Geek Chef

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Too Much Celery September 18, 2007

Filed under: Food — geekchef @ 5:05 pm
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I’m noticing a trend here… First I had too many Kumquats, now celery. I might just start up my own produce market.

Here is a simple and tasty way to polish off a head (is that the right term?) of celery.

Braised Celery with Parmesan

1 head celery with leaves, ribs separated
1 cup chicken broth, low-sodium canned or homemade, or water
2 tablespoons extra-virgin olive oil
8 to 12 whole cloves garlic, peeled
1/2 teaspoon celery seeds, optional
1 sprig thyme, optional
Kosher salt
Freshly ground black pepper
2 tablespoons freshly grated Parmesan

Trim off the tough bottoms of the celery ribs. Split the ribs lengthwise and cut into 2 to 3-inch long pieces. Chop 2 tablespoons of the celery leaves, toss the rest or save for stocks, etc.

In a medium skillet, add celery, broth, olive oil, garlic, celery seeds and thyme. Season with salt and pepper. Bring the liquid to a boil over high heat, and then adjust the heat to maintain a gentle simmer. Set a lid slightly ajar on the skillet (so steam can escape). Cook until the celery is tender but not mushy, about 15 minutes. Remove the celery and reduce the cooking liquid. Remove the thyme sprig, and pour the cooking liquid over the celery, sprinkle with the cheese and serve.

This one makes my eastern European heart happy… Oscar Meyer makes a nice packaged precooked chicken cubes that would be perfect for this. There is a lot a salt in the seasoning, so keep that in mind when you salt the celery.

Spaetzle with Chicken and Poached Celery Hearts

3 cups flour
1 teaspoon salt
2 eggs beaten
1 cup milk
1 tablespoon butter
1 pound cooked chicken, diced
6 celery hearts
2 tablespoons butter
1 cup white wine
Salt and pepper

Sift the flour and salt into a bowl. Make a well and mix in eggs and milk. Bring a saucepan of water to a boil. Dampen a plastic cutting board and place dough mixture on it. Cut off strips of dough into water and cook for 3 minutes. Drain spaetzle, rinse under cold water, and set aside.

Cut hearts in half lengthwise. Boil celery in salted water until fork tender, about 5 minutes and shock in cold water. Warm up butter in saute pan and saute celery until golden brown, about 2 minutes over low heat. Add white wine, salt, and pepper and simmer for 5 minutes.

In a large skillet heat up butter and saute spaetzle until lightly brown. Toss with chicken and garnish with poached celery.


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