Chard Cakes with Sorrel Sauce, Pasta and Fried Zucchini Salad, Watercress, Pistachio and Orange -Blossom Salad.  Have you seen Yotam Ottolenghi’s cookbook “Plenty”? It was featured in yesterday’s New York Times.  I read the recipes and realized I had all of the vegetables that I needed to make them growing in my garden.  Anne and I were talking about making the connection between the garden and the kitchen.  These recipes really illuminate that for me.  I am making the chard cakes today.  Here is the recipe:

Chard Cakes With Sorrel Sauce
Yotam Ottolenghi “Plenty”

3 cups sorrel leaves
1/2 cup Greek yogurt
1 garlic clove, crushed
3 tablespoons olive oil
1/2 teaspoon Dijon mustard
Salt and pepper
1 1/4 pounds Swiss chard
1/3 cup pine nuts
4 ounces kashkaval cheese (or pecorino), coarsely grated
1 egg
6 tablespoons dried white bread crumbs
Mixture of vegetable oil and olive oil, for frying.
1. Make the sauce: In a food processor or a blender, place sorrel, yogurt, garlic, 2 tablespoons olive oil, the mustard and salt to taste; process until it is bright green. Taste and add salt, if desired. Refrigerate until needed.
2. Cut woody white stalks from chard leaves. Bring a large pan of water to boil. Add the stalks and simmer for 4 minutes. Then add the leaves, stir and continue simmering for 3 minutes. Drain the chard and allow to cool slightly. Once cool enough to handle, squeeze out as much water as possible. Chop leaves and stalks roughly and put in a medium bowl.
3. In a small skillet, fry pine nuts in 1 tablespoon olive oil for 1 minute, or until light brown. Add nuts and oil to the chard, followed by the cheese, egg, bread crumbs, 1/4 teaspoon salt and pepper to taste. If mixture is very soft and sticky, add more crumbs.
4. Pour enough frying oil into a large skillet to come 1/4 inch up the sides. Shape chard mixture into eight patties roughly 2 inches in diameter and 5/8-inch thick. Fry them for about 3 minutes on each side, or until golden brown. Place on paper towels to absorb oil. Serve warm or at room temperature, with sauce on the side.
Yield: 4 appetizer servings.

Chard Cakes with Sorrel Sauce, Pasta and Fried Zucchini Salad, Watercress, Pistachio and Orange -Blossom Salad.  Have you seen Yotam Ottolenghi’s cookbook “Plenty”? It was featured in yesterday’s New York Times.  I read the recipes and realized I had all of the vegetables that I needed to make them growing in my garden.  Anne and I were talking about making the connection between the garden and the kitchen.  These recipes really illuminate that for me.  I am making the chard cakes today.  Here is the recipe:

Chard Cakes With Sorrel Sauce

Yotam Ottolenghi “Plenty”

3 cups sorrel leaves

1/2 cup Greek yogurt

1 garlic clove, crushed

3 tablespoons olive oil

1/2 teaspoon Dijon mustard

Salt and pepper

1 1/4 pounds Swiss chard

1/3 cup pine nuts

4 ounces kashkaval cheese (or pecorino), coarsely grated

1 egg

6 tablespoons dried white bread crumbs

Mixture of vegetable oil and olive oil, for frying.

1. Make the sauce: In a food processor or a blender, place sorrel, yogurt, garlic, 2 tablespoons olive oil, the mustard and salt to taste; process until it is bright green. Taste and add salt, if desired. Refrigerate until needed.

2. Cut woody white stalks from chard leaves. Bring a large pan of water to boil. Add the stalks and simmer for 4 minutes. Then add the leaves, stir and continue simmering for 3 minutes. Drain the chard and allow to cool slightly. Once cool enough to handle, squeeze out as much water as possible. Chop leaves and stalks roughly and put in a medium bowl.

3. In a small skillet, fry pine nuts in 1 tablespoon olive oil for 1 minute, or until light brown. Add nuts and oil to the chard, followed by the cheese, egg, bread crumbs, 1/4 teaspoon salt and pepper to taste. If mixture is very soft and sticky, add more crumbs.

4. Pour enough frying oil into a large skillet to come 1/4 inch up the sides. Shape chard mixture into eight patties roughly 2 inches in diameter and 5/8-inch thick. Fry them for about 3 minutes on each side, or until golden brown. Place on paper towels to absorb oil. Serve warm or at room temperature, with sauce on the side.

Yield: 4 appetizer servings.

  1. henrykayaker reblogged this from ediblegardensla
  2. ediblegardensla posted this