Loved this video! You seem to be having so much fun! Thank you for the tips on celeriac. I got 5(!!) from my CSA last week and was wondering what to do with it all. I might just have to make a full recipe and freeze some (thank you to the other commenter for tip on freezing).
I really like that you're cooking in a home kitchen, complete with well used sheet pans and (*hmm*) dusty food mills, and the occasional stray child...makes this viewer feel right at home!
Loved this video. You two are definitely getting comfortable in front of the camera, hm? Such a relief to see there isn't a better way to peel a celeriac than hacking at it with a large knife. I often wondered if there was a chef-secret! Cannot wait to move beyond remoulade with this puree. (PS All the puree recipes looked delicious.)
Thanks -- we'd had plenty of caffeine that morning. The celery root puree has a surprising brightness and almost lemony flavor, which we liked (we think it comes from the apple). They're both wonderful recipes.
Excellent recipe! (Needs more garlic but I always say that...). Good info on the Celeriac, now's the time to find them. One could also add a few Jerusalem Artichokes but you could also add parsnips even a few carrots, any savory root you can find and it would still be delicious. In my experience they ge thinner when you freeze them so try to make extra thick....
I know this is meant to be 'bloggy' and reality oriented but the shaky camera and the phantom voice (why not introduce the camera person) are a bit distracting.
That's a great tip about freezing -- it's true for stews as well. The phantom voice is Helen Johnston, our wonderful editor, who also writes the Family Meal and Reciprocity blog posts and who creates our slideshows among many other things. We'll introduce her next time.
You two are having way too much fun in this video! Lots of good tips interspersed with good humor, PLUS you spoke loudly this time - yay, you!!! I imagine these purees probably freeze well...if the twins get tired of eating them for the next two months.
Comments (9)
over 3 years ago Susan B.
Loved this video! You seem to be having so much fun! Thank you for the tips on celeriac. I got 5(!!) from my CSA last week and was wondering what to do with it all. I might just have to make a full recipe and freeze some (thank you to the other commenter for tip on freezing).
I really like that you're cooking in a home kitchen, complete with well used sheet pans and (*hmm*) dusty food mills, and the occasional stray child...makes this viewer feel right at home!
over 3 years ago testkitchenette
Loved the video and commentary of both our recipes as well! I also love the kitchen you both are cooking in!
over 3 years ago Sonali aka the Foodie Physician
What a great video! It was so much fun (and a bit surreal) watching the two of you prepare our recipes. Thanks for posting it!
over 3 years ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
Loved this video. You two are definitely getting comfortable in front of the camera, hm? Such a relief to see there isn't a better way to peel a celeriac than hacking at it with a large knife. I often wondered if there was a chef-secret! Cannot wait to move beyond remoulade with this puree. (PS All the puree recipes looked delicious.)
over 3 years ago amanda
Amanda is a co-founder of Food52.
Thanks -- we'd had plenty of caffeine that morning. The celery root puree has a surprising brightness and almost lemony flavor, which we liked (we think it comes from the apple). They're both wonderful recipes.
over 3 years ago hudsongarlic
Excellent recipe! (Needs more garlic but I always say that...).
Good info on the Celeriac, now's the time to find them. One could also add a few Jerusalem Artichokes but you could also add parsnips even a few carrots, any savory root you can find and it would still be delicious.
In my experience they ge thinner when you freeze them so try to make extra thick....
I know this is meant to be 'bloggy' and reality oriented but the shaky camera and the phantom voice (why not introduce the camera person) are a bit distracting.
over 3 years ago amanda
Amanda is a co-founder of Food52.
That's a great tip about freezing -- it's true for stews as well. The phantom voice is Helen Johnston, our wonderful editor, who also writes the Family Meal and Reciprocity blog posts and who creates our slideshows among many other things. We'll introduce her next time.
over 3 years ago Rhonda35
You two are having way too much fun in this video! Lots of good tips interspersed with good humor, PLUS you spoke loudly this time - yay, you!!! I imagine these purees probably freeze well...if the twins get tired of eating them for the next two months.
over 3 years ago amanda
Amanda is a co-founder of Food52.
It's too bad we didn't have this contest back when they didn't have teeth and were eating purees all the time.