Seeing Celery

I grabbed another bunch of celery for dinner last week, this time braising it. The Braised Celery was a delicious crisp accompaniment to the meal, also including Asiago Mashed Potatoes, Roasted Shiitake Mushrooms and Blistered Tomatoes (recipe already posted). Yum-O! Pat and I gobbled it up.

Braised Celery: Yields 4 Servings
2 T butter
1 T olive oil
3 cloves garlic, minced
6 stalks celery, cut into 1-inch wide pieces on a bias
1/2 cup white wine
1/2 cup vegetable stock
salt and pepper, to taste

Heat butter and oil in a large sautier over medium heat. Add garlic and sweat until fragrant. Add celery, wine, stock, salt and pepper. Bring to a gentle boil, cover, and cook until crisp-tender. Remove lid and continue cooking until pan is nearly dry. Readjust seasonings if necessary.


Asiago Mashed Potatoes: Yields 4-6 Servings
1 lb Yukon Gold potatoes, quartered or cut into large chunks
1/2 cup vegetable stock (plus additional if necessary)
3 T butter
3/4 lb grated Asiago cheese
salt and pepper, to taste
2 T minced parsley

Place potatoes in a large pot and cover with water. Place lid on pan, bring to a boil and cook potatoes until tender. Drain. Mash potatoes with a hand masher. Stir in stock, butter and Asiago. If potatoes look dry, add additional stock. Season with salt and pepper and right before serving, stir in minced parsley.


Roasted Shiitake Mushrooms: Yields 4 Servings
12 oz shiitake mushroom caps
2 T olive oil
3 sprigs fresh thyme
pinch of crushed red pepper flakes
salt and pepper, to taste
1 t truffle oil

Heat oven to 400. Toss mushroom caps with olive oil, thyme sprigs, crushed red pepper, salt and pepper. Roast, turning occasionally, until golden. Drizzle with truffle oil before serving.


Tonight's dinner, Asparagus and Tallegio Pizza, was inspired by a pizza that we had a Udi's in Colorado over Christmas last year. We'll see how mine compares!