ROASTED CELERY ROOT AND CARROTS
Provided by Food Network Kitchen
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Place a rimmed baking sheet on the bottom oven rack and preheat to 425 degrees F.
- Toss the celery root with 4 tablespoons olive oil, 1 tablespoon thyme, 1/2 teaspoon paprika, and salt to taste in a bowl. Pile onto a double layer of heavy-duty foil; bring the ends together and crimp closed to seal. Put the packet on another baking sheet and roast in the middle of the oven until almost tender, about 25 minutes.
- Meanwhile, toss the carrots with the remaining 2 tablespoons olive oil, 1 tablespoon thyme and 1/2 teaspoon paprika in a bowl; season with salt. Spread on the preheated baking sheet and roast until tender, about 35 minutes.
- After the celery root has roasted for 25 minutes, open the foil and spread on the baking sheet; roast 15 more minutes. Toss with the carrots and parsley.
SARASOTA'S FRESH CRUNCHY CREAMY CELERY SALAD
This is just a nice twist on a celery salad. I would love to say this is my recipe, but I can't. This is from a small Bed and Breakfast in North Carolina. The Owner / Chef was nice enough to share her recipe with me, and had many other recipes that looked wonderful, but this is the only one I asked for. Unfortunately, the Bed and Breakfast is no longer there and the owner can't be contacted. She was a fantastic cook. The cherries with the combination of the pecans and the creamy dressing, just make it a perfect combination. I love to serve this with a honey roasted chicken, just something light and simple. Enjoy it!
Provided by SarasotaCook
Categories Vegetable
Time 15m
Yield 4 Salad Servings, 4 serving(s)
Number Of Ingredients 12
Steps:
- Pecans -- In a small dry saute pan, add the pecans and bring to medium heat and toast for just a couple of minutes. Don't let them burn, they literally take, 1-2 minutes. Remove and set to the side.
- Salad -- Just add all the ingredients in a medium size bowl and toss well to combine. Garnish with the chopped celery leaves.
- Serve -- Just ENJOY! Try a simple roasted chicken and some hearty whole grain bread to along with this simple salad.
SARASOTA'S MINNESOTA TURKEY, MUSHROOM AND WILD RICE SOUP
This was a classic growing up. A little creamy, all fresh ingredients, mushrooms from a local farmer, and wild rice from a friend who was from MN, but rented one of our cottages every summer and always brought tons of MN Wild Rice. Now if you don't have turkey leftovers (which I almost always do), use chicken which will work just fine. But there is something about the turkey that is just perfect with this. If I don't have leftover turkey, I often buy a small turkey breast just so I can make this soup, and use the rest for sandwiches. And no turkey stock? ... chicken stock or broth is fine. Just don't skimp on a few things. 1) Sherry wine, 2) REAL wild rice, 3) fresh vegetables and, mushrooms, and; 4) fresh herbs. It just isn't the same otherwise. I can have just a bowl of this for dinner or it makes a great starter, or wonderful with just a salad or grilled sandwich.
Provided by SarasotaCook
Categories < 4 Hours
Time 1h15m
Yield 8 bowls of soup, 8 serving(s)
Number Of Ingredients 19
Steps:
- Soup Base -- In a large pot, melt the butter and add the leeks, onions, celery, fennel and garlic and cook on medium heat until slightly translucent and soft. About 5 minutes.
- Rice -- Add the rice right to the vegetable mixture and stir until well combined - then add the broth (start with 5 cups; you can always add more as the rice cooks), thyme, rosemary, worcestershire and bay leaf. Cover and cook on low heat (simmer) approximately 30 minutes until the rice is somewhat tender. Once again, taste for seasoning (salt and pepper) and add more broth if necessary. It depends on how thin or thick you like your soup. The soup still has a bit more time to cook which will allow the rice to finish cooking.
- Mushrooms -- At this point, add the sherry wine and mushrooms and continue to cook another 15-20 minutes until the rice is tender and the mushrooms are soft.
- Finish -- Everything is done - Now to finish off the soup. First, add in the turkey or chicken; and add the heavy cream to the soup. Increase the heat to medium and bring to a light boil and then reduce to a simmer for 5 minutes. Stir and add in any additional seasoning if necessary and the fresh parsley.
- Serve -- My favorite way to serve this is with a toasted baguette with melted gruyere cheese. Now, if you happen to have truffle oil -- drizzle a little on top, it is heaven. Can't get much better than that! ENJOY!
Nutrition Facts : Calories 361.8, Fat 13.5, SaturatedFat 7.6, Cholesterol 64.8, Sodium 102.4, Carbohydrate 31.9, Fiber 4.1, Sugar 4.4, Protein 17
CREAMED CELERY
A great way to use up that tired celery at the bottom of your crisper. This also works well mixed with 2 cups of cooked pasta and served with pork chops.
Provided by Arts Protege
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Simmer vegetables and rosemary in stock until tender (10 - 15 minutes.).
- In another sauce pan melt butter; blend in flour, salt and pepper.
- Add milk, cook until thickened.
- Stir sauce into undrained vegetables.
Nutrition Facts : Calories 93.1, Fat 5.7, SaturatedFat 3.5, Cholesterol 16.5, Sodium 225.5, Carbohydrate 7.9, Fiber 1.2, Sugar 1.6, Protein 2.7
SARASOTA'S CREAMY MUSSELS OVER PASTA WITH HERB BREAD
Easy and flavorful. A rich creamy broth which can be served over angel hair pasta and crusty bread slathered with a herb butter. Now you can make your own butter, however, you can also buy a stick of herb butter right from any major grocery store which is great to keep on hand. The mussels open in a light creamy broth with tons of flavor, served in a large bowl so the bread and pasta can soak up all the good sauce. A fair amount of ingredients, but nothing hard. This recipe is for 8, but you can easily cut it in half.
Provided by SarasotaCook
Categories Mussels
Time 50m
Yield 8 Bowls of Mussels, 8 serving(s)
Number Of Ingredients 21
Steps:
- Base Flavors -- In a large sauce pan or pot, add the butter and melt on medium high heat. Add the garlic, fennel, onion and leek and cook until slightly tender (about 4-5 minutes). Deglaze the pan with the brandy (and remember to remove from the heat when you add alcohol), then add the wine and broth, tomatoes, red pepper, lemon juice, salt (go lightly mussels have a salty quality) and pepper. Let the broth warm up and cook another 5 minutes on medium (not boiling, just a light simmer).
- Mussels -- Add in the mussels and cover. They will take around 10 minutes for that many mussels, stir occasionally. Cook until they all open.
- Just remember - Don't add any mussels to the pot that are already open (and when tapped, they don't close), and if they are cracked, toss them.
- Finishing -- As the mussels cook, toast up the bread and slather with the herb butter and a dash of the paprika. Cook the pasta according to directions (angel hair takes only minutes).
- Mussels -- Finish the mussels by adding in the parsley, chives and cream. Keep on medium and cook another minute or two until the sauce is warm. Stir to get all the flavors mixed throughout.
- Serving -- Just serve the mussels in a large serving bowl with all the broth. Make sure each person has a bowl for their pasta and plenty of the broth from the mussels and crunchy bread to soak up all that flavor. OUTSTANDING!
- NOTE: As one reviewer mentioned they didn't make the bread, but did suggest that you do. The pasta and bread is key for this. It is a thinner sauce almost like a Japanese noodle bowl so the pasta and bread are used to soak up all the sauce and flavors. Even though it is creamy, the sauce is thinner which is why the bread and pasta are key for this.
SARASOTA'S CUCUMBER TOMATO SALAD IN A CREAMY DILL SAUCE
Classic and nothing fancy, but a great summertime salad. Growing up in Michigan, we always had a big garden, as well as tons of tomatoes. This became one of my favorite salads. Now, my Mom used to make it with sour cream back in the days ... but nowadays, I use plain yogurt which I think makes it a bit lighter. However, you can still use sour cream or even a mix of the two if you prefer.
Provided by SarasotaCook
Categories Salad Dressings
Time 15m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Dressing -- Mix the yogurt, shallot. garlic, sugar, salt and pepper in a small bowl and set to the side.
- Salad -- In a medium bowl add the cucumbers and tomatoes. Now, if you can't find a seedless cucumber, use a "regular" cucumber and lightly seed it. .
- Add the dressing to the salad along with the fresh dill and toss lightly.
- Serve -- I love to serve mine over a bed of fresh greens and broiled fish on the side. ENJOY!
Nutrition Facts : Calories 37.5, Fat 0.7, SaturatedFat 0.4, Cholesterol 2, Sodium 12.4, Carbohydrate 7.2, Fiber 1.1, Sugar 3.9, Protein 1.7
SARASOTA'S SHRIMP AND SCALLOPS WITH CREAMY RISOTTO
I love risotto, but honestly, I don't make it that often, but this is really good. At the end I simply stir in some seared scallops, shrimp and some greens for a great flavor. This is not my recipe well, not for the most part. But I got the idea from a small New England restaurant and this is my version and. And I admit, it is pretty basic, but it is always great!
Provided by SarasotaCook
Categories Rice
Time 1h
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Seafood -- Make sure all the seafood is cleaned and room temp or at least out of the refrigerator to take the chill off.
- Risotto --
- Step 1: In a large sauce pan, heat the oil to medium heat and add the onion, fennel and cook until tender. It should take 4-5 minutes. Add the rice and cook another couple of minutes until slightly brown and rice absorbs the oil and the flavors of the onion and the fennel. It will take just a couple of minutes. Add in the wine and cook another minute or so until the rice absorbs all the liquid.
- Step 2: Chicken broth - make sure to heat up your chicken broth in a small sauce pan on the stove so you can add a little at a time.
- Step 3: Slowly add a little chicken broth to the rice mixture, a little (1 cup) at a time until it is all absorbed. Don't forget to stir. When almost all the liquid is absorbed (about 15 minutes), add in the kale and cook another 5 minutes. Then add in the butter and cream and stir and remove from the heat and cover. I have read that risotto takes exactly so many minutes. Well every time I have made it. Never the same amount of time. So about 20-25 minutes is what I use. Just check it.
- Seafood -- First, season the scallops with salt and pepper. And then in a medium sauce pan (NO non-stick if possible), heat up the butter to medium high heat. Add the scallops and cook 1-2 minutes per side. Don't move the scallops after you add them to the pan - let them cook. After 1-2 minutes the scallops should easily move and golden brown on one side. Flip and cook the other side. The second side will only take a minute (less time). Remove to a plate while you cook the shrimp. The shrimp again, just 2 maybe 3 minutes if that. Just when they start to curl and they turn pink remove and add to the scallops.
- Finish -- If the risotto is too thick, just add a little chicken broth. Check for seasoning, salt and pepper; and add in the scallops, shrimp and parsley. Toss well and top with grated parmesan.
Nutrition Facts : Calories 677.4, Fat 31.4, SaturatedFat 14.5, Cholesterol 125.9, Sodium 875.6, Carbohydrate 61, Fiber 3.1, Sugar 5.9, Protein 31.9
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