recipes
for glacier grist issue #36
zucchini omelet
contributed by Nancy
Adapted from Richard Olney’s Simple French Food, this uses one of my favorite, yet relatively underused herbs, marjoram. If you have never had the opportunity to use it, I think the flavor is something like sweet oregano. The leaves are more delicate too. If you can’t find fresh, dried marjoram will do.
Marjoram fuses with zucchini and egg in this simple, meltingly tender flat omelet. I love it hot, warm, or cold.
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 with a heatproof rubber spatula, and cook, lifting up egg around edges occasionally to met any uncooked egg flow underneath, 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 slide omelet onto a large plate.
8. Wearing oven mitts, invert skillet over omelet, then holding skillet and plate together invert omelet, browned side up into skillet. Cook omelet until underside is set, about 1 minute, then slide omelet onto a serving plate.
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. I have also done the fancy inverting the skillet technique as well as just using a spatula and flipping it in pieces.
mango, jicama and radish salad with peanut dressing
contributed by Nancy
This is originally a recipe from Ingrid Hoffmann on her show, Simply Delicioso, on Food Network. I love the bright flavors. I have used substitutes for the mango, but you need a softer, preferably yellow fruit to balance out the crunch from the radishes and jicama.
3 tablespoons smooth peanut or almond butter
¼ cup fresh lime juice (about 3 limes)
2 tablespoons light brown sugar
2 tablespoons canola or vegetable oil
salt to taste
6 radishes, halved lengthwise and thinly sliced crosswise
lettuce
1 large mango (or 1 cup frozen cubed mango)
2 cups peeled and cubed jicama cut into ½ inch cubes
¼ cup fresh cilantro leaves
1. In a medium bowl, whisk the peanut butter and lime juice until smooth.
2. Add the brown sugar, vegetable oil and some salt and whisk until combined. Add enough water to thin the sauce and give it a dressing-like consistency, about 2-3 tablespoons.
3. Place the radishes, greens, mangoes, jicama and cilantro in a large bowl and toss together.
4. Drizzle with the dressing, toss gently and serve.
potatoes and mushrooms with cheese
contributed by Nancy
This recipe originally appeared in a store bought package of oyster mushrooms. However, if you visit the South Anchorage Farmer’s Market you have to get those fabulous oyster mushrooms from Northern Lights Mushrooms. They are beautiful! This is not a low calorie dish, but it is fun to be extravagant every now and then.
4-5 medium Russet potatoes, peeled and thinly sliced
¼ teaspoon each salt and pepper
1 clove garlic, thinly sliced
½ cup butter
1 ½ pounds fresh oyster mushrooms chopped
1 cup grated Swiss cheese
1 small onion, finely chopped
2 cups heavy cream
1. Season potatoes with salt and pepper.
2. Rub baking dish with garlic and butter it well.
3. Put in a layer of potatoes and a layer of mushrooms until all are used, ending in a layer of potatoes. Sprinkle over each layer some cheese and onion.
4. Cover top layer with cream. Sprinkle on another layer of cheese and some dots of butter. Bake in preheated oven at 375 degrees F. for 45 minutes.
Cook’s notes: I have used all different kinds of potatoes with good success.
white grape and cucumber gazpacho
contributed by Nancy
I was intrigued by this recipe I found in Cooking Light magazine. I have made this a couple of times and have never been disappointed.
½ lb seedless white grapes, well rinsed
2 slices white sandwich bread
1/3 cup sliced almonds
1 seedless cucumber
2 scallions (white and light green parts)
1 clove garlic
3 tablespoons fresh dill
2 tablespoons cream cheese
¼ cup milk
1 to 2 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1. Put all but 4 of the grapes in a metal bowl and put in the freezer.
2. Tear the bread into chunks and chop it in a food processor until it’s reduced to fine crumbs. Put the crumbs in a small bowl, stir in 1/3 cup cool water, and set aside.
3. Toast the almonds in a dry skillet over medium-low heat, stirring frequently, until deep golden brown, 10-12 minutes. Transfer to a plate to cool.
4. Meanwhile, prepare the other ingredients: Slice the 4 grapes in half. Cut off and discard the cucumber ends. Thickly slice the cucumber. Slice the scallions and garlic. Chop the dill.
5. In a food processor, chop the garlic and ¼ cup of the almonds until very fine. Add the breadcrumbs and cream cheese and process until well blended. Add the cucumber, scallions, dill, milk, vinegar, and the grapes from the freezer. Process until pureed as finely as possible, 1 to 2 minutes. With the machine running, pour in the oil. Taste and season with salt and pepper. Serve garnished with the grape halves and the remaining almonds.