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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.
Roasted Beets and Blue Cheese Salad
Roasted Beets and Blue Cheese Salad
Adapted from Michael Symon's recipe on www.foodnetwork.com
1 pounds red beets
4 TB olive oil
1 tablespoons sea salt (plus a bit more at end at your discretion)
2-4 ounces blue cheese
1 orange juiced and zested (or subsititute a bit of lemon juice or a bit of apple cider vinegar)
Brush beets with 1 TB olive oil and sprinkle with 1 TB salt (this seems like a lot but beets will get skinned later removing much of the salt). Place in a preheated 400 degree oven and bake for 1 hour or until beets are tender. Remove skin from beets and slice into 1/4-inch thick discs and set aside. Place beets on plate. Top with crumbled blue cheese. Drizzle with remaining olive oil, zest and orange juice. Sprinkle with sea salt to taste and serve.
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)
Foolproof Hard Boiled Eggs
Foolproof Hard Boiled Eggs
From Cooks Illustrated March 1, 1999.
Boiling an egg seems easy. Just drop the egg into a pot of water and wait, right? Unfortunately that's not the case. More often than not the egg comes out overcooked, with a green ring around the yolk and an unpleasant sulfurous smell. After countless tests, we found this method to be best.
Place eggs in medium saucepan in a single layer, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes. Peel and use as desired.
If you plan on peeling your eggs immediately after cooking, drain the hot water from the pot used to cook the eggs and shake the pot back and forth to crack the shells. Then plunge them in enough ice water to cover the eggs until they cool down. The water seeps under the broken shells, allowing them to be slipped off without a struggle. If you want to leave the shells intact (perhaps for decorating), and wish to peel them later, the best way is to start to peel from the large end of the egg, which has an air pocket. This lets you get under the membrane without digging into the white.
Apple and Turnip Salad
Apple and Turnip Salad
From a recipe submitted to the website www.organicatoz.com
In this very simple recipe sweet apple contrasts with the sharp turnip for a tangy, crisp jaunty salad.
1 cup grated apple (2 or 3 apples)
1 cup grated spring turnips
2 to 4 TB of chopped flat-leaf parsley
1 TB of extra virgin olive oil
Juice of 1 Lemon, about 3 or 4 TB
Salt and Pepper
Grate the apple and immediately toss it with the lemon juice, this will keep it from discoloring. Toss in the grated turnip, parsley and all the rest. Adjust the seasoning to taste (some people may prefer more or less parsley).
Asian Cucumber salad
Asian Cucumber salad
I like to celebrate the first cucumbers of the year with this salad.
2 cucumbers, peeled, cut in half, scoop seeds out, thinly sliced
1 tsp toasted sesame oil
1 TB honey
1 TB soy sauce
1 TB rice vinegar
Mix together the dressing ingredients then toss with the cucumbers. Though you can certainly eat it right away it's best after a few hours and still excellent the second day.
Garlic and Ginger Pac Choi
Garlic and Ginger Pac Choi
Serve this delicious Asian style side dish alongside grilled chicken and some rice for a great simple meal.
2 small heads of Pac Choi
1 TB finely minced ginger
2 gloves minced garlic
1/2 tsp crushed red pepper flakes
1 TB tamari or soy sauce
6-8 drops of toasted sesame oil
Use a chef's nice to make thin slices across from the bottom of the Pac Choi head up freeing the stalks as you do so. Wash the stalks to remove any trapped silt from between stalks. Chop the white stalks crosswise into 1/2 to 1/2 slices until you reach the leaves. Chop leaves into 1 or wider ribbons and set aside.
Heat a saute pan on the stove top and add some cooking oil. When hot add the stalks and let them sizzle for a minute until they are just starting to soften a bit. Add the ginger, garlic and the red pepper flakes. Saute for 1 more minute. Add the tamari, 6-8 drops of toasted sesame oil, and the leaves. Saute until the leaves have wilted.
Apple and Spring Greens Tart with Feta and Sweet Onion-Thyme Confit
Apple and Spring Greens Tart with Feta and Sweet Onion-Thyme Confit
Adapted from the Rebar Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz, c. 2001. Rebar is a hip restaurant in Victoria, BC. Savory and sweet strike a nice balance in this tart. A small portion of rich onion confit served alongside is an indulgence, and not necessary because the tart stands on its own (but rewarding if you choose to go the extra step).
1 pre baked whole wheat tart shell
1 TB butter
1 TB olive oil
1/2 cup onion puree
1/2 tsp salt
1/4 tsp black pepper
1 bunch of greens (original recipe called for spinach - a combo of turnip greens and pac choi leaves would be great)
3 eggs
1 cup light cream (or milk)
1 cup crumbled feta (or blue cheese!)
3 apples
1 egg white, beaten
Heat the oil and butter in a pan large enough to hold the greens and saute the onions just a bit to flavor them up even more. Chop the greens and toss them in with the onions and wilt the greens. Next lightly beat eggs in a bowl. Add cream (or milk), salt and pepper and whisk together. To assemble the tart, evenly distribute the feta over the bottom of the prebaked shell. Follow with the onion/greens mixture. Then pour in the egg mixture over top. Quarter and core the apples and thinly slice each quarter into 6-8 wedges. Starting at the outer edge of the tart, overlap the apple slices, skin facing out in a circle around the edge. Spiral the overlapping slices toward the center of the tart to cover the entire surface. Beat the egg white in a small bowl and brush over the aples. Bake at 350F for 20-25 minutes until the egg is set and the crust has browned. Let rest 15 minutes before serving.
Onion Thyme Confit
2 TB butter
1/2 cup onion puree
1/2 tsp salt
1 tsp brown sugar
1/3 tsp thyme (or 1 tsp fresh minced)
1 TB balsamic vinegar
Melt butter in a skillet, add onion puree and saute for 1 minute. Stir in the remaining ingredients and cook 5-10 minutes on medium-high heat until the onions are golden.
