Celery, pea, and cherry salad

From Cooking Light magazine. A cool, crisp salad adds crunch and contrast to the menu. You can also use dried cranberries and walnuts.

3/4 cup sliced celery

1/3 cup of dried sweet cherries

1/3 cup of frozen green peas, thawed

4 Tbsp chopped fresh parsley

1-1/2 Tbsp of fat free mayonnaise

1-1/2 Tbsp of plain low-fat yogurt

1 Tbsp chopped pecans, toasted

1-1/1 tsp fresh lemon juice

1/8 tsp salt

1/8 tsp black pepper

Combine all ingredients, chill. Yield, 2 servings; serving size about 2/3 cup.

Blanquette de veau à l’ancienne

Serves 6-8 people.

3 lb of boneless veal in 2 inch chunks
6 cups of chicken stock, home made or canned
2 carrots, cut into chunks
1 large onion, quartered
2 cloves of garlic, unpeeled
2 celery tops
1 leek
Bouquet garni, salt, pepper

  • Blanch the veal: in a large casserole, cover the veal with cold water, bring it quickly to a boil, and let simmer for 1 minute before draining it in a large sieve.
  • Wash any residue off the pieces of meat under cold running water, scrub the casserole, and replace the veal in it.
  • Cover the veal with the chicken stock, and supplement the stock with water if necessary.
  • Add the carrots, onion, bouquet garni (thyme, bay leaf, parsley), garlic cloves, and the salt.
  • Slowly bring the stock to a boil, and skim the surface of any residual scum.
  • Then, reduce the heat to barely simmer the liquid.
  • Cook partially covered for 1 to 1-1/2  hours, or until tender.
  • While the veal is simmering prepare the white onions and the mushrooms.

The vegetables

20 to 25 small white onions, peeled and left whole
2 Tbsp of butter
2/3 cup of chicken stock
1 tsp of lemon juice, 1 lb of mushrooms, sliced

  • In a large saucepan you can cover tightly, heat together 2 Tbsp of butter and the stock.
  • Slowly bring this to a boil and, when the butter has melted, add the onions.
  • Cover the pan, reduce the heat, and simmer for about 30 minutes.
  • Turn the onions every now and then.
  • If the stock cooks away, add a little more from the veal in the casserole.
  • When the onions are cooked – pierced easily with a pointed knife – remove them from the pan with the slotted spoon, and set them aside in a bowl.
  • In the same pan, stir 1 tsp of lemon juice in the remaining stock, bring it to a boil, and add the mushrooms.
  • Cook them briskly for 5 minutes, remove then from the pan with a slotted spoon and set aside with the onions.
  • Pour any remaining liquid into the simmering casserole with the veal.

The velouté sauce

3 Tbsp of flour
3 Tbsp of butter
2 large egg yolks
1 cup of cream

  • When the veal is cooked, remove all the pieces from the casserole and strain the stock into a saucepan (press down on the vegetables).
  • Carefully drain the veal, onions and mushrooms of any juices collected in their bowls and add to the stock to be reduced as well.
  • Bring the stock to a boil and reduce to 2 cupfuls to use for the velouté sauce.
  • Melt the butter and stir the flour into it.
  • Cook this roux over low heat for a minute without browning it.
  • Then, slowly add the two cups of reserved veal stock.
  • Raise the heat and bring the sauce to a boil.
  • Lower the heat and let cook for 5 minutes longer.
  • Meanwhile mix together the egg yolks and the cream and pour into the sauce.
  • Season to taste.
  • Place the meat and the mushrooms and onions in a clean casserole.
  • Pour the sauce over them.
  • Gently but thoroughly mix.
  • Heat once more and sprinkle with parsley.

Veloutè de Roquefort

Serve 6 to 8 people.

1/4 cup of butter
1 onion, chopped
1 small head of celery, chopped
2 carrots, chopped
1 clove of garlic, chopped fine
1/4 cup of flour
2/3 cup of milk and 4 ¼ cups of stock
salt and pepper
1 oz of Roquefort cheese
4 Tbsp of cream
8 small slices of French bread, lightly toasted 

  • Melt three-quarters of the butter in a large pan and sweat the vegetables over a gentle heat for 10 minutes.
  • When all the vegetables are soft, remove from the heat and add the flour.
  • Return the pan to the heat and cook for 2 or 3 minutes, stirring all the time.
  • Add the milk, stock, salt and pepper and simmer for 15 minutes.
  • Crush the cheese with a fork and mix with the rest of the butter.
  • Remove the soup from the heat and whisk in the cheese/butter mixture together with the cream.
  • Taste and adjust the seasoning.
  • Place the bread in a warm tureen or in individual soup bowls and pour the soup over.
  • Serve at once.

Velouté de Coquille St. Jacques

For 4 to 6 people.

2 Tbsp of butter
1 cup of onions, sliced
2 carrots, some celery
2 cups of dry white wine and 2 cups of water to cover
1 lb of sea scallops (be careful to remove the attachment muscle)
1/4 tsp of curry
4 peppercorns
1 clove of garlic – bay leaf, parsley, thyme and fennel

  • Brown the onions in the butter.
  • Sweat the celery and carrots.
  • Add the wine, the herbs and the water if needed.
  • Bring to a boil, reduce the heat and cook gently for 20 minutes.
  • Meanwhile clean the scallops.
  • Drain the broth and boil it down for 5 minutes.
  • Season to taste.
  • Cook the scallops in the broth for 3 minutes.
  • Remove them from the broth and reserve.

Velouté souboise

3 Tbsp of butter
4 Tbsp of flour
2 cups of milk
Scallops and broth

  • Melt the butter, add the flour and cook for a few seconds.
  • Slowly pour in the milk to avoid any lumps.
  • Bring to a full boil.
  • Add the broth and the scallops.
  • Reheat without boiling.
  • Remove from the heat and add 1 egg yolk beaten in 1/2 cup of whipping cream.
  • Serve immediately with parsley.

Soupe aux poivrons rouges

3 Tbsp of virgin olive oil
3 Tbsp of unsalted butter
5 large red bell peppers, chopped
1 medium onion, minced
3 stalks of celery, chopped
1 1/2 quarts of homemade chicken broth
Salt and cayenne pepper to taste
3 Tbsp of fresh lemon juice

  • Heat the oil and butter in a saucepan over low heat.
  • Add the peppers, onion and celery and cook until the onion is soft but not browned.
  • Add the chicken broth and season with salt and cayenne.
  • Bring to a boil, cover, reduce the heat and simmer for 20 minutes.
  • Strain the broth into a bowl.
  • Place the vegetables in a food processor or blender with a little of the broth.
  • Purée.
  • Return to the remaining broth and adjust the seasoning.
  • Chill until ready to serve, then stir in the lemon juice and garnish with parsley.

Mama’s lentil soup

2 large or 4 small onions
3-4 carrots
3-4 celery stacks
1 bag of lentils
bay leaf

  • Simmer onions until brown.
  • Sauté carrots and celery.
  • Add lentils and three times as much water.
  • Add bay leaf and thyme.
  • Cook slowly on low heat until lentils are soft (about 1 hour).
  • Add curry near end of cooking process.
  • Remove bay leaf before serving.

Curried cream of celery soup

From the Ann Howard Cookery.

6 large celery ribs
2 medium yellow onions peeled and halved lengthwise
2 Tbsp butter
2 tsp curry, salt and pepper
1 quart of beef stock
2 cups of light cream

  • With metal disc, slice the celery and the onions.
  • Sauté in melted butter until slightly brown
  • Stir in curry powder and let mellow.
  • Add salt and pepper.
  • Put in the beef stock and simmer 40 minutes.
  • Strain the vegetables and purée with the steel blade (add a bit of the liquid).
  • Put in a soup pot and allow to come to a boil.
  • Add the cream.
  • Bring to serving temperature without boiling.

Salade tourangelle

This is a salad made with different vegetables, raw or cooked, each kept separate, but served together in the same dish.  You can include:

  • Asparagus tips, artichoke hearts or green beans – cooked and sprinkled with a vinaigrette to which you have added pepper, some finely chopped shallots, tarragon, and a little garlic and parsley.
  • Raw Savoy cabbage or red cabbage – sliced thin and sprinkled with the above dressing.
  • Sticks of celery – remove all the strings and serve raw, sprinkle with lemon juice, salt and pepper.
  • Raw button mushrooms – finely sliced and sprinkle with lemon juice. Dress with heavy cream flavored with mustard and seasoned with salt and pepper.
  • Cucumbers – marinated with vinegar and salt, drained. Dress with sour cream and fresh dill.

Roast 1 or 2 cups of walnuts in a 400°F oven for 8 minutes. Chop coarsely and sprinkle in the various dressings.