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Today's dinner is consisting of:
*frittata with new potatoes, fresh cheese, and herbs
*salad of roasted beets and toasted walnuts
*mixed greens al pomodoro
*eggplant and summer squash "caviar"
Using all farm ingredients in things like the frittata has been a revelation of deliciousness. The "caviar" is a Chez Panisse recipe of very finely chopped grilled vegetables with olive oil, balsamic vinegar, shallot macerated in that vinegar, and parsley. The mixed greens are a variation on a recipe from Paula Wolfert's Mediterranean Grains and Greens and they feature some of those parboiled greens I talked about last time. I just tasted them, and let me tell you, good is what they are.
MIXED GREENS AL POMODORO
The original of this recipe used wild chard; Ms. Wolfert suggests a blend of Swiss chard and curly endive. I've used red chard and beet greens, which go together quite happily. I suppose this combination lacks the bite of endive, but the greens are assertive enough to stand up to spices and tomatoes while being mellow enough to blend and harmonize.
1 bunch chard, stems removed and parboiled as described earlier
greens from 1 bunch of beets, prepared similarly
2 T olive oil
1 clove garlic, peeled and sliced thin
about 1/2 t good Syrian hot pepper
3/4 chopped ripe or good canned tomatoes (I like Muir Glen)
salt
Cut the greens in wide strips, fluff, and set aside. Heat the olive oil in a skillet over medium heat. Add the garlic and pepper and sauté for 30 seconds only. Add tomatoes and a fat pinch of salt, and cook for 10 minutes. Turn the heat to low and add the greens. Cook slowly, stirring occasionally, for at least five minutes. Add a splash of water if things get too dry. Serve warm, rather than hot.
Posted by redfox at July 07, 2004 08:08 PM (dinner reports)all breads | breakfast | dinner reports | drink | eating out | essays | etcetera | lunch | news | recipes | salads | snacks | soups | sweets | tips | travel | vegetables | weekly meals |
