Tag Archives: lunch

May4

Roast Pork Rubbed with Sage, Garlic, Potatoes, Cabbage, Carrots & Onions

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roast pork with sage potatoes corn (15) roast pork with sage potatoes corn (4)

Roast Pork rubbed with sage & garlic with Potatoes, Cabbage, Carrots, & Onions

6 or more servings

I just bought a beautiful Fresh Boston Butt (Natural antibiotic free & no added hormones) Pork Shoulder Roast (bone in) for a very good price indeed-under $2/lb. It was a rainy and cold spring day and this was a perfect way to cook it for this kind of weather.  Supposedly this recipe originates from Naples, but who cares—Ketchum is a good place to cook it as well even though we are famous for lamb.  This is a rare pork recipe that if done so easily correctly is moist and tender—even though pork can easily be tough.

Ingredients:

1 3-4 lb. pork Fresh Boston Butt (and according to Mark Bittman, “in Boston, evidently they did not know which end was up, since this is the shoulder)

2 Tblsp. minced garlic

2 Tblsp. fresh minced sage leaves or 2 Tsp. dried sage

S&P to taste

3 baking potatoes, scrubbed, skin left on, cut into thirds

1/2 head of cabbage cut into 1/6’s

2 large carrots, peeled, and cut into quarters

1 large onion cut into eighths

1 nice handful of Parsley, chopped

1 Cup or a bit less of Vegetable Stock

2 Tblsp. or more of Olive Oil

Directions:

Preheat oven to 425.

Mix together the garlic, S&P, and sage.

Bring pork to room temp, spray or rub some olive oil over it all, and then slit in the pork on both sides with a sharp knife little 1 inch slits.. Place all but 1 tsp. full of the garlic mixture into slits, using your fingers to dig it in place the garlic mixture, and what’s left over, spread over the rest of the pork.

In a 10 inch round baking dish that has been sprayed with a non-stick olive oil spray place and mix the potatoes, cabbage, carrots, onion, the 2 tblsp. olive oil, parsley and the one left over tsp of the garlic mixture.

Nestle the roast among the vegetables in the dish.

Place the baking dish with the roast and veggies on the middle rack in the 425 degree oven and roast undisturbed for 30 minutes.

Take dish out, turn oven down to 350, and stir veggies a bit.

Add 1 Cup or a little less of vegetable stock to the dish.

Put dish back in oven and continue cooking, stirring every now and then if need be, for one hour for a 3 lb. pork butt and more for a larger one—or at least to when an instant read thermo registers 145 to 150.  Let dish rest for 10 to 15 minutes before serving.

Artichokes are a nice side dish to serve with this wonderful dish.

 You DO NOT WANT TO OVER COOK!!!! this dish.  It’s best to keep testing the roast for doneness and tenderness and remember that it will keep cooking a bit when resting. Pork tends to dry out very quickly; however, if you are careful, it can be very moist and tender.    

Apr30

Straight from San Francisco Fame–Joe’s Special

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Joe’s Special

Serves 4 to 6

Having lived in the Northern part of the San Francisco Bay Area a great part of my life, the wonderful tales of recipes of that area from the “bye-gone” days became a great part of my life.

I had often frequented Original Joes in San Francisco which originated in 1937 so this was one of my favorite dishes. The restaurant started in the Tenderloin District of “The City” and had sawdust-covered floors and 14 bar stools.  It was known for serving people from all walks of life: ”from the head politician to the head prostitute”. It’s now located in the North Beach area and the Tenderloin spot will be made into an historical significance. It’s run by the same family, the Rodins.

I made this dish at home very often.  Now it’s part of the CA for Visitors Recipe Collection on the CA visitors web site.  I had often heard that this dish really originated from the gold rush days, however, that was definitely before my time and I did first have it at Joe’s.  Sometimes I make it for dinner; other times for brunch or breakfast.  It’s always delicious and very versatile.  So here it is:

Ingredients:

1/4  C. Olive Oil

1 lb. ground sirloin of beef

2 onions, finely chopped

2 cloves of garlic, finely minced

half a lb. of sliced mushrooms

1/4 C. cooking sherry

2 C. fresh spinach, coarsely chopped

4 to 6 beaten eggs

1 tsp. dried oregano leaves

1/4  tsp. of oregano leaves

1 tsp. salt

1/4 tsp ground pepper

1/2 tsp. Parmesan cheese

Instructions:

1.       Heat the olive oil in a deep skillet and add the crumbled ground sirloin, chopped onions, and minced garlic. Cook until the beef is almost browned and the onions and garlic are tender.

2.       Add the mushrooms and cook until they are soft.

3.       Add sherry to the mixture, heat about a minute, and stir in spinach and seasonings.

4.       Cook the mixture until just heated throughout.

5.       Add the beaten eggs and cook, stirring, until the eggs are firm but still tender.

6.       Remove from heat and stir in the Parmesan cheese.

Serving Suggestions:

Joe’s Special is traditionally served with sourdough (San Francisco of course) French break and a hearty Italian red wine and sometimes a green salad.  It is also often served as a high-protein breakfast dish with a toasted sourdough English muffin, OJ, and for an especially filling meal—hash browned potatoes on the side. Many people also like it served with hot pepper sauce.

Variations:

Cooking Methods:

You can stir this dish constantly while cooking the eggs, which will result in the eggs being completely blended with the spinach.  Stir it less often after the eggs are added, like you would if you were making scrabled eggs, if you would like to have discernable pieces of scrambled egg in the dish:

Greens:

Swiss chard or one packages of frozen chopped spinach can be substituted for the fresh spinach.

Mushrooms:

Canned can be used; however, fresh is SOOO much better.

Ground Beef:

If higher fat ground beef is substituted for the ground sirloin, you can use less olive oil.

Cheese:

Romano cheese can be substituted for the Parmesan.

 

Apr30

Another Bouillabaisse–the 15 minute version-And It Features Fish

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15- Minute Bouillabaisse

(Thanks to Sam Gugino in his Cooking to Beat The Clock cook book.)

Serves 4

Ingredients:

8 Tblsp. olive oil

1 medium onion—peeled and quartered

4 cloves garlic—-peeled (save one for the Rouille.)

1  15-oz. can chopped tomatoes, drained or 1  15-oz. can whole tomatoes drained and coarsely chopped

2   8- oz. bottles clam juice

2 tsp. ground fennel (or seeds is OK too)

S&P

1/2 tsp. saffron threads or ground saffron

3   4-oz. pieces monkfish or swordfish (Tillapia works OK too)—cut fish pieces in half

3   4-oz. pieces halibut, snapper, or sea bass—but fish pieces in half

8  oz. cleaned squid bodies cut into rings (since I don’t live near the ocean, I use shrimp that has been mostly defrosted if frozen.)

For the Rouille:

1 small French baguette

¼ C. roasted bell peppers from a jar

1 egg yolk

Directions:

1.Put the onion and 3 cloves of the garlic in a food processor or blender. Pulse till chopped.

2. Put 1 tblsp. oil in large deep heavy skilled over medium-high heat and when oil is hot, raise temperature to high and cook onion and garlic in it.

3. Add the tomatoes, clam juice, fennel, and S&P to taste to the skillet.

4. Over the skillet, crush ¼ tsp saffron between your fingers or use ¼ tsp ground saffron.

Stir well, cover and bring to boil.

5. Then reduce heat to medium, add the fish, cover and cook for 5 minutes. Add the squid or shrimp for the final minute.

6. While the seafood cooks, turn the broiler on to high in preparation to toast the bread. If you wish to turn the broiler on at the beginning of cooking the bouillabaisse, do that. Cut the baguette on the diagonal into 9 half-inch slices.  Put eight of them on a baking sheet and toast both sides in the broiler, about 1 minute on each side.

To make the accompanying rouille:

1. Drop the remaining garlic clove in the chute of the food processor with the motor running.

2.Stop the motor, scrape down the sides of the bowl with a rubber spatulas.

3.Add the roasted peppers, egg yolk (or ¼ C. egg substitute), reserved bread slice and the remaining ¼ tsp. saffron.

4. Puree, then, with the motor running, gradually add the remaining 7 tblsp. olive oil through the chute until the mixture has the consistency of mayonnaise.

5. Season with salt.

(I do the whole rouille in a blender and it turns out just fine.)

How To Serve:

Divide the seafood and broth among 4 pretty soup plates.  Spread the rouille on the toasted bread slices and put 2 slices on top of each soup plate.  Serve the remaining rouille in a bowl at the table.

Apr27

Chicken Bouillabaisse

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Chicken Bouillabaisse

What did Venus feed to Vulcan? A bouillabaisse soup.  This kind of soup was made in mythology as well as in Marseille by the Phoceans around 600BC.  The name comes from the method of preparation because the ingredients are not added all at once.  The broth is first boiled (bolh) and then the different kinds of fish are added one by one and the heat is lowered (abaissa).  Well the fish variety is delicious, but you can also make a Chicken Bouillabaisse.  The sauce is delicious!!!!  I have my cooking idol to thank for this: The Barefoot Contessa.  But I did want to share it with you in case you haven’t discovered it for yourselves.

Ingredients:

1 (4-5 lb.) chicken, cut into 10 pieces

S&P

1 Tblsp. minced fresh rosemary leaves (I used dried)

Olive Oil

1 large head garlic, separated into cloves and peeled

1 Tsp. saffron threads (I bought the $7.00 variety that comes in little packets)

1 Tsp. whole fennel seed

1 (15 oz.) can tomato puree (I liquefied in blender a 14.5 oz can of chopped tomatoes)

1 ½ C. chicken stock

1 C. dry white wine (I used dry vermouth)

3 Tblsp. Pernod (I took 3 Tblsp. Vodka and soaked 1 broken star anise in it for several hours.)

1 lb. baby Yukon gold potatoes, halved

Rouille, for serving—recipe follows

Crusty French bread for serving

Directions:

Wash and pat dry chicken.  Season it generously with S&P and rosemary.

Heat 2 tblsp. olive oil over medium heat in a large Dutch oven and brown chicken pieces until nicely browned all over (about 5-7 minutes).  Transfer chicken to a plate; set aside.

Lower the heat to medium low and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, 2 tsp. salt(I used much less) and 1 tsp. pepper to the pot.

Stir and scrape up any browned bits on the bottom, and simmer for 30 to 40 minutes, until the garlic is very tender, stirring occasionally.

Meanwhile, preheat oven to 300 degree.

Carefully pour the sauce in a food processor or blender fitted with steel blades.  Puree until smooth.  Return the sauce to the Dutch oven; add the sliced potatoes and browned chicken pieces with their juices; stir carefully.

Cover the pot and bake for 45 to 55 minutes, until potatoes are tender and the chicken is done.

Serve hot in shallow bowls with big dollops of Rouille and slices of crusty bread.

Rouille

Ingredients:

4 garlic cloves

1 ½ tsp. salt

1 egg yolk, at room temperature

1 ½ tblsp. lemon juice

½ tsp. saffron thread

¼ tsp. crushed red pepper flakes

1 C. olive oil
Directions:

Place the garlic and salt on a cutting board and mince together.  Transfer the mixture to a food processor or blender fitted with steel blades.  Add the egg yolk, lemon juice, saffron, and red pepper flakes; process till smooth.

With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. (I actually put everything in the blender and it came out fine.)

Put rouille to a serving bowl and store in the frig until ready to serve.

 

The Food Network Kitchens caution about using a raw egg yolk because of the SLIGHT risk of Salmonella, etc.  To reduce the risk, they recommend that you use fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells.  (I’ve used raw egg yolks forever and have never had a problem; but I guess there could always be a first time.)

Apr23

Taco or Tostada? (a breeze to fix and oh so good)

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I love Mexican food and I fix many varieties of it in my home.  I’m sure I’m doing it totally non-traditionally, but my spirit Mexicana is there.  You may already fix these wonderful Mexican dishes in the easy, quick way I am going to describe, but if not—here is my muy facil Taco or Tostada recipe. 

Taco  or Tostada ?  (a breeze to fix and oh so good)

This serves one

One 8”( non-stick preferably) round pan-also great for making crepes

One small corn tortilla (I prefer the kind with no lard)

Stir fried ground turkey or ground round—about ½ to ¾ cup worth

Shredded cabbage or lettuce (I prefer cabbage)

Several tablespoons worth of Chipotle or regular Salsa-I like the medium heat

Several heaping tablespoons of the mixed variety of Mexican cheeses

Several heaping tablespoons of Greek Traditional Plain Yogurt or Sour Cream

One egg is you wish for a more Huevos Ranchero mode of tostada

Several heaping tablespoons of black beans or refried beans if you wish

Several tablespoons of chopped Cilantro

Place pan on high heat and when you drop a couple of drops of water into it and they skittle across, non-stick spray pan.

Turn heat to medium.

Place one corn tortilla in pan and let brown.

Turn tortilla over, turn heat down to medium low, (and place the beans if you wish), ground meat, (break an egg on top of this if you wish), top with salsa, cheese, and some of the cilantro.  Place a top that fits on the pan and let cook for several minutes until cheese is melted and if you have used beans till they are warm and if you have used an egg, till it is done.

Remove and serve topped with shredded cabbage/lettuce, more salsa if you wish and final topping of yogurt or sour cream.

If you wish taco style, fold it that way.  If you wish the tostada way, serve it open faced.

You can use your imagination for this and top it with fresh tomatoes, etc.

Buenos Apetito

Apr21

Margot’s Easy Fish Stew

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Margot’s Easy Fish Stew

Serves 4

Have you found those wonderful 4 oz packets of frozen salmon, tilapia, sole, etc. at Albertsons—just $1 apiece? They are such an easy thing to keep in your freezer for a fast meal for one or more and they are healthy as well.  You can bake them as I often do: frozen and sprayed with a little olive oil and topped with a bit of lemon/pepper seasoning; placed within an oven proof dish lined with aluminum foil which I fold slightly over the fish; and baked at 350 for 25-30 minutes—-delicious, nutritious and good on the tummy as well. I like it that way better than the microwave way—but a lot of people disagree with me about that.  However, here’s a dish that’s different and delicious as well.  I like it summer or winter:

 

Ingredients needed:

½ C. Minced Bacon

2 Large onions, roughly chopped

About 1 Lb. of Baking Potatoes, peeled and cut into small cubes

S&P

1 Tsp. Fresh Thyme Leaves or 1/2 Tsp. Dried Thyme (I am ultra generous with the thyme.)

6 Cups Warmed Fish or Chicken Stock

12 Oz. of Tilapia (3 packets) cut into chunks

8 Oz. of Salmon (2 packets) cut into chunks and skin removed

(I leave both packets out for a bit before I cut the frozen fish)

10 Oz. Frozen Shrimp-slightly thawed

Juice of 1 Lemon

Minced Fresh Parsley for Garnish

 

Instructions:

  1. Cook the bacon in a deep saucepan on a medium high heat.  Cook until it’s crisp and remove with a slotted spoon onto a dish with a paper towel to drain.
  2. Keep heat on medium and cook onions in bacon fat, stirring until softened, about 5 minutes.  Add the potatoes and cook, stirring occasionally, until they are well mixed with the onions and covered with the fat.  Season with the S&P and thyme, stir and then add the stock and the bacon.
  3. Cook over medium heat without a cover until the potatoes are tender, about 15-20 minutes.
  4. Add the fish (until opaque but not falling apart) and the shrimp and cook without a cover for another 5-10 minutes over medium heat.
  5. Add the lemon juice and ladle into bowls.  Garnish with chopped parsley, serve, and bon appetite.

  Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ TempInnKeeper@mindspring.com or to visit her blog for more recipes including these: http://blog.TempInnKeeper.com

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

Apr21

Feliz Cinco de Mayo: Mexican Egg Casserole

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Mexican Egg CasseroleFeliz Cinco de Mayo

Mexican Egg Casserole

Sat., May 5th will be the celebration day of the festive Cinco de Mayo.  Many people do believe that is the day of Mexico’s Independence; however, no indeed, Mexico’s Independence Day is on Sept. 16.  May 5th is the day that a very brave small Mexican army fought against the invading much larger French army in Puebla, Mexico in 1862.  The Mexican army won that battle. At the same time the beginning of our American Civil war was going on so it’s also a day to commemorate the cause of freedom and democracy here.  On June 7th, 2005, the US Congress issued a Concurrent Resolution calling on the President of the US to issue a proclamation calling upon the people of the US to observe Cinco de Mayo with appropriate ceremonies and activities.  That day is therefore celebrated here in the USA and in Puebla, Mexico.  Herewith I present for your eating delight, a dish I hope that for both our Mexican community as well as for those of us from other parts of the world will enjoy.

Ingredients:

Serves 8 to 12 depending on portion size

One Dozen Eggs

2 Cups Sour Cream

1-14 oz. Can Chopped Green Chilies

3 C. Grated Mexican Style Cheese Mix or straight grated Jack or Cheddar

1. In a blender, blend eggs with sour cream. Place this mixture in a medium size bowl and mix in the cheese.

2. Put half of the mixture in a 9” X 13” baking dish which has been sprayed with a non-stick spray. Then layer the chilies; then place the other half of the mixture on top.

3. Bake uncovered at 350 degrees for 40 minutes; cover with foil and bake an additional 10 minutes.

4.  If you wish, before serving, sprinkle over the top some salsa or when serving, pass around a three some side of salsa, guacamole and sour cream.

 

Bueno Apetito

 

  Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ TempInnKeeper@mindspring.com or to visit her blog for more recipes including these: http://blog.TempInnKeeper.com

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

 

Apr21

Cheese Charlotte

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Cheese Charlotte

Serves 8

This is such an easy as a breeze to fix dish and it’ll make your house smell divine. For house guests or a brunch, it’s another overnight dish that will help you, the hostess, relax and be able to enjoy your company. The real charlotte I believe was the one you probably know— that of the elegant French desert made with a mold of ladyfingers, Bavarian cream, etc.  However, Charlotte is supposed to be just another way of saying in the old Chaucer (1300’s) English “charlyt” which means a dish of custard. I liberally take it to mean a dish that has a somewhat custard consistency which the bread herewith may sort of give to this dish.  No matter what, it’s one that my guests at my past bed and breakfast always enjoyed and I think that you will too. It also is versatile in that you can be imaginative and substitute some of the ingredients for others so as to result in different flavors.

Ingredients:

8 Slices of White Sourdough Bread

1/2 Cube Butter— Melted

1/2 C. Dry White Wine or Dry Vermouth

1/2 Lb. Grated Cheddar Cheese (or Jack or a combo of both if you prefer)

2 C. Milk

4 Slightly Beaten Eggs

1 Tsp. Worcestershire Sauce

½ Tsp. Horseradish Mustard

A Sprinkle of Fine Herb Seasonings

Bacon Bits, Ham Bits, chopped sautéed veggies, mushrooms, whatever you wish

Instructions:

1. Non-stick spray a 10” or a bit smaller round Pyrex dish or some pretty baking dish that you have about that size.

2. Brush melted butter on the bread slices and cut into small cubes.

3. Put half of the bread cubes in the dish.

4. Put half of the cheese on the first layer of bread cubes and sprinkle with half of the wine.

5. Put the other half of the bread cubes on top the bottom layer and finish with the second half of the cheese and wine.

6. Mix rest of the ingredients and pour over all.

7. Cover and refrigerate 1 hour at least or at the most 24 hours.

8. Bake uncovered at 325 degrees for about 45 minutes or until puffy and brown.

(I usually let the dish warm up a bit after the refrigeration and before putting in

     the oven. )  

 Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ TempInnKeeper@mindspring.com or to visit her blog for more recipes including these: http://blog.TempInnKeeper.com

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

 

Apr21

The Almighty Little Crepe

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crepe (1) crepe (3)

The Tuesday Ketchum, ID Farmers Market

The Almighty Little Crepe

The other night, after dinner, I was still hungry for an easy something yummy and what came to my mind was that so seldom made now-a-day crepe.  Not so long ago, you’d see a creperie at almost every corner, but now it’s found mostly at the outdoor craft and art fairs (or at the Lodge & special restaurants).  It’s such an easy and quick as a wink dish to make as well as being very versatile. It can be sweet or savory and it can be easy on the belly depending on what ingredients you use.  So, here’s a basic recipe that I use and a lot of variable ideas to make it just what you wish.  It’s good for any meal as a first or main course or a desert. With the summer fresh fruits so beautifully featured at the now open Farmers Markets, you can’t beat pairing them with the crepe—and voila you have a fancy desert with barely any fuss or muss.   And don’t forget, most kids love it and can take a hand at cooking it themselves.

You Will Need for 14 to 16 Crepes

One 5 or 6 “skillet preferably non-stick (I saw one at the Goldmine for several $)

3/4 C. All Purpose Flour

1/2  Tsp Salt

1 Tsp. Baking Powder

(2 Tsp. Powdered Sugar if making sweet crepes)

2 Eggs

2/3 Cup Milk

1/3 Cup Water

(1/2 Tsp. Vanilla or Grated Lemon Rind if making sweet crepes)

Directions:

Sift the dry ingredients in a small bowl.  Beat the egg, milk, and water in a separate container with a wire whisk.  Add the liquid to the dry ingredients with a couple of swift strokes of the whisk. Don’t beat too much. It’s OK to leave some little lumps in the batter.

Heat the skillet to the point where when you splatter a couple of water drops in it, the drops will scatter about before disappearing.  Reduce the heat just a bit and then either place a little butter, spray oil, or nothing if you prefer and the pan is non-stick, and place about 2 Tblsp. of batter in the skillet.  Tip the skillet all around quickly to get all of the liquid to the outer edges and let cook till bubbles rise and the top seems fairly dry—about one minute or less.  Then reverse the crepe to lightly brown the other side—about 15 or 20 seconds. You don’t want the crepes to get too brown or crispy. At this point, I do what my Mother used to do—I have a double boiler with a little boiling water in the bottom part, the top already warm, and I place the crepes in the top.  They stay very moist that way.  However, you can also keep them warm in a warmed oven.  Fill and roll your crepe with your preferred filling and topping and bon appetite.  If you have left over batter, you can store it in the frig. and use it on the morrow, however, I prefer it on the today basis.

Some Sweet Crepes Filling Suggestions:

1.       Chopped apples & currents that have been browned slightly in a bit of butter and honey and when carmelized (about 3 minutes or so) a bit of rum thrown on.  You can use any kind of fruit to do this-pears, bananas, berries, etc. You can also add some chopped nuts to this mixture or cinnamon. For a topping a little grated lemon rind is perfect.

2.       Yogurt, sour crème, or crème cheese mixed with some sugar to sweeten with a brushing of sugar and cinnamon on top; or whipped cream, even ice cream and melted chocolate to top.

3.       Jelly, jam, marmalade, or lemon curd with a sprinkle of powder or granulated sugar for the topping. This is the way mother always served it and my father loved it.

Some Savory Crepes Filling Ideas–

When using cheese as a toping you can place the crepes on an oven proof dish and place in a 400 degree oven for about 10 minutes.

1.       Cooked, drained, or sautéed chopped (except for the like of asparagus spears which fit in the crepe so nicely) veggies with a light white or béchamel sauce or various kinds of cheese slightly melted in the oven as a topping. Mushrooms are really good for a filling.

2.       Meat (stewed), chicken, fish with a sauce topping.

3.       Cooked beans with a cheese toping.

4.       Ricotta cheese inside and an Italian tomato sauce on the exterior and baked a bit in the oven.

Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ TempInnKeeper@mindspring.com or to visit her blog for more recipes including these: http://blog.TempInnKeeper.com

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

 

Apr21

For Vegetarians here’s a delight–Celery Root Slaw

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celery rootThis delicious, and I mean that very seriously, recipe comes from a dear friend of mine who was born in my hometown of Geneva, Switz.  She’s an amazing person in all respects, but one of them is glorious entertaining with even more glorious foods that she, mostly alone, has prepared to everyone’s delight.  The unusual aspect of this is that Renata is a vegetarian. Most guests, visiting her buffets, don’t even realize that.  They think that, for instance, that this excellent Celery Root Slaw is a pasta dish—I don’t think so.  She loves to share her recipes, as I do, so here it is for your enjoyment.  As well, you can visit her recent business venture: No Harm Done Design which is a small company that makes elegant faux-fur throws.  She and her partner started this business with a young penniless Cambodian woman who has now given a livelihood to many others and supports her whole extended family.  No Harm Done concerns that motto for animals and features a correct work ethic all around.  Please feel free to visit its website: www.noharmdonedesign.com.  Don’t forget to order your favorite throw.  You won’t be sorry.  Of course, I have one as well. 

Celery Root Slaw

Ingredients:

For Slaw:

1 Celery Root the size of a fist

For Sauce:

1 Tblsp. Dijon Mustard

4 to 5 Tblsp. mayo or olive oil mayo

1 clove garlic, finely chopped

S&P to taste

Onion Powder to taste

2 Tsp. Balsamic Vinegar

Half of an 8oz. can chopped pineapple, drained or 1 small shredded apple

Handful of walnut halves

Directions:

For Slaw:

1, Peel just the very rough exterior part of the celery root.  Don’t go overboard because then you won’t have any root left

2. Put in food processor and shred.

3. Set aside.

For Sauce:

1. Mix the next 7 ingredients well. The sauce should not be as thin as regular salad dressing however, if it seems too thick, add a bit more balsamic.

2. Add the sauce and the walnut halves to the slaw and mix well.

This can also be made with raw shredded carrots, shredded ginger &/or shredded apple. Optional and additional to the carrot slaw would be raisins.