Swiss Chard & Potato Galette

I love the trend of returning to our culinary roots.  That’s not to say that I don’t respect the innovative chefs creating modern and exciting new adaptations of our old favourites,  but the slow living movement, the trend to cook like our grandmothers once did is where my heart lies when I’m in the kitchen.  Cooking real food with natural, wholesome ingredients that have names even our grandmothers would recognize.  Tried and true recipe that have stood the test of time.  However, there is one thing that I absolutely will not cook the way my grandmother did.  Pie crust.  My grandmother came from the generation of cooks who, in the 40s and 50s, embraced shortening as a better alternative to butter and used it for just about everything from hand cream to pastry dough. Continue reading “Swiss Chard & Potato Galette”