About This Blog
This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.
Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...
Thank you and enjoy!
Savory Chard Stems Braised in Their Own Juices
Chop about a dozen chard stems crosswise into 1/4 to 1/2-inch slices. Heat a couple of tablespoons olive oil in a medium saute pan over medium heat. Toss in 2 cloves of minced garlic, 2 chopped fresh chiles (I used a couple of Argentina chiles, photo on Nov 12 post), and a handful of pine nuts. Cook for a minute or two. Add the chopped chard stems and sprinkle with a pinch of salt (helps to pull the liquid from the chard). Cook for a few minutes until the chard starts releasing its liquid. Turn the heat to low and cover the pan. Allow the chard to braise in its own juices for about ten minutes. Season with a splash of vietnamese fish sauce (my secret savory sauce - good stuff!) and a couple of splashes of vinegar (sherry), and a pinch of sugar. Cook a bit more to allow the flavors to meld.