Welcome! Login | Register
 

Fecteau: The Dumb & Dumber Approach to Healthcare—Fecteau: The Dumb & Dumber Approach to Healthcare

Where Will You WOO? - Week of July 20, 2017—Where Will You WOO? - Week of July…

Pedroia’s 3 RBIs Helps Red Sox Cruise Past Blue Jays 5-1—Pedroia's 3 RBIs Helps Red Sox Cruise Past…

Kraft Named Chairman of Committee for Joint 2026 FIFA World Cup Bid—Kraft Named Chairman of Committee for Joint 2026…

Top 50 New England Boarding Schools Heads Average $455,000 in Compensation—Top 50 New England Boarding Schools Heads Average…

THE LIST: The 50 Highest Paid Boarding School Heads—THE LIST: The 50 Highest Paid Boarding School…

16-Year-Old Boy Stabbed in Fight in Worcester—16-Year-Old Boy Stabbed Following Fight in Worcester

Man Arrested in Connection With Death of Milford Man—Man Arrested in Connection With Death of Milford…

Frontier Airlines Expanding TF Green Service to Six More Cities—$39 Fares—Frontier Airlines Expanding TF Green Service to Six…

Family & Friends of Stabbed Harrington Hospital Nurse Wilson to Testify in Favor of ‘Elise’s Law’—Family & Friends of Stabbed Harrington Hospital Nurse…

 
 

Chef Walter’s Flavors & Knowledge: Swiss Chard & Chutney Strudel

Wednesday, January 18, 2017

 

Swiss chard, also known simply as chard, is a beet that is grown for its deep green leaves instead of its root. Swiss chard is highly nutritious and is a good source of several vitamins. It also contains more minerals than most other greens and is very high in fiber. And if it's prepared and cooked the right way, it's absolutely delicious. You may also replace it with greens of choice for this recipe.

Serves 6

Ingredients

18 ounces frozen puff pastry

Flour for the board

1-1/4 pounds Swiss chard, washed

3 tablespoons unsalted butter, plus extra

Salt to taste

10 ounces cranberry chutney 

5 ounces Swiss cheese, cut into strips

1 egg beaten

Directions

Defrost puff pastry, and roll out slightly thinner on a floured work surface. Chop and saute the Swiss chard in butter for 5 minutes over a medium-high heat; add salt. Spread chutney on the dough. Arrange greens on top, and sprinkle with the cheese strips. Roll up the strudel evenly, and pinch ends to close.

Preheat oven to 350F.

Place the strudel on a baking sheet lined with parchment paper lightly oiled. Brush the egg over the entire surface of the strudel. Bake for 30 minutes, cut into even slices and serve warm.

Note on Strudel. Strudel is a type of sweet or savory layered pastry with a filling inside. The history of strudel dates back for hundreds of years, it was made as an easy yet satisfying meal by the poor. The name Strudel comes from the German word for "whirlpool" or "eddy". The rolled version of the pastry looks like the inside of a whirlpool. Strudel is most often associated with Austrian cuisine, but is also a traditional pastry in the area formerly belonging to the Austro-Hungarian Empire. Strudel gained popularity in the 18th century through the Habsburg Empire (1278-1780). In these countries, apple strudel is the most widely known. Apple strudel is considered to be the national dish of Austria, and is the official state pastry of Texas. The Viennese are the ones who made this dish famous with their delicate, thin layers of dough and sweet, tart apple filling. It was the Turkish Baklava pastry, introduced into Austria in 1453 that laid the foundation for strudel. Gradually strudels with different fillings were created. The oldest strudel recipe is for a milk-cream strudel. It was handwritten in 1696 and the original can be found at the Viennese City Library. From 1800 onwards many types of strudels were created. These include apple strudel, almond strudel, semolina strudel, rice strudel, quark strudel, milk-cream-strudel, grape strudel, poppy strudel, nut strudel, cabbage strudel, meat strudel, damson strudel, cherry strudel, pear strudel, apricot strudel, ham strudel, coffee strudel, Parmesan strudel, roll strudel, mushroom strudel, herb strudel, and cinnamon strudel.

Master Chef Walter Potenza is the owner of Potenza Ristorante in Cranston, Chef Walters Cooking School and Chef Walters Fine Foods. His fields of expertise include Italian Regional Cooking, Historical Cooking from the Roman Empire to the Unification of Italy, Sephardic Jewish Italian Cooking, Terracotta Cooking, Diabetes and Celiac. Recipient of National and International accolades, awarded by the Italian Government as Ambassador of Italian Gastronomy in the World. Currently on ABC6 with Cooking Show “Eat Well."  Check out the Chef's website and blog. 

 

Related Slideshow: Foodie Getaways in Massachusetts

Food lovers will love these destinations statewide for indulging your palate.

Prev Next

Gourmet Getaway

Vienna Historic Inn + Restaurant, Southbridge, MA

A feast for all your appetites. This historic inn is filled with old world charm, antiques, chandeliers & steins. Each room is adorned with soft music, ambience and uniqueness. You will be delighted with hard-to-find Austrian, German, Swiss, French as well local meats, seafood and vegan options. An extensive gluten-free menu available. The beer garden will be open through the end of the October.

14 South Street, Sturbridge Restaurants Road, Southbridge, MA. 508-764-0700. www.thevienna.com

Prev Next

Jewish Food Tour

Ahla Food Tours, Brookline, MA

Explore Jewish cuisine on this eye-opening 3-hour walking tour of historical Brookline and experience what TV Diner called a "fabulous Boston neighborhood tour!" and Jewish Advocate raved is "whetting the appetites of Jewish and non-Jewish diners alike". You'll taste authentic Jewish food - matzo ball soup, latkes, falafel, kosher wines, noodle kugel ice cream and dozens more. Hear unique anecdotes about the welcoming Brookline purveyors and savor the rich history of Jewish Brookline.

1230 Commonwealth Ave., Boston, MA. 617-821-7667. foodbyfoot.com

Prev Next

Brewery Internship

Blue Hills Brewery, Canton, MA

We're lucky in Massachusetts to have many microbreweries, large and small, for touring and tasting. But Blue Hills Brewery has combined its makes great tasting beers with a real educational imperative--an internship. A dream come true for beer lovers, candidates can vie for working with Blue Hills' Master Brewer Andris Veidis in a true apprenticeship. Not for the casual brewer. To learn more, check online, here. http://bluehillsbrewery.com/internship.php

1020 Turnpike Street, Canton, MA. 781-821-2337. bluehillsbrewery.com

Prev Next

Sweet Destination

Sweet Dessert Bar, Worcester, MA

A dessert lover's destination, Sweet was recently in the news for having challenged New York chef Dominique Ansel as laying claim to the invention of the cronut. Whether you're team Worcester or team NYC, enjoy Sweet's lounge chairs or sit at the bar, have a drink and watch as the chefs prepare a one of a kind dish for you. Not your average piece of cake, Sweet's appetizers and desserts are inspired by the freshest local ingredients, seasonal fruits, and artisan chocolates.

305 Shrewsbury St., Worcester, MA. 508-373-2248. www.sweetworcester.com

Prev Next

Old + New Dining

The Farm Table, Bernardston, MA

In the lush Pioneer Valley between Deerfield and the Vermont border, this remarkably restored 1800 farmhouse features cutting-edge green energy and the freshest local and regional foods seasonally available. Combine a delicious sojourn with holiday shopping at Kringle Candle and Kringle Christmas Barn.

219 South Street (Rte. 5), Bernardston, MA. 413-648-5200. kringlefarmtable.com

Prev Next

Fried Clam Pilgrimage

Woodman's of Essex, Essex, MA

Keep summer alive year-round by making a pilgrimage to this institution that is counting down to its 100-year anniversary. Go for the fried clams, because that's what was invented here on July 3rd, 1916. Lawrence "Chubby" Woodman, at the humorous suggestion of a friend, fried up a few clams at his roadside stand in Essex, Massachusetts and the original fried clams were born.

121 Main St, Essex, MA. 800-649-1773. www.woodmans.com

Prev Next

Oyster Expedition

East Dennis Oyster Farm, Cape Cod, MA

If you think oysters are a summer pleasure, you're right but you're wrong. Late October and November yield some of the best oysters, so consider bundling up and heading to the Cape for a tour of John and Stephanie Lowell's farm on the tidal flats off Quivett Neck. To make an appointment for a tour, go here.

484 Center Street, Dennis, MA. 508-398-3123. www.dennisoysters.com

Prev Next

Hit the Trail

Massachusetts Wine + Cheese Trail

A wine and cheese trail in Massachusetts? That’s right, the Bay State features 40 licensed wineries, producing wine from a collection of locally grown fruits – grapes, apples, cranberries, peaches, and blueberries – across, roughly, a total of 2,200-acres of wine farm land, where 439 acres are devoted exclusively to wine production. You can download a map and pick up the trail at any place, exploring small and pristine providers.

Read more and download a map, here.

Prev Next

Wine in the City

City Wine Tours, Cambridge, MA

Want an urban oenophelia adventure? City Wine Tours is the perfect gateway to enjoying Boston's vibrant wine culture and best restaurants. Sip, savor, and explore as we take you on a walking tour through Boston's most historic neighborhoods, with stops at award-winning restaurants, luxury hotels and gourmet wine shops. Cheers.

One Mifflin Place, Suite 400, Cambridge, MA. 855-455-8747. www.citywinetours.com

Prev Next

A New Kind of Crawl

Dishcrawl Pioneer Valley, Springfield, MA

You love a pub crawl? How about a restaurant crawl? The foodies at Dishcrawl aim to provide you with Pioneer Valley's premier culinary social experience by bringing together neighborhood restaurants, local chefs, regional food producers and fellow food enthusiasts. Join for a one-of-a-kind gastronomic adventure! Check out next week's All Hallows Eve crawl in Amherst, MA.

22 Malibu Drive, Springfield, MA. 413-351-2148. dishcrawl.com/pioneervalley

 
 

Related Articles

 

Enjoy this post? Share it with others.

 
Delivered Free Every
Day to Your Inbox