Recipe: Peasant Pasta with Swiss Chard

I come by my love of peasant food honestly -- my grandfather's birth certificate from Sao Miguel in the Azores says "peasant" right on it. A love of bitter greens and ways to stretch a buck is in my DNA.

I'm posting this for a friend who asks me almost every week at the farmer's market how I cook swiss chard. IT Guy, this is for you.

Peasant Pasta With Swiss Chard
Serves 4 peasants

12 oz. package fettucine
1 large bunch (or two small) swiss chard
3 Tbsp. olive oil
3 cloves garlic, minced (or more to taste)
4 eggs
4 oz. fresh mozarella, cubed
salt and pepper
Parmesan cheese, grated

1. Bring a large pot of salted water to a boil. Meanwhile, slice swiss chard leaves and stems in approximately half-inch slices (you can do this while it's still bunched) and then run your knife through the leaves to rough chop. Fill a large bowl with cold water and place chard into it, swishing the chard around to clean it.

2. Cook pasta according to package directions. When it is within 4 minutes of being done, scoop the swiss chard out of the water bath and into your pasta water. Stir. Cook 4 more minutes.

3. Heat olive oil in a non-stick skillet over medium heat. Saute the garlic for about 1 minute (be careful not to burn it) and then pour garlic and oil into a small bowl.

4. In remaining traces of oil, cook the eggs over easy, over medium, or sunnyside up (according to preference; you want a bit of runny yolk). Season with salt and pepper.

5. Drain pasta mixture, return to cooking pot, and pour garlic and olive oil over it. Stir. Add parmesan cheese, salt, and pepper to taste. Toss well.

6. Scoop pasta mixture onto four plates, garnish with an egg, mozzarella cubes, and a little more parmesan cheese (why not?).

* Note: this recipe is a good way to use up greens that are a little wilted or a mixture of more than one kind of green you may have on hand. You could also make it even heartier by putting two eggs on each plate.

Happy Food-iversary!

I can't believe it's been a year since I posted my first sketch of the steamship round. It would be nice if I could take this opportunity to reflect on how I've grown as a person and matured and all that, but who am I kidding? No mature person would draw pictures of happy dancing cookies, high-diving tater tots, or clams wearing tool belts.

I look forward to another year of drawing and writing whatever insane, food-related stuff comes to mind. I think I can do it. After all, I have made no progress whatosever in the maturity department and a girl's gotta eat.

Sushi

Seriously. Our ancestors were onto something when they invented fire.

Happy New Year, Part Deux

I don't have a lot of food rules, but this is one: if you have a friend who is a caterer and a whole lot of fun, and she invites you to a dinner party, GO.

Which is what I did on New Year's Eve when I was invited to my friend Leppy's house, even though it meant breaking a date with Errol Flynn in The Adventures of Robin Hood. It was a fun way to ring in the new year: dinner with about 8 people where the company was fantastic, the food was wonderful, and there was an opportunity to sing a few show tunes. We were all so busy having a good time that we completely missed the ball dropping in Times Square.

There was a ton of great food, but I just love Leppy's baked olives. What's not to like? It's basically olives and olive oil slowly baked with garlic and rosemary. She claims they are totally easy to make as long as you keep the heat low, but a friend of ours has told me she tried it and they didn't come out right. The friend is Australian, however, so maybe trying to do the whole thing upside down was the problem.

I haven't tried making baked olives yet because I live alone and having to eat a whole pot of olives in a timely manner sounds like a lot of pressure. But I sort of suspect that half of what makes them so good is the atmosphere: gathering around a bowl, dipping bread in the garlicky olive oil, munching on the olives, and listening to Sinatra. Not to mention discussing the rules for playing the (oldest established) permanent floating crap game in New York.

Winter Health Advisory

It's very important to stock up on these essentials in case illness strikes:

1. Comfy blanky. I like a throw, but a Snuggie would be nice too. Drag the comforter off your bed if you have to.

2. Old-school sitcoms. For my money, The Golden Girls is still the best. Feel free to watch something else if you must, but I can't be held responsible for the results.

3. Tea. I like it like I like my men: hot and sweet.

4. Chocolate. If I have no appetite for chocolate, I don't need a first-aid kit, I need last rites.

5. Cat. Optional but highly recommended. A dog would be good too. The point is, a warm body to snuggle up with, who doesn't care that you haven't brushed your hair or your teeth.

6. Foodtoons. Hey, you've got nothing else to do. Hook a sister up with a few comments before you take a nap.

Liberal application of all items is recommended until patient improves. And if you want to take an extra day off and continue with the regimen - just to be on the safe side - it will be our little secret.

By Request

Team Maria consists of a friend of mine and the voices in his head. I'm not privy to the workings of his Inner Multitude, but they all seem to agree that loud music is good, flannel is appropriate attire for all occasions, and bribing your friends with food is an excellent way to ensure their continued support.

So here you go, Team Maria... you didn't mean the real thing, did you?