tintalle > wrote:

> Need some ideas to use up a huge bunch of wonderful leafy crunchy green
> celery. Picked it up today at the local farmers market. My rabbits
> LOVE the leaves on untrimmed celery. But this is a HUGE bunch, and i
> really don't know what to do with it all before it goes soggy.

Here are two very nice recipes. One is for celery and celery root soup,
from _Bistro Cooking_ by Patricial Wells, the other is the famous - but,
of course! - Celery Victor, taken from _Recipes: American Cooking_,
Time-Life _Foods of the World_ series.

(another) Victor

Soupe aux deux céleris
Double Celery Soup

1 medium celery root (about 1 pound; 500 g), peeled and sliced
10 celery ribs, cubed
3 leeks (about 9 ounces; 270 g), trimmed, well rinsed and cut into thin
rounds
Bouquet garni: 1 large sprig of thyme, 3 imported bay leaves, several
sprigs of parsley, tied with a string
2 quarts (2 l) chicken stock, preferably homemade
Salt and freshly ground black pepper
A handful of chopped fresh herbs for garnish: including chervil, chives,
flat-leaf parsley

In a large saucepan, combine the celery root, celery, leeks, and
bouquet garni. Add the stock, and season gently with salt and pepper.
Bring to a simmer over medium-high heat. Simmer until the vegetables
are soft, about 25 minutes. Adjust the seasonings. Pour into warmed
shallow soup bowls. Sprinkle with the chopped herbs and serve
immediately.
Yield: 6 to 8 servings


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.

Hi folks,
Need some ideas to use up a huge bunch of wonderful leafy crunchy green
celery. Picked it up today at the local farmers market. My rabbits
LOVE the leaves on untrimmed celery. But this is a HUGE bunch, and i
really don't know what to do with it all before it goes soggy.

Ideas appreciated.

Thanks!
tint

tintalle wrote:
> Hi folks,
> Need some ideas to use up a huge bunch of wonderful leafy crunchy green
> celery. Picked it up today at the local farmers market. My rabbits
> LOVE the leaves on untrimmed celery. But this is a HUGE bunch, and i
> really don't know what to do with it all before it goes soggy.
>
> Ideas appreciated.
>
> Thanks!
> tint

Cream of Celery Soup: Finely diced celery, some good vegetable or
chicken stock and some cream. Delicious.
John Kane, Kingston ON Canada

tintalle wrote:
> Hi folks,
> Need some ideas to use up a huge bunch of wonderful leafy crunchy green
> celery. Picked it up today at the local farmers market. My rabbits
> LOVE the leaves on untrimmed celery. But this is a HUGE bunch, and i
> really don't know what to do with it all before it goes soggy.
>
> Ideas appreciated.
>
> Thanks!
> tint


Ummmmmm, eat it? Share with a neighbor, give some stalks to the
rabbits? Make a large bowl of potato salad, tuna salad for sandwiches,
potato celery soup, macaroni salad, the list goes on and on.

On Sat, 29 Oct 2005 19:37:22 -0230, tintalle >
wrote:

>Hi folks,
>Need some ideas to use up a huge bunch of wonderful leafy crunchy green
>celery. Picked it up today at the local farmers market. My rabbits
>LOVE the leaves on untrimmed celery. But this is a HUGE bunch, and i
>really don't know what to do with it all before it goes soggy.

Stuffed celery for lunch or snacks -- stuff with peanut butter,
pimento cheese, chicken salad, or tuna salad.

Tara

Cooked celery can be delicious. Cut lengthwise into quarters. Simmer
in water (a little chicken broth if you have it) until fork tender. It
makes a nice change from regular vegetables.
Enjoy.
Nancree

> wrote

> tintalle wrote:
>> Hi folks,
>> Need some ideas to use up a huge bunch of wonderful leafy crunchy green
>> celery. Picked it up today at the local farmers market. My rabbits
>> LOVE the leaves on untrimmed celery. But this is a HUGE bunch, and i
>> really don't know what to do with it all before it goes soggy.

> Cream of Celery Soup: Finely diced celery, some good vegetable or
> chicken stock and some cream. Delicious.

That's perfect, I've made that and it's delicious. Also, last
night I used some to make a rack for my roast chicken, I used
the ugly outer ribs that I wouldn't just eat raw.

nancy

nancree wrote:
> Cooked celery can be delicious. Cut lengthwise into quarters. Simmer
> in water (a little chicken broth if you have it) until fork tender. It
> makes a nice change from regular vegetables.
> Enjoy.

It makes an interesting stirfry with chicken. Slice it on a diagonal
slant into bite-sized pieces. Marinate some sliced chicken with sherry
or rice wine, a pinch of salt, a tiny bit of cornstarch for 20 minutes
or so. Then heat some peanut oil in a heavy pan or wok over high heat,
add several slices of ginger to flavor the oil, then add the celery and
stirfry it for about a minute. Now add the chicken and stirfry it
until just done. Add a touch of soy sauce and enough water to make as
much sauce as you like. When that comes to a boil, stir in a
cornstarch slurry to thicken. The celery should be cooked but still
have some crunch. Serve over rice. Mushrooms, either regular white or
Chinese, make a nice addition to this. -aem

On 29 Oct 2005 16:32:00 -0700, aem wrote:

> It makes an interesting stirfry with chicken. Slice it on a diagonal
> slant into bite-sized pieces.

Ugh... that reminds me too much of the Chun King Chow Mein my mother
used to feed us when I was a kid.

sf wrote:
> On 29 Oct 2005 16:32:00 -0700, aem wrote:
>
> > It makes an interesting stirfry with chicken. Slice it on a diagonal
> > slant into bite-sized pieces.
>
> Ugh... that reminds me too much of the Chun King Chow Mein my mother
> used to feed us when I was a kid.

Too true, but the OP wants to use up a lot of celery. At least I
didn't suggest adding peanuts and bean sprouts! -aem

"sf" > wrote in message
...
> On 29 Oct 2005 16:32:00 -0700, aem wrote:
>
>> It makes an interesting stirfry with chicken. Slice it on a diagonal
>> slant into bite-sized pieces.
>
> Ugh... that reminds me too much of the Chun King Chow Mein my mother
> used to feed us when I was a kid.
*
At our house we had "chop suey" which was skillet stew but with celery,
canned bean sprouts, water chestnuts, and mushrooms in place of the other
vegetables. Then lots of soy sauce thickened with corn starch. I liked it
well enough but I was surprised by what was served in Chinese restaurants
when I was old enough to be taken to one.

Pablo

aem wrote:
> sf wrote:
> > aem wrote:
> >
> > > It makes an interesting stirfry with chicken. Slice it on a diagonal
> > > slant into bite-sized pieces.
> >
> > Ugh... that reminds me too much of the Chun King Chow Mein my mother
> > used to feed us when I was a kid.
>
> Too true, but the OP wants to use up a lot of celery.

Bloody Marys... where's Barb Schaller when you need her?

Sheldon

On Sat, 29 Oct 2005 21:04:13 -0400, pablo wrote:

>
> "sf" > wrote in message
> ...
> > On 29 Oct 2005 16:32:00 -0700, aem wrote:
> >
> >> It makes an interesting stirfry with chicken. Slice it on a diagonal
> >> slant into bite-sized pieces.
> >
> > Ugh... that reminds me too much of the Chun King Chow Mein my mother
> > used to feed us when I was a kid.
> *
> At our house we had "chop suey" which was skillet stew but with celery,
> canned bean sprouts, water chestnuts, and mushrooms in place of the other
> vegetables. Then lots of soy sauce thickened with corn starch. I liked it
> well enough but I was surprised by what was served in Chinese restaurants
> when I was old enough to be taken to one.
>
You're right... it was called Chop Suey, not Chow Mein.

tintalle wrote:

> Hi folks,
> Need some ideas to use up a huge bunch of wonderful leafy crunchy
> green
> celery. Picked it up today at the local farmers market. My rabbits
> LOVE the leaves on untrimmed celery. But this is a HUGE bunch, and i
> really don't know what to do with it all before it goes soggy.
>
> Ideas appreciated.
>
> Thanks!
> tint

A puree of celery with other ingredients, fillers and spices and herbs
that make or can make a loaf or semi solid ring of celery that marinated
grilled shrimp can be served from? A celery 'pesto'?


Make up a big pot of 'stuffing' with celery, a sage and onion stuffing?
I could make a gallon of it around here and it would disappear in a
couple of days.

Recipes upon request.
---
JL

On Sat 29 Oct 2005 02:55:22p, tintalle wrote in rec.food.cooking:

> Hi folks,
> Need some ideas to use up a huge bunch of wonderful leafy crunchy green
> celery. Picked it up today at the local farmers market. My rabbits
> LOVE the leaves on untrimmed celery. But this is a HUGE bunch, and i
> really don't know what to do with it all before it goes soggy.
>
> Ideas appreciated.
>
> Thanks!
> tint

I like to snack on celery stuffed with peanut butter.

Homemade cream of celery soup is a comfort food.

I like to serve company a dish of celery braised in chicken broth, then
chilled and dressed in a mild Italian dressing with capers, strips of
pimiento, and anchovy filets.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

In article >,
tintalle > wrote:

> Hi folks,
> Need some ideas to use up a huge bunch of wonderful leafy crunchy green
> celery. Picked it up today at the local farmers market. My rabbits
> LOVE the leaves on untrimmed celery. But this is a HUGE bunch, and i
> really don't know what to do with it all before it goes soggy.
>
> Ideas appreciated.
>
> Thanks!
> tint
>

AGGHHHHHHHH!!!

Sorry for the scream. I love celery and it rarely if ever goes soggy
around here. ;-)

I either use the leaves in soups or give them to my cockatoo.

De-string the ribs, dip in ranch dressing or lime mayo and eat.
Good with peanut butter or cheese too!

Slice thin for stir fry or soup.

That's the main way I use it, but personally, I can eat a whole head of
celery in two sittings just snacking on it by itself with a little
dressing! ;-d
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Tara > wrote:

> On Sat, 29 Oct 2005 19:37:22 -0230, tintalle >
> wrote:
>
> >Hi folks,
> >Need some ideas to use up a huge bunch of wonderful leafy crunchy green
> >celery. Picked it up today at the local farmers market. My rabbits
> >LOVE the leaves on untrimmed celery. But this is a HUGE bunch, and i
> >really don't know what to do with it all before it goes soggy.
>
> Stuffed celery for lunch or snacks -- stuff with peanut butter,
> pimento cheese, chicken salad, or tuna salad.
>
> Tara

OH YEAH!!!

I'll make a good tuna salad with celery and dill relish and lime mayo,
then eat it with MORE celery instead of crackers or bread! ;-d
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article .com>,
"nancree" > wrote:

> Cooked celery can be delicious. Cut lengthwise into quarters. Simmer
> in water (a little chicken broth if you have it) until fork tender. It
> makes a nice change from regular vegetables.
> Enjoy.
> Nancree
>

Celery sliced and mushrooms together with a lemon butter sauce makes a
wonderful side dish.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >, tintalle > wrote:
>Hi folks,
>Need some ideas to use up a huge bunch of wonderful leafy crunchy green
>celery. Picked it up today at the local farmers market. My rabbits
>LOVE the leaves on untrimmed celery. But this is a HUGE bunch, and i
>really don't know what to do with it all before it goes soggy.

One of my favourite "Chinese" entrees is deep fried chicken wings.
I'd be interested to have a recipe for these but I can say it involves
a piece of celery stuffed up the main part of the wing before frying.

While they're delicious, I doubt they'd be much help to tintalle's
current cause unless making a batch of several dozen!
(If you do, I'd be happy to help out by eating a dozen or so. ;-)

Cheers, Phred.

--
LID

Joseph Littleshoes wrote:
>
> tintalle wrote:
>
> > Hi folks,
> > Need some ideas to use up a huge bunch of wonderful leafy crunchy
> > green
> > celery. Picked it up today at the local farmers market. My rabbits
> > LOVE the leaves on untrimmed celery. But this is a HUGE bunch, and i
> > really don't know what to do with it all before it goes soggy.
> >
> > Ideas appreciated.
> >
> > Thanks!
> > tint
>
> A puree of celery with other ingredients, fillers and spices and herbs
> that make or can make a loaf or semi solid ring of celery that marinated
> grilled shrimp can be served from? A celery 'pesto'?
>
> Make up a big pot of 'stuffing' with celery, a sage and onion stuffing?
> I could make a gallon of it around here and it would disappear in a
> couple of days.
>
> Recipes upon request. Please.....
> ---
> JL

tintalle wrote:

> Hi folks,
> Need some ideas to use up a huge bunch of wonderful leafy crunchy green
> celery. Picked it up today at the local farmers market. My rabbits
> LOVE the leaves on untrimmed celery. But this is a HUGE bunch, and i
> really don't know what to do with it all before it goes soggy.
>
> Ideas appreciated.
>
> Thanks!
> tint
>
celery with cream cheese, celery sticks, soup

tintalle wrote:
> Hi folks,
> Need some ideas to use up a huge bunch of wonderful leafy crunchy green
> celery. Picked it up today at the local farmers market. My rabbits
> LOVE the leaves on untrimmed celery. But this is a HUGE bunch, and i
> really don't know what to do with it all before it goes soggy.
>
> Ideas appreciated.


http://www.justvegetablerecipes.com/inxcly.html


Sheldon

"OmManiPadmeOmelet" > ha scritto nel messaggio
...
> In article >,
> Tara > wrote:
>
>> On Sat, 29 Oct 2005 19:37:22 -0230, tintalle >
>> wrote:
>>
>> >Hi folks,
>> >Need some ideas to use up a huge bunch of wonderful leafy crunchy green
>> >celery. Picked it up today at the local farmers market. My rabbits
>> >LOVE the leaves on untrimmed celery. But this is a HUGE bunch, and i
>> >really don't know what to do with it all before it goes soggy.
>>
>> Stuffed celery for lunch or snacks -- stuff with peanut butter,
>> pimento cheese, chicken salad, or tuna salad.
>>
>> Tara
>
> OH YEAH!!!
>
> I'll make a good tuna salad with celery and dill relish and lime mayo,
> then eat it with MORE celery instead of crackers or bread! ;-d
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson
On celery stalks (fresh) you can put some robiola cheese mixed with paprika
and parsley). Very GOOD!
Cheers
pandora

"tintalle" > wrote in message
...
> Hi folks,
> Need some ideas to use up a huge bunch of wonderful leafy crunchy green
> celery. Picked it up today at the local farmers market. My rabbits LOVE
> the leaves on untrimmed celery. But this is a HUGE bunch, and i really
> don't know what to do with it all before it goes soggy.
>
> Ideas appreciated.
>
> Thanks!
> tint

Soup stock, dressing/stuffing, etc....That's what I use it for.

kimberly

tintalle wrote:
> Hi folks,
> Need some ideas to use up a huge bunch of wonderful leafy crunchy green
> celery. Picked it up today at the local farmers market. My rabbits
> LOVE the leaves on untrimmed celery. But this is a HUGE bunch, and i
> really don't know what to do with it all before it goes soggy.
>
> Ideas appreciated.
>
> Thanks!
> tint

There's a Greek recipe for pork and celery in egg-lemon sauce. Here's a
URL:

<http://www.gourmet.gr/greek-recipes/show.asp?gid=1&nodeid=17&arid=524>

-bwg

"tintalle" > wrote in message
...
> Hi folks,
> Need some ideas to use up a huge bunch of wonderful leafy crunchy green
> celery. Picked it up today at the local farmers market. My rabbits LOVE
> the leaves on untrimmed celery. But this is a HUGE bunch, and i really
> don't know what to do with it all before it goes soggy.
>
> Ideas appreciated.
>
> Thanks!
> tint
>=================

Isn't there a tip that says if you wrap it up in aluminum foil it will keep
for weeks...? Somebody? Anyone?
--
Syssi

On Sat, 05 Nov 2005 14:19:00 GMT, "Syssi" >
wrote:

>"tintalle" > wrote in message
...
>> Hi folks,
>> Need some ideas to use up a huge bunch of wonderful leafy crunchy green
>> celery. Picked it up today at the local farmers market. My rabbits LOVE
>> the leaves on untrimmed celery. But this is a HUGE bunch, and i really
>> don't know what to do with it all before it goes soggy.
>>
>> Ideas appreciated.
>>
>> Thanks!
>> tint
>>=================
>
>Isn't there a tip that says if you wrap it up in aluminum foil it will keep
>for weeks...? Somebody? Anyone?
>--
>Syssi
>
>
I separate the stalks from the bunch, wash and drain them, and store
stalks in one plastic bag and leafy tops in another. The tops are
useful for flavouring stocks. The stalks will keep for more than a
week.

"Don Gray" > ha scritto nel messaggio
...
> In message "Syssi" wrote:
>
>> "tintalle" wrote in message
>>
>> > Hi folks, Need some ideas to use up a huge bunch of wonderful leafy
>> > crunchy green celery. Picked it up today at the local farmers market.
>> > My rabbits LOVE the leaves on untrimmed celery. But this is a HUGE
>> > bunch, and i really don't know what to do with it all before it goes
>> > soggy.
>> >
>> > Ideas appreciated.
>> >
>> > Thanks! tint =================
>>
>> Isn't there a tip that says if you wrap it up in aluminum foil it will
>> keep
>> for weeks...? Somebody? Anyone?
>
> This is exactly what I do after years spent throwing out wilting/rotting
> stems. I can now unwrap it for weeks without any loss of crispness. It's a
> great celery saver ;-)
>
> Don
> --
> Draco Dormiens Nunquam Titillandus

I would fill the celery stalks with a cream of robiola or gorgonzola cheese
seasoned with: white pepper, turmeric, minced parsley, minced cooked ham,
minced browned onions. Mix all these things well. Put them in an icing
syringe with indented top and then cover (fill) the celery stalks. You can
eat this good dish with some slices of bruschetta (oil and garlic or tomatoe
bruschetta).
Cheers
Pandora

Syssi wrote:
"Isn't there a tip that says if you wrap it up in aluminum foil it will
keep
for weeks...? Somebody? Anyone? "
--
Syssi
-------------------------
Yes, it works very well! I do it all the time. Make it air-tight.
Nancree

Blanche it in salted water, wrap individual stalks with ham , pour a
cheese sauce over it and bake.

S

Steve Y wrote:
> Blanche it in salted water, wrap individual stalks with ham , pour a
> cheese sauce over it and bake.
>
> S

Hmmmmmmmmm, I'm guessing that celery has been eaten long ago.