Subject: Braised Celery
From: Unicorn (unicorn@indenial.com)
Date: Thu Aug 17 2000 - 22:51:40 EDT
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F O O D F U N N Y
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Reader Phillip Buff sends us this true food funny:
Many years ago, I was invited to the apartment of a friend who was, at
the time, a college student. A simple meal was planned, Spaghetti and
a salad. As the space was limited, especially in the kitchen, his
selection of cookware was quite small - there was only one saucepan,
which was being used to make the sauce, so between us we decided that
he should use the wok for boiling the pasta. The noodles remained
under cooked for the longest time. We were hungry, but it truly
seemed like they would never finish. After testing them for the
umpteenth time, the most amazing thing happened: the noodles went from
loosely swirling around in the water to a huge lump in the bottom of
the wok! They had congealed into a big mess within a few seconds,
completely unusable; the sauce, served on toast, was quite good.
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T O D A Y ' S R E C I P E
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This recipe offer proof that there is more to do with celery other
than chopping it up and adding it to salads.
Braised Celery
8 - 12 ribs of celery, cut into 3-inch (7 cm) lengths 1 cup (250 ml)
chicken broth OR 1/2 cup (125 ml) chicken broth and 1/2 cup (125 ml)
dry white wine or vermouth 1 Tbs (15 ml) olive oil Salt and freshly
ground pepper to taste 1/4 cup (60 ml) chopped walnuts or pecans
(optional)
Place the celery in a large, shallow saucepan. Add the liquid,
drizzle with the olive oil, and season with salt and pepper. Bring to
a boil over moderate heat. Reduce the heat and simmer covered 30
minutes, until the celery is tender. Remove with a slotted spoon and
serve hot or at room temperature, garnished with chopped nuts if
desired. Serves 4 to 6
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