Sunday Night Supper

After overeating yesterday and travelling today with a late lunch ( dare I admit fastfood at a rest area!) we decided to eat a little later this evening and a little lighter.  Spud requested brussel sprouts for dinner, probably one of the few 10 year olds in America who's favorite vegetable is brussel sprouts.  I ran to the store for a mini-shopping trip, and the local grocery just didn't have them.  I am not sure what the season of a brussel sprout is.  So as a second choice I bought Swiss Chard to make Swiss Chard Gratin, page 543.  Spud didn't like it, said it reminded him of Spinach Souffle, and he has declared that eggs should never be with spinach.  This dish has no eggs in it though, and was quite good.  It actually calls to make it with spinach too, but I just made it with all Swiss Chard.  It was really more like a more complex version of creamed spinach.  I liked the touch of chicken stock in with the cream, it adds a more intersted flavor.  I think I will try this with creamed spinach in the future as well. Of course the best part is the cheesy, breadcrumb topping that bakes and get crispy.  I made this side with Veal Scallops with Lemon and Capers, page 456.  I love this dish as it is so light and easy and full of flavor.  I admit that I hate capers though, and I leave them out when I make this dish.