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Thread: Swiss chard gratin

  1. #1
    Hit By Ban Bus! pacific breeze's Avatar
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    Default Swiss chard gratin

    I like mine with a little apple cider vinegar and pepper, but this diet-buster sounds good, too.

    Ingredients:
    Gratin

    * 1 tbsp olive oil (15 ml)
    * 2 shallots, thinly sliced
    * 2 large bunches of fresh swiss chard, chopped (or 2 lb. of frozen)
    * Salt and freshly cracked black pepper, to taste

    Bechamel

    * 1 1/2 tbsp butter (22 ml)
    * 2 tbsp flour (30 ml)
    * 1 1/2 cups homogenized milk (375 ml)
    * Pinch of freshly grated nutmeg
    * 2 oz pecorino cheese, grated

    Directions:
    Gratin

    1. Preheat oven to 350 degrees F.
    2. Bring a large pot of water to a boil.
    3. If using frozen swiss chard: take from freezer and place in boiling water to thaw. Remove and drain well, squeezing out any excess moisture. If using fresh swiss chard: trim the ends and roughly chop. Blanch in boiling water for 2-3 minutes and then refresh in ice water. Drain well, squeezing out any excess moisture.
    4. Brush an 8x10-inch shallow baking dish with olive oil. Sprinkle bottom of baking dish evenly with sliced shallots. Lay swiss chard over top shallots and season with salt and pepper. Cover with foil, bake for 10 to 12 minutes or until swiss chard just begins to steam.

    Bechamel

    1. Meanwhile, make the béchamel. Melt butter in a medium saucepan over medium heat. Add the flour and stir with a wooden spoon, allowing it to cook for 2 or 3 minutes. Remove pan from heat and whisk in cold milk in a steady stream. Continue to whisk until smooth. Return pan to medium heat and stir until it thickens and just begins to boil. Season the béchamel with salt, pepper and nutmeg. Remove from heat.
    2. Pour the béchamel sauce over top of swiss chard, spreading evenly to cover. Sprinkle with grated pecorino cheese. Put in oven and bake until golden and bubbly, 3-5 minutes.

  2. #2
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    Default Re: Swiss chard gratin

    I love pecorino cheese!!!

  3. #3
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    Default Re: Swiss chard gratin

    okay so what is chard? and what is that cheese?

  4. #4
    SVZ
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    Default Re: Swiss chard gratin

    chard's a kind of vegetable. it's very leafy and green, and is hard to chew raw as it's very fibrous. so most of the time it's either fired or used in soups

  5. #5
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    Default Re: Swiss chard gratin

    okay looked it up and it kind of looks like rhubarb leaves or silverbeet. Will keep my eye open for it around the place.

  6. #6
    SVZ
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    Default Re: Swiss chard gratin

    lots of calcium in it

  7. #7
    A*O
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    Default Re: Swiss chard gratin

    Yeah Lani - We'd know it as silverbeet. There is a type of chard that's kind like a big leafed spinach with bright red stalks. Very pretty and very delicious, but I've never seen it in Oz. You should be able to get the cheese in a large supermarket or an Italian deli.
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  8. #8
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    Default Re: Swiss chard gratin

    Quote Originally Posted by A*O
    Yeah Lani - We'd know it as silverbeet. There is a type of chard that's kind like a big leafed spinach with bright red stalks. Very pretty and very delicious, but I've never seen it in Oz. You should be able to get the cheese in a large supermarket or an Italian deli.
    Ah thank you. I hate how things are renamed all over the place, makes life very confusing.

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