tag:blogger.com,1999:blog-33011280.post4876646501072888149..comments2023-09-25T09:58:34.920+01:00Comments on A Cook's Journal: Pan-roasted Quail stuffed with Sage and SpeckCooking Foolhttp://www.blogger.com/profile/13902427067753664289noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-33011280.post-84817197430322989812008-09-09T04:44:00.000+01:002008-09-09T04:44:00.000+01:00You do realize that chard is a good substitute for...You do realize that chard is a good substitute for beetroot because it is basically a type of BEET GREENS, right? :-)<BR/><BR/>Beta vulgaris var. cicla<BR/><BR/>By the way, beetroots are lovely if baked.<BR/><BR/>See this recipe: http://www.recipezaar.com/72861<BR/><BR/>Follow exactly. DO NOT WASH THEM.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-33011280.post-40335121837334390102008-09-09T00:31:00.000+01:002008-09-09T00:31:00.000+01:00Hahahaha! Thanks, Anja! I didn't believe it was ...Hahahaha! Thanks, Anja! I didn't believe it was spinach but I've only knowingly had chard once before - it didn't taste *that* good and it certainly didn't have bright yellow and red stalks! Besides, I was misled by by organic box insisting that it was 'spinach' (and I was grateful to have it because it turned out to be a delicious substitute for beetroot - which I put on my 'I don't like' list after getting it 3 or 4 weeks in a row!) 'Bright Lights Chard'- I definitely like it! :)Cooking Foolhttps://www.blogger.com/profile/13902427067753664289noreply@blogger.comtag:blogger.com,1999:blog-33011280.post-46033998374497068222008-09-08T23:16:00.000+01:002008-09-08T23:16:00.000+01:00Um, Lisa? That "spinach" is most likely chard, sp...Um, Lisa? That "spinach" is most likely chard, specifically the "bright lights" variety.<BR/><BR/>It really is very pretty, isn't it? I grew up eating chard, but ours only had dark red stems. I preferred eating it raw to my mom's pressure-cooking treatment.<BR/><BR/>:-)Anonymousnoreply@blogger.com