Sarasotas Creamy Celery Recipes

SARASOTA'S CREAMY ROASTED CELERY SALAD DRESSING

Sarasota's Creamy Roasted Celery Salad Dressing image

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

Ingredients

2 cups celery, cut in 1/2-inch pieces and roasted
1 teaspoon olive oil
salt
pepper
1/2 cup mayonnaise
1/4 cup vegetable oil (go easy, I like the dressing thick so you may not need all the oil)
1/4 cup scallion, diced (white and green parts)
1 tablespoon minced shallot
1 garlic clove, chopped
1/2 teaspoon Dijon mustard
3 tablespoons champagne vinegar (white wine vinegar is a good substitute)
1/2 tablespoon celery seed (more or less to taste)
1/2 teaspoon celery salt (more or less to taste)
pepper

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

Sarasota's Fresh Crunchy Creamy Celery Salad image

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

Ingredients

1 1/2 cups celery, diced (don't throw out those leaves)
2/3 cup baby peas, thawed (frozen works best)
2/3 cup dried cherries
2 scallions, diced (whites and greens)
6 tablespoons fresh parsley, fine chopped
3 tablespoons chopped pecans (I prefer to toast mine)
3 tablespoons mayonnaise
3 tablespoons plain yogurt
3 teaspoons lemon juice
salt
pepper
celery, leafs chopped fine

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.

CREAMED CELERY

Creamed Celery image

A great way to use up that tired celery at the bottom of your crisper. This also works well mixed with 2 cups of cooked pasta and served with pork chops.

Provided by Arts Protege

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup chicken stock
3 cups celery, chopped
1 carrot, thinly sliced
1/4 teaspoon rosemary
2 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup milk

Steps:

Simmer vegetables and rosemary in stock until tender (10 - 15 minutes.).
In another sauce pan melt butter; blend in flour, salt and pepper.
Add milk, cook until thickened.
Stir sauce into undrained vegetables.

Nutrition Facts : Calories 93.1, Fat 5.7, SaturatedFat 3.5, Cholesterol 16.5, Sodium 225.5, Carbohydrate 7.9, Fiber 1.2, Sugar 1.6, Protein 2.7

SARASOTA'S FRENCH INSPIRED CREAMY CHICKEN & VEGETABLES

Sarasota's French Inspired Creamy Chicken & Vegetables image

This is a one pot - easy dish. I got the idea from a small little "One Pan Meals" cookbook , but over the years have added my touches. It is easy to make, and easy on the budget. Using a few fresh and a few frozen ingredients, a little wine and brandy, and most importantly fresh herbs, makes this easy to make with rich flavors. I prefer using fresh tarragon and thyme, but if dried is all you have, it will work just fine. It is finished and on the table in about 30 minutes. I use a mix of breasts and thighs, but you could easily use all of one or another. Serve with a nice tossed salad and Recipe #427733.

Provided by SarasotaCook

Categories One Dish Meal

Time 40m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 20

Ingredients

1 lb boneless skinless chicken breast, cut in thirds
1 lb boneless skinless chicken thighs, cut in half
1 1/2 cups carrots, cut in 1 1/2-inch pieces and then cut in sticks (not too thin, 1/4-inch or so)
1 cup white pearl onion, thawed (approximately 1 pkg of frozen onions)
2 cups cremini mushrooms, sliced (you can always get them pre-sliced at the grocery store)
1 cup green beans, ends trimmed and cut in 1 1/2-inch pieces
1 celery rib, cut in 1 1/2-inch pieces and then thin sliced
1/2 cup peas, frozen and thawed
1/4 cup pimiento, drained
1/2 cup heavy cream
2/3 cup white wine
1/8 cup brandy (I use those small airplane or hotel bottles, perfect amount if you don't keep a bottle in the house)
1 1/2 cups chicken broth
1 -2 tablespoon flour
2 tablespoons butter (1 to saute the chicken, 1 for the vegetables)
1 1/2 tablespoons vegetable oil, Olive oil to me is a bit strong for this dish (1 to saute the chicken, 1/2 to saute the vegetables)
1 tablespoon fresh thyme, fine chopped (1 teaspoon dried)
1 teaspoon fresh tarragon, fine chopped (1/2 teaspoon dried)
salt
pepper

Steps:

Chicken -- Bring the chicken to room temperature and cut each breast into 2-3 pieces and each thigh in 2 pieces. You don't want to cut up the pieces too small. Season well with salt and pepper. For this particular dish, I like to use my large cast iron pan, but any large frying pan will work fine.
Sear -- In the pan, heat up the oil and the butter on medium high heat. Add the chicken and sear on each side until lightly golden brown. Remove the chicken to a small plate or piece of aluminum foil while you saute the vegetables.
Vegetables -- Heat up the remaining butter and oil to that same pan on medium heat. Add in the celery, mushrooms, carrots and green beans. Cook 3-4 minutes until the vegetables begin to soften. Then deglaze the pan with the brandy (making sure to remove the pan from the heat when you do this), cook another minute or two on medium heat until there is practically nothing left. Then add the wine and chicken broth and cook another 5-7 minutes and the vegetables are soft.
Chicken and Sauce -- Return the chicken to the pan, along with the peas, pearl onions, pimentos, tarragon, thyme, cream (all but 1 tablespoon) and any additional salt and pepper. Mix 1 tablespoon of the flour together with the heavy cream and slowly add into the chicken mixture (on medium heat), you don't want it boiling. The sauce will naturally thicken. Personally, I start with 1 tablespoon, but you can always add some more flour if necessary to thicken even further, but I like the sauce a bit thinner. Serve -- I like to serve this with my flaky pastry wedges, Recipe #427733, and a fresh green salad on the side. ENJOY !

Nutrition Facts : Calories 601.6, Fat 30.1, SaturatedFat 13.2, Cholesterol 223.1, Sodium 615.7, Carbohydrate 17.5, Fiber 4.2, Sugar 6.8, Protein 51.9