CELERY TOASTS
This was the first recipe that the chef and writer Gabrielle Hamilton brought to The Times as an Eat columnist for the Sunday magazine in 2016, a snack-tray-sandwich version of a celery-and-fennel salad served at her restaurant, Prune, in the East Village. It calls for thick, white toasted Pullman bread spread wall to wall with unsalted butter, with slices of blue cheese neatly laid on top, below a mound of shaved celery and thinly sliced scallions dressed in garlic, olive oil, lemon juice and salt, and the whole shebang dusted in ground black pepper before being cut in halves or quarters. "The ingredients come from the grocery store," she wrote in her column. "These toasts are not expensive or intimidating, but they are outstanding."
Provided by Gabrielle Hamilton
Categories finger foods, appetizer
Time 12m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Toast the bread to golden. Butter generously, "wall to wall." Lay cheese slices on top of buttered toast, neatly, evenly.
- In a small bowl, stir together the celery and the scallions. Microplane the garlic into the celery mixture.
- Dress with olive oil, lemon juice and salt, and stir very well, until completely dressed, almost wet with dressing.
- Mound the shaved celery salad evenly on top of the blue-cheese toasts, and grind black pepper over them very generously. Cut each in half or quarters.
CLAMS WITH CELERY AND TOASTED GARLIC
One of the easiest and most satisfying ways to serve steamed clams is next to thick slices of toast that have been drizzled with olive oil and rubbed with a cut clove of garlic. Another option is to take a slotted spoon and remove all the clams, leaving all the juicy goods behind and using that liquid to heat up a drained and rinsed can of small white beans, or to finish cooking pasta like linguine or spaghetti. Once the beans or pasta are warmed through and have soaked up some of that clammy business, pour it into a large bowl and top with the clams. This recipe uses littleneck clams; look for ones somewhere between the size of a large grape and small apricot. Cockles are an excellent smaller, sweeter substitute; they are extremely similar to clams in anatomy, flavor and texture. Most clams you buy have already been scrubbed and soaked to purge any sediment, mud or sand, but it's still a good idea to give them another scrub once you're in your own kitchen. And the chorizo (or bacon, or pancetta) is optional; if you leave it out, the recipe is pescatarian.
Provided by Alison Roman
Categories dinner, weekday, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preferably using a natural bristle kitchen scrubber (a brand new kitchen sponge will work as well), scrub the clams well under running water. After the clams have been scrubbed and scrubbed again, let them hang out in a large bowl of cold water. This will allow any residual sediment or grit to free itself from the shells and settle at the bottom of the bowl while you do everything else.
- Heat oil, butter and chorizo or other pork product, if using, in a large pot (make sure it has a lid) over medium heat. Cook, swirling the pot occasionally until the butter has started to brown a little and the fat has begun to render from the pork, 3 to 4 minutes. (The pork won't be crispy, but that's O.K.; you're not looking for that.)
- Add the garlic and cook, stirring a minute or two until it begins to take on a toasty, light golden-brown color. Add wine and cook, letting it simmer until it's a little more than halfway reduced, 2 to 3 minutes. Add celery and season with salt and pepper. Cook, stirring occasionally until the celery is bright green and just tender, 2 to 3 minutes.
- Add clams and shake the pot so they settle nicely. Place the lid on the pot and give it the occasional shake, letting them steam open and release their juices, 3 to 5 minutes. (Larger clams will take longer.) The shaking of the pot is not only fun to do, but it gives all the clams quality time with the hottest part of the pot, which will encourage them to open around the same time, although there's always one or two clams late to the party. If there's one that just never makes it to the party (as in, it never opens), it's dead and should be thrown away.
- Toss the parsley, chives and celery leaves in a small bowl, then add lemon or lime zest and juice, and season with salt and pepper. Serve the clams with a hunk of crusty fresh bread or thick slices of toast that have been drizzled with lots of olive oil and rubbed with a cut clove of garlic, scattering the parsley mixture over everything.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 448 milligrams, Sugar 1 gram, TransFat 0 grams
CREAM OF CELERY SOUP AND DEVILED-HAM TOASTS
Heads up: Save 3 to 4 cups of this soup, once it is prepared, for a casserole dish for later in the week. (You will still yield 4 to 6 servings for this meal on top of that.)
Provided by Rachael Ray : Food Network
Categories main-dish
Time 4h
Yield 4 to 6 servings (plus 3 to 4 cups to reserve for Broccoli Casserole)
Number Of Ingredients 33
Steps:
- For the poached chicken stock: Place the chicken, carrots, celery, onion, garlic, lemon, herb bundle, peppercorns and salt in a pot, cover with water and bring to a low boil. Reduce heat to simmer and simmer for 1 hour minimum. Cool the chicken in the broth. Remove the chicken and cool. Separate the meat and pull or chop into bite-size pieces. Reserve for another use. The chicken can be stored in plastic bag in the fridge for 4 days. Strain the stock and reserve for soup.
- For the soup: Heat a soup pot over medium heat. Melt the butter and when it begins to foam, add the celery, onions and garlic; season with celery salt and pepper. Add the fresh bay leaf to the pot, partially cover, and cook until very tender and soft, about 20 minutes, stirring occasionally.
- Add the potatoes, celeriac and stock and bring to a boil. Reduce heat to a low rolling boil and simmer, partially covered, for another 20 minutes, then puree with an immersion blender. Cool the soup and store for a make-ahead meal.
- Place the soup in a stockpot and stir in the cream. Bring to simmer and taste to adjust seasoning. Serve in shallow bowls with Deviled-Ham Toasts alongside.
- Combine the prosciutto, celery, Fresno chile pepper, red onion, parsley, garlic, mustard, pickle relish, hot sauce, Worcestershire sauce and seasoning in a food processor and pulse until it's very, very finely chopped and well combined, almost smooth. Deviled ham stores well in the fridge for 4 to 5 days. Spread deviled ham on the toast and cut into toast points, corner to corner, or serve with saltines.
CELERY BISQUE WITH STILTON TOASTS
Make and share this Celery Bisque With Stilton Toasts recipe from Food.com.
Provided by CaliforniaJan
Categories Healthy
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in heavy large pot over medium-high heat. Add celery and leeks. Sauté until celery is slightly softened, about 4 minutes. Add potatoes and 4 cups broth. Bring to boil. Reduce heat to medium-low. Simmer, uncovered, until all vegetables are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return to same pot. Whisk in 1/3 cup crème fraîche and cayenne pepper. Season soup to taste with salt and pepper. (Can be prepared 2 days ahead. Cool, then cover and refrigerate. Rewarm over medium heat before serving, adding more broth to thin if desired.).
- Ladle soup into bowls. Swirl 1 to 2 teaspoons additional crème fraîche into each. Sprinkle with parsley, if desired. Serve with Stilton Toasts.
- To make toasts: Using back of fork, mash cheese and crème fraîche in small bowl to blend.
- Preheat oven to 350°F Arrange baguette slices on rimmed baking sheet. Brush both sides with oil. Bake until just crisp, turning once, about 10 minutes. Spread cheese mixture on toasts. Bake until cheese mixture melts, about 3 minutes. Sprinkle toasts with parsley.
Nutrition Facts : Calories 1540.6, Fat 37.9, SaturatedFat 20.8, Cholesterol 93.3, Sodium 2460.3, Carbohydrate 246.1, Fiber 13, Sugar 14.2, Protein 57.3
"BLOODY MARY" TOMATO TOAST WITH CELERY AND HORSERADISH
Provided by Rebekah Peppler
Categories Condiment/Spread Tomato Appetizer Kid-Friendly Quick & Easy Lunch Spring Summer Vegetarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 6 Servings
Number Of Ingredients 14
Steps:
- Combine lemon zest, lemon juice, shallot, tomatoes, oil, vinegar, salt, black pepper, Worcestershire sauce, cayenne, and 1 Tbsp. horseradish in a large bowl. Let marinate 10 minutes, then stir in celery stalks and leaves.
- Meanwhile, combine mayonnaise and remaining 4 Tbsp. horseradish in a small bowl. Spread 1 Tbsp. horseradish-mayonnaise on each slice of rye. Top toasts evenly with tomato mixture.
HEALTHY CELERY GARLIC TOASTS
This is very simple recipe for Garlic Toasts. Plus it is healthy as compared to regular toast. Recipe source is jaypuri.blogspot.com
Provided by cook334446
Categories Breads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- 1. Grind Celery and cloves to make a fine paste. Add salt to your taste.
- 2. Apply this paste to all 4 slices equally.
- 3. Preheat oven at 360 F and cook the bread for 10 to 12 minutes, till the get slightly brown.
- 4. Cut the slices on angle to make two triangle slices. Your Healthy Garlic Toast are ready.
- Serve Hot.
Nutrition Facts : Calories 72, Fat 1.2, SaturatedFat 0.3, Sodium 152.9, Carbohydrate 13.6, Fiber 2.1, Sugar 1.7, Protein 2.9
DIABETIC CELERY GARLIC TOASTS
This is a delicious starter made with celery and garlic ground together to make an aromatic spread instead of high cal butter. Celery and garlic are both beneficial for diabetics. Celery is very low in carbs and is a storehouse of vitamins A, C and iron{which is great for your eyes, for your blood and for your immunity}. Garlic prevents heart problems by reducing the occurence of clot formation in blood that can block the arteries. This goes very well with soup or wholewheat pasts and makes a complete meal. This is from the book Delicious Diabetic Recipes Low Calorie Cooking by Tarla Dalal. Her recipes may be viewed on www.tarladalal.com Enjoy!
Provided by Charishma_Ramchanda
Categories Spreads
Time 25m
Yield 4 toasts
Number Of Ingredients 4
Steps:
- Equally apply the ground paste on each of the toasts.
- Bake in a preheated oven at 180C or 360F for 10 minutes or until the toasts are evenly browned.
- Cut into halves and serve at once.
Nutrition Facts : Calories 72, Fat 1.2, SaturatedFat 0.3, Sodium 152.9, Carbohydrate 13.6, Fiber 2.1, Sugar 1.7, Protein 2.9
CELERY, HAM AND CHEESE TOASTS
These lovely open-faced sandwiches take celery from bit player to main stage. We boil it briefly to make it crisp-tender and bright green before piling it on toast and broiling it under a creamy topping of ham and cheese. The toasts make a lovely brunch dish (with Bloody Marys all around), or a light lunch served with a vinegary green salad.
Provided by Cooking Channel
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position a rack 6 inches from the broiler and preheat to high. Toast the bread to a light golden-brown. Bring a medium pot of salted water to a boil.
- In a bowl, combine the mayonnaise, cheese and ham; season with pepper.
- Trim off the tops and bottoms of 8 outer stalks of celery. Peel the stalks. Cut the stalks crosswise into 3 equal pieces (just about the length of the bread). Halve each piece lengthwise, if necessary, so each celery piece is about 1/2-inch wide. Tear a few of the light green leaves from the heart and reserve. Add the celery pieces to the boiling water and cook until just tender, 4 to 5 minutes. Drain and pat dry.
- Put the toasts on a baking sheet. Divide the celery among the toasts. Dollop the mayonnaise mixture on top and spread gently to cover most of the celery (the sandwiches look pretty with a bit of green showing at the edges). Broil until the cheese is brown and bubbly, about 2 minutes. Transfer the toasts to plates, garnish with the reserved celery leaves and serve.
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35 RECIPES THAT FEATURE CELERY—FROM TOAST TO COCKTAILS
From bonappetit.com
- Celery Tonic. "The herbal notes of gin pair well with celery in this refreshing cocktail—and bonus points for the cool green color." – Clai____re Saffitz, assistant food editor.
- Kombu Celery. The crunchy, salty, sesame-drenched celery sticks at Bar Goto in New York are so good, you’ll forget they’re made from vegetables. View Recipe.
- Celery Caesar Salad. We’re into the celery-on-celery concept, but you could make this with celery root alone and it would be great. View Recipe.
- Thai Celery Salad with Peanuts. Celery is the perfect vehicle for a salty, assertive dressing like this one. Chiles and peanuts make this dish that much more addictive.
- Roast Half Chicken with Cashew Tarator and Celery. In this otherwise straightforward chicken dish, cashews are transformed into a creamy sauce, and candied spiced walnuts are used as a crunchy topper.
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