When I was about the age of my younger son (about 8 at the time of this writing), I asked my mom what gourmet cooking was. She informed me that it was very particular and to her mind wasteful since it tended to focus on specific parts of food and not the whole piece. At least that was how I interpreted what she said at the time. I have since learned more about cooking and expanded my view on gourmet cooking but I still find that I am reluctant to 'waste' food.
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| That thar's a mess o' greens (but just leaves) |
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With the advent of this years garden this has been my one and only problem with the Swiss Chard that has grown so well. Almost every recipe focuses on the leaves and has you 'trim' the stems. I tried treating them like celery for a Mirepoix with some of my but this was only partially successful and still left me with a ton of stems. I've also consoled myself with the benefits they have in being added to the compost pile but still searched for that one great use for them.
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| Chopping Station |
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I finally found what seems to best fit the bill in a middle eastern dip recipe. It is similar in taste and use to the better known Hummus and Baba Ghanoush varieties. In this version the multicolored stalks are chopped and steamed to soften them.
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| Chopped |
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| Steamed |
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| Blender |
Then run through a food processor (I only have a blender) to a puree and mixed with Garlic, Tahini, Lemon Juice and Olive Oil. In the final harvest of the chard (its cold loving so this was really late) I had to multiply the recipe I use by 6 but the dip has been much enjoyed by the family and friends. I guess I need to figure out a way to preserve this stuff.
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| That's the good stuff |
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