Potato & Celeriac Soup
A great way to use your potatoes and celeriac this week.
¼ cup oil, olive preferably
1 # yellow onions, small diced
3 cloves garlic, chopped
3 # potatoes, peeled and roughly cubed
2 # celeriac, peeled and rough cubed
2 quarts stock, chicken or vegetable
4 sprigs thyme, stripped
1-cup heavy cream (optional if you want a lighter soup)
Heat oil in soup pot. Add onions and sauté until slightly caramelized. Add garlic and sauté for one minute longer. Add potatoes and celeriac for one minute. Add stock and simmer until potatoes and celeriac are soft. Remove from heat. Using a blend stick or blender, process until smooth in small batches. If using a blender, initially pulse it so that it doesn’t splash upward. Transfer puree to a container. Continue until all is pureed. Add fresh thyme and heavy cream (if desired). Season with salt and pepper.
These biscuits are the perfect accompaniment to soup or just to snack on. Recipe from 'The Classic Zucchini Cookbook'.
2 cups grated zucchini, thawed
1 tsp salt
3 cups unbleached all-purpose flour
1 tbsp baking powder
2 tsp baking soda
1/2 tst freshly ground black pepper
3 tbsp cold unsalted butter
1 cup shredded cheddar cheese
1 large egg
1 1/2 cups buttermilk
Preheat the oven to 400F. Grease a baking sheet.
Sift together the flour, baking powder, baking soda, and pepper in a large mixing bowl. Cut in the butter until the mixture resembles coarse crumbs. Add the cheese, egg, buttermilk, and zucchini. Toss with a fork to mix well.
Drop the batter by the spoonful onto the baking sheet to make 24 biscuits. Bake for 15 minutes, until golden. Serve the biscuits hot out of the oven.
Annie's Celeriac Coleslaw
Annie experimented and made coleslaw with celeriac instead of cabbage. She used the coleslaw in tacos and said it was awesome. Give it a try!
Small amount of lime juice
Small amount of cilantro
Salt and pepper
Mix all ingredients together and enjoy!
Here's a quick and easy way to make "pickled" cabbage. This would be great on top of a burger, or just eaten as a side dish.
2 teaspoons vegetable oil
1 shredded cabbage, shredded (about 3 cups)
1 cup thinly sliced onion
2 teaspoons coriander seeds, coarsely crushed in resealable plastic bag with mallet
1 teaspoon celery seeds
2 tablespoons white wine vinegar
1 teaspoon sugar
Heat vegetable oil in large nonstick skillet over medium heat. Add cabbage, sliced onion, crushed coriander seeds, and celery seeds; sprinkle with salt and freshly ground black pepper and sauté until wilted and crisp-tender, about 6 minutes. Stir in white wine vinegar and sugar. Sauté until all liquid is absorbed, about 30 seconds.
Simple Braised Potatoes
Mark Bittman recently wrote an article for the NY Times all about Yukon Golds. This recipe for braised potatoes is very easy yet delicious. See the article and other recipes here.
2 pounds potatoes
3 tbsp Butter
1 Onion, ciced
1 tsp Garlic, minced
A sprig of thyme or rosemary
2 cups Stock - chicken or veggie
Cut spuds into chunks. Heat butter in a deep skillet or broad pot over medium high heat; add potatoes, onion, garlic and the thyme or rosemary. Cook, stirring, until potatoes begin to turn golden, about 10 minutes. Add stock to barely cover the potatoes. Bring to a boil, reduce heat and simmer, stirring occasionally, until potatoes are tender and liquid is reduced, about 30 minutes. Garnish with thyme or rosemary.
Caramelized Onion and Shallot Dip
Caramelizing the onions brings out the wonderful sweet flavor of the shallots. Recipe from Bon Appetit, October 2012.
2 pounds large yellow or white onions, thinly sliced
2 large shallots, thinly sliced (about 6 ounces total)
4 sprigs thyme
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 cup dry white wine
2 tablespoons Sherry vinegar
2 cups sour cream
1/4 cup minced fresh chives
1/4 cup plain whole-milk Greek yogurt
2 teaspoons onion powder
Preheat oven to 425°F. Mix onions, shallots, thyme sprigs, and oil in a large roasting pan. Season with salt and pepper.
Roast onion mixture, stirring and scraping down sides of pan every 10 minutes, until mixture starts to break down and turn golden brown, 45–55 minutes.
Discard thyme sprigs. Add wine and vinegar; stir to scrape up any browned bits from bottom of pan. Return onion mixture to oven. Continue roasting, stirring occasionally, until deep golden brown and completely caramelized, about 15 minutes longer. Spread onion mixture out on a rimmed baking sheet to cool.
Transfer onion mixture to a work surface and mince. Transfer to a medium bowl. Stir in sour cream, chives, yogurt, and onion powder. Season with salt and pepper. DO AHEAD: Dip can be made 3 days ahead. Cover; chill.