Posted on 01/04/2018 4:03:17 PM PST by Jamestown1630
At this time of year - after a month of holidays, parties, and attendant gustatory overindulgence - I find myself looking for bright, fresh recipes using vegetables. Recently in my reading I came across a reference to ‘Crab Louie’, which I remembered from somewhere but had forgotten.
Crab Louie (or Crab Louis) is a salad originally dating from early-1900s San Francisco, with Crab as the centerpiece; and it includes boiled eggs, tomatoes, asparagus, and a creamy dressing which can be like a Russian, Thousand Island, or sometimes Green Goddess. Here’s the Wiki on it:
https://en.wikipedia.org/wiki/Crab_Louie
And here, from Food and Wine, is a recipe:
http://www.foodandwine.com/recipes/crab-louie
I’m not sure whether I posted this recipe for ‘Celeri Remoulade’ previously, but it comes from a tiny little book called ‘Simple French Cooking’, published by the Peter Pauper Press in 1958. You can find many versions of Celeriac Remoulade, but the one in my little book seems very bright and special. The celery root is julienned, blanched, marinated in a vinaigrette, and then served with Remoulade sauce. (Celery Root is a very ugly-on-the-outside vegetable, with a lovely-on-the-inside taste; and worth trying if you've never had it.)
Celery Root Remoulade
Peel and then cut a celery root into julienne strips, and boil for 1 minute to prevent darkening. Cover with French Dressing (see below) and place in the refrigerator for 6 to 8 hours. Drain and mix with Remoulade sauce.
Remoulade Sauce:
1 C. Mayonnaise
1 Sour Pickle, finely chopped
1 T. Capers, patted dry and chopped
½ T. prepared mustard
1 tsp. Parsley, chopped.
Here, according to the book, is the 'Basic French Dressing’ for marinating the celery root:
½ C. Olive Oil
¼ C. Vinegar
½ tsp. Salt
1 tsp. Sugar
1/8 tsp. Paprika
My husband says that for those who have resolved to ‘go Paleo’ or try an alternate low-carb diet in the New Year, this Celeriac recipe is a perfect vegetable addition. (We argued about the teaspoon of sugar, but I would put it in, especially if you aren’t in an "induction" phase of the diet - over the whole recipe, it's not that much ;-)
-JT
This week: Some Lighter, Fresher things for after the holiday indulgence.
(I planned this thread before almost the entire nation went into Deep Freeze mode; so post your favorite soups and warming comfort food, too!)
If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.
-JT
Looks yummy! I always start craving green stuff this time of year!
We are in serious, ‘Hunker down’ mode with the sub-zero temps up here on the Frozen Tundra. A day of 20 degrees feels like a heat wave!
Got sprouts sprouting and salad greens growing indoors and sourdough starter started. ;)
We have a freezer full of beef, bear, pork, venison, elk and fish. If the power fails? No problem! Sub-zero temps will keep everything frozen, LOL!
Winter? Do your worst! :)
Celeriac salad is as important as carrot salad in Switzerland. In fact, the shredded salads (in vinaigrette, never mayo) are often served together on the same plate, maybe the sides for a lunch. I do miss it. I haven’t seen celery root in stores much.
The first salad, I mistook for nicoise. Which is a kosher kind of similar salad anyway, since I couldn’t eat the seafood one. Can’t vouch for this recipe but it looks right, and makes me want some soon. The tuna needs to be in olive oil, not water. Yummier.
http://www.foodnetwork.com/recipes/food-network-kitchen/classic-nicoise-salad-recipe-2127613
Um, guys, sorry, you know we have it SUCKY out here in the Sanctuary State of CA, but.... I was in a tank top today at the park... it’s still in the high 70s in the afternoons here... sorry for your freeze. My house is freezing cold though and my room never gets above the low 60s. Does that help? We have a lousy heating system here. The fam won’t put in a new system and the rest of the family rooms seem to be heating ok. You guys stay warm. And I am jealous of the snow. Got my uggs on, ready for any snow you shovel my way.
That looks delicious! I had lunch Tuesday w/ a friend & we had a salad before we hit the fried comfort food. She joked that it was the first green thing she’d had since the holidays. I admitted to same. Oh the shame........
That celery recipe looks interesting. It’s something I’ll have to try it now. I love celery, it always smells so fresh. But I never quite know what to do with it, except as part of the Trinity.
Brrrr! But even my car is almost a fridge, staying in the 40s til 9 am. In SoCal. It does get chilly at night here, desert air and all. I wish we had a freezer full of venison though!
I envy your freezer full of meat! We are about to get a half a cow and don’t have a chest freezer in which to put it. Doesn’t seem to be a crisis as we could easily store it in the shed or trailer right now! Will have to buy a freezer this weekend. The problem is that I will see all the beautiful ranges and dishwashers (both will be needed once kitchen renovations are finished) that I can’t focus on the boring chest freezer that’s needed now.
Ants on a branch!
Crab Louie. Wow, there’s a real blast from the past!
We are way down south & our heating/ac unit is not keeping up w/ the single digits we’ve been having. We have a duraflame, but we went to Walmart on New year’s day & everyone was buying a space heater. We bought a Lasko tower heater & it has made a big difference. The aisle of heaters was packed!
Stay warm.
We’re doing sprouts too. Harvested a big jar of Red Clover the other day, and have Broccoli and Daikon; I think the Broccoli is failing (old seeds) but the Daikon is doing good.
And here I thought you were back in your Uggs, braving those harrowing 60-degree temps ;-)
We’re at 19, and will hit a low of 9 tonight. Fortunately, the wind dried off all of the wet todayo, so we probably won’t face ice on the roads in the morning.
I wonder if there are any diners that still offer it. I’ve never seen it on the menu anywhere.
My brother goes over to the coast and goes crabbing. I’ve had two messes of Dungeness so far. Crab, crab sandwiches, and cream crab on toast. I never was a big fan of crab Louie.
I snack on celery quite a lot. Just with salt if it’s summer and I’ve been working hard, or dipped in hummus as an afternoon snack. Or you can fill it with cream cheese, wrap the filled stick with prosciutto, and chow down. I often do that with sliced tomatoes and good cheese as a light lunch.
We cleaned out a lot of leftovers from the fridge and freezer after the Holidays - and then a water main break left us with no running water to wash all those containers.
Had to use most of our ‘prepper stash’ of gallons of water to flush toilets.
Fixed now; but temps are going so low over the next few days I’m worried about another break.
We have a sheltered nook of the yard that gets wild spring greens almost constantly from November to March. I can get about three cups a week without making a dent, and it makes me happy and saves on the grocery bill. :)
I grilled some organic, grass-fed burgers topped with a raw Swiss. Onions, pickles, mustard and ketchup.
Ummm.
In 68deg sunshine, today.
Just sayin’ :)
Crack Chicken
2 lbs Chicken Breast
1 packet Hidden Valley Ranch dressing (from here on I will be making this from scratch)
8 oz Cream Cheese (may try yogurt next time)
9 slices of bacon
Throw in Instant Pot for 20 minutes on high pressure. Throw in cooked bacon, then shred chicken. Throw on pretzel buns (my preference).
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