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Tuesday, 01 April 2014 23:54

Scrap Frugality

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Like many a budding Bay Area cook, I once went through a serious "Chez Panisse Vegetables" phase. I cooked through that book high and low, discovering the thrill of roasted beets and the wonders of fava beans. I remember the cheery suggestion from the Swiss chard chapter: "The crisp-textured stems are delicious steamed, stewed or gratineed." That sounded intriguing. Anything is delicious gratineed, after all. But so many bunches of Swiss chard later, I have to say that the majority of those stems have gone into my compost bin. They take longer to cook than the leaves, which is why most cooks usually toss them.

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Like many a budding Bay Area cook, I once went through a serious "Chez Panisse Vegetables" phase. I cooked through that book high and low, discovering the thrill of roasted beets and the wonders of fava beans. I remember the cheery suggestion from the Swiss chard chapter: "The crisp-textured stems are delicious steamed, stewed or gratineed." That sounded intriguing. Anything is delicious gratineed, after all. But so many bunches of Swiss chard later, I have to say that the majority of those stems have gone into my compost bin. They take longer to cook than the leaves, which is why most cooks usually toss them.

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