recipes
for glacier grist Issue #89
fried green tomatoes
(contributed by Nancy)
These were so popular when the movie came out years ago, but they are a staple of southern cooking. This recipe was originally for approximately 4 big tomatoes. I’m not sure how many we are getting or their size, so just cut the recipe in half if the coating looks like too much for the amount of tomatoes you may have. From Tyler Florence.
1 cup stone-ground cornmeal
1 cup all-purpose flour
1 tablespoon garlic powder
pinch cayenne
1 1/2 cups buttermilk
kosher salt and freshly ground black pepper
unripe tomatoes, cut into 1/2-inch thick slices, ends removed
1/2 cup vegetable oil
1 tablespoon unsalted butter
hot pepper sauce, for serving
lemon wedges, for serving
1. In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together.
2. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
3. Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper towels. Serve with hot pepper sauce and lemon.
carrot puree with kalamata olives
(contributed by Nancy)
This uses up a lot of carrots, but I always find myself wishing I had made more. Yes, it’s that good! This is from Gourmet Today. The recipe can easily be cut in half.
2 pounds carrots, cut into ¼ inch thick slices
2 garlic cloves, peeled
salt
2 tablespoons unsalted butter
½ cup chicken stock (low sodium)
½ cup pitted kalamata or other brine –cured black olives, sliced
freshly ground black pepper
1. Cover carrots and garlic with salted water (1 tablespoon salt) by 1 inch in saucepan. Bring to a boil and boil, partially covered, until tender, about 15 minutes. Drain well.
2. Puree carrots and garlic with butter and stock in a blender or food processor until very smooth. Transfer puree to saucepan, add olives, and cook over low heat, stirring frequently, just until hot. Season with salt and pepper to taste.
Cook’s notes: If you want a chunkier consistency, use your food processor. I have also done it without butter and didn’t notice a big difference.
overnight Chinese daikon refrigerator pickles
(contributed by Nancy)
You can eat these the next day, but they are if you wait at least two days. From Allrecipes.com.
1 1/2 cups peeled and chopped daikon
3/4 teaspoon salt
1 tablespoon rice vinegar
1/4 teaspoon ground black pepper
1/4 teaspoon sesame oil (optional)
1. In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
2. Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. 3. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.
chard with pine nuts, parmesan, and basil
(contributed by Nancy)
If you’re new, or don’t think you don’t like greens, you really should give chard a try. I consider it a gateway green. It’s not as toothsome as collards or kale and doesn’t have a strong flavor either. This recipe treats it simply, but jazzes it up with those pine nuts and basil. From Fine Cooking (June/July 2010).
1 bunch chard
1 tablespoon. extra-virgin olive oil
3 tablespoons pine nuts
kosher salt
1 tablespoon minced garlic
1 tablespoon cold unsalted butter, cut into 4 pieces
1/4 cup grated parmigiano-reggiano
1/4 cup thinly sliced fresh basil leaves (8 to 10 large)
1. Pull or cut the stems from the chard leaves. Cut or rip the leaves into 2- to 3-inch pieces and wash and dry them well. Rinse the stems and slice them crosswise 1/4 inch thick.
2. In a 12-inch nonstick stir-fry pan or skillet, heat the olive oil over medium heat. Add the pine nuts and cook, stirring constantly, until lightly browned, 2 to 3 minutes. Transfer the pine nuts to a plate, leaving behind as much oil as possible.
3. Return the pan to medium-high heat, add the chard stems and a pinch of salt, and cook, stirring occasionally, until shrunken and beginning to brown lightly, 6 to 7 minutes.
4. Add the garlic and cook just until fragrant, about 15 seconds. Add the chard leaves and 1/4 tsp. salt. Toss with tongs until just wilted, 1 to 2 minutes. (If using a skillet, you may need to add the chard in batches, letting the first batch wilt before adding more.)
5. Remove the pan from the heat, add the cold butter pieces and stir just until the butter has melted.
6. Using tongs, immediately transfer about half of the leaves and stems to a serving plate and arrange. Sprinkle on half of the Parmigiano, basil, and pine nuts. Layer on the remaining leaves, stems, and pan juices, and garnish with the remaining cheese, basil, and pine nuts. Serve immediately.
Cook’s note: Pine nuts are spectacular in this dish; they are so rich and buttery. But I have also used almonds. I would think walnuts would work out fine too.
spicy cabbage
(contributed by Nancy)
This recipe is from Seductions of Rice by Jeffrey Alford and Naomi Duguid. They not only have wonderful recipes, but their cookbooks are more like story books and the photography is breathtaking.
1 lb green cabbage
2 tablespoons oil (neutral flavor)
2 small dried red chiles, broken into pieces
½ teaspoon cumin seed
1 to 2 small bay leaves
2 cloves
1 inch cinnamon stick, broken into several pieces
2 green cardamom pods, smashed
1 cup thinly sliced shallots
2 medium or 3 small potatoes, peeled and cut into ½ inch cubes
1 large or 2 small plum tomatoes, coarsely chopped
1 teaspoon salt
1 teaspoon sugar
¾ teaspoon turmeric
2 tablespoons minced ginger
½ cup water
1. Tear the cabbage leaves into 1 to 2 inch square or grate on a very coarse grater. Set aside.
2. Place a large pot over medium high heat. When it is hot, add the oil, then when the oil is hot, toss in the chiles, cumin, bay leaf, cloves, cinnamon stick, and cardamom. Stir briefly and cook for 30 seconds to 1 minute, then add the shallots. Cook over medium heat, stirring occasionally, for 5 minutes.
3. Stir in the potatoes, tomato, salt, and sugar. Cook for 1 minute, then add the cabbage, turmeric, and ginger and stir and turn to coat the cabbage. Cook for 1 minute, then add the water, bring to a boil, and cook, partially covered, for about 20 minutes, stirring every 5 minutes. The cabbage should be tender and the flavors blended. Remove the lid and cook 5 minutes longer to reduce the liquid, then mound onto a plate and serve.