Posts tagged ‘celeriac’

December 23, 2010

Darkest Night of the Year | Truffled Root Vegetable Dauphinoise

I love the Greener Grocer.  You can find so many local things at the shop as well as the occasional rare treat from farther afield.  The most recent delicacy was a quarter pound of Oregon black truffles, which will feature prominently in our Christmas Eve and Christmas day meals.  But my favorite way to use them is in the humblest and simplest dishes where they can show off all their earthy fragrance.

For dinner, I cobbled together three things that were sitting in my crisper in need of quick use: a half of a celeriac, a half of a rutabaga and a half of an onion (from vegetable soup to atone for all my enchilada sins in Texas).  Looking across at the shelf with the dairy, I spied the half gallon of Snowville whipping cream (uh, yeah, sorry vegetable soup) that needed to be used, too.  Voila! Dauphinoise!  Normally a potato dish with cheese, I had a suspicion combining the root vegetables with the silky fat in the cream would make the truffle the star.  I love it when an idea comes together.

Truffled Celeriac Dauphinoise, Serves Four

1/4 large rutabega, very thinly sliced (use a mandolin if you’ve got one)

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December 3, 2010

Persephone’s Deli | Salmon on Rye

When I worked in South Orange, New Jersey, there was a little tiny delicatessen (the Town Hall Deli) that claimed to have invented the sloppy joe.  This is not a manwich (i.e., can o’ sauce over ground round).  This is a serious sandwich with usually a couple of types of meat (the original had slices of tongue), cheese, coleslaw and housemade russian, all on rye.  Good stuff.  Those sandwiches could feed a small classroom of fourth graders.  They were huge

Tonight I continued with a Hanukkah theme.  I made the PK version, and wisely made them smaller.  A single slice of toasted rye was slathered with homemade Russian dressing, topped with slices of caraway gouda from Oakvale Farmstead, and piled with celeriac remoulade and pan-seared salmon.

South Orange Salmon Sloppy Joe

For the remoulade and dressing

2 egg yolks

1 peeled garlic clove, minced

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September 20, 2010

Lunch in Antibes | Celeriac Remoulade

Celeriac is just starting to look great again.  I found a fabulous bulb with all the lovely green stalks still on top.  You’ll often find ones with no green on them later in the winter season.  Don’t worry, they’re still great, you just won’t have the celery-like straws off the top for your Bloody Marys (genius!).  But just about now is the time to start thinking about adding this versatile vegetable into your cooking rotation.

It’s lovely as a puree, either on its own or with potatoes (just cube it and cook it along with the potatoes).  It’s great as a vegetable in soups.  The trimmings can make a nice addition to a stock.  It can be shredded and used as a raw vegetable in coleslaw.   Plus, it’s pretty great for you.

Today, I took a tip from the super-knowledgeable Patricia Wells and made like the French and shredded it and tossed it with a mustard-y vinaigrette.  This is my take on Celery Remoulade.  The traditional recipe for Céleri Rémoulade calls for a homemade egg mayonnaise, but I substituted a simple olive oil, mustard and vinegar dressing with a teaspoon of jarred mayo (shock! horror!)  to bind it nicely.  Don’t forget to season well with salt and pepper.

To prepare this strange-looking vegetable into something edible, slice off the tops (keep them! make a batch of Bloody Marys!), then quarter the rest of the bulb.  Use a vegetable peeler (my preference) or a small knife to cut off all of the brown fibrous parts.    You’ll be left with the pristine white inside.  Using your food processor with the shredding blade (or a box grater) shred the chunks and then mix with the vinaigrette.

Serve this with a few more crudités and you’ve got what’s essentially a salad, but a lot less boring and a lot more refined.

Playlist from deep within the iPod included Kim and Jessie , one of my favorites by very French M83.  Dreamy.

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