recipes
for glacier grist Issue #109
spinach and sesame tofu salad with pickled ginger
(contributed by Nancy)
We are very excited about having truly fresh LOCAL tofu! This is from This Can’t be Tofu by Deborah Madison.
1 bunch spinach
½ block tofu
2 tablespoons black and/or white sesame seeds
the dressing
2 teaspoons dry mustard
1 tablespoon water
4 teaspoons dark sesame oil
2 tablespoons soy sauce
4 teaspoons rice wine vinegar
1 tablespoon sherry or rice wine
½ teaspoon salt
1 teaspoon finely chopped ginger
½ teaspoon finely chopped garlic
1 teaspoon sugar
1 heaping tablespoon slivered, pickled ginger
1. Wash the spinach well. Cut the spinach into two; the tender leaves and the stems. First wilt the spinach leaves in a skillet with just a little bit of water added over medium heat. Remove the leaves and set aside on paper towels to drain. Add the stems and cook until just tender. Remove them as well and place with the leaves.
2. Cut the tofu into small cubes and put the cubes into the hot water in the skillet. Warm the tofu and then drain the tofu.
3. Roast the same seeds in a small dry skillet until fragrant, then remove to a plate. Combine the dressing ingredients in a small bowl.
4. Squeeze the water out of the spinach and chop. Set in a bowl and toss with 3 tablespoons of the dressing and about two thirds of the sesame seeds. Taste and add more dressing if desired.
5. Place the tofu on top of the spinach and spoon more dressing over the tofu. Garnish with the pickled ginger and remaining sesame seeds.
carrot and potato soup
(contributed by Nancy)
From One Potato Two Potato by Roy Finamore with Molly Stevens. See the cook’s note below if you want to roast the carrots. This is a very soothing soup.
1 teaspoon unsalted butter
3 slices bacon, chopped
½ onion, minced
1 pound potatoes, peeled and cut into ½ inch chunks
1 pound carrots, cut into 1/3 inch slices
salt
1 cup heavy cream or whole milk or ½ and ½
2 tablespoons chopped chives or flat leaf parsley
1. Heat the butter in a wide saucepan over medium heat. Add the bacon and cook until it browns and crisps. Remove the bacon with a slotted spoon and drain it on paper towels.
2. Add the onion to the fat in the pan and cook until softened and just starting to brown, about 2 minutes.
3. Add the potatoes and carrots and a good pinch of salt. Stir and cook for a minute or two. Pour in 5 cups water and bring to a boil. Reduce the heat to medium, cover partway, and cook until the potatoes and carrots are falling apart, about 40 minutes.
4. Put the carrots and potatoes through a food mill fitted with a medium disk or rice the mixture through a potato ricer.
5. Rinse out the pan and return the soup to it. Stir in the cream and bring to a simmer. Taste for salt.
6. Ladle into bowls and serve, scattered with the bits of the browned bacon and the chives.
cook’s note: You can further boost the color and flavor by roasting the carrots. Drizzle them with a little oil, sprinkle with salt and put them in a 400 degree oven for 30 minutes while the potatoes are cooking. Then add them to the pot for the last 20 minutes.
broccoli with soy-lemon dressing
(contributed by Nancy)
From A Spoonful of Ginger by Nina Simonds.
1 bunch broccoli
dressing
3 tablespoons soy sauce
2 tablespoons fresh lemon juice
1 ½ tablespoons minced garlic
1 ½ tablespoons sugar
1. Using sharp paring knife, peel the tough skin from the broccoli stems and cut away the stem ends. Cut off the florets and cut the peeled stems on the diagonal into 1 ½ inch thick sections. Separate the larger florets, so all are approximately the same size.
2. Arrange the broccoli in a steamer tray. Steam until just tender.
3. Put the broccoli in a serving bowl and add the dressing, toss lightly, and serve.
oasis salad
(contributed by Nancy)
From Seductions of Rice by Jeffrey Alford and Naomi Duguid. Lots of crunch and very cooling.
1/2 cup coarsely chopped radishes
1/2 cup coarsely chopped English cucumber
1 cup ripe tomato chunks
½ teaspoon salt or to taste
¼ cup or more to taste of cilantro or parsley leaves, coarsely chopped
1. Combine all the ingredients in a bowl and toss gently to blend.
indian-spiced roasted potato salad with carrots
(contributed by Alison)
Loosely based on a recipe in Yamuna’s Table, it’s a big batch because the leftovers are delicious!
3 pounds waxy potatoes (like Yukon Gold)
2 tablespoons olive oil (plus more, for vinaigrette)
½ teaspoon sea salt or kosher salt
1 ½ teaspoons chili powder
6 to 12 carrots, peeled and grated finely
½ cup chopped cilantro
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1 tablespoon brown mustard seeds
1 tablespoon whole cumin seeds
1 cup vegetable broth, plus extra to taste
1 tablespoon garlic oil or olive oil
½ - 1 teaspoon salt
freshly ground pepper
1. Preheat the oven to 400 degrees. Scrub the potatoes and cut them into ½” to ¾” dice.
2. Coat 2 large rimmed baking sheets with non-stick spray or oil. Toss the potatoes with the garlic oil, salt and chili powder, and roast in the oven until they are golden-brown, tender, and browning on the bottom, about 30 minutes, but check them after 20 minutes, turning them over with a spatula.
3. Scrape the potatoes into a large bowl and fold in the carrots and cilantro.
4. Preheat a skillet over medium high heat. Add the mustard seeds, cover with the lid, and shake the pan until they begin to pop. Add the cumin seeds, cover them, and shake for 30 seconds or so while the mustard seeds continue to pop. When the cumin seeds are fragrant and toasted, remove the pan from the heat and add the broth, garlic oil, and salt. Whisk to combine, and pour the sauce over the potatoes. Taste for salt, and add freshly ground pepper to taste. If you think it could use more moisture, add more broth. Serve warm or at room temperature.
5. When eating the leftovers, you might want to add more broth, since the potatoes absorb the broth as it sits in the refrigerator. You might need to add more salt and pepper, too.