Dinner With TCR! January 19, 2009
Posted by littlebangtheory in Dinner with TCR.trackback
Tonight, fresh raviolis of goat cheese and roasted tomatoes, but rather than employing four quarts of boiling water to prepare them, I simmered them in one quart of organic chicken broth, and not a drop got poured off or strained away.
They made a hearty bed for the greens I topped them with, rainbow chard and Too Much Garlic®, sautéed ’till a little browned:
‘Twas guuud!
Little Bang Theory 
OK, I’ll bite… What’s the proper way to prepare chard? I suppose you need to do something to remove some of the bitterness, but I don’t know what?
dude you rule on the food photo essay! (and other things of course!)
Is there really such a thing as Too Much Garlic?! 😉
BTW; it looks splendid!
I’ve been wondering when you were going to feed me again! Oh, it looks divine and I’m drooling on my keyboard!
oh god, you do know how to drive people crazy!!!
Sherry, it’s just one of the techniques in my repertoire! 😉
Vikki, the answer is “NO!”
Kvatch, chard isn’t bitter (like, say, broccoli rabe or mustard greens,) but rather nearly sweet, which I augment by lightly browning the garlic, sort-of caramelizing it. A splash of tamari, maybe a spritz of sesame oil, and it’s good to go!
Steve, Sylvia, sorry to keep you waiting, but I’ve been in cold-can-o-soup mode, and I took the liberty of sparing you the gory details.
I did a polenta with a ragout of wild mushrooms and thyme tonight. Garlic was featured – I don’t know how to cook without it.
Regards,
Tengrain
Ten, sounds excellent – now you got me jonesin’ for polenta!
I just dedicated a foodie post to you. 🙂