Ingredient: Celery

Pasta Fagiole (Louise’s)

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 Pasta Fagiole (Louise's)
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Cuisine Italian
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Cuisine Italian
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Instructions
  1. Saute garlic and celery in olive oil until soft
  2. Add tomato sauce to garlic and celery and cook for 15 minutes
  3. Add 1 can bean (with juices)
  4. Add pasta (save liquid it cooked with in case soup needs to be thinned)

Vegetable Soup

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 Vegetable Soup
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Instructions
  1. Fill large pot at least 3/4 full with water
  2. Cook for 1.5 to 2 hours

Shrimp Mousse

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 Shrimp Mousse
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Instructions
  1. Make night before or very early in the day.
  2. Heat undiluted soup to boil
  3. Dissolve gelatin in 1/2 cup of shrimp juice
  4. Stir soup into gelatin and add cream cheese
  5. Beat until smooth
  6. Refrigerate to cool
  7. Blend shrimp, mayo and chopped vegetables and fold into cooled mixture
  8. Grease mold slightly with salad oil, removing excess with paper napkins.
  9. Pour into greased mold and chill until set.

Shrimp (Bryce’s with sauces)

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 Shrimp (Bryce's with sauces)
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Shrimp
Norwegian Sauce
Seafood Sauce
Lemon Mayo
Remoulade
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Shrimp
Norwegian Sauce
Seafood Sauce
Lemon Mayo
Remoulade
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Instructions
Shrimp
  1. In a large pot, combine about 8-10 cups of cold water, onion, garlic, bay leaf and celery.
  2. Bring to boil and simmer 5 minutes
  3. Add shrimp, then lemon and simmer until just pink (about 5 minutes)
  4. Drain under cold water and chill
Remoulade Sauce
  1. Mix and refrigerate for 1 hour or more

Salmon Mousse

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 Salmon Mousse
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Instructions
  1. Poach salmon with onions, bay leaf and celery.
  2. Separate from skin and mash salmon, making sure that there are no bones
  3. Add the rest of the ingredients and refrigerate for a few hours before serving

Caponata

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 Caponata
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Instructions
  1. Half onions, peppers crosswise and slice thin lengthwise. Slice garlic and celery thinly. Cute eggplant into 1/2 inch cubes
  2. In a large, deep skillet, combine 1/4 cup of the olive oil with the onions and a pinch of salt
  3. Cook over low heat, stirring occasionally, until soft and translucent. About 5 minutes.
  4. Add peppers with another pinch of salt, cover and cook until softened, about 5 minutes
  5. Add garlic and cook just until fragrant, about 2 minutes
  6. Add tomatoes, parsley stems and thyme sprigs
  7. Cover and simmer gently, stirring from time to time, until the onions and peppers are tender, about 15 minutes
  8. Meanwhile, in another skillet, heat 2 tablespoons of the oil
  9. Add the celery ribs and leaves and cook over moderate heat, stirring occasionally, until beginning to soften, about 8 minutes
  10. Transfer the celery to a bowl, season lightly with salt and stir in the thyme leaves
  11. In the same skillet, heat the remaining 1/2 cup olive oil
  12. Add the eggplant and cook over moderate heat, tossing occasionally, until lightly browned, about 8 minutes
  13. Transfer the eggplant and the celery to the skillet with the tomatoes, peppers and onions. Season with salt.
  14. Cover and simmer gently until all the vegetables are soft, about 20 minutes
  15. Meanwhile, in a small bowl, combine the vinegar and sugar; stir to dissolve the sugar
  16. Add the vinegar mixture, capers and olives to the vegetables and simmer over low heat to blend the flavors, 1-2 minutes
  17. Season with salt and black pepper
  18. Discard the parsley stems and thyme sprigs and transfer the caponata to a large serving bowl to cool
  19. Serve warm or at room temperature but not chilled
Recipe Notes

Can be refrigerated for up to 2 days

Bolognese Sauce (Williams Sonoma)

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 Bolognese Sauce (Williams Sonoma)
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Instructions
  1. In a Dutch oven or large, heavy flameproof casserole dish over medium-low heat, melt 2 Tbs. of the butter with the olive oil. Add the pancetta and sauté until just starting to crisp, about 3 minutes. Add the onion, carrot and celery and sauté until aromatic and very lightly golden, 8 to 10 minutes. Add the ground beef, pork and veal, stir to break up, season with salt and pepper, and add a generous pinch of nutmeg. Increase the heat to medium and sauté until the meat is lightly browned. Add the wine and simmer until it is almost evaporated.
  2. Add the stock and cook until reduced by half. Add the tomatoes, sage and bay leaf. Reduce the heat to low, cover and simmer, stirring occasionally, for about 1 1/2 hours. If the sauce seems thin, cook it, uncovered, until thick and fragrant, about 10 minutes. Skim the surface of excess fat. Add the cream and demi-glace. Taste and adjust the seasonings with salt and pepper. Remove the bay leaf and discard.
  3. Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook until al dente (tender but firm to the bite), 1 to 3 minutes, depending on the freshness of the pasta. Drain and transfer the pasta to a warmed large, shallow bowl. Add the remaining 2 Tbs. butter and 2 Tbs. of the cheese. Toss until the butter melts. Add the sauce and toss gently. Serve immediately. Pass the remaining cheese at the table. Serves 4 to 6.