recipes
for glacier grist issue #42
radish soup
(contributed by Nancy)
Radishes can be hot or mild, but are very versatile. Usually the greens are tossed in salads, and that goes for the radish as well. The greens give the broth a delicate spiciness. I decided that the radish would be good in it too, so here is my rendition from Cooks.com. If radishes are not one of your favorites, please give this a try. It might just change your mind.
1 bunch red radishes, washed (about 6 cups of very roughly chopped greens) reserve both
1 onion, minced (about 1 cup)
1 tbsp. butter
3/4 cup yogurt, plain
1 1/2 cup chicken or vegetable broth
1. Separate the radishes from the greens, reserving both.
2. Cook the onion in the butter until translucent, then add the radish greens. Cook over low heat, stirring occasionally, until wilted.
3. Puree in a blender or food processor along with half the yogurt and half the chicken stock.
4. Return to the heat and add the other half of the yogurt and half the chicken stock until heated through.
5. Ladle into soup bowls and add thinly sliced radishes to taste.
Cook’s note: Reheat the soup carefully as it might separate if heated too quickly. It also works better in a blender than a food processor when you puree it.
carrot dip with sunflower seeds & cumin
(contributed by Alison)
You pretty much need a food processor for this recipe, and with it, this dip is SO FAST to make. It’s rich and delicious and flavorful—and such a beautiful color! Not to mention nutritious!
This recipe is based on one in Veganomicon. The original recipe called for oil, but I think the dip is rich enough just with the ground sunflower seeds. If you prefer a richer spread, add a tablespoon of extra-virgin olive oil!
It’s fantastic spread on our toasted seed bread, or crackers, or our regular 100% whole wheat levain. But it’s also great scooped up with celery sticks!
1 pound carrots, peeled if the skins are bitter
¼ cup roasted sunflower seeds (if you have salted roasted seeds, just use less salt and adjust to taste)
2 small cloves garlic (or 3 cloves, if you like things garlicky)
½ teaspoon ground cumin
¼ teaspoon salt
1 -2 tablespoons fresh lemon or lime juice
1. If you have raw sunflower seeds, preheat your oven to 350 degrees. Toast the sunflower seeds on a cookie sheet in the oven (the oven works well if you’re making extra seeds) about 10 -12 minutes, until golden-brown and fragrant. Check on them often. Or, you can toast the seeds on a skillet over medium heat until golden-brown and toasted.
2. Bring a small pot of water to a boil and add a little salt.
3. Slice the carrots. I do this in the food processor—just cut the stem ends off the carrots and shoot them through the feed tube, pushing with the little pusher cup, small end first.
4. Boil the carrots until soft, 7 to 10 minutes. Drain in a colander when done.
5. Meanwhile, when the sunflower seeds are toasted, peel the garlic and toss it in the cuisinart to mince. Then add the sunflower seeds and process into fine crumbs. Then add the cumin, salt, lemon juice, and carrots, and blend until smooth, scraping down the sides of the food processor as you go.
6. Taste for salt and adjust the lemon. Transfer to a covered container and refrigerate until ready to use (at least 30 minutes).
broccoli with golden raisins
(contributed by Alison)
I love this broccoli recipe—I love it hot as a side dish, at room temperature as a salad, or even cold out of the ‘fridge as a snack. It’s loosely based on a recipe in Peter Berley’s Fresh Food Fast, one of my favorite cookbooks for vegetables.
1 ½ pounds broccoli, tops cut into bite-sized florets, and stems sliced into ¼” slices (peel the stems first if the skin is tough)
2 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
½ cup golden raisins
¼ teaspoon crushed red pepper flakes
sea salt or kosher salt
optional toast:
4 slices thick whole-wheat bread
extra olive oil for the toast
1. Put about an inch of water in the bottom of a pot that you can put a steamer basket in. Cover the pot and bring the water to a boil. When the water boils, put the golden raisins in the steamer basket and steam for 5 minutes. Remove the raisins, but keep the water in the steamer.
2. Put the broccoli stems into the steamer basket, and steam for 4-6 minutes until barely tender. Check them every minute after 4 minutes, poking with a sharp paring knife. Remove the stems, drain them, and immediately spread them out in a single layer on a baking sheet spread with a dishtowel. (This cools the broccoli quickly and allows it to dry out.)
3. Put the florets in the steamer, and steam for 3-5 minutes until barely tender, keeping a close eye on them. Remove the florets and spread them out on a dishtowel as with the stems. When they are cool enough to handle, chop the florets and stems a bit finer with a large chef’s knife.
4. In a large skillet over high heat, warm the oil. Add the garlic and cook for 1 minute. Add the broccoli, stems, raisins, and red pepper flakes and sauté until the broccoli is quite tender, and the flavors are nicely combined—about 5 minutes. Season with plenty of salt—it will need quite a bit.
5. If you want to serve the broccoli on toast, toast the slices of bread until golden, and drizzle with olive oil. Pile the broccoli on top.
potato and onion salad with smoked salmon
(contributed by Alison)
Peanut potatoes are perfect, sliced lengthwise, but you can use any waxy potato for this salad, based on one in Deborah Madison’s Local Flavors.
1 ½ pounds or peanut potatoes (or other waxy variety)
sea salt or kosher salt and freshly ground pepper
1 large onion, or 2 small onions, sliced thinly intorounds
3 tablespoons white wine vinegar
¼ teaspoon sugar
2 tablespoons extra-virgin olive oil
16 green olives, pitted and halved (you can use black kalamata olives if that’s all you have, but the green are very pretty)
6 ounces smoked salmon, flaked, or 2 tablespoons rinsed & drained capers
8 cups green or red lettuce, washed, dried, and torn into bite-sized pieces
1. Cover the potatoes with cold salted water and bring to a boil. While they are cooking, toss the onion with the vinegar, sugar, and ½ teaspoon salt and let sit for a few minutes. Then add the oil, olives, and fish (or capers).
2. When the potatoes are fork-tender, drain them, then cut into bite-sized pieces. While still hot, add them to the bowl along with the lettuce. Turn gently with a rubber scraper. Taste for salt and season with pepper.