Jenkins Hand-turned Knitting Needles

There is something very special about something that is made from hand, especially in an era of mass-produced goods and people who are too busy even to make a meal from scratch.  Ed Jenkins lives in Scotts Mills, Oregon, west of the Cascade Mountains, near my childhood stomping grounds.  He and his wife Wanda have chosen to live simply and to lovingly produce these extraordinary large-gauge, hand-turned, heirloom-quality knitting needles, along with spindles, and hairpin lace looms. 

The needles are made from Maple trees that are responsibly harvested by a farmer who lives close to their home and who mills the wood himself.  The needles are beautiful to hold, with a hand-sanded and buffed surface that allows the yarn to slightly linger on it without slipping off.

As I have only been knitting for three months (and have had the needs only that length of time), they have not yet taken on the beautiful patina wood gets over time. 

You can visit Ed’s and Wanda’s website at:

http://jenkinswoodworking.com

There is also a great video of Ed hand turning needles on YouTube which is at:

http://www.youtube.com/watch?v=_qlwYgosoTU

Chicken Fricassee [Coq au Vin]

Serves 4 to 6 people.

The difference between a fricassee and a stew is that with a fricassee you first brown the meat in fat (bacon fat or olive oil or olive oil and butter), and cook it for a few minutes until it gets plump and firm.  Then you add liquid and slowly simmer the meat until it is thoroughly cooked and tender. 

Coq au Vin is a delicious and elegant recipe with a depth of flavor that lifts your spirit and fills you with happiness.  Actually, maybe it is the wine that does that! 

It is traditionally served with braised pearl onions and sauteed mushrooms (recipes follow), but you can also serve it with steamed parsley potatoes or thick slices of artisan bread (I like sourdough). 

It is best to use a fryer for this recipe and a five-quart Dutch oven with a lid.

1/4 pound bacon   
1 tablespoon olive oil
2 - 3 pound frying chicken cut into 8 parts
kosher salt or sea salt and fresh ground white pepper to taste
1/4 cup brandy or cognac
3 cups young full-bodied red wine (Burgundy, Cote du Rhone, Beaujolais, or Pinot Noir)
2 cups chicken broth (home made or low sodium if store bought)
1 tablespoon tomato paste
3 cloves of garlic, peeled and mashed
bouquet garnis of a few fresh thyme sprigs tied with string (remove after cooking)

1 cup braised pearl onions
½ pound sauteed cremini mushrooms

beurre manie made from 2 tablespoons unsalted butter mashed together with 3 tablespoons of flour       

fresh flat leaf parsley for garnish

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Cut bacon into lardons (1 inch wide) and sautee in 1 tablespoon of olive oil until lightly browned.  Remove bacon to a plate. 

Brown chicken parts in bacon fat and olive oil.  Season both sides of the browned chicken with salt and fresh ground white pepper, add bacon, cover and cook on medium heat for 8 to 10 minutes until chicken is plump and firm.

Uncover, pour in brandy or cognac and very carefully light with a match, averting your eyes and keeping your hands away.  Put on oven mitts and shake pot gently side to side until the fire subsides.  The fire will burn off the alcohol and leave the cognac taste.

A word of caution:

If you are uncomfortable lighting the cognac, you can just add it without lighting it, or leave it out altogether.  Please be very careful if you do light it and only do so if you are completely comfortable doing it.  If your stove has anything above it, like a microwave, do not light the cognac.  Singed eyebrows will take away the romantic effect of your dinner. 

Add wine, chicken broth, tomato paste, garlic, and bouquet garnis, and bring to a simmer.  Cover and simmer for one hour until chicken is tender.  Remove chicken parts to side dish.

Bring liquid in pot to a boil and reduce to 2 cups.  Blend butter and flour with a fork on a small plate until fully incorporated.  Add to liquid and stir in with a whisk.  The sauce will thicken to point that it can lightly coat a spoon. 

Arrange chicken in pot and add braised onions and sauteed mushrooms decoratively.  Garnish with fresh parsley. 

Braised Pearl Onions

Melt 1 tablespoon of unsalted butter in 1 tablespoon of olive oil in a small sauce pan.  Once butter and oil start to bubble, add 1 cup peeled pearl onions and saute over medium heat for 10 minutes.  Gently roll onions to brown all sides but be careful not to break the skins. 

Once browned, add ½ c of beef stock and salt and pepper to taste.  Lower heat to a simmer, cover and simmer for 1 hour.  Onions should be tender but fully shaped and liquid should be evaporated. 

Sauteed Cremini Mushrooms
                                   
Melt 2 tablespoons of unsalted butter in 1 tablespoon of olive oil in a small sautee pan on high heat.  Once butter and oil have bubbled, add mushrooms and sautee for 5 minutes, moving mushrooms with a wooden spoon.  Once browned, remove from heat. 

I love Malabrigo!

My passion for knitting started unexpectedly.  After four months of being unable to play tennis because of injuries, I was completely stir crazy and decided to visit my neighborhood yarn shop, Phoenix Knits, for a lesson.  I was immediately hooked and now, four months later, I am addicted, including being willing to do most anything to ensure I have my yarn “stash.”

One of my favorite yarns is Malabrigo.  It is produced by a small family-owned company in Uruguay who works closely with a cooperative of women in Uruguay to develop amazing hand painted and kettle dyed yarn.  Their yarn comes in unique colors and textures and is wonderful to work with. 

The blue yarn above is Malabrigo Twist in Tuareg.  Twist is made from ultra soft baby merino wool and is heavenly.  I made the two small scarves above with it for the children of two friends. 

The multicolored variegated yarn is Malabrigo Rios in Archangel.  According to the label, it is named after the four major rivers of Uruguay: Rio Cuareim, Rio Uruguay, Rio de la Plata, and Rio Negro.  Each river is represented by one ply and “the plies twist together like winding rivers.”

The light green chunky yarn is Malabrigo Gruesa in Green Sparkle.  It is handspun with a gauge  that alternates between thick and thin.  It knits up quickly and rather wildly, making beautiful scarves.   
 
You can visit the Malabrigo website at www.malabrigoyarn.com

Birthday Gift for Enzo

Enzo was raised by my two Bengal cats, Kathmandu and Meyling, a brother and sister from the same litter.  Since their passing three years ago, I have thought of getting another Bengal but felt like it was too soon.  At last, I found a breeder and visited the ranch and cattery today to get Enzo another companion.  As he is very social and loves everyone, animal and human, it seemed a fitting gift to him for his fifth birthday in April.  The kitty is a boy and is one month old in this photo (held by the breeder).  We will bring him home in two months.

Bleu Cheese Souffle [Souffle au Fromage]

Bleu Cheese Souffle [Souffle au Fromage]

Serves 4 people

It may seem a little daunting to make a souffle, but once you get down the basic formula, it is quite easy.  A Souffle is an elegant first or second course for a dinner party or main course for a more casual dinner with friends and family.

Preheat oven to 400 degrees.

Use an 8-cup souffle mold.  Butter inside of mold and sprinkle with 1 tablespoon of grated Parmesan or pecorino cheese.        

3 tablespoons unsalted butter (I use President or Plugra butter)
3 tablespoons of flour
1 cup scalded milk
½ teaspoon kosher or sea salt
1/4 teaspoon freshly ground white pepper
Pinch of powdered cayenne
Pinch of freshly grated nutmeg (use a rasp and sprinkle it directly into mixture)

Melt butter in a 2 quart saucepan.  Stir in flour and cook over medium heat until the butter and flour are completely incorporated but not browned.  Add scalded milk and beat with a whisk until blended.  Add seasonings.  Stir with whisk until sauce becomes thick.  Remove from heat.

1 ounce (1/4 c.) grated Parmesan or pecorino cheese
3 ounces of your favorite bleu cheese, cut into tiny cubes
4 extra-large egg yolks
   
Add cheese and egg yolks to bechamel sauce and stir until blended.  Transfer from sauce pan to large mixing bowl and set aside.

5 extra-large egg whites
Pinch of kosher or sea salt
2 drops of lemon juice or white-wine vinegar (or 1/8 teaspoon cream of tartar)

Tip for making perfectly whipped egg whites:

Use room temperature mixing bowl and egg whites.  Make sure mixing bowl is perfectly clean and dry, without any oil residue or water.  Add cream of tartar, lemon juice or vinegar to prevent bubbles from bursting once you have finished whipping egg whites. 

Put egg whites and salt in mixing bowl.  I use a Kitchen Aid mixer with the whisk attachment.  You can also use a hand whisk and copper bowl, or any other bowl you have.  Part way through whipping, add the lemon juice (just two drops!) to stabilize the egg whites.  Whip on high speed until egg whites are buoyant and form glossy peaks. 

Tip for folding whipped egg whites into cheese sauce:

It is crucial to incorporate egg whites and cheese sauce as delicately as possible so the egg whites retain their volume.  Before folding, stir a large spoonful the egg whites into the cheese sauce to lighten it.  With a rubber or silicone spatula, transfer remaining egg whites to mixing bowl with the cheese sauce.  Then use spatula to fold by cutting into the mixture from the top and center to the bottom of the mixing bowl, and drawing it towards you against the side of the bowl closest to you.  Continue this movement while slightly rotating the mixing bowl so that you fully incorporate the egg whites into the cheese sauce.  Entire mixing process should take about a minute to prevent the egg whites from deflating. 

Once mixture is folded, pour into souffle mold and sprinkle with Parmesan or pecorino cheese.  Reduce oven heat to 375 degrees.  Bake for 30 minutes without opening oven door. 

Serve immediately.