recipes
for glacier grist Issue #49
chard with golden raisins & almonds
(contributed by Alison)
This recipe is based on one from a back issue of Cook’s Illustrated. I love the sweet golden raisins with the slightly salty & slightly spicy greens, topped with rich toasted almonds.
1 tablespoon olive oil
1 medium onion, minced
2 lbs fresh chard, cleaned and stemmed (do not dry)
sea salt or kosher salt
2 medium cloves garlic, minced
½ teaspoon red pepper flakes
½ cup golden raisins
½ teaspoon grated lemon zest, from 1 lemon
¼ cup almonds, toasted in a 350 degree oven for 15-20 minutes, then coarsely chopped.
1. Wash the chard and cut the stems off each leaf. Holding the stems in a bundle, cut the stems into ½-inch slices. If the leaves are large, slice them into 1-inch wide ribbons. Drain the leaves, but don’t dry them.
2. Heat oil in a large sauté pan. Add onion and ½ teaspoon of salt, sauté for a minute or two until starting to soften, then add the diced chard stems. Cook until stems are tender and onion is cooked. If the pan is drying out before the stems are tender, just add a bit of water to steam them and finish cooking them.
3. Add the red pepper flakes and garlic, and when garlic is fragrant (after a minute or two), add raisins and wet greens. Cover and cook over medium-high heat, stirring occasionally, until greens completely wilt, but are still bright green, about 5 minutes. Uncover, season to taste with salt and add lemon zest. Cook over high heat until some of the liquid evaporates, and greens are completely tender. Top with almonds and serve.
braised carrots with capers
(contributed by Nancy)
This recipe comes from Essential of Classic Italian Cooking by Marcella Hazan. Simply delicious!
1 lb carrots
3 tablespoons olive oil
1 teaspoon chopped garlic
2 tablespoons chopped parley
salt and freshly ground black pepper
2 tablespoons capers, rinsed
1. Peel and trim the carrots to about the size of your little finger.
2. Choose a sauté pan that can accommodate all the carrots loosely. Put in the olive oil and garlic, and turn on the heat to medium high. Cook and stir the garlic until it becomes pale gold in color.
3. Add the carrots and parsley. Toss the carrots once or twice to coat them, then add ¼ cup water. When the water has completely evaporated, add another ¼ cup.
4. Continue adding water at this pace, whenever it has evaporated, until the carrots are done. They should feel tender, but firm, when prodded with a fork.
5. When done, there should be no more water left in the pan. If there is, boil it away quickly and let the carrots brown lightly.
6. Add black pepper and the capers, and toss the carrots to coat. Cook for another minute or two, then taste and correct for salt. Serve at once.
butternut mash
(contributed by Nancy)
What would I do without one of my husband’s favorite books, One Potato, Two Potato written by Roy Finamore with Molly Stevens? This is incredibly tasty.
1 small (about 1 ½ pounds) butternut squash
2 lbs russet or yellow-fleshed potatoes, peeled and cut into chunks
salt
4 tablespoons (1/2 stick) unsalted butter, softened
½ cup sour cream, at room temperature
2 teaspoons sherry vinegar
freshly grated nutmeg
freshly ground black pepper
1. Heat the oven to 400 degrees Fahrenheit.
2. Halve the squash lengthwise, scoop out and discard the seeds, and place it cut side down on a baking sheet lined with parchment or foil. Bake until the skin is browned and wrinkled and the flesh is very soft, about 50 minutes.
3. Put the potatoes in a large saucepan, cover with cold water by at least an inch, add a good pinch of salt, and bring to a boil. Cover partway, reduce the heat to medium and cook until the potatoes are tender. Drain well and return the potatoes to the pot. Dry them over the heat, shaking the pan and stirring, until the potatoes are floury and have made a film on the bottom of the pan. Turn the heat to very low.
Put the potatoes through a ricer and return them to the pan, or mash them with a masher until lump-free.
4. Stir in the butter, sour cream, vinegar, a grating or two of nutmeg, and a few grinds of pepper. Beat vigorously with a wooden spoon until fluffy.
5. Peel the skin from the squash and cut the flesh into chunks. Add it to the potatoes and mix a few times to combine, but be sure to leave visible lumps of squash. Taste for seasoning and serve hot.
Lacinto kale with ricotta salata salad
(contributed by Nancy)
Usually I cook kale, but this looked so intriguing I had to try it. I also like it with Swiss Chard. It does call for ricotta salata which I have only seen at the Fred Meyers’ on Abbott recently. Feta or goat cheese will work too. It works without cheese as well. From Gourmet Magazine January 2007.
3/4 to 1 pound lacinato kale (or chard), stems and center ribs discarded
2 tablespoons finely chopped shallot
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
4 1/2 tablespoons extra-virgin olive oil
2 ounces coarsely grated ricotta salata (1 cup)
1. Working in batches, cut kale crosswise into very thin slices.
2. Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.
3. Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper.
brussels sprout slaw with mustard dressing and maple glazed pecans
(contributed by Nancy)
This is from Bon Appetite Magazine, November 2009. The nuts really make it!
nonstick vegetable oil spray
1 cup large pecan halves
1/4 cup pure maple syrup
1/2 teaspoon plus 1 tablespoon coarse kosher salt plus additional for seasoning
1/4 teaspoon freshly ground black pepper
1/4 cup whole grain dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon sugar
1/4 cup vegetable oil
1 1/2 pounds brussels sprouts, trimmed
1. Preheat oven to 325°F. Spray large sheet of foil with nonstick spray. Place pecans on small rimmed baking sheet. Whisk maple syrup, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in small bowl. Add to nuts and toss to coat; spread in single layer. Bake nuts 5 minutes. Stir. Continue to bake nuts until toasted and glaze is bubbling thickly, about 6 minutes. Immediately transfer nuts to prepared foil and separate. Cool completely. DO AHEAD: Can be made 2 days ahead. Store airtight.
2. Whisk mustard, vinegar, lemon juice, and sugar in small bowl; whisk in oil. Season with coarse salt and pepper.
3. Bring large pot of water to boil. Add 1 tablespoon coarse salt. Add Brussels sprouts. Cook until crisp-tender and still bright green, about 5 minutes. Drain; rinse with cold water. Cool on paper towels. Using processor fitted with 1/8- to 1/4-inch slicing disk, slice Brussels sprouts. Transfer to large bowl. DO AHEAD: Dressing and Brussels sprouts can be made 1 day ahead. Cover separately; chill.
4. Toss Brussels sprouts with enough dressing to coat. Let marinate 30 to 60 minutes. Mix in some pecans. Place slaw in serving bowl. Top with remaining pecans.