Unicorn (Unicorn@Indenial.com)
Sun, 13 Dec 1998 05:26:24 -0500
Today's food funny absolutely scores a ten out of a possible ten on
the World Wide Recipes Groan-O-Meter. Thanks to Joy Felter anyway.
I don't think it's her fault, and I won't hold her personally
responsible.
Did you hear about the two peanuts that were walking through the
woods? One was a salted.
The cookbook from which I have adapted this recipe calls it "Givolei
Karpas Afuiim Betamlit Bassar" and since I speak no Hebrew whatsoever,
I can only take it on faith that it means "baked celery stalks with
meat stuffing". If it really translates as "the place where old
spiders go to die" or "my hat is green" or something like that, I
would appreciate it if one of my Israeli readers would let me know.
Baked Stuffed Celery Stalks
10 large stalks of celery
2 Tbs (30 ml) plus 1/4 cup (60 ml) olive oil
1/4 cup (60 ml) finely chopped onion
1 lb (450 g) ground beef or lamb
1/4 cup (60 ml) bread crumbs
1 egg
2 Tbs (30 ml) finely chopped fresh parsley
1/4 tsp (1 ml) ground cinnamon
Salt and freshly ground black pepper to taste
1/2 cup flour
1 egg beaten with 2 Tbs (30 ml) water
1/2 cup (125 ml) white wine or water
2 Tbs (30 ml) fresh lemon juice
Wash and trim the leaves and ends from the celery stalks. Cut each in
half lengthwise to a length of 4 to 5 inches (10 to 12 cm). Heat 2
tablespoons (30 ml) of the olive oil in a small skillet over moderate
heat. Add the onions and cook for 5 minutes, stirring frequently,
until transparent but not brown. Transfer the onions and oil to a
mixing bowl, and add the meat, crumbs, egg, parsley, cinnamon, salt,
and pepper. Mix vigorously with both hands, then beat with a wooden
spoon until it becomes a smooth paste. Spread about 2 tablespoons (30
ml) of the meat mixture into the cavity of the each of the celery
sticks. Heat the 1/4 cup (60 ml) olive oil in a heavy skillet over
moderate heat until a haze forms over the oil. Roll the celery
sticks, one at a time, in the flour and tap off the excess. Dip the
stalks in the egg and water mixture and place them meat side down in
the hot oil, four or five at a time. Fry for 3 to 4 minutes, until
the meat is lightly browned. Carefully arrange the celery stalks
stuffed side up in a baking dish, add the wine and lemon juice, and
cover the dish tightly with aluminum foil. Bake in a 400F (200C) oven
for 1 hour, until the celery is tender but not falling apart. Remove
from the oven, discard the foil, and allow the dish to cool to room
temperature. Arrange the celery sticks on a platter and moisten with
a little of the cooking juices. Serves 8 to 10 as an appetizer.
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