Tag Archive | "Martha Stewart"

How to Peel a Celery Root

An unpeeled celeriac, also known as a celery root.

A recent recipe that called for celeriac, also known as celery root, prompted a question from a reader: What do you do with it?

Start by cutting off the bottom.

It’s very simple, and it’s a tasty alternative to potatoes, especially if you are looking to cut back on carbohydrates in your diet. The root has between 7 and 9 grams of carbs per cup, depending on which nutritional guide you pay attention to.

It’s also low in calories and a good source of both vitamin C and phosphorus, according to Magnesium, manganese and potassium are other pluses you get from this root vegetable.

Let’s start at the supermarket, where the roots are usually stores in the produce section near other exotics. At my H-E-B, it can generally be found near the daikon, when it’s available, and the bok choy.

Peel off the sides, as you would a pineapple.

Choose one that is hard. It could be gnarled or knobby. Some stores sell them in various sizes and by the pound; others offer larger versions that given a per-root price.

You don’t need to wash it. Just set it on its side and cut the bottom off of it.

Then set the cut side down on your board and proceed to peel it with a sharp knife the way you would a pineapple until all sides are cleaned.

Then you can cut it into slices and finally into cubes. Or you can cut it into larger chunks in order to grate it. Slice into wedges and prepare it as you would steak fries. Use a mandolin and cut thin slices to be fried up as chips.

That’s about all it takes.

Then, it’s time to start cooking.

You can use celeriac in this parsley soup. Or try this recipe for celeriac gratin from Martha Stewart that bubbles up with flavor from two cheeses, cream, nutmeg and Dijon mustard in addition to the celeriac.

Martha Stewart’s Celeriac Gratin

Unsalted butter, for the dish
4 shallots, thinly sliced
3 medium bulbs celeriac
2 sprigs fresh thyme
1 cup heavy cream
1 tablespoon Dijon mustard
Freshly grated nutmeg, to taste
Salt, to taste
Freshly ground black pepper, to taste
3/4 cup freshly grated Gruyere cheese
1/4 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees.

You can cut celeriac in different ways, depending on how you're going to use it.

Butter a 1 1/2-quart gratin dish. Scatter shallots over bottom of dish. Peel celeriac and cut into 1/4-inch slices, and then julienne. Arrange evenly in gratin dish. Sprinkle thyme leaves over celeriac.

In a small bowl, whisk together cream, mustard, nutmeg, and salt and pepper. Pour over celeriac, and sprinkle with cheeses. Cover with foil, and bake for 20 minutes.

Remove foil, and continue baking until top is brown and bubbly and cream is thickened and reduced, about 20 more minutes. Let cool for 10 minutes, and serve.

Makes 4-6 servings.

From Martha Stewart/Martha Stewart Living


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Ask a Foodie: What Are the Best Pears to Bake With?

Choose a firm pear for this tart recipe.

Q. I want to make a pear tart, but what are the best pears to bake with?


A. Choose a firm-fleshed pear, such as Anjou or Bosc, as opposed to Comice or Bartlett, which can become too soft in the baking process and turn to mush.

Here’s a recipe from Martha Stewart’s “New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites” (Clarkson Potter/Publishers, $24.99), which calls for poached pears and incorporates almonds to great effect.

Poached Pear and Almond Tart

Vanilla Poached Pears:
1 cup dry white wine
2 cups water
1/4 cup honey
1 vanilla bean, halved lengthwise and seeds scraped
5 ripe firm pears

For the crust:
1/2 cup (1 stick) unsalted butter, at room temperature, plus 1 tablespoon unsalted  butter melted and cooled, for pan
3/4 cup whole blanched almonds
3 tablespoons sugar, divided use
1 cup flour
1/4 teaspoon salt
1/2 teaspoon almond extract

For the filling:
3 tablespoons sliced blanched almonds
1/2 cup plus 1 tablespoon sugar
1/4 teaspoon salt
1/4 cup plus 2 tablespoons flour
1/4 cup plus 2 tablespoons almond flour or very finely ground blanched almonds
1/2 teaspoon baking powder
2 large whole eggs plus 1 large egg yolk, lightly beaten
2 tablespoons unsalted butter, melted
1/2 cup plus 2 tablespoons milk
Vanilla Poached Pears

For the pears: Bring wine, water, honey and vanilla bean seeds and pod to a simmer in a large saucepan. Cook over medium-low heat for 5 minutes.

Meanwhile, cut a round of parchment the same diameter as the saucepan. Peel pears and halve lengthwise. Use a small spoon or melon baller to scoop out cores, seeds and stems. Trim fibrous strip from center with a paring knife. Gently lower pears into pot. Place parchment round directly on pears to keep them submerged (this will keep them from turning brown).

Cook until a paring knife slides easily into pears, meeting slight resistance, 15 to 20 minutes. Remove from heat, let cool in liquid 30 minutes. Use a slotted spoon to transfer pears to a large bowl; cover with cooking liquid and let cool completely. Pears can be refrigerated in an airtight container up to 3 days.

For the crust: brush 1 tablespoon melted butter into bottom and up sides of an 11-by-8-inch tart pan with a removable bottom.

Pulse whole almonds and 1 tablespoon sugar in food processor until almonds are finely ground. Add remaining 1/2 cup butter, and process until combined. Add flour, remaining 2 tablespoons sugar, salt and almond extract. Pulse until combined.

Press dough evenly into bottom and up sides of pan. Refrigerate or freeze until firm, about 30 minutes. Meanwhile, preheat oven to 350 degrees. Bake crust until golden, 20 to 25 minutes. Transfer to a wire rack to cool.

To make the filling: Spread sliced almonds in an even layer on a rimmed baking sheet, and toast in oven, tossing occasionally until golden, about 10 minutes.

In a large bowl, whisk together 1/2 cup sugar, salt, flour, almond flour and baking powder. Whisk in eggs and yolk, butter and milk until well combined. Pour filling into crust.

Blot each pear halve lightly with paper towels to remove excess syrup. Arrange halves, cut sides down, over filling, packing fruit closely together (3 rows of 3 pears; reserve remaining half for another use). Sprinkle tops of pears with remaining 1 tablespoon sugar. Sprinkle toasted almonds over tart between the pears. Transfer tart to a rimmed baking sheet.

Bake at 350 degrees until filling is puffed and golden brown, 60 to 70 minutes. Transfer to a wire rack to cool completely. Unmold just before serving.

Makes 1 (11-by-8-inch) tart.

From “New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites” by Martha Stewart





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