Categorized | Food Fascinations

Chard Souffle

farm-eggs-and-cooking-recipes


I’m finally getting around to this one. I’ve planned it for an eternity and since I did the ‘dried green experiment’. Swiss Chard provides an enormous volume of green material. I didn’t want it to go to waste, so I dried it. That worked really well.

Now I need to make things out of it. This winter it has been added to stews and soups, but now I wanted to get serious.

Will this work as well as a spinach souffle? Swiss chard has a slightly different taste for one thing and this application is from a dry rendition. Why spend so much time on dried stuff? That’s what’s easiest to store against possible hard-times. That’s part of what I’m toying with as a write this blog. What would I do if…?

Put 4 tablespoons of butter in a sauce pan with 4 tablespoons of rye or wheat flour. Heat until hot and blended, then add 1 cup of milk to make a sauce.

Very slowly add to 4 eggs and 2 yolks (beaten) and then add the following:swiss-chard-souffle

4 tablespoons of 17% dry parmesan cheese powder

1 teaspoon garlic

1 teaspoon salt and 1/4 teaspoon pepper

1/4 cup of dried swiss chard leaves without the stalk (I rubbed it and removed the bits of hard stalk by using a strainer) 

2 egg whites whipped with 1/4 teaspoon of cream of tartar (Fold in at the end). Put in a 2 quart casserole dish with a lid and bake.

Cook for about 20 minutes at 375F.

After thought…it needed some oregano so I made a sauce from bright yellow farm eggs and mayonnaise with chives and a drop of oregano oil (be carefull with this oil…it’s extremely potent – I should know. A lady friend convinced me to put a drop on the back of my tongue to kill a cold. It was so awful and powerful that I forgot I had a cold. After the water quit running from my eyes so that I could see my way desperately around the kitchen, I fumbled for something to overwhelm it. It took a BIG squirt of ketchup to kill it).

The verdict: Don’t wait to bake it. Mine separated after it sat for an hour. The dried chard had floated to the top. Some of the chard on the side at the top got toasted and wasn’t less than lovely. Hubby and others liked it, so I must have been the only one that got a tiny shot of the weird end. Rating 80%

 

 

 

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7 Responses to “Chard Souffle”

  1. MichaelB says:

    So I’d like to know how you dried you’re Swiss Chard… we get it all the time but sometimes it freezes in the fridge and goes to waste. So maybe we should dry it.

    • sherry says:

      It works good. Just spread it out on a clean surface until you forget about it. Then blend or crumple it and remove the center stalk if you like.

  2. Anonymous says:

    Okay, I’m laughing. I watched my other half flail around the kitchen after using a generous amount of tea tree oil in water…so I have a great visual of near affixation by homeopathic poisoning, ha ha! We also tested the oregano for similar reasons and one drop will either kill the cold or you. So, this is an interesting recipe if you used a WHOLE drop of oregano oil…I’d be inclined to try a smidgen, a tiny wipe off a q-tip…ha ha! As for using up the Swiss Chard, gosh, only a 1/4 cup of the dried stuff? Bummer. Do you think more would be okay? You could also rehydrate it in hot water first, then add it to your recipe, to prevent floating, could you not? Or do you need it to be dry to soak up the moisture?

    • sherry says:

      I didn’t want to wait for the soaking. I just waited too long after tossing it together. It settled. Be brave.

      • Naomi says:

        The best way to take oil of oregano is in a capsule. Just open a capsule and drop a few drops in.
        That way, you don’t have to decide whether the cold or the oregano is worse.

        • sherry says:

          I never thought of that. i just figured that at least it might kill any germs in my mouth and throat – what could live through that?

          • Naomi says:

            You definitely have a valid point. I would rather take my chances that it gets to my mouth and throat through my blood stream.

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