Text 15415, 87 rader
Skriven 2008-10-22 05:27:06 av Michael Loo (1:18/200.0)
  Kommentar till text 15371 av Barbara Mcnay (1:382/48)
Ärende: taste and sodium 94
===========================
 BM> I used to grow it in compost-filled whiskey half-barrels. I'd cut a
 BM> large  inner leaf about 12-18 inches long, wash it and steam the 
 BM> whole thing in the clinging water until its scent filled 
 BM> the room, then cut it up, dressed it with butter and eat 

I'd rather try to grow whiskey in chard barrels, but that's
just me. I do recall a scene in my earlier childhood when I
let a lawnmower (I hate lawnmowers) somehow slip out of my
grasp and careen into a patch of Swiss chard (I was not fond
of chard then; I tolerate it now).

 BM> it.  The stems were uniformly tender, with no strings.  The
 BM> outer leaves I left growing, and was entertained by 
 BM> sparrows sitting on the edge of the barrel, picking greens.

Young greens are nice and tender by and large.

 > Rappi/rabe is a stalky variety, with most of the
 > edible part being stems, which are kind of tough
 > anyway. Last time I made it, I parnuked it for a
 > couple minutes and then finished it in hot olive
 > oil and garlic.
 BM> Sounds good.  I have cooked broccoli stems, but I peeled 
 BM> them first as the outer covering is fibrous.  The inner 
 BM> part is hard when raw, and non-fibrous, and I'd slice that 
 BM> into coins and can it.

The stems of big-headed broccoli are relatively easy to peel.
The rappi stems are too thin to peel unless you have a really
good paring knife and a severe case of OCD. Of course, this
means that cooking the stems to tenderness causes the flowers
(a relatively small part of the vegetable) to get all soft and
mooshy, but some people like that.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: POLENTA WITH CHIPOTLES AND SUN-DRIED TOMATOES
 Categories: Grains, Side dish
      Yield: 6 Servings

      3 c  Water
      1 t  Salt
      1 c  Polenta or cornmeal
      2 cl Garlic, minced
      5 ea Sun-dried tomatoes
      1 ea Dried chipotle chile pepper

  I make this recipe often; it is my favorite way to flavor polenta. I
  buy coarsely ground cornmeal, called polenta, at my health food
  co-op, but regular cornmeal can be substituted if polenta is not
  available.

  Use holiday cookie cutters to cut out interesting shapes for this fun
  dish. If you can't find a dried chipotle chile pepper, you can either
  substitute a chipotle pepper canned in adobo sauce or any other type
  of hot dried whole chile pepper.

  Bring water and salt to a boil over medium-high heat in a heavy
  saucepan. Pour polenta in slowly, in a thin stream, stirring
  constantly. Add garlic and cook polenta, continuing to stir
  constantly, until it starts pulling away from the sides of the pan.

  Meanwhile, reconstitute tomatoes and chipotles by pouring boiling
  water over both and let sit while polenta cooks. After polenta is
  fully cooked, drain, mince softened tomatoes and chipotle and add to
  mixture.

  Sprinkle drops of cold water over marble pastry board or cookie
  sheet. With firm spatula, spread cooked polenta onto board into a
  rectangle 1/4-inch thick. Let cool and cut into shapes with cookie
  cutters.

  Place shapes on cookie sheet sprayed with vegetable cooking spray.
  Broil 4-inches from heat source for 5 minutes and serve immediately.

  Total Calories Per Serving: 95; Fat: 1 gram

  (Serves 6)

  BY: Nanette Blanchard FROM: Chile-Heads Digest & Mailing List

MMMMM

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