I'd like to buy a mandoline and make a celeriac side dish with a
roumalade sauce (Alton Brown).

I'm open to suggestions for a menu that would include this as a side.
Would seared scallops go well with it? What else might fit in? - Mike

"Michael Horowitz" > wrote in message
...
> I'd like to buy a mandoline and make a celeriac side dish with a
> roumalade sauce (Alton Brown).
>
> I'm open to suggestions for a menu that would include this as a side.
> Would seared scallops go well with it? What else might fit in? - Mike
>
>
Slightly OT: conssider buying the OXO plastic mandoline with the V-shaped
blade. It sells for under $40, and slices better than the $200 French one it
replaced.
Good Sat. to you
Kent

On Sat, 20 Feb 2010 06:50:33 -0800, "Kent" > wrote:

>
>"Michael Horowitz" > wrote in message
.. .
>> I'd like to buy a mandoline and make a celeriac side dish with a
>> roumalade sauce (Alton Brown).
>>
>> I'm open to suggestions for a menu that would include this as a side.
>> Would seared scallops go well with it? What else might fit in? - Mike
>>
>>
>Slightly OT: conssider buying the OXO plastic mandoline with the V-shaped
>blade. It sells for under $40, and slices better than the $200 French one it
>replaced.
>Good Sat. to you
>Kent
>
>
Exactly. off thru the snow to Bed Bath Beyond - Mike

Michael Horowitz wrote:
> I'd like to buy a mandoline and make a celeriac side dish with a
> roumalade sauce (Alton Brown).
>
> I'm open to suggestions for a menu that would include this as a side.
> Would seared scallops go well with it? What else might fit in? - Mike

Michael,

Shrimp are always good with remoulade sauce. BTW, I made a wonderful
remoulade for super bowl from a recipe on Emeril's web site.

http://www.emerils.com/recipe/2345/Remoulade-Sauce

DH liked it so much that I made us a cob-like salad for dinner a few
nights later using the remoulade instead of salad dressing.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Michael Horowitz > wrote:

> I'd like to buy a mandoline and make a celeriac side dish with a
> roumalade sauce (Alton Brown).

Personally, I'd think twice before buying a mandoline, unless I were
sure I'd use it often. Celeriac in céleri remoulade is just as often
grated as it is julienned. The root is very often irregular,
necessitating a lot of meticulous peeling and discarding of that peel
which often "grows" into the centre of the root. You will need to use a
good knife and, depending on your preferences, also a vegetable peeler.
Would you want to add a mandoline, too, just to julienne a prepared and
cleaned root? Depending on how many celery roots you want to prepare,
it might not be too hard to use just a knife.

> I'm open to suggestions for a menu that would include this as a side.
> Would seared scallops go well with it? What else might fit in? - Mike

Céleri remoulade is a classic bistro appetizer, not a side dish.
Anything could be served afterwards, but a classic bistro main dish
would perhaps fit better than most. Classic bistros serve home-style,
bourgeois or bonne-femme dishes. Think something on the lines of boeuf
à la bourguignonne or poule au pot. Nothing against serving seared
scallops as such a dish, making, for example, something like coquilles
St. Jacques à la provençale.

Victor