Make Your Own Scrubby

Check out these bright scrubbies that will bring a smile to any cook who is cleaning up a grubby Dutch oven!20141008-IMG_3448-Edit-1Cleaning up cast iron requires a sturdy nylon pad or brush and a stiff nylon scraper.  These are simple, functional tools, but they are boring!  When I was given a super cute, homemade scrubby at the 2013 WCCO’s, I was smitten with interest and have been trying to figure out how to make them ever since.  My biggest challenge was to find the nylon “yarn”.  I tried unsuccessfully different versions of nylon rope and gave up until someone told me to try tulle.  Tulle is that fluffy netting that makes cute tutus and beautiful bridal gowns.  Now I know it also makes colorful pot scrubbies!20141008-IMG_3455-Edit-1

You can purchase tulle in different widths and a rainbow selection of colors that will make any gloomy day bright.  A quick Google search for tulle will bring up several online stores that sell it in widths from 3″ to 72″.  Online shopping is so convenient, but I like going to a brick-and-morter store where I can finger the product and be dazzled by the colors.  20141008-IMG_3459-Edit-1After lots of trial and error, I discovered that 2″ is the best width for my scrubbies.  Three-inch is the most convenient on the roll, but it is more expensive, and my pattern doesn’t work as well with 3″ as 2″.  If you decide to use 3″ tulle, you may have to use a larger crochet hook and the finished size will be much larger, so you will need to adjust the number or rounds, etc.

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I purchased a yard of several different colors and cut it into strips using my rotary cutter, ruler, and mat.  Getting the slippery nylon netting to cooperate with the process is a little like holding Jello, but with a lot of patience, it can be done!  I cut up a whole mess of yellow, white, green, blue, red, and pink strips of tulle, enough to keep me busy for a long time!20141008-IMG_3462-Edit-1

I followed the basic idea of Kadee Morris’ pattern, making a few modifications.  I’m not an expert in writing crochet patterns, so refer to Kadee’s video for clarification.  I used a size “I” or 9 or 5.50mm crochet hook.

To make the first slip knot, hold one end of the tulle strip firm while twisting the free end several times to make a roll of the netting.  Chain five, then make it into a circle by crocheting the end to the beginning.  Chain two.  The circle may not be easy to identify, so take a minute to find the center of the circle, separating the netting with your little finger until it is clearly defined. Begin to double crochet around the circle, scooting the loops together to create a tight mat of netting.  (I crochet around the base of the circle, not through the individual loops of the base.) When you can’t fit another double crochet into the circle, end the round by crocheting into the top of the first crochet and then chain two times to start the second round.  20141007-IMG_3446-Edit-1For the second round, I did two double crochets in each of the slots from the first round, ending the same as the first round, and then two chains.  For the third round, I did a double crochet in the first slot, then two double crochets in the next slot, and then a single, alternating two then one to help the scrubby lay flat.  The fourth round is a single crochet in each slot.

Just as you would do with regular yarn, simply tie a square knot to add more tulle or to change colors, working loose ends into the loops of the scrubby to secure and hide the strays.  The scrubbies will sprout all kinds of little tufts of tulle.  Little tufts add character!

20141008-IMG_3456-Edit-1When they are finished, my scrubbies are about 5″ in diameter.  I like this size because they can be folded in half to fit into the corner of a Dutch oven and give an extra measure of abrasion to the cleaning process.  For a smaller scrubby, crochet only two rounds.

As with most DYI projects, the first time is always the most difficult.  Figuring out how to manage the nylon “yarn” takes some time as well as learning how to scoot the crochet loops together to form a tight layers.  Once you’ve figured it all out, you will find these simple to crochet and have fun mixing and matching color combinations.  They are great gifts for any cook and will bring a smile to the person who grabs it as they clean up a grubby cast iron pot!

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Salmon en Pappilote with Apple, Horseradish, and Capers

Fresh salmon with apple, capers, lemon, and white wine

Fresh salmon with apple, capers, lemon, and white wine

Alton Brown is one of our all time foodie heroes!  He explains complicated culinary tasks so that home cooks can successfully prepare something we’d never have imagined possible and he is so much fun to watch!  When I watched The Pouch Principle, I knew this would work perfectly in our camp Dutch oven and have wanted to give it a try ever since.  So today, I’m going to try the Pouch Principle with salmon and a combination of flavors that I love, baked in my favorite 16″ camp Dutch oven.

Ingredients:

  • Four 8 ounce filet of salmon
  • 1 Granny Smith apple
  • 4-6 shallots
  • Fresh horseradish
  • 4 pats of butter (about 1/4 of a cup)
  • Lemon
  • 4 tablespoons capers
  • 4 tablespoons dried chopped chives
  • 1/2 cup dry white wine (I used Pinot Grigio)

Directions:

  1. Prepare parchment paper.  Cut four lengths about 24 inches long and 15 inches wide.  Fold in half (12 x 15) and cut out a big heart.  The length of middle of the heart should be about 11 to 12 inches.  20140927-IMG_3416-Edit-1
  2. Prepare lemon, shallots, horseradish, and apple.  Slice the lemon into 8 thin pieces. Thinly slice the shallots.  Peel the horseradish root and grate.  Cut the apple into quarters, remove the core, and slice into about 8 thin pieces. 20140927-IMG_3418-Edit-120140927-IMG_3419-Edit-1
  3. Lay the heart-shaped parchment out and place sliced apples on the RIGHT side of the middle crease.  (Left-handed friends, please reverse these directions so that  you are using your dominant hand to complete the task.)20140927-IMG_3423-Edit-1Place the salmon filet on top of the apples, then add 1/4th of the shallots, grated horseradish, butter, capers, lemon, and chives.  20140927-IMG_3425-Edit-1Add a sprinkle of salt and pepper.  Repeat for remaining filets.
  4. Here is the hard and messy part!  Some of the wine will spill out so just be OK with that while doing your best to hold as much wine inside the parchment heart as possible.   Quickly sprinkle on several tablespoons of white wine, and fold the LEFT side of the heart over the salmon and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly.  Here’s a quick video of how I folded up the package.
  5. Place each pouch in a 16″ camp Dutch oven.  Bake at 350 F for about 20 minutes by placing 14 hot charcoals in a circle underneath and 20 on top around the rim.

Remove the pouches, serve, and enjoy the look of amazement as everyone opens up the parchment paper!

Salmon

Lesson learned!  Next time I make this, I will construct each pouch 0n top of a plate that will help to hold in the wine while closing up the parchment.

 

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