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Chard or Swiss chard (Beta vulgaris subsp. vulgaris, Cicla Group and Flavescens Group) (/tʃɑːrd/) is a green leafy vegetable. In the cultivars of the Flavescens Group, the leaf stalks are large and often prepared separately from the leaf blade; the Cicla Group is the leafy spinach beet. The leaf blade can be green or reddish in color; the leaf stalks are usually white, or a colorful yellow or red.
prepared by Tom White
photo by Styrous®
From Wikipedia:
Chard or Swiss chard (Beta vulgaris subsp. vulgaris, Cicla Group and Flavescens Group) (/tʃɑːrd/) is a green leafy vegetable. In the cultivars of the Flavescens Group, the leaf stalks are large and often prepared separately from the leaf blade; the Cicla Group is the leafy spinach beet. The leaf blade can be green or reddish in color; the leaf stalks are usually white, or a colorful yellow or red.
The word "chard" descends from the 14th-century French carde, from Latin carduus meaning artichoke thistle (or cardoon, including the artichoke).
The origin of the adjective "Swiss" is unclear, since this coastal plant is not native to Switzerland. Some attribute the name to it having been first described by a Swiss botanist, either Gaspard Bauhin or Karl Koch (although the latter was German, not Swiss). Chard is used in traditional Swiss cuisine, however, namely in a dish called capuns from the canton of Grisons.
Gratin (French pronunciation: [ɡʁatɛ̃]) is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is often served in its baking dish.
Desert
persimmon pudding with walnuts
Persimmon pudding is a traditional American dessert made with persimmons. Although American, persimmon pudding is similar to traditional English dessert puddings, such as Christmas pudding (raisin or fig) or quince pudding. This style of pudding is generally either steamed or cooked in an oven with a water bath (also called a bain-marie).
These methods of cooking ensure the pudding remains moist and does not
dry out or form a crust unlike the sweet but crusted persimmon bread.
The pudding is often served with ice cream, crème anglaise, whipped cream, apple sauce, or hard sauce,
which is sometimes called brandy sauce. It is traditionally served
warm, though it can be served cold as well. Persimmon pudding lasts
quite a while when refrigerated, and may be made in large batches to be
served over the course of several days. As the pudding ages the various
individual flavors mellow and blend.
persimmon pudding with walnuts
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Tom White
Styrous® ~ Friday, December 11, 2020
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