During the weekend’s heavy rains we found a lot of our guests in need of a familiar, delicious, and hot meal. Three components came to mind: cheese, béchamel, and broiling. Here’s a warming recipe from Suzanne McLuas’ A Provençal Kitchen in America. This classic French dish is rich and immediately satisfying. Great on cold or rainy nights.
4 cups chard ribs, cut into 2-3 inch pieces
¾ cup Béchamel sauce
2 egg yolks, lightly beaten
3 tablespoons grated Gruyere
Blanch chard ribs in boiling, salted water. Arrange into a buttered, shallow casserole dish. Mix béchamel sauce with egg yolks and pour over chard. Sprinkle with cheese and bake at 375 for 10 minutes. Broil dish until top is golden brown. Serve immediately.