glacier grist

Issue #69 • Tuesday, May 25, 2010

Peaches first came to Europe via Persia and are native to China.  Long ago it was referred to as a Persian apple.  Peaches fall into two classifications:  freestone, when the stone or pit falls easily away from the flesh and clingstone, where the fruit adheres stubbornly to the pit. 

To ripen under ripe peaches, place them in a paper bag, pierce the bag in several places, and set it aside at room temperature for a couple of days.  Adding an apple to the bag will speed ripening because apples exude ethylene gas, which speeds the ripening process.

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If that is not convenient, please let us know.  We will work with you to get rid of your box clutter.
ALWAYS REMEMBER that if you are not happy with something in your box, please let us know right away.  We are dealing with Mother Nature and sometimes she throws us a curve. We will make it up to you in your next box. 

recipes

for glacier grist Issue #69

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crisp pear tart

(contributed by Nancy)
I love to bake, but sometimes you want something quick.  Using a flour tortilla is very handy.  The pistachio nuts do look very nice against the golden hue of the apricot preserves.  But please, use any of your favorite nuts if you don’t have pistachios.  From More Fast Food My Way by Jacques Pepin.

1 (7-inch) flour tortilla
2 tablespoons unsalted butter, softened
3 tablespoons sugar
2 medium firm but ripe pears
3 tablespoons apricot preserves
1 tablespoon pistachio nuts

1.  Preheat the oven to 400 degrees. 
2.  Place the tortilla in the center of a cookie sheet lined with a reusable nonstick mat or parchment paper.  Spread 1 tablespoon of the butter on the top of the tortilla and sprinkle it with 1 tablespoon of the sugar.  Turn the tortilla over so the buttered side is underneath.
3.  Peel (optional), core, and cut each pear into about 12 wedges.  Beginning at the edge of the tortilla, start arranging the wedges in a concentric circle with the thin edge of the each wedge facing toward the center of the tortilla.  Create another slightly overlapping circle, working in toward the center of the tortilla.  Add additional rows with the remaining wedges, ending with a few pear pieces in the center. 
4.  Scatter the remaining 1 tablespoon butter, divided into pieces, on top and sprinkle with the remaining 2 tablespoons sugar. 
5.  Bake for approximately 30 minutes, or until the pear slices are tender and the tortilla is crisp and browned.  Remove from the oven, set aside for a minute or so, then lift the tart with a spatula and transfer to a rack to cool. Discarding any burned bits around it.
6.  Heat the apricot preserves, if too thick to use as a glaze, microwave for about 10 seconds to liquefy.  Spread the glaze on top of the tart.  Cut the tart into 4 wedges, sprinkle with pistachios and serve at room temperature.

Cook’s note:  I used about half the sugar called for in the recipe with fine results.  This is also good cold and makes a great snack. 

beet and potato puree

(contributed by Nancy)
This recipe can also be used with other vegetable combinations.  Such as turnips and potato, celery root and potato, carrot and potato…well, I think you have the idea.  From Vegetable Love by Barbara Kafka.  The color is rather alarming, but it is very tasty and looks stunning on the plate.

¾ pound Russet potatoes, peeled and coarsely chopped
3 tablespoons sugar
1 tablespoon salt
1 teaspoon ground cumin (optional)
1 lb beets, trimmed, peeled and coarsely chopped
6 tablespoons unsalted butter
½ cup heavy cream

1.  Put the potatoes in a saucepan with 2 cups water, the sugar, 2 teaspoons salt and cumin, if using.  If using raw beets, add to the pan, along with another 1 cup water.  Simmer over medium heat for 30 minutes, or until the vegetables are tender. 
2.  Drain the vegetables and place in a food processor.  If using precooked beets, add them now. 
3.  Pulse until the mixture is nearly smooth but small pieces of beet still show. 
4.  Pulse in the butter 1 tablespoon at a time, then the cream and the remaining teaspoon of salt.

sicilian rice salad

(contributed by Nancy)
Rice salads are a nice change of pace from pasta salads.  Especially if you already have the rice leftover from another meal.  This is from Chef Susan Simon found in The Best American Recipes 1999 by Fran McCullough and Suzanne Hamlin. 

½ lb Swiss chard, leaves only, cut into ribbons (see note below on how to cut the chard) save the stems for stock
½ cup water
¾ lb sugar snap peas, strings removed
1/3 cup dried currants
¼ cup pine nuts
¼ cup extra-virgin olive oil
1 tablespoon red wine vinegar
salt and pepper to taste
1 cup cooked rice, drained and cooled
½ cup unseasoned bread crumbs, toasted

To cut the ribbons:  Break the rib off each chard leaf just where the leaf ends.  Pile 3 or 4 leaves on top of each other, then roll up tightly lengthwise and slice into ½ inch rounds.  When the rounds loosen, they will be perfect ribbons.
1.  Put the chard ribbons and water in a heavy skillet over medium heat, cover and steam the chard until tender, 5 to 7 minutes.  Drain and let cool.
2.  Fill a saucepan with water and bring to a boil.  Have ready a bowl of ice water.  Drop the peas in the boiling water for 15 seconds.  Plunge into the ice water to stop the cooking, then remove and drain on paper towels.
3.  In a large shallow bowl, combine all the ingredients except ¼ cup of the bread crumbs.
4.  Serve at room temperature, sprinkled with the remaining ¼ cup bread crumbs.

oven fries

(contributed by Nancy)
If you are craving French fries but are trying to cut down on the calories, this is something you have to try. 
Soaking the fries in advance washes away some of the starch so that they brown up nicely in the oven without the help of a lot of oil.  They turn out a sort of cross between roasted potatoes and steak fries, browned and crisp on the outside and light and fluffy inside.  They are great all on their own, but they are nice dipped into some garlicky mayonnaise.  I guess that wipes out the not-so-bad-for-you intention. From One Potato Two Potato by Roy Finamore with Molly Stevens.

2-2/12 pounds Russet potatoes, scrubbed
pan spray or olive oil
coarse salt and freshly ground black pepper

1.  Cut the potatoes lengthwise into ½-inch-thick wedges.  Drop them into a large bowl of cold water and soak for 45 to 60 minutes.
2.  Heat the oven to 450 degrees.
3.  Drain the potatoes and dry them thoroughly on towels.  Spray two baking sheets with pan spray or, if using olive oil, brush lightly with the oil.
4.  Rinse and dry the bowl you used for soaking the potatoes and return them to it.  Spray the potatoes with pan spray or drizzle with just a bit of olive oil, enough to lightly coat the fries, and season with salt and pepper.  Toss to coat.
5.  Arrange the fries flat, with a small space between each, on the baking sheets.  Bake until browned on the bottom, 20 to 25 minutes.  Flip and continue to cook until browned on the other side, another 20 minutes or so.  Serve warm.

bay leaf scented baked potatoes

(contributed by Nancy)

1 baking potato (Russet)
1 bay leaf
salt and pepper
to taste
butter (optional)

1.  Split the raw potato down the middle but not all the way through and insert a whole bay leaf.
2.  Add salt and pepper and wrap in aluminum foil.
3.  Bake at 425° for about 40 minutes, or until tender.
4.  Remove the bay leaf before serving.

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