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
Yeah, ‘Just Sayin’ ;-)
We’re supposed to get a slight thaw next week; but still have February to get through. That is often our worst for snow and ice.
(But, we’ve only had one perceivable earthquake here during my lifetime - Just Sayin’!)
Never cooked venison but for some reason that’s this seasons goal.
Best part of winter up here this year is your back porch becomes your freezer! I really really want to work with deer soon.
Does the raw bacon go in the Instant Pot or do you cook it separately?
I’m going to show that to my husband - he’s the Instant Pot Engineer here, and I think he’ll like that!
Cook it separate.
You don't lose things in a upright like you tend to in a chest.
At least I don't but you may be on of those super organized people who has never emptied out the freezer only to find six packets of unlabeled items that you were sure you never saw before.
Maybe it is just me. Maybe my freezer had gremlins. :)
Today we were feeling a little better so I made chili and a nice green salad. I used a bottle of beer for the liquid and a can of Rotel for a bit of an extra kick. Some lime pepper and black beans because that was what first came to hand.
The salad was a simple green salad with a bit of everything I had left over. Some blue cheese, raspberries, toasted walnuts and onion. There were just traces of blue cheese dressing left so I added some tarragon vinegar, olive oil, honey, cracked pepper and salt to the jar and shook it.
Pretty good even if I do say so myself.
Mr. Bear apparently liked it because he finished off the bowl.
Super easy to make and tasted great to. I just pulled a pork tenderloin out of freezer tonight and had it shredded with some BBQ sauce in under an hour. I barely touch my stove now that I have it,
I like the idea of an upright, because I’m the one who usually cleans it out and hunts around in it. But Husband says that it’s less efficient - every time you open, the cold escapes, while with a chest, the cold sinks...
There are a lot of variations, but that recipe is the one with the least ingredients. Google Crack Chicken Instant Pot, and a ton will come up.
Yes; pulled pork is our favorite thing to make in it so far.
Do you have a recipe for the from-scratch Ranch Dressing mix?
This is the one I am going to try - https://www.gimmesomeoven.com/homemade-ranch-seasoning-mix/
I didn’t realize the store bought packets have MSG in them. So going to homemade from now on.
Your chili sounds amazing. I’m in total agreement on the upright vs chest freezer. Good grief, I forget stuff in the back of the fridge! Organization is not my strength. I just need to convince my husband.
Funny how much we just do things because that’s the way our parents did it. His mom had a chest freezer-still does, probably the same one.
My mom had an upright, but now has a chest freezer and a second fridge/freeezer.
Maybe I can find a fabulous deal on an upright.
I am five foot so reaching into the bottom of the freezer means either getting out a step stool and the grabber or calling Mr. Bear to get it out for me.
He got the point and I got my upright.
I’m only a few inches taller, and it’s a pain for me, too!
I will save that. Good for Ranch Dressing, too. Thanks!
I had Crab Louie at Tadic’s Grill in San Francisco many years ago on my birthday. It was delicious but huge!
My children in NY, VA, SC, and KS are all having it worse than we are in WI. Those in the Eastern time zone are nearly hysterical. I say, come to WI. We know how to handle it!
And here I thought you were back in your Uggs, braving those harrowing 60-degree temps ;-)
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.