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Celery Appetizer?
Many years ago I enjoyed a dish served at an appetizer bar in an old NYC
hotel. IIRC, it was lengths of celery ribs that had been lightly braised, then presented in a clear dressing with herbs and anchovies. Anyone have a recipe for such? TIA -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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"Wayne Boatwright" > wrote in message ... > Many years ago I enjoyed a dish served at an appetizer bar in an old NYC > hotel. IIRC, it was lengths of celery ribs that had been lightly braised, > then presented in a clear dressing with herbs and anchovies. > > Anyone have a recipe for such? > > TIA > > -- > Wayne in Phoenix > > *If there's a nit to pick, some nitwit will pick it. > *A mind is a terrible thing to lose. Maybe a version of Bagna Cauda. http://www.e-rcps.com/pasta/rcp/anti...agna_cau.shtml Dimitri |
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"Dimitri" > wrote in
: > > "Wayne Boatwright" > wrote in message > ... >> Many years ago I enjoyed a dish served at an appetizer bar in an old >> NYC hotel. IIRC, it was lengths of celery ribs that had been lightly >> braised, then presented in a clear dressing with herbs and anchovies. >> >> Anyone have a recipe for such? >> >> TIA >> >> -- >> Wayne in Phoenix >> >> *If there's a nit to pick, some nitwit will pick it. >> *A mind is a terrible thing to lose. > > Maybe a version of Bagna Cauda. > > http://www.e-rcps.com/pasta/rcp/anti...agna_cau.shtml > > Dimitri No, this was served room temperature or, possibly, slightly chilled. It was probably more of a "mild" vinaigrette as I'm sure it contained a small amount of vinegar. Thanks... -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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"Dimitri" > wrote in
: > > "Wayne Boatwright" > wrote in message > ... >> Many years ago I enjoyed a dish served at an appetizer bar in an old >> NYC hotel. IIRC, it was lengths of celery ribs that had been lightly >> braised, then presented in a clear dressing with herbs and anchovies. >> >> Anyone have a recipe for such? >> >> TIA >> >> -- >> Wayne in Phoenix >> >> *If there's a nit to pick, some nitwit will pick it. >> *A mind is a terrible thing to lose. > > Maybe a version of Bagna Cauda. > > http://www.e-rcps.com/pasta/rcp/anti...agna_cau.shtml > > Dimitri No, this was served room temperature or, possibly, slightly chilled. It was probably more of a "mild" vinaigrette as I'm sure it contained a small amount of vinegar. Thanks... -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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>From: Wayne Boatwright
>Many years ago I enjoyed a dish served at an appetizer bar in an old NYC >hotel. IIRC, it was lengths of celery ribs that had been lightly braised, >then presented in a clear dressing with herbs and anchovies. > >Anyone have a recipe for such? CELERY VICTOR Jack's in San Francisco offers this nice, old-fashioned salad. 4 small bunches celery 2 tablespoons fresh lemon juice 1/3 cup white wine vinegar 1/8 teaspoon dried mustard 2/3 cup extra-virgin olive oil 12 butter lettuce leaves 16 anchovy fillets Chopped fresh parsley Remove outer celery stalks from each bunch, leaving about 6 inner stalks attached. Trim each celery heart to 6-inch length (reserve outer stalks and trimmings for another use). Bring large pot of salted water to boil. Add lemon juice, then celery hearts and boil until celery is tender, about 15 minutes. Drain well. Cover and chill until cold, about 2 hours Whisk vinegar and mustard in small bowl. Gradually whisk in oil. Season with salt and pepper. Arrange lettuce leaves on 4 plates. Top with celery. Arrange 4 anchovies over each celery heart. Spoon dressing over. Top with parsley. |
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>From: Wayne Boatwright
>Many years ago I enjoyed a dish served at an appetizer bar in an old NYC >hotel. IIRC, it was lengths of celery ribs that had been lightly braised, >then presented in a clear dressing with herbs and anchovies. > >Anyone have a recipe for such? CELERY VICTOR Jack's in San Francisco offers this nice, old-fashioned salad. 4 small bunches celery 2 tablespoons fresh lemon juice 1/3 cup white wine vinegar 1/8 teaspoon dried mustard 2/3 cup extra-virgin olive oil 12 butter lettuce leaves 16 anchovy fillets Chopped fresh parsley Remove outer celery stalks from each bunch, leaving about 6 inner stalks attached. Trim each celery heart to 6-inch length (reserve outer stalks and trimmings for another use). Bring large pot of salted water to boil. Add lemon juice, then celery hearts and boil until celery is tender, about 15 minutes. Drain well. Cover and chill until cold, about 2 hours Whisk vinegar and mustard in small bowl. Gradually whisk in oil. Season with salt and pepper. Arrange lettuce leaves on 4 plates. Top with celery. Arrange 4 anchovies over each celery heart. Spoon dressing over. Top with parsley. |
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>Wayne Boatwright writes:
>>"Dimitri" wrote >> >>> "Wayne Boatwright" wrote: >>> >>> Many years ago I enjoyed a dish served at an appetizer bar in an old >>> NYC hotel. IIRC, it was lengths of celery ribs that had been lightly >>> braised, then presented in a clear dressing with herbs and anchovies. >>> >>> Anyone have a recipe for such? >> >> Maybe a version of Bagna Cauda. >> >> http://www.e-rcps.com/pasta/rcp/anti...agna_cau.shtml > >No, this was served room temperature or, possibly, slightly chilled. It >was probably more of a "mild" vinaigrette as I'm sure it contained a small >amount of vinegar. Seems you already described the recipe well enough to prepare in your original post; "braised celery in vinaigrette with anchovy"... you neglect to describe what form the anchovy takes. Depending when this dish is served determines whether this a salad, an appetizer, or a side dish. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>Wayne Boatwright writes:
>>"Dimitri" wrote >> >>> "Wayne Boatwright" wrote: >>> >>> Many years ago I enjoyed a dish served at an appetizer bar in an old >>> NYC hotel. IIRC, it was lengths of celery ribs that had been lightly >>> braised, then presented in a clear dressing with herbs and anchovies. >>> >>> Anyone have a recipe for such? >> >> Maybe a version of Bagna Cauda. >> >> http://www.e-rcps.com/pasta/rcp/anti...agna_cau.shtml > >No, this was served room temperature or, possibly, slightly chilled. It >was probably more of a "mild" vinaigrette as I'm sure it contained a small >amount of vinegar. Seems you already described the recipe well enough to prepare in your original post; "braised celery in vinaigrette with anchovy"... you neglect to describe what form the anchovy takes. Depending when this dish is served determines whether this a salad, an appetizer, or a side dish. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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SportKite1 > wrote:
> CELERY VICTOR > Jack's in San Francisco offers this nice, old-fashioned salad. > > 4 small bunches celery > 2 tablespoons fresh lemon juice > > 1/3 cup white wine vinegar > 1/8 teaspoon dried mustard > 2/3 cup extra-virgin olive oil > 12 butter lettuce leaves > 16 anchovy fillets > Chopped fresh parsley [snip instructions] I think the original recipe was a tiny bit more involved and didn't include mustard. Mustard would perhaps make it a combination with the French céleri remoulade. Here is what is supposed to the original thing, taken from from _Recipes: American Cooking_, Time-Life _Foods of the World_ series. I posted it a few years ago. (another) Victor Celery Victor (Celery Victor was named after Victor Hirtzler, the San Francisco chef who created it at the St. Francis Hotel.) To serve 6 3 bunches celery, about 2 inches in diameter 1 1/2 cups chicken stock, fresh or canned An herb bouquet of 4 sprigs parsley, 1 bay leaf and celery leaves tied together Salt Freshly ground black pepper 3 tablespoons white-wine vinegar 1/2 cup olive oil 12 flat anchovy fillets 12 strips pimiento 6 slices tomato (optional) 6 slices hard-cooked eggs (optional) 1 1/2 teaspoons finely chopped fresh parsley Remove the outer stalks of the celery, leaving a heart about 1 inch wide and 6 inches long. Cut each celery heart in half lengthwise. Cut away all but small leaves and trim the root ends (do not cut too deep; the celery halves should hold together). Use the cut-away leaves for the herb bouquet. With a sharp knife, scrape the outer stalks if they seem coarse. Arrange the celery halves side by side in a 10- or 12-inch skillet, preferably enameled or stainless steel, and pour in the stock, using more stock or water if the celery is not completely covered. Add the herb bouquet, with as much salt and pepper as suits your taste, and bring to a boil. Reduce the heat to its lowest point, cover tightly and simmer the celery for about 15 minutes, or until it shows no resistance when pierced with the tip of a sharp knife. With tongs on a slotted spoon, transfer the celery halves to a deep platter that will hold them in a single layer. With a whisk, beat the vinegar and the oil together and pour over the celery while it is still warm. Refrigerate for at least an hour before serving. To serve, arrange the celery halves on individual chilled plates and crisscross 2 anchovy fillets and 2 strips of pimiento over each serving. Or instead, if you prefer, garnish the celery with a slice of tomato and a slice of hard-cooked egg. In either case, moisten the celery with a spoonful or so of the vinegar-olive oil sauce and sprinkle with chopped parsley. |
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SportKite1 > wrote:
> CELERY VICTOR > Jack's in San Francisco offers this nice, old-fashioned salad. > > 4 small bunches celery > 2 tablespoons fresh lemon juice > > 1/3 cup white wine vinegar > 1/8 teaspoon dried mustard > 2/3 cup extra-virgin olive oil > 12 butter lettuce leaves > 16 anchovy fillets > Chopped fresh parsley [snip instructions] I think the original recipe was a tiny bit more involved and didn't include mustard. Mustard would perhaps make it a combination with the French céleri remoulade. Here is what is supposed to the original thing, taken from from _Recipes: American Cooking_, Time-Life _Foods of the World_ series. I posted it a few years ago. (another) Victor Celery Victor (Celery Victor was named after Victor Hirtzler, the San Francisco chef who created it at the St. Francis Hotel.) To serve 6 3 bunches celery, about 2 inches in diameter 1 1/2 cups chicken stock, fresh or canned An herb bouquet of 4 sprigs parsley, 1 bay leaf and celery leaves tied together Salt Freshly ground black pepper 3 tablespoons white-wine vinegar 1/2 cup olive oil 12 flat anchovy fillets 12 strips pimiento 6 slices tomato (optional) 6 slices hard-cooked eggs (optional) 1 1/2 teaspoons finely chopped fresh parsley Remove the outer stalks of the celery, leaving a heart about 1 inch wide and 6 inches long. Cut each celery heart in half lengthwise. Cut away all but small leaves and trim the root ends (do not cut too deep; the celery halves should hold together). Use the cut-away leaves for the herb bouquet. With a sharp knife, scrape the outer stalks if they seem coarse. Arrange the celery halves side by side in a 10- or 12-inch skillet, preferably enameled or stainless steel, and pour in the stock, using more stock or water if the celery is not completely covered. Add the herb bouquet, with as much salt and pepper as suits your taste, and bring to a boil. Reduce the heat to its lowest point, cover tightly and simmer the celery for about 15 minutes, or until it shows no resistance when pierced with the tip of a sharp knife. With tongs on a slotted spoon, transfer the celery halves to a deep platter that will hold them in a single layer. With a whisk, beat the vinegar and the oil together and pour over the celery while it is still warm. Refrigerate for at least an hour before serving. To serve, arrange the celery halves on individual chilled plates and crisscross 2 anchovy fillets and 2 strips of pimiento over each serving. Or instead, if you prefer, garnish the celery with a slice of tomato and a slice of hard-cooked egg. In either case, moisten the celery with a spoonful or so of the vinegar-olive oil sauce and sprinkle with chopped parsley. |
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(Victor Sack) wrote in news:1gonpew.1rn92levj71q8N%
: > SportKite1 > wrote: > >> CELERY VICTOR >> Jack's in San Francisco offers this nice, old-fashioned salad. >> >> 4 small bunches celery >> 2 tablespoons fresh lemon juice >> >> 1/3 cup white wine vinegar >> 1/8 teaspoon dried mustard >> 2/3 cup extra-virgin olive oil >> 12 butter lettuce leaves >> 16 anchovy fillets >> Chopped fresh parsley [snip instructions] > > I think the original recipe was a tiny bit more involved and didn't > include mustard. Mustard would perhaps make it a combination with the > French céleri remoulade. Here is what is supposed to the original > thing, taken from from _Recipes: American Cooking_, Time-Life _Foods of > the World_ series. I posted it a few years ago. > > (another) Victor > > Celery Victor > (Celery Victor was named after Victor Hirtzler, the San Francisco chef > who created it at the St. Francis Hotel.) > To serve 6 > > 3 bunches celery, about 2 inches in diameter > 1 1/2 cups chicken stock, fresh or canned > An herb bouquet of 4 sprigs parsley, 1 bay leaf and celery leaves tied > together > Salt > Freshly ground black pepper > 3 tablespoons white-wine vinegar > 1/2 cup olive oil > 12 flat anchovy fillets > 12 strips pimiento > 6 slices tomato (optional) > 6 slices hard-cooked eggs (optional) > 1 1/2 teaspoons finely chopped fresh parsley > > Remove the outer stalks of the celery, leaving a heart about 1 inch wide > and 6 inches long. Cut each celery heart in half lengthwise. Cut away > all but small leaves and trim the root ends (do not cut too deep; the > celery halves should hold together). Use the cut-away leaves for the > herb bouquet. With a sharp knife, scrape the outer stalks if they seem > coarse. > Arrange the celery halves side by side in a 10- or 12-inch skillet, > preferably enameled or stainless steel, and pour in the stock, using > more stock or water if the celery is not completely covered. Add the > herb bouquet, with as much salt and pepper as suits your taste, and > bring to a boil. Reduce the heat to its lowest point, cover tightly and > simmer the celery for about 15 minutes, or until it shows no resistance > when pierced with the tip of a sharp knife. With tongs on a slotted > spoon, transfer the celery halves to a deep platter that will hold them > in a single layer. > With a whisk, beat the vinegar and the oil together and pour over the > celery while it is still warm. Refrigerate for at least an hour before > serving. To serve, arrange the celery halves on individual chilled > plates and crisscross 2 anchovy fillets and 2 strips of pimiento over > each serving. Or instead, if you prefer, garnish the celery with a > slice of tomato and a slice of hard-cooked egg. In either case, moisten > the celery with a spoonful or so of the vinegar-olive oil sauce and > sprinkle with chopped parsley. Victor, this recipe also sounds much like what I remember. Certainly enough so that I would make and enjoy it. I remember there was pimiento, but since it was served buffet style, there was no garnish of tomato and egg. I have the entire collection of the Foods of the World series, but they are currently packed away in anticipation of a move. Thanks for posting this! -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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(Victor Sack) wrote in news:1gonpew.1rn92levj71q8N%
: > SportKite1 > wrote: > >> CELERY VICTOR >> Jack's in San Francisco offers this nice, old-fashioned salad. >> >> 4 small bunches celery >> 2 tablespoons fresh lemon juice >> >> 1/3 cup white wine vinegar >> 1/8 teaspoon dried mustard >> 2/3 cup extra-virgin olive oil >> 12 butter lettuce leaves >> 16 anchovy fillets >> Chopped fresh parsley [snip instructions] > > I think the original recipe was a tiny bit more involved and didn't > include mustard. Mustard would perhaps make it a combination with the > French céleri remoulade. Here is what is supposed to the original > thing, taken from from _Recipes: American Cooking_, Time-Life _Foods of > the World_ series. I posted it a few years ago. > > (another) Victor > > Celery Victor > (Celery Victor was named after Victor Hirtzler, the San Francisco chef > who created it at the St. Francis Hotel.) > To serve 6 > > 3 bunches celery, about 2 inches in diameter > 1 1/2 cups chicken stock, fresh or canned > An herb bouquet of 4 sprigs parsley, 1 bay leaf and celery leaves tied > together > Salt > Freshly ground black pepper > 3 tablespoons white-wine vinegar > 1/2 cup olive oil > 12 flat anchovy fillets > 12 strips pimiento > 6 slices tomato (optional) > 6 slices hard-cooked eggs (optional) > 1 1/2 teaspoons finely chopped fresh parsley > > Remove the outer stalks of the celery, leaving a heart about 1 inch wide > and 6 inches long. Cut each celery heart in half lengthwise. Cut away > all but small leaves and trim the root ends (do not cut too deep; the > celery halves should hold together). Use the cut-away leaves for the > herb bouquet. With a sharp knife, scrape the outer stalks if they seem > coarse. > Arrange the celery halves side by side in a 10- or 12-inch skillet, > preferably enameled or stainless steel, and pour in the stock, using > more stock or water if the celery is not completely covered. Add the > herb bouquet, with as much salt and pepper as suits your taste, and > bring to a boil. Reduce the heat to its lowest point, cover tightly and > simmer the celery for about 15 minutes, or until it shows no resistance > when pierced with the tip of a sharp knife. With tongs on a slotted > spoon, transfer the celery halves to a deep platter that will hold them > in a single layer. > With a whisk, beat the vinegar and the oil together and pour over the > celery while it is still warm. Refrigerate for at least an hour before > serving. To serve, arrange the celery halves on individual chilled > plates and crisscross 2 anchovy fillets and 2 strips of pimiento over > each serving. Or instead, if you prefer, garnish the celery with a > slice of tomato and a slice of hard-cooked egg. In either case, moisten > the celery with a spoonful or so of the vinegar-olive oil sauce and > sprinkle with chopped parsley. Victor, this recipe also sounds much like what I remember. Certainly enough so that I would make and enjoy it. I remember there was pimiento, but since it was served buffet style, there was no garnish of tomato and egg. I have the entire collection of the Foods of the World series, but they are currently packed away in anticipation of a move. Thanks for posting this! -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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