Because I always buy large jars of pimientos, I always end up with more sauce than I want for one dish.
This uses the leftover Pimiento Sauce from the Grilled Shrimp
That jar had both red and yellow peppers in it. – the red for the sauce and the yellow in the gratin.
I often make vegetable gratins, but, normally I use Greek yogurt along with cheese to bind it. I had the leftover Pimiento Sauce in the fridge, a pile of chard on the counter and it was cool enough to use the oven.
Chard Pimiento Gratin
Total time: 40 minutes
- 8oz (240gr) chard, roughly chopped, leaves and stems
- 1 roasted yellow pepper, chopped
- 1oz (30gr) feta, crumbled
- 1 egg
- 1/2 cup Pimiento Sauce
- Pimiento Sauce:
- 4oz (120gr) pimento pimiento (pimento) or roasted red peppers
- 1 cup (8oz, 240ml) tomato sauce
- 1 shallot
- 2 cloves garlic
- 2 tsp olive oil
- 1 tsp oregano
- 1/2 – 1 tsp chili powder
- 2 tsp Balsamic vinegar
- Red pepper flakes, if you want more heat
- In medium bowl beat egg.
- Add Pimiento Sauce and mix well.
- Add chard, pepper well
- Gently stir in feta.
- Lightly oil a baking dish. Spoon chard into dish, packing it down, and bake at 400F (200C) for 30 minutes.
- Remove and serve directly from baking dish.
- Pimiento Sauce:
- Finely chop shallot and garlic.
- Heat oil in small sauce pan over medium heat. Add chili powder, shallot and garlic and sauté until tender, about 3 minutes.
- Add the remaining ingredients for sauce and bring to a boil over medium heat.
- Reduce heat, cover and simmer for 5 minutes.
- Purée with blender or immersion blender.
- Save half or a bit less of the sauce for another use.
I’m done with plums.
I’m done with making plum jam and I want to be done with picking up runny dog poo full of plum pits.
I’m also done making plum clafoutis,
This is how many plums I need for clafoutis. For a batch of jam that same basket was full to overflowing. I made three batches of jam and now have 30 freezer bags of jam in my freezer for a total of 15 lbs of jam.
It’s not that I’m out of plums… This has been such a prolific year there are easily 5 times as many plums left on the trees as I’ve used (and the dogs have eaten…. they actually pick them off the lower branches). But we’re going to be gone for 4 days. By the time we get home the birds will have finished them off (I hope).
This is the view from my desk.
I mentioned in an earlier post that all of the cows go to the corner of the field by my potager every night at dusk. That’s the closest point to the fence and the dogs love to go out and bark at them while I water the garden.
Every morning around 9:30 they walk from that far corner, through a small gate and, single file, across this field, through another gate and up to the barn. The gates are left open this time of year.
Well… The cows and bulls walk, the calves run back and forth and scamper about.
Friday the big harvester came to cut the wheat. I could hear it and see the dust before I could actually see the harvester.
When it finally came into view it as accompanied by three raptors hunting for all the mice and bunnies being displaced by the harvest.
I really did.
But I couldn’t get the birds and the harvester to cooperate.
I did manage to get one bird, hunting.
Exciting times in the back of beyond.