In my Organic Produce box this week was Swiss chard and some very big carrots (like the size of a baseball, though both orange and yellow). Mom wasn't particularly thrilled (the OP boxes make her anxious-- all those weird veggies) but I said that I'd check the cookbook (Dorie Greenspan's Around My French Table) to find something.
The Carrot Soup was very tasty. I expected it to be sweeter but it was quite savory. I used rosemary, sage, thyme and ginger as the spices. The hardest part was just the mise-en-place: getting all the carrots peeled and sliced (I used a mandoline), chopping the onions, etc. After that, it was just a matter of throwing things in the pot.
Swiss Chard pancakes: Again, another easy recipe where the chopping was the only "hard" part. The recipe blends onions, shallots, chives, garlic and Swiss chard in a basic pancake recipe. Greenspan's book calls for 1/4 to 1/2 cup of oil in the pan (to be patted dry with paper towels after cooking). I found that, as the oil disappeared, the pancakes still browned nicely. They did have a bit of a heavier fill, though. These pancakes go well with soup. I think they'd also be perfect with some cream cheese and smoked salmon (especially half dollar sized as an appetizer or party food). They have a subtle savory flavor. Mom broke up her pancakes and put them in the soup and found that the combination was very good. I liked the green color-- pretty against the golden orange soup!
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