Celery remoulade

Ingredients

1 lb celery root (3 to 3 1/2″ across)
1 1/2 tsp salt
1 1/2 tsp lemon juice
2-3 tbsp chopped fresh parsley, optional
Dressing:
1 1/2 generous tsp dijon-type mustard
3 tbsp boiling water
1/3-1/2 cup olive oil or salad oil
2-3 tbsp red wine vinegar
Salt and pepper

How to prepare

Note:
Celery root can be tough unless very finely shredded, you need a machine to do that For you To prepare the celery root: To prevent the celery from discoloring, work quickly peel the brown outside off the Celery root with a short, stout knife, cut into chunks, and shred in the machine at Once, toss in a bowl with the salt and lemon juice (if you are doing a lot, shred And season in batches in order to prevent it from yellowing ) to make the dressing: Meanwhile, warm other bowl in hot water, dry it add the mustard, and by dribbles Whisk in the boiling water, then the oil, finally dribble and whisk in the vinegar To make a thick, creamy sauce to assemble: taste the celery root if it seems salty, Rinse it in cold water, drain, and dry it fold it into the sauce, and correct Seasoning fold with the optional parsley makes 6 to 8 servings ahead-of-time note: The celery root is ready to serve now, but will be more tender if it steeps in the Refrigerator several hours it will keep several days, covered, in the refrigerator Recipes from the way to cook By julia child.

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Spinach spread

Ingredients

10 oz package spinach, defrosted and squeezed dry
1 small onion, finely chopped
1 tbsp mayonnaise (lowfat or nonfat)
2 tbsp sour cream (lowfat or nonfat)
1 or 2 drops of tabasco (optional)

Pinch of salt
fresh ground pepper to taste

How to prepare

Defrost and squeeze out the excess water from one 10 oz. Package of frozen chopped spinach. Finely chop one small onion and toss into the spinach. Add salt, pepper, and tabasco, blend. Add the mayonnaise and sour cream to the spinach mixture and blend well. Chill.

Serve in a pretty bowl with garlic toast . Spread, eat and enjoy!

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String beans & tomatoes provencale

Ingredients

3 tbsp olive oil
5 tbsp cooking oil
1 large onion, chopped
1-1/2 lbs fresh string beans, trimmed
1 cup tomatoes
salt and pepper to taste

How to prepare

In a large skillet, heat the olive oil with 2 tbsp of the cooking oil. Add onion and cook over medium heat until lightly wilted. Add string beans and the remaining oil, cover, and cook at medium heat for 10 minutes, stirring occasionally. Add tomatoes, season with salt and pepper, and continue cooking for another three to five minutes. Check seasoning. Allow to cool and then refrigerate. Yield: four to six servings.

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Dutch pea soup

Ingredients

1 1/2 lb dried green split peas
2 1/2 qts water
1/3 cup diced salt pork or bacon
1 1/2 cup chopped celery
1 1/2 large onions, chopped
2 carrots, diced
1 bay leaf

1 pigs knuckle
1 smoked ring sausage or kielbasa
salt as necessary (start with one tsp )

How to prepare

Rinse peas in colander under cold water. Place in a large kettle. Add the water. Cover and let stand overnight. Or boil two minutes and let soak one hour. In another pot, cook the salt pork about 5 minutes. Add the vegetables and cook until tender but not browned. Add salt. Add this mixture, the bay leaf and the pigs knuckle to the peas. Cover and bring slowly to a boil. Reduce heat and skim off foam. Simmer gently for at least two hours. Remove pigs knuckle and bay leaf. Separate meat from pigs knuckle. Discard bones and bay leaf. Shred meat and reserve. Keep warm. W/a potato masher, mash any solid chunks of vegetables. Soup should have a smooth consistency but should be so thick as to allow a fork or spoon, inserted in the center, to remain upright! If it isn’t, simmer a little longer. Add salt as necessary. Cut sausage into serving size pieces and cook in the soup for about 5 minutes. Remove to a platter and serve on the side with the shredded pigs knuckle. Note: this soup is much better if prepared a day in advance and allowed to stand overnight. In that case it is advisable not to thicken soup too much the first time. Please be warned that all simmering should be done very, very slowly. Check frequently to insure that soup does not burn at the bottom of the kettle, or a bitter taste will result.

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Pasta with squid

Ingredients

2 tbsp olive oil
1 tbsp safflower oil
1 lb squid, cut into 1/2″ strips
2 cloves garlic, finely chopped
hot pepper flakes to taste
3/4 cup dry white wine
1 tsp dried oregano

Salt to taste
3/4 lb fresh spinach, picked over & well washed about
1 lb feathery greens from fennel tied in a bundle (optional)
3/4 lb pasta, such as penne

How to prepare

Heat the oils in a medium skillet, then add squid. Cook over high heat until liquid cooks out and squid begins to stick. Add garlic and hot pepper and cook about 1 minute. Then add the wine and oregano, lower heat, and cook until wine cooks out. Add salt and spinach. Cook over medium heat for 5 minutes, then set aside covered. In the meantime, bring 5 quarts water to a boil in a large pot, add fennel greens and cook for 20 minutes. Remove fennel and discard. Add salt and pasta and cook until done al dente. Drain. Toss the pasta with the spinach and squid and cook over high heat for several minutes, stirring constantly. Serve immediately. Serves 4-8

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Spinach – Tomato Sauce with Shallots and Carrots

Ingredients

1 lb fresh spinach
1/4 cup olive oil
3 med shallots minced
2 sm carrots peeled and diced
2 cup canned whole tomatoes drained, juice reserve
1 tsp salt
1/4 cup fresh basil minced
1 lb pasta
parmesan cheese freshly grated

How to prepare

Bring 4 qts salted water to a boil in a lg pot for cooking the pasta Stem the spinach and wash the leaves in a lg bowl of cold water, changing the water several times until no sand appears in the bottom of the bowl. Shake the excess water from the spinach and roughly dry the leaves. Set the spinach aside.
Heat the oil in a deep pot or Dutch oven with a cover. Add the shallots and carrots and saute over med heat until the vegetables soften but do not brown, about 8 min..
While the shallots and carrots are cooking, coarsely chop the tomatoes. Add chopped tomatoes to the pot, along with 1/2 cup of their packing juice, the salt, and basil. Use the back of a spoon to break apart the tomatoes. Simmer gently, continuing to crush the tomatoes as necessary, until the sauce thickens, about 10 min..
Add the spinach to the pot, tossing several times to coat leaves with tomato sauce. Cover and continue cooking, removing the lid once to stir, until the spinach has wilted, about 5 min.. Taste for salt and adjust seasonings if necessary.
While preparing the sauce, cook and drain the pasta. Toss the hot pasta with the spinach sauce. Mix well and transfer portions to warm pasta bowls. Serve immediately with grated cheese passed separately.

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Pollo san francisco

Ingredients

2 chicken breasts, skinless, boneless
salt and pepper, to taste
2 tsp oregano
2 tsp basil
3 tbsp olive oil
1 med onion
2 cloves garlic
1 small jalapeno
2 tsp pesto
1/4 cup chopped olives
2 cups tomatoes, crushed, peeled
1/2 tsp sugar
1 tsp rosemary
1 tsp marjoram
1/4 cup water
1/4 cup parmesan cheese, coarsely grated

How to prepare

Rub the salt, pepper, oregano, and basil into the chicken breasts and let them sit for 15 minutes. Heat the oil in a saut

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CHICKEN WITH ARTICHOKES

Ingredients

2 largeskinless boneless chicken breast halves – 3/4″ pieces
1 package frozen artichoke hearts
4 medium green onion – 1/2″ slices
2 tablespoons olive oil
2 tablespoons butter
3/4 cup white wine
fresh ground black pepper
salt

How to prepare

Microwave artichoke hearts for only 3-4 minutes, and set aside. Heat olive oil in large stir-fry pan. Add chicken and cook until done, about 8 minutes. Add salt and pepper to taste. Add butter and wine, and saute on medium-low heat until half the wine is evaporated. Add artichokes and green onions and continue to saute, stirring often, until the wine is completely evaporated, about 3-4 minutes

Suggested Wine: White Rhine
Serving Ideas : Serve with a small side of Fettucine Alfredo

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Corn stuffed poblano chiles

Ingredients

6 poblano chiles
2 eggs, large
1 whole kernel corn
1/2 cup cheddar cheese, shredded
1/2 cup pecans, chopped
1/2 cup red pepper, finely chopped
1/2 cup onion, finely chopped
1/2 tsp salt
1/8 tsp red pepper, ground

How to prepare

Set the oven control to broil. Cut the chiles lengthwise into halves and carefully remove all the seeds. Place the cut sides down on the rack in the broiler and broil with the skin side up about 4 inches from the heat until the skin blisters on the peppers. Place the chiles in a plastic bag for 15 minutes and then carefully remove as much skin as possible. Heat the oven to 375 degrees f. Beat the eggs in a med bowl until thick and lemon colored, about 4 minutes. Stir in the remaining ingredients . Place the chiles in a greased rectangular baking dish, 13 x 13 x 2-inches. Spoon about 1/4 cup of the corn mixture into each chile half. Cover and bake until corn mixture is hot, about 25 minutes.

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