Hazelnut Chard Roulade

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Bill and Maureen had us over for a delightful evening last week, and Marueen fed us an Almond Spinach Roulade for dinner. It. Was. Delicious. The blending of flavors and textures wonderful, and unique and beautiful besides.

Maureen graciously shared her recipe and I made it for our Fern Creek community dinner last night. We eat with our apprentices once a week, bringing various dishes to our common table. All of us have eaten well this summer, and learned new recipes and new ways of preparing food and combining ingredients from each other.

For my roulade I substituted chard for spinach, because chard is what we have in the garden at the moment. Maureen made hers with almonds, and I did this first time, but since hazelnuts are the nuts in my region, that’s what I’ll try next and recommend here.

This dish takes a little bit of work, but not as much as it looks like it should. Anyone who can read a recipe can pull this off. We served ours with roasted rosemary fingerling potatoes, roasted delicata squash, and yellow beans. A most delicious meal eaten outside on the picnic table down by the giant maple tree.  A perfect late summer supper.

Hazelnut Chard Roulade. (Serves 4-6 depending on what all else is served for supper)

For pancake:
Preheat oven to 350˚.
Using a mixer or blender blend the following well:

1  cup whole wheat flour
1 tsp. baking powder
1/2 tsp. salt
2 c. milk
2 eggs
3 Tbsp. butter

Pour into a well greased cookie sheet and bake for 25 minutes. Make the filling while the pancake bakes.

Cool pancake about 10 minutes and then invert onto the counter or a cutting board. Spread with filling, and then roll the long edge to form a long roll. Slice into about 15 rounds. This can be done ahead. Just before serving saute in oil or butter until brown and heated through.

Filling:
Saute 1 small onion (or several green onions) and 1/2 c. chopped hazelnuts (or almonds) in about a Tbsp. butter or oil.

When onion is translucent add 1 Tbsp. flour, 1/2 tsp. thyme, 1/2 tsp. nutmeg and salt and pepper to taste. Blend into a paste and then add 8-10 c. chopped chard with the stalks removed and cook on low until the chard is soft. Cool slightly.

Spread on pancake and top with grated cheese. Roll, slice in rounds and sauté as described above.

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