glacier grist

Issue #47 • Thursday, November 05, 2009

DID YOU KNOW?
Red Canal pears were developed in Medford, Oregon.  They are a cross between a Forelle and Red Bartlett pear.  They have a smooth, sweet flavor that melts in your mouth.

Honeyboat delicata squash is very sweet, with a nutty flavor.  It needs no extra sugar.  So if your favorite recipe calls for sugar, go easy or omit it all together.  Sometimes they will also be called sweet potato squash because their flavor does taste like a cross between sweet potatoes and a butternut squash. It can be stored up to 3 weeks at average room temperature.  It is best baked or steamed. It is a good source of potassium, iron, and vitamins A and C.

PICK UP SITE- DO’S AND DON’TS
Look for your box label with YOUR name on it.  If you should happen to take someone’s box, please call customer service at 529.7630. 

recipes

for glacier grist Issue #47

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beet roesti with rosemary

(contributed by Nancy)

This is from Mark Bittman’s How to Cook Everything. It’s one of my all time favorite beet recipes. Roesti is a Swiss German dish that usually uses potatoes. Makes good leftovers too!

1 to 1 ½ lbs beets
1 teaspoon coarsely chopped fresh rosemary
1 teaspoon salt
¼ cup flour
2 tablespoons butter

1.  Trim the beets and peel only if skins are thick; grate them in a food processor or by hand.  Begin preheating a medium to large non-stick skillet over medium heat.
2.  Toss the grated beets in a bowl with the rosemary and salt, then add about half the flour; toss well, and add the rest of the flour, then toss again.
3.  Place the butter in the skillet and heat until it begins to turn nut-brown.  Scrape the beet mixture into the skillet, shape it into a nice circle, and press it down with a spatula.  Turn the heat to medium-high and cook, shaking the pan occasionally, until the bottom of the beet cake is nicely crisp, 6 to 8 minutes.
4.  Slide the cake out onto a plate, top with another plate, invert the two plates, and slide the cake back into the pan.  Continue to cook, adjusting the heat if necessary, until the second side is browned.  Cut into wedges and serve immediately.

acorn or delicata squash filled with wild rice, golden raisins, & pine nuts

(contributed by Alison)

This wonderful recipe is one of my very favorite things to do with acorn, delicata or sweet dumpling squashes. If you have fennel, add it to the recipe—but if not, celery is wonderful with the fennel seeds.  This recipe is based Annie Somerville’s Fields of Greens , one of my favorite books for soups and salads and vegetable dishes.
Note: If you don’t want to make the wild rice filling, and you just want a really easy squash recipe, just continue baking the squash until completely tender, as shown below. Then sprinkle the flesh with salt and pepper, and drizzle with a little maple syrup at the table (unless you have a very sweet squash like delicata).

The Squash

2 acorn squashes, or 3 or 4 delicata squashes
olive oil
sea salt or kosher salt
freshly-ground pepper

1. Preheat the oven to 375 degrees. Rinse the squash, cut them in half lengthwise, and scoop out the seeds. Brush the flesh with olive oil and place the squash halves cavity side down on a baking sheet.
2. Bake for about 20 minutes, until just tender. (The squash will cook a little more after it’s filled.) Remove the squash from the oven, turn it cavity side up, and sprinkle lightly with salt and pepper. While the squash is baking, prepare the filling.

The Filling

1/3 cup golden raisins
1/3 cup dried currants
sea salt or kosher salt
freshly ground pepper
1 cup wild rice
1 tablespoon olive oil
1 red or yellow onion
2 garlic cloves, finely chopped
1 teaspoon crushed fennel seeds
4 stalks celery, diced, or 1 bulb fennel, cored and diced
1/3 cup dry white wine
2 tablespoons pine nuts, toasted over low heat in a small skillet
zest and juice of one orange

1. In a small bowl, combine the golden raisins and currants; cover with boiling water to plump. 
2. Bring 1 quart of water to boil in a medium-sized saucepan. When it boils, add ½ teaspoon salt and the wild rice. Lower the heat to a gentle boil; cover and cook until the grains are tender but still chewy, about 30 to 35 minutes. Drain the rice if necessary.
3. Meanwhile, heat the olive oil in a sauté pan; add the onions and ½ teaspoon salt. Sauté over medium heat until the onions are soft, about 5 minutes, then add the garlic, fennel seed, and celery or fennel. Cook until the celery or fennel is tender, then add the wine and simmer until the pan is nearly dry.
4. In a medium-sized bowl, toss the rice with the sautéed onion mixture; add the plumped fruit, pine nuts, and orange zest and juice and season with salt and pepper to taste. The filling should be very well seasoned.
5. Divide the filling among the squash halves and place in a baking dish with ¼ inch water in the bottom. Cover with foil and bake until the filled squash is hot and steamy, about 30 to 40 minutes and serve.

parsley salad

(contributed by Nancy)

Parsley often gets treated as just a garnish. This is one of my favorite salads and I make it often. It’s light, fresh, clean tasting and is great if you have other side dishes that are a little on the heavy side.  From Alton Brown’s Good Eats.

1 bunch of Italian parsley
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
2 tablespoons walnut oil
1 teaspoon dark sesame oil
1 teaspoon honey
salt and pepper to taste
½ tablespoons toasted sesame seeds

1.  Wash and dry the parsley.  Discard the really large tough stems. Roughly chop the leaves and remaining stems.
2.  In a bowl large enough to hold the parsley, whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper to taste. 
3.  Add the parsley and sesame seeds and toss to combine.  Allow the salad to sit for at least 30 minutes before serving so that the flavors meld.
Cook’s note: if you don’t have walnut oil, substitute a neutral flavored oil and add an equal amount of ground walnuts

honey glazed roasted parsnips and carrots

(contributed by Nancy)

From Bon Appetit, December 2005 issue. It’s makes sense to pair carrots and parsnips together. Parsnips are usually considered sweeter than carrots, but those people never had Alaskan carrots which have a very high sugar content.  I have also take the leftovers and mashed them together. Delicious!

1 pound carrots (1 to 1 1/2 inches in diameter),
peeled, halved lengthwise
1 pound parsnips (1 to 1 1/2 inches in diameter),
peeled, halved lengthwise
2 tablespoons olive oil
1 tablespoons butter
1 tablespoons honey
½ teaspoon balsamic vinegar

1.  Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 2 tablespoons oil over vegetables on each sheet; toss to coat.
2.  Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)
3.  Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.
Cook’s note: The carrots and parsnips are separated because I have found they cook at different rates. Make sure the pieces are cut about the same size.

sauteed kale

(contributed by Nancy)

From Gourmet, November 2003 issue. Kale can be a little intimidating, but this treatment is great for people who are new to kale. By blanching it before you cook it, you tenderize it a little more than you would by just sauteeing.

1 pound kale, tough stems and center ribs discarded
and leaves cut into 1-inch-wide strips (8 cups)
2 tablespoons olive oil
1 small onion, halved lengthwise and thinly sliced
crosswise
1 garlic clove, minced
pinch of dried hot red pepper flakes
1 tablespoon red-wine vinegar, or to taste
1/4 teaspoon salt

1.  Cook kale in a 6-quart pot of boiling salted water , uncovered, stirring occasionally, until just tender, about 5 minutes, then drain in a colander.
2.  Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and red pepper flakes and sauté, stirring, until garlic is fragrant, about 1 minute.
3.  Reduce heat to moderate, then add kale and cook, stirring occasionally, until heated through. Remove from heat and stir in vinegar and salt.

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