Sweet and Sour Celery
1 bunch celery, leaves removed, stalks cut on the diagonal into 1-inch slices
A quickly made stew with good, fresh vegetable flavor.
4 cups celery in ½-inch chunks
Blanch celery for 5 minutes in boiling water; drain. Peel pepper if you wish. Slice pepper and cook along with onions in butter and oil until wilted and lightly browned. Chop garlic, add to pan, and cook for 1 minute. Stir in celery and celery salt; cover and cook over medium-low heat for 20 minutes stirring occasionally. Peel, seed, and chop tomatoes and add along with herbs and broth. Cover pan and cook for 10-15 minutes longer or until celery is tender. Stir in beans and cook until heated through. Season to taste ans serve hot. Serves 6-8.
Pork with Celery in Egg and Lemon Sauce - (Hirino me Selino)
1-1.25 kg lean boneless pork, or 4 medium-sized pork chops
Rinse the meat and drain. Discard the root end of the celery, separate into stalks, trim and rinse individually under cold running water. Using the sharp point of a knife, dislodge any suspicion of grit in between its ribbed back. Cut the celery into 5 cm pieces, using its leaves as well. Drop the celery into salted boiling water in a large saucepan, about 22-25 cm and boil for 5 minutes, then drain and keep aside. In the same saucepan, heat the oil and sautee the meat and then the onion. Neither should get brown but just be slightly transparent. Add the hot water, cover and simmer for 45 minutes, or until the meat is tender. Season with salt and white pepper, add the celery and cook for a further 10-15 minutes until the celery is very tender. Turn the heat off and let it stand for at least 5 minutes before you add the sauce.
Spinach and Celery Salad with Lemon Vinaigrette Bon Appétit | June 2006
4 large celery stalks, very thinly sliced on diagonal
Asiago Pepper Frico Bon Appétit | June 2006
For these crisp cheese wafers, buy a six-ounce container of shredded Asiago cheese or a blend of Parmesan, Romano, and Asiago Makes 12.
1 cup (packed) shredded Asiago cheese or Parmesan, Romano, and Asiago cheese blend (about 4 ounces)