Sunday, May 17, 2009

Saturday, May 16, 2009

Finished Object: Smocked Scarf

Ravelry Link: Smocked Scarf
Pattern: Smock-a-Ruche Scarf by Bobbe Morris from 101 Designer One Skein Wonders
Needles: US 8 and US 9
Yarns: Misti Alpaca Hand Paint Worsted in colorway EZ02
Made For: Katharine Clark

(Finally catching up on posting some old finished projects. Especially since there's plenty of knitting going on these days, but not much finishing since I'm working on 1000+ yarn skeins of silk lace)

Friday, May 15, 2009

Roasted Beet Salad with Fried Chickpeas, Nyons Olives, and Ricotta Salata

Mmm... tasty. The chickpeas were especially delicious. I ended up having some left over, so I kept them brothy and cooked some carrot and cauliflower in with them and ate them like a soup – hints of spice and cinnamon, very flavorful. Quite unusually for me, I found the super salty olives were a bit overkill. But this could be because I got a particularly salty piece of ricotta salata. The combination of sweet earthy beets, spicy chickpeas and salty cheese with hints of cumin and parsley were just right.

Thursday, May 14, 2009

Finished Object: Lacunae Mitts and Hat

Ravelry Links: Hat, Mitts
Pattern: Lacunae by Anne Hanson of (modified slightly to account for the thinner yarn)
Needles: US 6 for the hat, US 3 for the mitts
Yarn: Colinette Jitterbug in colorway Velvet Bilberry (117)
Made for: Mom

Saturday, May 09, 2009

Avocado and Citrus Salad with Green Olives & Orecchiette alla Carbonara with Green Peas

The pea shoots weren't in season yet in Portland, so we had a slightly impoverished version of the "Orecchiette Carbonara wiht English Peas and Pea Shoots." It was still awfully tasty though. And the perfectly ripe avocados with tangy grapefruit – very nice.

Friday, May 01, 2009

Vanilla Bean Semifreddo with Rhubarb Compote

This semifreddo involves (from left to right) egg yolks and sugar, whipped cream, stiffly beaten egg whites.

Some nice time-lapse rhubarb photos above, no? And the semifreddo came out all nice and cake-sliceable. Sophie said she made her compote not so darkly caramelized, but I went ahead and let mine brown a fair bit. I think both were nice.

Next up: Orecchiette Carbonara with Peas (and should have been pea shoots but they're not in season in Portland yet) and an Avocado/Citrus Salad.

Unrelatedly, almond macaroons.
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