Till Death Do Us Purl

by Anne Canadeo

  Maggie

  Notes from the Black Sheep Knitting Shop Bulletin Board

  Hey, Everyone—

  Fast, easy, tasty dinners (and healthful wouldn’t hurt, either). That’s what I’m looking for now that I have to cook a real meal almost every night! (No more goofing off with scrambled eggs or cold cereal. Rats!) Matt cooks for us, too, on his assigned nights. And yes, everything is going along amazingly well. Why didn’t we think of this sooner?

  The knitting group loved this recipe and everyone wanted a copy, so I decided to post. If you don’t want to use shrimp, you can use chicken or chicken sausage. Or just add some extra beans, which supply good protein all on their own. Some whole-grain pasta will make it a heartier dish, if anyone in your house is extra hungry.

  Let me know how you like it.

  Lucy

  Arugula with Tomatoes, White Beans, and Shrimp

  2–3 tablespoons olive oil

  1 large or 2 medium-size yellow onions, enough to make 1½ cups (or use a red onion, if you feel adventurous)

  3–4 cloves garlic, peeled and chopped

  1 pound shelled and deveined shrimp (pat dry with paper towel before cooking)

  1–1½ cups grape (or cherry) tomatoes, cut in half

  1 large can (14–17 ounces) cannellini beans, drained (don’t rinse)

  6–8 cups arugula, washed (about 12–15 ounces, or two bags or boxes)

  salt and ground black pepper

  ½ tablespoon thyme, oregano (to taste)

  ½–1 cup low-sodium chicken broth (optional)

  1–2 wedges fresh lemon

  1 cup cooked whole-grain pasta (optional)

  Heat 2 tablespoons of oil in large flat skillet or wok-style pan. Add onion and sauté a bit, then add garlic. Cook 1–2 more minutes until onion is soft and clear. If it’s getting brown, turn down heat.

  Add shrimp. Brown on both sides and sauté until shrimp is cooked through. Raise heat (add 1 tablespoon of oil, if necessary).

  Add tomatoes and beans. Cook until tomato is warm and soft, another 2 minutes or so. Right before serving, add arugula in handfuls. The greens will wilt and cook down. (Beware: If the dish sits, they will virtually disappear.)

  Season with salt, ground black pepper, thyme, and oregano. If the mixture seems dry, add a little broth. Squeeze in fresh lemon juice to taste. You can also serve with a cup of cooked whole-grain pasta.

  Dear Fellow Chocolate Addicts—

  Did you hear the news? Chocolate is now officially a health food. I’m not kidding.

  I can’t make this stuff up. I didn’t need a scientist to tell me it’s good for my mental health, that’s for sure. If I don’t meet my daily requirement . . . well, let’s just say it’s not pretty. But enough of my semisweet, or even dark, confessions.

  If you’re like me, and chocolate is one of your three basic food groups, this cake will deliver your daily dose, and then some. And it’s also gluten-free. How healthy can you get?

  Lucy is famous for this recipe. But I actually gave it to her a few months ago. Look what happened. She’s practically engaged. Yes, I’m taking credit for the cake and that, too. Just wanted to share the magic . . .

  Suzanne

  Flourless Chocolate Cake

  6 tablespoons butter

  5 ounces good-quality semisweet chocolate

  4 eggs, separated

  ¼ cup granulated white sugar

  optional toppings: cocoa powder, confectioners’ sugar, fudge sauce, raspberries

  Preheat oven to 350 degrees. Prepare a 10-inch springform pan: grease inside surface and cover bottom with circle of parchment paper.

  In a double boiler, melt butter and chocolate (see note below). Stir until smooth and blended. Pour into a large mixing bowl and set aside to cool.

  Beat egg yolks with a whisk or fork. When chocolate mixture has cooled completely, beat egg yolks into chocolate mixture with a whisk or fork. (If chocolate is not completely cool you’ll get lumps.)

  Pour egg whites into a mixing bowl and add 1 teaspoon of the granulated sugar. Beat with an electric mixer until foamy. Add the remaining sugar slowly and continue to beat until egg whites stiffen and form peaks, about 2 or 3 minutes. Carefully fold egg white mixture into chocolate–egg yolk mixture. Make sure white and chocolate are mixed but do not overblend, or egg whites will fall and cake will be too dense.

  Pour into prepared pan and bake for 20 minutes. Check to see if cake needs more time. Sides should be cooked and pull away from pan, but a toothpick or sharp knife inserted in middle of the cake should be a little damp. Do not overcook.

  When cake is done, cool for about 15 minutes on cake rack. Then slip a sharp knife around edge of pan to loosen and remove outer ring of pan. Invert cake on a dish and remove parchment paper. Cake can be dusted with cocoa powder or confectioners’ sugar before serving. Or can be dressed with fudge sauce and a few raspberries tossed on top.

  If you are serving this cake for a special occasion, you can decorate by wrapping a wide satin ribbon around the rim of the cake and placing small flowers on top or on the side of the platter.

  Note about double boiler: If you don’t have a double boiler, make one with a small pot placed into a larger pot of boiling water. Or use a heatproof glass or metal bowl. Take care that none of the boiling water splashes into the chocolate mixture or it will seize.

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