Some cosmetic changes in preparation for larger site changes in the works.
In that case, here's my (Julia's) favorite REC: Swiss Chard Gratin
Joined: Dec 14, 2005
Posted to Thread #3707 at 2:54 am on Sep 28, 2006
SWISS CHARD GRATINEED WITH CHEESE
From Mastering the Art of French Cooking Volume II by Julia Child and Simone Beck.
This way of serving chard brings out its special flavor, and makes it a most attractive accompaniment to roast beef or chicken. Here both the long white stems and the large green leaves are used, but they are cooked separately before being combined.
For 6 to 8 servings.
About 10 large stalks (2 bunches) fresh chard
1/4 cup flour
1 cup cold water and 2 cups hot water
1 tsp. salt
1 Tbs. lemon juice
1 egg yolk
1/4 cup heavy cream
Salt and pepper to taste
1/4 cup Parmesan cheese
1 Tbs. butter
Cut the green part of the leaves off the white of the stalk that runs up the center of the leaves. Wash leaves and set aside. Trim off any discolored bits and ends, wash the white stalks thoroughly, and cut into 1/4-inch slices (makes about 8 cups).
Place flour in a 2-1/2 quart saucepan. Beating with a wire whip, gradually blend in the cold water to make a smooth mixture. Beat in the hot water, salt and lemon juice and bring to the simmer, stirring.
Add chard stalks and simmer about 30 minutes or until they are very tender, stirring occasionally, and adding a little more water, if necessary, to prevent scorching. Drain, reserving the cooking liquid. Add milk, if necessary, to make 2 cups. (You will note that the chard stalks acquire a subtle flavor when finally tender, and that they leave a sticky film on the bottom of the pan.
While the stalks are simmering, drop the leaves into a large pan of boiling salted water, bring back to the boil, and boil uncovered for 5 to 6 minutes until the leaves are fairly tender. Drain, refresh in cold water, squeeze dry a handful at a time, and chop. You will have almost 2 cups; mix them into the cooked stalks.
Butter a 5- to 6-cup baking dish about 2 inches deep Blend the egg yolk and cream in the saucepan with a wire whip, then gradually blend in the stalk-cooking liquid. Bring to the simmer, stirring, and simmer 1 minute. Correct seasoning. Spoon a layer into the bottom of the baking dish.
Taste the cooked stalks and leaves, and season if necessary. Spread half in the dish, spread on half the sauce and half the cheese. Repeat with the remaining chard, sauce and cheese, and top with the butter, cut into dots. (May be completed a day before serving; cover with plastic and refrigerate.
If chard is still warm, set under a slow broiler until just beginning to bubble and top is nicely browned. If cold, set in upper third of preheated 375-degree oven for about 30 minutes just until bubbling hot and top has browned.
Other messages in this thread:
- 3707. I'm having a hard time without spinach, lol. I'm wondering if I can use Swiss Chard in this recipe, [LINK] - Curious1 - 7:41pm on 09/26/06 (22)
- Yes! Slice the chard first, then blanche briefly in boiling salted water... - Heather_in_SF - 8:02pm on 09/26/06
- That's the problem, Heather...the spinach goes into the dish raw, I suppose I could cook the chard - Curious1 - 8:10pm on 09/26/06
- Curious, I agree with Heather. Blanch the chard leaves first. It's tougher than spinach, and - Joe - 9:19pm on 09/26/06
- Oh, and don't forget "Plate 'o Slugs" for the stems! [NT] - Joe - 1:01am on 09/27/06
- Stems carefully washed and saved...I like the slugs! [NT] - Curious1 - 1:35pm on 09/27/06
- Curious, I think you would do OK with the blanched chard, since it is a bit tougher than spinach. [NT] - LisainLA - 9:20pm on 09/26/06
- Isn't it OK to buy spinach again? [NT] - AngAk - 11:04pm on 09/26/06
- None in the stores except frozen. I think it's still off limits. [NT] - Michael in Phoenix - 11:36pm on 09/26/06
- Oh. We have fresh AK grown to purchase. It was declared "safe". [NT] - AngAk - 11:46pm on 09/26/06
- It should be OK since it is locaaly grown. The contamination was in 3 CA counties. [NT] - LisainLA - 11:49pm on 09/26/06
- Not yet - the last I read (yesterday) the FDA was trying to determine how to label [LINK] - LisainLA - 11:47pm on 09/26/06
- My daughter sent me an article from Salon.com that implicated deer running amok through the fields, - Curious1 - 1:37pm on 09/27/06
- Did you know that e-coli naturally occurs in many fields, as a result of using cow manure fertilizer - Heather_in_SF - 10:20pm on 09/27/06
- I learned in microbiology class way-back-when, that all mammals - DawnNYS - 5:42pm on 09/28/06
- I've been buying it in bunches and so far, so good. [NT] - Pat-NoCal - 2:18am on 09/28/06
- Thanks everyone, I'm glad I didn't try to put it on raw! I went ahead and cooked the chard - Curious1 - 1:34pm on 09/27/06
- Curious, if you can stand one more chard suggestion.... - Joe - 4:10pm on 09/27/06
- Joe, I'm glad to have the suggestions, it's almost time for the local organic - Curious1 - 9:04pm on 09/27/06
- In that case, here's my (Julia's) favorite REC: Swiss Chard Gratin - Joe - 2:54am on 09/28/06
- Looked, Drooled and Printed, thanks Joe. [NT] - Curious1 - 9:31pm on 09/28/06