Yield 10 Number Of Ingredients 17 Steps:
1 For the dough: Use your fingers to knead together the cornstarch and softened butter in a small bowl 2 Whisk together the flour and salt into a large bowl 3 Add the water and vinegar; stir to incorporate 4 Add the butter mixture, using your hands to fold it into the flour mixture, kneading until it is fully incorporated 5 Transfer to a floured work surface and knead for a few more minutes, adding flour to the dough as necessary, until it is elastic and tacky but not sticking to your hands 6 Refrigerate, wrapped in plastic wrap, for at least 30 minutes 7 For the filling, first build a bechamel sauce: Melt 1 tablespoon of the butter in a saucepan over medium heat until foamy, and stir in the flour to form a smooth roux 8 Cook, stirring occasionally, until the roux turns sandy brown in color, about 5 minutes 9 Meanwhile, in a separate saucepan bring the milk just to a boil over medium heat, then turn off the heat 10 Once the roux has browned, whisk in the hot milk; bring the mixture to a boil (medium heat) and cook for 10 minutes, whisking constantly 11 Remove from the heat and let cool 12 Wash and very thoroughly dry the chard, then strip the leaves from the stems 13 Reserve the stems for another use, if desired 14 Stack the leaves and cut them into strips 15 Melt the remaining tablespoon of butter in a large skillet over medium heat 16 Add the scallions and cook until tender, 2 to 3 minutes 17 Add the chard strips; cook until they have completely collapsed and most of the liquid has evaporated, 3 to 4 minutes 18 Add the caramelized onions and Pernod and cook, stirring occasionally, for 3 minutes or until the filling is moist but no longer soupy 19 Add the bechamel; bring the mixture to a boil, then reduce the heat so the mixture is barely bubbling 20 Stir in the cheese until it is emulsified 21 Stir in the salt, taste, then add more salt if needed 22 Cover and refrigerate until cold, at least 1 hour 23 Position oven racks in the upper and lower thirds of the oven; preheat to 450 degrees 24 Line two baking sheets with parchment paper or silicone liners 25 To form the empanadas, transfer the dough to a lightly floured work surface 26 Roll out the dough to a thickness of 1/4 inch 27 Trace and cut out ten 4-inch rounds, gathering the scraps and rerolling the dough as necessary 28 (If the dough rounds shrink, refrigerate them for 30 minutes, then try rolling them again 29 ) Brush a little egg wash around the inside rim of each dough round, and scoop 3 tablespoons of the chilled filling into the center of each round 30 Rub your hands with oil, then pick up each round and fold it into a half-circle, stretching over the filling if needed 31 Pinch 1/2 inch of dough together around the outside, then crimp the edges to seal 32 Arrange the empanadas on the baking sheets, spaced at least 1 inch apart 33 Brush each one with more egg wash 34 Bake on the upper and lower racks until deeply golden brown, rotating the baking sheets top to bottom and front to back halfway through baking, 15 to 20 minutes total 35 Serve hot
Time 2h30m Yield 6 serving(s) Number Of Ingredients 15 Steps:
For the Dough:. In a bowl, combine the flour, lard, butter and salt. Mix lightly with your fingers until the mixture forms pea-sized pieces. Using a fork, stir in the ice water, a little at a time, until a dough forms, and then knead lightly until it comes together in a ball. Wrap in plastic wrap and refrigerate for at least 1 hour or as long as overnight. For the Filling:. In a large frying pan over medium heat, warm the olive oil. Add the onion, salt and pepper and sauté until the onion is soft and begins to turn lightly golden, 7 to 10 minutes. Add the chard stems and cook for 1 to 2 minutes. Then add the chard leaves and cook, stirring, until tender, 3 to 4 minutes. Transfer to a bowl and let cool. Add the cheeses and lime juice and mix well. Taste and adjust the seasonings. To Assemble:. On a lightly floured board, roll out the dough about 1/8 inch thick. Using a 3 inch round cookie cutter, cut out 12 rounds. Place about 2 teaspoons of the filling on ½ of each round, leaving a ½ inch border. Dampen the edges of the dough with a little of the egg glaze, then fold the dough over to enclose the filling. Seal the edges by pressing firmly with the tines of a fork. Arrange the empanadas on a tray, cover with plastic wrap and chill for at least 30 minutes or up to 3 days before baking. Preheat an oven to 350 degrees F. Place the empanadas on a baking shee. Brush the tops with the egg glaze and sprinkle with cracked pepper. Using a sharp knife, cut 2 or 3 small slits in the top of each empanada to allow steam to escape. Bake until golden, about 30 minutes. Transfer to a rack to cool. Serve warm or at room temperature.
Time 40m Yield 4 servings Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F. Soak the lasagna noodles in a bowl of hot water until they begin to soften, about 10 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chard stems and garlic and cook until golden, about 4 minutes. Add the chard leaves and cook until wilted, about 3 more minutes. Mix the ricotta, cream, egg, parmesan, basil, 1/2 teaspoon salt, and pepper to taste in a small bowl. Brush a 2-quart baking dish with oil and add 3 noodles in a single layer. Top with half of the ricotta mixture, chard and asiago. Repeat with the remaining noodles, ricotta mixture, chard and asiago. Cover with foil and bake until the cheese melts, about 20 minutes. Remove the foil, sprinkle with mozzarella and bake until bubbly and golden, about 5 more minutes.
Time 45m Yield 4 Number Of Ingredients 6 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil. Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet. Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top. Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.
Time 40m Yield Serves 4 Number Of Ingredients 6 Steps:
Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 minutes and drain. Fill a bowl with ice water. Bring a large pot of generously salted water to a boil and add the chard. Cook for 1 to 2 minutes, until just tender. Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 minutes, until tender. Add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes. Add the garlic and cook, stirring, just until the garlic begins to smell fragrant about 1 minute. Add the chopped greens and raisins or currants and toss together until they are well coated with oil and heated through, 2 to 3 minutes. Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature.
Number Of Ingredients 13 Steps:
Preheat oven to 400 degrees. Choose 12 large chard leaves (each should be about 10 inches long and 5 inches wide) or 24 smaller leaves; set aside. Coarsely chop enough of the remaining leaves to make 4 1/2 cups; reserve remaining leaves for another use. Bring a large pot of water to a boil; add a pinch of salt. Blanch whole leaves, 1 at a time, until tender and bright green, about 5 seconds. Lay flat on a baking sheet lined with paper towels to drain. Melt butter with oil in a medium skillet over medium heat. Add leeks, scallions, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until translucent, about 3 minutes. Add chopped chard, and cook, stirring occasionally, until chard has wilted, about 3 minutes more. Transfer to a medium bowl, and add pine nuts; let stand until cool. Stir in rice, cheeses, and breadcrumbs. Season with salt and pepper. Place a blanched leaf facedown on a work surface. Cut out thickest part of stalk, about one-third of the way up leaf; slightly overlap the cut ends. If using smaller leaves, overlap 2 leaves so they are about 10 by 5 inches. Spoon 1/3 cup filling about one-third of the way up leaf. Fold bottom of leaf over mixture. Fold in sides. Roll to enclose filling completely, creating a 3-by-2-inch bundle. Repeat with remaining leaves and filling. Transfer to a 9-by-13-inch baking dish. Tent with foil. Bake until heated through, about 15 minutes. Spoon warm sauce onto plates; serve 2 or 3 bundles per plate.
