Ideas for dinner tonight. Household and kitchen tips, recipes, tweaks. What's worked great, and not so great.
Sister visit continued! My sister, Eileen, made this for us and ohhhhhhh is it SO good! I haven’t tried this myself yet, therefore no alterations have been made by me. This is so perfect as is, I doubt I’d change anything anyway, but I don’t think I have the capability to make any recipe as its printed, so I’ll update if I make a change, and if it worked or not.
This tart is both savory and sweet. The touch of orange and the toasted pine nuts just set it all off so perfectly, it could be a side dish, light meal OR a dessert. How versatile! Try this, it’s surprisingly perfect!
1/2 cup golden raisins
1 cup water
2 pounds green Swiss chard, stems and center ribs discarded
1 large egg
1/2 cup heavy cream
1 1/2 tablespoons granulated sugar
1/2 teaspoon finely grated fresh orange zest
1/3 cup pine nuts (1 1/2 ounces), toasted
Pastry dough for a double-crust pie
2 teaspoons confectioners sugar (optional)
8-9″ pie plate or torte pan
Bring raisins and water to a boil in a 1-quart heavy saucepan, remove from heat and let stand, covered for about an hour. Drain in a colander, then pat dry with paper towels. Put oven rack in middle position and preheat oven to 400 degrees
Blanch chard in a large pot of boiling salted water, stirring occasionally, until tender but still bright green, about 5 minutes. Transfer chard with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain chard in a colander, then squeeze out excess water by handfuls. Coarsely chop chard.
Mix together egg, cream, granulated sugar, zest, and a pinch of salt in a large bowl. Stir in pine nuts, raisins, and chard until combined.
Roll out larger piece of dough on a lightly floured surface with a lightly floured rolling pin to fit pie or torte pan. Chill.
Roll out second piece of dough on a lightly floured surface with lightly floured rolling pin. Spread chard filling evenly into shell, then top with second piece of dough. Seal edges either with fluting or use a fork to pinch dough together. Cut 3 steam vents in top crust with a paring knife, then put torte on a baking sheet. Bake until top is golden, about 1 hour. Transfer to a rack and cool 10 minutes. Cool to room temperature, about 1 hour. Dust with confectioners sugar if you’d like to add a bit of sweetness.