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celery root

My crunchy three cheese and veggie panino: “Blame” it on the celery sticks!

Yes, I want texture – and I’m looking at you, celery stick. Why did you have to make my three cheese panino so crunchy and delicious? Firm and perfumed, with an emerald appearance and a lovely bite, you are the perfect addition to lunches in a hurry – and you are here to stay 🙂

We’ve always been celery root fans – but sticks? Not really. My mom and aunt never used the sticks in their cooking, and eating them raw was unheard of. They would add shredded celery root to soups and stews and would throw away the stalks – or, in the best case scenario, they would use the stalks as a “filler” when canning stuffed peppers or cabbage.

Since coming to this country I have learned there’s more to celery sticks than meets the eye, and my appreciation of them has increased. My mom used a few sliced sticks in a soup just before she left for Europe: I simply couldn’t believe how much the flavor of the soup had been enhanced! Still in awe, I decided to use celery sticks in a panino. The recipe below is the result of these recent “celery experiments.”  Keep Reading

Chicken liver paté: Less waste, more deliciousness

I’ve always been a big fan of using chicken liver, hearts and gizzards in cooking. I like their unembellished appearance and enduring humbleness, and I am in love with what they represent to me. This shouldn’t come as a surprise: I grew up in a time when every bit of meat was much appreciated, and getting hold of a small pack of chicken liver was a reason for celebration. I remember my mom and my aunt chopping them finely and using them to make a “diluted” meat dish, made up of a small amount of meat, a whole lot of bread, some water to bind it all together, and very few spices. I grew up with the idea that chicken liver was an expensive delicacy, and that you could only eat it on special occasions. Keep Reading