If you ever have the chance to buy the book The Chef's Companion, you won't go wrong. It is beside my computer all of the time. It is a concise dictionary of culinary terms and explanations and spellings of course and how to pronounce the words. It is by Elizabeth Riely copyright 1986.
Wednesday, January 9, 2019
Celery root
The house is clean and now I am ready to mess up the kitchen with celery root and potato gratin. Maybe. The celery root can scare people so I thought I would find them easily and cheaply, I mean who searches for recipes for celery root? It's ugly and hairy (at times) and if they don't have to use it they leave it. I, however, enjoy celery root and right now I have a big tray of carrots, potatoes and celery root roasting in the oven. By the way, they are not cheap and they are hard to find...at least for Andy who shops for me every day. I am serving the other vegetables with teriyaki pork loin. And, if there is anything left over, I will put it to soup. So, I have talked myself out of the gratin because I have no potatoes left to slice. And the above ideas sound tasty.
If you ever have the chance to buy the book The Chef's Companion, you won't go wrong. It is beside my computer all of the time. It is a concise dictionary of culinary terms and explanations and spellings of course and how to pronounce the words. It is by Elizabeth Riely copyright 1986.
If you ever have the chance to buy the book The Chef's Companion, you won't go wrong. It is beside my computer all of the time. It is a concise dictionary of culinary terms and explanations and spellings of course and how to pronounce the words. It is by Elizabeth Riely copyright 1986.
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