recipes
for glacier grist Issue #44
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 (approximately) 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
———————————————————
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 (this makes cleanup a lot easier). 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 where they touch the baking sheets, 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.
sautéed mushrooms
(contributed by Alison)
This really simple recipe is from Deborah Madison’s Vegetarian Cooking for Everyone. It’s great on toast or just as a side dish.
1 pound cremini mushrooms (approximately), cut into halves, quarters, or slices about ¼-inch thick
2 tablespoons olive oil (part butter if you like)
salt & freshly-ground pepper
½ lemon
2 tablespoons chopped parsley
1 large garlic clove, minced
Heat the oil over high heat. Add the mushrooms all at once and move them around the pan so they all pick up a little of the oil. Keep sautéing even though the pan appears to be dry. Once the mushrooms yield their juices and the juice cooks off, they’ll begin to color nicely. When golden, season well with salt and pepper. Add a squeeze of lemon, then toss with the parsley and garlic and serve.
roasted brussels sprouts with dijon, walnuts and crisp crumbs
(contributed by Nancy)
The mustard-Worcestershire seasoning is a tangy counterpoint to the sprouts. You can do the crumb topping hours before serving. This is my version of a recipe out of a favorite cookbook, Cold-Weather Cooking by Sarah Leah Chase.
¼ cup olive oil
1 tablespoon Dijon mustard
1/2 teaspoon caraway seeds, toasted lightly and crushed
1/2 teaspoon kosher salt, or to taste
ground black pepper to taste
1 pound Brussels sprouts (approximately), ends trimmed, cut through the core into quarters
2 teaspoons butter
½ cup coarse fresh breadcrumbs
¼ cup chopped walnuts
1. In a large bowl, whisk the olive oil with the mustard, Worcestershire sauce, caraway seeds, salt and pepper.
2. Add the Brussels sprouts and toss to thoroughly distribute the mustard mixture. Spread the sprouts in a n even layer on the baking sheet.
3. Roast until the cores of the sprouts are just barely tender and the leaves are browning and crisping a bit, approximately 20 minutes.
4. While the sprouts are roasting, make the topping. Heat the butter in a skillet over medium high heat. When the butter has stopped foaming, add the breadcrumbs all at once and toss to coat with the butter. Reduce the heat to medium, add the walnuts and a little salt (to taste) and cook stirring constantly until the crumbs are browned and slightly crisp and the nuts are golden. Approximately 4 to 6 minutes. Place the breadcrumb mixture onto paper towels to drain the excess fat.
5. Transfer the sprouts to a serving bowl and season to taste with salt and pepper if necessary. Sprinkle the crumbs over the sprouts just before serving.
Cook’s notes: Experiment with your bread crumbs! I like to use Rise and Shine’s Alaska baked potato sourdough for the crumbs instead of white bread. They are extra crunchy when sautéed.
braised beets with sherry vinegar
(contributed by Nancy)
My sister has this knack for picking out great cookbooks. Cold-Weather Cooking is full of flavorful dishes and this is one of our favorites.
1 bunch medium-large beets
1 onion, peeled and cut into quarters
3 tablespoons olive oil
½ cup dry red wine (or water)
salt and ground pepper to taste
3 tablespoons light brown sugar
3 tablespoon sherry vinegar
1. Preheat the oven to 375 degrees F.
2. Peel the beets and cut each one into 8 chunks or wedges. Mix the beets and onions together in a 12 x 9 inch baking dish. Toss with the olive oil and red wine and season with salt and pepper. Cover the dish tightly with foil and bake until the beets are just barely tender, approximately 1 hour.
3. Stir in the brown sugar and sherry vinegar. Bake uncovered, stirring occasionally, until the vegetables are tender and glazed with the sauce. Approximately 15 minutes. Serve at once.
roasted celery root and shallot puree
(contributed by Nancy)
This recipe was found in a bunch of hand written notes, so I don’t know where it came from. But I do know that it is very delicious and a great introduction to how good celery root can be!
1-2 celery roots, peeled and cut into coarse 1 inch chunks
4 shallots or 1 small onion
3 tablespoons butter, melted
½ cup dry white vermouth or chicken broth
¼ cup cream or milk
salt and pepper to taste
1. Preheat the oven to 375 degrees F.
2. Toss the celery root, shallots (or onion) and the melted butter together in a roasted pan. Sprinkle the vermouth (or chicken broth) over all. Roast the vegetables in the oven, stirring occasionally, until tender and browned, about 1 hour.
3. Place the vegetables and any pan juices in a food processor, add the cream, and process until very smooth. Season to taste with salt and pepper. Serve at once.