Delishytown
Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.
My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.
Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
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The grower of trees, the gardener, the man born to farming,
whose hands reach into the ground and... -
“Tobias Fünke” - Illustration by Sam Spratt
Have a happy Arrested Development binge-viewing everyone.
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NOAA predicts active 2013 Atlantic hurricane season
NOAA’s Climate Prediction Center is forecasting an active or extremely...
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Patio Farm Pansies.
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I’m gonna be grilling fruits all summer, and serving it with ice cream too (or frozen yogurt) :D YAY for BBQ’s!!!!!
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Weekend Recipe: Vegetable Spring RollsThese super fresh spring rolls are stuffed with late spring vegetables, greens, and creamy, sesame-coated...
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1 post tagged chard gratin
Swiss Chard Gratin
This recipe is from Alice Water’s “Chez Panisse Vegetables” Cookbook. It was delicious, but very rich! I’d say this is a good side vegetable to go with other vegetables on the side. Here’s my paraphrased version of Alice Water’s recipe. I added chopped shallot with the garlic at the beginning, and tossed the breadcrumbs with a little bit of crushed garlic and olive oil. Other than that, I tried to make it just the way it says in the book.
Wash and stem 2 lbs chard, appx 3-4 cups of chard leaves. Heat 3 tblsp butter in a pot, add 1 or 2 chopped garlic cloves and sauté for 1 minute. Add chard and sauté until wilted. Warm 2 cups milk in a saucepan.
Sprinkle 2 tblsp flour over the cooking chard and butter, Stir to incorporate. Slowly add the milk and stir, a little bit at a time. Season with a fresh grating of nutmeg, salt and pepper. Transfer to a buttered baking dish and top with bread crumbs. Bake for 35 minutes until hot, bubbly and crunchy on top.
