Ingredients:
3 cups shiitakes, thinly sliced
butter, as needed
2 tsp. garlic, pared, minced
2 tsp. shallots, pared, minced
salt and pepper, to taste
1-1/2 cups champagne
1-1/2 cups warm aspic
English cucumbers, pared, as needed
Description:
Saute shiitakes in butter until almost tender.
Add garlic, shallots, salt and pepper; saute for 1 minute.
Deglaze with champagne; remove from heat.
Add warm aspic.
Spray 8 small timbales with non-stick cooking spray.
Remove shiitakes from champagne-aspic mixture; stuff into timbales. Top with aspic; refrigerate until set.
Unmold timbales. Slice cucumber; trim slices to form disks slightly larger than bottoms of unmolded timbales.
Place timbales on cucumber disks.
Ingredients:
1 1/2 lb Flank steak
3/4 c Boiling water
3 tb Salad oil
1 c Water chestnuts,sliced
3 c Celery,sliced diagonally
5 tb Soy sauce
2 sm Onions, sliced, separated 1
1/2 ts Ground ginger
Into rings 1/2
ts Ground black pepper
1 Beef bouillon cube
Description:
Cut steak into thin diagonal slices (for easier slicing, partially freeze first).
In large skillet, heat 2 tbsp. oil. Add steak strips, a few at a time. Brown on both sides. Remove and set aside.
Add celery and onion to skillet. Saute for 3 minutes in 1 tbsp. oil. Dissolve bouillon cube in water.
Add to skillet along with water chestnuts, soy sauce, ginger and black pepper. Stir well.
Add browned steak; spoon juice over steak.
Cover and simmer 10 minutes or until steak and vegetables are fork tender.
Serve over rice.
Ingredients:
1/2 c Sugar
1/2 ts Salt
1/4 c Lemon Juice
1/2 c Vegetable Oil
2 ts Cider Vinegar
1 ts Celery Seed OR Poppy Seed
1 ts Dry Mustard
Description:
In blender container, combine all ingredients except oil and seed; blend until smooth. On low speed, continue blending, slowly adding oil. Stir in seed. Chill to blend flavors. Makes about 1 cup. Sugguested Serving is to serve with all types of fresh fruit salads.
Ingredients:
10 oz. celery, tourneed, blanched
1 oz. chives, chopped
2 oz. water
1 oz. vinegar
1 oz. canola oil
salt and pepper, to taste
Description:
Place all ingredients in bowl; toss to combine.
Refrigerate until chilled.
Ingredients:
2 cups flour
8 oz. heavy cream
4 egg yolks
celery leaves, as needed
Description:
Combine flour, cream and egg yolks in mixing bowl; mix to form a smooth paste.
Cover; refrigerate for 30 minutes.
Roll out dough to 1/8-in. thickness.
Using celery leaves as template, cut dough to form leaf crackers.
Cover baking sheet with crumpled aluminum foil; lay cut dough over.
Bake at 350 degrees F for 10 minutes or until golden.
Ingredients:
Celery Essence
Celery Leaf Crackers
ADDITIONAL INGREDIENTS
6 celery, paysanne, blanched
celery leaves as needed
Description:
TO SERVE
Place blanched celery into consomme cups; pour hot celery essence over. Garnish with fresh celery leaves and Celery Leaf crackers.
NOTE: Brunoise is the method of cutting vegetables in a very fine, tiny dice.
Ingredients:
Tofu Mayonnaise
1/4 cup chicken broth
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
1 tablespoon lemon juice
3 cups coarsely shredded celeriac (about 1 pound root)
3 cups bite-size pieces Boston
lettuce (about 1 head)
Description:
Also known as celery root, celeriac is a variety of celery that produces a large root. It’s the root that you peel and shred; a food processor can make shredding easier. The top of celeriac looks somewhat like parsley, and if you like, chop about 2 tablespoons of the tops and add to the salad. This is a good make-ahead recipe, and works well at a buffet.
Prepare Tofu Mayonnaise in large glass or plastic bowl; do not refrigerate. Stir broth, parsley, basil and lemon juice into mayonnaise. Stir in celeriac. Cover and refrigerate about 2 hours or until chilled. Serve on lettuce.
Ingredients:
20 ea Large romaine leaves
1 ea Head lettuce
1 c French bread cut 1/2 in cube
1 ea Large garlic clove
1 ea Egg
1/4 ts Salt
1/2 ea Juice of one lemon
1/4 c Olive oil
1/2 ts Worcestershire sauce
1/4 c Grated romano cheese
1 ea Fresh ground pepper to taste
Description:
Wash and dry lettuce. Wrap and refridgerate. Warm bread cubes in 275 degree F oven, tossing until hard and dry but not burnt. Mash garlic into side of large salad bowl. Ease egg into boiling water and boil exactly 1 minute, then crack into bowl, breaking it up with fork. Add salt. Add lemon juice, olive oil and worcestershire. Mix well. (Makes about 1/2 cup dressing.) Add lettuce leaves, tossing to coat thoroughly. Add Romono and pepper. Toss again. Arrange on 2 dinner plates. Garnish with croutons Makes 2.
Ingredients:
1 ea Clove garlic, minced
1 ea Head romaine lettuce
1 ea Tin anchovies (millionares)
1 x Croutons
4 ea Bacon chopped
2 tb Olive oil
2 tb White vinegar
2 tb Worcestershire
1 x Dash tobasco
1/2 x Lemon
2 ea Egg yolks
1 x Cappers
3 tb Parmasean cheese
Description:
Crush garlic in oil with fork in bowl. Add 1/2 can anchovies,capers & chop mince with oil. Separate egg yolks in small bowl and add to mixing bowl Add worcestershire sauce, lemon, tabasco, vinegar and bacon bits mix well. Let stand for 5 minutes. Toss salad and add croutons and cheese.
Ingredients:
1/2 lb Round steak; *
1/4 c Dry sherry
5 ea Nami black mushrooms
1 x ———–sauce————
2 ea Carrots; medium
1 c Chicken stock
2 c Cauliflower
1 ts Lan chi black bean paste wit
3 ea Green onions, minced
2 x Dashes of chinkiang black vi
1/2 ts Ginger; fresh, minced
3 x Drops sesame oil
2 ea Cloves garlic, minced
1 ea Cornstarch paste; **
1/2 ts Szechuan peppercorns, crushe
1 x ————-s————–
3 tb Peanut oil
1/2 c Carrot stock; reserved
1 x ———-marinade———-
1/4 c Marinade
1/4 c Soy sauce; thin
1/4 c Mushroom soaking liquid
Description:
Combine soy and sherry for marinade.
Marinate steak pieces for 1 hour.
Massage meat in marinade to aid tenderizing; drain, reserving marinade.
Wash and soak mushrooms for 1 hour; drain, reserving soaking liquid, thinly slice.
Wash, peel and roll-cut carrots.
(Roll-cut means slicing on a slight bias in 1″ lengths but turning the carrot a quarter tur (90 degrees) between slices.
Wash cauliflower, trim off thick part of stems, and either break or cut florets into pieces about the size of the carrot pieces.
Parboil carrots in boiling stock for about 3 minutes or until just beginnin to soften.
Reserve carrots and stock.
Stir-frying: Heat peanut oil in hot wok.
When oil just begins to smoke, add drained steak cubes; stir-fry briskly for 1 minute until meat begins to lose pinkness.
Don’t overcook meat or it will be tough.
Remove to holding plate.
Swirl remaining oil into wok.
Add ginger, garlic and peppercorns; stir-fry 15 seconds.
Add cauliflower and mushrooms; stir-fry 1 minute.
Add specified amounts of liquids generated during preparation: reserved carrot stock, marinade, and mushroom soaking liquid; bring to boil.
Cover wok; reduce heat to medium, and simmer 3 minutes.
Remove lid; turn heat to high.
When sauce boils again, add carrots and beef.
Mix together.
Splash vinegar down sides of wok.
Push ingredients out of sauce, thicken with thin cornstarch paste.
Sauce should be a light gravy.
Add seasame oil.
Toss in green onion.
Serve.
* cut in 1/2 inch cubes.
** make into a thin paste.
