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Posts Tagged celery

Braised Celery

1 celery & leaves
1 teaspoon chicken stock powder
1 ounce butter
1 cup boiling water
to taste ground black pepper
salt (if required)

Clean and chop celery into 1 inch pieces.

Blanch the celery for 1 minute in boiling salted water.

Drain and place in a buttered casserole with the butter and good grinding of pepper.

Mix the chicken stock in the cup of boiling water until dissolved, then pour over the celery.

Cover and bake at 325F for 1 hour. 







Celery Toasts

Slices country white Pullman bread, 1/2-inch thick
Sweet butter
4 ounces Cambozola triple-cream blue cheese, sliced, divided evenly between two toasts
Cambozola is often marketed as blue brie.
1 cup shaved celery, from the inner head, toughest outer stalks removed, thinly sliced on the bias
2 scallions, thinly sliced on bias all the way up from the white through the green
1 large clove garlic
Extra-virgin olive oil
Lemon juice
Kosher salt
Several grinds black pepper

Toast the bread to golden. Butter generously, “wall to wall.” Lay cheese slices on top of buttered toast, neatly, evenly.  In a small bowl, stir together the celery and the scallions. Microplane the garlic into the celery mixture.  Dress with olive oil, lemon juice and salt, and stir very well, until completely dressed, almost wet with dressing.  Mound the shaved celery salad evenly on top of the blue-cheese toasts, and grind black pepper over them very generously. Cut each in half or quarters.






Herb and Apple Stuffing

16 cups 1-inch bread cubes, white or whole wheat (2 baguettes)
4 tablespoons unsalted butter (1/2 stick)
2 cups medium-diced yellow onion (2 large)
2 cups medium-diced celery (3 large stalks)
2 Granny Smith apples, unpeeled, cored and large diced
2 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chicken stock
1/2 cup sliced blanched almonds, toasted, optional

Preheat oven to 300 degrees F.

Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.
In a large sauté pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Sauté for 10 minutes, until the mixture is soft.

Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
Place the stuffing into the main cavity of the turkey and into the neck of the bird… I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.







How To Make Vegetable Stock

1 to 2 onions
2 to 3 carrots
3 to 4 celery stalks
4 to 5 sprigs fresh thyme
1 bay leaf
1 small bunch parsley
1 teaspoon whole peppercorns

Optional Extras: leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems, parsnips
Sharp knife
Stock pot
Cheesecloth or coffee filters (for straining)
Storage containers

1. Gather Some Vegetables and Herbs: Onions, carrots, and celery give stock a great base flavor, and you can round these out with any of the other vegetables listed above. You can also make stock using any amount of vegetables that you happen to have on-hand, but it’s good to have a roughly equal portion of each so the resulting stock will have a balanced flavor.  It’s nice to add a few herbs to the stock, but we tend to keep them fairly light. Parsley does really well, especially the stems leftover from picking off the tops. Bay leaf adds a pungent, earthy flavor and thyme gives a nice woody note.

2. Roughly Chop All The Vegetables: Wash any visible dirt off the vegetables and give them a rough chop. You don’t even need to peel them first unless you really want to. (Some people even advocate leaving on the onion skins!) Throw all the vegetables in a pot big enough to hold them plus a few extra inches of water.

3. Cover with Water and Simmer: Cover the vegetables with enough water that you can easily stir them in the pot. Less water means that your stock will be more concentrated; more water makes a lighter-flavored stock. Set the pot over medium-high heat and bring it to just under a boil. Once you start to see some bubbling around the edges of the pot and a few wisps of steam on the surface, turn the heat down to medium-low.

4. Cook for One Hour or So: This isn’t an exact science, but one hour is generally enough time to infuse the water with vegetable goodness. If you need to take it off the heat a little early or don’t get to it until a little later, it will be fine. Give it a stir every now and again to circulate the vegetables.

5. Strain and Store Take the pot off the stove and remove all the vegetables with a slotted spoon. Set your strainer over a big bowl and line it with cheese cloth or coffee filters. Pour the stock through. Divide the stock into storage containers, cool completely, and then freeze.

Additional Notes:
• Roasting and Sweating – Two ways to add more flavor to your broth are to roast the vegetables beforehand or to let them sweat (start to soften and release their liquids) for a few minutes over the heat before adding the water.
• Saving Vegetables for Broth – We keep a big sealable bag in our freezer where we I know what you mean about not understanding why I ever bothered to buy stock–I had never made my own until a couple months ago, and now I’m a total homemade veggie broth convert.
• Vegetables to use: Onions, carrots, and celery are the key ingredients in vegetable stock, but many other vegetables can add depth and flavor. Wash and save roots, stalks, leaves, ends, and peelings from vegetables such as leeks, scallions, garlic, fennel, chard, lettuce, potatoes, parsnips, green beans, squash, bell peppers, eggplant, mushrooms are also good additions.
• Vegetables to avoid: Scraps from the following vegetables are better off going into the compost bin, as their flavors can be too overpowering: cabbage, Brussels sprouts, broccoli, cauliflower, turnips, rutabagas, artichokes. Beet roots and onion skins should also be avoided, unless you don’t mind your stock turning red or brown.
• Spoiled vegetables: Although stock is a great way to use veggies that are wilted or slightly past their prime, be sure not to use produce that is rotten or moldy.
• Storing scraps: You will want to collect about 4 cups of vegetables to make 2 quarts of stock. Save scraps throughout the week, wash and chop them into similar sizes, and keep them in an airtight bag or container in the refrigerator. If you are collecting scraps for longer than a week, store them in the freezer.






Mexican Black Beans with Epazote

1 pound dried black beans
3 cups chicken stock
3 cups water
2 large sprigs fresh Epazote (or 2 tablespoons dried)
1/2 pound chopped fresh chorizo sausage
1 diced onion
2 diced carrots
2 diced celery stalks
1 tablespoon chopped garlic
1 tablespoon ancho or New Mexico chili powder
1 tablespoon ground cumin

Soak black beans overnight in cold water to cover. Drain and rinse.

Preheat the oven to 300°F. Place the beans, chicken stock and water, and epazote in a Dutch oven. Bring to a boil on the stove top, skim off foam, then cover and bake for 1 1/2 hours.

In a large, heavy skillet, brown chorizo sausage. Remove the chorizo, leaving the fat in the pan. Add onion, carrots, celery stalks, and garlic to the pan and cook over medium heat until the vegetables become soft.

Remove the pot of beans from the oven and stir in the vegetables and chorizo, along with ancho or New Mexico chili powder, ground cumin, and salt to taste.

Cover and bake for 1 hour, or until the beans are soft.


From: Field Guide to Herbs & Spices , by Aliza Green




White Bolognese

Many thanks for this recipe, from CSA member Vivienne West

 2 Tbsp. Olive Oil
1 lb. ground pork
1 lb. ground beef
1 1/3 cups finely chopped onion
1 1/3 cups finely chopped celery
1 1/3 cups finely chopped parsnip
4 cloves garlic, chopped
1 tsp. black pepper
1 tsp. salt
1 bottle (3 ½ cups) dry white wine
4 cups low-sodium chicken stock
1 cup whole milk (used 1% and half &half)
1 Tbsp. fresh sage, chopped (or 1 tsp. dried)
Grated Parmigiano Reggiano for garnish.

Heat oil in very large skillet and brown meats until cooked thoroughly.
Remove meat; leave liquid in skillet.  Add vegetables, garlic, pepper and salt to skillet; cook, stirring, until browned, about 12-14 minutes.   Return meat to skillet, add wine and reduce until almost evaporated.
Add stock and reduce until almost evaporated.  Add milk and sage; simmer until thick, about 10 minutes.
Serve over pasta; garnish with cheese.



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