Savory Clafoutis With Corn And Swiss Chard Recipes

Steps:

• Heat oven to 375 degrees. In large bowl, whisk together milk, crème fraîche, eggs, flour, parsley, dill, 1/2 teaspoon salt and 1/2 teaspoon pepper until smooth. Whisk in 3/4 cup Gruyère.
• Heat olive oil in a 9-inch oven-safe skillet over medium heat. Add leeks and sauté until they are soft and golden, about 10 minutes. Stir in corn, garlic and a pinch of salt; cook until garlic is fragrant and corn is tender, 2 to 3 minutes. Add chard leaves a handful at a time, and cook until they are wilted and tender, about 4 minutes. Season the mixture with 1/4 teaspoon salt and a few grinds of black pepper.
• Pour crème fraîche mixture over the corn and chard mixture, and then sprinkle the remaining Gruyère and the Parmigiano on top. Transfer skillet to oven and bake until custard is lightly set, about 40 minutes. Serve topped with a sprinkling of lemon juice and a pinch of red pepper flakes.

Steps:

• In a large skillet heat extra-virgin olive oil over medium-high heat. When oil is hot, add the greens to the pan and wilt. Season the greens with nutmeg and smoked sweet paprika or cumin, salt and pepper and a dash of Worcestershire sauce. Add the chicken stock and simmer for a few minutes then serve.

Steps:

• Heat oven to 375 degrees. Oil a 2-quart baking dish or gratin.
• Blanch chard: Bring a large pot of water to a boil while you stem and wash the chard leaves. When the water comes to a boil, salt generously and add chard leaves. (Set aside stems for another use, or discard.) Blanch 1 to 2 minutes, until tender but still bright. Transfer to a bowl of cold water, then drain thoroughly and squeeze out excess water; chop medium-fine.
• Heat 1 tablespoon olive oil in a medium skillet and add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, then stir in rosemary, thyme and chopped blanched chard. Season with salt and pepper and stir over medium heat until chard is nicely coated with oil, about 1 minute. Remove from heat.
• In a large bowl, beat together eggs, milk and 1/2 teaspoon salt. Stir in chard mixture and Gruyère. Stir in corn and mix well. Scrape into prepared baking dish. Sprinkle Parmesan over top and drizzle with olive oil.
• Bake 35 to 40 minutes, until nicely browned on the top and sides. Allow to sit for at least 10 minutes before serving.

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a saute pan and fry the shallots until soft and translucent. Add the garlic and saute for 1 minute. Remove to a plate. In the same pan, fry the bacon until the fat has rendered and the lardons are crispy. Remove to the plate with the shallots. Divide the chard leaves from the ribs: chop the ribs quite small and shred the leaves. First, fry the ribs in the bacon fat until tender.
• Beat the eggs together with the creme fraiche, and season with salt, and pepper.
• In a large bowl, toss the shallots, bacon, chard stems and leaves, cheese, raisins, and pine nuts, to combine evenly. Taste, and season. Fill the tart shell with the vegetable mixture, and pour over the cream mixture. Bake until the tart has set, about 30 minutes. Remove the tart from the oven, and cool. Serve at room temperature.

Steps:

• heat oven to 425.
• butter or oil a 2 quart au gratin or 7x11 pyrex dish.
• for the batter:.
• put cornstarch in a medium bowl.
• whisk in 1/2 c milk until smooth.
• whisk in eggs and egg yolks until smooth.
• gradually add remaining ingredients.
• (you can also mix this in a blender).
• for filling:.
• heat oil in a saute pan.
• add onions and red pepper, saute 2-3 minutes.
• add zucchini and mushrooms, saute until softened and liquid is gone.
• arrange the filling in the prepared dish.
• sprinkle with cheese and herbs.
• pour batter over all.
• bake until top is golden brown, and custard is set, 25-30 minutes.
• let it sit for 30 minutes before serving.

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9" pie dish or 8 individual baking ramekins.
• Whisk eggs and salt together until pale and thick.
• Sift flour and almonds together and fold into egg mixture. Stir in sour cream and milk.
• Spread cheese cubes, tomatoes, and olives over bottom of baking dish. Sprinkle basil leaves over the top.
• Pour batter over vegetables and cheese. Bake for 40 minutes (20 for ramekins), or until golden brown. Allow to sit for 15 minutes before cutting. Serve warm or at room temperature.

Steps:

• In a large saute pan cook bacon until crisp and remove all grease except for 2-tablespoons.
• Add bacon bits, corn, chopped shallots, chopped garlic and saute until garlic is soft.
• Add Red Swiss Chard, fresh lemon thyme, lemon zest, salt and pepper. Saute until chard starts to wilt, add fresh lemon juice and saute for 1-2 minutes.
• Season with fine sea salt and fresh ground pepper to taste.
• Place the Red Swiss Chard on hot plates and serve.
• Garnish with fresh lemon wedges.