Icy frost still lingers in the shadows, this afternoon, while sunny skies warm the exposed.
I've been looking forward to doing alot of creative cooking over the holiday break. It is the prime season I think, and I think I have taken well advantage.
Today I'm creating a tasty new approach to celery. I know it is perfect raw and fresh, but is also great cooked, so.. I'm gonna try and make some kinda casserole?
Today I'm creating a tasty new approach to celery. I know it is perfect raw and fresh, but is also great cooked, so.. I'm gonna try and make some kinda casserole?
Celery Casserole Recipe
2 tablespoons unsalted butter, at room temperature
1 head celery (about 12 healthy stalks)
1 small onion, finely minced (about 1/4 cup)
1 1/2 teaspoons finely chopped fresh thyme or 1/2 teaspoon dried
Coarse salt and freshly ground black pepper
1/4 cup dry white wine or dry white vermouth
1 cup stock; or beer or old wine (deluded with water) or ... water
1/3 cup freshly grated Gruyere, or half Gruyere and half Parmigiano-Reggiano
3 to 4 tablespoons fresh bread crumbs made from day-old rustic white bread
1. Heat the oven to 325 degrees. Using about half the butter, generously butter a large baking dish (9- to 10-by-13- to 14-inch).
2. Rinse the celery stalks. Trim off the top part of the stalk where it branches into leaves, and set the tops aside with the heart and leaves. Pull off the fibrous strings that run its length if you can. Chop the stalks and through them in a layer in the baking dish. Through in the oven for 10 min.
3. Then ... finely chop the rest of the celery heart, and the celery tops and leaves. Melt the remaining butter in a medium skillet over medium heat. Add the onion, thyme, and chopped celery heart and leaves. Season with salt and pepper. Saute, stirring occasionally, until the vegetables are soft and begin to brown, about 10 minutes. Add the wine and simmer until almost dry, about 3 minutes. Add the 'stock' and simmer until reduced by half, another 6 minutes or so.
4. The braise: Pour the celery-shallot-stock mixture over the celery sticks. Cover with foil and slide into the middle of the oven to braise until the celery has collapsed and feels very tender when prodded with a knife tip, about I hour and 15 minutes.
5. The finish: Remove the celery from the oven, and increase the oven heat to 400 degrees. Sprinkle the cheese and bread crumbs over the celery, and return to the oven until the cheese is melted and the top is crusty and browned, about 10 more minutes. Serve hot or warm.
Serves 4 I Braising
2. Rinse the celery stalks. Trim off the top part of the stalk where it branches into leaves, and set the tops aside with the heart and leaves. Pull off the fibrous strings that run its length if you can. Chop the stalks and through them in a layer in the baking dish. Through in the oven for 10 min.
3. Then ... finely chop the rest of the celery heart, and the celery tops and leaves. Melt the remaining butter in a medium skillet over medium heat. Add the onion, thyme, and chopped celery heart and leaves. Season with salt and pepper. Saute, stirring occasionally, until the vegetables are soft and begin to brown, about 10 minutes. Add the wine and simmer until almost dry, about 3 minutes. Add the 'stock' and simmer until reduced by half, another 6 minutes or so.
4. The braise: Pour the celery-shallot-stock mixture over the celery sticks. Cover with foil and slide into the middle of the oven to braise until the celery has collapsed and feels very tender when prodded with a knife tip, about I hour and 15 minutes.
5. The finish: Remove the celery from the oven, and increase the oven heat to 400 degrees. Sprinkle the cheese and bread crumbs over the celery, and return to the oven until the cheese is melted and the top is crusty and browned, about 10 more minutes. Serve hot or warm.
Serves 4 I Braising
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