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Hi c! I was just thinking of you and others with bountiful garden options while reading a
new book: "A Girl and Her Greens" by April Bloomfield.
All veggie meals...beautiful photographed. I've been sucked into "Swiss Chard Cannelloni" for dinner tonight. Check the link to see the image. If it turns out as good as it looks, I'll post the recipe. I've got swiss chard rinsing in the sink and I'm not even sure I know what swiss chard taste like.
THAT'S how much of a sucker I am for a good photo.
http://2.bp.blogspot.com/--y6XQc0slWw/VWrJhZEYCuI/AAAAAAABPjw/643ILbkWsWo/s1600/Girl%2B%2526%2BGreens3.JPG
new book: "A Girl and Her Greens" by April Bloomfield.
All veggie meals...beautiful photographed. I've been sucked into "Swiss Chard Cannelloni" for dinner tonight. Check the link to see the image. If it turns out as good as it looks, I'll post the recipe. I've got swiss chard rinsing in the sink and I'm not even sure I know what swiss chard taste like.
THAT'S how much of a sucker I am for a good photo.
http://2.bp.blogspot.com/--y6XQc0slWw/VWrJhZEYCuI/AAAAAAABPjw/643ILbkWsWo/s1600/Girl%2B%2526%2BGreens3.JPG
G
Guest
Guest
thanks
Thanks for thinking of me and for the link. That is a beautiful picture and if the recipe is good I would love to have it.
If the cannelloni recipe does not use the stems and you like tahini you can make a hummus-like dip with the stems. You could boil them in the pasta water (or are you using crepe style cannelloni?) as long as the pot is out and hot. Let me know if you want the recipe.
Thanks for thinking of me and for the link. That is a beautiful picture and if the recipe is good I would love to have it.
If the cannelloni recipe does not use the stems and you like tahini you can make a hummus-like dip with the stems. You could boil them in the pasta water (or are you using crepe style cannelloni?) as long as the pot is out and hot. Let me know if you want the recipe.
And don't forget Shaun in TO's chard gratin. I use leftover stems in it. It works best with
white chard stems, but I've used the rainbow. I don't cut them that thin, more like 1/2 inch. Here's the recipe written out that I found on line. If using the stems from one bunch of chard, I halve the sauce.
* Exported for MasterCook 4 by Living Cookbook *
Swiss Chard Gratin
Recipe By : David Tanis
1 bunch Swiss chard
1 bay leaf
2 Tbs olive oil
2 cloves garlic, minced
salt
pepper
red pepper flakes
1/4 cup flour
1/2 cup (1 stick) butter, melted
2 cups milk
nutmeg
3/4 cup grated parmigiano-reggiano
1. Preheat the oven to 400 degrees F.
2. Wash the chard and separate the stalks from the leaves. Slice the stalks
into 1/4- x 3-inch pieces. Parboil in salted water with a bay leaf for 5
minutes, drain and set aside.
3. Slice the greens into thin ribbons. Wilt the greens in olive oil and
garlic, working in batches if necessary. Add salt, pepper, and red pepper
flakes to taste. Set aside.
4. In a saucepan, stir the flour into the melted butter and place over
medium heat. Stir constantly for 3 minutes. Increase the heat to medium-high
and whisk in the milk, a few tablespoons at a time. When it has turned into
a smooth paste, add the salt, pepper and nutmeg to taste. Cook, whisking
constantly, until it has the consistency of a thick milk shake. Strain into
a bowl.
5. Butter a baking dish and spread the greens over the bottom. Add the
stalks, then the sauce. Add a bit more nutmeg, then the parmagiano-reggiano.
Add a few pats of butter on top of the cheese and bake for 25 minutes, until
a nice golden crust has formed.
Recipe Author: David Tanis
Recipe Source: Saveur magazine (no. 88)
- - - - - - - - - - - - - - - - - -
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=86799
white chard stems, but I've used the rainbow. I don't cut them that thin, more like 1/2 inch. Here's the recipe written out that I found on line. If using the stems from one bunch of chard, I halve the sauce.
* Exported for MasterCook 4 by Living Cookbook *
Swiss Chard Gratin
Recipe By : David Tanis
1 bunch Swiss chard
1 bay leaf
2 Tbs olive oil
2 cloves garlic, minced
salt
pepper
red pepper flakes
1/4 cup flour
1/2 cup (1 stick) butter, melted
2 cups milk
nutmeg
3/4 cup grated parmigiano-reggiano
1. Preheat the oven to 400 degrees F.
2. Wash the chard and separate the stalks from the leaves. Slice the stalks
into 1/4- x 3-inch pieces. Parboil in salted water with a bay leaf for 5
minutes, drain and set aside.
3. Slice the greens into thin ribbons. Wilt the greens in olive oil and
garlic, working in batches if necessary. Add salt, pepper, and red pepper
flakes to taste. Set aside.
4. In a saucepan, stir the flour into the melted butter and place over
medium heat. Stir constantly for 3 minutes. Increase the heat to medium-high
and whisk in the milk, a few tablespoons at a time. When it has turned into
a smooth paste, add the salt, pepper and nutmeg to taste. Cook, whisking
constantly, until it has the consistency of a thick milk shake. Strain into
a bowl.
5. Butter a baking dish and spread the greens over the bottom. Add the
stalks, then the sauce. Add a bit more nutmeg, then the parmagiano-reggiano.
Add a few pats of butter on top of the cheese and bake for 25 minutes, until
a nice golden crust has formed.
Recipe Author: David Tanis
Recipe Source: Saveur magazine (no. 88)
- - - - - - - - - - - - - - - - - -
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=86799
G
Guest
Guest
that looks good
I'll give it a try when chard comes back in the fall. If I understood you correctly, you halve the sauce for a single bunch of chard. The vendors here usually sell bunches of chard that are a lot smaller that those at the grocery store. Same for you?
I'll give it a try when chard comes back in the fall. If I understood you correctly, you halve the sauce for a single bunch of chard. The vendors here usually sell bunches of chard that are a lot smaller that those at the grocery store. Same for you?
G
Guest
Guest
Hi!
That was last Saturday. It was probably about 85F at the time, got to about 90F before I packed up to go home. There have been a few Saturdays when it was considerably hotter. I have 2 chilled gel neck wraps and a cooling towel. I really dislike being too hot but it has been tolerable as long as I ration my cooling devices to last until closing time. There has only been one day that was miserable, heat-wise. Other than that one day, I have thoroughly enjoyed the experience.
That was last Saturday. It was probably about 85F at the time, got to about 90F before I packed up to go home. There have been a few Saturdays when it was considerably hotter. I have 2 chilled gel neck wraps and a cooling towel. I really dislike being too hot but it has been tolerable as long as I ration my cooling devices to last until closing time. There has only been one day that was miserable, heat-wise. Other than that one day, I have thoroughly enjoyed the experience.
a small note on chard---some of us can't eat it---makes our teeth "fuzzy" is the best way to
describe it. tannins, I think. no matter how long or short I cook it, it still is unpleasant, to me. I hope you don't have this affliction
I just love the look of chard in the garden. so beautiful and grows so well up here.
describe it. tannins, I think. no matter how long or short I cook it, it still is unpleasant, to me. I hope you don't have this affliction
I just love the look of chard in the garden. so beautiful and grows so well up here.
The chard I buy is about 5-7 stalks per bunch. I don't like recipes with what I call an over
abundance of sauce or dressings, whether it's potato salad, cole slaw or a vegetable gratin. You might like more of the sauce. After you have the chard stems cooked, you can probably tell how much sauce you would want to make. I've cooked them ahead and refrigerated for a day or two before saucing and baking. I have made it with the leaves and stems both and can't remember whether I halved the recipe but I don't think so.
abundance of sauce or dressings, whether it's potato salad, cole slaw or a vegetable gratin. You might like more of the sauce. After you have the chard stems cooked, you can probably tell how much sauce you would want to make. I've cooked them ahead and refrigerated for a day or two before saucing and baking. I have made it with the leaves and stems both and can't remember whether I halved the recipe but I don't think so.