Monday, August 10, 2009
Chard with Mixed Summer Veg in Brown Butter Balsamic Emulsion
Got rainbow chard and summer squash from the Brunswick farmers market last saturday. First time having rainbow chard - greens were very similar to beet greens, stems were beautifully colored raw, slightly less so cooked, but with a nicely robust texture. Sauce was delicious, though not well emulsified (problem: lack of effort); rich nutty butter + sharp balsamic (unaged, cheap) + mustard + sweet honey. Mixed vegetables were diced and effectively steamed in their own water. They lacked individual character, but were a serviceable bed for the chard. Dianne roasted some small red potatoes we also got at the market; delicious as always, with a perfectly fluffy texture inside.