven than the previous go-round, so I had to try it again to figure out time and temperature. We had these on the last night of Hanukkah yesterday. A week bookended with brisket, latkes, and puff pastry is a good week indeed.

image

Chocolate pinwheel puffs
Yield: 9 pretty puffs, and two not so pretty ones

Ingredients:
1 sheet frozen puff pastry (I used Pepperidge Farm)
3/4 to 1 cup mini chocolate chips
1 egg
sprinkle of sugar, optional

Thaw puff pastry for 45 minutes.

Preheat oven to 400 degrees F. Use a little non-stick spray in the bottom of a standard muffin tin to keep melted chocolate from sticking, or paper muffin cups.

Use a rolling pin to roll out dough to about 12″ by 12″, not a lot thinner, mostly just to roll out the creases. Sprinkle mini chocolate chips over the surface. I’m guessing on the amount, you could go lighter or heavier if you want. Let your conscience be your guide. Mine looked like this. (sorry, bad kitchen lighting)

image

Roll the dough up into a tube. Scramble the egg to make an egg wash, and brush some on the edge to seal the roll. Slice the roll into 1 inch pieces. Place the pieces into the muffin pan. They look like they’re too small for the pan, but they’ll puff up. The two end pieces won’t be as pretty; you can add additional chocolate chips to make up for it. Brush the pinwheels lightly with the egg wash, and sprinkle them with sugar for a bit of sparkle and crunch if you’d like.

Bake at 400 degrees for 15-17 minutes, until pastry is golden brown. Remove from oven and cool on wire rack. Eat the not quite so pretty end pieces first to hide the evidence.

image

I’m on to blocking for my Stopover. I was shocked at the difference in feel between the unblocked red sweater and the blocked blue sweater. Blocking is magic with Lopi! I’m hoping it’s dry tomorrow, so I can show you which color I chose for the color pops.

Happy knitting, and happy munching!

Quick boozy gift recipes

We ran away for a little aloha last week, but I’ll catch you up on that later.

Pog mimosa coffee knitting

We returned home on the 19th, and I’ve been scrambling ever since. I’m hosting Hanukkah dinner tonight (Christmas Eve), and Christmas dinner tomorrow. Busy busy, but I managed to put up the Christmas lights and crank out a few non-knitted gifts. Two are super quick, and one is worth a little extra time. You can make something a little something for friends you’ll see between Christmas and New Year’s, or save these ideas for next year.

Irish cream

First off, and new on the hit parade: DIY Irish Cream, adapted from Smitten Kitchen. This comes together in 5 minutes, and makes three of these cute 8 ounce bottles. (You get 30 oz of liquid, but I barely filled three of these 1/4 liter (8 oz) bottles the first time I made this. No worries; just adjust your expectations accordingly.)

1 teaspoon unsweetened cocoa powder
1 cup (235 ml) heavy cream
1 (14-ounce or 415 ml) can sweetened condensed milk
1/2 teaspoon vanilla extract
9 oz Jameson’s Irish whiskey (original recipe calls for a cup, but 9 oz fills the bottles just a little better, and yum)

In a small bowl, whisk cocoa powder and a spoonful of cream into a paste. Add more cream a splash at a time until the paste is liquid enough that you can whisk in the rest of the cream. Transfer to a pitcher, and whisk in condensed milk, whiskey and vanilla. Bottle for gifts. Keep refrigerated for up to two weeks. Seriously, how long do you think this will last? Give it a good shake before using; the cocoa wants to sink, and the cream wants to rise to the top. Of course!

Bourbon caramel sauce

Bourbon Caramel Sauce, recipe from Danielle Centoni. I’ve made this many times, and it always gets raves. We’ll be having some with ice cream on a pear tart tonight. My only warning on this one is don’t get greedy when caramelizing the sugar. It can go from perfect nut-brown to burnt in a blink. Brown enough is brown enough! This makes 2.5 cups; I’m giving it in little 4 ounce jars, because a little goes a long way.

P1060593

My aunt sent me pears again this year, and in return she’ll get some cranberry pear bourbon jam. I get jam, pear tart, and pears for eating fresh. A good deal for both of us!

Cranberry/Pear/Bourbon/Ginger Jam

4 cups cored and chopped pears (I left the skins on)
4 cups fresh cranberries
3 cups sugar
1/2 lemon, juiced and zested
1 teaspoon ground cinnamon
1 cup water
1/4 cup bourbon
1/4 cup chopped crystallized ginger (optional)

Combine chopped pears, cranberries, sugar cinnamon, lemon juice and zest, and water in a large pot. Stir to combine and let it rest until the sugar has begun to dissolve, about 10 minutes.

Place the pot over high heat and bring to a boil. Reduce heat simmer for 15-25 minutes or longer, stirring regularly, until it thickens. Add bourbon and ginger, and continue cooking until jam coats spoon without running off.

Ladle jam into prepared jars. Wipe rims, apply lids and rings and process jars in a boiling water bath for 10 minutes.

Makes 5 half pints. (If you need more thorough instructions for processing, go to Food in Jars! I’m assuming that you know how to jam.)

Happy Hanukkah and Merry Christmas to you! Did you make food gifts this year? What should be on my hit parade for next year?

Happy Thanksgiving, and meet Zephyr!

Happy Thanksgiving!

It’s been a great year, knit-wise. I’m grateful for a life of designing and teaching, and meeting lots of fun knitters along the way. Knitters are the best people! We don’t have to agree on everything to be able to knit together. (Steek? Yes! Kitchener? No!)

The Indie Design Gift-A-Long is in full swing on Ravelry. Go join the group, use the coupon code giftalong2016, and join the KAL/CAL fun!

Zephyr Shawlette

I’m introducing another new design today. This is the Zephyr Shawlette, an asymmetric triangle knit on the bias. It’s named after the west wind. The lacy arrow represents the wind blowing west to east. The eyelets are like bubbles rising on the wind. I love that the yarn I used is called Bollicina, which is Italian for bubble. It’s 65% cashmere, 35% silk which makes it soooo luxurious. Sadly this yarn is discontinued, but any other fingering weight yarn will make an equally lovely Zephyr.

Zephyr wingspan

I had 550 yards, so this knit up into a gorgeous large wrap. The pattern is easily adapted to your yardage; it starts at the narrow point and grows from there.

Zephyr Shawlette gradient wingspan

Ann Berg test knit this for me with a Canon Hand Dyes William gradient, 460 yards of gorgeous shifting color.

Zephyr detail

And Rachel Nichols test knit this for me with the Fiber Seed’s Sprout fingering in Robin’s Egg, 480 yards.

Thanks for knitting, ladies! And thanks to Amanda Woodruff for tech editing. This is one of my favorite kinds of knitting, mostly stockinette so I can read blogs or my Kindle, or watch TV, and only pay close attention for a little bit. It would also be great for meditative knitting.

The pattern is on Ravelry, and it’s 15% offf through December 5, 2016, no coupon needed. But if you’re subscribed to my mailing list, you can get 20% off instead, with a coupon code from my newsletter. Let me know if you’d like to subscribe.

Trellis Vines Mitts

One more new release this week, this one through Knit Picks. I’m releasing a mitts only version of my Beanstalk Mitts and Scarf. It’s called Trellis Vines Mitts, and they coordinate with my Trellis Vines Stole Poncho.

Trellis Vines Stole Poncho

Same lovely lacy leaf and trellis pattern, using the same sport/dk weight yarn.

What else is going on? I’m taking a Harmony Singing by Ear class with Anne Weiss over at Artichoke Music in Portland. I’ve sung in her classes before; she is knowledgeable, supportive, and fabulous. I put class to use last weekend while singing with friends in church. I’m the low harmony on the verses of this version of Leonard Cohen’s “Anthem.” Click this link if you want to listen.

Rolling up my sleeves and getting to work in the kitchen. Here’s the recipe for my favorite turkey stuffing. My Baba (daddy) used to make it this way. I love that he used to just make things up, and suddenly we had our own Chinese version of an American tradition. I miss him lots, since 2001.

Chinese Sausage/Oyster/Water Chestnut Rice Stuffing, enough for a 15-20 lb turkey
2.5 cups uncooked rice (I like brown medium grain, but whatever you have is fine)
3 Chinese sausage (lap xuong)
2 (two) 8 oz jars of fresh small shucked oysters, drained and cut in half if they seem large
3 stalks celery, sliced 1/4 inch on diagonal
1 onion, chopped
1 can sliced water chestnuts, drained
3 eggs, scrambled (if you want it to be prettier, cook separately before adding so you have ribbons of scrambled egg)
1 tbsp soy sauce

Pre-cook rice, along with sausage. (Lay the sausage on top of the rice when you turn the heat down after it boils; they will be perfect.) When rice is done, remove sausage and slice 1/4 inch on diagonal.

Now it’s time to really cook!
Sauté sausage, onion, and celery in 1 tbsp oil. When onion is soft, add oysters and cook until they are just barely done (there will be a lot of moisture in the pan). Add water chestnut and eggs; cook ’til eggs are done. Beginning adding rice, one cup at a time, working it in. You may not use all the rice. When you have enough rice worked in (so that the ratio of rice to goodies looks right), add a bit of soy sauce for color (go lightly!). Salt and pepper to taste. Stuff the turkey, or not!

This is basically fried rice, with oysters and chinese sausage. yum….

I hope you’re having a peaceful weekend with people you love. Lots of time to knit while waiting for a turkey to roast. And then the mad rush to make gravy. Cheers!

Happy Thanksgiving

The turkey is in the oven, stuffed. The rice for the other stuffing (rice/oysters/Chinese sausage/water chestnut, my Dad’s recipe below) is cooking. The stock for gravy is simmering. It smells wonderful in here.

So I’m taking a moment to say thank you for reading! And for knitting, especially if you’ve ever knit one of my designs or taken a class with me. I love what I do, and love being able to help you knit, too.

Kilter Indiecita

I’m currently knitting a worsted/Aran weight version of Kilter. This is Malabrigo Rios in Indiecita. Loving it so far.

Hoping your day is full of family and peace, whether or not you celebrate Thanksgiving.

Baba’s turkey stuffing

2.5 cups uncooked rice (i like brown medium grain, but whatever you have is fine)
3 Chinese sausage
2 8 oz jars of fresh small shucked oysters, drained and cut in half if they seem large
3 stalks celery, sliced 1/4 inch on diagonal
1 onion, chopped
1 can sliced water chestnuts, drained
3 eggs, scrambled (if you want it to be prettier, cook separately before adding so you have ribbons of scrambled egg)
1 tbsp soy sauce

Pre-cook rice, along with sausage. (Lay the sausage on top of the rice when you turn the heat down after it boils; they will be perfect.) When rice is done, remove sausage and slice 1/4 inch on diagonal.

Now it’s time to really cook!
Saute sausage, onion, and celery in 1 tbsp oil. When onion is soft, add oysters and cook until they are just barely done (there will be a lot of moisture in the pan). Add water chestnut and eggs; cook ’til eggs are done. Beginning adding rice, one cup at a time, working it in. You may not use all the rice. When you have enough rice worked in (so that the ratio of rice to goodies looks right), add a bit of soy sauce for color (go lightly!). Salt and pepper to taste. Stuff the turkey, or not!

This is basically fried rice, with oysters and chinese sausage. yum….

Lobelia sneak peek, knit nite

Here’s a sneak peak at Lobelia. I think the lace pattern looks like little lobelia blossoms.

lobelia lace

This is 150g of Thrilling by KnitCircus, Starry Night colorway. The initial write-up is done, but you’ll have to wait a little longer for the pattern. I’m knitting up a version for a 100g/400 yard skein. Because, options.

KnitCircus Come What May

This yarn is KnitCircus Greatest of Ease, a super wash merino/nylon blend. Colorway is Come What May; I received it as part of my Kickstarter package supporting Jaala’s new studio. Gorgeous!

In other news, we had knit nite on Wednesday, and we actually knit! There are two grandbabies on the way, so there was some blanket knitting going on. I guess zigzag/chevrons are in!

knit zigzag

I made my new favorite quinoa salad. You can pretty much throw all your favorite things into quinoa, dress it a bit, and it’s delicious.

quinoa salad

Summer Quinoa Salad

1 cup quinoa
1 cup frozen shelled edamame
1 cup frozen corn
1 avocado, diced
1/2 lb grape tomatoes, various, cut into halves
1 15 oz can garbanzo beans, rinsed & drained
1/2 cucumber, cut into bite sized pieces
1/4 cup chopped cilantro

dressing
4 T fresh squeezed orange juice
4 T olive oil
4 T apple cider vinegar
2 tsp dijon mustard
1 tsp sugar or honey
1/4 tsp salt
liberal grind of black pepper

Rinse quinoa. Put in pot with 2 C water. Bring to boil, cover & simmer 20 minutes until water is absorbed and quinoa is tender. Fluff with fork and transfer to large bowl to cool.

Combine corn & edamame in microwave-safe dish. Add 2 TBSP water. Cook for 3 minutes on high. Drain and cool.

Assemble all dressing ingredients and shake in a jar.

When quinoa, corn, and edamame are cool, combine with all other salad ingredients. Add dressing to taste. Serve at room temperature. Serves 6-8, depending on how hungry you are…

Do you have a knitting group? We don’t meet as regularly as we used to, but it’s always a pleasure to get together to share food and knitting!

Swatching and blocking, yarn and ice cream

Do you always swatch? Do you always wash and block your swatches? True confessions time here: I don’t always swatch, and when I do, I don’t always wash and block it. This has come back to bite me several times. Lesson learned! I’ve modified my approach: If the yarn is familiar to me, I might dive right in. A new yarn? It’s best to do my homework.

knitpicks galileo

This is Knit Picks Galileo in a deliciously plummy color called Urchin. It reminds me of these shield urchins I saw last December.

shingle urchins hawaii

But I digress.

This ia a new to me yarn. It’s sport weight, a 50/50 blend of Merino and Bamboo viscose. Two ply. It’s deliciously bouncy and round to knit with. Occasionally I’ll split the yarn with the Hiya Hiya Sharps that I’m knitting with, but I want that pointy tip for the lace stitches I’m working. It’s a reasonable trade-off.

The ballband recommends a size US 3-5 needle. I started with a 7, just for grins, because it’s going to be lace. Definitely too floppy. I swatched with a 6, and it felt pretty good, but I thought I’d push the envelope and swatch with a 5, too. It felt a little full on the needle, but surprise! It was my favorite of the three blocked swatches. It relaxed a lot from the bouncy knitted piece, but it also had more of the structure it needed to make this lace behave. So glad I swatched AND blocked in this instance. I’ve been knitting like crazy, and I’m halfway done with the project. No pictures; it’s a secret for now.

Speaking of plummy, my friends offered me plums from their super-productive tree again this year. I picked two colanders full, which was enough for two batches of jam.

yellow plums

I thought I’d come up with my perfect plum jam last summer. That was before I had some plum bourbon jam on a mini-doughnut at Pip’s Original Doughnuts. And over the year I’d also decided that I like a more traditional pectin set for plum jam. (Pomona’s is still my go-to for strawberry, and no pectin at all for raspberry.)

pdxknitterati bourbon plum jam

After the first batch, I went for the trifecta of favorite things: Plum, bourbon, crystallized ginger. Heaven. Not particularly boozy, but a extra depth of flavor that plain plum jam doesn’t have.

Notes for myself:

6 cups chopped plums
1/4 c water
Bring to boil, simmer 5 minutes. Add 1 box Sure-Jell pectin for less sugar (pink box) mixed with 1/4 cup sugar. Bring to boil.

Add
4.5 cups sugar
1/4 cup bourbon
1/4 cup finely chopped crystallized ginger

Boil 1 minute per pectin package drections, water bath process for 10 minutes (sea level).

Yum.

I must be an extravagant measurer, or maybe I should re-measure my plums after the first simmer, which I don’t, but I always end up with a bit more jam than I’m expecting. I can only process 8 jars with my stockpot/orange silicone trivet setup, and that’s my expected yield. Maybe it’s the added bourbon, ginger, water? Anyway, the extra jam goes into a jar and into the fridge. I had extras from 2 batches in the fridge, so I did this.

pdxknitterati plum bourbon jam ice cream

Plum bourbon jam ice cream. It was a good reason to use the ice cream maker the kids gave to me a couple years ago. And they were coming for dinner!

pdxknitterati plum bourbon jam ice cream

Tastes as good as it looks!

Inspired by Erica’s recipe, but I doubled it and adjusted it for sweetness:

2 cups whole milk
2 cups heavy cream
1 cup plum bourbon jam
up to 1/4 cup sugar, to taste

Mix milk, cream, jam. Taste! Adjust sweetness as desired. Process in ice cream maker 25-30 minutes. This is a soft set; I put the ice cream in a storage container in the freezer for a couple hours before serving for a firmer set. Delicious. In a perfect world I might make a custard base for a smoother texture, but that would mean more work. I wonder if I’d like it with half and half instead of cream? This is like swatching, with food! But I’m guessing that laziness will win out, and this simple version is probably how it will always happen at my house.

I think this would be spectacular with strawberry balsamic jam, with some additional sugared strawberries thrown in. Just sayin’.

So, extravagant swatching, blocking, measuring, eating! What is your extravagance this summer?