Braisedcelerywithvermouthbutterglaze Recipes

BRAISED CELERY

Steps:

• Arrange the celery in a single layer on the bottom of a large skillet. Season with salt and pepper. Dot with butter. Dissolve the bouillon cube in boiling water, and pour over the celery.
• Cover pan, and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 30 minutes. Sprinkle with parsley before serving.

BRAISED CELERY

Steps:

• Saute 1 sliced onion in a skillet with butter until golden. Add 1 chopped carrot, fresh oregano, salt and pepper; cook 2 minutes. Peel 1 bunch celery; cut into long pieces and add to the skillet with 1 cup chicken broth. Cover and simmer until just tender, 20 minutes; uncover and boil to thicken. Stir in more butter and chopped parsley.

BRACIOLE

Steps:

• Flatten steak to 1/2-in. thickness. Rub with 1 tablespoon oil. Combine the bread crumbs, parsley, cheese, garlic, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon over beef to within 1 in. of edges; press down. Roll up jelly-roll style, starting with a long side; tie with kitchen string. , In a Dutch oven, brown meat in remaining oil on all sides. Add onion and cook until tender. Stir in the tomato sauce, water, Italian seasoning, sugar and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 70-80 minutes or until meat is tender. , Remove meat from sauce and discard string. Cut into thin slices; serve with sauce and If desired, spaghetti and additional grated Parmesan cheese and minced fresh parsley.

BRAISED CELERY

Steps:

• Clean and chop celery into 1 inch pieces.
• Blanch the celery for 1 minute in boiling salted water.
• Drain and place in a buttered casserole with the butter and good grinding of pepper.
• Mix the chicken stock in the cup of boiling water until dissolved, then pour over the celery.
• Cover and bake at 325F for 1 hour.

BRAISED CELERY

Steps:

• Preheat oven to 375 degrees, with rack in upper third. Cut each head of celery in half lengthwise, and peel larger stalks with a vegetable peeler. Trim 1/4 inch from bases (keeping heads intact), then trim tops so each half is about 12 inches long. Arrange celery in a single layer, cut-sides up, in a 9-by-13-inch baking dish. Season generously with salt and pepper; scatter with thyme and dot with butter. Pour in broth and oil.
• Cover with parchment-lined foil. Bake until celery is knife-tender, 40 to 45 minutes. Turn oven to broil; remove foil. Spoon juices over celery and broil until lightly charred in spots, 5 to 10 minutes. Serve.

CREAMY BRAISED CHANTERELLES AND POTATOES

Steps:

• Clean the mushrooms: Fill the sink or a large bowl with cold water. Lay out some clean kitchen towels. Working with a few at a time, dunk the mushrooms in the water and gently swish to remove any dirt or debris. Shake off excess water and transfer to the towels to dry until excess water has been absorbed. Use your hands to tear any very large mushrooms into halves or quarters.
• In a medium-size heavy pot with a lid, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally. The mushrooms will first give off a lot of liquid and then it will begin to evaporate. Raise the heat as needed to keep the liquid at a fast boil.
• In a bowl, whisk together the heavy cream, sour cream and salt. When the liquid in the pot has mostly evaporated, stir in the cream mixture and bring to a simmer. Stir in the potatoes and return to a simmer. Partly cover the pot, and let simmer gently for 1 hour. Check and adjust the heat occasionally to make sure the mixture is simmering, not boiling.
• After 1 hour, test the potatoes. If they are still firm, keep simmering until they are just cooked through.
• When the potatoes are just cooked through, uncover the pot and raise the heat to a lively simmer. Cook until the braising liquid reduces and begins to caramelize, 10 to 20 minutes. It will turn golden brown and thick, like a cream sauce. Taste and add more salt if necessary. Toward the end, stir often to prevent the liquid at the bottom of the pot from scorching.
• Serve hot, mopping up the sauce with crusty bread, if desired.

BRAISED CELERY WITH LENTILS AND GARLIC

Steps:

• Heat ¼ cup oil in a large high-sided skillet over medium-high. Add celery and toss to coat. Cook, stirring occasionally, until celery is very lightly browned, about 5 minutes, then add garlic and toss to coat. Cook, stirring occasionally, until garlic is deep golden brown and celery is tender and golden brown, 5-7 minutes. Mix in 1 tsp. kosher salt, then add wine and herbs (if using) and stir to combine. Cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil; stir in lentils. Cook until lentils are warmed through and flavors have come together, about 5 minutes. Taste and season with more kosher salt if needed. Fish out herb sprigs if using and discard.
• Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium. Crack eggs into skillet and cover with a lid (or a baking sheet if you don't have one), reduce heat to low, and cook just until egg whites are set but yolks are still runny, about 3 minutes.
• Divide braised celery mixture among bowls. Top each with an egg and some celery leaves; sprinkle with sea salt and pepper. Serve with crusty bread, if desired.

BRAISED CELERY WITH VERMOUTH-BUTTER GLAZE

Steps:

• Trim celery. Reserve leaves. Separate stalks, rinse, and remove outer fibers with a vegetable peeler. Halve each stalk lengthwise, cut on an angle into 2-inch lengths.
• Bring 1 cup water and vermouth, butter, salt, celery seed, pepper, and celery to boil in medium saute pan, covering surface of celery with parchment or waxed paper circle. (Liquid should come about 3/4 way up the celery pieces). Reduce heat to simmer; cook until celery is tender, but not mushy, 15-20 minutes. Remove paper; stir in celery leaves. Continue to simmer until broth reduces to light glaze, 5-7 minutes. Sprinkle with parsley, adjust seasonings, and serve.
• Glazed celery with parmesan cheese:.
• Follow recipe for Braised Celery above, adjusting oven rack to upper middle position and heating broiler. Transfer glazed celery to ovenproof dish, sprinkle with 1/4 cup Parmesan cheese, and broil until cheese browns, 1-3 minutes.

BRAISED CELERY

Steps:

• Peel any of the fibrous outer stalks of celery with a vegetable peeler and slice into 1-inch pieces on the bias.
• Heat the butter in a 10-inch saute pan over medium heat. Once melted, add the celery, salt and pepper and cook for 5 minutes until just beginning to soften slightly. Add the beef broth and stir to combine. Cover and reduce the heat to low. Cook until the celery is tender but not mushy, approximately 5 minutes. Uncover and allow the celery to continue to cook for an additional 5 minutes or until the liquid has been reduced to a glaze. Transfer to a serving dish and garnish with the reserved leaves.