Dazed and Confused

Some weeks I feel like I'm sprinting for Friday, full of energy and purpose.  This week I feel like I'm crawling.

It hasn't been a bad week, just an exhausting one.  Work has been super-busy (not that I'm complaining--better that way than the reverse), and we just blitzed through blocking twenty-four pages of On Golden Pond over the last two nights.

Somehow, David and I have no plans for the next couple of nights.  I'm kind of grateful.  I foresee a long walk in my future tonight, followed by a glass of wine and some of the good cheese here my parents schlepped from one of the Italian markets in St. Louis.

A totally random photo demonstrating what happens if one flops on the

bed in our household.  Ingrid considers you her personal chaise.

David is doing somewhat better after his rib-fracturing bike accident a couple of weeks ago, but he's not up to hiking or other outdoor activity yet, so I also foresee a solo hike in my future this weekend.

We also received the latest CSA box, which includes a bunch of one of my favorite veggies, Swiss chard.  I love the stuff but am forever trying to find new ways to prepare it.

This recipe might win over people who don't particularly like dark leafy greens--it is savory and just slightly cheesy, and it has a terrific combination of tender and crispy bits.  While the original recipe did not call for oiling the pan prior before placing the chard cakes in it, they wanted to stick without it.  I thought it sounded weird not to oil the pan, but who am I to overrule Lidia?  Learn from my mistake.

Crispy Swiss Chard Cakes

Adapted from Lidia's Italy by Lidia Bastianich

1 lb. rainbow chard

2 tbsp. good olive oil

1/2 medium yellow onion, thinly sliced

3/4 tsp. sea salt

1 1/2 tbsp. unsalted butter

1/4 tsp. fresh-ground black pepper

1 cup Parmesan cheese, finely shredded

1 egg yolk, beaten

Wash the chard and trim off the stems, then trim away the central ribs.  You won't be using these for the dish, but they are great slow-cooked with a little broth, oil and garlic.

Bring a large pot of water to boil over high heat, then add the chard leaves.  Continue to let the pot boil for about twenty minutes, or until the chard is tender.  Drain and rinse the chard under cool water, and then finely chop the chard.

Here's the step I can't emphasize enough--squeeze every drop of water you can out of the chard, or the cakes will fall apart. 

Heat a large skillet over medium heat and add the butter.  When it is melted, add the onion and half a teaspoon of salt.  Cook the onion until it turns lightly brown, then add the chard and remaining salt.  Cook another 7-8 minutes, until the butter has all been absorbed.  You will want the chard to be dry but not crispy.

Remove the chard from the skillet and let the skillet cool.  When it is cool enough to handle, wipe it absolutely clean. 

When the chard is lukewarm to the touch, combine it with the cheese and egg yolk.  Divide the mixture into small patties and press them together firmly.  If there seems to be too much liquid in the mixture, squeeze some out and start again.



Reheat the skillet over medium heat and add the olive oil.  When the oil is shimmering, carefully place the chard cakes in the skillet.  Cook for about three minutes per side, then drain on a paper towel.

Serve warm--should make about four large cakes or six small ones.  We served them with a grilled Florentine steak, though they would make a fantastic addition to a vegetarian meal.

Gluten-Free and Fabulous

Thanks to everyone for their get-well wishes for my cat, Ingrid.  The good news is--how do I put this delicately on a food blog?--she is not hopping off the bed every morning at 5:30 a.m., howling pitifully and then--er--losing the contents of her stomach on the bedroom carpet.  Was that delicate enough?  We'll know more about how she's reacting to the medication in the next couple of weeks.

Rejoining the Cake Slice bakers after a month off, I have to sing the praises of these little chocolate cakes.  Admittedly, they were supposed to be molten chocolate cakes, but even with baking according to the letter of the instructions, there was no melting going on.  Rather, I would describe these as little souffle cakes with a slightly brownie-like center.  A list of their many fine qualities:

1.  They don't contain any flour.  This is the cake to make your friends who can't eat gluten.  Or for Passover, which is coming up quicker than I care to think about. 

2.  You already have all the ingredients.  A word on chocolate:  this is not the place to use your fancy, expensive chocolate.  My fellow Cake Slice bakers warned that the original all-bittersweet recipe was, well, just too bitter.  I like dark chocolate better than anyone, but I heeded the warning and used a combination of semi-sweet Baker's chocolate and part of a big Hershey bar that for reasons that pass understanding has appeared in my pantry. 

3.  You can make the batter ahead.  I made the batter and put it in the fridge for six hours before baking up the cakes.  No problem, just bring the batter to room temperature before baking.  It'll take you that long to preheat your oven anyway.

On top of that, the cakes were delicious, and not too sweet.  I served them with a side of honey gelato, the recipe for which will appear later this week.  Good vanilla ice cream would work just as well. 

This recipe can be easily doubled;  I cut it down because it was just for David and I.  We ate the leftover cake the next morning and it was more brownie-like, but equally delicious.

Individual Warm Chocolate Cakes

Adapted from The Cake Book by Tish Boyle

3 ounces semi-sweet chocolate, chopped

1.5 ounces milk chocolate, chopped

2 tbsp. unsalted butter, cubed

1/4 cup sugar

2 large eggs, separated

1/16 tsp. salt (basically just a pinch)

1/8 tsp. cream of tartar

Spray three six-ounce ramekins (or coffee cups, in my case) with baking spray with flour or butter them generously;  set aside.

Preheat the oven to 375 degrees.  Using a double boiler, melt the chocolate and butter over simmering water.  When the mixture is completely melted, remove from the heat.  Whisk in half the sugar, then the egg yolks.

In a small bowl, beat the egg whites and salt with an electric mixer.  When the whites are foamy, add the cream of tartar and beat at medium speed until the whites are at the soft-peak stage.  Then add the remaining sugar and beat the whites to stiff peaks.

Fold a third of the whites mixture into the chocolate until combined, then incorporate the rest of the whites bit by bit. 

Divide the mixture among the prepared ramekins/cups and place them on a baking sheet.  Bake for approximately 15 minutes, until the tops start to crack.  Watch closely because overbaking will mean no molten center.

Cool the cakes for a minute on the baking sheet, then run a knife around the edges to unmold.  Unmold immediately on the serving plate and garnish with powdered sugar and ice cream.

Makes three individual cakes.