nothavanas: (Default)
I made Moosewood's spinach-cheese calzones (featuring ricotta, mozzarella, and parmesan) with a mixture of spinach and chard. They came out fabulously, I must say.
That recipe always makes too much filling for the amount of bread. I should try 1.5x the dough recipe next time.
nothavanas: (Default)
I am currently rising sourdough pretzel dough in a patch of sunshine on my kitchen counter.

Also I am all set to make one of my favorite dishes, chard-saffron tart with pine nuts and a yeasted crust, for dinner tonight.

And there will be PESTO BISCUITS later in the week, maybe tomorrow. That's really the entire reason I made 2.75 lbs of basil into pesto. That, and tasty homemade gifts.
nothavanas: (Default)
This was from Alton Brown.
While the water boiled, I chopped the chard, separating the stems and leaves, onions, and garlic. The chard leaves blanched for 3 minutes, then I fished it out and put the pasta (stripy bowties!) in the same pot. I cooled and chopped the chard, then saut├ęd the aromatics (including the chard stems, which were yellow) in some olive oil. I added a paste of equal parts butter and flour, cooking that for about 5 minutes, and then added lots of canned diced tomatoes. The next step was to add chicken broth, which I substituted with my homemade vegetable stock. I will be sad when I use all of that up. Then I added the chard and the pasta and tossed it to warm everything up, and finished with probably more Parmesan than it called for, a little rosemary, and some salt and pepper.

This is fantastic. The sauce has some of the same tomato-garlic flavor that makes our pasta sauce so amazing, but it's tempered by the roux and the stock, so it is a little creamy and the bitter chard really shines.
I did a lot of the prep in advance, as the water heated and as the chard and pasta cooked, so the actual cooking part went very smoothly.

Chard!

Oct. 14th, 2008 08:06 am
nothavanas: (Default)
I made chard-saffron tart last night, from The Greens Cookbook. This is my favorite dish of all time from that book, including olive oil bread, and it is the only reason I own a tart pan. It's easy, the dough is beautifully flavored and textured, the custard is quick and tasty. And it makes an excellent breakfast.

I also boiled some various potatoes and mixed them with pesto, as if I didn't feel like making the pasta portion of pasta with pesto and new potatoes. And I blanched some yellow and green beans and dressed them with red wine vinegar, olive oil, and Wash Park seasoning blend. It was food processing evening.

Oh, and Sunday I made sourdough bread, which I ate with apple butter from Woodrings Orchard.
nothavanas: (Default)
A Thing With Some Chard What I Thought I Had a Recipe For, But Didn't.

Some chard, stems and leaves separated.
Cream, or half and half, whatever.
Salt
Pepper
Nutmeg
Butter
Pine nuts

Boil the chard leaves (which are in smallish pieces) and put them in a colander. Melt some butter and saute the chard stems until tender. Add a lot of cream, and reduce the heck out of it. Add some salt, pepper, and nutmeg to taste. You don't need much nutmeg. Add the chard leaves when the cream is reduced. Fling a handful of pine nuts on after serving.

(This style of recipe title inspired by I Forgot to Thaw the Chicken Casserole, for the record.)

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