I must say, I was surprised that Mr. Potato Head won! Both those guys were really great, but I figured the 12-13 year-old Bratz bunch had the most stamina for dialing in votes for Archuleta.
Can someone tell me what’s the deal with the wallet chains on those two? Is someone going to steal David Cook’s hair gel? Or David Archuleta’s lunch money? Really, who wears those outfits? Besides that guy down at Napa Auto Parts.
I guess I’m still miffed my favorite, that hunk of burning Australian love got voted off. His duet with the Irish chick was AWESOME!
For your viewing pleasure
Anyhoo. My CSA vegetables for the week are making a big green scene in my refrigerator (Green garlic! Lamb’s quarters! Spinach! Japanese Turnips!) so I wanted to use the very beautiful and lush Swiss Chard….my peeps at the farm said it was the best they had grown and boy, was this bunch of ever gorgeous. This recipe is from Gourmet, Feb 2008. It’s very nice, although my husband isn’t all that crazy about any hint of sweetness in greens. But he still calls email “internet letters”, so let’s just consider the source.
“Swiss Chard with Raisins and Almonds”
½ large onion (I used 2 large shallots), sliced lengthwise, thinly
2 ½ tablespoons olive oil
¼ teaspoon Spanish smoked paprika
2 lb Swiss chard, center ribs discarded and leaves coarsely chopped (that’s nonsense – chop up the ribs and add them to the sautéing shallots!)
½ cup golden raisins (I used regular, but I see the wisdom in golden)
½ cup water (use a little less – the chard gives up a lot of moisture)
¼ cup coarsely chopped almonds with skins
1. Cook onion with ¼ teaspoon salt in a 2 tablespoons of the oil in a 5-6 quart heavy pot over medium heat, stirring until softened. Sprinkle with paprika and stir, cooking for another minute.
2. Add chard in batches, stirring down, until wilted, then add raisins and water. Cook, covered, stirring occasionally, until chard is tender, about 7 minutes. Season with salt.
3. Cook almonds in remaining oil in a small heavy skillet over medium-low heat, stirring frequently, until golden, 3-5 minutes. Sprinkle almonds over chard.
FLASH!!! I got a very nice award from JerseyGirlCooks! Thank you so very much!
It is the "Arte y Pico Award"....!