MUSHROOM STOCK
Use this mushroom stock to make Ubuntu chef Jeremy Fox's Celery Root, Persimmon, and Swiss Chard "Stuffing."
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 5 cups
Number Of Ingredients 7
Steps:
- Place both mushrooms, carrot, celery root, shallots, and rosemary leaves in the bowl of a food processor; process until finely chopped.
- Heat vegetable oil in a large pot over high heat. Transfer vegetable mixture to pot and reduce heat to medium. Cook vegetables, letting them "cake" in bottom of pot, about 5 minutes.
- Add 12 cups water to pot. Simmer for 2 hours. Strain stock and let cool.
CELERY ROOT, PERSIMMON, AND SWISS CHARD "STUFFING"
This inventive recipe from Ubuntu chef Jeremy Fox is featured in our Hearty Vegetarian Thanksgiving Menu.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
- In a large bowl, toss celery root with vegetable oil and 1 teaspoon salt. Evenly spread celery root on one of the prepared baking sheets. Transfer to oven and roast until just cooked through, about 40 minutes (celery root should still be slightly crisp). Remove from oven and set aside.
- In a large bowl, toss bread cubes with 1/4 cup olive oil. Evenly spread bread cubes on second prepared baking sheet; season with salt and pepper. Transfer to oven and bake until golden and slightly crunchy, about 20 minutes. Remove from oven and let cool slightly.
- Cut Swiss chard leaves into 1-inch-wide strips and finely chop stems. Heat a large skillet over medium heat. Add remaining 1/4 cup olive oil, garlic, Swiss chard stems, and red-pepper flakes. Cook, stirring, until soft and translucent, about 5 minutes. Add leaves and 1/4 cup mushroom stock. Cover and cook until leaves are soft, but not mushy, adding a tablespoon mushroom stock as necessary, about 10 minutes. Season with salt and pepper and set aside.
- Coat two nonstick 9-by-5-by-2 3/4-inch loaf pans with olive oil; set aside.
- In a large bowl, whisk together eggs, remaining 1 1/2 cups mushroom stock, 2 teaspoons salt, and 1 teaspoon black pepper. Add celery root and bread cubes along with persimmons, raisins, almonds, and parsley; mix until just coated.
- Divide one third of the bread mixture evenly between each prepared loaf pan. Top each with one quarter of the Swiss chard mixture. Repeat process and top with remaining third of bread mixture, evenly divided. Cover loaf pans with parchment paper-lined aluminum foil. Transfer to oven and bake for 50 minutes. Uncover, and continue baking until top is golden brown, about 10 minutes.
- Remove from oven and let cool to room temperature. Carefully unmold onto a platter. Garnish with persimmon slices and fresh herbs; serve.
CELERY STUFFING
A great recipe for stuffing a turkey. It is very moist! A pinch of marjoram can be added to this dish in addition to or in place of thyme. Try putting the stuffing under the skin of the breast. It makes the turkey very moist!
Provided by Jerri Taborski
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 40m
Yield 32
Number Of Ingredients 11
Steps:
- Melt butter in saucepan. Saute onion in melted butter until soft, but not brown. Add celery and stir well. Add 2 cups chicken broth. Bring to a boil. Cover and simmer for 10 minutes.
- Place bread cubes into large mixing bowl. Add eggs, salt, pepper, sage, thyme, and marjoram. Add onion-celery mixture; combine thoroughly. If still too dry, add more chicken broth. Makes enough to stuff a 10 to 15 pound turkey.
Nutrition Facts : Calories 95.6 calories, Carbohydrate 12 g, Cholesterol 25.5 mg, Fat 4.1 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 2.1 g, Sodium 493.4 mg, Sugar 1.3 g
CAVATELLI WITH BEETS AND SWISS CHARD
Roasted beets and sauteed chard, tossed with cavatelli, are served at room temperature with warm goat cheese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 10
Steps:
- Remove and discard crust from bread, and pulse bread in food processor into soft, small crumbs. Line a sheet pan with parchment paper. Combine breadcrumbs and rosemary in a small bowl. Pour 3 tablespoons olive oil onto a plate or a shallow bowl. Coat each round of goat cheese in olive oil, and dredge in breadcrumb mixture. Arrange cheese on the prepared parchment-lined pan or on a large plate, and place in the refrigerator to chill until firm, at least 1 hour or overnight.
- Heat oven to 425 degrees. Line a baking sheet with aluminum foil. Cut beets in half, and toss with 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Arrange beets in one layer on aluminum foil, cut side down, and place rosemary sprig on top of the beets. Cover beets with another piece of aluminum foil, and seal the edges all around, creating a rectangular packet. Bake on the lowest shelf of the oven until beets are fork tender, about 30 minutes. Let stand until cool enough to handle. Peel beets; cut the larger ones in half, and set aside.
- Strip chard leaves from stems. Discard stems, or saute for later use. Rinse and drain the leaves. Do not dry them. Place chard leaves in a large pot over medium heat, and sprinkle them with 2 teaspoons salt. Cover pot, and cook over medium heat, opening the lid only to stir, until just wilted. Remove from the heat, return to the colander, and rinse with cold water to stop them from cooking. Using your hands, gently squeeze any excess water from chard, and coarsely chop; you should have about 2 cups. Set chard aside, but leave the pot on stove.
- Meanwhile, fill a pasta pot with water, and set over high heat. Bring to a boil, add 1 tablespoon salt, and stir in pasta. Let cook until pasta is al dente, 7 to 10 minutes. Remove from heat, drain in a colander, and set aside.
- Heat 3 tablespoons olive oil in the chard pot over medium heat. Add garlic, and cook slowly until garlic is just toasted, stirring often. Add chard, remaining 1 teaspoon rosemary, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper, and saute until chard is wilted, about 3 minutes. Add pasta, toss, and cook just until hot. Adjust seasoning to taste with olive oil, salt, and pepper, and transfer pasta to a large serving platter. Arrange beets over pasta.
- Bake cheese in the oven until very soft to the touch, heated through, and golden brown, 6 to 7 minutes. Remove from oven, arrange hot cheese around platter of pasta, and serve immediately.
SWISS CHARD AND GOAT CHEESE GALETTE
Free-form creations like this simple Swiss chard galette have an appealing rustic look and taste that match the tone of the season.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 10-inch tart
Number Of Ingredients 14
Steps:
- Slice chard stems into 1/4-inch pieces. In a large skillet, heat 1 tablespoon oil over medium heat. Add the stems and onion, and cook, stirring, until slightly brown, 8 to 10 minutes.
- Cover skillet, and reduce heat to low. Cook, stirring occasionally, until stems are very soft, about 15 minutes. Add the vinegar, and cook, stirring, until liquid is reduced by half, about 2 minutes. Season with salt and pepper. Remove from heat, transfer onion mixture to a nonreactive bowl; set aside.
- Heat remaining tablespoon oil in same skillet over medium-high. Add anchovies, if using; saute, stirring frequently, 1 minute. Add chard leaves, and saute until slightly wilted, about 1 minute. Stir in thyme; season with salt and pepper, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the goat cheese and 2 tablespoons cream. Beat mixture until smooth, about 1 minute. Stir in the n utmeg; season with salt and pepper, and set aside.
- Preheat oven to 375 degrees. On a large piece of parchment paper, roll out dough to a 1/4-inch-thick round, about 12 inches in diameter. Arrange onion mixture evenly over the dough, leaving a 3-inch border around edge. Spread goat-cheese mixture over onion mixture, and top with the chard mixture. Sprinkle with pine nuts and golden raisins. Fold edges of dough over, and press down gently to seal. Transfer tart, on parchment paper, to a baking sheet, and refrigerate 15 minutes.
- In a small bowl, beat egg yolk with remaining tablespoon cream. Brush exposed dough with egg wash, and bake until crust is golden, 40 to 45 minutes. Serve warm or at room temperature.
SAUTEED CELERY ROOT WITH SWISS CHARD
Provided by Dave Purdy
Categories Leafy Green Vegetable Side Sauté Christmas Thanksgiving Celery Winter Chard Bon Appétit New Jersey Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 Servings
Number Of Ingredients 6
Steps:
- Heat oil in heavy large pot over medium heat. Add onion and garlic; sauté 3 minutes. Add celery root and sauté until crisp-tender, about 8 minutes. Add chard; cover and cook until wilted and tender, about 5 minutes. Stir in lemon juice. Season with salt and pepper.
LEEK-CELERY ROOT STUFFING
Serve this delicious stuffing to complement our Roasted Dry-Brined Turkey.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 10 cups
Number Of Ingredients 11
Steps:
- Arrange bread in a single layer on a baking sheet, and let stand, uncovered, at room temperature overnight. (Alternatively, bake bread in a 300-degree oven until dry but not browned, about 15 minutes.)
- Preheat oven to 425 degrees. Toss celery root and oil in a medium bowl. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet, and roast, stirring once, until celery root is tender and edges are golden brown, about 40 minutes.
- Melt 1 stick butter in a medium saucepan over medium heat. Add garlic and leeks, and cook, stirring often, until soft, about 8 minutes. Add the celery root, sage, parsley, and 4 cups stock, stirring to combine. Season with salt and pepper. Remove from heat.
- Toss bread with vegetable mixture in a large bowl. Fold in walnuts. Season with salt and pepper.
- To cook stuffing in a turkey: Stuff as directed (see Roast Dry-Brined Turkey recipe); for the remaining stuffing, stir in remaining 1 cup stock, spoon into a buttered 9-by-13-inch baking dish, and dot with remaining 1/2 stick butter. Cover with parchment, then foil, and bake in a 375-degree oven for 25 minutes. Uncover, and continue to bake until golden brown, 15 to 20 minutes. To bake all of the stuffing outside a turkey: Prepare and bake as directed above in a buttered 9-by-13-inch baking dish.
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