Gratin of Baby Swiss chard poached in perigord verius – Serves 6

Gratin of Baby Swiss chard poached in perigord verius – Serves 6 – Recipe

David Feau

ingredients

For the Swiss chard:

3 tablespoons olive oil

3 bunches baby Swiss chard stems, cut into 3 inch strips

1 1/2 cup verjus du Perigord

1 1/2 cups brown veal stock

2 cups heavy cream

1/4 cup plus 1 tablespoon grated Parmesan Salt and pepper to taste

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For the Swiss chard, prepare a hot broiler. In a large, deep saute pan heat the oil over medium heat. Add the Swiss chard and saute until tender, about two minutes. Deglaze with verjus and simmer until almost dry, about five minutes. Increase the heat, add the veal stock and simmer until thick enough to coat the back of the spoon, about three minutes. Remove from the heat and, using a slotted spatula, transfer the Swiss chard to a sheet pan. Strain the poaching liquid through a fine mesh steve and reserve, keeping warm. In a separate, large saute pan over medium heat, bring the Swiss chard and heavy dream to a boil. Reduce the heat and maintain at a simmer for two minutes. Remove from the heat and set aside. Arrange six 3-inch square molds on a large sizzle platter and arrange a single layer of Swiss chard on the bottom of each. Season, sprinkle with Parmesan, and place under the broiler until golden brown, about two minutes. Remove from the heat, remove the molds, and reserve keeping warm.

Chateau-la-Nerthe

Rhone France 1998

directions

To service using an offset spatula, place a Swiss chard square in the center of a plate and drizzle some reserved poaching liquid around the dish.

Chateauneuf-du-Pape

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