glacier grist

Issue #80 • Thursday, September 02, 2010

SPECIAL NOTE
The cauliflower and fennel and other items may not make it into our boxes.  If not, we will give you extra of another item or possibly an item that is not even listed!

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 #80

Print Recipes

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.  Different ginger ales 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 leave

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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.

cauliflower salad

(contributed by Nancy)
For fresh, healthy recipes I like to check out Eating Well Magazine.  This is from years ago, but it was so good I tore it out and saved it.

1 small clove garlic, minced
2 tablespoons capers
2 tablespoons extra-virgin olive oil
2 tablespoons white-wine vinegar
1/4 teaspoon crushed red pepper
1 lemon, zested (2 teaspoons) and juiced (2 tablespoons)
1 head cauliflower florets cooked until tender-crisp (see Tip)

1.  Whisk garlic, capers, oil, vinegar, crushed red pepper, lemon zest and juice in a large bowl. Add cauliflower to the bowl and toss to coat. Chill the salad for 30 minutes, or overnight. Serve cold.
To cook florets: In a steamer basket, cover and steam 8 to 10 minutes for tender-crisp or 15 minutes for very tender. Or microwave, covered, with 1/4 cup water for 2 to 4 minutes for tender-crisp or 3 to 5 minutes for tender.

crushed radishes

(contributed by Nancy)
Asian Food Feasts by Sigrid M. Shepard is a treasure trove of Chinese, Japanese, Indian, Indonesian and Middle Eastern cookery. Simple and different, the sauce is a great balance of sweet and salty and goes well with the spiciness of the radishes.  You can easily cut the recipe in half-you’ll just have more sauce.

20 radishes, washed, trimmed, leaving a few leaves at the top (I figure 5 radishes per person)
½ teaspoon sea salt
1 tablespoon soy sauce
½ tablespoon rice vinegar
1 teaspoon mild honey
1 teaspoon sesame oil
¼ teaspoon sea salt (optional)

1.  Crack each radish with a sharp blow from the bottom of a heavy glass or ceramic cup. Use only crisp radishes or they will not crack well. Sprinkle with salt and chill for 15 minutes.
2.  Mix the remaining ingredients well. Pour over radishes just before serving.  Mix well and serve at once. A good snack or dinner salad.

kale with shallots and crisp salami

(contributed by Nancy)
This is from Fine Cooking June/July 2010 issue.  They had lots of nice recipes using greens!

2 tsp. honey
1 tsp. sherry vinegar
kosher salt
1 bunch kale
2 tsp. extra-virgin olive oil
1 leek or onion,  sliced into thin rings
2 oz. thinly sliced salami, cut into thin strips (1/8 to 1/4 inch wide)
1 tbs. unsalted butter, well softened

1.  In a small bowl, whisk the honey and vinegar. Set aside.
2.  Fill a 5- to 6-quart pot about three-quarters full with water. Add 1 Tbs. salt and bring to a boil over high heat.
3.  To trim the kale, grab each stem with one hand and rip the two leafy sides away from it with the other hand. Discard the stems. Rip the leaves into 3 or 4 pieces. Add the kale to the boiling water and cook until just tender, 4 to 7 minutes. Drain and spread it out on a rimmed baking sheet lined with a clean dishtowel to steam and release excess moisture, 10 to 15 minutes.
4.  In a 12-inch nonstick skillet, heat the olive oil over medium heat. Add the leek rings and cook, stirring with a wooden spoon, until soft and lightly browned, about 5 minutes. Transfer the leeks to a plate. Increase the heat to medium high, add the salami strips and cook, stirring and breaking them up into smaller bits, until crisp, about 2 minutes. Transfer the salami to a plate.
5.  Add the kale to the pan and toss with the fat until the kale is just heated through (do not cook it for long or it will begin to weep moisture). Off the heat, add the honey mixture and toss well. Add the reserved leeks and the butter and toss until the butter is melted. Season to taste with salt. Transfer the kale to a serving platter. Garnish with the salami. Serve immediately.
Cook’s note: I didn’t use the extra butter at the end.  and I didn’t miss it. 

lemony sautéed zucchini

(contributed by Alison)
This recipe is a really quick way to use up a lot of zucchini! It’s a combination of 1) the flavors from the zucchini skillet cakes in Deborah Madison’s Vegetarian Suppers book, and 2) a method of quick-cooking zucchini that I found in a long-ago issue of Cooks’ Illustrated. Zucchini is so full of water that it’s hard to deal with all the liquid that comes out of it—the zucchini usually gets soggy and it’s hard to make sure all the pieces are cooked evenly. So using this method, you grate the zucchini and then roll it in a dishtowel and wring out the extra water! It’s a fast and easy recipe—easier than the skillet cakes.
You can choose your topping on this recipe—whatever suits your time frame and fancy!

4 medium-large zucchinis (about 3 pounds), grated
1 tablespoon olive oil
2 garlic cloves, sliced thin
½ bunch parsley, finely chopped
3 teaspoons chopped thyme (or 1 teaspoon dried)
3 tablespoons scallion greens
grated zest of a lemon
sea salt and freshly ground pepper
¼ cup capers, rinsed and drained

choice of toppings
¼ cup pine nuts OR ¼ cup almonds OR bread crumbs:
2 slices whole wheat bread (you can use stale bread, but not dried hard)
3 tablespoons olive oil
1-2 cloves garlic, minced (optional)

1. Placing a quarter or a third of the grated zucchini in a dish towel, roll the towel up around the zucchini, and, using two hands, twist the towel as tightly as you can (over the sink) and watch the water pour out! Shake the zucchini out into a large bowl, and repeat with the rest of the zucchini.
2. If you’ve chosen bread crumbs for the topping, tear the bread slices into smallish pieces and put them in the bowl of a food processor. Pulse and grind them until they are finely ground into bread crumbs. Use 1 cup of them or more for this recipe.  Brown the bread crumbs in olive oil (with optional garlic) in a small skillet over medium heat. Remove from the heat when browned, toss in a little salt to taste, and set aside.
3. If you’ve chosen pine nuts for the topping, toast them gently in a dry skillet until golden.
4. If you’ve chosen almonds for the topping, toast them in a 350-degree oven on a baking sheet for 15 minutes.
5. Heat the olive oil over high heat in a large skillet and sauté the garlic slices until fragrant—a minute or so. Add the grated, dried zucchini and sauté until tender, about 8 or 10 minutes. You can cover the pan in between stirring to hurry this process.
6. Add the parsley, thyme, chives or scallions, lemon zest, ½ teaspoon salt, and capers. Cook for a minute or so longer until the flavors are melded and the parsley is slightly wilted. Taste for salt and pepper and season accordingly.
7. Serve in a large dish or on individual plates, adding the topping of your choice. Serve immediately.

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comments

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