May 18, 2009

Auntie Em's Delivery - Recipes

Auntie Em's Delivery - Recipes: Alice Waters Swiss Chard Gratin
4 servings
1 1/2 bunches of chard
1-cup fresh breadcrumbs
2 teaspoons melted butter
2 tablespoons butter
1 onion, diced (or 4 spring onions)
Salt
2 teaspoons flour
1/2-cup milk
A few strokes of freshly grated nutmeg
1. Wash and stem the chard. Save half the stems and slice them thin. Bring 2 quarts of salted water to a boil and cooked the sliced stems for 2 minutes. Add the chard leaves and cook until tender, about 3 minutes. Drain and cool. Gently squeeze out the excess liquid from the stems and leaves and coarsely chop them.
2. Toss together the breadcrumbs and the melted butter. Toast on a baking sheet in a 350-degree oven, stirring now and then, until lightly brown, about 10 minutes.
3. Melt 1 1/2 tablespoons of butter over medium heat in a heavy-bottomed pan and add the diced onion. Cook over medium heat until translucent, about 5 minutes. Stir in the chard and season with salt. Cook for 3 minutes. Sprinkle with the flour and stir well. Then add the milk and nutmeg and cook for 5 minutes, stirring occasionally. Add more milk if the mixture gets too thick. The chard should be moist but not floating in liquid. Taste and add salt if needed.
4. Butter a small baking dish. Spread the chard mixture evenly in the dish and dot with the remaining butter, cut into bits. Sprinkle the breadcrumbs evenly over the top. Bake in a 350-degree oven until the gratin is golden and bubbling, 20 to 30 minutes."

4 comments:

Alea said...

This sounds good! I am saving this recipe for when my chard is ready to harvest.

Kristen@TheFrugalGirl said...

Oooh, very nice!

I wonder if we have a CSA here.

lala2074 said...

I LOVE THIS!

WilliamB said...

Cook turnips like potatoes. They don't taste the same but they cook the same: boil, bake, mash, soup, fries, etc. You can also peel away the thick outer skin and eat them raw, although I've done this. To see how thick this is, cut one in half and look for the light-colored ring.

There's an old cookbook you might be able to find at the library: The Root Vegetable Cookbook.