I knew someone who did a lot of spanish cooking who would make up a large batch of sofrito (sauteed onion, carrot, and celery) and freeze it in small batches or ice cube trays for future single-serve uses.
I say thanks to everyone who came up with some very creative ideas. However, since I feel quite lazy today, I am going with the freeze for next time option. Now my freezer is stuffed with chick stock for winter soups, and veggies for new stock.
Would attach a photo, but can't figure out how?
I have had a celery salad with Anchovy Dressing that was really good cause I am not a huge fan of raw celery myself or plain cooked either. I dont' remember what magazine posted it, but I do know Patricia Wells has it in one of Italian recipes. I found this on the web that I believe is hers: If you don't like Anchovy, then just stuff celery with peanut butter---that is always good.
Celery Salad with Anchovy Dressing (Insalata di Sedano)
1 head of celery, about 1 1/2 lbs (675 g)
6 Tbs (90 ml) extra-virgin olive oil
2 cans (2 oz, 56 g each) anchovy fillets in olive oil (use the
oil as well as the anchovies)
2-3 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
Separate the head of celery into individual ribs and cut into 3-inch (8 cm) lengths. Make “flowers” by making several cuts about 1/3 the length of the pieces of celery and placing in a bowl of ice water in the refrigerator until they fan out into the shape of flowers. This works best if the celery is soaked in the ice water for at least 2 hours. Combine the remaining ingredients in an electric blender or food processor and puree until smooth. Drain the celery and pat dry with a towel. Toss with the dressing and serve immediately. Serves 6 to 8.
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Would attach a photo, but can't figure out how?
Celery Salad with Anchovy Dressing (Insalata di Sedano)
1 head of celery, about 1 1/2 lbs (675 g)
6 Tbs (90 ml) extra-virgin olive oil
2 cans (2 oz, 56 g each) anchovy fillets in olive oil (use the
oil as well as the anchovies)
2-3 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
Separate the head of celery into individual ribs and cut into 3-inch (8 cm) lengths. Make “flowers” by making several cuts about 1/3 the length of the pieces of celery and placing in a bowl of ice water in the refrigerator until they fan out into the shape of flowers. This works best if the celery is soaked in the ice water for at least 2 hours. Combine the remaining ingredients in an electric blender or food processor and puree until smooth. Drain the celery and pat dry with a towel. Toss with the dressing and serve immediately. Serves 6 to 8.