glacier grist

Issue #68 • Tuesday, May 25, 2010

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recipes

for glacier grist Issue #68

Print Recipes

fennel salad

(contributed by Nancy)
This fennel salad is great all on its own, but you can make the salad and add it to your other favorite greens too.  This is my version of a recipe from Barbara Kafka’s Vegetable Love cookbook.

1 medium fennel bulb, trimmed, fronds reserved, halved, cored and cut across into 1/8 inch slices
2 tablespoons fresh lemon juice
1 small sweet onion, cut across into 1/8 inch thick slices

¼ cup fresh orange juice
4 teaspoons chopped reserved fennel fronds
1 tablespoon olive oil
salt and freshly ground black pepper to taste

In a large bowl, toss the fennel with the lemon juice.  Add the remaining ingredients and mix well to combine.

spicy no-mayo coleslaw

(contributed by Nancy)
If the spice factor in this recipe scares you, just leave the chiles out.  You can also use half of the Dijon mustard called for.  If you are a chile head (like me) you’ll want to possibly add more.  But be warned!  As the salad sits the chile infuses into the salad.  The next day it will be even a little spicier.  From Mark Bittman’s How to Cook Everything Vegetarian.

2 tablespoons Dijon mustard, or to taste
2 tablespoons sherry vinegar, red wine vinegar, or freshly squeezed lemon juice
1 small clove garlic, minced
1 tablespoon minced fresh chile (jalapeno, Thai, serrano, or habenero) or to taste (optional)
¼ cup peanut or extra virgin olive oil
6 cups (approximately) cored and shredded Napa, Savoy, green, and/or red cabbage
1 large red or yellow bell pepper, seeded, and diced or shredded
1/3 cup sliced or diced sweet onions
salt and freshly ground black pepper
¼ cup minced parsley leaves

1.  Whisk the mustard, vinegar, garlic, and a chile together in a small bowl.  Add the oil a little at a time, whisking all the while.
2.  Combine the cabbage, peppers, and onion and toss with the dressing.  Season with salt and pepper and refrigerate until ready to serve.  It is best to let this rest for an hour or so before serving to allow the flavors to mellow; the cabbage will also soften a bit and exude some juice.  Or let it sit for up to 24 hours if you like.  Drain the slaw before continuing.
3.  Just before serving, toss with the parsley.

Options:  For a little sweeter slaw, use carrots instead of bell pepper.  Shred or grate 2 medium apples and include them in the mix.  Lemon juice or cider vinegar is the best choice for the acid here.

napa cabbage wraps

(contributed by Nancy)
Kid tested and approved!  And this is for those of you who are not slaw people.  Cabbage leaves make wonderful wrappers for all kinds of fillings.  Napa cabbage leaves are nice because they are a little more delicate than regular green or red cabbage leaves and not as strong cabbage-y tasting.  But try it with other cabbage leaves and experiment. 

How to steam the leaves:  Pull of the largest whole leaves and steam until just flexible enough to vend.  Make a v-cut in each leaf to remove the rough central stem.

What do you put in them?  It is great for leftovers!  Here are just a few ideas:

Mix crumbled or finely diced tofu, cooked rice, chopped onion, minced peeled fresh ginger, minced garlic, and soy sauce.  Spoon the filling into the steamed cabbage leaf.  Fold the sides in and then roll.  You can secure the leaf with toothpicks. Or just pick up and enjoy!

Mix any of your leftovers together in a bowl and season with soy sauce, or sweet chili sauce, or mayonnaise.  Keep it simple.  I find if I have more than three things in my impromptu mix the individual characteristics of each ingredient can’t shine through.

roasted potato wedges (spicchi di patate arroste)

(contributed by Nancy)
I often think of roasting other types of potatoes, but not Russets.  Roasted wedges go with just about anything.  This is from Lidia’s Italian Table by Lidia Matticchio Bastianich.

4 medium-size russet potatoes, scrubbed
5 tablespoons extra virgin olive oil
1 teaspoon salt
1 tablespoon fresh rosemary or thyme leaves
6 garlic cloves, crushed
2 tablespoons chopped fresh Italian parsley leaves
freshly ground black pepper

1.  Preheat the oven to 475 F.
2.  Pat the potatoes dry and cut them lengthwise in quarters.
3.  In a bowl, toss the potato wedges with 3 tablespoons of the olive oil, the salt, and rosemary. 
4.  Arrange the wedges skin side down, without touching, in a heavy baking pan or cast iron skillet.  Bake until the potatoes are tender and well browned, about 30 minutes.  Turn once or twice so they brown and cook evenly. 
5.  Meanwhile, in a small bowl, stir together the garlic, parsley, and the remaining 2 tablespoons olive oil.
6.  When the potatoes are done, press each wedge gently so that it cracks in the middle.  Then transfer them to a large bowl. 
7.  Add the oil-and-garlic mixture and fresh pepper to taste.  Toss gently but well until the potatoes are coated with the seasoned oil.  Remove the garlic and serve hot.

beets with lime butter

(contributed by Nancy)
I love beets cooked or raw.  This is a super fast side dish because the beets are coarsely grated and cook up in a flash.  The lime juice and zest is the unexpected burst of flavor.  Remember to zest first (don’t use the white bitter part) and then juice.  From The Gourmet Cookbook by Ruth Reichl.

3 tablespoons unsalted butter
1 ½ lbs beets, peeled and coarsely grated (approximately 3 ½ cups)
¼ teaspoon finely grated lime zest
1 tablespoon fresh lime juice, or to taste
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
finely chopped scallion greens (optional)

1.  Melt 2 tablespoons butter in a 10-12 inch heavy skilled over moderately high heat.  Add beets and lime zest and cook, stirring, until beets are crisp-tender, about 5 minutes. 
2.  Remove skillet from heat and stir in remaining 1 tablespoon butter, lime juice, salt and pepper. 
3.  Serve garnished with scallion greens, if desired.

baby bok choy with soy sauce and butter

(contributed by Nancy)
If you like a little more sauce with your vegetables you can easily double the sauce mixture.  The butter at the end adds a wonderful silkiness to the dish.  I have also done this recipe with the huge bok choy and it is wonderful!

1 tablespoon water
1/2 tablespoon soy sauce
1/2 tablespoon oyster sauce
1 tablespoon vegetable oil
3 bunches baby bok choy (approximately), trimmed and cut crosswise into ¼ inch slices
1 tablespoon unsalted butter

1.  Stir together water and soy and oyster sauces in a small bowl.
2.  Heat oil in a 10-12 inch heavy skillet over moderately high heat until hot but not smoking.  Add baby bok choy and salt and stir-fry for 2 minutes. 
3.  Add soy mixture and butter and stir-fry until baby bok choy is crisp-tender, 1 to 2 minutes.

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