Swiss Chard Dolmas with Roasted Romanesco Cauliflower and Swedish Microbrews

There is a predisposition common to many Eastern European countries, as well as many that ring the Mediterranean, and that is the strong desire to stuff things, roll things or wrap things up.

This can be found in the Greek tradition of stuffing anything that they can catch (eggplants, tomatoes, fish, shellfish, zucchini), the Russian desire to wrap any and all meat products in cabbage, and the Caucasian/Persian desire to use any green leaved eatable item as a way to contain rice or meats.

I took a green that is readily available year-round, Swiss Chard and decided to make some type of rolled dish gratin with it.  I wanted to make it filling enough for a meal by itself, but not heavy or greasy.  I'm calling them "dolmas" because I think that this recipe is more in the Greek and Armenian tradition than anything else.

Once I made the decision to use a brown rice pilaf as a base stuffing, I wanted to give a sweet-savory aspect to the dish.  I used roasted romanesco cauliflower and pine nuts as the savory base, and pomegranate concentrate and dried currants to lend a sweet aspect.  Romanesco Cauliflower is one of my absolute favorite vegetables, and it is absolutely beautiful to look at.  My photos do it no justice, as it has a unique fractal nature that makes it look like a sculpture.

I used a béchamel sauce as a binding agent, but based on a recipe I have read in the past, I used yogurt rather than milk to complete my Mediterranean style meal, and the sourness that it brings melded nicely with the other flavors.




The Oppigards Winter Ale from Sweden made for a nice accompaniment to the creaminess of the dish.  It had just enough spice and alcohol to be balanced.  I would recommend this as a unique style for a winter ale.

Recipe: Swiss Chard Dolmas

1 large bunch of Swiss Chard, washed
2 cups of cooked Brown Rice Pilaf (recipe below)
1/4 cup dried currants
1/4 cup of pine nuts, lightly toasted
1 head of romanesco cauliflower, salted and roasted and finely chopped
1 cup of yogurt béchamel (recipe below)
1 teaspoon of pomegranate concentrate
Gruyère Cheese
salt, pepper

Blanch the leaves of chard whole for 2 minutes, remove to plate or paper towels to cool and dry.  Remove stems to base of leaf and chop stems finely and place in bowl.  Add rice pilaf, 1/2 yogurt béchamel, amount of cheese desired, pomegranate concentrate, currants, romanesco, pine nuts and spice to desired amount.  Starting from the base of the leaf, place about 1 large spoonfull of rice mixture to chard, rolling while gathering in sides of leaf to make a tight cigar.  Place in oven and broiler proof dish seam side down.  Continue with all leaves.  Add 1/4 cup of white wine to bottom of pan, adding the remaining béchamel and desired amount of cheese to top of dish.  Bake for 15-20 minutes, broil on high until top is browned.  Remove from oven and allow to rest for 5 minutes.

Recipe: Brown Rice Pilaf

1 cup of brown rice
1/4 cup of vermicelli
1 3/4 cup of water or broth
butter

Saute vermicelli until browned, add rice and water. Once at boil, turn down to simmer and cover.  Cook for 45 minutes or until rice is finished.

Recipe: Yogurt Béchamel

1 Tbs Butter
1 Tbs AP Flour
1 1/2 cup of Plain Yogurt
Pepper, Nutmeg

Melt butter, add flour and cook until flour is well combined, and then 30 seconds longer.  Remove from heat, add yogurt, freshly ground pepper and a small amount of freshly grated nutmeg.  Place back over medium heat, and carefully bring to high temperature, never stopping stirring.  Cook for 2 minutes.