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Recent Reviews

Re:Creamy Parmesan Swiss Chard Gratin

Fantastic and simple... I made mine with 2 slices of salt pork instead of bacon, added about a 1/4 of an onion diced to the pan once the pork was hot and then proceeded to cook the stems and leaves with the pork. I also made a roux using about 1/4 cup of flour-- whisked some of the hot cream in the flour and then added the flour mixture to the rest of the cream. I did this because I thought the gratin would be too watery without some kind of binder. I finished the dish with some grated Gruyere, Parmesan and Monterey Jack cheeses before adding the breadcrumbs (and did not include the salt pork or bacon). It was perfect!

Posted: 12:54 am on April 8th 2012