Monday, April 28, 2014

Coconut Baked Kale

I've recently started a new job. Among other things, this has meant that we've had a surplus of veggies that we have to figure out how to use within a week's time. Why do the two go hand in hand? Well my new job is at Full Circle, a company that does weekly deliveries of fresh, organic produce boxes. One of the perks of the job is that I get a box of fruits and veg to take home every Friday! It's super cool. We never know what sort of stuff is going to be in the box before we open them up or if the combination of things will be able to make enough meals for the week ( FYI this is not the way their regular boxes work, just the rand-o employee boxes). So far, I've been there for five weeks and we haven't had to do a lot of grocery shopping since. Which is awesome. Mainly it's been quick trips to the store for milk, bread, and eggs plus relying on pantry items we already have.

So far, we've also enjoyed the challenge of trying to mold all the random things into meals without having to buy much more, eat stir fry every night, or let anything go bad. It's kind of fun to have to be creative with whatever you get. And thus, I have arrived at today's recipe post.



A few weeks ago, I found myself with too much kale on my hands. And too little of anything else to, say, incorporate it into some other dish like lasagna or soup or a veg bake. I had already used up just about everything else from the box. I feel a bit like a cliche talking about all the kale I got in my organic veg box. Ah well. Insert kale joke here. You'll just have to trust me that we do get other things and not just a box of kale.

But, onward. Whenever I have a problem with veg I don't know what to do with my first step is to pull out Super Natural Everyday. And, just like that, dinner was unstuck. I made this coconut baked kale and served it up alongside some butter-fried mushrooms (also a bottom of the barrel item from my box) and some soba noodles. It was super flavorful and delicious, and made excellent leftovers the next day. Kevin loved it, too, so I'm filing it away in my mind palace as "here's what you do with too much kale" for future reference. Here's the recipe with my modifications based on what we had on hand.


Coconut Baked Kale

Ingredients: 
  • 1/3 cup / 80 ml extra-virgin olive oil
  • 2 tablespoons soy sauce
  • Mixed bag of purple and curly kale, about 4 cups. Stems removed and roughly chopped. 
  • 1 cup sweetened coconut
To Make: 
  • Preheat the oven to 350°F with rack in the top third of the oven.  
  • In a small jar, shake together the olive oil and soy sauce. 
  • Toss kale and coconut in a large bowl, then toss well with two-thirds of the olive oil/soy sauce mixture. 
  • Spread the dressed kale across baking sheet in a single layer. 
  • Bake for 14 minutes, tossing once half way through. Coconut should be toasted and kale should be dry but not crispy-burnt.
  • Remove from oven and dish up. Drizzle with more of the dressing to taste (or in our case to dress up the soba noodles). 

Monday, April 14, 2014

FO: Agatha Cardigan



Meet Agatha. She's awesome.

I finished her up a few weeks ago and have already worn her about five times, including twice already to work. When picking out yarn, I had a feeling I'd be wanting to wear this little number quite a bit so I chose a superwash wool. Cascade 220 Superwash to be exact. This is a first for me and so far I have no complaints. It's definitely less "wooly" that I usually like my sweaters but it's still soft and warm yet breathable, and seems to be holding it's shape well. I also really LOVE the color. Kind of a dark mustardy yellow/brown with a nice heather to it. Even though it's not a neutral color I think it will pair well with just about all of my dresses and skirts.

In addition to being my first superwash project it also hit a few other "firsts". First lace sweater. First cropped cardigan. First pattern by my fantastically talented friend Andi. And thus my first time doing this type of sweater construction! It seems super weird at first, but then at some point it clicks and you're like "Oh! I get it! That's the armhole! I really am making a sweater!" and then it just seems intuitive and genius and super fast. There are literally no seams. Best thing ever for a finishing-averse girl like me. If you're curious, she did a super cool step-by-step picture tutorial of this type of construction method here.

The stitch pattern was also very enjoyable. It definitely wasn't one I was able to completely memorize - for the back and fronts panels at least - but it still became familiar enough that I only had to glance down at the chart every once in awhile to keep on track. And I'm in love with the finished, post-blocking product. Lace is magic.

So, even though this was a lot of firsts it will certainly not be my lasts. I'm in love with how flattering the shape and length are with skirts and dresses. And it will for sure not be my last of Andi's patterns. Next up I've got my eye on either Hetty or Chuck. My cable loving heart is of course drawn more to Chuck but the cardigan hoarding side of me is leaning more towards Hetty. Either way, I've got at least three sweaters in the queue before I could start another so I've got a while to decide. Your thoughts are welcome...

Last but not least, Raveled here.

Monday, April 7, 2014

Ode to Magnolia

This is sort of a follow up post to my earlier spring preview. As hoped, we did make it back to the Arboretum to see the Magnolias in bloom. This particular trip was taken with our good friend Rachel, who happened to be visiting from Portland on a glorious Sunday and thus made our walk in the park extra sweet.




Arn't Magnolia trees the best! I just love them. Possibly even more than the cherry trees. I love how their blossoms come out entirely before their leaves (at least here), making it seems like they are just a tree of flowers. I love how gargantuan their blossoms are, especially the pale pink ones. The petals are just huge and so thick you almost think they're made of fabric. I don't remember seeing many magnolia trees in Northern Wisconsin (although they may be there?) so to me they seem like a Seattle "thing". A Seattle thing that means spring! Hurray for less grey and more blue ski days to come.



Sunday, April 6, 2014

Christmas Sweater Project - March Update

I've been making significant progress on my Christmas sweater. So much so that I think I've got a good chance of finishing it in time for yule-tide festivities. Here's what the progress looks like thus far:







So far it has been a very enjoyable knit. As usual, I hated the ribbing and bemoaned every inch of it (how I ever made a whole ribbed sweater is a testament to my love for the hubs). Also as usual, I flew through the colorwork section because I'm a sucker for watching the pattern develop and thus staying up too late watching three consecutive episodes of Mad Men  not wanting to put it down. Oh how I love colorwork. For me it's the perfect flow inducing balance of challenge and skill that lets me knit for hours and hours on end. Mmmmm. Looking forward to the yoke section fo sho. 

This picture was as of April 5th. It's nine inches long at this point, which is pretty much right on track with the fancy schmancy bullet pointed list. Plus, since I'm past the colorwork section it's just straight one-color stockinette for the rest of the body, which makes this perfect for knit nights (which usually include booze and thus impair my knitting abilities) and bus rides. Optimism abounds. 

  • March - Knit 7" of body (half of 14")
  • April - Finish last 7" of body to the armpits
  • May - Make half of first sleeve
  • June - Finish first sleeve
  • July - Make half of second sleeve
  • August - Finish second sleeve
  • September - Join sleeves to body and start the yoke
  • October - Finish the yoke
  • November - Seaming, finishing, and blocking
  • December - Wear it every friggin day.

Saturday, April 5, 2014

Pie Crust How-To

I like making pie. If you invite me to any sort of gathering, I will probably bring a pie. Fair warning. I've also noticed that whenever I bring a pie to something or talk about pie making I'm met with a certain amount of "wow-factor". Now, it's not that I don't like being impressive (wink), but I think that sentiment is misplaced in this instance. Pie making....it is sort of a bit of work but it's also totally doable. On the baking spectrum I'd say it's harder than cookies but easier than...okay those are the only two types of baked good I'm familiar with. Let's say it's less work than dinner. Especially depending on the type of filling you choose. However, it seems to be the crust rather than the filling that inspires awe, and one of the first questions I always get is if I made the crust from scratch. Why yes. Yes I did.

This is my go-to recipe and method, fine tuned and modified from several different recipes and techniques that I've tried over the years. It's a very basic recipe, centered around butter. I'm not too particular about the flour. Most often I use all-purpose but have also done half all-purpose, half whole wheat, too. My two "special" techniques are to use frozen butter, grated using a cheese grater, and to add vodka to help moisten the dough at the very end if needed

Ingredients
  • 2 1/2 cups flour - divided into 1 1/2 cups and 1 cup
  • 1 tsp kosher salt
  • 2 Tbsp sugar
  • 16 tablespoons (2 sticks) unsalted butter - frozen
  • 1/4 cup cold water
  • 1/4 cup cold vodka
Combine 1 1/2 cups flour, salt, and sugar in a large bowl. Whisk with a fork to combine.

Use a cheese grater to coarsely grate the butter into the bowl. It's important that the butter be frozen but sort of beginning to thaw so that it can be both easily grated and able to be worked into the flour (I usually let mine sit out of the freezer for 10 minutes or so while I assemble the rest of the ingredients).



Use a pastry blender (you can see mine to the top right in these pictures or see here) to break up the butter and begin to work it into the flour. I use sort of a rocking and twisting motion. It should look something like this.


Add the remaining one cup of flour and use the pasty blender to work it in. It will still look pretty questionable at this point and you'll start to wonder if this is going to work out all right. Trust me, it's fine. The mixture will be pretty dry and crumbly still and won't really be sticking together yet. The main thing is that it should be relatively homogeneous - with same sized butter chunks (something that's helped by the grating process) and no un-butter touched flour. Next, sprinkle the water over the dough. You want to truly sprinkle it over the whole surface instead of just dumping it in the middle. This will help the water work into the dough. At this point I usually set the pastry blender aside and use my hands. Use a folding and pressing motion to work the water into the flour mixture. Take from the bottom, lift, and press into the top. It should start to stick together and feel like it has the potential to form a ball. How ball-like it becomes depends mostly on how cold the butter is and how warm your hands are. Sometimes you'll be able to form a really nice ball at this point and won't need any extra moisture. For my last batch, the dough looked like this:



Not very ball-like. So...this is where the vodka trick comes in. Vodka works well for pie dough because it moistens it so that it's manageable and sticky, but doesn't add flavor and burns off in the oven. This means your crust will be easy to roll out but remain flaky and light in the end.

Sprinkle the vodka over the dough and use the folding and pressing motion to work it in with your hands. At this point you should be able to easily form your dough into a ball.



Divide the ball in half and form into two equal smaller balls (one for the top and one for the bottom...or one to save in the freezer if you're making a single crust pie). Flatten the balls into roughly five inch disks. The disks don't have to be precise and it's fine if they have cracks around the edges. Wrap in plastic wrap and refrigerate for at least an hour or up to two-ish days. If you want to save on in the freezer for later you can add a layer of aluminum foil and keep for up to three months(for sure, or even up to six if you're feeling crazy).



When you're ready to roll out, take the dough out of the fridge and let it warm up a bit. Maybe 15 minutes or so. If you've taken it from the freezer, let it thaw to room temperature. Place on a floured surface. My preferred method is a floured flour sack on the kitchen table. I like using the kitchen table because it's easier to roll out on an arms-length surface instead of a high counter top. Sprinkle the top with more flour.



Roll out in a clockwise motion with a floured rolling pin. The rolling pin will follow the path of the clock hand. Continue going around in a circle until the dough is the desired size. There might be cracks around the edges, which is fine. If you've got a particularly large crack you can break off pieces of dough from the other edges to patch them.



When you're ready, carefully roll the dough around the rolling pin and use the rolling pin to transfer it to the pie plate, then unroll.

For two crust pies, unfold the second crust over the filling using the same method. For the edges, I use the method my Mom taught me of folding the excess edges under and crimping between two fingers, like so.



From here, you can finish and bake according to whatever recipe you're working from. Well folks, that's it! Hope you give it a try!