Monday, April 21, 2014

A few good cookbooks… a hearty vegetable side for Easter dinner and holiday chocolate




The chef/owners of Philadelphia's Vedge, have just published a cookbook bearing the name of the restaurant. That along with two of David Tanis' latest cookbooks have kept me busy reading for the last couple of days.
For our Easter dinner this year I've decided to keep things super simple with a main dish of  grilled salmon and a livelier side dish, which lead me to swiss chard al forno from David Tanis' One Good Dish. 

Our local market had rainbow chard available so I substituted that for the Swiss chard used in the recipe.
The chard before the béchamel and cheese is added. The rainbow stalks add a nice depth of color with the deep green chard. 
Chard al Forno 

After dinner we enjoyed a delicious Easter Egg from Le Petit Mitron Chocolatier 
A surprise of  dark and white chocolate and sugared candy pieces inside the Easter egg.

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1 comment:

  1. UnknownApril 21, 2014 at 6:38 AM

    Happy Easter, dear friend! Glad to hear that the Vedge cookbook is out. It is one of my most favorite restaurants! Your Easter dinner sounded divine. I have been down for the count with this bronchial bug that's going around so I didn't make it to VA for the weekend. The boys and I have been hanging on the couch for days. n

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