Monday, 11 June 2012

Episode 60 - Follow Through - Monday, June 11, 2012

Link to Episode 60!  Please note:  On June 18, 2012, I noticed the file for this episode was missing.  It is now re-uploaded.

Creativity Studio

The U.F.O.s have invaded!

Country Living

Link to Rhubarb Coffee Cake over on

Swiss Chard Pasta

150gm (about 1/4 lb) pancetta, diced
5-6 shallots, halved and sliced
1 bunch swiss chard, thick stems removed and sliced, and greens chopped coarsely
1 jalapeno, seeded and sliced thinly
5 cloves garlic, sliced thinly
350 gm package of fresh pasta (about .75 lb-ish)
olive oil, if needed

Have a pot of hot water ready to cook pasta.
Saute pancetta in a large non-stick pan until crispy and some fat has rendered. Remove pancetta and some of the fat and set aside, leaving about 1 tbs. fat in the pan. Add the shallots and sliced chard stems to the pan, and saute until well softened, adding extra pancetta fat or olive oil as necessary. Add jalapeno and saute until slightly soft. Add garlic and saute until fragrant and softened. Add chopped chard and reserved pancetta. Put pasta on to cook. Saute chard until wilted and reduced and not much water is left in the pan. Keep chard mixture warm while pasta cooks. When pasta is cooked, drain, and add chard mixture to the pot. Stir well (this is a bit challenging), and place in a serving dish.
Serves about 2-4, depending on hunger.

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