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|Shaun in TO||
Here's another to keep on hand: David Tanis's Swiss Chard Gratin (with the stems)
Joined: Mar 12, 2006
Posted to Thread #11027 at 10:31 pm on Jun 13, 2008
This is rich but amazing. Doubly amazing with roast loin of pork.
Swiss Chard Gratin
Trim the leaves from the white stems.
Stack and roll the leaves into a fat cigar, then slice crosswise into thin ribbons.
Trim the base from the stalks and cut away any brown spots. Cut stems into batons about 1/4 inch by 3 inches. Blanch batons in boiling salted water with a bay leaf for 4 or 5 minutes; drain in a colander and put in a bowl.
Quickly wilt the greens in a large sauté pan in 2 tbsp olive oil with 2 cloves minced garlic, 1/4 tsp red pepper flakes, salt and black pepper. While chard is still bright green, turn it out into the colander.
Preheat oven to 400F.
Make a béchamel: in a heavy saucepan, stir 1/4 cup flour into 1 stick melted butter over medium-low heat. After about 3 minutes of constant stirring, increase heat to medium and whisk in 2 cups cold milk, a few spoonfuls at a time.
When the sauce turns to a spongy paste, add salt and pepper to taste and lots of freshly grated nutmeg. Cook the sauce, whisking, until it becomes as thick as a milk shake, about 15 minutes.
Rub butter over the inside of a big oval baking dish. Spread the chard leaves in the dish and top with the stems. Ladle on the béchamel, grate on more nutmeg, and sprinkle with about 3/4 cup grated Parmesan (or gruyère). Top with nubbins of butter, place on a baking sheet (to catch drips) and bake until bubbling and golden, about 20 minutes.
Other messages in this thread:
- 11027. Joe, I thought you might like to see this recipe for Chard-stem Gratin, it is from Sunset magazine, [LINK] - Curious1 - 8:06pm on 06/12/08 (3)
- Thanks, Curious! I've been composting the stems when I don't have time for a long braising period. - Joe - 8:27pm on 06/12/08
- Here's another to keep on hand: David Tanis's Swiss Chard Gratin (with the stems) - Shaun in TO - 10:31pm on 06/13/08
- Thanks, I like this one is made with milk instead of heavy cream. [NT] - Curious1 - 1:00pm on 06/14/08