April Recipe - Celeriac in a Garlic-Tomato sauce

Celeriac, also known as celery root, is an often-overlooked vegetable that usually ends up mashed as a potato substitute or shredded in a salad.  Celeriac is actually a delicious vegetable that is low in starch and calories, high in dietary fiber, and tastes very much like celery crossed with parsley.  This recipe capitalizes on Celeriac’s wonderful flavor and treats it as a vegetable in a tasty side dish.

• 1 Lb Celeriac (1 small root)
• 1 large onion coarsely chopped into ¾” pieces (about 2 cups)
• Olive oil
• 3 Tbsp chopped fresh garlic
• ¼ tsp crushed red pepper flakes
• ½ cup Capriccio or Lakeshore Red (low tannin red wine)
• ¼ cup chicken or vegetable broth
• 14 oz can diced tomatoes, undrained
• 2 Tbsp capers
• 1 Tbsp tomato paste

Prepare the Celeriac by slicing off the top and the tough outer covering using a sharp knife.  Slice the bulb into ½ inch thick slices.  Then slice the slices into ½ inch wide strips.

In a 12 inch skillet, sauté the onions over medium-high heat, stirring often, until the onions a soft and lightly browned, about 10 minutes.  Add the 3 Tbsp garlic, reduce the heat to medium-low, and stir constantly for 30 seconds.  Add the red wine and reduce over high heat while stirring often until the liquid is about half.  Add the broth, diced tomatoes, Celeriac, and red pepper flakes.  Bring to a boil over high heat, cover, and lower the heat to medium.  Simmer for 10 minutes, stirring often.  Uncover.  Stir in the capers and 1 Tbsp tomato paste and cook over medium-low heat until the tomato sauce is thickened and the Celeriac is soft.  Serve immediately as a vegetable side dish.  Serves 4.

March Recipe - Shrimp and Avocado Salsa in Pita Toasts

Food and Wine Pairing for March 2009



Shrimp and Avocado Salsa in Pita Toasts

Recommended Wine: Blanc De Blanc

Alternative Wine: Pinot Grigio



Ingredients:

¾ pound bay shrimp, drained but not rinsed
¼ cup finely chopped sweet or red onion
1-1/2 cups chopped ripe red tomatoes
1 ripe avocado, peeled and cut into ¼-inch dice
1 jalapeño, seeded and minced
1 tablespoon fresh lime juice
2 tablespoons seafood cocktail sauce
½ cup coarsely chopped cilantro
Kosher salt
4 pita bread rounds, cut into 8 triangles each

Garnish: cilantro sprigs (optional)


Preparation:

In a medium, nonreactive mixing bowl, combine shrimp, onions, tomatoes, avocado, jalapeño, lime juice, cocktail sauce, and chopped cilantro and mix thoroughly but gently. Refrigerate, covered, for 2 to 3 hours before using. Season to taste with kosher salt.

Lightly toast pita bread so that it is warmed through but not crispy. Spread pita open and spoon shrimp mixture into it. Serve on a large platter garnished with long sprigs of cilantro. Serves 6 to 8 as an appetizer.