Madhu Knits and Cooks

Recipe, knitting, and sewing project notes

  • Maryland Sheep and Wool Festival 2009!

    Yes, finally those words I've been wanting to type for three years — Maryland Sheep and Wool Festival!  Since I last went in 2006, I wanted to go back every year since then.  Unfortunately though because of my crazy work schedule, I haven't been able to go again until finally, this year when I made a commitment to myself to go.  So, early on the morning of Sat. 5/1, I got in the car with Andy and Mike and we headed off into Maryland even though there was a strong projection for rain all day.  In what appeared to be a sign that we made the right decision, as soon as we parked, the clouds cleared up and the sun came out! 

    Maryland Sheep and Wool Festival 2009

    We first methodically planned our way through the vendors, before embarking upon the first set of outdoor vendor tents.  After I made a few notes of myself of shops I wanted to return to, we then decided to get an early start at some of the lamb stations ("we" is a loose term as I am vegetarian!).  Andy and Mike started with some barbeque lamb ribs, while I decided to just get some french fries and a fresh-squeezed lemonade.  The rest of the day pretty much followed in that order — stops at vendors, followed by food breaks.  The crowd seemed much larger than 3 years ago, and so I had to make several returns to vendors later in the day when the crowds dissipated a bit.  I ended up buying only a small amount of yarn (yay to myself for staying within budget!) from Brooks Farm (two hanks of a deep purple Mas Acero and one of Solo Silk in a deep pink), Flying Fibers (one ball each of a dark grey and cream aran weight new wool), and Bijou Bison Ranch (two skeins of75% yak down/25% merino at Andy's request) — more will follow on these yarn purchases as I finally figure out what to do with them.  We also purchased a wicker basket for me to put my ongoing projects in a basket instead of all over the apartment, so it was a very practical trip as well :-) 

    The day ended with ice cream cones and a sheep dog demonstration (one of my favorites from the '06 Festival) — without a doubt, the most memorable Saturday in months!

    Maryland Sheep and Wool Festival 2009 Sheep Dog Demonstration

  • Another Alpaca Hat for Andy

    Two years ago, I made similar baby alpaca hats for Andy and I:  http://www.madhuknitsandcooks.com/madhu_knits_and_cooks/2007/04/great_lightweig.html.  Andy loved his hat so much that he asked me to make another, using some beautiful brown alpaca we picked up at the 2007 Midwest Folk Art and Fiber Festival.   This natural-colored alpaca is from Frontier Fiber Mill in Indiana.

    Brown Black Alpaca for Andy Gloves

    Although we initially purchased this yarn with the intention of making Andy some gloves, Andy decided this past year that he wanted another hat instead.  I used the same design as the 2006 alpaca hat, and ended up making the hat in the round on two #1, 24-inch Addi Turbos.  I ended up having to frog the first version of the hat that I made because of course I ended up getting my gauge swatch a little wrong by not knitting my swatch in the round and using bamboo DPNs.   I ended up re-casting on with 120 stitches to make a hat that after blocking was 10 inches wide by 8 inches long.  Despite the wear of frogging of the first hat, the yarn produced a wonderfully soft, strong hat and I definitely look forward to using it again.

    Andy's Alpaca Hat Close Up

    And despite finishing the hat in April, part of my longstanding "tradition" of finishing knitwear in the wrong seasons, Andy was still able to get a few uses out of it before putting it away from a hot D.C. spring and summer!  Now I just need to figure out what to do with the other skein! 

    Andy's Alpaca Hat Modeled

  • Broccolini and Popovers — A Simple, Light and Very Garlic-Heavy Meal!

    About a week or two ago, I found some very good-looking broccolini at the local grocery store and decided to pick some up even though I had no idea what I should make with the bunch.  I ended up looking in my cookbooks (including the ones from the library) and couldn't find anything that seemed good so to the Internet I went!  I found this simple "Garlicky Broccolini" recipe from Rachel Ray:  http://www.foodnetwork.com/recipes/rachael-ray/garlicky-broccolini-recipe/index.html.  I ended up making it one night, and decided to pair it with some Garlic Parmesan Popovers from my Gourmet cookbook — my first attempt at Popovers.   The Gourmet recipe is also online at:  http://www.epicurious.com/recipes/food/views/Garlic-Parmesan-Popovers-11444.  My thoughts on the recipes follow the pictures below.

    Garlicky Broccolini and Garlic Parmesan Popovers

    I thought the broccolini turned out well though I admit that I probably won't use this recipe again — it was just a little too simple, and I think there are probably other dishes I can throw broccolini in to make a more flavorful and memorable meal.  My first attempt at popovers also turned out well — I used my silicon baking cups and pre-heated them in the oven per a tip I found online.    They rose uncontrollably (as they should!) and had a great consistency when we took them out of the oven.   The only complaint I have is that they tasty pretty "egg-y", and as someone who is not really a fan egg-flavored foods, I could only eat one popover.  Andy enjoyed them though, and ate all of the leftovers so if you are looking for a popover recipe, it seems this would be a good one to start with!

  • Library Cookbook Experimentation Continues with “The Essential Baker” by Carole Bloom

    A few posts ago, I started to describe my new method to avoid using the cookbooks in my house — checking cookbooks out of the library.  I finally cracked open the second cookbook I checked out, Carole Bloom's "The Essential Baker", to make her Lemon Shortbread Coins.

    Lemon Shortbread Cookies

    My first impression of Bloom's book was that the instructions were needlessly complicated and overly detailed.  Perhaps it was only this recipe, but the directions — from how to prepare the dough to how to bake the cookies — required about 3 times the effort that I would normally put into similar cookies.  However, the coins turned out wonderfully and were quickly gobbled up by me and co-workers within 24 hours!  So, I think I'll try another 1 or 2 recipes in Bloom's book before returning it to the library and potentially deciding that the products just aren't worth the effort called for by Bloom's recipes.  If you're a baker though who prefers simple and quick recipes, I would recommend staying away from this book.

  • New Dinner Bread Option — Parmesan Biscuits

    Last week, I was trying to figure out ways to use up a chuck of parmesan that I had purchased for one of the "Giada's Kitchen" website, and I definitely knew that I wanted to be some sort of bread or cracker.  I found this cool website, Dinner with Julie, and a parmesan biscuit recipe that perfectly suited my needs (and my pantry):  http://dinnerwithjulie.com/2009/04/13/curried-lentil-soup-with-ham-and-sweet-potatoes-and-parmesan-biscuits/.  The only change I made was reducing the baking time by 5 minutes, which resulted in wonderfully bouncy and rich biscuits that also tasted pretty good the next day for breakfast.

    Parmesan Biscuits

  • Chocolate Souffle — I am a Master! (Ok, Maybe Overstatement of the Year but Still a Personal Achievement!)

    About three weeks ago, I finally crossed off an item on my to do list that has been following me for several months — buying ramekins.  If only I could adequately describe how much effort and nervous energy I put into this project — it would be quite a story to tell, but in order to properly describe it, I'd have to become a much better writer.  So to quickly recap my ramekin journey, the first issue was that it seems that many of the standard kitchen stores in town just didn't have any individual-size ramekins, which pushed my search onto the Internet.  On the Internet, I was quickly (and predictably) overwhelmed by the options available, including the ridiculous number of sizes available for "individual" serving ramekins.  That question of size really threw me for a loop, so I of course had to consult ALL of the souffle and custard recipes in my cookbooks to find out the most common individual size called for, and then back to researching this question on the Internet where, of course, I couldn't find an answer that really satisfied my question (the answer doesn't exist of course because chefs seem to actually use all of the different available sizes of ramekins!). 

    I then decided that maybe I should just focus on price, which led to more online research about common prices for ramekins, online store reviews to find the most reliable store, and then of course, while price-comparison shopping for ramekins, I found that that there are different types — metal, porcelain, ceramic, etc. (I had always just assumed they were some sort of ceramic-y-porcelain-y type material).  It seemed the search would never end!

    Eventually I made myself just find a store that had them in stock — a Williams-Sonoma not too far — and took myself there just to get whatever individual size ramekins they had in stock, no matter the price.   I ended up with 4 6-oz. individual porcelain ramekins that just look fantastic and that I am determined to use many times to get my money's worth out of them because I definitely paid way more than I should have.

    My first ramekin project:  individual chocolate souffles. 

    Individual Chocolate Souffles (Bittman)

    As you can tell from the title of this post, this project was definitely a success — such that I decided to call myself a "master".  In reality, the recipe truly was dummy-proof and for that all thanks go to Mark Bittman, the true cooking master that I hope to be 1% as good as someday (crossing my fingers).  I would encourage everyone to check out his simple recipe at: http://www.nytimes.com/2009/02/11/dining/111mrex.html?ref=dining.  The only change I think I will attempt the next time I make them (and there will absolutely be a next time!) is to prepare some sort of sauce to accompany them — perhaps a Grand Marnier sauce to complete the experience! 

  • Giada’s Kitchen Pecorino Crackers

    It seems I really am getting a lot of use out of my first library cookbook, "Giada's Kitchen"!  My latest experiment was making the Pecorino Crackers just a few days after trying both the Roasted Zucchini and Potatoes and the Lemon Ricotta Cookies.  The recipe is online at:  http://www.foodnetwork.com/recipes/giada-de-laurentiis/pecorino-crackers-recipe/index.html. 

    Giada Pecorino Crackers Close Up

    The Pecorino Crackers were super-simple to prepare, and these well-spiced cookies were a nice addition to both the dinner table and my afternoon snack time.  However, I have to admit that I got a little tired of them fairly soon after taking the first few batches out of the oven (yes, partly due to overconsumption in a short period of time but the feeling stuck for a few days, so I think it wasn't just caused by overindulgence).  So while I would recommend these crackers over similar cheese crackers that I've made (including some super boring Parmesan cookies I made last year), I would probably only make these again if I am also making other types of savory cookies, breads or crackers to help ensure that proper variety in whatever setting I serve these in.  Onward and upward!

  • One of My Top Winter Favorites — Roasted Cauliflower with Herbs

    A few years ago, I borrowed one of my roommate's Cooking Light magazines and found a recipe that I have made at least a dozen times since that day.  The recipe, for Roasted Cauliflower with Fresh Herbs and Parmesan, was something I was recently reminded of by seeing the "Giada's Kitchen" Broiled Zucchini and Potatoes recipe.  The difference between two dishes became apparent as soon as I tried the zucchini potato recipe the first time:  the roasted cauliflower recipe is just SO GOOD that I wish I had doubled it every time I make it.  The lemon, parmesan and fresh herbs (no matter which herb combination you use) complement the rich flavor of the roasted cauliflower SO well that it just blows away all other similar recipes I've tried in the past.  I only slightly modify the recipe whenever I make it by adding more garlic (not surprising to anyone who knows me or reads this blog!), adding more parmesan and just using whatever herbs I can find in the store. 

    Its a dish so good that it'll make you wish it was winter all the time! Please be sure to check it out:  http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1120275.  

    Roasted Cauliflower with Fresh Herbs

  • Giada Kitchen Week Continues — Lemon Ricotta Cookies

    As I blogged about earlier on the site, I recently checked out Giada De Lauretiis' "Giada's Kitchen" from the local public library.  The second recipe I decided to take up in the book was the Lemon Ricotta Cookies with Lemon Glaze, which is also available on the Food Network website at:  http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-ricotta-cookies-with-lemon-glaze-recipe/index.html. 

    Giada Lemon Meringue Cookies

    I decided to make them for a co-worker whose birthday was coming and has been trying a new low-fat, healthier lifestyle.  To make the cookies you see above, I omitted the lemon glaze both for health and taste reasons (I don't like overly-lemony sweets, which also led me to reduce the amount of fresh lemon juice used by 1 tablespoon), and I substituted low-fat ricotta.  I also reduced the baking time by about 3 – 5 minutes to make sure the bottoms didn't get too brown. 

    The cookies were definitely a hit in the office — I ended up emailing the Food Network link to no less than 5 co-workers (one of whom remarked to me last week that she was hoping to make them this weekend).  No one could tell that I had used low-fat ricotta, and some were surprised that the original recipe called for a sweet topping as well.  I think that these cookies are going to get added into the baked goods rotation at work given the overwhelmingly positive reaction!

  • A New Way to Avoid Cookbooks, and Giada’s Broiled Zucchini and Potatoes with Parmesan Crust

    A few weekends ago, I went to the public library and decided to browse the stacks instead of just making a beeline for the books I had already looked up or placed on reserve.  Not surprisingly, I found myself in the small cooking section of the library, flipping through a good number of the books.  I ended up checking out two cookbooks — Giada De Laurentiis' "Giada's Kitchen:  New Italian Favorites" and Carole Bloom's "The Essential Baker".  And of course, as soon as I got home, I started flipping through these books for recipe ideas instead of opening the cookbooks that I actually own and haven't used yet (I am too embarrassed to give the names of those highly-regarded, never-used cookbooks I passed up for the ones I picked up at the library). 

    I have to admit though, I've gotten a few good items out of "Giada's Kitchen" ("The Essential Baker" remains untouched, something that I think will change this week).  The first recipe I used was the Broiled Zucchini and Potatoes with Parmesan Crust, which is also online at:  http://www.foodnetwork.com/recipes/giada-de-laurentiis/broiled-zucchini-and-potatoes-with-parmesan-crust-recipe/index.html. 

    Giada Broiled Zucchini Potato with Parmesan Crust

    I followed the directions in making the dish, though I did make a few ingredient substitutios.  Of course, I used slightly more garlic and perhaps 1/4 cup more freshly-shredded Parmesan.  I also ended up using 3 white new potatoes instead of the 4 1.5 inch-diameter new potatoes called for in the recipe because of what was available in the store.  I boiled the potatoes for maybe 5 minutes longer to compensate for their larger size, but clearly needed to add even more time to boil them because the centers remained a bit hard and undercooked. 

    The vegetables turned out pretty well — especially the well-cooked zucchini — but I have to admit that the dish lacked the amount of interesting flavors that I had experienced in other broiled/roasted vegetable dishes.  It could be that I needed to add just a little bit more salt, but I just don't know if that would have made the difference.  So, the bottom line is that I may make this recipe again if I am looking for something to do with zucchini and potatoes in the house, but otherwise I probably won't go out of my way to buy ingredients to make this dish.

    Giada Broiled Zucchini Potato with Parmesan Crust Close Up