Thursday, December 3, 2009

Chard, Gratined


We just had the most incredible November. What is usually the grayest month of the year, was filled with blue skies and warm temperatures. The broccoli was harvested.... not the huge heads we are used to, but smaller and beautiful never the less. And, the Swiss chard kept growing too.

Here's a favorite recipe for Chard Gratin:

you'll need:

1 large shallot, chopped
3 Tbl. butter
2 cups warm milk
3 Tbl. flour
Salt & Pepper to taste
1 cup grated Orb Weaver Cheese


Topping:
1 cup bread crumbs or Panko *
1/4 cup grated Orb Weaver Cheese
1 Tbl. olive oil
Salt & Pepper to taste


Preheat oven to 375

Prepare topping by mixing ingredients in a small bowl and set aside.

Wilt chard in a large pot. Rinse well with cold water, squeeze excess water out, and finely chop



In a large saute pan, melt butter and saute shallot. When lightly browned, add the chopped chard and saute 20 minutes.



Slowly sprinkle 3 Tbl. of flour over the chard, stirring for 4 minutes, to cook the flour. Gradually add the warm milk and stir until the mixture thickens slightly, about 5 minutes.



Put in a buttered 9" pan, top with bread crumb mixture.

Bake 45-50 minutes. Till bubbly and browned.



You can also make them in individual ramekins,


* Panko: Japanese bread crumbs

Enjoy!