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Posts Tagged ‘chard’

 

Baconized (adj.) the overt flavouring of another substance with bacon.

A great way to get someone in my house to eat more veggies, especially the dark green varieties, is to baconize it.  There aren’t many things that won’t accept this treatment.  Maybe mango wouldn’t be a good idea, although I’ve often had mango next to bacon and eggs for brunch on the weekends. 

This bacon was paired up with onion, tomatoes, and red swiss chard.  The fat is rendered out slowly, then the onions cook in the flavourful fat, this is the beginning of baconization.  Reserve the crisped bacon.  Layer the stems of the chard first as they need a little longer cooking time to become tender.  Season the golden onions and stems with salt and pepper.  Add the leaves of the swiss chard, a tiny pinch of salt, then the tomatoes. 

Cover the pan and let the leaves wilt.  Add crisped bacon at the last minute and stir.

The fish I picked up was at a reasonable price, at just under 5 bucks a pound, three fillets of perch were less than 6 dollars all together.

Parchment enclosed fish covered in the tomato, chile, olive, capers, onion, garlic.  Bake for 20 minutes at 350ºF.

YUM!

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I used the left over no-knead bread to make the garlic infused cheese toasts to accompany the soft salty greens studded with beef.

For the toast: slice the bread to your desired thickness, I prefer a thick piece so that the underside stays chewy.  Toast under the broiler just until lightly brown around the edges, don’t walk away from that oven!  Rub half a garlic clove on the toasted side of the bread as soon as it comes out of the oven.  I added a smidge of butter and let it melt into all those holes of the bread.  Then top with an aged cheddar cheese.  Big Brother, being the avid shopper he is at the tender age of five, threw a chunk of English Gloucester into the shopping cart at the store today.  I didn’t realize it until we were at the check out.  Grate the cheese over the garlic-rubbed toast and return to the broiler for less than a minute.  My advice is to leave the door ajar so that the toast can be extracted as soon as the cheese melts completely.

For the greens: sauté some beef with salt and pepper, or a spice blend like Montreal Steak spice.  Wilt the green tops from a bunch of beets and a bunch of Swiss chard cut crosswise into roughly 2 inch pieces.  Wait for the greens to soften before adjusting the seasoning.

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