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Post by justjohn on Jan 16, 2008 6:32:04 GMT -7
  Hey folks, I tried a new vegetable, for me at least, in cooking today. It is celery root (celeriac) and it is simple to prepare. The method I used was to peel, cut up and boil it like a potato, add potatoes in to the boil about 10 minutes later, boil until tender and prepare as mashed potatoes with butter and cream. Tastes very good. Just like your favorite mashed spuds with a hint of celery. Very refreshing. Dinner for tonight is 'Southern Fried Chicken ala Morawski'. Two things I do differently is that I use Grape Seed oil almost exclusively and, instead of cut-up chicken parts I use cut-up turkey parts. Accompanying this will be mashed golden yellows, steamed fresh peas and home made corn bread with maple syrup. Desert is home made peach cobbler with cinnamon ice cream and Kona coffee. Anybody for a snowmobile ride north? ;D ;D   ;D
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Post by rdywenur on Jan 16, 2008 8:56:12 GMT -7
Wow JJ...you sound like quite the chef...cinnamon ice cream...homemade?  In regards to celeriac is this what they in Germany called raddi....you know those little white veggies that look like turnips or giant white radishes. When I was in Germany they were made everyday and served (was the only thing I didn't like besides those strange sausages..some that looked like headcheese) The raddi was sliced thiin and mixed with oil and vinegar. So if this is celeriac maybe they taste better cooked. And what is SF CKn a la Morawski? |
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Post by valpomike on Jan 16, 2008 9:17:52 GMT -7
This, Celeriac is nothing new, it has been used by many, for a long time.
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Post by rdywenur on Jan 16, 2008 9:25:40 GMT -7
And your point is?
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Post by justjohn on Jan 16, 2008 10:40:30 GMT -7
I believe his point is that it is new to me. I don't know if this is raddi or not as I have not tried raddi. But celeriac is not of the radish family. Southern fried chicken ala Morawski is nothing more than my method of doing a fried chicken recipe. I do use grape seed oil and dip the turkey parts in beaten eggs, flour and then eggs and finally bread crumbs (Store bought). Fry it to a golden brown. (finger lickin good) Corn bread with maple syrup is a corn bread mix with some of the liquid replaced by maple syrup for a unique sweet flavor. Cinnamon ice cream is easy enough. You make a vanilla ice cream and add cinnamon to flavor. Using cinnamon ice cream on peach anything (cobbler, pie etc.) is delicious. These two flavors go together well. I am not a chef. I am retired medically and, being very bored with myself, decided to take up cooking. It is an art form in itself and is very creative. All of my family and friends line up for an invite when I cook our dinners. Typical was Christmas. Since my wife and daughter had to work I decided to cook for my neice and two daughters. Well, it turned out 19 sat down at the table in the end. All were well fed and libations were generous. None left unwelcome. Thank God for Polish customs. |
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Post by kaima on Jan 16, 2008 11:20:03 GMT -7
Hey folks, I tried a new vegetable, for me at least, in cooking today. It is celery root (celeriac) and it is simple to prepare. Tastes very good. Just like your favorite mashed spuds with a hint of celery. Very refreshing. Jahn, it seems you got people excited! It was new to me as well. When i moved to Germany and discovered that their idea of celery was not our idea of celery. It sounds like celeriac is the american word for what they call celery. Maybe Charles can confirm this. Kai Bon appitit! |
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Post by livia on Jan 16, 2008 11:24:27 GMT -7
I understand we are talking about  I use celeriac (as in the picture) in four dishes. 1. The most often - as a part of a multivegetable soup base, boiled until soft together with carrots, leek, very small onion. On this essence I build the soup I like. 2. Salad. Celeriac and apples grated together, with lemon juice and little of something hot like hot peppers, hot mango pickle, even tabasco will do. Or with rasins ansd some sour cream instead of lemon juice --> the sweet path. 3. Chips. I cut the vegetable into extremely thin slices (I use the fromage knife) and deep fry. Salt and hot peppers powder added make it even better. 4. Soup. I add celeriac minced in the machine into homogeneous mass to the soup base, together with butter, cream, egg. I add a lot of pepper and netmeg, both go very well with celeriac. They like each other! Just John, my personal observation is that the men who like to cook are the most creative! ;D ;D ;D |
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Post by justjohn on Jan 16, 2008 11:51:59 GMT -7
Livia,
You've got it. That is exactly what I cooked. I really enjoyed the flavor.
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Post by valpomike on Jan 16, 2008 19:57:40 GMT -7
just john
Next try a apple, they are great also.
Michael Dabrowski
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Post by justjohn on Jan 17, 2008 3:07:39 GMT -7
just john Next try a apple, they are great also. Michael Dabrowski My - - My, Cinicism. How original. |
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Post by bescheid on Jan 17, 2008 7:13:08 GMT -7
Livia
Thank you also, for I have been very confused with this name. I thought perhaps as Chris it was rettich, then not so with J.J. discription.
Then with your photo! Yes, sellerie!
I like the sound of your soup, it should be very delicious!!
Charles
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Post by bescheid on Jan 17, 2008 7:18:04 GMT -7
J.J.
How interesting, your cooking! By sound of things, you have developed a very fine art in the skill of cooking!!
Just a name was confusing in the first, but with Kai and Livia the muddy water of ignorance was soon removed.
Now I am hungry once again.....
Charles
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Post by rdywenur on Jan 17, 2008 7:21:44 GMT -7
JJ you have me curious now. My German friend emailed me and told me that the raddi was a large white radish and that they buy a Japaneese one here in the states (guess the regular ones are not available) So the raddi and the celeriac are not one and the same. I am going to try it. (Maybe even your recipe...hehehe as that sounded soooooo good) I have heard of it mentioned many times in recipes but have never tried it myself.
Cooking is an art indead. I have taken a Gourmet Cooking class and id I can find all my recipes will post some for you. (Maybe that is why the cinnamon ice cream sounded familiar) This was a class a couple held in their home. We watched step by step as they cooked it in their kitchen and then we all ate the meal at the end (no doggie bags but recipes for all was included) Space very limited (maybe 10 tops so the classes were hard to get into since many jsut signed up for the next class on the spot) Maybe this is something you could do... Also the class ended exactly at 8p no ifs ands or buts.
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Post by justjohn on Jan 17, 2008 7:54:01 GMT -7
JJ you have me curious now. My German friend emailed me and told me that the raddi was a large white radish and that they buy a Japaneese one here in the states (guess the regular ones are not available) So the raddi and the celeriac are not one and the same. I am going to try it. (Maybe even your recipe...hehehe as that sounded soooooo good) I have heard of it mentioned many times in recipes but have never tried it myself. Cooking is an art indead. I have taken a Gourmet Cooking class and id I can find all my recipes will post some for you. (Maybe that is why the cinnamon ice cream sounded familiar) This was a class a couple held in their home. We watched step by step as they cooked it in their kitchen and then we all ate the meal at the end (no doggie bags but recipes for all was included) Space very limited (maybe 10 tops so the classes were hard to get into since many jsut signed up for the next class on the spot) Maybe this is something you could do... Also the class ended exactly at 8p no ifs ands or buts. Wish I had something local like that. It sounds like fun. I believe 'A Taste of Home' sponsors something like that throughout the country.  |
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Post by Jaga on Jan 17, 2008 9:50:53 GMT -7
John,
In Poland celeriac (celery root) is knows simply as celery. We use it to many dishes, my mom always used it for vegetable salat. I did not even know a green celery before I came here.
Unfortunately, I do not see celery root here in Idaho in groceries.
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In regards to celeriac is this what they in Germany called raddi....you know those little white veggies that look like turnips or giant white radishes. When I was in Germany they were made everyday and served (was the only thing I didn't like besides those strange sausages..some that looked like headcheese) The raddi was sliced thiin and mixed with oil and vinegar. So if this is celeriac maybe they taste better cooked. And what is SF CKn a la Morawski?
