Recipes 7/1

By admin|July 1, 2010|Information

Swiss Chard Souffle w/ Fresh Tomato Sauce

1 tablespoon unsalted butter

3 tablespoons dry bread crumbs

4 tablespoons olive oil

1 medium onion, finely chopped

1 large garlic clove, minced

1 bunch, about 3/4 pound, Swiss chard, chopped

2 cups part-skim ricotta

2 tablespoons flour

1 large egg yolk

1 teaspoon dried thyme

Salt and freshly ground pepper to taste

1 1/2 pounds fresh plum tomatoes, finely chopped

6 large egg whites

1.Butter an eight-cup souffle dish and dust it with the bread crumbs. Set aside.

2.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.

3.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.)

4.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.

5.Preheat the oven to 425 degrees.

6.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.

7.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.

8. While the souffle is baking, reheat the tomato sauce. Serve at once, with the tomato sauce on the side.

(From The New York Times)

Collard-Potato Frittata

1/2 pound medium-size boiling potatoes, peeled


4 tablespoons extra-virgin olive oil

1 medium onion, chopped

1 16-ounce can of tomato puree

1/2 teaspoon crushed rosemary

1 tablespoon finely chopped Italian parsley

Salt and freshly ground black pepper

3 cloves garlic, sliced thin

1 pound collard greens, rinsed and chopped

1/4 cup chopped scallions

1/4 cup freshly grated Parmesan cheese

6 eggs, well-beaten

1. Place potatoes in saucepan with water to cover them, add a little salt, bring to a boil and cook until potatoes are just tender, about 20 minutes. Do not overcook. Drain the potatoes and dice them into a large bowl.

2. While the potatoes are cooking, heat one half tablespoon of the oil in a shallow saucepan, add the onions and cook until tender but not brown. Stir in the tomato puree and rosemary and simmer for 15 minutes. Stir in the parsley and season to taste with salt and pepper, then set the saucepan aside off the heat.

3. Heat two tablespoons of the oil in a 12-inch skillet, preferably nonstick. Add the garlic, cook until golden, then stir in the collards and scallions. Cook over medium-high heat until the collards have wilted. Cook long enough to evaporate the excess moisture in the pan and add the collards to the potatoes in the bowl. Mix the potatoes and collards together and season to taste with salt and pepper. Mix in the cheese.

4. Wipe out pan, place over medium heat and add remaining oil. Pour eggs into the pan, tilting the pan so the eggs are evenly distributed, then spread the collard and potato mixture evenly over the eggs. Cook until the bottom has set and is lightly browned.

5. Using a spatula, loosen the frittata in the pan so it easily moves around. Place a dish larger than the skillet over the skillet and, holding the skillet and the dish tightly together with potholders, turn them over so the frittata is on the dish. Then slide the frittata back into the skillet, cook a few minutes longer to set the other side and transfer to a serving dish.

6. Warm tomato sauce and spoon some over each serving of frittata.

(From The New York Times)

Sauteed Kale

1 1/2 pounds young kale, stems and leaves coarsely chopped

3 tablespoons olive oil

2 cloves garlic, finely sliced

1/2 cup vegetable stock or water

Salt and pepper

2 tablespoons red wine vinegar

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

(From The Food Network: Bobby Flay)

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