I have a whole celery in the fridge, starting to wilt.

I thought I'd ask here for ideas how to use it up -

I also have a cauliflower that needs using and am making a cauliflower
soup out of that today - I think adding celery to that would detract
rather than augment.

Could make stock... I need to make more chicken/duck stock but don't
have the time for that today. I suppose I could just freeze the whole
thing and use it in stock later?

On Sun, 15 Jun 2014 09:30:43 +1000, Jeßus wrote:

> I have a whole celery in the fridge, starting to wilt.
>
> I thought I'd ask here for ideas how to use it up -
>
> I also have a cauliflower that needs using and am making a cauliflower
> soup out of that today - I think adding celery to that would detract
> rather than augment.
>
> Could make stock... I need to make more chicken/duck stock but don't
> have the time for that today. I suppose I could just freeze the whole
> thing and use it in stock later?

You can crisp a few stalks back up in ice water if you think you will
soon use them in chicken or tuna salad, for crudite, stuffed celery, etc.

I think a little celery would bring out the flavor in your cauliflower
soup.

You can stuff a chicken with celery before you roast it. Add celery to
salmon or tuna patties. Make cream of celery soup.

Yes, you can freeze it and toss it into the next batch of stock.

Tara

On Sat, 14 Jun 2014 18:59:14 -0500, Tara >
wrote:

>On Sun, 15 Jun 2014 09:30:43 +1000, Jeßus wrote:
>
>> I have a whole celery in the fridge, starting to wilt.
>>
>> I thought I'd ask here for ideas how to use it up -
>>
>> I also have a cauliflower that needs using and am making a cauliflower
>> soup out of that today - I think adding celery to that would detract
>> rather than augment.
>>
>> Could make stock... I need to make more chicken/duck stock but don't
>> have the time for that today. I suppose I could just freeze the whole
>> thing and use it in stock later?
>
>You can crisp a few stalks back up in ice water if you think you will
>soon use them in chicken or tuna salad, for crudite, stuffed celery, etc.

Thanks, good idea!

>I think a little celery would bring out the flavor in your cauliflower
>soup.

I might put one stalk in and see...

>You can stuff a chicken with celery before you roast it. Add celery to
>salmon or tuna patties. Make cream of celery soup.
>
>Yes, you can freeze it and toss it into the next batch of stock.

Great, thanks Tara, would never have thought of adding celery to
patties or a chook. Next roast chicken I do, I'll try that.

The best veal shanks I've ever had were at a small inexpensive
restaurant that is now long gone. I never discovered their
process, but it tasted as if they used a stock made almost
exclusively from celery. (Probably had some other items such
as leak or celeriac.) You may wish to try the experiment I
never had time for, and make a an experimental stock.

http://www.richardfisher.com

On Saturday, June 14, 2014 4:30:43 PM UTC-7, Je�us wrote:
> I have a whole celery in the fridge, starting to wilt.
>
>
>
> I thought I'd ask here for ideas how to use it up -
>
>
>
> I also have a cauliflower that needs using and am making a cauliflower
>
> soup out of that today - I think adding celery to that would detract
>
> rather than augment.
>
>
>
> Could make stock... I need to make more chicken/duck stock but don't
>
> have the time for that today. I suppose I could just freeze the whole
>
> thing and use it in stock later?

I've made braised celery, it's been a while and I'd have to find the recipe, but it's quite good and a nice side dish.

Here's one from Marcella Hazan that is basically what I've done. It's wonderful.
http://food52.com/blog/6259-marcella...a-and-tomatoes

On Mon, 16 Jun 2014 08:33:00 -0700 (PDT), Helpful person
> wrote:

>The best veal shanks I've ever had were at a small inexpensive
>restaurant that is now long gone. I never discovered their
>process, but it tasted as if they used a stock made almost
>exclusively from celery. (Probably had some other items such
>as leak or celeriac.) You may wish to try the experiment I
>never had time for, and make a an experimental stock.

Thats an interesting idea, thanks.

On Mon, 16 Jun 2014 11:01:54 -0700 (PDT), ImStillMags
> wrote:

>On Saturday, June 14, 2014 4:30:43 PM UTC-7, Je�us wrote:
>> I have a whole celery in the fridge, starting to wilt.
>>
>>
>>
>> I thought I'd ask here for ideas how to use it up -
>>
>>
>>
>> I also have a cauliflower that needs using and am making a cauliflower
>>
>> soup out of that today - I think adding celery to that would detract
>>
>> rather than augment.
>>
>>
>>
>> Could make stock... I need to make more chicken/duck stock but don't
>>
>> have the time for that today. I suppose I could just freeze the whole
>>
>> thing and use it in stock later?
>
>I've made braised celery, it's been a while and I'd have to find the recipe, but it's quite good and a nice side dish.
>
>Here's one from Marcella Hazan that is basically what I've done. It's wonderful.
>http://food52.com/blog/6259-marcella...a-and-tomatoes

Nice combination of ingredients there, great idea. Thanks