My girlfriend Elin who grew up in the South recently accused me of being “such a city girl.” She is right, but like many city girls I often read magazines about country life. I fantasize about how nice it would be to live Upstate (New York of course) and have a piece of land where we could have a large vegetable garden, a few chickens (Araucana chickens so I can have blue eggs) and maybe even a goat or two (now that I know that a local editor has goats in his backyard here in L.A.) I think about Norm selling his homemade baked goods at local farmers markets along with my blueberry buns.
Creating something with your own two hands is really rewarding, especially if you have to work at it. It doesn’t matter if it is gardening, cooking, blogging or even needlepoint. Every time I walk out my back door and look at the vegetable garden I stand and stare in amazement. I guess that’s because I truly am a city girl.
Not wanting anything to go to waste I must have picked the equivalent of three bunches of chard and made this dish. Hope you enjoy it. In the meantime, here is what this city girl is reading about. http://clericiranch.wordpress.com/artisanal-chickens-availability
Swiss Chard Strudel
1 pkg puff pastry, rolled out into a large square
3 bunches Swiss chard, washed, rolled up and sliced into thin strips (stems and leaves)
1 small onion, thinly sliced
3 Tb olive oil
2 cloves garlic, minced
1/2 cup raisins
salt and pepper to taste
2 Tb pomegranate molasses
1 egg beaten with 1 tsp water
Pre-heat oven to 375 degrees. In a large pot, sauté onion and garlic in olive oil on a low flame for several minutes till golden. Add chard, raisins, salt and pepper. Cover and cook for about 10 minutes, making sure chard is tender and fully cooked. Squeeze mixture gently after cooled to remove excess liquid. Add pomegranate molasses and adjust seasoning to taste. Spread chard mixture to cover entire surface of puff pastry. Then roll up and tuck ends under strudel. Brush with egg wash and sprinkle with poppy seeds. Bake on a parchment covered cookie sheet till golden and crisp, about 25 minutes. Slice and serve. Serves 8 as a first course.