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One of my recipes for the doomer dinner at Cassie’s is Swiss Chard Mushroom Squares. This recipe, predominantly local, is making good use of the all the swiss chard Tom and I picked from the garden the other night when it was wicked windy and we were afraid that my plastic would blow off. Tom didn’t want to see a grown woman cry like a baby when all of her swiss chard and mesclun that she’s been babying along for weeks now, froze like popsicles.
Having this abundance of swiss chard, I scoured the web for recipes other than the usual chard sauteed in garlic and olive oil. I came across a recipe for Swiss Chard and Mushroom Squares on Kayln’s Kitchen blog and adapted it slightly for my own purposes.
Here is the recipe:
1. Wash and separate one bunch approximately of swiss chard from its stems. Slice the chard into ribbons and then chopped.
2. Finely chop one small onion.
3. Finely mince 2 cloves of garlic.
4. Bring some water to a boil. Add chopped chard and a dash
(or more if you’re brave) of red pepper flakes.Since I was using my mom’s red pepper flakes(known to kill mere mortals, I used less rather than more – my mother almost killed herself attempting to crush these indoors). Cook the chard for about ten minutes or until it is soft. Then drain.
6. After about 2-3 minutes, or when onion is translucent
7. Add mushrooms (8 baby bellas is what I used although you could substitute shitake) and 1/2 tsp. of low sodium soy sauce. Saute until cooked through and liquid has evaporated. About 8-10 minutes.
9. Measure out 1/4 c. panko bread crumbs (okay this is the not so local part – although I admit you can definitely
do your own panko, I just didn’t have the time or the inclination) and
1/2 cup soft cheese (Kalyn’s recipe used Monterey Jack but suggested the substitution of mozzarella which is what I did) (I can say that I have made my own but didn’t today).
10. Mix the cooked and drained chard, cheese, panko and mushroom mixture in a bowl with the beaten eggs. Kayln’s recipe called for Spike Seasoning of which I had none but substituted a mixture totaling 1/2 tsp of garlic powder, celery seed, cajun seasoning, onion powder and paprika (essentially the highlights of that seasoning mix). Stir it all together, (this is where the battery in my camera died and I couldn’t do a picture of the mixed together ingredients but you can close your eyes and imagine it). Add mixture to a 9 inch square pan which has been sprayed with vegetable oil spray and bake in a 350 degree oven for 25 minutes.
Well, it’s snowing here on the hill and evidently, other places as well. There is about 2 inches but in true Vermont weather fashion, this is only snow showers. Meanwhile, if we were still in NJ, this would be an all-out snow storm. Run to the store, grab your milk and bread and hunker down. I am always amused by the difference in attitude between the places that get snow all the time and the places that don’t. Up here and most other places that get snow on a regular basis, this is nothing, a pittance, a drop in the bucket. The sanders/salters/plowers haven’t even left their garages, I am sure, but flash to NJ, they would be out in force because <gasp> we have 2 inches of snow on the road.
As my middle son pronounced when he came downstairs about a week ago, to snow showers that had left everything white — “Well, that’s more like it, this is the way Vermont is supposed to be”. Now, that says it all, doesn’t it. Winter, cold, snow — in my mind they are the same.