But this time I stepped up to the plate. Right off the bat I put Sous Chef Dan to work on a pasta dough and sauteed half my bunch with some onion. I then put on a pot of sugar water, started breaking down some of the stunningly bright stems, shocked some tomatoes, and mysteriously blended a flounder fillet with some egg.
My plan? Chard ravioli with homemade tomato sauce, Stir fried greens with fish balls, and Swiss chard tart.
Swiss Chard Tart?!?!
Yes, swiss chard tart. My concern over all foods toxic led me to realize that swiss chard, with its mildly irritant thin red stalk, is very similar in composition to its poisonous, thick stemmed cousin, rhubarb. Enough sugar, and my chard would be reduced to a delicious pink syrup suitable for any baked good.
Ravioli filling and stalks for dessert
still life with fish balls:
Stir-fried chard and bok choy with fish balls in a fish sauce, coconut milk, and lime vinagrette
The fish balls were a hit, although not as good as the traditional surimi ones you get at a restaurant, and the ravioli were fantastic, if thick. I impressed myself on that one, and I was even more impressed by the sauce that Dan managed to pull together for them with very little guidance: it had a nice acidity and was very rich, which worked perfectly against the earthy chard filling in the too-thick pasta. And the Swiss Chard tart? Perfect. Served with ice cream, It was a perfect dessert: the crust was flaky, the syrup was thick, and the chard was every bit as sweet and sour as the best rhubarb pie.
Chard ravioli with tomato sauce
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