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Cook the Books – Swiss Chard with Tahini, Yoghurt and Buttered Pine Nuts
by
Selma's Table
Calificación: 4.0
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%20many%20from%20scouring%20second%20hand%20bookshops%20and%20others%20that%20I%20have%20received%20as%20gifts.%20I%20have%20many%20tried,%20tested%20and%20loved%20recipes%20from%20these%20books%20which%20I%20make%20over%20and%20over%20again.%20I%20also%20have%20some%20newer%20books%20from%20which%20I%20haven%E2%80%99t%20had%20the%20chance%20to%20make%20anything.%20I%20thought%20that%20it%20would%20be%20rather%20nice%20to%20start%20a%20regular%20post%20to%20%20feature%20recipes%20which%20I%20have%20cooked%20from%20my%20embarrassingly%20extensive%20collection,%20noting%20any%20changes%20or%20suggestions%20along%20the%20way%20and%20this%20is%20the%20first%20of%20the%20Cook%20the%20Books%20series.%3C/p%3E%3Cp%3EIf%20you%20have%20a%20favourite%20cookbook%20or%20recipe%20from%20one,%20please%20do%20drop%20me%20a%20line%20in%20the%20comments%20box%20below.%20It%E2%80%99s%20always%20a%20pleasure%20to%20discover%20new%20recipes.%3C/p%3E%3Cp%3EThe%20other%20day,%20I%20noticed%20beautiful%20bunches%20of%20leafy%20dark%20green%20Swiss%20Chard%20at%20my%20local%20greengrocers%20which%20looked%20as%20though%20they%20belonged%20in%20a%20vase.%20Without%20knowing%20what%20I%20was%20going%20to%20do%20with%20them,%20I%20snatched%20up%20a%20bunch%20to%20bring%20home.%20%20On%20my%20way%20back,%20I%20remembered%20that%20Ottolenghi%20had%20a%20few%20recipes%20for%20Swiss%20Chard%20in%20his%20book,%20Jerusalem%20and%20I%20was%20pleased%20to%20find%20that%20I%20had%20most%20of%20the%20ingredients%20in%20for%20this%20particular%20dish.%3C/p%3E%3Cp%3EI%20have%20made%20this%20recipe%20for%20Swiss%20Chard%20with%20Tahini,%20Yoghurt%20and%20Buttered%20Pine%20Nuts%20three%20times%20now%20and%20it%20is%20absolutely%20delicious.%20The%20balance%20of%20sharp%20from%20the%20wine,%20green%20from%20the%20leaves,%20creamy,%20garlicky%20Unami%20from%20the%20tahini%20%20with%20the%20juicy%20stems%20and%20crunchy%20pine%20nuts%20is%20%20simply%20divine.%20The%20last%20time%20I%20made%20it,%20I%20served%20the%20chard%20as%20a%20side%20to%20roasted%20salmon%20fillets%20which%20I%20had%20doused%20in%20a%20mixture%20of%20harissa,%20cumin%20seeds%20and%20lemon%20juice.%20It%20was%20the%20perfect%20girlie%20supper%20for%20me%20and%20my%20friend%20who%20gave%20me%20this%20book%20at%20Christmas!%3C/p%3E%3Cp%3ESwiss%20chard%20is%20nature%E2%80%99s%20own%20two-for-one%20bargain.%20There%20are%20the%20dark%20green,%20deeply%20veined%20%20leaves%20and%20the%20crisp,%20juicy%20white%20(or%20brightly%20coloured)%20stalks%20both%20of%20which%20need%20slightly%20different%20cooking%20times.%20They%20are%20easy%20to%20prepare%20%E2%80%93%20you%20start%20by%20filling%20the%20sink%20with%20water%20so%20that%20they%20can%20be%20easily%20cleaned%20of%20the%20grit%20and%20dirt%20that%20may%20have%20accumulated%20on%20them.%20Then,%20trim%20a%20little%20off%20the%20ends%20of%20the%20stalks%20and%20cut%20them%20out%20to%20separate%20them%20from%20the%20leaves.%20Swish%20both%20about%20in%20the%20water%20and%20then%20leave%20them%20in%20the%20sink%20for%20any%20grit%20or%20dirt%20to%20settle%20on%20the%20bottom.%20Then%20they%20are%20ready%20to%20be%20scooped%20out,%20sliced%20and%20used%20as%20needed%20with%20the%20stalks%20needing%20a%20couple%20of%20minutes%20more%20cooking%20time.%20The%20leaves%20can%20also%20be%20blanched%20and%20stuffed%20just%20like%20cabbage%20leaves%20and%20of%20course%20they%20are%20excellent%20in%20quiches%20and%20pies.%3C/p%3E%3Cp%3ETahini,%20yoghurt%20and%20garlic%20sauce%3C/p%3E%3Cp%3ESwiss%20Chard%20with%20Tahini,%20Yoghurt%20and%20Buttered%20Pine%20Nuts%20from%20Jerusalem%20by%20Ottolenghi%20and%20Tamimi%3C/p%3E%3Cp%3EServes%204%3C/p%3E%3Cp%3EINGREDIENTS%3C/p%3E%3Cp%3EINSTRUCTIONS%3C/p%3E%3Cp%3ETrim%201%20cm%20off%20the%20bottom%20of%20the%20stalks%20and%20discard.%20Fill%20the%20sink%20with%20cold%20water.%20Cut%20out%20the%20thick%20wide%20central%20stalks%20and%20place%20these%20and%20the%20green%20leaves%20in%20sink%20to%20remove%20any%20traces%20of%20grit.%3C/p%3E%3Cp%3EFill%20the%20kettle%20and%20put%20it%20on%20to%20boil.%3C/p%3E%3Cp%3EMake%20up%20the%20sauce%20by%20combining%20all%20the%20ingredients%20in%20a%20small%20bowl%20and%20whisking%20until%20the%20sauce%20is%20smooth%20and%20semi%20stiff.%20Set%20aside.%3C/p%3E%3Cp%3EWhen%20the%20water%20boils,%20fill%20%20deep%20saucepan%20with%20it,%20cover%20and%20set%20on%20the%20hob%20to%20come%20to%20a%20boil%20again.%3C/p%3E%3Cp%3ERemove%20the%20stalks%20from%20the%20sink%20and%20slice%20into%202%20cm%20pieces.%20%20Do%20the%20same%20with%20the%20green%20leaves.%20Keep%20them%20in%20separate%20piles.%3C/p%3E%3Cp%3EPlace%20the%20stems%20in%20the%20boiling%20water%20and%20set%20the%20timer%20for%20two%20minutes.%20Then%20add%20the%20leaves,%20which%20you%20may%20have%20to%20force%20under%20the%20water,%20for%20one%20minute.%20Drain%20and%20rinse%20well%20under%20cold%20water.%20Drain%20and%20use%20your%20hands%20to%20squeeze%20the%20chard%20until%20it%20is%20quite%20dry.%3C/p%3E%3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