Saturday, July 4, 2009

Introducing guest blogger Batya!

The lovely and accomplished Batya von Berman - the better half of the other half of our CSA share - has done it again! This is her first guest appearance on Cooking Inside the Box, but hopefully not her last. All pictures and text by BvB... enjoy!

Guest Blogger Batya "Chef de Cuisine" (von) Berman nee Stepelman.

La Trouchia (Green Chard Omelette/Fritatta)

This was so delicious I can hardly believe it came out of my own kitchen.
I found this recipe and made it without a mis-step. I tweaked it only slightly.

Wash the green chard (about 5 HUGE leaves) - see picture- and then soak them in water and a pinch of sea salt for about 30 minutes. Put leaves into a salad spinner and remove all excess water.

Cut the chard into long thin ribbon strips and set them in a large mixing bowl. Add some flat leaf parsley and basil. I took fresh herbs from my "roof" garden (which was recently attacked by a squirrel, but is now making a significant comeback!)
In a separate bowl mix: 6 eggs. One tablespoon of organic sour cream. 2 oz of organic Parmesan (grated). Black pepper and sea salt to taste. Whisk away.

Add the mixture to the ribbons of chard.
Coat fry pan with 2.5 tablespoons of olive oil. Add all ingredients. Cover tightly with lid.
Flip after 15 minutes. Cook bottom side for another 10 minutes and serve. Delicious!

Bon Appetito!

Friday, July 3, 2009

This week's haul looked especially gorgeous laid out on Matt and Batya's kitchen counter, post share-divide. We got more kale, chard, crispy snow peas, gigantic cucumbers, radishes, the last of the garlic scapes and deep red cherries. Oh, and another kohlrabi! Actually, two this time, so we each get a whole one. I swear I'm actually going to cook something with it this time!

I'm still feeling lazy on my first day of stay-cation, so lunch today was simple: pumpernickel bread, spread with softened butter and topped with sliced radishes and sea salt. (The other little sandwich there is prosciutto and goat cheese... surprisingly not as tasty as the radish one!) I'm not sure if I'm digging the pumpernickel - I think next time, I'm gonna replace it with a baguette - but the radish/butter/salt combo made up for whatever the bread was lacking.

And meet today's breakfast: cherries. Served with cherries. Garnished with cherries. Why fiddle around with perfection?