Tomato Braised Celery With Olives Recipes

Steps:

• Place the celery in a steamer above 1 inch of boiling water. Cover and steam 5 minutes, until just tender when pierced with a knife. Remove from the heat and drain.
• Heat the oil over medium heat in a large, heavy skillet and add the garlic. Stir until it smells fragrant, about 30 seconds, and add the anchovy if using, tomatoes, 2 tablespoons of the parsley, a pinch of sugar and salt and pepper. Stir together, then stir in the celery. Cook, stirring often, until the tomatoes have cooked down and the mixture is fragrant, about 10 minutes. Taste and adjust the seasonings. Stir in the remaining parsley just before serving.

Steps:

• Preheat oven to 350°F. Heat oil in a straight-sided skillet over medium. Add thinly sliced onion and anchovies. Cook, stirring occasionally, 5 to 6 minutes. Add garlic and cook 1 minute. Stir in celery, tomatoes, chicken broth, and bay leaves.
• Bring to a boil, then cover and transfer to oven. Cook, stirring once, 30 minutes. Stir in olives; return to oven and cook, uncovered, 10 to 15 minutes more. Serve.

Steps:

• Leaving root ends intact, strip off outer branches, leaving about 2 pounds tender, leafy inner stalks. Cut into 8-inch lengths . Quarter lengthwise, place in large mixing bowl, toss with salt, set aside.
• Put oven racks in top position, preheat broiler. Place tomatoes in pie plate, drizzle with one tablespoon oil, sprinkle with salt and pepper. Broil, stirring occasionally, until surface moisture evaporates and tomatoes are charred, about 10 minutes. Set aside.
• Warm 2 tablespoons olive oil in large skillet over medium heat. Add onions, saute until soft and golden, stirring frequently, about 7 mintues. Transfer onions to shallow 3-quart gratin dish. Warm 3 tablespoons olive oil in same skillet over medium heat. Place celery flat side down in a singer layer, sprinkle with salt and pepper, and sear without moving, until celery is golden brown on one side, about 4 minutes. Turn hearts with tongs and brown second side. Transfer celery to dish with onions, arrange snugly. Add 3 tablespoons more olive oil to skillet, brown remaining celery. Arrange in gratin dish. (Celery should be in a single layer.) Slide tomatoes over celery and onions. Add wine and stock to gratin dish, drizzle vegetables with remaining oil. Shake dish gently to settle vegetables. Position black olives in low spots so they don't dry out.
• Adjust oven racks to middle position and preheat oven to 350 degrees. Set gratin dish over low flame and bring to a simmer. Taste liquid and season with salt, if necessary, or a pinch of sugar if acidic. Shake pan to distribute. Cover with foil, transfer to oven and bake until celery is tender, 30 to 40 minutes. Remove foil, increase oven temperature to 475 degrees, bake until tips of vegetables are brown, 5 to 10 minutes. Garnish with julienned anchovy fillets and toasted breadcrumbs, if desired.

Steps:

• Beat the cream cheese and heavy cream in a large bowl with a mixer on medium speed until light and fluffy, 1 to 2 minutes. Fold in the olives, chives, lemon zest, a pinch of salt and a few grinds of pepper.
• Transfer the cream cheese mixture to a piping bag fitted with a large star tip. Pipe into the celery, then dust with paprika.

Steps:

• Preheat oven to 450°F. Combine first 5 ingredients in metal baking pan. Season fish with salt and pepper; place atop vegetables. Cover with foil. Bake until fish is just cooked through, about 15 minutes.
• Using spatula, transfer fish to plate; cover with foil and keep warm. Place baking pan with vegetables atop stovetop burner; bring to boil. Boil until liquid is reduced by half, about 5 minutes. Mix in lemon juice, oil and 1 tablespoon basil. Season with salt and pepper.
• Place one fish fillet on each of 4 plates. Top with vegetable mixture, dividing equally. Sprinkle with remaining 2 tablespoons basil and olives.

Steps:

• In a large skillet, heat the oil on medium heat until shimmery.
• Add the onion, stir well to coat with oil, let cook while preparing the celery.
• Trim the celery ends, cut ribs in thirds lengthwise, then into two-inch lengths.
• Add the celery, stir well, then let cook undisturbed for 4 minutes. Stir, then pour in tomatoes, turn down the heat to medium low, cover and let cook until celery is tender, about 20 minutes.
• Uncover and stir in capers and olives and cook til warmed through and tomato juice cooks almost all the way down. Stir in basil.
• Season to taste.
• Serve immediately. Enjoy!

Steps:

• Place the garlic cloves in a saucepan, cover with water, and bring to a boil over medium-high heat. As soon as the water comes to a boil, drain the garlic and discard the water. Repeat. Set the garlic aside.
• Heat 1 tablespoon of the olive oil in a large heavy flameproof casserole over medium-high heat. Add the chicken in a single layer, leaving space between the pieces. Season with salt and pepper, and cook until light golden on each side, 10 minutes total.
• Remove the chicken from the pan and pour off the excess fat. Increase the heat to high, add the wine to the pan, and reduce by approximately half, 10 minutes.
• Return the drumsticks and thighs to the pan, along with the garlic, chicken stock, tomatoes, and tomato paste. Bring to a boil, reduce the heat to low, and simmer for 5 minutes.
• Add the breasts and continue to cook, covered, until the juices from the chicken are clear, 15 to 20 minutes.
• Using tongs, remove the chicken pieces from the pan and set aside; cover with foil to keep warm. Adjust the heat to high, add the olives and capers to the pan, and simmer until the liquid reduces by half and thickens, 10 to 15 minutes. (The chicken and sauce can be prepared ahead to this point and refrigerated. Bring the sauce back to a simmer before continuing.).
• Return the chicken to the pan and heat thoroughly, 5 to 10 minutes. Arrange the chicken on a platter and drizzle the sauce over the top. Garnish with parsley, and serve.