Tradition and Chard Stem Gratin

"You have to wear a hat because it's tradition.  That's what England's about."

No one goes to a wedding in England without wearing a hat.  It is tradition.  That is what is so exciting about the Royal Wedding.  So many hats!  And although certain things have progressed, like who will obey who, hats are a big part of the event.  Everyone knows who the milliner for the Royal wedding is, not even the dress has gotten so much publicity.

I just saw the Royal milliner, Philip Treacy, meet with Barbara Walters and again she commented that American women don't wear hats.  The last time I heard her say it was on the national T.V. show, The View.  At that time I contacted the show and Whoopi Goldberg wore hats for a week in support of millinery in America.  Now what little respect I had for Ms. Walters is gone.  I had appealed to her sense of fairness when I told her there are working milliners in America and her opinion could affect our business welfare if she makes such comments.  But apparently she clings to the idea and continues with her negative hat vibe.

Along with the established tradition of wearing hats, I have a new tradition in my house.  Whenever I cook chard, I save the stems for chard stem gratin.  One of the most delectable side dishes ever.

Chard Stem Gratin

Serves 3-4

Stems from two bunches of Rainbow Chard
4 oz. diced pancetta
1/4 cup chopped parsley
1/4 cup heavy cream
salt
1/2 cup grated Parmagiano Reggiano

Pre-heat the oven to 450 degrees.


Pull the strings off the chard stems and cut into 4" pieces.  The yellow chard needs more cleaning than the red.  Boil them in salted water for 10-12 minutes until tender, place in a small baking dish.
Sauté the pancetta in a little olive oil until crispy.  Scatter it over the chard.  Sprinkle on the parsley and pour the cream over.  Salt lightly.  Bake in the hot oven for 20 minutes, sprinkle on the Parmagiano-Reggiano and bake another 10 minutes until golden and bubbly.

Serve with any meat, chicken or fish.

Two traditions, one old, one new.  Hats and chard stem gratin.

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