Jim Elbrecht > wrote:

> But I'm trying to come up with a good celery recipe where the celery
> is the main dish, or at least the intentional star of the show.

I do not know if I can find something, but I would at least want to know
what kind of celery is meant... root, hearts, stalks, leaves?

As to the main dish or the star of the show, for many people, céleri
rémoulade, grated celery root in mustard sauce, usually served as an
appetizer, could well turn out to be the star of the show.

Victor

On Tue, 30 Nov 2010 23:38:12 +0100, (Victor Sack)
wrote:

>Jim Elbrecht > wrote:
>
>> But I'm trying to come up with a good celery recipe where the celery
>> is the main dish, or at least the intentional star of the show.
>
>I do not know if I can find something, but I would at least want to know
>what kind of celery is meant... root, hearts, stalks, leaves?

I was thinking of stalks and leaves. Not sure what the heart would
be. Celeriac might be fun. I grew it once and wasn't impressed--
but I'm willing to give it another go.

>
>As to the main dish or the star of the show, for many people, céleri
>rémoulade, grated celery root in mustard sauce, usually served as an
>appetizer, could well turn out to be the star of the show.
>

I've been known to make an appetizer the meal on more than one
occasion. So I looked to see what goes in a rémoulade.

Alton Brown and David Lebovitz have some different ideas.
http://www.foodnetwork.com/recipes/a...ipe/index.html
1 lb celeriac
3/4 cup creme fraiche
1 1/5 tbls Dijon
lemon juice
salt & pepper

http://www.davidlebovitz.com/2010/04...de-celeri-rem/
To a Kg of celeriac coarsely grated-
1 cup mayo
2 1/2 tbls Dijon
lemon juice
salt & pepper

Thanks, Victor- I don't see anything there to object to in either one.
Is your idea different?

Jim

Omelet > wrote:

> "pavane" > wrote:

>> http://query.nytimes.com/search/recipes?query=celery

>But, I have to disagree with any recipe that does not include stringing
>the celery or chopping it find to eliminate that necessity.

Could just be lazy recipe writing, where it is assumed the cook
knows enough to string celery.

Steve

Jim Elbrecht > wrote:

> (Victor Sack) wrote:
> >
> >I do not know if I can find something, but I would at least want to know
> >what kind of celery is meant... root, hearts, stalks, leaves?
>
> I was thinking of stalks and leaves. Not sure what the heart would
> be.

Celery heart is the inner ribs of celery, with the part where they come
together.

Here is a recipe that could be presumably served as a main dish, from
_The New York Times Menu Cook Book_ by Craig Claiborne.

Celery Braised in White Wine
4 to 6 servings

6 celery hearts
2 tablespoons olive oil
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
1/4 cup chicken stock

1. Cut off most of the leaves and remove the rough outer ribs of the
celery. Cut each heart lengthwise into halves. Wash thoroughly and
drain on paper towels.

2. Heat the oil and butter in a skillet large enough to hold all the
celery pieces in one layer. Arrange the pieces, flat side down, in the
skillet and cook over low heat until lightly browned. Turn the pieces
over and sprinkle with half of the salt and pepper. Brown the rounded
side, turn over, and sprinkle with the remaining salt and pepper. Add
more oil and butter to the skillet if it becomes too dry.

3. Pour the wine and stock into the pan, cover, and simmer gently until
the celery is tender. Remove the celery to a heated serving plate.
Reduce the cooking liquid a little and spoon some of it over the celery.
Sprinkle with chopped parsley or chives or paprika.


> I've been known to make an appetizer the meal on more than one
> occasion. So I looked to see what goes in a rémoulade.
>
> Alton Brown and David Lebovitz have some different ideas.
>
http://www.foodnetwork.com/recipes/a...ulade-recipe/i
ndex.html
> 1 lb celeriac
> 3/4 cup creme fraiche
> 1 1/5 tbls Dijon
> lemon juice
> salt & pepper
>
> http://www.davidlebovitz.com/2010/04...de-celeri-rem/
> To a Kg of celeriac coarsely grated-
> 1 cup mayo
> 2 1/2 tbls Dijon
> lemon juice
> salt & pepper
>
> Thanks, Victor- I don't see anything there to object to in either one.
> Is your idea different?

No, not different - that is the general idea. Both versions, with crème
fraîche or with mayonnaise, are valid. I personally prefer the one with
crème fraîche.

Victor

(Victor Sack) wrote:
-snip-
>Here is a recipe that could be presumably served as a main dish, from
>_The New York Times Menu Cook Book_ by Craig Claiborne.
>

-snip-

>
>No, not different - that is the general idea. Both versions, with crème
>fraîche or with mayonnaise, are valid. I personally prefer the one with
>crème fraîche.

Thanks for the recipe and the comment. I think I'll give celeriac
another shot. Some Dijon and crème fraîche might be what was
missing last time. [and that was a couple decades ago & my taste buds
have made some adjustments.]

Jim