"Jim Elbrecht" > ha scritto nel messaggio
>I like celery. Cooked, raw, roasted, stuffed.
>
> But I'm trying to come up with a good celery recipe where the celery is
> the main dish, or at least the intentional star of the show.

I sometimes make a dish when vegetarians are coming. Celery hearts are
baked in broth and served with a Gorgonzola sauce. Interested?

On Wed, 1 Dec 2010 08:03:34 +0100, "Giusi" > wrote:

>
>"Jim Elbrecht" > ha scritto nel messaggio
>>I like celery. Cooked, raw, roasted, stuffed.
>>
>> But I'm trying to come up with a good celery recipe where the celery is
>> the main dish, or at least the intentional star of the show.
>
>I sometimes make a dish when vegetarians are coming. Celery hearts are
>baked in broth and served with a Gorgonzola sauce. Interested?
>

Yup! I'm nearly 60 & just had my first taste of Rocquefort a week
or 2 ago. I've never been a real fan of blue cheeses--- but now I
want to go exploring.

Is there a good Gorgonzola I should look for?

Jim

On Wed, 01 Dec 2010 07:34:21 -0500, Jim Elbrecht >
wrote:

> Is there a good Gorgonzola I should look for?

Cheese is like wine, olive oil and vinegar - personal preference. Do
you have a cheese shop or a gourmet cheese counter at your local fancy
foods grocery store? Brands vary from store to store. You can talk
turkey with them AND they will give you samples.

PS: I like Cambozola. It's wonderful with pears.

--

Never trust a dog to watch your food.

"Giusi" > wrote:

>"Jim Elbrecht" > ha scritto nel messaggio
>>I like celery. Cooked, raw, roasted, stuffed.
>>
>> But I'm trying to come up with a good celery recipe where the celery is
>> the main dish, or at least the intentional star of the show.
>
>I sometimes make a dish when vegetarians are coming. Celery hearts are
>baked in broth and served with a Gorgonzola sauce. Interested?

Just noticed I forgot my manners in that first reply- Please post the
recipe-- and Thank you for the idea.

I tried a baked dish with blue cheese tonight. Made a roux, sauteed
some onion and garlic, tossed in some slice mushrooms, reduced some
cream sherry [thanks Om- is that a taste-worm? When someone mentions a
flavor you won't be happy until you scratch that itch?<g>] , and went
with 1 head of celery, a cup of toasted pecans and 4.4oz of blue
cheese. [what I had] Baked it for 45min in a tart pan.

I liked the flavor and overall texture, but the roux didn't pull it
together like I'd hoped. I might throw a couple egg whites in next
time.

Now that I read your post again, it looks like you bake them and serve
the sauce separately. That might be a better idea.

Looking forward to seeing that recipe.

Jim

"Jim Elbrecht" > ha scritto nel messaggio
"Giusi" > wrote:
>>I sometimes make a dish when vegetarians are coming. Celery hearts are
>>baked in broth and served with a Gorgonzola sauce. Interested?
>>
>
> Yup! >
> Is there a good Gorgonzola I should look for?

Our brands would be different to yours. The big deal to me is that there
are two Gorgonzolas here, one "dolce" or mild and one "piccante" or strong.
This one uses mild.

Braised celery with Gorgonzola sauce

4 trimmed celery hearts, +- 5" long, split in two lengthwise
2 tablespoons butter
1/2 cup/125 ml broth, either chicken or vegetable
1/2 cup/125 ml dry sherry or Marsala
1/2 cup/100 g crumbles of Gorgonzola
a handful of chopped walnuts

Parboil the celery hearts a few minutes in abundant salted water, then
drain.
In a broad (possibly oven proof) frying poan, heat the butter and add the
celery hearts, turning to coat with butter. After a few minutes, add the
brioth and cover. Continue to cook for 5 minutes, turning once, until the
celery is tender crisp. (this is where I put it into the oven instead so I
don't occupy a burner, but it takes a bit longer)

Add the sherry or Marsala, swirling the pan juices to incorporate it, and
reduce the liquids by half. Put the celery hearts onto a platter and keep
them in a warm oven.

Add the Gorgonzola to the pan and stir in to make a creamy sauce. It should
be almost syrupy. Pour it over the celery hearts, sprinkle with the chopped
walnuts and serve.

"Giusi" > wrote:

>
>"Jim Elbrecht" > ha scritto nel messaggio
> "Giusi" > wrote:
>>>I sometimes make a dish when vegetarians are coming. Celery hearts are
>>>baked in broth and served with a Gorgonzola sauce. Interested?
>>>
>>
>> Yup! >
>> Is there a good Gorgonzola I should look for?
>
>Our brands would be different to yours. The big deal to me is that there
>are two Gorgonzolas here, one "dolce" or mild and one "piccante" or strong.
>This one uses mild.
>

I'm glad you said that- If I'd seen 'dolce' on one I would have
thought it was sweet.

>Braised celery with Gorgonzola sauce

*That* looks heavenly to me. Thanks. I keep dry sherry on
hand, but this looks like a good excuse to get some Marsala.

Thanks again-
Jim