great recipe

[Christa Holland-Anderson]

Hello, Amy Ranger sent this delicious recipe.  Check it out:
Chard Stuffed With Risotto and Mozzarella
Adapted from La Zucca Magica, Nice

Time: About an hour

6 cups vegetable broth, more if needed
1 cup arborio rice

Large pinch of saffron

2 lemons, zested

2 tablespoons butter

1/2 cup grated Parmesan cheese, more for garnish

Salt and freshly ground black pepper

6 big chard leaves

1/2 pound mozzarella cheese

Extra virgin olive oil for drizzling.


1. Cook rice in vegetable broth, starting with one cup; add broth in stages, using about 3 cups total, until rice is barely tender. Reserve unused broth. Dissolve saffron in juice of one lemon. Add to rice, along with butter, Parmesan, zest of one lemon, salt and pepper to taste. Allow rice to cool a bit. Recipe can be made up to an hour in advance at this point, but do not refrigerate rice.

2. Poach chard leaves in about 2 cups remaining broth for about 30 seconds. Take out, drain on a dishcloth, and cut out the hardest part of central stem. Reserve cooking broth.

3. Preheat oven to 400 degrees. With wet hands, form 6 balls of rice 2 to 3 inches across. Dig a hole in ball and insert a piece of mozzarella. Wrap each ball in a chard leaf.

4. Put balls in a close-fitting oven pan, with enough reserved broth to come about a half-inch up sides of balls; bake 15 minutes. Serve balls topped with a little more broth, more lemon zest, Parmesan and olive oil.

Yield: 6 servings.

[Michelle]

I just tried this recipe from Gwenyth Paltrow’s blog (Goop) – and it was very tasty! A good way to use Napa cabbage.

Enjoy!
Michelle

 

 

MotherTongues: wear words - celebrate cultures

 

Summer Salads

Lee’s Asian Slaw

Serves: 4 as a side dish

Time: 20 minutes

 

• 1 small clove of garlic, peeled and finely grated
• one 1"-piece of ginger, peeled and finely grated
• 1/4 cup rice wine vinegar
• 2 tablespoons soy sauce
• 1 tablespoon light agave nectar
• 1/2 teaspoon spicy toasted sesame oil (or more or less to taste)
• freshly ground black pepper
• coarse salt
• 2 cups finely shredded Napa cabbage
• 2 cups finely shredded green cabbage
• 1 carrot, peeled and cut into thin matchsticks
• 1/2 red bell pepper, cut into thin matchsticks
• 4 scallions, thinly sliced
• 2 teaspoons toasted sesame seeds

Whisk the garlic, ginger and rice wine vinegar together in a bowl and let the mixture sit for 5-10 minutes. This is a good time to cut up your vegetables if you haven’t already. Whisk the soy sauce, agave and sesame oil into the vinegar mixture and season to taste with salt and pepper. Combine the cabbages, carrot, pepper and scallions together in a large bowl and toss with the dressing at the last minute, sprinkling the seeds on top.