Tuesday, December 30, 2014

Photo Essay: Seasons Greetings from the Potrero Hill Division

Cheeky Monkey guards the cheese.
Chowbacca may not be on any big lists as the top blog of the year, but it will always be on my list as my favorite labor of love – and great credit is due to our Editor in Chief Señor g0b0t and to the efforts of Mrs. 99% Bittersweet. I can look back at the body of work we have collectively labored to produce with pride.

I also want to say thank you to our army of followers, a rag-tag group that has been with us since the beginning and contributed to the Chowbacca Empire through on-line engagement.

Thank you all, and best of wishes.

Onward and upward we go.

Here's the Potrero Hill Division's Christmas dinner, and a recipe or two:

Christmas Mise.

Rib roast with herbs and wild mushrooms.


Left to right: whipped celeriac and potatoes, creamed spring onion and chard, sautée of summer squash.

Sautéed summer squash, detail.
Creamed spring onion and chard.

Creamed Spring Onions and Chard:

  • 2 bunches of chard, rinsed, dried and chopped into 1" pieces.
  • 1 small spring onion, sliced across the radial.
  • 1 small Fuji apple (or pear, or any kind of seasonal stone fruit approximately 1 cup) chopped.
  • Salt and pepper to taste.
  • 1 1/2 tablespoon heavy cream.
  • 1 tsp Madras curry.
  • Extra virgin olive oil.

Sweat the onions in a cast-iron skillet over low heat for about ten minutes, stirring occasionally. Add some salt to help pull moisture from the onions.

Add apples and chard and increase heat to high and cover. This should produce a sort of steamer that will wilt all the leaves and let the moisture seep out.

Uncover and let about half the moisture evaporate, stirring constantly.

Reduce heat and finish with cream and curry. Stir for a few moments until the sauce seems to come together, or is "napé" (a line drawn across the pan by a rubber spatula will not immediately close ranks).

Happy holidays and a very good new year to all!