SARASOTA'S CREAMY ROASTED CELERY SALAD DRESSING
It takes a little time because I like to roast the celery for a deep rich flavor, but it is worth it ... a great salad dressing. Over leafy greens, roasted vegetables and even over grilled fish. There are endless uses. My favorite is a leafy mix of Bibb or Boston lettuce mixed with Arugula, some roasted grape tomatoes, fennel, mushrooms, onion and red pepper, topped with the celery dressing and feta cheese for an absolute wonderful summertime salad. Serve along side some grilled fish or chicken for a perfect summertime dish. Once the celery is roasted, the rest is just finished up in the food processor or blender. It is simple and easy. Just refrigerate until ready to use.
Provided by SarasotaCook
Categories < 60 Mins
Time 35m
Yield 1 1/2 cups dressing, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Celery -- In a small bowl, add the celery, oil, salt and pepper and toss well. Put on a small baking sheet lined with either parchment paper or foil and bake at 425 for about 15-20 minutes (medium shelf) until the celery begins to soften. You don't want the celery to brown. You can reduce the heat to 400 if it is browning too much. Remove the celery and let cool.
- Dressing -- To a small food processor or a blender, add the cooled celery, garlic, scallions, shallots, vinegar, celery seed and celery salt (go easy, you can always add more), pinch of pepper and pulse a few times to break everything up. Add in the mustard, mayo and pulse again. Then, slowly add in the oil as the blender or food processor is running on low speed. This will help to emulsify the dressing. Drizzle in the oil slowly. If the dressing is too thick, just add a tablespoon or two of water just to help thin it out. For me, I prefer mine thick, but it depends how thick you like your dressing. Just a little water will thin it right out, it doesn't take much.
- Season -- Once it is all pureed, check for seasoning. Since you are using celery salt -- I don't add any additional salt, but a little more pepper may be needed.
- Serve -- Use over your favorite grilled vegetables or a tossed salad. It is also wonderful over grilled fish. ENJOY!
- NOTE: 30 minutes cooking time includes roasting the celery.
Nutrition Facts : Calories 260.5, Fat 24.9, SaturatedFat 3.4, Cholesterol 7.6, Sodium 259, Carbohydrate 10, Fiber 1.1, Sugar 3, Protein 1
SARASOTA'S FRESH CRUNCHY CREAMY CELERY SALAD
This is just a nice twist on a celery salad. I would love to say this is my recipe, but I can't. This is from a small Bed and Breakfast in North Carolina. The Owner / Chef was nice enough to share her recipe with me, and had many other recipes that looked wonderful, but this is the only one I asked for. Unfortunately, the Bed and Breakfast is no longer there and the owner can't be contacted. She was a fantastic cook. The cherries with the combination of the pecans and the creamy dressing, just make it a perfect combination. I love to serve this with a honey roasted chicken, just something light and simple. Enjoy it!
Provided by SarasotaCook
Categories Vegetable
Time 15m
Yield 4 Salad Servings, 4 serving(s)
Number Of Ingredients 12
Steps:
- Pecans -- In a small dry saute pan, add the pecans and bring to medium heat and toast for just a couple of minutes. Don't let them burn, they literally take, 1-2 minutes. Remove and set to the side.
- Salad -- Just add all the ingredients in a medium size bowl and toss well to combine. Garnish with the chopped celery leaves.
- Serve -- Just ENJOY! Try a simple roasted chicken and some hearty whole grain bread to along with this simple salad.
SARASOTA'S CREAMY CELERY
Just easy. Twenty (20) minutes on the table, comforting, easy, inexpensive and it compliments any dish. Tired of broccoli, green beans, corn, etc ... try this dish for a nice change.
Provided by SarasotaCook
Categories Vegetable
Time 25m
Yield 4 Side Servings, 4 serving(s)
Number Of Ingredients 9
Steps:
- Celery -- First, when cutting the celery, cut lengthwise and then cut in 1" pieces. This allows for quicker cooking.
- Then, in a medium saute pan, simmer the celery in the vegetable broth, covered, for approximately 12 minutes until tender.
- Sauce -- Drain the celery, but reserve the broth. Put the celery back in the pan and cover to stay warm as you make the sauce.
- In a small sauce pan, add the butter and melt on medium heat. Stir in the flour to make a roux and mix well for just a minute to get rid of the flour taste. Slowly whisk in the reserved broth and the cream. Keep on medium heat, you don't want it to boil. Continue to cook another 2-3 minutes until the sauce thickens. Season with the nutmeg, salt and pepper.
- Finishing -- Add the celery back in the sauce, parsley and cook another minute, check for seasoning once again and ENJOY!
- Serve -- This is a great comforting side dish which goes well with anything.
Nutrition Facts : Calories 127.2, Fat 11.7, SaturatedFat 7.3, Cholesterol 35.1, Sodium 103.3, Carbohydrate 4.6, Fiber 0.9, Sugar 1, Protein 1.5
SARASOTA'S CLASSIC MEATLOAF
My all time favorite. I have my Recipe #399886, my Recipe #403644 and I also make my Mexican Meatloaf Stuffed Pepper Rings. But still this is my favorite. I have 5 secrets which I think really make the difference. 1) I saute my vegetables first; 2) I use fresh bread soaked in milk, NO dried bread crumbs for me; 3) Fresh herbs if possible; 4) A mix of beef, pork and veal; and 4) Do NOT over mix your meat. This was a recipe we served in our restaurant as our signature dish, and it always sold out. Served with sour cream and chive mashed potatoes and pan seared green beans in a balsamic butter. NOTE: Sometimes I will take this recipe and make 2 smaller loafs. Just free formed, but that way I eat one and slice the other and freeze for meatloaf sandwiches or for another dinner. Just adjust the cooking time accordingly.
Provided by SarasotaCook
Categories Meat
Time 1h45m
Yield 8-10 Thick Slices, 8-10 serving(s)
Number Of Ingredients 21
Steps:
- Vegetables -- First. I just used my mini food processor to fine chop the vegetables - saves tons of time, but you can chop them by hand if you want. In a small saucepan melt the butter and saute the onion, celery, carrot and garlic on medium heat. Don't cook them too fast, you want them to sweat slowly for about 5 minutes until they are tender.
- Base -- Then transfer the vegetables to a large bowl .Add in the egg, steak sauce, worcestershire, oregano, thyme, parsley, marjoram or dried oregano (both will well, I just love the fresh marjoram if you have it), salt and pepper. Mix well to combine.
- Bread -- In a flat pan or dish, add the milk and soak each slice of bread just for a few seconds and then squeeze out most of the milk. Add the bread slices breaking them up into the bowl. Save the milk, don't throw it out. Mix the bread crumbs inches.
- Meat -- Quick Note: You can use all beef for this, but I really prefer the mix. You could also, substitute turkey for the veal if you want, but - Beef, Veal and Pork are my favorites.
- Now, add in the meat. You can use a spoon, but honestly, I use my hands to mix everything together. You don't want to over mix as the meat can get tough.
- Loaf -- I prefer to free form my loaf rather than using a loaf pan, but if you want, you can use a loaf pan. If using a pan, I line it with parchment paper, but I really prefer to form mine on a cookie sheet lined with parchment paper. This way when you glaze the meat loaf you can glaze the sides as well. This is the way we always did it in the restaurant. As mentioned above, you can make 2 smaller loafs vs 1 loaf, the cooking time is all that changes.
- Glaze -- In a small bowl, mix the ketchup, brown sugar and cider vinegar together.
- Cook -- Middle shelf in a 350 degree oven. Depending on on thick you make your loaf, it should take between 50 minutes to 1 hour 15 minutes. I make mine fairly thick so it takes just about 1 hr 15 minute Bake for about 40-45 minutes and then glaze. Cook another 10-15 min and glaze one more time. Once done, remove and let rest 5 minutes before slicing.
- Serve -- Just slice and enjoy! As I said, sour cream and chive potatoes and pan seared green beans are my favorite with this dish.
Nutrition Facts : Calories 419, Fat 20.6, SaturatedFat 8.4, Cholesterol 149.4, Sodium 703.6, Carbohydrate 30.8, Fiber 0.9, Sugar 22, Protein 27.5
CREAMY CELERY SOUP
This simple, satiny soup is rich and delicious.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 55m
Number Of Ingredients 6
Steps:
- Heat butter in a large (4-quart) saucepan over medium heat. Add celery, onion, and potato; season with salt. Cook, stirring occasionally, until vegetables begin to soften, 8 to 10 minutes.
- Add 6 cups water to saucepan; bring to a boil. Reduce heat to medium, and simmer until vegetables are very tender, about 20 minutes.
- Working in batches, puree soup until smooth. (To prevent splattering, fill blender only halfway, and allow the heat to escape: Remove cap from hole in lid; cover lid with a dish towel, holding down firmly while blending.) Return soup to pan; stir in lemon juice, and season with salt. Serve, garnished with celery leaves.
Nutrition Facts : Calories 137 g, Fat 6 g, Fiber 3 g, Protein 2 g
CREAMY CELERY GRATIN
Let celery take centre stage in this delicious side dish. The wine and stock make an intense sauce, while the nutty breadcrumbs provide a satisfying crunch
Provided by Good Food team
Time 55m
Number Of Ingredients 10
Steps:
- Cut any thick celery stalks in half, trim all of it into thumb-size lengths, then wash and leave wet. Melt half the butter in a large frying pan, then add the celery, onion and bay leaves. Season, cover, then cook over a medium heat for about 30 mins, stirring occasionally to stop the onions catching.
- Meanwhile, prepare the breadcrumbs. Melt the remaining butter in a separate pan, then toss in the crumbs and walnuts, stirring often until lightly golden and toasted. Set aside.
- Heat grill to medium. When the celery is tender, turn the heat right up, pour in the wine and stock, then reduce by two-thirds. Pour in the cream, then reduce for a final few mins until you have a syrupy sauce. Check seasoning, tip into an ovenproof dish, then scatter with the breadcrumbs and Parmesan. Grill for 2-3 mins, until the sauce bubbles. Let it sit for 5 mins before serving.
Nutrition Facts : Calories 304 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 3 grams sugar, Protein 7 grams protein, Sodium 0.91 milligram of sodium
SARASOTA'S MINNESOTA TURKEY, MUSHROOM AND WILD RICE SOUP
This was a classic growing up. A little creamy, all fresh ingredients, mushrooms from a local farmer, and wild rice from a friend who was from MN, but rented one of our cottages every summer and always brought tons of MN Wild Rice. Now if you don't have turkey leftovers (which I almost always do), use chicken which will work just fine. But there is something about the turkey that is just perfect with this. If I don't have leftover turkey, I often buy a small turkey breast just so I can make this soup, and use the rest for sandwiches. And no turkey stock? ... chicken stock or broth is fine. Just don't skimp on a few things. 1) Sherry wine, 2) REAL wild rice, 3) fresh vegetables and, mushrooms, and; 4) fresh herbs. It just isn't the same otherwise. I can have just a bowl of this for dinner or it makes a great starter, or wonderful with just a salad or grilled sandwich.
Provided by SarasotaCook
Categories < 4 Hours
Time 1h15m
Yield 8 bowls of soup, 8 serving(s)
Number Of Ingredients 19
Steps:
- Soup Base -- In a large pot, melt the butter and add the leeks, onions, celery, fennel and garlic and cook on medium heat until slightly translucent and soft. About 5 minutes.
- Rice -- Add the rice right to the vegetable mixture and stir until well combined - then add the broth (start with 5 cups; you can always add more as the rice cooks), thyme, rosemary, worcestershire and bay leaf. Cover and cook on low heat (simmer) approximately 30 minutes until the rice is somewhat tender. Once again, taste for seasoning (salt and pepper) and add more broth if necessary. It depends on how thin or thick you like your soup. The soup still has a bit more time to cook which will allow the rice to finish cooking.
- Mushrooms -- At this point, add the sherry wine and mushrooms and continue to cook another 15-20 minutes until the rice is tender and the mushrooms are soft.
- Finish -- Everything is done - Now to finish off the soup. First, add in the turkey or chicken; and add the heavy cream to the soup. Increase the heat to medium and bring to a light boil and then reduce to a simmer for 5 minutes. Stir and add in any additional seasoning if necessary and the fresh parsley.
- Serve -- My favorite way to serve this is with a toasted baguette with melted gruyere cheese. Now, if you happen to have truffle oil -- drizzle a little on top, it is heaven. Can't get much better than that! ENJOY!
Nutrition Facts : Calories 361.8, Fat 13.5, SaturatedFat 7.6, Cholesterol 64.8, Sodium 102.4, Carbohydrate 31.9, Fiber 4.1, Sugar 4.4, Protein 17
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