That would be dishes as in food items which resulted in a lot more than two dishes to wash (leftover night is better at that game). TheHusband helped me out tonight and we made braised red cabbage from Orangette and Green Apple, Cheese and Chard Oven Omelet from The Splendid Table’s How to Eat Supper. I thought both were delicious and complemented each other nicely; TheHusband just said, “eh, I’ll eat it without complaint, but won’t ask for more”. At least he didn’t decline the leftovers for lunch or worse yet ask to order pizza after one bite – that hasn’t happened yet. Even though he is very tired of chard. Which is too bad because I’m sort of in love with it – like spinach but sturdier — woooo!
I loved the sweet-sour tang of the cabbage and it turned a beautiful vibrant eggplanty purple color. And how can you not love the oven-omelette with its vast quantities of cheese (two cups!). I used half of the humongous onion I got last week (the one that was almost the same size as the small cabbage next to it), it weighed like 21 ounces (if that doesn’t mean anything to you consider the fact that a 3 lb. bag of onions normally has more than two in it; or the fact that the medium-large red onion in my pantry weighed 10 ounces). I did question the bake time for the omelet and ended up taking it out about 10 minutes earlier than their instructions indicated – but it was done.
Braised Red Cabbage with Apples and Caraway Seeds from Orangette
Green Apple, Cheese and Chard Oven Omelet from The Splendid Table’s How to Eat Supper
- olive oil (probably a couple tablespoons)
- 1 bunch swiss chard, stalks and leaves separated – both chopped into 1″ pieces
- 1-2 onions, cut in 1″ dice
- Salt & Pepper
- 1 clove garlic, minced
- 1/4 c water
- 1/2 Granny Smith apple, cut in 1/2″ dice
- 5 eggs
- 3/4 c milk
- 1/8 t nutmeg
- 1/8 t salt
- 1/8 t pepper
- 1 c parmesan, grated & divided into 2/3 cup + 1/3 cup
- 1 c jack cheese, grated & divided into 2/3 cup + 1/3 cup
Preheat the oven to 350 F. Using a 10″ oven safe skillet (really it is big enough), heat it over medium and add the oil. Saute the onions and chard stems until soft (adding salt & pepper to taste), then add the half of the leaves and let them wilt, then add the other half of the leaves and the garlic and let them wilt. Add the water and stir occasionally until it has totally wilted the chard and evaporated away. Remove this from the heat.
While the onions and chard is cooking beat together the eggs, milk, nutmeg, salt, pepper and the 2/3 cups of cheeses. Pour this mixture over the chard in the pan and sprinkle the remaining 1/3 cups of cheese over it. Cover with foil and bake for 30 minutes. Uncover and bake until the egg has set (no goop on the knife after it has been inserted in the middle). The recipe says 10-15 minutes, it only took me another 5 minutes.