Tag: root

Recipe Celery root with mushrooms cooked in salt – Italian Cuisine

Recipe Celery root with mushrooms cooked in salt

  • 250 g champignon mushrooms
  • 200 g cardoncelli mushrooms
  • 150 g pioppini mushrooms
  • 12 pcs chard leaves
  • 3 pcs medium celeriac
  • 2 pcs onions
  • 3 pcs egg whites
  • 2 pcs of celery sticks
  • 1 pc carrot
  • 1 pc egg
  • laurel
  • thyme
  • dry white wine
  • soy sauce
  • extra virgin olive oil
  • coarse salt
  • fine salt
  • pepper

For the recipe of celery, cooked in salt, peel the celery stalks, the onions and the carrot and chop them coarsely; let them dry in a saucepan with 3 tablespoons of oil, 3 bay leaves and 1 sprig of thyme for 5-6 minutes. Peel the mushrooms, cut them into small pieces, add them to the vegetables and cook for 20 minutes; add 1 glass of white wine and continue cooking for another 15-20 minutes, then add a couple of tablespoons of soy sauce and 1 glass of water and cook for another 25-30 minutes. Blend coarsely with an immersion mixer, season with salt and pepper and mix everything with 1 egg.
FOR THE CELERY RAPA: Eliminate the celeriac shells and peel them with a potato peeler, trying to maintain the spherical shape. Scald them in boiling salted water for 7-8 minutes, drain and create a hollow with the help of a digger. Distribute the mushroom filling in the cavity of the celeriac, compacting it well. Blanch the chard leaves in boiling water for 30 seconds, then drain them, cool them in ice water and dry them on kitchen paper. Mix 2 kg of coarse salt and 1 kg of salt with 3 egg whites. Grease the celeriac and wrap it in the blanched chard leaves to prevent it from absorbing too much salt. Create a base of salt and egg white on a baking sheet lined with baking paper. Place the celeriac on top and cover it completely with salt, shaping it into a cap; compact it well. Bake at 180 ° C for 45 minutes. Take them out of the oven, break the salt wrapper, remove the chard leaves and divide the celeriac in half vertically. Serve them as you like with a salad of fresh chard and chervil and very thin slices of cedar.

Steam yolk recipe on celery root purée – Italian Cuisine

  • 800 g celery root
  • 50 g fresh cream
  • 50 g flour
  • 40 g shelled pumpkin seeds
  • 10 pcs of sage leaves
  • 4 pcs eggs
  • butter
  • seed oil
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of steam yolk on celery root purée, peel the celeriac, cut it into pieces and steam it for 35 minutes; shake it with a pinch of salt and bring the cream back to the fire; add the cream, a knob of butter and mix for a couple of minutes. Turn off and adjust salt. Prepare a batter with the flour and 100 g of water. Dip the sage leaves in it, fry in plenty of oil for 20-30 seconds, until the batter has become crispy; finally drain them on kitchen paper. Toast the pumpkin seeds in a pan with 1 tablespoon of olive oil for a couple of minutes. Distribute the celery root purée in the dishes, place the cooked yolks on top as in the next photo and complete with the roasted seeds, the fried sage and pepper, decorating as desired with edible flower petals.

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Root Beer Lamb Ribs or Whatever You Got

You know I always feel a little uneasy when I use a cut of
meat that you may not be able to easily find, but in this case I’m posting
guilt free, since this will work beautifully on whichever animal’s ribs you
happen to use. I’ve never actually had this on anything other than lamb, but
I’m going out on a limb. There’s just no way this isn’t going to be great on a
rack of baby back ribs.

The root beer and sesame combination really works
beautifully here, which is no surprise since we used that same one-two punch in
a braised lamb shoulder recipe a few years ago. I’d just returned from foodie
nirvana known as the Aspen Food & Wine Classic, and was anxious to share a
recipe adapted from one I learned from chef Richard Blais.

He originally used lamb ribs, and as great as my shoulder
chops were, I remember promising myself that I’d try it on ribs someday. It
took a while, but it was worth the wait. The subtle gaminess of the fatty rib
meat is a perfect foil for the sweet and spicy glaze, which seems even richer
scented by the toasted sesame.

By the way, these are lamb ribs from the breastplate of the
animal, NOT a rack of lamb from the loin, which also has a sort of similar row
of bones attached to the meat. Rack of lamb is crazy expensive, and if you want
to waste a lot of money, cooking it for 3 hours would be a great way to do it!

You’ll notice I didn’t slash the membrane on the back of the
ribs this time. I’ve decided on small ribs, like these and baby backs, that it
really doesn’t make much of a difference. Also, I forgot and didn’t realize
until I was doing the voiceover! Anyway, I hope you find some lamb ribs (call a
butcher and they will hook you up), or wimp out and use some pork ribs, but
either way, I hope you give these a try soon. Enjoy!

Ingredients for 4 portions:
2 racks of lamb ribs (aka bone-in lamb breast)
salt and pepper to taste
For the marinade:
2 tbsp toasted sesame oil
1 to 2 tbsp Sriracha chili sauce, or other chili paste/sauce
2 tsp salt
1 (12-oz) bottle root beer
For the glaze:
reserved marinade, boiled down by about half
3 crushed garlic cloves
1/3 cup chopped green onions
1/4 cup seasoned rice vinegar
1 tbsp sambal or fresh minced hot red chilies
*Roast lamb wrapped in foil at 250 F. for 2 1/2 hours, or
until almost tender, then uncover and glaze with sauce every 5-6 minutes at 400
F., until tender and gorgeous.

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