Rainbow Chard Batons
June 27th, 2007 at 6:38pm
This is my interpretation of an amazingly simple yet ingenious dish I had at El Portal de Echaurren in Rioja last fall. When I got a batch of rainbow chard from the CSA this past week, I thought I would try to recreate it.
It’s pretty simple, just tempura batter and fry the ribs, which you would normally throw out! In this case, I served them with a simple arugula pesto, also made with produce from the CSA.
food, food podcast, cooking, recipe, CSA, ReMARKable Palate, Culinary Podcast Network, Gilded Fork
Posted in recipe
Mark C. Tafoya is a personal chef in New York City. He is also a world traveler and self-taught gourmand. He is a graduate of Yale University, worked as an actor for 10 years, both On and Off Broadway, and in independent films. His love of travel and food has taken him around the world. He hopes to share his love of world cuisine with you!
