Monday, November 21, 2016

Red Corn

The first time I made these grits, the flavor was very rich and interesting, but they remained very tough even after cooking overnight in the Crock Pot.  For the coming week, I am soaking them overnight first, and will then give them a good long cooking, before baking them in a Fitzu pumpkin.  In spite of their name they are kosher and vegan.


Friday, November 18, 2016

סעלעריע װאָרצעלעך Celeriac Tendrils

I was very excited to get hold of this celeriac from Lucky Dog Farm at the Union Square Greenmarket.  It differs from most celeriac you are likely to find in two related particulars.  It is really clean, and all the little roots are still attached.  Having washed and peeled countless celeriacs while translating, annotating and adapting Fania Lewando's Vegetarian Cookbook I can tell you this makes life much happier, and we need every tendril of happiness we can grasp.  I am planning to  to use the bulb of the celeriac in one of the stuffing/dressing dishes, and to make tiny little celery French fries with the roots.

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