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jamesnord: MONTHLY FOOD POST!! TOMATO AND CHARD AU GRATIN  What you need: 3 medium tomatoes Salt and pepper 2 pounds Swiss chard, cleaned Juice of ½ a lemon 2 tablespoons olive oil, plus extra for drizzling 2½ tablespoons butter ¼ cup flour 2¼ cups milk ½ clove garlic, peeled and chopped ¼-inch strip orange peel  ¼-inch strip lemon peel 1 tablespoon crème fraîche 1 egg yolk 3½ ounces Gruyère, grated What to do: Preheat the oven to 400. Cut the tomatoes into ¼-inch thick slices and arrange in ovenproof gratin dish. Season with salt and pepper and bake until the tomatoes start to blister, about 10-15 minutes. Transfer tomatoes to a plate and clean out gratin dish. Trim chard stems and cut the leaves crosswise into 1-inch ribbons. Heat olive oil in a large pan set over medium-high heat. Sauté greens until wilted. Season with lemon juice, salt and pepper. Transfer the greens to the gratin dish and clean out the sauté pan. Set the sauté pan over low heat and add butter. Once melted, whisk in flour and cook for about 1 minute, stirring constantly so the flour does not brown. Whisk in milk and cook for 5 minutes, until sauce has thickened. Add garlic, orange and lemon peel. Cook for an additional 8-10 minutes, whisking often. Remove the pan from the heat and discard the peels. Add crème fraîche and half of the cheese, stirring briskly until the cheese melts. Season to taste with salt and pepper. Whisk in egg yolk. Turn on the broiler. Pour off any accumulated juices from the greens and tomatoes. Add the tomatoes to the gratin dish, tucking them into the greens so the top is a combination of tomatoes and chard. Pour the sauce over the vegetables and sprinkle the remaining cheese evenly over the top. Broil for 8-10 minutes, or until the gratin is golden brown.
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jamesnord:

MONTHLY FOOD POST!! TOMATO AND CHARD AU GRATIN

 What you need:

  • 3 medium tomatoes
  • Salt and pepper
  • 2 pounds Swiss chard, cleaned
  • Juice of ½ a lemon
  • 2 tablespoons olive oil, plus extra for drizzling
  • 2½ tablespoons butter
  • ¼ cup flour
  • 2¼ cups milk
  • ½ clove garlic, peeled and chopped
  • ¼-inch strip orange peel 
  • ¼-inch strip lemon peel
  • 1 tablespoon crème fraîche
  • 1 egg yolk
  • 3½ ounces Gruyère, grated

What to do:

  1. Preheat the oven to 400.
  2. Cut the tomatoes into ¼-inch thick slices and arrange in ovenproof gratin dish. Season with salt and pepper and bake until the tomatoes start to blister, about 10-15 minutes. Transfer tomatoes to a plate and clean out gratin dish.
  3. Trim chard stems and cut the leaves crosswise into 1-inch ribbons.
  4. Heat olive oil in a large pan set over medium-high heat. Sauté greens until wilted. Season with lemon juice, salt and pepper. Transfer the greens to the gratin dish and clean out the sauté pan.
  5. Set the sauté pan over low heat and add butter. Once melted, whisk in flour and cook for about 1 minute, stirring constantly so the flour does not brown.
  6. Whisk in milk and cook for 5 minutes, until sauce has thickened.
  7. Add garlic, orange and lemon peel. Cook for an additional 8-10 minutes, whisking often.
  8. Remove the pan from the heat and discard the peels. Add crème fraîche and half of the cheese, stirring briskly until the cheese melts.
  9. Season to taste with salt and pepper. Whisk in egg yolk.
  10. Turn on the broiler.
  11. Pour off any accumulated juices from the greens and tomatoes. Add the tomatoes to the gratin dish, tucking them into the greens so the top is a combination of tomatoes and chard. Pour the sauce over the vegetables and sprinkle the remaining cheese evenly over the top. Broil for 8-10 minutes, or until the gratin is golden brown.
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Tags: james nord vegetarian recipe

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