Thayer in the Kitchen

Previously I posted a recipe for a Swiss Chard tart which was good, but this new recipe is fabulous!  I found it in the Chicago Tribune and they attribute it to David Leite's Leitesculinaria.com For the pastry 1 1/2 cups all-purpose flour 1 tablespoon minced fresh rosemary 1 tablespoon fresh thyme leaves 1/2 teaspoon salt 12 tablespoons cold, unsalted butter, cut into 1/2-inch cubes 4 to 6 tablespoons ice water For the filling 3 tablespoons unsalted butter 3/4 pound leeks, white and pale green parts only, rinsed of grit and cut into 1/2-inch pieces 1 pound Swiss chard, stems an leaves washed and roughly chopped, keep stems & leaves separate 3 large eggs 1/3 cup heavy cream 1/8 teaspoon nutmeg 1 1/4 teaspoons salt 1/4 teaspoon freshly ground black pepper 3 tablespoons golden raisins, plumped in boiling water for 10 minutes 3 tablespoons pine nuts 6 ounces fresh goat cheese, crumbled Note:  I used DreamFarm goat cheese which is soft and topped the...

Never cooked with farro before?  Farro is a whole grain form of wheat that has been used for centuries in Italy.  Italians usually cook farro the same way as Arborio rice to create a creamy dish called farrotto.  It has become more widely available now in the U.S.  I purchased a bag at Whole Foods Market.  It has a slightly sweet, nutty flavor and chewy texture and is high in fiber and protein.  Note:  The original recipe called for fontina cheese.  I didn't have any and substituted muenster because it would be soft and melty on top of the dish plus browning nicely. The combination of the farro, cheese and greens make for good comfort food for a chilly fall evening.  4 teaspoons olive oil 1 onion, finely chopped 1 1/2 cups farro 2 cups vegetable or chicken broth 1 1/2 cups water 1 cup freshly grated (shredded) Parmesan (about 2 ounces) 1 large bunch broccoli rabe, cut into 1-2 inch lengths, stems included.  If you don't h...

Like many varieties of winter squash, red kuri squash is very versatile. With its bright orange skin, and small teardrop shape, you'll easily recognize kuri; inside, the firm flesh has a creamy chestnut-like flavor.  We got one of these squash in our CSA box and I found this promising recipe.  Butter (for the dish) 1 small red kuri squash (a generous 1 pound), seeded 2 baking potatoes, cut into 2-inch pieces 1 small zucchini, grated 2/3 cup ricotta 1/2 teaspoon nutmeg, plus more for the top (optional) 1 tablespoon chopped parsley 1/2 cup blue cheese 1/4 cup Cheddar cheese Salt and pepper, to taste 1 tablespoon butter, cut up (for the top) 1. Set the oven at 400 degrees. Butter an 8-inch square baking dish. 2.  Cut squash in 1/2 and either bake in the oven or cook in the microwave until tender.  Scrape the flesh out of the skin and put in a large bowl. 3. In a large saucepan fitted with a steamer insert, cook the potatoes. Bring to a boil, cover the pan,...

This is a surprisingly tasty recipe for broccoli and especially appealing because it is so quick and easy. 1 bunch of broccoli, divided into florets and stalks, remove any sections that are too woody 2-3 tablespoons butter 1 medium onion, sliced and separated into rings 3 stalks celery or about 1 1/2 cups, thinly sliced 3-5 cloves garlic, minced (depends on the size of the cloves and how much you like garlic) 1-2 teaspoons fresh squeezed lemon juice 2 teaspoons grated lemon zest 1/2 teaspoon salt 1/4 teaspoon black pepper Steam the broccoli in a vegetable steamer for 5 minutes or until it is tender.  Don't overcook. Melt butter in a skillet and saute the onion, celery and garlic until softened and the onion begins to brown slightly.  Add the broccoli, lemon juice, zest, salt and pepper to the skillet and stir to combine.  Serve warm or at room temperature.  My husband put a dollop of sour cream on top of his. Its good just plain as well. Adapted fro...