Wednesday, December 8, 2010

Artichoke Cake, Herbed White Beans, Braised Celery

For whatever reason I keep hearing or seeing people cook braised celery so I was curious to give it a try. Besides being a delightful holding device for large amounts of peanut butter, I don't really thinkg celery has any kind of genuine taste. Boy was I wrong! Braised celery is not only simple to make but incredibly flavorful! Surprising, delicious and a must keep recipe.

Loads of artichokes and garlic baked together into a thick cake with a crisp outer crust. White beans slow simmered with tomatoes, herbs and carrots into a thick stew and celery braised in broth.

Artichoke Layer Cake

2 tbl extra virgin olive oil
1/2 white onion, small dice
3 garlic cloves, minced
2-15oz cans artichoke hearts, drained, rinsed and chopped coarsely
1 tsp salt
2 tsp pepper
1 russet potato
1/2 cup vegan mozzarella cheese
1 tbl whole grain dijon mustard

Preheat the oven to 400. Grease a 9" springform pan or casserole dish.
In a saute pan, heat the oil and saute the onions until soft and translucent. Add the garlic and cook 3 minutes more until the garlic starts to toast. Add the chopped artichokes, salt and pepper and heat through.
Prick the potato with a fork a couple of times and pop in the microwave for 3 minutes to par cook. Grate the potato, skin on and set aside 1 cup.
In a bowl combine the artichoke mixture with 1 cup of shredded potato, cheese and mustard. Combine so everything is thoroughly mixed and taste to season.
Pack the artichoke cake mixture into the springform pan and press down tightly.
Bake in the oven for 30 minutes until the top is crispy and brown. Remove from the heat and let sit for 10 minutes to allow the cake to set and hold its shape.

Stewed White Beans

2 tbl extra virgin olive oil
1/2 white onion, small dice
1/2 carrot, small dice
1/2 celery stalk, small dice
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1 tbl dried rosemary
1 tsp dried basil
1 tsp dried parsley
1/2 tsp red pepper flakes
1-15oz can great northern beans, rinsed and diced
1-15oz can crushed tomatoes
1 cup vegetable broth

Heat up the olive oil in a saute pan and add the chopped onions, carrots and celery and cook 10 minutes until the carrots start to become tender. Add the garlic, salt, pepper, rosemary, parsley, basil and red pepper flakes. Toss for a few minutes until the garlic starts to toast and become fragrant. Add the white beans, tomatoes and broth and bring to a boil. Reduce to a simmer, cover and simmer over medium-low heat for 20 minutes until some of the liquid has reduced. Taste and season with more salt and pepper if necessary.

Braised Celery and Red Bell Pepper

6 celery stalks, outer ribs peeled and cut in half
1 red bell pepper, cut into 1/2" strips
2 tbl earth balance vegan butter
1 cup no chicken-vegetable broth
1/2 tsp salt
1/4 tsp pepper

Melt the butter in a large skillet. Add the celery and red pepper and cook over medium heat for 5 minutes, continuously basting the celery and bell pepper with the butter. Add the remaining ingredients, cover and cook until most of the liquid has evaporated and the celery is tender but not mushy, 10 minutes.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.