Menu: Béatrice's Red Kuri Soup / Chard-stuffed Pork Roast / Endives, Apples, Grapes / Marie-Hélène's Apple Cake

Next Photo »
Previous Photo «

Make the chard stuffing and rubbing spices – Main Course

  • 3 large swiss chard stalks
  • 1 small onion
  • 2 garlic cloves

Trim 1/2 inch or so off the bottoms of the chards.  Cut the leafy part away from the stems (or ribs).  Stack the leaves on top of one another, roll the stack up like a cigar and cut them thinly, crosswise.  Slice the stems thinly too.  Roughly chop the onions and garlic.

  • 1 T olive oil
  • salt and pepper
  • 1/4 cup raisins
  • red pepper flakes

Heat the oil in a large skillet over medium heat.  Add the onion and garlic, season with a little salt and pepper, and cook until the onion is almost softened, 3 mins or so.  Add the chards stems first, cook them until soften a little, then add the rest.  Continue to cook and stir until the chard bits are tender, just a few minutes.  Throw in the raisins, a good pinch of red pepper flakes and season a bit more with salt and pepper if needed.  Transfer to a plate and set aside to cool down for a bit.

  • 1/2 t black peppercorns
  • 1/2 t coriander seeds

In a mortar, pound the peppercorns and coriandar seeds just until they crack.  Don’t pulverize them.  If you don’t have a mortar and pestle, you can use the bottom of a heavy saucepan to smash the spices just until they crack.  Set aside.

Delicious Digg Facebook LinkedIn reddit StumbleUpon Twitter Email Print Friendly