Crispy Swiss Chard Cakes With Mascarpone Creamed Spinach Recipes

CREAMED SWISS CHARD

Steps:

• In a large pot, bring water to a boil over medium-high. Gradually add chard and cook until it is just wilted, 2 to 3 minutes. Transfer to a colander to drain, pressing out as much liquid as possible.
• In pot, melt butter. Whisking constantly, add flour and cook 1 minute. Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until mixture comes to a boil and thickens, 2 to 3 minutes. Add chard and stir until coated. Stir in nutmeg and season with salt and pepper.

SWISS CHARD MASCARPONE RAVIOLI, PAN-SEARED AND DRIZZLED WITH TRUFFLED CREME

Steps:

• To make the sauce: Heat a saucepan over medium heat. Add the unsalted butter and sprig of thyme. Melt until it turns brown, about 5 minutes. The second the butter starts becoming a medium brown, take the pan off the heat. Add the white truffle oil and mix. Reserve 2 tablespoons of this butter sauce to pan fry the ravioli. To the saucepan add: the heavy cream, and sea salt and coarsely cracked pepper, to taste. Whisk until the mixture is emulsified.
• To make the ravioli: Heat the extra-virgin olive oil in a pan over medium heat. Add the garlic and hot chile flakes to the pan and saute until the garlic becomes golden, about 2 minutes. Throw in the portabella mushrooms, minced shallots, sea salt, and freshly ground pepper, and saute for 8 minutes. Add the Swiss chard to the pan along with a touch more sea salt and freshly ground black pepper. Saute a few minutes until the chard has wilted. Take the pan off the heat and let it cool.
• In a big bowl, mix the softened mascarpone cheese, ricotta cheese, 1/4-cup grated Parmesan cheese, sea salt, and freshly ground black pepper. Add the sauteed Swiss chard mixture. Delicately mix together.
• Using a ravioli cutter, cut the pasta into 2-inch shapes: circles, or squares. Lightly wet the edges of the pasta with water using your finger. Place 1/2 teaspoon of the Swiss chard-cheese filling in the center of the pasta. Wet the edges of another piece of pasta, and place it on top. Use a fork, or your fingers to seal the pasta together. Make sure you seal it tight. Repeat until no filling remains.
• Boil the ravioli in salted water for 6 minutes. Strain.
• Pour the 2 tablespoons of brown butter sauce into a frying pan. Add a teaspoon of olive oil and turn up the heat to medium-high. Place the ravioli into the pan and sear them for a minute on each side, until golden bits appear.
• Line the ravioli up on a plate, drizzle them with 2 to 3 tablespoons of sauce and sprinkle with Parmesan shavings.

CRISPY SWISS CHARD CAKES WITH MASCARPONE-CREAMED SPINACH

Steps:

• 1. In a large pot, melt 2 tablespoons of the butter. Add half of the minced shallots and all of the garlic and cook over moderate heat until softened. Add the Swiss chard and cook, tossing, until wilted. Transfer the chard to a colander and let cool. Press out as much liquid as possible and coarsely chop. Season with salt and pepper and press the chard into 6 patties; don't worry if they don't hold together. 2. In a small bowl, whisk the flour with the cornstarch and 1 teaspoon of salt. Sprinkle the mixture onto a work surface and set the chard cakes on top. Turn the cakes, pressing and squeezing them into compact patties and working in a little of the flour mixture as you go. 3. Spread the panko on a plate. Brush the tops of the cakes with mustard and invert them one at a time into the panko. Brush the bottoms with mustard and sprinkle panko on top; press to adhere. Transfer the cakes to a wax paper-lined plate and refrigerate until firm, about 20 minutes. 4. In a large skillet, melt the remaining 1 tablespoon of butter. Add the remaining minced shallot and cook over moderate heat until softened. Add the spinach and cook, tossing, until wilted, about 5 minutes. Transfer the spinach to a colander and press out as much liquid as possible. Return the spinach to the skillet. Stir in the mascarpone and season with salt and pepper. Keep warm. 5. Heat the olive oil in a large nonstick skillet. Add the chard cakes and fry over moderately high heat, turning once, until golden and crisp, about 6 minutes. Spoon the spinach onto plates and top with the chard cakes. Serve right away. Make Ahead The cakes can be made through Step 3; refrigerate overnight.

SWISS CARROT CAKE WITH MASCARPONE ICING

Steps:

• Combine carrots, almonds, breadcrumbs, spices & baking powder in a bowl.
• Beat egg yolks until thick, gradually adding sugar, lemon rind and juice, Beat until thick.
• Stir egg yolk mixture into carrot mixture.
• Beat egg whites until stiff, then fold gently into carrot mixture.(do not over mix).
• Grease 20cm (8") cake tin.
• Pour batter into cake tin, and bake in a moderate oven (180 C)for about an hour, cake tester should come out clean.
• cool in tin for 10min then turn out on a wire rack to cool completely.
• To make icing place butter, cheese and icing sugar in a food processor and beat until smooth. Spread over cooled cake.

CREAMED SWISS CHARD WITH ONION, GARLIC, AND NUTMEG

Steps:

• Melt 2 tablespoons butter in a large saute; pan over medium heat. Add onion and garlic; cook, stirring occasionally, 5 minutes. Add chard stems; cook, stirring occasionally, until stems begin to soften, about 7 minutes. Stir in half of the chard leaves and 2 tablespoons water; cook, stirring occasionally, until very tender, about 15 minutes. Transfer to a large bowl; cover. Add remaining chard leaves and 2 tablespoons water to pan; cook, stirring occasionally, until very tender, about 15 minutes. Stir into bowl.
• Melt remaining 4 tablespoons butter in a small saucepan over medium-low heat. Add flour, stirring to avoid forming lumps. Gradually whisk in milk and nutmeg; season with salt and pepper. Raise heat to medium; bring to just below a boil, stirring occasionally; cook 2 minutes more, whisking constantly. Whisk in cream. Pour into chard mixture; stir to combine. Serve immediately.