Frugal Foodie Friday - Celery and Potato Soup

From the kitchen of One Perfect Bite...While this soup is very inexpensive to make, it is less substantial than most of the dishes that have been featured on Frugal Foodie Friday. I decided to share it with you because I know there are times when even those on restricted food budgets want something special to start a holiday meal. I thought this soup would be lovely to serve as a first course on Valentine's Day or Easter Sunday and I wanted to post it so those of you who are interested have ample time to do a trial run. The soup was developed by Martha Rose Shulman for The New York Times, and the first time I skimmed through her recipe, I knew it was a keeper. I was not, however, prepared for how delicious the soup would actually be. It is a winner on many levels. The soup is a light celery puree that is thickened with a single potato, and while the combination may sound mundane, I think you'll find it works wonderfully well and will get your meal off to a festive start. If leeks and the walnut oil are not available don't stress. Replace the leeks with another small onion and bypass the use of walnut oil altogether. How do you rate a recipe that is inexpensive to make, easy to prepare and a delight to the palate? I guess that depends on the reviewer, but I can tell you this soup made my socks go up and down and its been a while since that happened. I do hope you will try this soup. It is really good stuff. Here is how it is made.

Fennel Celery and Apple Slaw

From the kitchen of One Perfect Bite...This weekend we had a drenching rain and temperatures fell to the low 60's. It warmed a bit today and the sky was again bell clear, but that rain was a sure sign that fall is on its way. We have one last gathering planned to usher out the summer season, and knowing that pork, in one form or another, will be the showcase of the barbecue, I've been testing recipes for new salads and side dishes to accompany it. The recipe I'm sharing with you tonight is a keeper and this unusual slaw will definitely be on the buffet table. It is packed with flavor and it is a perfect accompaniment to pork or other plain grilled barbecue fare. The recipe is straightforward and very easy to follow, but to really enjoy this salad you must make sure that the component parts of it are very thinly sliced. Unless you grow your own, it is hard to tell how old the fennel you purchase is. Fennel gets tough as it ages, and if it is not thinly sliced, it will be unpleasantly chewy. The next time I make this, I'm going to buy small fennel bulbs and use a madoline to assure it is truly thinly sliced. I do hope you will give this recipe a try. I know those of you who have adventuresome palates will love it. Here is how this special slaw is made.

Fennel Celery and Apple Slaw...from the kitchen of One Perfect Bite courtesy of Bon Appetit

Ingredients:
3 tablespoons extra-virgin olive oil
2-1/2 tablespoons apple cider vinegar
1-1/2 tablespoons coarsely chopped fresh tarragon
2 teaspoons fresh lemon juice
1/4 teaspoon sugar
3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves
2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned
Kosher salt and freshly ground black pepper

Directions:
Whisk olive oil, cider vinegar, tarragon, lemon juice and sugar together in a medium bowl. Add celery, celery leaves, thinly sliced fennel, chopped fennel fronds, and apple and toss to coat. Season to taste with salt and pepper. Chill. Yield: 4 to 6 servings.

Cook's Note: Pineapple can be used in place of apples.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Tuscan Apple Cake - Torta di Mele

Two Years Ago Today: Watermelon Extravaganza - Watermelon Gin Fizz

Three Years Ago Today: Buttermilk Sandwich Buns

Four Years Ago Today: Summer Cabbage Rolls with Leeks, Mushrooms and Slivered Almonds

A Twofer - Braised Celery + Baked Parsnips Irish-Style

From the kitchen of One Perfect Bite...Save for potatoes, there are not a lot of vegetable recipes being offered for St. Patrick's Day this year. I've been saving these two for the holiday, because they are typically Irish side dishes and I thought they would both go well with the stout and cheddar meatloaf that I featured last week. They are nice recipes and among their many merits is the ease with which both dishes come together. I must admit, however, that I have a favorite between the two. I really like the braised celery and could make a meal of it with a side of rice if left to my own devices. The bacon imparts a lovely smoky flavor to the braising liquid and you can control just how tender you want the celery pieces to be. The dish will be crisp tender if you remove it from the oven at the half hour mark. If left to go another 10 minutes it will be soft and offer only the slightest of resistance when you bite into it. While the parsnips are tasty, I think they suffer from familiarity. That is a personal opinion and is not meant to be a reflection on the recipe I'm sharing with you tonight. I hope you'll give both these side dishes a try. I think you'll like them. Here is how they are made.

Braised Celery

Ingredients:
1 head celery, cleaned and cut crosswise into 1-inch pieces
1 medium onions, finely chopped
1 teaspoon fresh parsley leaves, chopped
2 slices bacon, finely chopped
1-1/4 cups low-sodium chicken broth, boiling
Salt and pepper
2 tablespoons butter, diced

Directions:
Preheat oven to 350 degrees F. Place celery pieces in a shallow casserole. Top with bacon and onions and sprinkle with parsley. .
Pour in stock and dot with diced butter. Cover casserole dish and bake for 30 to 45 minutes. Drain, reserving stock if desired. Transfer celery to a bowl and serve immediately. Yield: 4 servings.




Baked Parsnips Irish-Style

Ingredients:
2-1/2 pounds parsnips
1/4 cup butter
1/4 cup low-sodium chicken broth
Salt and pepper
Pinch of nutmeg

Directions:
Preheat oven to 350 degrees F. Peel parsnips, quarter, and remove any woody cores. Parboil parsnips for 15 minutes. Place in an ovenproof dish. Add broth and sprinkle with salt, pepper and nutmeg. Dot with butter and bake for 30 minutes. Yield: 6 servings.






One Year Ago Today: Shamrocks AKA Cloverleaf Dinner Rolls
















Two Years Ago Today: A Collection of Recipes for St. Patrick's Day












Three Years Ago Today: Frozen Lemon Yogurt













Four Years Ago Today: Irish Moonshine - Homemade Irish Cream

Creamy Spinach Soup

From the kitchen of One Perfect Bite...I really like this soup. It's differently delicious and easy to make, but despite that, I've never made it for company. It is a singularly unattractive dish and there are some pigs that no amount of lipstick can help. This is one of them, and it really is a shame that something that tastes so good can look so bad. That said, it is what it is, but the fact that I decided to feature it anyway is a measure of the regard I have for this soup. The recipe is one that speaks for itself. There are no tricks or special equipment required to get it to the table.  It takes about 30 minutes to make and that bit of sherry and heavy cream set it apart from most spinach soups you've ever tasted. So, I hope you'll close your eyes, grab a great pot and start throwing the required ingredients into it. You won't be sorry. Here's what you need for the pot. Enjoy!

Creamy Spinach Soup...from the kitchen of One Perfect Bite

Ingredients:
2 (10-ounce) boxes frozen chopped spinach, defrosted and squeezed dry
1 small onion, peeled and quartered
1 large carrot, peeled and cut into 1-inch lengths
5 medium ribs celery, cut into 1-inch lengths
3 medium garlic cloves
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups chicken broth
1/4 cup dry sherry
3/4 cup heavy cream (half-and-half or whole milk can be substituted)
1/8 teaspoon fresh-grated nutmeg
Salt and white pepper, to taste

Directions:
1) Process onions, carrots, celery and garlic in small batches in a food processor fitted with a metal blade until very finely chopped.
2) Melt butter in a large nonreactive saucepan set over medium heat. Add chopped vegetables and saute about 3 minutes, or until vegetables begin to soften. Stir in flour and cook, stirring about 2 minutes. Slowly add chicken broth, stirring well. Bring to a boil, stirring frequently. Add spinach and simmer, uncovered, 20 minutes, stirring occasionally. Stir in sherry and simmer 5 minutes. Stir in cream and nutmeg. Taste for seasoning, adding salt and white pepper as desired. Do not let soup boil once cream and nutmeg have been added. Serve hot in warmed soup bowls. Yield: About 7 servings.

One Year Ago Today: Tapas-Style Spiced-Roasted Almonds

Two Years Ago Today: Roasted Brussels Sprouts

Three Years Ago Today: Chocolate and Black Bean Chili

SNAP Challenge - Menu and Recipes for Day Two

From the kitchen of One Perfect Bite...Well, Bob and I made it through the second day of the SNAP Challenge, though I came close to a major rule violation this morning. Without thinking, probably driven by the aroma of coffee that costs more than $4 a pound, I forgot the rules and grabbed a cup at a meeting I had to chair. Fortunately, I caught myself before I took a sip, and can report I'm still with the program that irrationally prohibits free food or drink that comes from sources outside the boundaries of the SNAP allotment. Two of the pillars of my meal plans for the week are milk and potatoes. I took advantage of both of them today to produce a filling, if unusual, main course for our dinner this evening. It was a thick potato soup, made with a quart of milk and extended with lots of vegetables and a small, very small, amount of ham and Parmesan cheese. It's really good and although it was developed for this challenge, I probably will make it again. It takes all of 30 minutes to move from the pot to the table and it is, quite simply said, delicious. For breakfast, I pulled another old-fashioned recipe from my files and made Bob, eggs en cocotte. Between you and me, my mother would have called these shirred eggs, but I thought the Frenchification would make them more appealing to him. It worked. The goal was to bake the eggs until the whites set but the yolks were still runny and could be sopped up with toasted bread strips. I really enjoyed the eggs and will definitely be making them again. Lunch was leftovers that reheated nicely. Bob finished the Island Chicken and I had some of the noodles left from yesterday's lunch. We are both still with the program.

I wanted to let you know a little about the folks for whom  SNAP is a reality rather than a one-week challenge. A lot of people assume that the benefits we stuff into a category collectively called "welfare", go to folks who are not working. That simply is not true. The minimum wage in the United States averages about $7.25 an hour. A minimum wage worker who does not miss a single day of work in the course of a year makes about $15,000 for his efforts. That is enough to keep a family of two above the federally defined poverty level, but when that family size increases to 3 or 4 that income drops well below the poverty line. For 2012, the Federal poverty guideline is an annual income of $23,050 for a family of four. When a person has a full-time job but his income falls below the poverty line, they are what sociologists call the working poor.

It is interesting to know that 76% of SNAP households include a child, an elderly person or an individual who is disabled. They are considered to be vulnerable households and they receive 83% of all SNAP benefits. Most folks who are temporarily unemployed, move out of the system within 3 to 9 months and 40% of SNAP beneficiaries live in households that have earnings which are their primary source of income. Only 10% of participants receive cash welfare.

It is important to know that fraud within the SNAP system is extremely low. With the introduction of the EBT cards, most opportunities for fraud have been removed, and an electronic trail now exists to facilitate tracing abuses in the system. According to a recent USDA analysis, SNAP reached a payment accuracy of 96.19% in 2012. While there will always be room for improvement, the integrity of the SNAP program is currently functioning at the highest level it has ever seen.

I'll wager I've fed you enough numbers for the day and that you want to see the menu and recipes that we actually used to keep hunger at bay on this second day of the challenge. So, without further ado....

                                                 Menu for SNAP Challenge Day Two 

                                                                     Breakfast 

                                                                  Orange Juice
                                                                      Coffee
                                                                       Toast
                                                 *   Eggs en Cocotte (Shirred Eggs)

                                                                        Lunch

                                                               Leftover Noodles
                                                 Leftover Island Chicken and Rice

                                                                        Dinner

                                            Small Chopped Salad with Boiled Dressing
                                 *  Creamy Potato Soup with Mixed Vegetables and Ham
                                                                       Croutons
                                                                   Corn Muffins

                      Creamy Potato Soup with Mixed Vegetables and Ham...from the kitchen of One Perfect Bite

Ingredients:
3 tablespoons vegetable oil or margarine
2 cups chopped onions
3 cloves garlic, minced
6 (8-ounce) baking potatoes peeled and cubed
4 cups milk
1 cup chopped celery
2 cups frozen mixed peas and carrots, thawed
1 cup frozen corn, thawed
Optional: 1/4 teaspoon red pepper flakes
1 teaspoon dried thyme
Salt and pepper to taste
4 ounces diced ham
1/4 cup Parmesan cheese

Directions:
1) Heat oil in a 4 to 5-quart saucepan until it shimmers. Add onions and cook over moderate heat until limp and translucent, about10 minutes. Add garlic and cook until fragrant, about 1 minute longer. Add potatoes and cover with water. Bring mixture to a boil and simmer until potatoes are tender, about 15 minutes. Drain potatoes and onion mixture, reserving liquid. Rinse saucepan.
2) Return potatoes to pan. Pour in 2 cups reserved potato water and 4 cups milk. Bring to a boil over moderate heat. Puree mixture using an immersion blender. Add celery, peas and carrot, corn, red pepper flakes, and thyme. Season to taste with salt and pepper. (I have found that 2 to 3 teaspoons of salt and a teaspoon of pepper are not excessive.) Bring back to a boil and simmer for 10 minutes. Add ham and Parmesan cheese and heat thru. Serve hot in large bowls. Yield 4 to 6 servings.

 
                                                                Eggs en Cocotte

Ingredients:
2 teaspoons butter or margarine + more for preparing ramekins
4 teaspoons Parmesan cheese, divided use
4 large eggs
Salt and pepper
2 tablespoons milk

Directions:
1) Preheat toaster oven to 375 degrees F. Grease 2 (6-ounce) ramekins with butter or margarine. Place 1 teaspoon margarine and 1 teaspoon Parmesan cheese in bottom of each cup. Carefully crack two eggs into each ramekin. Season with salt and pepper. Top each ramekin with 1 teaspoon Parmesan cheese and 1 tablespoon milk. Place ramekins on toaster oven tray for ease in handling. Bake until whites are set, about 12 to 15 minutes for runny yolks, 15 to18 minutes for soft-cooked yolks or 20 minutes for hard-cooked yolks. Remove ramekins from oven and serve immediately. Yield: 2 servings.

One Year Ago Today: Pork Bourguignonne

Two Years Ago Today: Maple, Walnut and Fig Bread

Three Years Ago Today: Marinated Mushrooms

Beef and Hominy Stew

From the kitchen of One Perfect Bite...This is a great entrée for a family meal. It's made with a standard list of stew ingredients, but the addition of spicy canned tomatoes and hominy give it a slightly Southwestern bent. Hominy is made from dried corn kernels that have been soaked in a lye or lime solution. Soaking removes the tough outer shells of the kernels and produces a  more flavorful and nutritious niblet that has a creamier texture than corn. It is used in Native American and Mexican cooking and it is a popular addition to dishes in the Southern and Southwestern United States. While this dish can be prepared stovetop, today's recipe, developed by Family Circle magazine, utilizes a slow-cooker to make the stew. It is the type of entrée that will appeal to very busy cooks, and it certainly is easy enough for a novice to make. I must admit that I fussed a bit with this recipe. I browned the meat and vegetables before putting them into the slow cooker. I think browning adds enormous flavor to the stew and it is something that I always do, though I'm willing to admit it probably falls into the category of not necessary but nice. I also cut back on the length of time I cooked the stew because I wanted the meat to retain some texture. Those of you who try this recipe will not be disappointed. It is not gourmet fare, but it is perfect for a rainy fall night. Here's how the stew is made.

Beef and Hominy Stew...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
1 large onion, chopped
1-3/4 pounds boneless beef chuck, cut into 1-1/2-inch pieces
1/4 teaspoon salt
1 green pepper, cored, seeded and chopped
3 carrots, peeled and cut into 1-inch pieces
3 ribs celery, cut into 1-inch pieces
3 cloves garlic, chopped
1 can (14.5 ounces) petite diced tomatoes with chiles
1 cup reduced-sodium beef broth
2 tablespoons cornstarch
1 can (15 ounces) hominy, drained and rinsed
Corn tortillas and salad (optional)

Directions:
1) Coat slow cooker bowl with nonstick cooking spray. Place onion in bottom and add beef; season with salt. Add green pepper, carrots, celery and garlic. Pour tomatoes and 3/4 cup of the broth over the top.
2) Cover and cook on HIGH for 6 hours or LOW for 8 hours.
3) Mix cornstarch with remaining 1/4 cup of broth until smooth. Stir into slow cooker during last 15 minutes of cooking. Add hominy and heat through. Serve with corn tortillas and salad, if desired. Yield: 6 servings.

One Year Ago Today: Turkish Delight - Lokum

Two Years Ago Today: Cherry Cupcakes

Three Years Ago Today: Walnut Bread from Southern Burgundy

Irish Celery and Apple Soup

From the kitchen of One Perfect Bite...Margaret Johnson is an Irish-American writer who is a recognized authority on Irish food and drink. This passionate cook holds dual citizenship in the US and Ireland and has authored five cookbooks that explore the customs and cuisine of the Emerald Isle. Today's recipe, an adaption of an old Irish favorite, is her creation, and color alone makes it worthy of consideration for a St. Patrick's Day celebration. Fortunately, it has more than color going for it. If you enjoy the taste of celery, you will love this uniquely flavored soup that is made more interesting with help from apples that add a slightly sour aspect to the soup. The combination works well, and while I can't recommend serving this in large portions, it makes an ideal first course. I served it last weekend with an Italian-type meal that included Arista and I was really pleased at the way all the flavors came together. This is a fast, easy and inexpensive soup that is also mercifully low in calories. It can be made well-ahead of serving, though its color darkens slightly as it sits. I know those of you who are adventuresome will enjoy this palate brightener. Here's the recipe for this truly simple starter.

Irish Celery and Apple Soup...from the kitchen of One Perfect Bite courtesy of Margaret Johnson

Ingredients:
3 tablespoons unsalted butter
1 large onion, chopped
2 garlic cloves, minced
1 bunch celery, chopped
5 Granny Smith apples, peeled, cored, and sliced
6 cups homemade chicken stock, or canned low-salt chicken broth
Salt and freshly ground pepper
1/2 cup light cream or half-and-half
2 tablespoon minced fresh parsley

Directions:
1) Melt butter in a large saucepan set over medium heat. Add onions and garlic and cook until soft, 4 to 5 minutes. Add celery and apples and cook another 5 minutes. Add stock or broth, and bring to a boil. Cover, reduce heat to a simmer, and cook, stirring occasionally, until vegetables are tender, 10 to15 minutes.
2) Transfer solids to a blender or processor and working in batches, process until smooth (I used an immersion blender for this task). Return to same saucepan and season with salt and pepper. Whisk in cream. Heat through over low heat. To serve, ladle soup into bowls and sprinkle with parsley. Yield: 10 to 12 one cup servings.








One Year Ago Today: A Formula for Turkey Meatloaf















Two Years Ago Today: Cranberry Cocktail

Fennel and Celery Salad - On the Road to Morocco

From the kitchen of One Perfect Bite...The Silver Fox and I are airborne and heading to Germany on the first leg of our yearly adventure. Oktoberfest beckoned and we couldn't resist its lure, but once we've had our fill of beer and sausage and German gemütlichkeit, we'll head to North Africa for whirlwind tours of Tangier, Casablanca and Marrakesh. Our final destination is Turkey, and this fascinating country is where we'll be spending most of our time. We pieced together an antiquities tour that, in addition to the wonders of the Sophia and Topkapi, will involve some hiking on the Lycean way, and visiting places as disparate as Ephesus, Cappadocia, Gallipoli and, of course, Troy in memory of the fair Helen. Needless to say, excitement is running high and we're really looking forward to this adventure. We'll be gone for a month, but I wanted you to know that I've scheduled new posts and recipes for everyday we're away and that I plan to add travel updates whenever it is possible. Don't be a stranger. I sincerely hope you'll continue to stop by.



From the kitchen of One Perfect Bite...I had intended to share another adult cookie with you today, but I came across a fennel and celery salad that was developed by Mark Bittman and changed my plans. Though fennel is a cool weather crop, and will be available for months to come, I wanted to share his recipe with you while locally grown fennel is still available in your farmers markets. I loved this salad and I think those of you who like fennel will love it, too. While they have similar textures, fennel and celery have completely different flavors. They meld beautifully, especially when tossed with a lemony vinaigrette. The only caution I have to share with you regarding today's dish is that both vegetables must be very thinly sliced and approximately the same size. This is the time to use a mandolin if you have one. I like this salad chilled but it can be served at room temperature if you prefer. The slicing will turn many of you off, but this is an exceptional salad and well-worth the effort required to get it to the table. I hope you will give it a try. Here's the recipe.


Fennel and Celery Salad...from the kitchen of One Perfect Bite courtesy of Mark Bittman

Ingredients:
2 medium fennel bulbs, trimmed, some fronds reserved
3 celery ribs, trimmed
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice, more to taste
Salt to taste
1/4 teaspoon black pepper, more to taste
Freshly shaved Parmesan cheese

Directions:
1) Cut fennel bulbs in quarters lengthwise, discarding outer layer if it is exceedingly tough. Use a mandoline to slice quarters thinly; slice celery equally thin.
2) Put sliced fennel and celery into a large bowl and drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently to combine. Top with lots of freshly shaved Parmesan and chopped fennel fronds if you like. Yield: 4 to 6 servings.








One Year Ago Today: Mincemeat Tart with Apple and Streusel Topping
















Two Years Ago Today: Pom Koec - Belgian Coffee Cake








You might also enjoy these recipes:
Shaved Fennel Salad - 101 Cookbooks
Watermelon and Fennel Salad - Jenn Cuisine
Edamame and Fennel Salad - The Parsley Thief
Fennel Salad - Christie's Corner
Blood Orange and Fennel Salad - Liking Pineapples

The Good Woman's Codfish Casserole - Meatless Monday

From the kitchen of One Perfect Bite...Here's another entrée that works well for those whose convictions lead them to avoid meat, all, or some, of the time. Variations of this casserole have been popular in port cities of the old and new world for centuries. The dish was a staple of peasant kitchens throughout Europe and could be found anywhere codfish was plentiful and good, frugal women had large families to feed. The casserole featured today can be traced to the kitchens of Marseille, where its ingredients were all available for much of the year. In France, cod, called le roi de la mer (king of the sea), was very popular and even now is the country's best selling fish. That is not surprising. The fish is lean and tender and its mild, sweet flavor is a great foil for the stronger flavors with which it is usually paired. While some chopping is involved, this is an easy entree to make and it is almost foolproof. There are, however, a couple of potential pitfalls. This dish gets its flavor and texture from celery and green olives. It is important not to overcook the celery, so it is best to follow the instructions for cooking time. It also helps to keep the celery in pieces no smaller than an inch in length. Olives vary in strength and to prevent their flavor from dominating the dish I've found it helps to quickly "blanch" them. This is done by placing them in water that is brought to a boil, then draining them before they are tossed with other ingredients in the casserole. If you have good knife skills the dish can be table ready in 45 minutes. If you are pokey, as I am, it's best to count on an hour. I serve this dish in shallow soup bowls over mounds of brown or white rice. Please remember, Atlantic cod is on Seafood Watch lists, so try to use a sustainably harvested alternative such as Pacific cod. Here's the recipe for this robust casserole.

Codfish Casserole...from the kitchen of One Perfect Bite inspired by the World's Healtiest Foods

Ingredients:
2 tablespoons olive oil
1 medium onion, cut in half and sliced thick
6 cloves garlic, sliced
2 cups celery, cut diagonally about 1 inch long
1 (15- oz.) can diced tomatoes, drained
3/4 cup green olives cut in fourths
1/4 cup chicken or vegetable broth
1 tablespoon fresh lemon juice
1-1/2 lbs thick cod filets, cut into 2-inch pieces
1/8 teaspoon dried chili flakes
1 teaspoon coarse sea salt or kosher salt
2 tablespoons chopped fresh cilantro

Directions:
1) Heat olive oil in a 12-inch skillet. Sauté onions until translucent, about 5 minutes.
2) Meanwhile, place olives in a small saucepan, cover with water and bring to a boil. Remove from heat and drain.
3) Add garlic and celery and sauté for another minute. Add drained diced tomatoes, green olives and broth. Stir, cover, and simmer on medium-low for about 15 minutes, stirring occasionally, just until celery is tender.
4) Place cod, lemon juice, salt, pepper, and chili flakes on top of celery and continue to simmer, covered, for another 5 minutes, or until fish is cooked. Sprinkle with cilantro and serve over brown or white rice. Yield: 4 servings.

Cook's Notes: Use thick cut cod filets. Thin pieces will fall apart. Make sure celery is not cut too small. It is a dominant vegetable in this recipe and should be cut into 1-inch pieces for best flavor. Depending on temperature of your stove, you may want to simmer on medium-low or low. This should be a strong bubbling of sauce without boiling. This will intensify the flavor without cooking the sauce away. If it looks like it's getting dry, reduce the heat. You want a finished dish that has sauce.






One Year Ago Today: Greek-Style Flatbread Pizza















Two Years Ago Today: Lemon-Rice Cake with Warm Blueberry Sauce








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Moroccan Cod Smothered in Sweet Onions - The Spiced Life
Fresh Cod and Potato Cakes - One Perfect Bite
Pistachio Crusted Cod - Beyond the Peel
Baked Cod Oreganata - One Perfect Bite
Crispy Oven-Fried Cod - Farmgirl Gourmet
Fisherman's Pie - Chow and Chatter
Cod Wrapped in Crispy Potatoes - Kalofagas
West Coast Ling Cod Cakes - Gastronomical Sovereignty
Cod Fritters - Yolanda's Cakes and More
Salt Cod Chowder with Garlic Aioli - Healthy Green Kitchen

Double Celery Soup

From the kitchen of One Perfect Bite...This is a light soup, but it is also substantial enough to be filling. A bit of a contradiction I know, but it really is a perfect soup to fill stomachs while bridging the seasons. When it's too cold for gazpacho, but too warm for a heavy bean soup, you'll be glad to have this recipe in your rotation. I must admit this soup surprised. I made it only because a neighbor had left celeriac on our porch and I had to figure out a way to use it. I have a handful of food writers that I go to when I'm exposed to new ingredients. Patricia Wells is one of them, and, sure enough, she had just what I was looking for. You can have this soup on the table in a little over an hour. You'll be delighted with it's flavor and its texture and you'll be especially pleased by how quickly it comes together. Celeriac, or celery root, is not always available in my community, so I snatch it up when I can get my hands on it. The root doesn't freeze well, but the soup does, so I usually make a double batch to assure I have some on hand. While there are herbs that add to the length of the ingredient list, the soup is made with just four real ingredients. It has made it to my top ten (soup) list and that doesn't happen often. I hope you'll try it. I know it sounds bizzare, but it is really, really good. Here's the recipe.

Double Celery Soup...from the kitchen of One Perfect Bite, courtesy of Patricia Wells

Ingredients:
1 medium celery root (about 1 pound) peeled and diced
10 celery ribs, cubed
3 leeks (about 9 ounces) trimmed, well rinsed and cut into thin rounds
Bouquet garni: 1 large sprig of thyme, 3 bay leaves, several sprigs of parsley, tied with a string
2 quarts (2 liters) chicken stock
Salt and freshly ground pepper
A handful of chopped fresh herbs for garnish: including chervil, chives, flat-leaf parsley

Directions:
In a large saucepan, combine celery root, celery, leeks, and bouquet garni. Add stock, and season gently with salt and pepper. Bring to a simmer over medium-high heat.Simmer until the vegetables are soft, about 25 minutes. Adjust the seasonings. Pour into warmed shallow bowls. Sprinkle with the chopped herbs and serve immediately. Yield: 6 to 8 servings.

You might also enjoy these recipes:
Roasted Butternut Squash Bisque - Petit Foodie
Pumpkin, Barley and Sage Soup - Noble Pig
Roasted Pumpkin Soup - Gourmet Girl
Creamy Tomato Basil Soup - Louanne's Kitchen
Tomato Leek Soup - Living the Gourmet
Creamy Tuscan Bean Soup - Italian Food Forever

Wild Rice, Celery and Walnut Salad - Outdoor Wednesday

From the kitchen of One Perfect Bite...Last summer I had the opportunity to tour a local farm where wild rice is grown. While the Willamette Valley is beautiful, heavy clay soil restricts what can be grown here. Fortunately, the damp clay of the valley floor is perfect for growing grasses and wild rice is, as you know, a water-grass. Years ago a grain specialist at Oregon State University, tossed a handful of wild rice seeds into a pond behind his home to see if they would grow in this climate. A year later he had wild rice in his yard and published an article about it. As a result of the article, some far-thinking farmers planted a water-grass crop and the state's wild rice industry was born. At the moment our wild rice is still under water. In late April or early May, sprouts emerge from the water and rest on its surface. It looks a bit like seaweed at this point. Come June, the rice goes through a growth spurt and begins to stand erect. It will grow until it's about 6 feet tall and set flowers sometime in July. When the flowers set seed, the fields in which the rice grows are drained and the crop is mechanically harvested. Combined rice is allowed to ferment before it's de-hulled, dried, sorted and packaged for sale to locavores. Now the only problem is what to do with it. Unfortunately, there are not a lot of recipes for wild rice available to us. I found the recipe for this salad in the New York Times. I've modified it over and over again and have finally come up with something I really like. This recipe can also be used for brown rice, should you prefer it. The salad should be served at room temperature. Here's the recipe.

Wild Rice, Celery and Walnut Salad...from the kitchen of One Perfect Bite, inspired by Martha Rose Shulman and the New York Times

Ingredients:
4 cups low-sodium chicken broth
1 cup wild rice, rinsed
1 teaspoon salt
1 cup broken and toasted walnut pieces or 1 cup candied walnuts
1-1/4 cups thinly sliced celery
1/2 cup chopped Italian parsley
Salad Dressing
1/4 cup fresh lemon juice
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon granulated sugar
1/4 cup walnut oil
2 tablespoons extra virgin olive oil
2 tablespoons low-fat yogurt

Directions:
1) Bring chicken broth to a boil in a large saucepan. Add salt and wild rice. Simmer, covered, for 40 minutes, or until rice is tender and splayed. Drain. Toss with walnuts, celery and parsley.
2) To make salad dressing, place lemon juice, garlic,salt, pepper, sugar, walnut oil, olive oil and yogurt in a jar with a lid. Shake until combined. Pour over wild rice mixture and toss to mix. Adjust seasonings to taste. Yield: 6 servings.

You might also enjoy these recipes:
Bulgur Salad with Pomegranate Dressing
Warm Asian Rice Salad
Asian Bean Sprout Salad

This is being linked to:
Outdoor Wednesday - A Southern Daydreamer

Celery Soup - Foodie Friday

From the kitchen of One Perfect Bite...I began the effort to "green" my kitchen several years ago. One of the areas I knew needed to be addressed was the amount of waste I generated as I prepared and cooked our meals. I began with an honest evaluation of food that was purchased and never used, or food that went bad before it could be used. I also took a look at leftovers that spoiled before they made it back to our table. The first thing I addressed was "right sizing" the number and size of portions I prepared for our meals. Recipes were sized to feed two or create planned leftovers. The harder part was identifying the true waste lurking in the refrigerator. For whatever reason, my vegetable crispers always held some food that seemed destined for the garbage can. I was especially bad with things like green onions, peppers and celery. It took some doing, and a lot of planning, but I eventually got to the point where what was purchased was eaten. Celery was my biggest problem. I would use a stalk or two but had no plan to use what remained. At one time I had the same problem with carrots. I solved that by searching out recipes that would finish the bunch before week's end. While it was harder with celery, I used the same approach and eventually found ways to use it. This light and simple soup is one of the recipes I use to make sure that my celery doesn't go to waste. I like, whenever possible, to add chopped fresh fennel to the soup pot along with the celery. The flavors are compatible because they come from the same plant family. While it's listed as an optional ingredient, celery salt adds enormously to the flavor the soup. As you scan the ingredient list you'll see that this is a perfect vegan meal. The soup can be table ready in an hour. It is too light to serve as a dinner entree, but it's perfect for lunch or a first course and it's great for company. You'll find that the celery is too stringy for an immersion blender to do its job. It really is best to use a blender or food processor and then strain the puree through a fine mesh sieve. The flavor of the soup improves as it sits, so I try to make this a day before I plan to serve it. Here's the recipe.

Celery Soup...from the kitchen of One Perfect Bite courtesy of the Los Angeles Times

Ingredients:
3 tablespoons vegetable oil or butter
1-1/2 cups diced onion
1 teaspoon minced garlic
1 large baking potato, cut in 1/2-inch dice to yield 2 cups
10 stalks of celery, trimmed and cut into 1/2-inch dice to yield 6 cups
1 small bulb fennel, trimmed, core and chopped (optional)
5 cups reduced-sodium vegetable or chicken broth
1 teaspoon apple cider vinegar vinegar
1 teaspoon celery salt (optional) or table salt to taste
1 large pinch pepper
2 tablespoons heavy cream (optional)
Celery leaves for garnish

Directions:
1) Place oil or butter in a soup pot. Add onion and cook over medium heat until translucent, about 8 minutes. Add garlic and stir until fragrant, about 1 minute.
2) Add potatoes, celery and fennel (if using). Add broth and bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 minutes.
3) Puree soup in batches using a blender or food processor. Pass puree through a strainer, pressing solids with the back of a spoon.
4) Return to a clean pot. Add pepper and celery or table salt. Stir in cream if using. Bring soup to a simmer and keep warm over low heat until ready to serve. Yield: 4 to 6 servings.

This recipe is being linked to:
Designs By Gollum - Foodie Friday