Garlic Toasts With Swiss Chard Raisins And Pine Nuts Food

SWISS CHARD WITH RAISINS AND PINE NUTS

Steps:

• Tear chard leaves from stems, then coarsely chop stems and leaves separately.
• Toast nuts in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring constantly, until golden, 1 1/2 to 2 minutes, then transfer with a slotted spoon to paper towels to drain and season with salt.
• Cook onion in oil remaining in pot, stirring occasionally, 1 minute, then add chard stems and cook, stirring occasionally, 2 minutes. Add raisins and 1/2 cup water and simmer, covered, until stems are softened, about 3 minutes. Add chard leaves and remaining 1/2 cup water and simmer, partially covered, stirring occasionally, until leaves are tender, about 3 minutes. Season with salt and pepper.
• Serve sprinkled with nuts.

SWISS CHARD, RAISIN, AND PINE NUT TART

Steps:

• Bring raisins and water to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 hour. Drain in a colander, then pat dry with paper towels. Put oven rack in middle position and preheat oven to 400°F.
• Blanch chard in a large pot of boiling salted water, uncovered, stirring occasionally, until tender but still bright green, about 5 minutes. Transfer chard with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain chard in a colander, then squeeze out excess water by handfuls. Coarsely chop chard.
• Whisk together egg, cream, granulated sugar, zest, and a pinch of salt in a large bowl. Stir in pine nuts, raisins, and chard until combined.
• Roll out larger piece of dough on a lightly floured surface with a lightly floured rolling pin into a 15- by 11-inch rectangle and fit into tart pan (do not trim edges). Chill shell while rolling out top.
• Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a 12- by 9-inch rectangle. Spread chard filling evenly into shell, then top with second rectangle of dough. Using a rolling pin, roll over edges of pan to seal tart and trim edges, discarding scraps. Cut 3 steam vents in top crust with a paring knife, then put tart in pan on a baking sheet. Bake until top is golden, about 1 hour. Transfer to a rack and cool 10 minutes, then remove side of pan. Cool to room temperature, about 1 hour. Dust with confectioners sugar.

SAUTEED SWISS CHARD WITH RAISINS AND PINE NUTS

Steps:

• Wash chard, leaving some water clinging to stalks and leaves; set aside. In a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2 to 4 minutes. Remove from pan; set aside.
• In same saucepan, heat oil over medium-high. Add stalks, and cook until beginning to soften, about 4 minutes. Add leaves, raisins, and garlic. Cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally.
• Pull lid back slightly, and tilt pan to pour off water. Stir in vinegar and pine nuts; season with salt and pepper. Serve.

GARLIC TOASTS WITH SWISS CHARD, RAISINS, AND PINE NUTS

Steps:

• Place raisins in small bowl. Pour enough warm water over to cover; let stand 20 minutes. Drain.
• Preheat oven to 350°F. Combine 3 tablespoons oil and crushed garlic in another small bowl. Arrange baguette rounds on baking sheet. Bake until bread is crisp but not brown, turning bread once, about 5 minutes per side. Cool. Brush bread with garlic oil.
• Cook Swiss chard in large pot of boiling salted water until tender, stirring occasionally, about 10 minutes. Drain well. Pat with paper towels to remove excess water. Finely chop chard. Heat remaining 2 tablespoons oil in heavy medium skillet over medium heat. Add onion and minced garlic and sauté until onion is tender, about 3 minutes. Add tomato and parsley and stir 1 minute. Increase heat to high; add pine nuts, nutmeg, raisins, and chard and stir 2 minutes. Season to taste with salt and pepper. Top toasts with Swiss chard mixture. Serve warm or at room temperature.

GARLIC TOASTS

Steps:

• Preheat the oven to 400 degrees F.
• Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
• Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.

BRAISED SWISS CHARD WITH RAISINS AND PINE NUTS

Steps:

• Tear Swiss Chard leaves into medium pieces.
• In large saute pan, heat olive oil over medium heat.
• Stir red onion in and saute for about 5 minutes or until the red onion slices are soft.
• Turn heat up to medium-high heat; add raisins and pine nuts, stir to toast the nuts.
• Add swiss chard, give it a couple of stirs to incorporate it with the other ingredients. If you are using the spinach, add it at this point instead of the Swiss Chard.
• Add water and cover the pan so the swiss chard will wilt. Usually takes about 3 to 4 minutes for this to happen. Even if you are using the spinach that you have cooked, cooled and strained of extra water - DON'T SKIP THIS STEP WITH YOUR PRE-COOKED, STRAINED SPINACH - if you skip this with your spinach, the texture will be "gummy." Trust me - I tried it.
• Put individual servings on plates, use salt and pepper to your taste and then, (my favorite part) - sprinkle with balsamic vinegar or red wine vinegar.

SWISS CHARD WITH CURRANTS AND PINE NUTS

Steps:

• Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 minutes and drain.
• Fill a bowl with ice water. Bring a large pot of generously salted water to a boil and add the chard. Cook for 1 to 2 minutes, until just tender. Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely.
• Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 minutes, until tender. Add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes. Add the garlic and cook, stirring, just until the garlic begins to smell fragrant about 1 minute. Add the chopped greens and raisins or currants and toss together until they are well coated with oil and heated through, 2 to 3 minutes. Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature.

SWISS CHARD, PINE NUT AND RAISIN TOPPING

Steps:

• Heat oil in large nonstick skillet over moderately high heat until hot but not smoking.
• Add chard stems and cook, stirring until softened, about 3 minutes.
• Stir in leaves and garlic; cook, stirring, until leaves begin to soften, about 2 minutes.
• Remove from heat; stir in vinegar, nuts and raisins; salt and pepper to taste.
• Transfer to a bowl and serve immediately.
• This can be made ahead (let cool to room temperature, cover and chill up to 2 days. Bring to room temperature before serving).

JUST GARLIC TOAST

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange baguette slices on a baking sheet.
• Toast in preheated oven until golden brown, 5 to 10 minutes.
• Rub garlic halves on warm bread.

SWISS CHARD WITH RAISINS AND PINE NUTS

Steps:

• Tear chard leaves from stems, then coarsely chopped stem and leaves separately.
• Toast pine nuts in a heavy pot over moderate heat, stirring constantly until golden, about 1.5 to 2 minutes.
• Saute onion in oil for about 1 minute, then add chard stems and cook, stirring occasionally for 2 minute.
• Add raisins and 1/2 cup of water and simmer, covered, until stems are softened, about 3 minutes.
• Add chard leaves and remaining 1/2 cup of water and simmer, partially covered until leaves are tender, about 3 minutes. Serve immediately.

SAUTEED SWISS CHARD WITH RAISINS AND PINE NUTS

Steps:

• Wash chard, leaving some water clinging to stalks and leaves; set aside. In a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2 to 4 minutes. Remove from pan; set aside.
• In same saucepan, heat oil over medium-high. Add stalks, and cook until beginning to soften, about 4 minutes. Add leaves, raisins, and garlic. Cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally.
• Pull lid back slightly, and tilt pan to pour off water. Stir in vinegar and pine nuts; season with salt and pepper. Serve.