recipes
for glacier grist issue #35
strawberries romanoff
contributed by Nancy
Adapted from Joy of Cooking, by Irma Rombauer and Marion Rombauer Becker, this recipe can just be a guide. You don’t have to use the Cointreau if you don’t want to. I have made it without any alcohol, or substituted Grand Marnier or orange juice. I have to say, it is very delicious with the Cointreau.
1 pint strawberries
½ pint ice cream
½ cup whipped cream
3 tablespoons Cointreau, Grand Marnier, (or orange juice)
1. Clean and dry the strawberries. You can cut them in half if you like.
2. Whip slightly the ice cream in a bowl large enough to hold all the ingredients.
3. Fold into the ice cream the whipped cream.
4. Add the Cointreau or orange juice.
5. Blend the cream and the strawberries together very lightly with a spoon. Serve immediately.
Cook’s notes: I really try to make just enough to serve. It does not keep in the refrigerator very well. The ice cream separates from the whipped cream. I have not tried it, but I bet you could put any leftovers in the freezer. If you try this, let me know how it holds up.
grilled broccoli with clary’s exquisitely wicked marinade
contributed by Nancy
This recipe is my version from Crescent Dragonwagon’s Passionate Vegetarian. Grilling broccoli? Sounds a little bizarre, but it is very good and an nice change of pace. We liked that the marinade didn’t mask the flavor of the broccoli, but just lightened the flavor enough to make it a little different. You can omit the rum. You are going to grill it so the alcohol will evaporate and just leave the flavor.
5 cloves garlic, peeled
½ cup fresh pineapple juice (I have used canned)
juice of 2 limes
1/3 cup olive oil
2 tablespoons light rum (optional)
½ to 1 teaspoon cumin
salt and freshly ground black pepper to taste
1 head of broccoli, cut into florets, large enough not to slip through the grill bars (reserve the stems for another purpose)
1. Combine the garlic and pineapple juice in a blender or the food processor, processing until the garlic is finely chopped. Add the lime juice, oil, rum, cumin and salt and pepper and buzz to blend.
2. Pour this marinade into a bowl or zippered freezer bag and add the broccoli. Marinate, refrigerated, for 2 to 4 hours. Shake or turn the broccoli occasionally to distribute the marinade.
3. Preheat the grill to hot, then turn down to medium. 4. Place the broccoli pieces over indirect heat, and grill, covered, turning once halfway through, until the broccoli is crisp-tender and a little toasty in spots, 12 to 17 minutes. Serve at once.
Cook’s notes: I have used canned pineapple juice with no noticeable change. And, even though she tells you not to use the stems, I tried marinating the stems. Don’t bother. The stems don’t absorb the marinade. We also used a grill basket which made it a lot easier.
strawberry rhubarb crunch
contributed by our intern, Sherrill Smith Collins
There are many recipes out there for this dish, below is my grandmother’s recipe, the one I grew up with.
1 cup flour
¾ cup oats
1 cup light brown sugar, firmly packed
1 teaspoon ground cinnamon
½ cup butter, melted
2 cups rhubarb, chopped
2 cups strawberries, chopped
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
1. Preheat the oven to 350 degrees Farenheit.
2. Combine the flour, oats, light brown sugar, cinnamon and melted butter and mix well.
3. Pat 1/3 of the crumb mixture into a lightly buttered 9-inch square baking dish.
4. Layer in rhubarb and strawberries.
5. In a small saucepan, combine sugar and cornstarch, add water and stir until blended. Cook over medium heat, stirring constantly until thick and clear. Stir in vanilla.
6. Pour sauce over the fruit and sprinkle with remaining crumbs.
7. Bake for 40 minutes, or until crumble is golden and the sides are bubbling.
Cook’s Notes: The crumble is delicious with a combination of all-purpose flour and whole-wheat pastry flour. The butter can be replaced with vegan butter to make this a vegan dessert. If you are trying to avoid cornstarch, agar agar can also be used as a thickener.
Nancy’s notes: Don’t worry if you don’t have 2 cups of strawberries. I only had 1 cup of strawberries so I used a little more rhubarb and it came out great!
green salad with hazelnuts and rosemary-balsamic vinaigrette
contributed by Alison
Based on a recipe from rebar modern food, this salad is great with the lentil soup—or on its own as a meal, with a piece of hearty toast.
vinaigrette
2 garlic cloves, coarsely chopped
3 tablespoons balsamic vinegar
4 teaspoons red wine vinegar
4 teaspoons Dijon mustard
2 teaspoons honey
½ teaspoon sea salt or kosher salt
½ teaspoon cracked pepper
2-4 tablespoons fresh rosemary leaves, picked off their stems
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1/3 cup extra-virgin olive oil
Put all the ingredients except the oil in the jar of a blender. Whirl everything until it is completely smooth—this might take a little while because of the rosemary. Slowly pour in the oil as the motor is running to make a smooth sauce. Adjust salt and honey to taste.
salad
large head of lettuce, washed and torn into small pieces
½ small red onion, cut in half and sliced very thinly
¼-½ cup hazelnuts
½ cup blue cheese (optional)
1. Preheat the oven to 350 degrees. Roast the hazelnuts until golden-brown and fragrant, about 15 minutes. After the nuts are toasted, you can rub off some of the loose skins in a kitchen towel if you want, but they won’t come completely clean—that’s OK. Chop the hazelnuts coarsely.
2. Put the sliced onions in a bowl and cover them with boiling water for 30 seconds. Drain them and set aside.
3. Just before serving, place the greens and onion in a large salad bowl. Drizzle the dressing on and toss well. Sprinkle with nuts and optional cheese.
For more recipes, visit www.AlisonsLunch.com, www.SouthAnchorageFarmersMarket.com
Happy cooking! —Nancy and Alison