Didn’t end things with your oven on the best terms back in the spring? So you wore each other out a little. We’ve all been there. Well, it’s seen the error of its ways and come a-crawlin’ back. Bearing gifts. Like an herbaceous chard gratin and a simple blueberry crumble. Aww, come on — you know you miss it.
Heyyyyy there, it’s your oven calling. I know! It’s been a while, right? Look, this is a little awkward. Obviously. I just, well, I don’t know. Probably I’ve been mulling this over in my head for too long, and now it’s gonna come out all weird. Blehhhhhhhh! Heh heh. Ahem.
No, it’s cool, I guess maybe you’re screening my call. Can you just pick up if you’re there? I know you probably don’t want to hear from me right now. In July, right? But I’ve got a couple of things I’ve been meaning to drop off for you. And — well — I know it’s not like we ended things perfectly back in April or whenever. I was tired. And, you were right, a little crabby. I can admit that now. But you with that lime-green Dutch oven, always knocking at the door. Le Creuset. Luh Khroo-sayyyy. Snooty. And so much all the time, with the braising and the stews and the no-knead bread and the winter squash. Can I just say that calling it “Delicata” does not make it any less hard to deal with? We should all be so thick-skinned. And then the baked rice and that Herbfarm polenta? I mean, do you really need an oven for stuff like that, or do you think you might’ve been taking advantage a little?
No no, I can totally see the look on your face right now, and you’re right. This is not what I called about. It’s in the past. We’re all good. It’s just, well, that’s the thing. We were all good. Man, we were so good when we were good. And I — I dunno, maybe I’m, like totally out of left field here. Kaphewwwww! Heheh — ahem. But. I miss us. I miss you.
Right, I know. My timing kind of sucks. But when did we ever play by the rules? So it’s summer! Where do you think berry crumbles come from? Could anything scream “conceived on a beach blanket” louder? And gratins? I know for a fact that you don’t think they’re just for potatoes and butternuts. Not after that spectacular dinner in the summer of ’07. You know the one I mean.
Anyway, you’d never be so small-minded. You’re better than that. We’re better than that.
So. Please. Call me back. Just to talk. Or maybe I’ll swing by sometime with dinner and dessert, if you think that’d be okay.
Swiss Chard Gratin
\Adapted from my memory of The Herbfarm’s recipe, because I don’t have the book with me today. If you like this sort of recipe, you should really consider buying the book. You’d love it. Serve this as is, as an accompaniment to meat, or with a couple of poached or fried eggs on top. It can be baked alongside the Blueberry Crumble on the same baking sheet. Special equipment: A 1 ¾-quart baking dish.
- 1 tablespoon plus 1 teaspoon olive oil, divided
- 1 onion, finely diced
- 5 cloves garlic, chopped
- 2 pounds chard, any variety
- 1 teaspoon salt, divided
- Freshly ground black pepper
- 2 Tablespoons butter
- 2 Tablespoons flour
- 2 1/2 cups whole milk
- 1 Tablespoon chopped fresh rosemary
- 1 Tablespoon chopped fresh thyme
- Freshly ground black pepper
- 2 cups shredded Gruyere cheese, divided
- 1/2 cup grated Parmigiano cheese
- 1/2 cup fresh breadcrumbs or panko
Special equipment: A deep-dish pie plate
- 3 pints blueberries
- 1/2 cup sugar
- 1/4 cup cornstarch
- Juice of 1/2 lemon
- 1 1/2 cups all-purpose flour
- 1/2 cup light brown sugar
- 1 1/2 teaspoons baking powder
- Pinch of salt
- 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
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