recipes
for glacier grist Issue #70
scalloped potatoes dauphine style (le gratin dauphinois)
(contributed by Nancy)
This recipe does have many steps, but it is so worth the effort. From French Cooking En Famille by Jacques Burdick. The cream is optional. I have used just regular milk, but the cream does add an elegant touch.
4 large baking potatoes (Russets work well)
2 plump cloves garlic
1 cup whole milk
1 tablespoon sweet butter
2 tablespoons scallion, white part only, finely sliced
1 teaspoon coarse salt
½ teaspoon freshly ground pepper
1/8 teaspoon freshly grated nutmeg (optional)
1 cup heavy cream (or whole milk)
1. Peel the potatoes, wash and dry them, and halve them lengthwise. Lay them cut side down and cut them into 1/8 inch slices.
2. Rinse the slices well under cold running water and blot them dry with paper towels.
3. Peel one of the cloves of garlic and chop it fine.
4. Put the potatoes in a large frying pan and add the chopped garlic and the milk. Bring the milk to the scalding point, turning the potato slices so that each one is well coated with the hot milk. Simmer the potatoes in the milk very slowly for 15 minutes.
5. Preheat the oven to 300 degrees.
6. Select a baking dish with a cover. It should be large enough to accommodate all the potatoes in 5 or 6 layers. Cut the other clove of garlic in half and rub the interior of the baking dish with the cut edges. Discard the garlic. Butter the baking dish.
7. Layer in the potatoes, covering each layer with a sprinkling of scallion, salt, pepper, nutmeg and some cream. Pour whatever is left of the cream over the top.
8. Cover the dish and place it in a shallow pan or another, larger baking dish containing 1 inch of water. Place the setup in the center of the oven and bake the potatoes for 1 ½ to 2 hours, or until the cream is absorbed.
9. Remove the cover and brown under the broiler for a few minutes until the surface is dark and crusty.
10. Let the gratin cool for a few minutes before serving it.
orange pickled beets and shallots
(contributed by Nancy)
These are great in a salad or just on their own. Even those of you are not so into the beet will like these!
From Celebrating the Midwestern Table by Abby Mandel.
1 teaspoon grated orange zest
1/3 cup orange juice
½ tablespoon vegetable oil
1 ½ teaspoons Dijon mustard
1 ¼ teaspoons sugar
1/8 teaspoon allspice
¼ teaspoon salt
freshly ground pepper to taste
2 large beets, cooked, julienned (about 1 ¾ cups)
½ of a sweet onion, thinly sliced, about ½ cup
1. Put all the ingredients except the beets and onions in a 1 ½ quart bowl. Whisk until well combined. Add the beets and shallots and toss until the vegetables are mixed and well coated. Refrigerate at least overnight, and for up to 3 weeks before serving.
2. To serve, mix well. Adjust the seasoning to taste.
Note: To cook the beets, wash, trim and wrap each in foil. Place the beets on a cookie sheet and bake in a preheated 450-degree oven for 1 to ½ hours, depending on their size. To determine if tender, insert a small sharp knife right through the foil.
broccolette and onions with nuts
(contributed by Nancy)
As in all stir fry recipes, be sure to get everything ready before you start. It goes together really fast! From Asian Food Feasts by Sigrid Shepard.
1 bunch broccolette, washed and trimmed
3 to 4 water chestnuts and sliced thin
2 tablespoons peanut or vegetable oil
½ cup almonds or other nut
2 thin slices fresh ginger
1 sweet onion, quartered and then the quarters cut in half and separated into individual layers
sauce
¾ cup vegetable or chicken stock
3 tablespoons soy sauce
1 tablespoon rice vinegar or sake or sherry
1 teaspoon mild honey
thickening
1 tablespoon arrowroot or cornstarch
2 tablespoons water
1. Steam broccolette 3 to 5 minutes until just beginning to get tender and still bright green.
2. Heat a skillet over high heat. Add 1 tablespoon of the oil. Add nuts immediately and cook 1 to 2 minutes until just brown. Remove from the pan and set aside for later use.
3. Add the remaining 1 tablespoon of oil and heat until a haze forms. Add ginger and stir and fry 30 seconds. Add onions and stir and fry 2 minutes. Add steamed broccolette and water chestnuts. Stir and fry an additional 1 to 2 minutes.
4. Mix the sauce ingredients together. Add to vegetables. Cover and simmer 1 to 2 minutes.
5. Mix the starch and water well. Push vegetables aside. Add thickening to sauce. Stir 1 minute until sauce thickens. Add nuts and mix well. Serve hot.
aloo gobi recipe from bend it like beckham
(contributed by Nancy)
If you have not seen the movie Bend it Like Beckham you should rent it; it has something for everyone. Of course the recipe for aloo gobi that was made in the movie became a smash hit as well. Garam masala is a true Indian curry and more complex than the curry powder Americans are used to using. You can find it at Summit Spice and Tea Co. in South Anchorage or at their online store www.summitspiceandtea.com.
1/4 cup vegetable oil
1 large onion, peeled and cut into small pieces
1 bunch fresh cilantro, separated into stalks and leaves and roughly chopped
1 small green chiles, chopped into small pieces (or one teaspoon chili powder)
1 large cauliflower, leaves removed and cut evenly into eighths
3 large potatoes, peeled and cut into even pieces
2 cans diced tomatoes
fresh ginger, peeled and grated
fresh garlic, chopped
1 teaspoon cumin seed
2 teaspoons turmeric
1 teaspoon salt
2 teaspoons garam masala (or curry powder)
1. Heat vegetable oil in a large saucepan.
2. Add the chopped onion and one teaspoon of cumin seeds to the oil.
3. Stir together and cook until onions become creamy, golden, and translucent.
4. Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
5. Add chopped chiles (according to taste). Stir tomatoes into onion mixture.
6. Add ginger and garlic; mix thoroughly.
7. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn’t stick to the saucepan).
8. Ensure that the potatoes and cauliflower are coated with the curry sauce.
9. Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
10. Add two teaspoons of Garam Masala and stir.
11. Sprinkle chopped coriander leaves on top of the curry.
12. Turn off the heat, cover, and leave for 10-15 minutes before serving.