Subject: Braised Celery with Tomatoes and Olives
From: Unicorn (unicorn@indenial.com)
Date: Thu Jul 04 2002 - 10:51:25 EDT
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FOOD FUNNY
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Here's a groaner from reader P. Benoit:
Q: What do you get if you cross a giant ape with whipped egg whites
and sugar?
A: Meringue-atan!
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TODAY'S RECIPE
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Celery is my nominee in the most under used vegetable category.
When cooked it becomes mellower in flavor and texture, and this
Mediterranean-style treatment does it justice:
Braised Celery with Tomatoes and Olives
2 Tbs (30 ml) olive oil
1 1/2 - 2 lbs (675 - 900 g) celery, cut into
2-inch (5 cm) pieces
1/2 medium onion, chopped
1/2 cup (125 ml) chicken, beef, or vegetable
stock, or water
2 - 3 medium tomatoes, seeded and chopped
1/4 cup (60 ml) chopped pitted olives
2 Tbs (30 ml) capers, drained
Salt and freshly ground pepper to taste
Heat the olive oil in a large skillet over moderate heat and saute the
celery and onion for 2 minutes. Add the stock and simmer covered over
low heat for 10 to 15 minutes, until the celery is tender. Add the
remaining ingredients and cook uncovered, stirring frequently, for 3
minutes. Serves 4 to 6.
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