Modified Double Celery Turkey Salad

Thanks to one of our subscribers for the following new version of a recipe we’ve given.  She describes this as “a winter tonic!”

MODIFIED DOUBLE CELERY TURKEY SALAD

Dressing:

¼ head crushed garlic

olive oil

toasted sesame oil

soy sauce

rice vinegar

black pepper

Salad:

1 grated celeriac

few stalks minced celery

2-3 grated carrots

1 lb. cooked turkey

1 roasted beet, diced

Saute garlic in olive oil briefly, just so that it is not raw.  Whisk garlic together with other dressing ingredients to taste.  To roast the beet, wash,  wrap in aluminum foil and bake in 350-degree oven for about an hour or until easily pieced with a fork.  Allow to cool, then rub off the skin with your thumb.  Dice or shred the turkey.  Mix salad ingredients with dressing (adding beets last and mixing only gently afterward) and serve.

Cream of Celery Soup

3 tablespoons butter

1 12 lbs celery ribs, sliced

2 large onions, chopped

3 cloves garlic, chopped

3 tablespoons flour

6 cups chicken broth

1 bay leaf

1 cup heavy cream

1 tablespoon lemon juice

3 -4 dashes hot sauce

salt

white pepper

celery leaves

In a large sauce pan, melt butter, add celery, onions, and garlic. Cook over medium low heat until soft. Add flour and cook 1-2 minutes over low heat. Add chicken broth and bay leaf, bring to a boil reduce heat, cover and simmer 30 minutes. Remove bay leaf, puree (in small batches) in a blender or processor. Add cream, lemon juice, hot sauce, salt and pepper. Reheat and simmer 5 minutes. Garnish with celery leaves. Adapted from Geniuskitchen.com

Stuffed Cabbage Leaves

  • 2 lb. green cabbage
  • 4-5 Tbs. butter
  • 1/2 c. finely chopped carrots
  • 1/2 c. finely chopped celery
  • 1/2 c. finely chopped onions
  • 1/2 lb. thinly julienned ham
  • 1 Tbs. chopped garlic
  • 1 c. thinly sliced onions
  • 1 egg
  • 1/2 c. fresh bread crumbs
  • 1/2 tsp. rosemary
  • Freshly ground pepper
  • 3 c. hot chicken broth
  • 1 Tbs. flour (optional)
  • 1/4 c. sour cream (optional)

Core cabbage, but keep it whole.  Blanch for 6 minutes or steam for 10-12 minutes (see note at end).   Cool slightly.  Remove the 12 best-shaped, largest leaves.  Trim ribs so that they are the same thickness as the leaves and can be easily bent.  Finely shred the rest of the cabbage.   Melt 3 Tbs. of the butter in a sauté pan and cook celery, carrots, chopped onions and 1 cup of shredded cabbage for 10 minutes, until wilted but not brown.  Add ham and garlic; cook five more minutes.  Place in a bowl and let cool.

Meanwhile, in the same pan, melt 1 Tbs. butter and sauté remaining shredded cabbage and sliced onions for 5 minutes.  Strew them in the bottom of a 9 x 13-inch baking dish.  Beat the egg and combine with the vegetable and ham mixture, the crumbs, and rosemary.  Season with pepper (salt is usually unnecessary because the ham is salty).

Place a heaping tablespoon (or more) of filling on each leaf.  Fold over the ribbed end of the leaf, then fold over the two sides and roll up.  Place in baking dish, the flap side down.  When all leaves are stuffed, pour the hot broth over them.  Cover loosely with parchment paper or aluminum foil, and bake in a preheated 350-degree oven for 40 minutes, basting occasionally.  Serve with just the pan juices or make a light sauce: melt 1 Tbs. butter in sauté pan, stir in flour and cook for 2 minutes; pour in the pan liquids; bring to a boil, then simmer to thicken lightly; stir in sour cream and reheat without boiling.

You can replace the ham with ground beef that has been lightly sautéed and drained of fat.  Do not sauté with vegetables.

NOTE: I froze the cabbage whole a few days prior to making this dish.  Remove from freezer in the morning and by evening the leaves will peel off as if they had been blanched.  The center of the cabbage can turn brown however, so I used less in the stuffing.

From The Victory Garden Cookbook by Marian Morash.  Tip on freezing from New Recipes from Moosewood.

Spiced Short Ribs with Cabbage

  • 2 Tbs oil
  • 3 Lbs lean short ribs
  • 1 Tbs dry mustard
  • 2 tsp salt
  • ¼ tsp black pepper
  • ½ tsp crushed oregano
  • 1/8 tsp crushed sage
  • 1 bay leaf
  • ½ cup sliced onion
  • ¼ cup sliced celery or celeriac
  • 1 cup water
  • ½ cup cider vinegar
  • ½ – 1 head cabbage cut into wedges

Add short ribs to hot oil in a heavy skillet with a tight fitting lid.  Cover and brown meat on all sides.  Pour off excess fat.  Add a mixture of mustard, salt, pepper, oregano, and sage then bay leaf, onion, celery or celeriac and a mixture of water and vinegar.  Cover and cook slowly about 1 ½ hours or until meat is almost tender.  Add cabbage wedges, cover and cook about 25 minutes or until tender.  Add more liquid if necessary during cooking.  Serve ribs on a heated platter and surround with wedges of cabbage.

Serves 4.

Russian Cabbage Borscht

  • 2 Tbsp. butter
  • 1 1/2 c. chopped onion or leek
  • 4 c. stock or water
  • 1 1/2 c. thinly sliced potato
  • 2 tsp. salt
  • 1 c. thinly sliced beets
  • black pepper
  • 1 large sliced carrot
  • 1/4 tsp. dill weed
  • 1 stalk chopped celery (optional)
  • 1 1/2 Tbsp. vinegar
  • 3 c. chopped cabbage
  • 1 c. tomato puree
  • 1 scant tsp. caraway seeds
  • sour cream for topping

Begin cooking onions or leek in butter in a large kettle. Add caraway seeds and salt and cook until translucent. Add celery, carrots, potatoes, beets and cabbage. Add water and simmer slowly for 45 minutes. About 15 minutes before serving add pepper, dill weed, vinegar, and tomato puree. Taste to correct seasoning. Serve topped with sour cream.

From the Moosewood Cookbook.

Lentil and Sausage Soup

This recipe for soup from Cucina! Cucina!, printed in Foodday, is well adapted to winter vegetables.  Use mustard greens in place of the spinach and reduce the mustard that is called for.

  • 1 Tbs. unsalted butter
  • 1 Tbs. extra-virgin olive oil
  • 1 lb. Italian sausage links
  • ½ c. finely diced onion
  • ½ c. finely diced carrot
  • ¼ c. finely diced leeks
  • ¼ c. finely diced celery or celeriac
  • 1 ½ c. uncooked lentils
  • 4 c. low-sodium chicken broth
  • 1 c. whipping cream
  • 2 Tbs. Dijon mustard (or less)
  • 1 Tbs. red wine vinegar
  • 1 c. finely sliced mixed greens
  • salt and pepper

In a heavy-bottomed 2-3 quart saucepan, heat the butter and oil until the butter is melted.  Add the sausage links and brown evenly on all sides.  Cook for about 5 minutes or until sausages are cooked through.  Remove from pan and allow to cool.  Add the onion, carrot, leeks and celery or celeriac to the remaining butter in pan.  Cook over medium-high heat until the vegetables are tender.  Add the lentils and chicken broth.  Bring to a boil, stirring occasionally to prevent lentils from sticking.  Hen broth comes to a boil, reduce to a simmer and cook until lentils are tender, 40-45 minutes.  While soup is simmering, cut sausages into ¼ inch slices.  When lentils are tender, add sausage, cream, mustard, vinegar and three quarters of the greens.  Season with salt and pepper to taste.  Return soup to a boil, reduce heat and simmer 5 more minutes.  Serve in warm bowls with remaining greens divided among bowls and garnish with grated Parmesan cheese if desired.

Serves 8.

Fresh Corn Chowder

  • 4 slices bacon
  • 1 small onion, chopped
  • 2 med celery stalks, diced
  • 6 small ears of corn
  • 4 1/2 Cups of milk
  • 2 medium potatoes, peeled and diced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground white or black pepper
  • 1 Tablespoon unsalted butter

Place bacon in a soup pot and cook over med low heat until it releases all of its fat and is beginning to crisp, 10-15 min.  Leaving the bacon in the pan, spoon off all but 2 Tablespoons of the fat. Add onion and celery and cook, stirring, until tender and slightly browned, 10-15 min.

Remove the kernels from the corn.  Reserve the kernels and add the cobs to the soup pot along with the milk and potatoes.  Push the corn cobs into the milk to fully submerge them. Bring the milk to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, 10-15 minutes. Remove the cobs. Stir in the reserved corn kernels along with the salt and pepper.  Simmer gently until the corn is tender, about 5 minutes. With a slotted spoon, remove 1 1/2 cups solids from soup and puree until smooth. Return to the soup and add the butter.  Let stand until the butter is melted, then stir.  Serve!

Fennel and Celery Soup

1 large potato, cubed
4 cups vegetable or chicken broth
1/2 cup white wine
1 head celery with leaves, chopped
1 fennel bulb, trimmed, and very thinly sliced (reserve feathery top)
1 small onion, chopped
3 tablespoons olive oil
1/4 teaspoon pepper
salt, as needed, to taste

In large covered saucepan simmer potatoes in chicken broth and wine until tender, about 15 to 20 minutes.  Meanwhile, in large skillet over medium heat, sauté celery, fennel slices, and onion in olive oil until tender, about 15 minutes. Mash potatoes right in the broth mixture in the saucepan with a masher. Stir in celery-fennel mixture. Heat through. Season with pepper and salt.  Chop reserved fennel tops and use to garnish each serving. Adapted from Food.com

Dutch Split Pea Soup

  • 1 lb. dried green split peas
  • 2 1/2 qts. cold water
  • 1/4 c. diced salt pork
  • 1/2 c. chopped leeks
  • 1/2 c. chopped celery
  • 1/2 c. chopped onions
  • 1/2 c. celeriac (celery root), optional
  • 1/2 bay leaf
  • 2 tsp. salt
  • 1 pigs knuckle, optional
  • 1 smoked Dutch ring sausage, sliced, or 1 c. sliced Polish sausage or hot dogs
  • Chopped parsley

Rinse peas under cold water and remove all foreign particles.  Place peas in large kettle, add the water, cover and let stand overnight.  Or boil 2 minutes and let soak 1 hour. In a skillet, cook the salt pork 5 minutes.  Add the vegetables and cook 10 minutes, until tender but not browned. Add the salt pork mixture, bay leaf, salt and pigs knuckle to the peas.  Cover and bring slowly to a boil.  Reduce the heat, skim foam from the top and simmer gently 2 hours or until the meat on the pigs knuckle separates from the bone.  Remove the pigs knuckle, shred the meat and reserve.  Discard the bone and the bay leaf.  Strain the soup and press the vegetables through a sieve, or puree in a blender or food processor.  Return the meat and sieved vegetables to the soup kettle and adjust the seasonings.  Add the sliced sausages and simmer 5 minutes longer.   Serve the soup piping hot and garnish each portion with chopped parsley.

6 to 10 servings.

Double Celery Turkey Salad

  • 1 small to medium sized celeriac
  • 1 1/2 Tbs. white wine vinegar
  • 4 celery stalks
  • 2 Tbs. light sour cream
  • 2 cups diced cooked turkey or chicken, chilled
  • 1/2 tsp. salt
  • 2 Tbs. homemade or prepared mayonnaise
  • 1/2 tsp. black pepper
  • 1 tsp. Dijon mustard
  • 1/4 c. pine nuts
  • 1/4 c. dried pitted cherries, halved

Peel the celeriac and grate it on the large holes of a handheld grater or in the food processor to get about 1 cup grated celeriac.  Mince celery stalks.  Put the two celeries into a bowl and add all the other ingredients.  Stir to mix well and serve.  Serves 3 or 4.

From Down to Earth by Georgeanne Brennan.