Last time I checked in, it was in the middle of another bloody heatwave and I was complaining bitterly about being hot and sweaty.
Well, now it's fall and the nights are blissfully cool. I've even had to turn the furnace on once already. Quite a change indeed!
In addition to the weather change, I've been busy job hunting and interviewing, finishing up my current gig, fighting grafitti and moles in my yard, and starting my class at the Gonk. It's been hectic, but I have found some time to do some cooking in between all the craziness.
One of my favourite dishes in the past while has been this chard gratin. I've sung the praises of this vegetable on this blog before, but prepared in the gratin style with some mustardy cream is definitely a winner.
The recipe comes from Nigel Slater's Tender, which is full of gorgeous vegetable recipes. I look forward to trying more of them as the cold weather continues.
Start by chopping the chard and separating the stems from the leaves.
Blanche the veggies in hot, salted water, beginning with the stalks first. Cook until just tender, then drain and add to a buttered 9x13" baking dish. The leaves get blanched next, but they'll take just a few seconds until they're wilted and ready.
Pour the cream mixture over top and sprinkle with a handful of parmesan cheese.
This is how it looks after being in the oven for half an hour or so. It's goes all bubbly and smells incredible. The cheese crisps up on top and forms a crusty top, which is in essence, what a gratin is. You'll want to grab a spoon and dig right in -- trust me. This is a really, really good side dish, and I would be tempted to eat this all by itself for supper, and would do so quite happily.
Swiss chard gratin with grain mustard (from Nigel Slater's Tender)
Swiss chard gratin with grain mustard (from Nigel Slater's Tender)
*I'm recreating this recipe from memory as I can't be bothered to go upstairs and get the book
500g chard (this is one or two bunches, depending on size)
400 ml heavy cream (I used slightly less, and I think you could substitute part of the cream with milk and it would still be fine)
a generous tablespoon of grain mustard
a little butter for the dish
salt and pepper to taste
generous handful of grated Parmesan cheese
Set the oven at 180C/gas mark 4/375C.
Remove the leaves from the chard. Keep them separate. Cut the stalks into short, manageable lengths then cook them in boiling, salted water. They should be almost tender in about 5 minutes. Drain them thoroughly and add to your buttered dish. Do the same with the leaves, but cut the cooking time considerably.
Stir the mustard into the cream, and season with a little salt and black pepper and pour over the vegetables. You may find that the cream won't quite cover the chard, but no matter. Sprinkle with a handful of cheese and bake until golden, bubbly and inviting.
Set the oven at 180C/gas mark 4/375C.
Remove the leaves from the chard. Keep them separate. Cut the stalks into short, manageable lengths then cook them in boiling, salted water. They should be almost tender in about 5 minutes. Drain them thoroughly and add to your buttered dish. Do the same with the leaves, but cut the cooking time considerably.
Stir the mustard into the cream, and season with a little salt and black pepper and pour over the vegetables. You may find that the cream won't quite cover the chard, but no matter. Sprinkle with a handful of cheese and bake until golden, bubbly and inviting.
