SWISS CHARD SOUFFLE WITH FRESH TOMATO SAUCE
Provided by Florence Fabricant
Categories dinner, lunch, appetizer, main course
Time 1h15m
Yield Six to eight servings
Number Of Ingredients 13
Steps:
- Butter an eight-cup souffle dish and dust it with the bread crumbs. Set aside.
- Heat two tablespoons of the oil in a large, heavy skillet. Add half the chopped onion and saute over medium heat until it is soft but not brown. Add the garlic and stir, then add the Swiss chard. Stir-fry the mixture over high heat until the Swiss chard has wilted, about five minutes.
- Chop the mixture in a food processor until very fine. Add the ricotta, flour and egg yolk, and process until smooth. Stir in one-half teaspoon of the thyme. Season with salt and pepper and set aside. (The souffle can be prepared ahead up to this point.)
- For the sauce, heat the remaining olive oil in the same skillet and saute the remaining onion until it is soft but not brown. Stir in the tomatoes and cook over medium-high heat for 10 to 15 minutes, until the mixture is thick. Add the remaining thyme, season with salt and pepper and set aside.
- Preheat the oven to 425 degrees.
- Beat the egg whites until they hold firm peaks. Stir one-third of the egg whites into the ricotta mixture, then fold the ricotta mixture into the remaining egg whites.
- Spoon the mixture into the dish. Bake 20 minutes. Reduce the temperature to 375 degrees and bake about 25 minutes longer, until the souffle is puffed, lightly browned and firm.
- While the souffle is baking, reheat the tomato sauce. Serve at once, with the tomato sauce on the side.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 569 milligrams, Sugar 4 grams, TransFat 0 grams
CHARD QUICHE
Provided by Florence Fabricant
Categories dinner, main course
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Line a nine-inch quiche pan with pastry. Refrigerate until ready to use.
- Rinse the Swiss chard and chop it fine.
- Melt the butter in a large skillet, add the onion and saute until just turning golden. Add the Swiss chard and continue to saute about 10 minutes, until the Swiss chard has wilted. Stir in the currants and season with Cayenne pepper and salt. Spread the Swiss chard mixture into the prepared quiche pan.
- Beat the eggs and mix with the cream and milk. Pour over the Swiss chard in the pan. Sprinkle with cheese.
- Bake about 40 minutes, until puffed and browned. Serve warm or cool.
FRENCH SWISS CHARD
This sounds so elegant & simple - such a lovely combination of easy-to-grow Swiss Chard & rosemary! Would make a lovely lunch with a couple of poached eggs & some buttery toasted chewy bread (a ha! another poverty meal!) Received in email from gourmet-recipes-from-around-the-world. Thanks, Char!
Provided by Busters friend
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove the chard stems and the thick central vein from each leaf. Chop the leaves very coarsely.
- Using a large, heavy-bottomed frying pan over medium high heat, melt the butter with the oil until sizzling. Add the chard and the rosemary, stirring well to coat the chard with the butter mixture. Cook, stirring constantly, for another minute until the chard has wilted to about half its original volume.
- Add raisins and pine nuts, stirring to combine evenly, and continue cooking until any moisture has evaporated. The entire cooking process should take no more than about 3 minutes.
- Season with salt and pepper and serve immediately.
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- Place the egg yolks in a medium bowl and whisk with the water and the 1/4 teaspoon of salt. Wash the whisk and, in a separate bowl, beat the egg whites until soft peaks form (if you don't feel like getting an arm workout, you can use an electric mixer!). Carefully fold a spoonful of the whites into the yolks then fold in the remaining whites.
- Place the skillet over medium-high heat and add the butter. Tilt the pan to coat with melted butter. When the butter has melted completely, add the egg mixture and smooth with a spatula. Reduce the heat to medium and sprinkle the Swiss chard, the artichokes, and the cheese evenly over the top. Cook, shaking gently, until the edges have browned, about 2-3 minutes.
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