glacier grist
Issue #75 • Thursday, August 05, 2010
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recipes
for glacier grist Issue #75
cucumber, garlic, and yogurt sauce
(contributed by Nancy)
This is an Eastern Mediterranean version of the classic Middle Eastern-Central Asian salad-like sauce featuring diced cucumbers and mint in yogurt, which goes by a variety of names. In Persian fashion, I like to add raisins or dried currants and chopped walnuts to the mixture detailed below. This recipe is from Paula Wolfert’s The Cooking of the Eastern Mediterranean.
1 long English cucumber, peeled
2 cups plain low-fat yogurt
1 garlic clove, peeled and crushed with a pinch of sea salt
3 tsp dried mint, crumbled and pressed through a fine sieve
1 tsp olive oil
sprigs of fresh mint for garnish
1. Finely dice the cucumber.
2. In a medium bowl, combine the yogurt, garlic, and ¾ teaspoon salt. Add the cucumber and the dried mint, and blend well.
3. Cover and refrigerate until well chilled, about 1 hour.
Cook’s note: Greek yogurt will yield a thicker sauce. This is wonderful with fish!
braised hearty greens
(contributed by Alison)
You’ll be surprised by the sweetness of your greens if you make them this way. If you have chard instead of kale, skip the par-boiling step.
1 bunch kale or collards, or rainbow chard, long stems removed and leaves cut into 1” ribbons. If you have chard, chop the stems into ½-inch dice.
sea salt or kosher salt
1 tablespoon olive oil
½ to 1 onion, chopped fairly fine
2 garlic cloves, minced
pinch red pepper flakes
1. Plunge the kale or collards (skip this step if you have chard) into a large pot of boiling salted water, and cook until tender. This could take as long as 10 minutes, but start tasting after 5 minutes. (Boiling in salted water removes any bitterness from the kale or collards.) Reserve one cup of the cooking water.
2. Drain the greens in a colander.
3. Heat the olive oil and sauté the onions with a teaspoon of salt until lightly browned. If you have chard, add the stems to the onions and sauté them along with the onions. Add the garlic and red pepper flakes and sauté for another couple of minutes. Add the greens (the chard raw, the other greens parboiled) and the reserved cooking water (or use a cup of vegetable broth or bean-cooking liquid). Cook for 15 to 30 minutes on low heat (the shorter time for chard), until they are lovely, soft and sweet, and taste again for salt. They can really use a lot of salt, so don’t be shy about adding it until it’s well-seasoned.
coleslaw
(contributed by Nancy)
This is my version of a recipe from Jamie Oliver’s Jamie at Home. If you have celery root you can add those as well. This is a very forgiving recipe and fun to play around with.
2 carrots peeled
3-4 radishes
1 fennel, sliced thinly,
1 lb cabbage, outer leaves removed
½ onion, peeled
1 shallot, peeled
1 lemon
1 tablespoon extra virgin olive oil
a handful of fresh soft herbs (use mint, fennel, dill, parsley and chervil), leaves picked and chopped
1 cup yogurt (a little more if desired)
2 tablespoons Dijon mustard
sea salt and freshly ground black pepper
1. Shred the carrots, radishes, and fennel on a mandoline, or use the julienne slicer in your food processor. Put the vegetables into a mixing bowl.
2. Slice the cabbage, onion and shallot as finely as you can and add to the bowl.
3. In a separate bowl, mix half the lemon juice, the extra virgin olive oil, the chopped herbs, yoghurt and mustard. Pour this dressing over all the vegetables and mix well to coat everything.
4. Season to taste with salt and pepper and the rest of the lemon juice if you like.
Cook’s note: I waited to add the beet right before serving. It does tend to turn everything pink. I also added more yoghurt.
double baked potatoes with horseradish
(contributed by Nancy)
I admit it is a little more work to make double baked potatoes, but once you taste these they will become a regular in your recipe collection. You don’t have to use the horseradish; it’s good even without it. From Celebrating the Midwestern Table by Abby Mandel.
2 large russets
1 teaspoon vegetable oil
2 tablespoons unsalted butter
1 small onion, minced, about ½ cup
1 medium clove garlic, minced, about ¾ teaspoon
1/3 cup heavy cream (or whole milk)
1 tablespoon drained white horseradish
generous ¼ teaspoon salt
freshly ground pepper to taste
¾ cup grated parmesan cheese
1. Put a rack in the center of the oven; preheat the oven to 400 degrees. Lightly coat the potatoes with oil. Bake the potatoes until they are tender (to test, pierce with a knife), about 50 minutes. Alternately, cook them in a microwave oven on high power (100 percent) for 6 minutes, then bake in a 400 degree oven until they are tender and the skins are crisp, about 10 to 15 minutes. When they are cool enough to handle, split the potatoes lengthwise and scoop out the flesh, leaving about a ¼ inch shell.
2. Melt the butter in small nonstick skillet over medium-high heat. Add the onion and garlic. Cook until the onion is softened, about 4 minutes, stirring often. Transfer the mixture to a 2 cup mixing bowl. Add the scooped-out potato, the cream, horseradish, salt, pepper, and half the cheese. Use a potato masher to make the mixture as smooth as possible. Adjust the seasoning.
3. Divide the potato mixture among the 4 half skins. Sprinkle evenly with the remaining cheese. The potatoes can be made a day ahead to this point. Arrange them on a cookie sheet, cover airtight and refrigerate.
4. To serve, bake, uncovered, in a preheated 375 degree oven until the cheese has browned, about 20 minutes, slightly longer if potatoes have been refrigerated. Serve hot.
grilled zucchini
(contributed by Alison)
This recipe is so easy it’s sort of embarrassing to call it a recipe, but since it’s how we eat 90% of our zucchini (yes, it’s that good), I figured I should put it in here! It’s great an as appetizer, in sandwiches, alongside soups, on toast, or for lunch alongside an avocado toast with balsamic vinaigrette and pickled red onions. See the suggestion below for the zucchini strips rolled around soft goat cheese.
several small or medium zucchinis (use more than you think you could possibly eat)
olive oil
sea salt or kosher salt
1. Heat a grill to very hot. Slice the zucchini lengthwise, into planks a little less than ¼” thick.
2. Toss them with olive oil and salt. Turn the grill down to medium, and grill them about 3 minutes on each side, until they have grill marks and are nice and tender.
3. Eat them right away or else eat them later at room temperature. Try not to eat them all right as they come off the grill, or the rest of your family will be annoyed.
4. You can also roll the hot zucchini slices around little coins of soft goat cheese for fancy appetizers. Then you’ll really be in trouble if you eat them all by yourself!
Mango/Kale salad is delicious. And I love it amazingly. We all friends eat in the summer hot weather. It’s really really tasty. Yummy! 
