Kae’s Greek Celery Hearts

This is similar to celery victor originally invented by Chef Victor Hirtzler of the San Francisco St. Francis Hotel. Unlike celery victor, this is cooked in water,  and may be served warm or cold. This recipe came from Andros Island (not too far from Athens) where my mother visited by boat.

Preheat oven to 350 F.

2 Heads celery, trimmed and quartered 

½ Bay leaf

4 Allspice berries

½ Teaspoon brown mustard seeds

3 Tablespoons olive oil

1/4 Teaspoon thyme

1/4 Teaspoon salt

1/2 Teaspoon lemon zest, minced

1/2 Tablespoon lemon juice

1/4 Teaspoon pepper

Water per recipe

Garnish

2 tablespoon minced parsley

Trim the tops off two heads of celery. (Save these for soup or salad) Quarter celery length wise.  Place in Pyrex dish. Bring water level half way up on the celery; add other ingredients save the parsley which will be used for garnish. Bake in center rack for 30~40 minutes until tender. Baste several times while cooking.  Arrange celery on a serving platter. Reduce the liquid stock to just enough to pour over celery. Strain stock and pour over celery. Garnish with minced parsley. Serve warm or cold.

Notes:

1. This is a food that has good minerals and vitamins A, B6, C, K and good source of dietary fiber.

Crème Brule

Ramekin are available specifically for this dessert and the best are characterized by being shallow and about three to three and a half  inches in diameter which allows for the right portion per person while providing an ample surface for a generous topping of caramelized crisp sugar.

2 1/2 cups heavy cream
4 large egg yolks, well beaten
4 tablespoons sugar

2 teaspoons Bourbon vanilla

Topping Brown sugar

Bring cream to a boil, and boil about 30 seconds.  Pour it immediately into the well beaten egg yolks, sugar and whisk them together.  Return the mixture to the pan. (If you pay attention, you do not need to use a double boiler. (See note) Continue cooking on medium without allowing the mixture to boil.  Wisk the mixture until it thickens and coats a spoon. Immediately remove from heat.  Pour the mixture into ramekins.  Cover ramekins and refrigerate overnight.

Prior to dessert, top each ramekin with a thin layer of brown sugar (teaspoon) and caramelize each ramekin sugar topping with a torch very quickly in order to keep the custard cold and firm. Garnish with a few fresh raspberries and a sprig on mint.

Note:

Improvise a double boiler, if you don't already have one, with a saucepan and bowl large enough to sit atop the sauce pan

Rutabaga Casserole, Kae’s

Cruciferous vegetables such as broccoli, brussels sprouts, and cauliflower, are members of the cabbage family; they get their name from their four-petaled flowers, which look like a crucifer, or cross. Other cruciferous vegetables include arugula, bok choy, collards, kale, mustard greens, rutabaga, turnip greens, and watercress.

The rutabaga is a root vegetable that looks very much like a turnip with yellow-orange flesh and ridges at its neck. Although this beta carotene-rich vegetable has been grown in the U.S. for 200 years, it is an uncommon but good tasting vegetable with a delicate sweetness and flavor. The rutabaga is easily prepared and has great nutrition. It was one of my mother’s favorite.

Preheat oven to 350 F.

2 ½ Pounds peeled rutabagas¹ diced into ¼ cubes

1 Plus 2 teaspoons salt

¼ Cup dry bread crumbs

¼ Cup heavy cream

½ Teaspoon nutmeg

1 Teaspoon brown sugar (optional)

2 Eggs lightly beatened

3 Tablespoons soft butter

2 Tablespoons butter cut in tiny bits

Pepper

Garnish

Chopped parley and pinch of paprika

Cover 8 cups of diced rutabagas with just enough cold water to cover them. Add 1 teaspoon of salt and simmer until tender 15~20 minutes. Drain well. Cool a bit then add beaten eggs, cream, bread crumbs, 2 teaspoon salt, nutmeg, (optionally brown sugar) and 2 tablespoons soft butter. Use the remaining 1 tablespoon of softened butter to butter a 2 ½ quart casserole dish. Fill casserole with mixture and dot top with butter and a few grinding of pepper. Bake uncovered at 350 F for 1 hour.

Notes:

1.        Rutabagas are a yellow-fleshed vegetable cross between cabbage and turnip. Turnips have been growing wild in Siberia and eaten since prehistoric times. Turnips and rutabagas are mildest and more tender when they are of medium size or smaller (turnips should be 1 1/2 to 3 inches in diameter and rutabagas 2 ½ to 4 inches in diameter.) The best Rutabagas come from a northern climate where they grow slowly thus developing sweetness and flavor. Rutabagas and turnips were the root vegetable of war and Depression and are often considered by many chefs to be unworthy of appearing on the menu.