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Celery Root Soup with Blue Cheese
Celery Root Soup with Blue Cheese
This recipe comes from my absolute favorite local cookbook, Cooking with Shelburne Farms by Melissa Pasanen and Rick Gencarelli. Serves 4.
1 medium celeriac, about 1 lb., peeled and cut into 1 chunks
3 cups whole or 2 percent milk
1/2 tsp coarse kosher salt, plus more to taste
1 cup chicken stock, preferably low sodium
2 ounces crumbled (about 1/2 cup) best-quality blue cheese, plus more for garnish if desired
1 tsp freshly squeezed lemon juice
In a medium saucepan, bring the celery root, milk and salt just to a boil and then reduce the heat to a steady simmer for about 30 minutes until a fork easily pierces a chunk of celery root. Carefully pour the celeriac and milk into a blender and blend (or use an immersion blender). Add the chicken stock and the blue cheese and blend until completely smooth. Return the soup to the saucepan and warm it gently over medium-low heat. When the soup is hot, take it off the heat and stir in the lemon juice. Adjust seasoning to taste. Serve immediately, sprinkled with additional blue cheese if desired.
Chicken and Sausage Gumbo
Chicken and Sausage Gumbo
Thinking about Mardis Gras got me thinking about New Orleans, which got me thinking about gumbo. You can actually do this pretty locally. My husband Bob, who is in the kitchen now, is using sausage from Maple Wind farm, Pete's stock, and chicken from my neighbor. We subbed celeriac for the celery, frozen chives from my garden for the green onions, and also hit the freezer for parsley and peppers. Recipe adapted from The Chicago Tribune Cookbook. Serves 8.
1/3 cup vegetable oil
1 chicken, about 4 lbs, quartered
1/2 cup flour
1 pound andouille or kielbasa, cut into 1/4 inch-thick-slices (or crumbled)
2 cups each, chopped onion, chopped celery
1 cup chopped green onions
1/4 chopped parsley
5 large cloves garlic, minced
2 quarts chicken stock
3 bay leaves, crumbled
2 1/2 tsp salt, or to taste
1 tsp each: dried leaf thyme, freshly ground black pepper, or to taste
1/4 tsp cayenne pepper, or to taste
2 1/2 to 3 TB file powder
cooked rice or barley
hot pepper sauce to taste
Heat oil in a 7 or 9 quart heavy Dutch oven over medium heat. Add chicken quarters in single layer. Cook until brown on all sides. Remove and reserve chicken. Add flour to hot oil and stir until smooth. Cook and stir constantly, over medium-high heat, until roux is the color of cinnamon. Remove from heat. Stir in sliced sausage, yellow onions, celery, green onions, green pepper, parsley and garlic. Cook and stir over medium heat until vegetables are crisp-tender, about 10 minutes.
Stir in 1/2 cup of the chicken broth, scraping up brown bits from bottom of the pan. Stir in browned chicken, bay leaves, salt, thyme, black pepper and cayenne pepper. Stir in remaining broth. Heat to boil over medium heat. Skim off surface scum. Reduce heat to low; simmer, uncovered until chicken is tender, 35-45 minutes. Taste and adjust seasonings.
Remove chicken pieces from gumbo. Skim all fat from surface of gumbo. Remove skin and bones from chicken and discard. Shred chicken and add back to pot. Reheat to boil. Remove from heat; let simmer die down. Add file powder and stir. Let stand 5 minutes. Serve in soup bowls over rice or barley. Pass the hot pepper sauce.
Celery Root and Potato Puree
Celery Root and Potato Puree
As I finish up the newsletter, I am sitting in the Waitsfield library waiting for my car to be finished at the mechanics. While perusing the cookbooks, I came across Alice Water's (relatively) new cookbook, The Art of Simple Food. She highly recommends the combination of celery root (celeriac) and potatoes. Who am I to argue with Alice Waters? Serves 4.
1 lb. potatoes
5 TB butter, divided
1 medium celery root, about 3/4 lb., peeled, halved, then sliced thin
salt and pepper to taste
milk, optional for thinning
Peel and cut potatoes into large pieces. Add to a medium pot of salted water over high heat and bring to a boil. Cook until soft, about 15-20 minutes. Drain and pass the potatoes through a ricer or food mill and return to the pot. Stir in 2 TB of the butter. While the potatoes cook, melt the rest of the butter in a heavy-bottomed skillet over medium low heat. Add the celeriac and salt. Cover tightly and cook until soft, about 12 to 15 minutes, stirring occasionally. Lower heat if the celeriac begins to brown. Pass through a food mill, or puree in a blender. Stir celeriac puree into the potatoes. Add milk if the puree is too thick. Taste and adjust seasonings to your liking.
Cheese Souffle with Celeriac, Radish, Apple and Walnut Salad
Cheese Souffle with Celeriac, Radish, Apple and Walnut Salad
I found this recipe on the Food Network site. I think it perfectly combines many of this week's ingredients. The recipe is from Mark Gregory, One Aldwych Hotel, London, England. Please note that the site warns the recipe, in these proportions, has not been tested, and I did not have time to test it either. But, at worst, you'll end up with a fallen souffle, but still delicious meal. Serves 4-6.
Souffle base:
1 tablespoon soft butter
1 tablespoon flour
6 ounces milk
9 egg yolks
2 ounces Ben Nevis or blue cheese, grated
1 teaspoon mild mustard
Salt and pepper
8 ounces egg whites
1 teaspoon corn starch
Pinch salt
Salad:
2 cups celeriac, finely sliced into sticks
1/2 cup apple, finely sliced into sticks
1/2 cup valentine radish, finely sliced into sticks
1/4 cup chopped walnuts, plus extra for garnish
1/2 teaspoon mild mustard
1/4 tsp apple cider vinegar
3 tablespoons + 1 tsp mayonnaise
Preheat the oven to 375 degrees F. To make the souffle base, mix together the flour, butter, milk, egg yolks, cheese, mustard, salt, and pepper, and mix until smooth and set aside. This maybe be prepared a day ahead of time.
In a separate bowl, beat the egg whites, corn starch, and salt until stiff but fluffy. Add a small amount of the egg whites to the souffle base and blend. Add the remaining egg whites to the mixture and fold gently. Gently spoon in the mixture into 6 buttered ramekins and place in the oven. Bake souffles for approximately 10 minutes until they have risen and are golden. Once you remove them from the oven, allow to rest for 1 minute before serving.
To prepare the salad, mix all of the ingredients together. To serve, place the salad on each plate on the side and remove the souffle from the ramekins and invert 1 onto each plate. Top the souffle with chopped walnuts.
Jamaican Veggie Patties
Jamaican Veggie Patties
I adapted this recipe from 101cookbooks.com, who got the recipe from Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine by Bryant Terry. I have unveganized the recipe by using butter instead of coconut oil and brushing the pastry with an egg wash. According to Heidi Swanson, You can certainly experiment with different sizes here, but don't go much smaller than a 4-inch cookie cutter. Also, be sure to roll the pastry dough thinly - a true 1/8-inch. Makes six big patties, or up to 2 dozen smaller ones.
1 tablespoon sunflower oil
1/2 cup 1/4-inch-diced yellow onion
1/8 teaspoon ground cinnamon
1/4 teaspoon allspice
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/8 teaspoon cayenne
Coarse sea salt
2 larges cloves garlic, minced
3/4 cup coconut milk
1/4 cup 1/4-inch-diced carrots
1/4 cup 1/4-inch-diced yellow potatoes
1/2 cup frozen corn (or used some small diced celeriac and toss in with the carrots & potatoes)
1/2 cup sprouted beans
1/2 cup shredded cabbage
1 tablespoon minced fresh thyme
1 tablespoon freshly squeezed lemon juice or apple cider vinegar
1/2 teaspoon freshly ground white pepper
Pastry:
1 1/2 cups unbleached flour 1 cup whole-wheat flour
2 teaspoons turmeric
1/2 teaspoon fine sea salt
3/4 cup chilled butter
2 teaspoons apple cider vinegar
1/2 cup plus 2 tablespoons ice water
egg wash made with 1 egg and warm water
For the filling: In a medium-size saute pan over medium-low heat, combine the sunflower oil, the onion cinnamon, allspice, cumin, red pepper flakes, cayenne, and 1/2 teaspoon of salt. Saute, stirring occasionally, for 8 to 10 minutes, or until the vegetables are caramelized. Add the garlic and cook for an additional 2 minutes. Stir in the coconut milk, carrots, and potatoes, reduce the heat to low, cover, and cook until the carrots and potatoes are tender, 10 to 12 minutes. Stir in the sprouted beans, cabbage, thyme, and lemon juice, cover, and cook for 5 minutes more. Season with additional salt and the white pepper (or to taste) and set aside to allow the flavors to marry.
For the pastry: Combine the white flour with the whole-wheat flour, turmeric, and salt in a large bowl and mix well. Set the remaining 1/4 cup white flour aside. Add the butter to the flour mixture and rub with your fingertip until the mixture resembles fine sand, about 10 minutes (Heidi has also made this dough by pulsing ingredients in a food processor with good results).
Combine the vinegar and water and mix well. Then, without overworking the dough, add the vinegar mixture by the tablespoon, while stirring, just until the dough comes away from the sides of the bowl and begins to coalesce. Squeeze into a tight ball, flatten, cover in plastic wrap, and refrigerate for at least 1 hour.
Jamaican Veggie Patties
Jamaican Veggie Patties
Jamaican Veggie Patties
Jamaican Veggie Patties
Jamaican Veggie Patties
Jamaican Veggie Patties
Jamaican Veggie Patties
Polenta Gratin with Mushroom Bolognese
Polenta Gratin with Mushroom Bolognese
Adapted from Epicurious.com. Serves 8.
For the Bolognese sauce
2 TB sunflower or olive oil
1 onion, peeled and diced
1 carrot, peeled and diced
1/3 cup celeriac, peeled and diced
Kosher salt and freshly ground black pepper
1 clove garlic, peeled and minced
8 to 12 ounces mixed wild and cultivated mushrooms, cleaned, trimmed, and diced
1 TB fresh thyme leaves, or 1 tsp dried and crumbled
2/3 cup tomato puree, or canned tomatoes seeded and chopped
1 cup chicken or vegetable stock
For the polenta
Kosher salt
1 cup polenta (coarse yellow cornmeal)
1/4 cup extra virgin olive oil
1/2 cup sharp cheddar cheese, crumbled
To prepare the Bolognese sauce: Heat the oil in a large skillet over medium heat until it moves easily across the pan. Add the onion, carrot, celeriac, salt, and pepper, and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic, cook for 1 minute, then add the mushrooms and thyme. Cook, stirring frequently, until the mushrooms are almost tender, about 3 minutes. Add the tomato, cook about 2 minutes more, then add the stock, 2 tablespoons at a time, bringing the pan to a simmer before each addition. Simmer the Bolognese until it is concentrated but not yet dry, about 30 minutes. Set aside to cool.
To make the polenta: Bring 4 cups of water to a boil in a saucepan over high heat. Add a pinch of salt and gradually whisk in the polenta. Stirring constantly, bring the polenta to a boil, then adjust the heat to low. Cook the polenta, stirring occasionally, until it is no longer grainy, about 30 minutes. Whisk the oil and salt to taste into the polenta and remove it from the heat.
Assemble the gratin: Preheat the oven to 350°F. Spoon half the polenta into a medium baking dish (an 11-inch oval dish works fine) and cover with half of the sauce. Spoon in the remaining polenta, spread it evenly, then sprinkle with the crumbled cheese. Transfer the remaining sauce to a small saucepan and reserve.
Bake the gratin until the top is golden, about 40 minutes. Just before serving, warm the reserved sauce over low heat. Divide the gratin and sauce among 4 plates, top each serving with sauce, and serve.
Celeriac Gratin
Celeriac Gratin
This recipe was posted on the website www.toomanychefs.net and looks simple and wonderful.
1 small celeriac head (about 1 lb)
1 cup milk
1/2 cup crême frîche
1 large egg
2-3 oz Danish blue or other mild blue cheese
pinch of salt
Butter for gratin dish
Wash peel and slice the celeriac in thin (1/2 cm) pieces. Butter a small gratin dish and layer the celeriac in the dish. Beat together the milk, cream and egg and pour over the celeriac. Crumble the cheese in small chunks and spread over the top of the dish. Bake in a hot (200c/400f) oven for 25 minutes or until a sharp knife easily runs through the tender slices of celeriac. Allow to cool for a few minutes before serving.
Note: if the top of the dish starts to brown, cover with brown paper or tin foil. Blue cheese can turn very acidic and sharp if it cooks too much and will overpower the delicate celery aroma of the dish.
Celeriac Soup
Celeriac Soup
There are many variations one could use to turn out a lovely soup using the ingredients in this share. The recipe below is just a suggestion. Soup is a great place to experiment. If you don’t have an ingredient omit it and/or substitute something similar. Try adding other herbs if you'd like. A bit of sage or thyme would be nice in this soup.
* see tips for preparing celeriac in Storage and Use in the first part of this newsletter
2 TB Oil (or butter or combo)
1 medium onion, or 2 leeks, or 2 shallots (peeled and sliced thinly)
2 garlic cloves (peeled and sliced thinly, or minced)
1.5 lb celeriac (peeled and chopped into chunks)
2 stalks celery (peeled and chopped, use peeler to remove tough outer strings)
2 potatoes (or sunchokes or combo) to scrubbed and chopped
2 carrots to peeled or scrubbed and chopped
1 quart of chicken stock (or vegetable broth)
1 Bay leaf
salt & pepper to taste
1 cup water (as needed)
Heat butter/oil in Dutch oven or soup pot. Add onions, cover and simmer until tender. For more flavor, remove cover and simmer until onions have browned slightly. Add garlic and celery and simmer 2-3 minutes more. Add the other vegetables and let cook for about 5 mins. Add the chicken stock and bay leaf and water if needed, enough to cover the vegetables. Season with salt and pepper. Bring to a boil, then reduce and simmer covered for about 20 mins, until the vegetables are tender. Puree in batches in a blender or use a hand mixer to puree the vegetables. If you think your soup is too thick, add some water or more stock. Taste and adjust seasoning to your liking.
For garnish consider a dollop of crème fraiche or yogurt or cream, (especially if you used veg stock). Crumbled bacon or some crumbled/grated cheddar on the top of each bowl would be delicious and make a very hearty meal with a hunk of this week's bread.
I saw a recipe for a very similar celeriac soup in which the vegetables and broth were all thrown together in a Dutch oven, simmered on stove top for 5 minutes, then simmered in the oven covered for 3 hours. Not a quick dinner solution but this method would sweeten and deepen the flavors and would be lovely.
Celeriac Remoulade (Celery Root Salad)
Celeriac Remoulade (Celery Root Salad)
This salad is a refreshing cool coleslaw-like salad. A food processor makes the job of grating the celeriac much faster.
* see tips for preparing celeriac in Storage and Use in the first part of this newsletter 1/2 cup mayonnaise
2 Tbsp Dijon mustard
1 Tbsp fresh lemon juice
2 Tbsp chopped parsley
1 lb celery root - quartered, peeled, and coarsely grated just before mixing
1/2 tart apple, peeled, cored, julienned
Salt and freshly ground pepper
Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl. Fold in the celery root and apple and season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour.
Mesclun Salad w/ Blue Cheese & Cranberry Vinaigrette
Mesclun Salad w/ Blue Cheese & Cranberry Vinaigrette
I won't give an actual salad recipe because a salad begs for improvisation. But I am dreaming of mesclun greens in a bowl, with grated raw sunchokes (dipped in lemon juice to prevent discoloration) or grated celeriac, dressed with the Cranberry Vinaigrette and then topped with crumbled Bayley Hazen Blue, toasted nuts (pecans, walnuts, or sunflower come to mind), and perhaps grated apple.
Cranberry Vinaigrette
Mix in a food processor or blender.
1/3 cup olive oil
3 TB red wine vinegar
1 TB dijon mustard
1/2 tsp minced garlic
1/2 tsp salt
1/2 tsp fresh ground black pepper 1/4 to 1/2 cup cranberries (thawed)
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