Yesterday was quite an emotional day, as I watched food bloggers support World AIDS Day, by cooking for Red to Remember. There is still time to join in if you wish to and next Tuesday, I’ll post a round-up of the red dishes.
Here is yet another dish with a splash of red, using rainbow chard, and I find it quite fitting.
Rainbow chard is now my new favorite vegetable, but I say that to all my first dates. Yep, last week, hard to believe, but it was our first date. And, I don’t how such a fab set of greens with such colorful stems could have escaped my kitchen, especially greens that taste like spinach.
The recipe calls for 9 or 10 inch spring form pan and I used a tart pan, but it was a little flat. When I made it a second time I realized that I hadn’t used enough greens . In fact, the only reason I went to the market on Saturday was to specifically purchase rainbow chard from Beaverdam Creek Farm so I could remake the dish. The Lingo Family display the most beautiful vegetables and they are a lovely bunch to talk to. We have some good conversations about preparation and gardening, and there is a satisfaction in knowing the who and the where behind my food. They are a small artisanal farm in Centerville, Tennessee, fulfilling a dream, and it’s funny because they are helping me to fulfill mine here at Spinach Tiger. You can visit them on Saturdays at the Franklin Farmer’s Market. This past week, I also purchased from them arugula, red beets that roasted like candy, white turnips, and hon tsai tai, a stir fry green that I can’t wait to try.
Marcella has given us another winner, a dish I will make again and again. Thomas Keller’s fabulous new cookbook, Ad Hoc at Home, features a sauteed rainbow chard with pine nuts and golden raisins as a side dish. Obviously, the combination is classic.
The stems were so pretty, I had to use them as garnish. I did not cook them, as they were small and edible, but if you have big stems you may need to blanch.
I took turns using the bread crumbs with some and going with just grated cheese with others to see how they would taste if someone wanted to cut out bread or go gluten free. Both were satisfactory.
This is one large tart, that serves well as an appetizer.
- Recipe adapted from Marcella Hazan’s Essentials of Classical Cooking
- 2 large bunches of rainbow chard
- 1 small onion, diced
- 2 eggs
- ½ to 1 cup pecorino romano
- ¼ cup toasted pine nuts
- ¼ cup golden raisins
- olive oil for sautéing chard
- ¾ cup unseasoned, freshly grated breadcrumbs
- Sea salt, pepper to taste
- Put chard in boiling water. If using swiss chard, you may need to cook for up to 10 minutes. I used young rainbow chard that cooked in a few minutes. Allow to cool, squeeze out juices.
- Put chopped onion in cold pan with olive oil, until golden.
- Add chard until heated through. Allow to come to room temperature.
- Loosely beat eggs. In bowl mix chard, eggs, cheese, pine nuts, raisins, salt, pepper.
- Oil bottom and sides of tart pan or cake pan with removable bottom, or use parchment paper to line. If using parchment, butter the paper.
- Line sides and bottom with olive oil and then half of the breadcrumbs. Put mixture in pan.
- Using a little olive oil, use hands and moisten breadcrumbs just slightly. Sprinkle over entire top. Bake at 400 for 20 minutes. Allow to cool for a few minutes before slicing into wedges as below.