Rainbow Chard - Bright Lights! Big Benefits!

Cure the wintertime blues with chard bursting with color & flavor!

I could not resist this pictorial on how to prepare rainbow chard because the colors are truly amazing (see below)!  I welcome this slicing and dicing!  Summer is the season for chard, but most grocery stores in U.S. carry it year round.  Nutritious & delicious, rainbow chard is also referred to as "Bright Lights" for the vibrant stems and veins. Popular in Mediterranean cooking, chard is a bit less bitter than spinach with golden health benefits.

"...Chard is considered one of the world's healthiest vegetables for several reasons. It has at least thirteen known antioxidants, including syringic acid, which helps regulate blood sugar levels, and kaempferol, known for its ability to benefit cardiovascular health. The stems and veins of the plant also have nutrients called betalains that help reduce inflammation and detoxify the body...

Chard is an excellent source of vitamins K, A, and C,  as well as a long list of nutrients that includes, calcium, iron, zinc, and phosphorus. It is an excellent source of bone-building vitamin K, manganese, and magnesium; antioxidant vitamin A, vitamin C, and vitamin E; heart-healthy potassium; and energy-producing iron. It is a very good source of bone-healthy copper and calcium; energy-producing vitamin B2 and vitamin B6; and muscle-building protein, and heart-healthy dietary fiber. In addition, Swiss chard is a good source of energy-producing phosphorus, vitamin B1, vitamin B5, biotin, and niacin; immune supportive zinc; and heart-healthy folate..."

"The word “chard” originates from the Latin word carduus which means thistle. As this “carduus” was being heavily cultivated in France, the word evolved into the French word “carde” which in English evolved into “chard.”  Another source indicates that the word "chard" was adopted by the French in order to distinguish it from a similar celery-like vegetable called cardoon...The word Swiss was added to the word chard by 19th century seed catalogs to help distinguish this vegetable from the French spinach varieties..."

Whatever name you choose, chard tastes great and kid approved!  It can be used in place of spinach.  This quick and easy recipe can be prepared year round with any variety of fish, meat, pasta or served as a meal all on its own.  Kids tend to prefer chard vs spinach.  Add this recipe to your list of resolutions for 2012!  Try it, you'll like it!

Ingredients
Serves 4 adults

1 bunch swiss or rainbow chard
2 T shallot
2 T high quality extra virgin olive oil
1/4 c white wine
1/2 T cold unsalted butter
salt & pepper
1/4 c parmesan cheese
1/4 c toasted pine nuts or almonds (optional)

Prep - see below pics w step by step
- Wash chard under cold water and pat dry.
- Mince shallot and set aside.

- Place each leaf on cutting board.  See below.

- Glide your sharp knife along the spine/stem to separate the leaves.  See below.

- Stack the leaves and prep the stalks.  See below.

- cut leaves into 2 inch strips and dice the stalks.  See below.

Directions

- Medium heat, in a saute pan, sweat shallot with 2 T olive oil.  Be careful not to brown shallots.
-Add wine and let evaporate for a few minutes.   See below.

 
- Add diced stalks and let cook for 5 minutes.  
- Add a good pinch of salt and ground black pepper.  
- Stir often and be sure shallots do not brown.  
** TASTE**

-Add the chard leaves and wilt about 5-7 minutes.  
-Add pinch of salt and pepper.  Stir often. 

See below.  

**TASTE**
- Remove from heat and add parmesan cheese.
- Add toasted nuts and a few small cubes of cold butter. 

Serve right away!

 

Bon Appétit!
Happy & Healthy New Year!

Sauce Bolognaise - Cuisine à la Maison!

Italian:  Ragú alla bolognese, French: Sauce Bolognaise

There is no place like home!  The weather is getting cold and nothing beats a warm, home cooked meal!  I prepared Italian food often at home in Paris.  It was a nice change of flavor after cooking French at school each day, quick and comforting.

Est-ce que vous voulez dîner chez moi?  I got to know a few Parisian friends and invited them for dinner on a regular basis.  At first, I was intimidated to prepare cuisine français as I could not compete with their mothers and grandmothers.  Je suis américaine.  I had mes amis français at my disposal however so I eased into cuisine française.  Is it a compliment when a Frenchie comments your "sauce bolognaise"  is the best they have ever had?  Je ne sais pas ;)

Sauce bolognaise is casual, yet rich and decedent.  There is no way to slim it down in good conscience.  A little goes a long way and portions can be smaller.  I use organic ground beef and no veal or celery in this recipe.  Simple ingredients.  Bolognese is a build of flavors as it develops.  Seasoning is important.  l'assaisonnement est très important!

Serves 2-4 adults
**This recipe freezes well so make plenty!

Ingredients
1 lb organic, free-range ground beef 
2 T carrot, minced
2 T onion, minced
1 garlic clove, minced
1/2 C whole milk (do not omit or substitute, helps to tenderize the meat)
1/2 C bold red wine (I use Argentine Malbec or Côtes du Rhône for cooking)
1 27 oz can peeled whole tomatoes w juices (I use Muir Glen brand or San Marzano) OR use 8-10 fresh, peeled organic tomatoes
1/2 t salt
1/4 t fresh ground pepper
1 T tomato paste
1 bay leaf
1 C water
1 box dried penne pasta (I use brands made in Southern Italy)
1 loaf fresh ciabatta bread
Greens for salad

Knife Skills

Knife skills were excruciating for me.  My hands were sore and swollen all through school.  Very funny moment after 5 months of school, I started stage and chef brought it to my attention (speaking in French and hand gestures) that I was gripping the knife too hard and so on.  Hence being a student.  It's a process that clicks with a lot of practice and a nurturing environment of course :)  Size of veg etc. is essential so everything cooks at the same rate and for aesthetics in some dishes.

When slicing veg like carrots, it helps to peel and cut off the sides to make the shape more square and then slice and dice.  At times, I even use a sharp $4 paring knife for slicing and dicing.  When you are cooking at home and not under time constraints, the quality/size consistency is more important that speed.

Prep
-Mince/small dice your veg (see below pic).
-Open can of tomatoes and I use clean kitchen shears scissors to cut them right in the can.
**If using fresh tomatoes, you need to peel them to avoid bitter flavor.  Boil water, core and gently w knife make a small "x" on bottom of each tomato. Immerse tomatoes in boiling water for 60 seconds, drain and place in ice water bath to cool for 3 min.  The skin should look loose and easy to peel off. 
-Season ground beef with salt and pepper and mix well with your hands.
**The wider the pan you use, the quicker dinner will be ready!  Liquid can evaporate more rapidly. 

Cooking Directions:

Medium Low Heat
-In a saute pan, add 1 T olive oil and sweat the carrot and onion for 5 minutes.
-Add minced garlic and sweat until fragrant about 2 min.
** "Attention"  necessary!  Stir and do not let the onions brown.  Take pan off heat if necessary.  If onions and garlic brown, you will have bitter flavor.  I start over when this happens...yes, really ;)

Medium High Heat
-Add seasoned ground beef to pan and brown for 5 minutes.  Okay if beef is still a bit pink.
-Add whole milk and simmer for 5-7 minutes, rapid boil ok. 
-Add wine and simmer for 5-7 minutes, rapid boil ok.
-Add tomatoes and cut further with scissors if necessary.
-Add 1 T tomato paste and stir.
-Add 1/2 C water.
-Add 1 large bay leaf and stir.
-Add the salt and pepper
**Set timer for 15 min.

*After 15 minutes, everyone in your home will gather in the kitchen anxious for dinner!

-Taste sauce.  Like with any dish, it is important to taste each step of cooking process. 

Low Heat

-Add 1 C water, stir and let simmer for 30 min.  The longer it cooks, the better.
-Boil water for pasta, pinch salt.
-Prep bread and greens for salad.
-After 30 min, taste sauce and add more salt and pepper if necessary.
-If you have more time before serving, add 1 C more water and let simmer for 30 additional minutes. 

**Goal in the end is for the meat to tenderize and almost melt in your mouth,  You should taste bold beef and tomato flavors. 

**When ready to serve, drag wooden spoon through and sauce should be thick, very little liquid remaining (see below).



Bon Appétit!  Cuisine à la Maison!