glacier grist

Issue #78 • Tuesday, August 17, 2010

USING THE ENTIRE PLANT
Here is a great tip from Cheryl P that uses radish tops.  She has been roasting her salmon packed in radish greens.  She then slices onions for the belly & drizzles the inside with macadamia nut oil. 

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 #78

Print Recipes

radish chips

(contributed by Nancy)
Radishes are something I needed to learn to love.  They rated just an ok on the nancyometer.  But after I tried these chips I realized I ate the entire bunch!  Here is a way to make a nice treat that is kid tested and approved.

radishes
olive oil
salt to taste

1.  Slice cleaned radishes as thin as possible.  I did use a mandolin with the safety attachment.
2.  Place the radishes in a bowl and sprinkle with just a little bit of olive oil and toss thoroughly to make sure all the slices are covered.  Using your hands is the best way to do this.
3.  Sprinkle radishes very lightly with salt and toss thoroughly.
4.  Place in a single layer on a baking sheet lined with parchment paper.
5.  Place in a 300 Fahrenheit degree oven for approximately 1 hour.  Watch to make sure they don’t burn.  They will brown a little around the edges, but that’s O.K.
Cook’s note:  They will keep for a day or two, but if they get limp, just pop in the oven at 300 for a minute or two.  They will crisp right up again.

b. smith’s collard green slaw

(contributed by Nancy)
This is not for the faint of heart…or I should say stomach.  The trick is the slice those collards really super fine and add to taste.  You don’t have to add all of what the recipe calls for.  From B. Smith Cooks Southern Style.
MAKE AHEAD: The dressing can be made 1 day in advance; the slaw must be made several hours in advance.

dressing

3/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon sugar
1 tablespoon dry mustard
1 tablespoon celery seed
2 teaspoons sweet hungarian paprika
salt
freshly ground black pepper

for the slaw

1 large bunch collard greens, thick stems removed, leaves halved lengthwise and cut crosswise into 1/4-inch strips or thinner if you are able
1 medium head cabbage, cored, cut in half, then cut into very thin slices
3 carrots, peeled and coarsely grated

1.  For the dressing: Whisk together the vinegar, oil, sugar, mustard, celery seeds and paprika in a small bowl. Season to taste with salt and pepper.
2.  For the slaw: Combine the collard greens, cabbage and carrots in a very large bowl. Pour the dressing over them, stirring to coat them well. Season with salt and pepper. Refrigerate until the collard greens soften and wilt slightly, stirring occasionally, at least 1 hour and up to 3 hours.

tuscan carrot top and rice soup

contributed by Nancy
I have to admit I have never used carrot tops before. I always thought they were pretty, but that was about it.  In searching for carrot top recipes something kept coming up in my recipe search.  An Italian soup that sounded perfect for a rainy day.  I have since adopted the Tuscan saying: Non si tira via niente—nothing gets thrown away – and that is particularly appropriate for this soup. Carrot tops are almost always discarded.  They have the same sweet-earthy taste but with a hint of green that makes them perfect for soups or vegetable saute’s.  This is my take on a recipe by Anne Bianchi from Solo Verdura.

3 tablespoons extra-virgin olive oil
1 medium onion,  minced
3 small carrots, diced
1 stalk celery, diced
3 cloves garlic, minced
1/2 teaspoons salt
1/2 teaspoons freshly ground black pepper
6 cups vegetable broth
1/2 c short grain rice
1 1/2 cups chopped carrot tops
4 tablespoons fresh grated parmigiano-reggiano

1.  Heat the oil in a large, heavy-gauge soup pot. Sauté the onion, carrots, celery and garlic for 5 minutes over low heat until translucent. Add the salt and pepper, pour in the broth, and bring to a boil.
2.  Add the rice to the broth and cook for 15 minutes or until the rice is almost tender. Add the carrot tops and cook for 5 more minutes, mixing well.
3.  When the rice is done, pour the soup into four bowls, sprinkle with cheese, and serve.
Cook’s notes: I have also used other rice, which will vary the cooking time, but it’s just important that the rice is tender.  If you don’t add the cheese, you might need to add some extra salt.

spicy roasted cauliflower with red peppers and cumin

(contributed by Alison)
This fabulous recipe is based on one in Peter Berley’s first cookbook: The Modern Vegetarian Kitchen. Although it has Indian spices in it, it’s so delicious that I find excuses to make it all the time. It’s great for dinner, just with rice alongside…  or as an appetizer to a more elaborate dinner.

3 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
1 ½ teaspoons coarse sea salt or kosher salt
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon whole cumin seeds
½ teaspoon hot red pepper flakes
1 large or 2 medium cauliflower heads (about 2 pounds), cored and separated into florets
2 or 3 large red or yellow bell peppers, halved, seeded, and sliced into ½” strips

1. Preheat the oven to 450 degrees.
2. In a large bowl, combine the lemon juice, oil, salt, ground cumin, coriander, cumin seeds, and red pepper flakes. Whisk to combine.
3. Add the cauliflower and bell peppers and toss well.
4. Coat 2 baking sheets with non-stick spray or oil. (This makes clean-up a lot easier.)
5. Spread the vegetables out on them in a single layer. Don’t overload the baking sheets—do this in two separate batches if you want to make a double batch, since the veggies will steam instead of roast if you crowd them on the sheets.
6. Roast the vegetables for 15-20 minutes or more, until they are starting to get dark brown in spots and they are nice and tender when poked with a paring knife. Stir after 10 minutes to ensure even browning.
7. Transfer the veggies to a serving dish. They are great hot or at room temperature, and make great leftovers.

zucchini omelet

(contributed by Nancy)
Adapted from Richard Olney’s Simple French Food, this uses one of my favorite, yet relatively underused herbs, marjoram. Marjoram fuses with zucchini and egg in this simple, meltingly tender flat omelet.

1 lb zucchini
1/8 teaspoons salt
2 tablespoons olive oil
1 teaspoon finely chopped fresh marjoram or a pinch of dried marjoram
2 large eggs
1 large pinch black pepper
1 tablespoon unsalted butter

1. Trim ends of zucchini, then coarsely grate on large holes of a box grater. Toss zucchini with 1 teaspoon salt in a large bowl and let stand 30 minutes.
2. Transfer zucchini to a colander, then firmly squeeze handfuls to remove excess liquid. See special tip in cook’s notes following recipe!
3. Heat olive oil in a 10 inch heavy skillet over moderately high heat until hot but not smoking and sauté zucchini, stirring until golden, 6 to 7 minutes.  Remove skillet from heat and stir in marjoram, then let mixture cool to warm, about 15 minutes.
4. Lightly beat eggs with zucchini, pepper and remaining 1/8 teaspoon salt in a large bowl, using a fork.
5. Heat butter in a 7 to 8 inch nonstick skillet over moderately high heat until foam subsides and butter has a nutty fragrance.  Add egg mixture, distributing zucchini evenly and cook, lifting up egg around edges occasionally until egg mixture is set around edge, about 1 minute.
6. Reduce heat to moderately low and cook omelet until softly set but top is still moist, about 3 minutes.
7. Shake skillet to loosen omelet from pan, then flips to cook other side about 1 minute.
Cook’s notes: To squeeze the excess moisture from the zucchini I use my potato ricer.  I usually add twice the amount of marjoram because I love it so.

Print Recipes

comments

experiencing the first day of sunshine in 30 days.  This hlinks london jewellery
links london
links of london
thomas sabo
thomas sabo sale
thomas sabo Jewellery
thomas sabo store
tiffany
as been a tough year for our Alaskan