Tagged: ‘celery’

Julia’s Potato Leek Soup Adapted for the Slow Cooker

Potato Leek Soup is the workhorse of the French kitchen and has sustained many a soul on a cold night. What is quite remarkable is that you put a potato, a leek, cover with water and it just cooks up…

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Gringo Chili for a Crowd with Sour Cream Cornmeal Muffins

Sometimes you need a really good meat and kidney bean chili to make for a crowd.  Here it is, as basic and American as it can be, based on a recipe attributed to an actress popular in the 50s and…

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Champagne Risotto with Leeks and Celery

While you can use any champagne or sparkling wine, such as Prosecco, it can be fresh from the bottle or leftover flat dregs. I heat the champagne first to burn off a bit of the alcohol. This is has a good proportion of wine, so the flavor will be marked. If you want your risotto to look pristine, be sure to use white pepper.

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Very Veggie Vegetarian

I grew up with the meatless Friday–mac and cheese, filet of flounder, pancakes. I now consider that the practice run for becoming a vegetarian in the 1970s. Those were the days when granola had just been invented for Woodstock, and The Vegetarian Epicure and Moosewood cookbooks had not burst onto the scene yet to help the home cook with some new options. Being a vegetarian meant plenty of meatless spaghetti sauce with mushrooms, omelets, cheese sandwiches, and lentil soup, a staple in France and often brought to French class, in the struggle to adapt familiar dishes to a new lifestyle.

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