On Sun 22 Mar 2009 01:25:56p, told us...

In order to plant my kabocha pumpkins a few days ago I had to dig up 3
good sized celery plants and they're in my refrigerator in plastic bags.
For me living alone, that's a lot of celery! Keeps well, but even so I'm
going to need ideas or most of it will go bad. I need good ideas for
recipes including celery. Celery sticks, celery with peanut butter I
know about. Maybe some soups? What do you like? TIA...

Dan

I was looking for a specific celery recipe some years ago, but didn't know
the name. Victor Sack posted this one, which was exactly what I was
looking for. The "Victor" attributed to the recipe is not Victor Sack.
BTW, I don't use the optional tomatoes or hard boiled eggs.


Celery Victor
(Celery Victor was named after Victor Hirtzler, the San Francisco chef
who created it at the St. Francis Hotel.)
To serve 6

3 bunches celery, about 2 inches in diameter
1 1/2 cups chicken stock, fresh or canned
An herb bouquet of 4 sprigs parsley, 1 bay leaf and celery leaves tied
together
Salt
Freshly ground black pepper
3 tablespoons white-wine vinegar
1/2 cup olive oil
12 flat anchovy fillets
12 strips pimiento
6 slices tomato (optional)
6 slices hard-cooked eggs (optional)
1 1/2 teaspoons finely chopped fresh parsley


Remove the outer stalks of the celery, leaving a heart about 1 inch wide
and 6 inches long. Cut each celery heart in half lengthwise. Cut away
all but small leaves and trim the root ends (do not cut too deep; the
celery halves should hold together). Use the cut-away leaves for the
herb bouquet. With a sharp knife, scrape the outer stalks if they seem
coarse.
Arrange the celery halves side by side in a 10- or 12-inch skillet,
preferably enameled or stainless steel, and pour in the stock, using
more stock or water if the celery is not completely covered. Add the
herb bouquet, with as much salt and pepper as suits your taste, and
bring to a boil. Reduce the heat to its lowest point, cover tightly and
simmer the celery for about 15 minutes, or until it shows no resistance
when pierced with the tip of a sharp knife. With tongs on a slotted
spoon, transfer the celery halves to a deep platter that will hold them
in a single layer.
With a whisk, beat the vinegar and the oil together and pour over the
celery while it is still warm. Refrigerate for at least an hour before
serving. To serve, arrange the celery halves on individual chilled
plates and crisscross 2 anchovy fillets and 2 strips of pimiento over
each serving. Or instead, if you prefer, garnish the celery with a
slice of tomato and a slice of hard-cooked egg. In either case, moisten
the celery with a spoonful or so of the vinegar-olive oil sauce and
sprinkle with chopped parsley.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Wayne Boatwright wrote:

I was looking for a specific celery recipe some years ago, but didn't know
the name. Victor Sack posted this one, which was exactly what I was
looking for. The "Victor" attributed to the recipe is not Victor Sack.

It was billed as the original recipe (in the Time-Life series) but turned
out to have been "adapted/improved". Here is the original recipe, from
Victor Hirtzler's _The Hotel St. Francis Cook Book_:

http://digital.lib.msu.edu/projects/cookbooks/coldfusion/display.cfm?ID=hosf&PageNum=342

Victor

"Wayne Boatwright" wrote in message
5.250...
On Sun 22 Mar 2009 01:25:56p, told us...

In order to plant my kabocha pumpkins a few days ago I had to dig up 3
good sized celery plants and they're in my refrigerator in plastic bags.
For me living alone, that's a lot of celery! Keeps well, but even so I'm
going to need ideas or most of it will go bad. I need good ideas for
recipes including celery. Celery sticks, celery with peanut butter I
know about. Maybe some soups? What do you like? TIA...

Dan

I was looking for a specific celery recipe some years ago, but didn't know
the name. Victor Sack posted this one, which was exactly what I was
looking for. The "Victor" attributed to the recipe is not Victor Sack.
BTW, I don't use the optional tomatoes or hard boiled eggs.



Do you ever use celery root or celeriac?

boulanger wrote:

Do you ever use celery root or celeriac?

Very often. It is a common ingredient here, available most everywhere.
It is good in soups and stews, especially if not terribly overcooked.
You can purée the celery root and use it "as is" or mix it with mashed
potatoes. Then, there is that typical bistro dish, céleri rémoulade.
Here is a recipe from _Bistro Cooking_ by Patricia Wells.

It is also from _Bistro Cooking_ by Patricia Wells.

Victor

Céleri Rémoulade
Celery Root in Mustard Sauce

2 tablespoons freshly squeezed lemon juice
2 tablespoons imported Dijon mustard or to taste
1 cup crème fraîche or heavy cream
Salt and freshly ground black pepper
1 celery root (about 1 pound; 500 g)

1. In a large mixing bowl, combine the lemon juice, mustard, crème
fraîche, and salt and pepper to taste; mix thoroughly. Taste and adjust
the seasoning.

2. Quarter the celery root and peel it. Grate coarsely, in a food
processor or on a Mouli grater. Immediately add it to the mustard sauce
and toss to coat. Season to taste. Serve as a first course.
Yield: 4 to 6 servings

"Victor Sack" wrote in message
.. .
boulanger wrote:

Do you ever use celery root or celeriac?

Very often. It is a common ingredient here, available most everywhere.
It is good in soups and stews, especially if not terribly overcooked.
You can purée the celery root and use it "as is" or mix it with mashed
potatoes. Then, there is that typical bistro dish, céleri rémoulade.
Here is a recipe from _Bistro Cooking_ by Patricia Wells.

It is also from _Bistro Cooking_ by Patricia Wells.

Victor

Céleri Rémoulade
Celery Root in Mustard Sauce

2 tablespoons freshly squeezed lemon juice
2 tablespoons imported Dijon mustard or to taste
1 cup crème fraîche or heavy cream
Salt and freshly ground black pepper
1 celery root (about 1 pound; 500 g)

1. In a large mixing bowl, combine the lemon juice, mustard, crème
fraîche, and salt and pepper to taste; mix thoroughly. Taste and adjust
the seasoning.

2. Quarter the celery root and peel it. Grate coarsely, in a food
processor or on a Mouli grater. Immediately add it to the mustard sauce
and toss to coat. Season to taste. Serve as a first course.
Yield: 4 to 6 servings

Thanks! I have that book but hadn't noticed that recipe. There's a soup in
there that's very good that contains spelt grains.
I pot-roasted a pork loin with cubed celeriac a couple of weeks ago - it's a
fave recipe. I saw Jamie Oliver on the TV do a smashed potato/celeriac mix
that looked interesting.

In article ,
(Victor Sack) wrote:

boulanger wrote:

Do you ever use celery root or celeriac?

Very often. It is a common ingredient here, available most everywhere.
It is good in soups and stews, especially if not terribly overcooked.
You can purée the celery root and use it "as is" or mix it with mashed
potatoes. Then, there is that typical bistro dish, céleri rémoulade.
Here is a recipe from _Bistro Cooking_ by Patricia Wells.

It is also from _Bistro Cooking_ by Patricia Wells.

Victor

Céleri Rémoulade
Celery Root in Mustard Sauce

2 tablespoons freshly squeezed lemon juice
2 tablespoons imported Dijon mustard or to taste
1 cup crème fraîche or heavy cream
Salt and freshly ground black pepper
1 celery root (about 1 pound; 500 g)

1. In a large mixing bowl, combine the lemon juice, mustard, crème
fraîche, and salt and pepper to taste; mix thoroughly. Taste and adjust
the seasoning.

2. Quarter the celery root and peel it. Grate coarsely, in a food
processor or on a Mouli grater. Immediately add it to the mustard sauce
and toss to coat. Season to taste. Serve as a first course.
Yield: 4 to 6 servings


I use mayo instead of crème fraîche or heavy cream. Creme fraîch is good
for tarte flammbée, but thats another story.
--

- Billy
"For the first time in the history of the world, every human being is
now subjected to contact with dangerous chemicals, from the moment of
conception until death." - Rachel Carson

http://www.youtube.com/watch?v=WI29wVQN8Go

http://www.haaretz.com/hasen/spages/1072040.html

On Tue, 24 Mar 2009 18:25:27 -0700, Billy wrote:

In article ,
(Victor Sack) wrote:

boulanger wrote:

Do you ever use celery root or celeriac?

Very often. It is a common ingredient here, available most everywhere.
It is good in soups and stews, especially if not terribly overcooked.
You can purée the celery root and use it "as is" or mix it with mashed
potatoes. Then, there is that typical bistro dish, céleri rémoulade.
Here is a recipe from _Bistro Cooking_ by Patricia Wells.

It is also from _Bistro Cooking_ by Patricia Wells.

Victor

Céleri Rémoulade
Celery Root in Mustard Sauce

2 tablespoons freshly squeezed lemon juice 2 tablespoons imported Dijon
mustard or to taste 1 cup crème fraîche or heavy cream
Salt and freshly ground black pepper
1 celery root (about 1 pound; 500 g)

1. In a large mixing bowl, combine the lemon juice, mustard, crème
fraîche, and salt and pepper to taste; mix thoroughly. Taste and
adjust the seasoning.

2. Quarter the celery root and peel it. Grate coarsely, in a food
processor or on a Mouli grater. Immediately add it to the mustard
sauce and toss to coat. Season to taste. Serve as a first course.
Yield: 4 to 6 servings


I use mayo instead of crème fraîche or heavy cream. Creme fraîch is good
for tarte flammbée, but thats another story.

Sounds good to me. A good handmade, sugarfree mayonnaise. I make that with
mustard and lemon juice, but that is already in the recipe. Pepper !

--
Groet, salut, Wim.

In article ,
Wim van Bemmel wrote:

On Tue, 24 Mar 2009 18:25:27 -0700, Billy wrote:

In article ,
(Victor Sack) wrote:

boulanger wrote:

Do you ever use celery root or celeriac?

Very often. It is a common ingredient here, available most everywhere.
It is good in soups and stews, especially if not terribly overcooked.
You can purée the celery root and use it "as is" or mix it with mashed
potatoes. Then, there is that typical bistro dish, céleri rémoulade.
Here is a recipe from _Bistro Cooking_ by Patricia Wells.

It is also from _Bistro Cooking_ by Patricia Wells.

Victor

Céleri Rémoulade
Celery Root in Mustard Sauce

2 tablespoons freshly squeezed lemon juice 2 tablespoons imported Dijon
mustard or to taste 1 cup crème fraîche or heavy cream
Salt and freshly ground black pepper
1 celery root (about 1 pound; 500 g)

1. In a large mixing bowl, combine the lemon juice, mustard, crème
fraîche, and salt and pepper to taste; mix thoroughly. Taste and
adjust the seasoning.

2. Quarter the celery root and peel it. Grate coarsely, in a food
processor or on a Mouli grater. Immediately add it to the mustard
sauce and toss to coat. Season to taste. Serve as a first course.
Yield: 4 to 6 servings


I use mayo instead of crème fraîche or heavy cream. Creme fraîch is good
for tarte flammbée, but thats another story.

Sounds good to me. A good handmade, sugarfree mayonnaise. I make that with
mustard and lemon juice, but that is already in the recipe. Pepper !
Salut!
et des cornichons, câpres, un peu de persil et estragon. It's really
good.

CELERY ROOT REMOULADE


Can be prepared in 45 minutes or less.

1/4 cup mayonnaise
2 tablespoons crème fraîche or sour cream
2 cornichons (sour gherkins), minced, or 1 tablespoon minced dill pickle
1 tablespoon minced fresh parsley leaves
2 teaspoons fresh lemon juice
1/2 teaspoon drained bottled capers, minced
1/2 teaspoon Dijon mustard
a pinch dried tarragon, crumbled
2 small celery roots (about 1 1/4 pound total), peeled and cut into
matchstick pieces or shredded
coarse

In a small bowl stir together mayonnaise, crème fraîche, cornichons,
parsley, lemon juice, capers,
mustard, tarragon, and salt and pepper to taste until combined well.

In a large saucepan of salted boiling water cook celery root 2 minutes.
Drain celery root in a
sieve and refresh under cold water. Dry celery root completely. Add
celery root to sauce and stir
together. Chill salad until ready to serve.

Serves 2.

Gourmet
January 1994
--

- Billy
"For the first time in the history of the world, every human being is
now subjected to contact with dangerous chemicals, from the moment of
conception until death." - Rachel Carson

http://www.youtube.com/watch?v=WI29wVQN8Go

http://www.haaretz.com/hasen/spages/1072040.html

Billy wrote:

(Victor Sack) wrote:

Here is a recipe from _Bistro Cooking_ by Patricia Wells.

Céleri Rémoulade
Celery Root in Mustard Sauce

2 tablespoons freshly squeezed lemon juice
2 tablespoons imported Dijon mustard or to taste
1 cup crème fraîche or heavy cream
Salt and freshly ground black pepper
1 celery root (about 1 pound; 500 g)

I use mayo instead of crème fraîche or heavy cream.

That would be also a good but somewhat different story, not céleri
rémoulade. Here is what I posted before - and what looks more like your
version:

You can also toss the grated celery root (or one cut in very thin
strips) with the juice of one lemon and refrigerate for 20 minutes.
Then mix together mayonnaise (preferably home-made) and mustard. Toss
with the celery root and serve cool.

Victor