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Recipes that include celery

Lentil Soup

Tuesday, December 7, 2010

Lon works in midtown and often buys lunch from Food Exchange, right downstairs. It’s a modern deli, a little fancier and more organized looking than the old-school NYC deli. It wouldn’t be special enough to blog about except that Lon has been raving about their Lentil Soup for months. He complains on the days when he arrives too late and they’ve sold out. If he’s still thinking about that when he gets home, he must really like that Lentil Soup.

About a month ago, still raving about the lentil soup…he started suggesting I taste the soup and make it for him. One day, he came home with a cup of that lentil soup, heated it up while I was sleeping on the couch, woke me up and fed it to me. Two days later, he came home with a four pound bag of lentils. He was getting serious about this lentil soup.

Lentil Soup 2nd round 6

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posted by jessica at 11:22 AM 9 Comments » Add a Comment

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Mushroom Lo Mein

Friday, September 10, 2010

With Labor Day and Rosh Hashana this week, our kitchen renovation has been on hold, although deliveries did come in. I received all of our appliances on Wednesday. I wanted to do a little dance around my 6 burner stove and 12″ grill. The exhaust is massive, like a bathtub! The fridge didn’t fit through our door so the refrigerator doors had to be removed and put back on. Today, all of our cabinetry will be delivered. We’re close to the finish line!

Until then, we’re still at my parent’s house where mom is dutifully making dishes for me. I decided on a noodle dish and my mom suggested Mushroom Lo Mein, a simple and light dish she often throws together for lunch when she’s by herself. It’s vegetarian, full of mushroom flavor, and a variety of textures. My mom used celery this time but sometimes uses napa cabbage, whichever one she has on hand. The flavor is different but equally delicious.

Mushroom Lo Mein 8
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posted by jessica at 09:57 AM 11 Comments » Add a Comment

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Make Chicken Soup, Not War

Thursday, January 21, 2010

I’ve been working on this post since the beginning of winter, when I first started thinking about chicken soups. The variety of chicken soups across so many cultures is just so interesting to me. They are all different, yet share that common bond, the ability to comfort anyone, and make each of us think of home.

Chicken Orzo Soup

There isn’t anything scientific in the post. I did not set out to prove or disprove anything, or even test any theories. This is not about one being better than the others. I just wanted to try several different recipes and methods, just to take notice and appreciate what each had to offer, and each one did have something special to offer. I will make all of these again, and I hope this post is useful for you each and every winter.

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posted by jessica at 05:06 PM 15 Comments » Add a Comment

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Lamb Sauce

Thursday, December 10, 2009

When you’re introduced to new people, do you start chattering immediately, or does it take you time to warm-up and get comfortable? It always surprises me when Lon starts talking to random people outside, a guy waiting on line in front of us, the check-out clerk at Bed Bath & Beyond, or the couple standing in front of the restaurant we just walked out of. Though my friends and family can’t shut me up, I’m cautious around strangers. I just need to melt the ice a little.

Lamb Sauce on Egg Fetuccine 2

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posted by jessica at 03:14 PM 12 Comments » Add a Comment

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Crawfish Boil

Thursday, May 28, 2009

My friend Tammy is a sweet Southern belle from Baton Rouge, Louisiana. She went home for her little sister’s graduation and brought back some of her dad’s Crawfish Boil, which was amazing! Everything about it exceeded my expectations of crawfish. (You may remember when we made Crawfish Gumbo. We had a hard time finding crawfish here and what we ended up with wasn’t the best, I guess).

crawfish 2

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posted by jessica at 02:26 PM 6 Comments » Add a Comment

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Lamb Pizzaiola

Wednesday, March 25, 2009

Inspired by a recipe for Wine-Braised Lamb Shanks on Diners, Drive-ins, and Dives (prepared at Giusti’s Place), I created this recipe for lamb shanks. A little bit of spice and acid go a long way in my version. Their idea to serve the lamb with sauced, wet polenta inspired me to serve with a grilled polenta cake.

Lamb Pizzaiola over Grilled Polenta 1

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posted by Lon at 08:45 AM 11 Comments » Add a Comment

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Crawfish Gumbo

Sunday, March 22, 2009

Crawfish Gumbo was, by a good margin, the winner of the FoodMayhem Reader’s Choice: Crawfish Season, receiving 35.7% of the votes. There are many recipes already available online for Crawfish Gumbo, so my goal was to write a definitive guide. I’ve made gumbo quite a few times in the past, so I have a few tips to share. This post is more about the tips than anything else.

Crawfish Gumbo over Rice

The number one tip I have for you is (Tip #1): Don’t attempt to make gumbo unless you’re planning to spend the whole day making it!

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posted by Lon at 10:54 AM 19 Comments » Add a Comment

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Duck Fat Turkey Meatballs

Wednesday, May 28, 2008

After roasting that duck the other night, we were left with excess duck fat, which we of course saved. I decided to make turkey meatballs, fried in the duck fat, for a nice twist. You won’t really taste definable duck fat, but I do think it adds to the flavor of this dish. On a separate note, I usually brunois carrots for my red sauces, because carrots add a natural sweetness. I was feeling lazy today so I decided to try shredding the carrots on a box grater and the result was great. I may end up doing it the lazy way more often.

Duck Fat Turkey Meatballs 4

*some new photos added 11/23/09

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posted by jessica at 07:56 PM 7 Comments » Add a Comment

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Roasted Duck with Cherry Balsamic Glaze

Monday, May 26, 2008

Mmmm….duck, another meal I should not have made right before the wedding. It’s just so delicious though. I also find that whole duck is often over-cooked, or I just prefer under-cooked, whichever way you want to look at it but I don’t like dry meat. This preparation yields a very moist little duck, and it’s relatively easy for such an impressive looking dinner. It’s perfect for a romantic dinner for two if you’ve been dating long enough not to care about being a little messy.

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posted by jessica at 07:35 PM 3 Comments » Add a Comment

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Three Herb Pork Tenderloin on Ciabatta

Tuesday, April 8, 2008

I threw together this pork tenderloin, thinking that I would heat up some left over rice to serve with it, but then Lon called and he was going to be late coming home from work. The pork was already in the oven and almost ready to come out. It would no longer be hot when he arrived. Quickly, I switched dinner plans, the room temperature pork would now be made into a sandwich. When Lon got home, I sliced the pork into 1/2 inch slices, and laid it on ciabatta with a spread (half mayo/half whole grain mustard).

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posted by jessica at 09:06 AM 15 Comments » Add a Comment

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