Spicy Cold Braised Celery Recipes

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CELERY STRATA



Celery Strata image

Provided by Molly O'Neill

Categories     breakfast, casseroles, side dish

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 12

3 2/3 cups milk
5 eggs, lightly beaten
1 teaspoon salt
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh sage
1 1/2 cups ricotta cheese
2 tablespoons grated Parmesan cheese
1/2 teaspoon freshly ground black pepper
1 recipe spicy cold braised celery, made by cutting celery stalks across into 1/8-inch slices and omitting the cilantro
2 tablespoons plus 1 teaspoon unsalted butter, softened
18 slices 2- or 3-day-old white bread
8 ounces sharp white Cheddar cheese, grated

Steps:

  • Whisk together the milk, eggs and 1/2 teaspoon of salt. Stir in the thyme and sage. In a separate bowl, mix the ricotta, Parmesan, pepper and the remaining 1/2 teaspoon of salt and stir in the braised celery.
  • Grease a 9-by-12-by-2 1/2-inch pan with 1 teaspoon of butter. Place 6 slices of bread in the bottom and top with 1/2 of the ricotta-Parmesan mixture. Repeat, then finish with a layer of bread spread with the remaining 2 tablespoons of butter. Pour the egg mixture over the top, gently pressing down so it soaks through the bread. Wrap the pan in plastic and refrigerate overnight.
  • Preheat the oven to 350 degrees. Remove the plastic from the pan and sprinkle with Cheddar cheese. Put this pan into a large roasting pan on the middle rack in the oven. Pour boiling water into the larger pan to reach halfway up the sides and bake for 50 minutes.
  • Remove the smaller pan from the water bath, increase the heat to 400 degrees and bake for 10 minutes, or until the strata is puffy and brown. Let cool and serve.

Nutrition Facts : @context http, Calories 420, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 23 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 12 grams, Sodium 554 milligrams, Sugar 8 grams, TransFat 0 grams

BRAISED CELERY



Braised Celery image

A simple but flavorful side dish I often serve with spicier grilled or roasted meats.

Provided by Rayna Jordan

Categories     Side Dish     Vegetables

Time 35m

Yield 4

Number Of Ingredients 7

1 bunch celery, cleaned and cut into 4 inch pieces
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons butter or margarine
1 cube chicken bouillon
1 cup boiling water
1 tablespoon minced fresh parsley

Steps:

  • Arrange the celery in a single layer on the bottom of a large skillet. Season with salt and pepper. Dot with butter. Dissolve the bouillon cube in boiling water, and pour over the celery.
  • Cover pan, and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 30 minutes. Sprinkle with parsley before serving.

Nutrition Facts : Calories 75.7 calories, Carbohydrate 4.5 g, Cholesterol 15.4 mg, Fat 6.1 g, Fiber 2 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 730.9 mg, Sugar 2.2 g

BRAISED CELERY



Braised Celery image

Provided by Alton Brown

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

8 stalks celery, rinsed and trimmed, leaves chopped and reserved
1 tablespoon unsalted butter
Pinch kosher salt
Pinch freshly ground black pepper
1/2 cup good quality beef stock or broth

Steps:

  • Peel any of the fibrous outer stalks of celery with a vegetable peeler and slice into 1-inch pieces on the bias.
  • Heat the butter in a 10-inch saute pan over medium heat. Once melted, add the celery, salt and pepper and cook for 5 minutes until just beginning to soften slightly. Add the beef broth and stir to combine. Cover and reduce the heat to low. Cook until the celery is tender but not mushy, approximately 5 minutes. Uncover and allow the celery to continue to cook for an additional 5 minutes or until the liquid has been reduced to a glaze. Transfer to a serving dish and garnish with the reserved leaves.

COLD SPICY CELERY



Cold Spicy Celery image

Provided by Andrea Reusing

Categories     Vegetarian     Dinner     Lunch     Celery     Hot Pepper     Healthy     Potluck     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (as a small plate) servings

Number Of Ingredients 6

2 bunches celery (preferably organic)
2 teaspoons kosher salt
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon coarse Korean chile flakes
1 tablespoon toasted peanut oil
Sansho pepper to taste

Steps:

  • Remove darker green ribs from outside of celery bunches and reserve for another use. Slice inner pale green ribs (about 16 to 18, including tiny center ones) diagonally 1/2 inch thick (aim for about 7 cups). Toss with kosher salt and let drain in a colander set over a bowl, chilled, at least 1 hour.
  • Just before serving, pat celery dry and toss with lemon juice, chile flakes, and 1/8 teaspoon black pepper. Drizzle with peanut oil and season with salt and sansho pepper. Serve chilled, lightly sprinkled with sansho pepper.

SPICY SAUTEED CELERY



Spicy Sauteed Celery image

This side pairs well with steamed fish or pork roast.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

1 tablespoon unsalted butter
2 garlic cloves, thinly sliced
1 large bunch celery, cut into 1/2-inch pieces
1/4 teaspoon red-pepper flakes
Coarse salt

Steps:

  • In a large skillet, melt butter over medium. Add garlic and cook, stirring, until lightly browned, about 2 minutes. Add celery and cook, stirring occasionally, until crisp-tender, 6 minutes. Add red-pepper flakes and season with salt.

Nutrition Facts : Calories 52 g, Fat 3 g, Fiber 2 g, Protein 1 g, SaturatedFat 2 g

SPICY COLD BRAISED CELERY



Spicy Cold Braised Celery image

Provided by Molly O'Neill

Categories     side dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 10

8 stalks celery, cut crosswise on a diagonal into thirds, leaves reserved
1 tablespoon unsalted butter
6 scallions, chopped
3 cups chicken broth
2 tablespoons coriander seeds, finely crushed
1 tablespoon celery seeds, crushed
1/4 teaspoon chili-pepper flakes
2 tablespoons lemon juice
2 teaspoons salt
1 small bunch fresh cilantro

Steps:

  • Boil the celery in lightly salted water for 1 minute. Drain, cool under cold running water and set aside.
  • Melt the butter in a large nonstick skillet and saute the scallions for 2 minutes, stirring frequently. Add the broth, coriander seeds, celery seeds and chili-pepper flakes and simmer for 15 minutes. Add the celery and lemon juice. Cover, reduce heat to very low and simmer until the celery is tender, 10 to 12 minutes. If more than 1 cup of broth remains, remove the celery and continue cooking until the broth has reduced. Recombine celery and broth in a flat container, add the salt and refrigerate, covered with tinfoil, for 1 hour.
  • Chop 1/2 of the cilantro leaves with the celery leaves and add to the celery. Sprinkle the remaining cilantro on top and serve.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 709 milligrams, Sugar 5 grams, TransFat 0 grams

BRAISED CELERY



Braised Celery image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Saute 1 sliced onion in a skillet with butter until golden. Add 1 chopped carrot, fresh oregano, salt and pepper; cook 2 minutes. Peel 1 bunch celery; cut into long pieces and add to the skillet with 1 cup chicken broth. Cover and simmer until just tender, 20 minutes; uncover and boil to thicken. Stir in more butter and chopped parsley.

GEWüRZTE SCHWEINSRIPPCHEN (BRAISED SPICY SPARERIBS)



Gewürzte Schweinsrippchen (Braised Spicy Spareribs) image

Traditional recipe from Bavaria, Germany and Salzburg, Austria region. From an old newspaper clipping in my grandmother's recipe box.

Provided by Member 610488

Categories     Onions

Time 2h25m

Yield 6-8 serving(s)

Number Of Ingredients 17

4 lbs spareribs, cracked through center
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon black pepper
3 tablespoons shortening
1 1/2 cups beef stock or 1 1/2 cups vegetable stock
1/4 cup ketchup
3 tablespoons Worcestershire sauce
2 tablespoons vinegar
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
1/2 teaspoon clove
1 teaspoon allspice
1 bay leaf
1 garlic clove, minced
1 medium onion (chopped into quarters or large pieces)
2 tablespoons all-purpose flour

Steps:

  • Cut ribs into serving sized pieces. Coat meat evenly with mixture of flour, salt and pepper using paper bag method.
  • Melt in heavy skillet the shortening and add ribs. Brown slowly on both sides. Preheat oven to 350°F.
  • While meat is browning, Mix into stock ketchup, Worcestershire sauce, vinegar, celery salt, cayenne pepper, cloves, allspice, bay leaf and garlic. If using vegetable stock, add 6 tbsp Worcestershire sauce instead of 3 tablespoons.
  • Put meat into roasting pan and pour stock mixture over browned ribs. Add onion to pan.
  • Cover and bake at 350°F for about 1 1/2 hours or until ribs are tender.
  • With a slotted spoon, remove ribs and onion from pan onto a warm serving platter. Set platter back into cooling oven.
  • Skim excess fat from cooking liquid and strain cooking liquid into small saucepan.
  • Put into a 1 pint screw-top jar 1/4 cup cold water and the 2 tbsp flour. Cover jar tightly and shake until mixture is well blended.
  • Bring liquid in saucepan to boiling, stirring constantly. Slowly pour one half flour liquid into saucepan stirring constantly. Bring back to boiling. Add remaining flour liquid as needed to make desired consistency. Bring to boil after each addition. Cook 3 to 5 min additional.
  • Taking the platter from oven, spoon or pour half of sauce over ribs and onions and serve remaining sauce as gravy.

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