recipes
for glacier grist issue #38
lemon potatoes
contributed by Nancy
If you are a potato lover you should really look for this cookbook, One Potato, Two Potato by Roy Finamore with Molly Stevens.
1 ½ pounds (approximately) small new potatoes, rinsed well
coarse salt
grated zest of 1 large lemon
3 tablespoons fresh lemon juice
½ teaspoon sugar
½ teaspoon chopped fresh lemon thyme (see cook’s notes)
pinch of dried oregano
freshly ground black pepper
5 tablespoons good olive oil
1. If the potatoes are really new, just wash your potatoes and put them in a saucepan, cover with cold water by at least an inch, and a good pinch of salt, and bring to a boil. You want your potatoes to be the same size, so cut them in half or quarters to they are all approximately the same.
2. Cover partway, reduce the heat to medium and boil gently until the potatoes are tender.
3. Drain, then return them to the pot and cover so they can steam dry while you make the dressing.
4. Combine the lemon zest, juice, sugar, thyme, oregano, and salt and pepper to taste in a small bowl. Give it a whisk. Pour in the oil in a thin stream, whisking all the while, until the dressing is lightly frothy and emulsified.
5. Put the potatoes in a wide serving dish (so they all sit in the dressing). Pour in the dressing and stir to coat well. Cover the dish and let the potatoes sit for at least half an hour before serving, stirring once or twice.
6. These can be served warm or at room temperature.
Cook’s notes: Lemon thyme really imparts a great flavor, but if you don’t have that, substitute regular thyme-just up the amount of lemon zest.
vegetable cream cheese
contributed by Nancy
This is so much better than the pre-blended stuff you get in the store; so fresh and crunchy. It is wonderful all on its own. Of course a little smoked salmon on top of your bagel is good too. This is from Ina Garten’s recipe that appeared on The Barefoot Contessa. You can do half a recipe-it makes a lot.
16 ounces cream cheese, at room temperature
2 tablespoons minced scallions, white and green parts
2 tablespoons finely chopped carrot
2 tablespoons finely chopped celery
2 tablespoons finely chopped radish (2 radishes)
pinch of salt and pepper
1. Place the cream cheese, scallions, carrot, celery, radish, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until blended.
grated carrot salad
contributed by Nancy
When carrots are at their best, early season, young and tender, I hate to cook them. This recipe, from French Farm House Cookbook by Susan Herrmann Loomis, shows them off.
2 tablespoons freshly squeezed lemon juice
salt and freshly ground black pepper
1 clove garlic, peeled and minced
3 tablespoons olive oil
1 ½ pounds (approximately) carrots, grated
1/3 cup tarragon leaves
1. In a large bowl, whisk together the lemon juice, salt and pepper to taste, and garlic. Slowly add the oil, whisking until the mixture emulsifies. Add the carrots and toss until they are thoroughly coated with the dressing.
2. Coarsely chop the tarragon and add it to the salad. Toss so it is thoroughly incorporated, adjust the seasoning, and serve.
Cook’s notes: I only have that much tarragon during the summer, when I have it in my garden. I have substituted parsley. Different flavor, but it will do in a pinch.
lentil soup
contributed by Alison
This recipe is a vegetable-heavy rendition of Deborah Madison’s—from her Vegetarian Cooking for Everyone. It’s very easy. Use the little French green lentils if you can find them—they stay more intact than the regular brown lentils.
2 tablespoons olive oil
3 cups finely diced onion
3 large garlic cloves, minced
sea salt or kosher salt and freshly ground pepper
3 tablespoons tomato paste
1 cup thinly sliced celery
1 cup thinly sliced carrots
2 bay leaves
½ cup chopped parsley
1 ½ cups French green lentils, or brown lentils, sorted and rinsed
1 tablespoon Dijon mustard
1 tablespoon sherry vinegar or red wine vinegar
chopped celery leaves and more parsley (for garnish)
1. Heat the oil in a large soup pot over high heat. Add the onion and 1 teaspoon salt and sauté until it begins to color around the edges, 5 to 7 minutes. Stir in the tomato paste into the onion, then add the garlic, celery, carrot, bay leaves, and parsley and cook for 3 minutes.
2. Add the lentils and 2 quarts of water and bring to a boil. Lower the heat and simmer, partially covered, until the lentils are quite tender, 25 to 35 minutes.
3. Stir in the mustard and vinegar. Taste and add adjust seasonings as needed, add salt to taste. Season with plenty of pepper, remove the bay leaves, and serve garnished with celery leaves and parsley.