Celery probably shouldn’t be something you can find exciting, but I do. I love the crunch and the freshness, how it’s delightful roasted with lashings of salt, and the bite when used in a stir fry.
To provide a way of shovelling more celery into my face, I came up with this:
(photos in this post by Kit, who’s here on Flickr)
It’s a synthesis of a couple of recipes I found on the usual pointless content farms, the odd decent site, and the waterzooi I made months ago. It has an egg-thickened sauce, which gives it a rich creaminess, without any dairy.
Continue reading Braised celery with crispy chicken thighs
Pasta! You can throw a haphazardly selected set of things over it, and just put it in your mouth. Pesto and green beans? No problem. Leftover meat from yesterday? Sure, plus a chopped tomato. It’s convenience wizardry.
I always feel like a bit of a cheat when I post one of those recipes. Oh, sure, the pasta section of Silver Spoon is basically this kind of combinatorial list, but it’s backed by another 1200 pages of great recipes. It’s hard to feel shortchanged by a book with a whole chapter on endives.
(yes, I know those are gnocchi – deal with it)
Which is a roundabout way of saying that to make this post feel a little less cursory, I’ve rounded up three basic pasta recipes. Well, it’s more like two and a half. The first is light, summery and vegetarian – rigatoni (or gnocchi) with a sauce of roasted peppers and celery. The second and third are variants – a basic cream sauce with optional spinach, and either salmon or finocchiona sausage.
Continue reading 3 simple pasta suppers – with celery & pepper sauce, sausage, and salmon