Guest guest Posted August 8, 1999 Report Share Posted August 8, 1999 Deborah Madison did a show on TVFN today (Sunday). Here are the recipes she did. JoAnn * Exported from MasterCook * Braised Chard w Saffron & Tomato-Deborah Madison Recipe By : Deborah Madison - TVFN Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound chard stems 1 quart water -- see below 1 bay leaf 2 slices onion 2 sprigs thyme 1 lemon -- juice of Salt and freshly milled pepper -- to taste 1 1/2 tablespoons olive oil 1/2 small onion -- finely diced 2 tablespoons basil leaves -- torn small plus extra basil for garnish 1 pinch saffron threads 2 tomatoes, seeded -- finely diced 2 tablespoons freshly grated Parmesan cheese Water - prepare by simmering with 1 bay leaf, 2 onion slices, 2 thyme sprigs, juice of 1 lemon. Preheat the broiler on low. Trim the chard stems, then cut into 2 to 3 inch lengths, on the diagonal. Drop them into the simmering water, add 1/2 teaspoon salt, and cook until tender but still just a little resistant to the knife, about 12 minutes. Scoop them out, reserving the cooking liquid. Heat the oil in a 10 inch skillet with the onion, basil, and saffron threads. Cook over medium heat, stirring occasionally, until the onions soften and the saffron begins to yield its color, about 5 minutes. Add the blanched chard stems, season with salt and pepper, then add a cup of the reserved cooking water. Simmer, covered, until the stems are fully tender, about 7 minutes. Remove the lid, add the tomatoes, and cook until the remaining liquid has reduce to a syrupy consistency. Transfer the cooked chard stems to a small gratin dish. Scatter the cheese over the top then slide under the broiler until the cheese is lightly browned in places. Garnish with a few more torn basil leaves, then serve. Yield: 4 servings CHEF DU JOUR DEBORAH MADISON SHOW #DJ9495 8/8/99 Copyright, 1997, Deborah Madison, All rights reserved Posted Veg-Recipe 8/99 by J Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chard & Onion Omelet - Deborah Madison Recipe By : Deborah Madison - TVFN Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Brunch Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons extra-virgin olive oil 1 large red onion 1 bunch chard, leaves only -- coarsely chopped Salt and freshly milled pepper -- to taste 1 garlic clove 6 large eggs ( 6 to 8 eggs) -- lightly beaten 2 tablespoons chopped parsley 2 tablespoons basil leaves -- chopped/torn 2 teaspoons chopped thyme leaves 1 cup grated Gruyere cheese 2 tablespoons Parmesan cheese -- freshly grated Quarter the red onion and slice thinly cosswise. Heat 2 tablespoons of the oil in a 10inch skillet. Add the onion and cook over low heat, stirring occasionally, until completely soft but not browned, about 15 minutes. Add the chard and continue cooking, stirring occasionally, until the moisture has cooked away and the chard is tender, about 15 minutes. Season well with salt and freshly ground pepper. Meanwhile, mash the garlic in a mortar with a few pinches of salt, then stir it into the eggs along with herbs. Combine the chardonion mixture with the eggs, stir in the Gruy re cheese and half the Parmesan. Preheat the broiler. Heat the remaining oil to the skillet and when it's hot, add the eggs. Slide the pan back and forth a few times to make sure the eggs are not sticking. Keep the heat at mediumhigh for about one minute, then turn it to low. Cook until the eggs are set but still a quite moist on top. Add the remaining cheese, slide the pan under the broiler and broil until browned. Serve the trouchia in the pan or slide it onto a serving dish and cut into wedges. The gratined top and the golden bottom are equally presentable. Yield: 4 to 6 servings CHEF DU JOUR DEBORAH MADISON SHOW #DJ9495 8/8/99 Copyright, 1997, Deborah Madison, All rights reserved Posted to Veg-Recipe 8/99 by J Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mixed Greens w Garlic,Cumin,Paprika - Deborah Madison Recipe By : Deborah Madison - TVFN Serving Size : 3 Preparation Time :0:00 Categories : Salads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 cups mixed greens -- see below Salt to taste 3 large garlic cloves 1 cup finely chopped Italian parsley 1 cup finely chopped cilantro 2 teaspoons hot or sweet paprika 2 teaspoons ground cumin 3 tablespoons fruity olive oil **GARNISH** green or oilcured Moroccan olives lemon wedges tomato -- (optional) Use mixed greens, such as kale, chard, beet, or escarole. Discard any inedible parts of the greens, such as kale stems and tough ribs. Plunge the leaves into boiling salted water and cook until tender, 5 to 7 minutes. Drain, then chop into small pieces. Pound the garlic with 1/2 teaspoon salt in a mortar until you have a rough paste, then work in the parsley and cilantro and pound them briefly to release their flavors. Add the paprika and cumin. (If you do not have a mortar and pestle, chop the garlic with the parsley and cilantro, then add the spices.) Warm the oil in a wide skillet over medium heat with the garlic-herb mixture. As soon as it releases its flavor, when the oil has heated, add the greens. Cook, stirring frequently, until any extra moisture has evaporated. Taste for salt. Pile into a dish and garnish with the olives, lemon, and tomato wedges. Makes 3 to 4 servings. CHEF DU JOUR DEBORAH MADISON SHOW #DJ9495 8/8/99 Copyright, 1997, Deborah Madison, All rights reserved Posted Veg-Recipe 8/99 by J Pellegrino - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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