glacier grist

Issue #65 • Thursday, April 29, 2010

DID YOU KNOW?
Cabbage raab is when the cabbage plant has flowered, but before it has gone to seed.  All parts of the plant—stems, leaves, and buds are good to eat. Drop raab into boiling water and cook for 2-3 minutes (several minutes longer for large stems). Lift out with tongs or slotted spoon and drain.  You can then sauté with garlic and olive or use in the pasta recipe below.

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recipes

for glacier grist Issue #65

Print Recipes

cabbage raab & pasta

(contributed by Nancy)
I have never heard of cabbage raab before nor have I seen it.  But I’m guessing it can’t be too far removed from broccoli raab which I love.  So I have not tried this recipe, but it looks so basic that I think it would work not only for cabbage raab, but broccoli raab as well.  I saw this on mothernaturesorganics.com.

1 bunch cabbage raab
3 cloves garlic (or to taste)
2 tablespoons olive oil
2 ounces freshly grated parmigiana reggiano (or other parmesan cheese)

1.  Wash cabbage raab. (All parts of the plant—stems, leaves, & buds are edible). Drop raab into boiling water and cook for 2-3 minutes (several minutes longer for large stems). Lift out with tongs or slotted spoon and drain, leaving water on heat.
2.  Add pasta to boiling water and cook according to package directions.
3.  While pasta cooks, heat oil in a skillet (medium heat). Add garlic, stirring occasionally, and cook for 2 - 3 minutes without browning.
4.  While garlic cooks, chop raab into 2 inch lengths. Add to garlic, stir to mix well, and cook until raab is just tender—a few minutes.
5.  Drain pasta and put in serving dish, topped with raab and garlic. Sprinkle parmigiana reggiano cheese on top of pasta if desired.

carrot puree with kalamata olives

(contributed by Nancy)
So far everything I have made out of this cookbook has been excellent.  This is from Gourmet Today. The recipe can easily be cut in half.

2 pounds carrots, cut into ¼ inch thick slices
2 garlic cloves, peeled
salt
2 tablespoons unsalted butter
½ cup chicken stock (low sodium)
½ cup pitted kalamata or other brine –cured black olives, sliced
freshly ground black pepper

1.  Cover carrots and garlic with salted water (1 tablespoon salt) by 1 inch in saucepan.  Bring to a boil and boil, partially covered, until tender, about 15 minutes.  Drain well.
2.  Puree carrots and garlic with butter and stock in a blender or food processor until very smooth.  Transfer puree to saucepan, add olives, and cook over low heat, stirring frequently, just until hot.  Season with salt and pepper to taste.

Cook’s notes:  If you want a chunkier consistency, use your food processor. I have also done it without butter and didn’t notice a big difference.

warm potato salad with lemon vinaigrette

(contributed by Nancy)
This is more of a template recipe; feel free to add hard boiled eggs if you like or substitute red onions for the green onions.  Fresh herbs are also a really nice addition.  It really is all about the flavors that you enjoy!

1 pound of white potatoes
2 teaspoons of salt - divided
1 garlic clove finely minced
1/8 teaspoon of black pepper
1 teaspoon of grainy mustard
1 lemon zested
2 tablespoons of lemon juice
2 tablespoons of olive oil
1/4 cup of green onions chopped, or to taste

1. If the potatoes are small, place them whole in a saucepan with enough boiling water just to cover them. If the potatoes are larger, cut them in quarters or bite size pieces. Add 1 teaspoons of the salt, bring to a boil and then simmer them for about 12 minutes or until tender.
2.  Meanwhile make the vinaigrette. Crush and mince the garlic and add the remaining teaspoon of the salt, and the black pepper. With the back of a spoon, mash the salt and garlic together. Remove the zest from one lemon and add it to the bowl. Gradually whisk in the fresh lemon juice and olive oil. Set aside.
3.  Chop the green onion and set aside until ready to serve.
4.  When the potatoes are cooked, drain them in a colander. Put the potatoes into a large flat dish and pour on the vinaigrette dressing while they are still hot. Gently toss them around in the dressing and let them sit for a few minutes in order to absorb the dressing.
5.  Put the potatoes into a decorative serving dish and scatter the green onions and on top. Serve warm or at room temperature.

asparagus soup

(contributed by Nancy)
The pale green of this asparagus soup is beautiful.  It is easy to make and is both flavorful and creamy, yet is extremely low fat.  I first saw this in at Epicurious.com.

1 tablespoon butter
1 small onion, chopped
1 tablespoon all purpose flour
2 14 ½ ounce cans chicken broth
1 pound asparagus, tough ends discarded, cut into 1 inch pieces
1 teaspoon dried summer savory
sour cream or plain yogurt (optional)

1.  Melt 1 tablespoon butter in heavy medium saucepan over medium heat.  Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. 
2.  Add flour and stir 2 minutes.  Gradually mix in canned chicken broth.  Bring mixture to a boil.  Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes.  Cool slightly.
3.  Drain asparagus, reserving cooking liquid.  Puree asparagus in food processor.  With machine running, gradually add ½ cup cooking liquid.  Return mixture to saucepan.  Season with salt and pepper.  Soup can be made 1 day ahead.  Cover and refrigerate. 
4.  Bring soup to simmer. Ladle into bowls.  Top with dollops of sour cream or yogurt, if desired.

white bean soup with greens

(contributed by Nancy)
You can make this without the ham, but it does add a nice saltiness and richness to the broth. Your choice of meat or faux meat would work too.  I don’t think I would try a sausage that has a sweet flavor to it though.  Originally from a recipe by Robin Vitetta-Miller.

2 teaspoons olive oil
1 cup diced onion
1 carrot, diced
2 cloves garlic, minced
8 ounces baked ham, diced
1 teaspoon dried thyme
2 bay leaves
2 19-ounce cans white beans, rinsed and drained
2 14.5-ounce cans reduced-sodium chicken broth
2 cups chopped mustard and/or collard greens combination of the two
salt and ground black pepper
4 tablespoons grated Parmesan cheese

1.  Heat oil in a large saucepan over medium heat. Add onion, carrot and garlic and sauté 3 minutes, until soft. 2.  Add ham and cook 2 minutes. Stir in thyme and bay leaves, then add beans and broth and bring mixture to a boil.
3.  Reduce heat, partially cover and simmer 20 minutes. Remove and discard bay leaves.
4.  Add mustard greens and simmer 1 minute, until greens wilt. Remove from heat and season to taste with salt and black pepper.
5.  Ladle soup into bowls and top with Parmesan cheese.

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comments

This recipe appeared in John Martin Taylor’s Hoppin’ John’s Lowcountry Cooking.  And yes, you can use canned black-eyed peas if you don’t want to start with dried. Just don’t cook the peas too long and adjust the cooking time for the shortcut. What women want

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