Stewed celery
May 8, 2009 1:53:47 GMT
Post by bixaorellana on May 8, 2009 1:53:47 GMT
I had to make an atm run, which was also useful in that the machine is in a supermarket, and I had no food in the house.
Fresh vegetables were what I mostly wanted, but the produce there was tired and yellowing. Even the cabbage showed evidence of having limp outer leaves removed. What was left was hardly bigger than an apple. The only thing really perky was the celery.
-- @ 11 outer stalks of the celery clump, cut into pieces no more than 1/4"
-- @ half a medium large onion, chopped
-- 1 carrot, finely diced
-- 3 cloves garlic, minced
-- 1 8 oz (227g) can of plain ole tomato sauce
-- optional: chile or chile paste to taste -- smoked is nice
Heat olive oil in a deep heavy pan and saute the onion and carrot until the onion is transluscent. Add the garlic, stir through, then add the celery on high heat. Stir until all the pieces are coated with the oil, cover, & let cook for five minutes. Add the can of tomato sauce & a little salt if you wish. Add a half can of water, stir through, then cover the pot and let cook for 5 to 10 minutes. At the end of that time check to see if the tomato has thickened sufficiently and if the celery is done to your satisfaction.
This is definitely more than the sum of its parts taste- and looks-wise. I think one of the reasons I liked it so much was because it reminds me of a very simple caponata. This particular lily could be gilded with the addition of some cubes of hard aged cheese added at the beginning of cooking time, and perhaps some olives &/or capers towards the end.
Fresh vegetables were what I mostly wanted, but the produce there was tired and yellowing. Even the cabbage showed evidence of having limp outer leaves removed. What was left was hardly bigger than an apple. The only thing really perky was the celery.
-- @ 11 outer stalks of the celery clump, cut into pieces no more than 1/4"
-- @ half a medium large onion, chopped
-- 1 carrot, finely diced
-- 3 cloves garlic, minced
-- 1 8 oz (227g) can of plain ole tomato sauce
-- optional: chile or chile paste to taste -- smoked is nice
Heat olive oil in a deep heavy pan and saute the onion and carrot until the onion is transluscent. Add the garlic, stir through, then add the celery on high heat. Stir until all the pieces are coated with the oil, cover, & let cook for five minutes. Add the can of tomato sauce & a little salt if you wish. Add a half can of water, stir through, then cover the pot and let cook for 5 to 10 minutes. At the end of that time check to see if the tomato has thickened sufficiently and if the celery is done to your satisfaction.
This is definitely more than the sum of its parts taste- and looks-wise. I think one of the reasons I liked it so much was because it reminds me of a very simple caponata. This particular lily could be gilded with the addition of some cubes of hard aged cheese added at the beginning of cooking time, and perhaps some olives &/or capers towards the end.