Author Topic: Chard on NP?  (Read 2280 times)

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Offline TXCraig1

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Chard on NP?
« on: October 15, 2012, 10:41:54 AM »
Has anyone tried chard on NP? Any issues with excessive water loss in a 60 second bake? or does it wilt nicely?
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Offline Jackitup

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Re: Chard on NP?
« Reply #1 on: October 15, 2012, 11:24:01 AM »
I've eaten a lot of chard and love it. Tender as spinach with a deeper flavor like collards. I would treat it like spinach with the younger leaves being most tender. Haven't done it on 60 second bakes but have done plenty NY style with it. Cut in thick strips, texture is a bit sturdier than spinach but still tender. Also great in calzones. Treat the stems like a separate veggie, almost like a celery but more tender

jon
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Offline MightyPizzaOven

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Re: Chard on NP?
« Reply #2 on: October 19, 2012, 09:08:41 AM »
This off subject, growing up my favorite soup was Swiss Chard and Lentil Soup With Lemon Juice


http://www.food.com/recipe/swiss-chard-and-lentil-soup-with-lemon-juice-276909

Where did you buy your Chard from?
Bert

Offline TXCraig1

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Re: Chard on NP?
« Reply #3 on: October 19, 2012, 09:32:45 AM »
This off subject, growing up my favorite soup was Swiss Chard and Lentil Soup With Lemon Juice


http://www.food.com/recipe/swiss-chard-and-lentil-soup-with-lemon-juice-276909

Where did you buy your Chard from?

Central Market, but my local HEB almost always has it.
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Offline FuocoPizza

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Re: Chard on NP?
« Reply #4 on: October 19, 2012, 06:03:37 PM »
I would try spreading out onto a baking tray first, little olive oil and salt/pepper and roast in the oven for a few mins.

Offline Jackitup

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Re: Chard on NP?
« Reply #5 on: October 19, 2012, 06:18:45 PM »
It's also great on a sandwich instead of lettuce as well as salads
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Offline bfguilford

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Re: Chard on NP?
« Reply #6 on: October 19, 2012, 10:09:33 PM »
Craig: I don't have direct experience with chard on a 60 second pie, but we do eat a lot of chard, and it's got quite a high water content, especially in the "spine" (for lack of a better term). I think I would cut the leaf on both sides of that center spine, an it would probably wilt pretty nicely. I guess there's only one way to know for real...

Barry
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Offline norma427

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Re: Chard on NP?
« Reply #7 on: October 19, 2012, 10:43:04 PM »
Craig,

I didn't try chard on any pizzas, but did try organic kale.  I guess they are somewhat alike, but sure don't know. 

Norma

Offline bfguilford

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Re: Chard on NP?
« Reply #8 on: October 19, 2012, 11:09:27 PM »
Norma:

My experience cooking with both chard and kale is that chard has quite a bit more water content.

Barry
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Offline norma427

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Re: Chard on NP?
« Reply #9 on: October 20, 2012, 07:22:30 AM »
Norma:

My experience cooking with both chard and kale is that chard has quite a bit more water content.

Barry

Thanks Barry!  :)

Norma

Offline TXCraig1

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Re: Chard on NP?
« Reply #10 on: October 20, 2012, 11:24:59 PM »
I put it on raw, and it worked great. No water issues at all. It would be a mistake to precook for NP unless you wanted to just put stacks of the stuff on a pie. I cut out the center stalk and chopped it into about 3/4 inch slices. I also topped the pie with buffalo mozz, hot fennel sausage, and Calabrian chilies.
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Offline Chicago Bob

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Re: Chard on NP?
« Reply #11 on: October 20, 2012, 11:30:04 PM »
I put it on raw, and it worked great. No water issues at all. It would be a mistake to precook for NP unless you wanted to just put stacks of the stuff on a pie. I cut out the center stalk and chopped it into about 3/4 inch slices. I also topped the pie with buffalo mozz, hot fennel sausage, and Calabrian chilies.
Not trying to go off topic but that raw dough pic looks like buttah....
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Offline Jackitup

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Re: Chard on NP?
« Reply #12 on: October 20, 2012, 11:34:31 PM »
Looks delicious, makes me even more pissed I forgot it last nite!

jon
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Offline bfguilford

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Re: Chard on NP?
« Reply #13 on: October 20, 2012, 11:51:53 PM »
Looks great, Craig. I'm glad it worked out. How did it taste?

Barry
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Offline TXCraig1

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Re: Chard on NP?
« Reply #14 on: October 20, 2012, 11:53:10 PM »
It was very good. I'd make it again for sure.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline Jackitup

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Re: Chard on NP?
« Reply #15 on: October 21, 2012, 12:01:50 AM »
Have you tried broccoli rabe on a pie? That would have to be tasty too.

jon
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline TXCraig1

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Re: Chard on NP?
« Reply #16 on: October 21, 2012, 12:04:33 AM »
Have you tried broccoli rabe on a pie? That would have to be tasty too.

jon

Yes, at the Texas Pizza Summit. It's hard for me to find. I used broccolini a couple times recently at the Garage - see pics there. Both are very good.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline Chicago Bob

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Re: Chard on NP?
« Reply #17 on: October 21, 2012, 12:07:52 AM »
It was very good. I'd make it again for sure.
Sounds good....wonder how a collard(not cooked down too much in a garlic,butter, Texas Pete pot liquor) topped with ham hock bits from the pot would turn out...a white pie with Gruyere maybe? Pot liquor drizzle...my snizzle?   8)
« Last Edit: October 21, 2012, 12:10:11 AM by Chicago Bob »
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Offline TXCraig1

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Re: Chard on NP?
« Reply #18 on: October 21, 2012, 12:13:20 AM »
Sounds good....wonder how a collard(not cooked down too much in a garlic,butter, Texas Pete pot liquor) topped with ham hock bits from the pot would turn out...a white pie with Gruyere maybe? Pot liquor drizzle...my snizzle?   8)

I look forward to seeing you make one and telling us how it was.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Chicago Bob

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Re: Chard on NP?
« Reply #19 on: October 21, 2012, 12:19:39 AM »
I look forward to seeing you make one and telling us how it was.
Now you know I can't make that type of stuff ....yet.
Was jus wondering if it sounded doable on one of your great NP pies that you bake in the garage.... :chef:
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Offline Jackitup

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Re: Chard on NP?
« Reply #20 on: October 21, 2012, 12:22:12 AM »
Sounds good....wonder how a collard(not cooked down too much in a garlic,butter, Texas Pete pot liquor) topped with ham hock bits from the pot would turn out...a white pie with Gruyere maybe? Pot liquor drizzle...my snizzle?   8)

Love collards, or any of the greens for that matter. But as you said they WOULD need some par-cooking or very thinly julienned as they are probably they tougher of the bunch, which is why texturally I like them so much and their deep flavor.

jon
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline Chicago Bob

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Re: Chard on NP?
« Reply #21 on: October 21, 2012, 12:46:46 AM »
Love collards, or any of the greens for that matter. But as you said they WOULD need some par-cooking or very thinly julienned as they are probably they tougher of the bunch, which is why texturally I like them so much and their deep flavor.

jon
Yes, their deep flavor is the draw when released into a good fairly spicy pot liquor. I think that the soul food joints I've been to waaay over cook them almost into mush. Just thought that veg might be good on a NP pie.....along with some shredded ham hock meat.
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Offline Jackitup

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Re: Chard on NP?
« Reply #22 on: October 21, 2012, 12:51:27 AM »
I agree, they need some cooking, and with some smoked meat is the best, but many mush them to death. Thinking of a savory cheese cake or fritatta tomorrow with some greens and capicola, hashbrown crust.....hmmmm

jon
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline Chicago Bob

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Re: Chard on NP?
« Reply #23 on: October 21, 2012, 01:09:13 AM »
I agree, they need some cooking, and with some smoked meat is the best, but many mush them to death. Thinking of a savory cheese cake or fritatta tomorrow with some greens and capicola, hashbrown crust.....hmmmm

jon
That fritatta option sounds like something my Italian granny would whip up a big pan of an leave under a piece of foil on top of the stove for all to cut a chunk off of throughout everyones comings an goings on a nice lazy Sunday.  8)
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