glacier grist

Issue #66 • Thursday, April 29, 2010

DID YOU KNOW?
Rhubarb is generally eaten as a fruit, but botanically it is considered a vegetable.  Rhubarb should be refrigerated, tightly wrapped in a plastic bag up to 3 days. 

Although chard is often called “Swiss” chard after a Swiss botanist, it is actually a Mediterranean vegetable.

Sunchokes are also known as Jerusalem artichokes.  Depending on how thick the skins are you can leave them as is or peel them if you like.  You can use them raw in a salad or chop them up and simmer in chicken or vegetable stock, a touch of cream if you like and puree.  A little orange zest on top is a nice touch and really brightens the flavor. 

To sauté, I chop them into ¾” chunks and toss them in a sauté pan with a little olive oil and butter over medium heat.  They are usually done in about 5-7 minutes.  Don’t forget to squeeze some lemon juice in a bowl of water so that you can toss them in as you peel them...they discolor quickly.

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recipes

for glacier grist Issue #66

Print Recipes

moseh basson’s stewed leafy greens with tahini

(contributed by Nancy)
This would be great using both the chard and the tops of the baby turnips.  From Mediterranean Grains and Greens by Paula Wolfert If you haven’t tried sumac you should give it a try.  It is used frequently in Middle Eastern cooking and has a great lemony taste and a beautiful deep rose/red color.  You can find it at Summit Spice & Tea in South Anchorage (they are online as well).  www.summitspiceandtea.com

1 lb leafy greens such as Swiss chard, turnip greens, or spinach or 1 cup fully cooked mixed leafy greens, finely chopped
1 clove garlic, crushed
1 tablespoon olive oil
½ cup tahini sauce (recipe follows)
salt
freshly ground black pepper
ground sumac (or a little lemon zest)

1.  Steam the greens until tender and drain well.  Press to express all moisture.  I squeeze the greens in a potato ricer-works like a charm!
2.  In a small skillet over medium-low heat sauté the garlic in the oil until golden, 2 to 3 minutes.  Add the cooked greens and cook, stirring, 1 minute.  Set aside to cool.
3.  In a bowl combine the greens with 5 tablespoons of the prepared tahini sauce, mixing until completely blended.  Correct the seasoning with salt and pepper.  Place in a shallow dish. 
4.  Thin the remaining tahini with water until it is the consistency of a creamed soup.  Drizzle over the greens and sprinkle with ground sumac or lemon zest.

Note:  to make ½ cup homemade tahini sauce, blend 4 tablespoons tahini with 3 tablespoons lemon juice in the workbowl of a food processor.  Add 3 tablespoons ice water, salt, and 1 crushed clove garlic and process until smooth.  Thin with additional cold water to make ½ cup.

apple rhubarb crisp

(contributed by Nancy)
Are you one of those people that think dessert should be enjoyed during other parts of the day…such as breakfast?  If so, you are going to love this!  From Epicurious.
topping

3/4 cup all purpose flour (I have used a combination of all purpose and whole wheat pastry flour)
3/4 cup (packed) golden brown sugar
1/2 cup old-fashion oats
½+ teaspoon ground cinnamon
1/4 teaspoon ground cloves or nutmeg
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup finely chopped walnuts

filling

4 cups (approximately) apples (about 1/2 pound), peeled, cored, cut into 1/2-inch pieces
3 cups (approximately rhubarb, (about ¾ pound), cut into 1/2-inch pieces
3 tablespoons sugar
2 teaspoons all purpose flour
1/2 teaspoon vanilla extract
vanilla ice cream or frozen yogurt (optional)

for the topping
Mix first 5 ingredients in medium bowl. Rub in butter until mixture begins to clump together. Mix in nuts. (Can be made 1 day in ahead. Chill.)

for filling
Preheat oven to 400°F. Combine apples, rhubarb, sugar, flour and vanilla extract in large bowl and toss to coat. Transfer apple mixture to 8x8x2-inch glass baking dish. Sprinkle topping evenly over fruit. Bake until fruit is tender when pierced with knife and topping is crisp, covering with foil if topping is browning too quickly, about 45 minutes. Cool 20 minutes. Serve warm with vanilla ice cream.

turnip potato soup

(contributed by Nancy)
You can use other potatoes in this recipe if you like. Russets are more starchy than yellow or white potatoes so you might need to thin it out to your liking.  From the Food and Wine 1999 Cookbook.

3 tbsp unsalted butter
2 medium onions, thinly sliced
1 1/2 pounds fresh, young turnips, peeled and thinly sliced
3/4 pounds of Russet baking potatoes, peeled and thinly sliced
salt
6 cups of chicken stock (or vegetable stock)
1/4 teaspoon freshly grated nutmeg
1/4 cup finely shredded basil for garnish

1.  In a large heavy stockpot or casserole, melt the butter until it foams. When the foam subsides, add the onions and cook over moderate heat until softened but not browned, about 5 minutes. Add the turnips and potatoes and stir to coat with the butter. Add 1 teaspoon of salt, cover and cook over low heat, stirring occasionally, until the vegetables are tender, about 20 minutes.
2.  Stir in the chicken stock and bring to a simmer. Cover partially and cook over moderate heat until the vegetables are very tender, about 10 minutes.
3.  Working in batches, purée the soup in a blender until perfectly smooth. Return the soup to the pot and season with salt and the nutmeg. Ladle the soup into shallow bowls and garnish with the basil before serving.

quick ginger glazed carrots

(contributed by Nancy)
I first saw this on Good Eats with Alton Brown.  The ginger ale is reduced and makes a very nice glaze.  And different ginger ales to result in a different flavor, so use your favorite.

1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick
1 ounce (2 tablespoons) unsalted butter
heavy pinch kosher salt
1 cup good-quality ginger ale
1/2 teaspoon chili powder
1 tablespoon chopped fresh parsley leaves

1.  In a 12-inch sauté pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer.
2.  Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes.
3.  Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes.
4.  Pour into a serving dish and sprinkle with the parsley. Serve immediately.

roasted broccolette (broccolini)

(contributed by Nancy)
Although I tend to treat broccolini rather gingerly, by gently steaming or a quick sauté, roasting is great too!

1 pound broccolette, stems trimmed, washed
2 cloves garlic, minced
salt and pepper
1 1/2 tablespoons balsamic vinegar
half of a lemon

1.  Preheat the oven to 450 F. Toss first four ingredients together, and spread evenly on a baking sheet. Roast until beginning to brown and crispy, about 20 minutes.
2.  Squeeze lemon on right before serving and sprinkle with a little extra salt.

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