SWISS CHARD AND LAMB TORTE WITH FENNEL-POMEGRANATE RELISH
Festive dishes in Israel and throughout the Middle East often include rice and lamb. This magnificent recipe, topped with a bright pomegranate and fennel relish, is the Israeli chef Erez Komarovsky's twist on an ancient, labor-intensive classic of individual stuffed chard, cabbage or grape leaves, symbolizing the plenty of the fall harvest. It is perfect for Rosh Hashana or any seasonal holiday gathering. Make it with blanched Swiss chard, grape leaves or even cabbage or kale as the outer crust, and assemble it a day in advance. Then bake it and revel in the heightened flavors from the cardamom, cinnamon, fennel and mint; the crunch of pistachio; and the slight kick you get from the Mexican Serrano pepper now planted in Israel.
Provided by Joan Nathan
Categories dinner, grains and rice, meat, project, main course
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 21
Steps:
- Prepare the torte: Place rice in a heat-proof bowl. Bring 3 cups water to a boil, pour over rice, and let stand uncovered for 30 minutes.
- Meanwhile, bring a large pot of water to a boil, and prepare an ice bath in a large bowl with ice cubes and cold water. Separate the bottom stems from the leaves of the Swiss chard, dicing the stems and setting aside. Blanch the leaves, in batches if necessary, by placing them in the boiling water for 20 seconds, then use tongs to transfer them to the ice bath. Drain the leaves and spread them out to dry in a single layer on paper towels.
- Heat a large pan over medium-high heat, add 1/4 cup olive oil and sauté onions and chopped chard stems, about 10 minutes, until soft and starting to brown. Remove from heat and set aside to cool slightly.
- Drain the rice and pour it into a large bowl. Add lamb, sautéed onion and chard stalks, pistachios, salt, pepper, cinnamon, cardamom, fennel seeds, mint leaves and 1/4 cup olive oil and mix thoroughly.
- Heat oven to 350 degrees. Take a round Dutch oven or other heavy 10-inch round pot with a lid and coat it with the remaining tablespoon of olive oil. Line the pot with a layer of the Swiss chard leaves, with the bottom ends of the leaves protruding from the pot. (Ideally you'd have at least a 3-inch overhang.) Place the rice-meat stuffing in the pot and fold the overhanging leaves over the top of the filling. If necessary, layer additional leaves on top to completely enclose the filling.
- Place chicken stock in a small pan over high heat; when it's hot, pour it over the torte. Cover the pot and transfer to oven. Let torte bake for 30 minutes, then lower the oven temperature to 275 degrees and continue cooking for about 1 hour more, or until rice is cooked and most of the liquid has been absorbed. (You can carefully peel away a leaf to check the rice, replacing it after you've tasted.)
- Meanwhile, prepare the relish: Using a food processor, pulse fennel bulbs and Serrano pepper until finely chopped, being careful not to overprocess. Turn fennel and chile mixture out into a medium bowl and add lemon juice, pomegranate syrup, pomegranate seeds and salt and mix to combine. Stir in olive oil and adjust salt to taste. Just before serving, mix in the mint leaves.
- When torte is done baking, remove it from the oven and let it sit for a few minutes, covered. Run a sharp knife around the edge of the torte; cover with a flat, round serving platter; and invert the pot to remove the torte. Serve decorated with fennel fronds and garnished with fennel, pomegranate and mint relish.
Nutrition Facts : @context http, Calories 539, UnsaturatedFat 22 grams, Carbohydrate 54 grams, Fat 30 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 808 milligrams, Sugar 12 grams
SWISS CHARD AND HERB TART
Provided by Food Network Kitchen
Time 3h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the crust: Put the flour, sugar and fine salt in a food processor and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal. Add 2 tablespoons ice water and pulse until the dough just comes together, adding up to 2 more tablespoons ice water if needed. Transfer to a sheet of plastic wrap and pat into a disk; wrap and refrigerate until firm, about 1 hour.
- Coat a 9-inch springform pan with cooking spray. Roll out the dough into a 12-inch round on a floured surface. Ease into the prepared pan and press into the bottom and up the side; trim to make a 2-inch-high crust. Prick the bottom a few times with a fork; refrigerate 30 minutes. Preheat the oven to 350 degrees F.
- Place the dough-lined pan on a baking sheet. Line the dough with foil and fill with pie weights or dried beans. Bake until the edges are just lightly golden, about 20 minutes. Remove the foil and weights; continue baking until the crust is lightly golden all over, 15 to 20 more minutes. Transfer to a rack to cool completely. (The crust can be made a day ahead; cover and store at room temperature.)
- Make the filling: Thinly slice the Swiss chard leaves and cut the stems into 1/4-inch slices. Heat the olive oil in a large skillet over medium-high heat. Add the onion and chard stems, season with kosher salt and pepper and cook, stirring occasionally, until the onion is soft and just beginning to brown, about 10 minutes. Add the dill and lemon zest and cook, stirring, 30 seconds. Add the chard leaves and cook, stirring, until wilted, about 4 minutes. Remove from the heat and stir in the parsley, 3/4 teaspoon kosher salt, and pepper to taste. Let the filling cool, then squeeze out the excess moisture.
- Transfer the filling to a food processor; pulse until coarsely chopped. Transfer to a bowl and stir in the shredded cheddar, half-and-half, parmesan, egg and nutmeg. Pour into the crust and bake until set, 45 to 50 minutes. Top immediately with shaved cheddar and let melt. Serve warm or at room temperature.
BRAISED SPRING ONIONS, FENNEL AND SWISS CHARD
Steps:
- Coat a large saute pan with olive oil. Toss in the smashed garlic and crushed red pepper and bring the pan to a medium heat. When the garlic becomes golden brown and very aromatic, remove it from the pan and discard it. It has fulfilled its garlic destiny. Add the onions, fennel and Swiss chard stems, stir to coat with the oil and season with salt, to taste. Stir in the white wine and the lemon zest and juice. Cover and cook over medium heat until the veggies have become soft and wilted but still maintain some texture, about 5 to 6 minutes. Remove the lid and cook until most of the liquid has reduced, another 3 to 4 minutes. Toss in the Swiss chard leaves, stir to combine and season with salt, to taste. When the leaves have wilted but still look vibrantly green, taste for seasoning. Reseason if needed (it probably will). Transfer to a serving bowl and serve immediately.
- It's spring greens!
SILVERBEET (SWISS CHARD) - OR SPINACH - AND RICOTTA TORTE
This silverbeet - or spinach - and ricotta torte can be served as a side dish to a main meal or eaten on its own for brunch or lunch. It is equally good warm or cold: it depends on your preference. Generally considered to be more robust in flavour than spinach, as a cousin of spinach, silverbeet is one of the foods ranked as highest in its anti-oxidant content. Great news if you love recipes containing spinach and silverbeet! On the other hand, if spinach does not appeal to you, this is most probably not a recipe for you. I love spinach and I love the versatility that this recipe offers: a light at home meal, or part of an at home meal, and a tasty lunch to take to work. Adapted from a recipe in 'Colour Me Healthy' by Rita Erlich and Dr Alice Murkies, which focuses on the nutritional value of the ingredients in all the recipes included in the book.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Wash the silverbeet thoroughly and trim the stalks, or wash thoroughly the spinach or baby spinach leaves. Baby spinach leaves are so tender that I always leaves the stalks intact.
- Bring water to the boil in a medium size saucepan, add a pinch of salt to taste and cook the silverbeet - or spinach - until the leaves have just wilted.
- Drain the silverbeet - or spinach - in a colander, squeeze out as much moisture as possible, pat dry with kitchen paper, and then squeeze again.
- When you are satisfied that the silverbeet - or spinach - is free of moisture, chop it finely and put aside.
- Sauté the onion and garlic in 2 tablespoons of olive oil, until soft but not brown. Put aside to cool.
- Mash the ricotta with a fork and whisk well.
- Add the cooled onion and garlic and chopped silverbeet - or spinach.
- Add the finely chopped tarragon.
- Add the lightly beaten eggs.
- Season to taste with salt, pepper and nutmeg.
- Add the Parmesan and gently fold in all the ingredients.
- Lightly grease a 9" springform pan with the remaining olive oil.
- Transfer the mixture to the pan, and bake in a moderate oven for 50 minutes, or until cooked. The torte will cook like a cake, rising and pulling away from the edges of the pan once it is cooked.
- Remove the torte from the oven and leave to cool for 10-15 minutes.
- Release the torte from the springform pan and cut into wedges to serve.
- Variations: Use a mixture of greens: spinach, silverbeet and endive. Use a mixture of ricotta and feta.
- Chef's Note: Cooking time includes cooling time.
Nutrition Facts : Calories 260.5, Fat 19.5, SaturatedFat 8.1, Cholesterol 144.2, Sodium 328.3, Carbohydrate 8.1, Fiber 1.6, Sugar 2.3, Protein 14.2
SWISS CHARD WITH CARAMELIZED SHALLOTS
Provided by Joan Nathan
Categories easy, quick, side dish
Time 5m
Yield 2 to 4 side-dish servings
Number Of Ingredients 7
Steps:
- Heat a wok over high heat until very hot; the metal will have a matte appearance, and a drop or two of water flicked onto its surface should evaporate on contact. Add the oil and heat until oil is shimmering but not smoking.
- Add fried shallots and garlic, cook 10 seconds, then add Swiss chard and rice wine and toss well to combine. Add fish sauce and chicken stock (or 2 tablespoons water) and continue stir-frying, tossing ingredients together, until chard is just wilted, 1 to 2 minutes. Transfer to a bowl; serve immediately.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 837 milligrams, Sugar 3 grams, TransFat 0 grams
SQUASH WITH MUSHROOMS
Diana Kennedy, the British-born expert on the regional cuisines of Mexico, gave The Times this recipe, which combines squash with mushrooms and a poblano chile (feel free to substitute a sweet green one), then coats it with cheese and sour cream for a tortilla filling that makes for a fine centerpiece to a vegetarian feast.
Provided by Joan Nathan
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Rinse, trim and cut the zucchini into 1/4-inch cubes.
- In a small saute pan, heat 2 tablespoons of the oil. Add the onion and chili or pepper strips with a sprinkle of salt, and cook, uncovered, without browning, for 1 minute.
- Add the squash cubes, cover the pan and cook over medium heat, shaking the pan from time to time to prevent sticking. Cook for 10 minutes or until the squash is tender.
- Meanwhile, in a separate skillet, toss the mushrooms in the remaining oil, sprinkle with salt and stir-fry for 5 minutes, or until the juice that exudes becomes almost gelatinous.
- Remove the cooked mushrooms from the heat and add to the squash mixture.
- Sprinkle the top of the vegetables with the cilantro; then, dot with the cheese and creme fraiche or sour cream. Cover the pan, and cook over a gentle heat for 5 minutes or until the cheese has melted.
- Serve wrapped in warm corn tortillas.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 16 grams, Carbohydrate 26 grams, Fat 28 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 10 grams, Sodium 726 milligrams, Sugar 6 grams, TransFat 0 grams
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