celery

Charred Romanesco with Anchovies and Mint

/ christineouteraisle / Leave a comment

 

  • 1/2 cup olive oil, divided
  • 1 large onion, minced
  • 1 large carrot, minced
  • 1 celery stalk, minced
  • 4 Fresno chiles or jalapeños, thinly sliced into rounds, seeded
  • Kosher salt
  • 3 pounds Romanesco or regular cauliflower (about 2 medium heads), cut into florets
  • 4 anchovy fillets packed in oil, drained
  • 1/2 cup dry white wine
  • Freshly ground black pepper
  • 1/2 cup torn fresh mint leaves

PREPARATION

Heat 1/2 cup oil in a medium saucepan over medium heat. Add onion, carrot, celery, and chiles; season with salt and cook, stirring occasionally, until vegetables are very soft but not brown, 12–15 minutes. Let soffritto cool.

Preheat oven to 450°F. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add half of Romanesco and cook, undisturbed, until deeply browned, about 4 minutes. Transfer to a roasting pan; repeat with remaining 2 tablespoons oil and remaining Romanesco. Add soffritto, anchovies, and wine to roasting pan; season with salt and pepper and toss to combine.

Roast, tossing halfway through, until Romanesco is soft and liquid is mostly evaporated, 25–30 minutes; season with salt and pepper and top with mint.

 

Cream of Celery Soup

/ christineouteraisle / Leave a comment
Our celery is simply the best! Crisp, fresh and flavor unlike regular store bought celery.

Ingredients

  • 3 Tbsp butter, divided into 2 Tbsp and 1 Tbsp
  • 1 cup chopped onion
  • 1 1/2 cups sliced leeks, white and light green parts only
  • 5 cups of chopped celery, and 1 1/2 cups of diced celery  (from one large bunch of celery or two small bunches)
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 4 cups chicken stock
  • 1/2 teaspoon to 1 1/2 teaspoons of salt, to taste
  • 1/4 to 1/3 cup of cream
  • Freshly ground black pepper to taste
  • Fresh chopped chives or parsley for garnish

Method

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1 Melt 2 Tbsp butter in a thick-bottomed 4 to 5 quart pot on medium heat. Add the diced onion, the leaks, and 5 cups of the chopped celery. Cook on medium heat for 10 minutes until softened. Add the minced garlic and cook for a minute more.

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2 Add the chicken stock and bay leaves to the pot. Taste for salt and add salt. (If you are using unsalted butter and unsalted stock, you will need to add more salt than you expect, if not, maybe just a little salt will be needed.) Increase heat to bring to a boil, reduce heat to low and cover to maintain a simmer. Simmer for 15 minutes.

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3 While the soup is simmering, prepare the extra celery that will be added later to the soup. In a separate small sauté pan, melt 1 Tbsp of butter on medium heat. Add 1 1/2 cups diced celery to the butter. Ladle 1/2 cup of the simmering stock from the soup pot into the sauté pan. Simmer on low for 5 or 6 minutes to soften the celery. Set aside.

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4 Remove the soup pot from heat, let cool slightly. Remove and discard the bay leaves. Working in batches, purée the soup in a blender, filling the blender no more than a third full at a time (keep your hand on the lid so the hot liquid doesn’t explode). Return the puréed soup to the pot. Stir in the cream and the braised diced celery.

Taste for salt and add more if needed. Sprinkle with freshly ground black pepper and chopped chives or parsley to serve.

Print

Read more: http://www.simplyrecipes.com/recipes/creamy_celery_soup/#ixzz3Mq08nRld

Chef Beverly’s Pot Pie

/ christineouteraisle / 2 Comments

Straight from our kitchen!

To make the filling:
Make a mirepoix: saute celery, carrots and onion with olive oil. Add in dusting of flour to soak up the fat, then add stock, heavy cream, salt and pepper. Add pre-cooked turkey and let it get thick.

To make the topping: 
2 cups flour
1.5 TSP baking powder
1 tsp salt
1/4 lb butter
mix and let it chill in the fridge
add heavy cream 2 cups until it gets to sticky and dough-like then crumble it on top of the mix and bake to golden brown at 350 for 25 minutes