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Politics : Sharks in the Septic Tank -- Ignore unavailable to you. Want to Upgrade?

To: Lane3 who wrote (14056)	5/22/2001 4:16:23 PM
From: Neocon	Read Replies (1) \| Respond to of 82486

Celery Remoulade by Julia Child Makes approximately 4 cups; serves 6 to 8 That big, brown, knobby, ugly vegetable known as celery root or celeriac is almost snowy white inside and makes a marvelous salad and accompaniment to smoked or broiled fish, cold cuts, and other vegetables. Because celery root can be tough unless it is very finely shredded, you will need either a food processor with a fine shredding disk or a hand-cranked julienne mill. Ingredients One 1-pound celery root (3 to 3-1/2 inches in diameter) 1-1/2 teaspoons salt 1-1/2 teaspoons fresh lemon juice Dressing 1/4 cup Dijon mustard 3 tablespoons boiling water 1/3 to 1/2 cup olive or mild vegetable oil 2 to 3 tablespoons white wine vinegar Salt and freshly ground white pepper to taste 2 to 3 tablespoons minced fresh parsley (optional) 1/3 to 1/2 cup sour cream (optional) 1 bunch of watercress, stemmed Preparation To prevent the celery root from discoloring, work quickly. Peel the brown outside off the celery root with a short, stout knife, and cut the celery root into 1-inch chunks. Shred in a food processor fitted with a fine shredding disk or in a hand-cranked julienne mill. At once, toss the shredded root in a large bowl with the salt and lemon juice - lemon helps prevent discoloration, and lemon and salt together have a mildly tenderizing effect. (If you are doubling or tripling the recipe, shred and season the root in batches.) Let it steep for 20 minutes. Meanwhile, to make the dressing, place a large bowl over a pan of simmering water to warm. Set the warm bowl on your work surface, add the mustard, and by dribbles whisk in the boiling water, then the oil; finally, dribble and whisk in the vinegar to make a thick, creamy sauce. To assemble, rinse the celery root in cold water, drain and dry it. Fold it into the dressing and correct the seasoning with salt and pepper. If desired, fold in the parsley and enough sour cream to lightly coat the strips. Serve the celery root on a serving plate atop a bed of watercress. Note: The celery root is ready to serve now, but will be more tender if it steeps, covered, for several hours in the refrigerator - where it will keep nicely for several days. globalgourmet.com

To: Lane3 who wrote (14056)	5/22/2001 4:20:09 PM
From: Neocon	Read Replies (1) \| Respond to of 82486

REMOULADE MAKES ABOUT 1/2 CUP A traditional remoulade uses homemade mayonnaise with capers, cornichons, onions, mustard and lemon juice. This is a variation. It is great with seafood in place of the typical tartar sauce. INGREDIENTS 1/4 cup mayonnaise 1/4 cup sour cream (I use reduced-fat) 1 teaspoon Dijon-style mustard 1 tablespoon finely chopped onions 3 teaspoons small capers 1/2 teaspoon prepared horseradish 1 teaspoon lemon juice 2 teaspoons chopped fresh parsley 2 teaspoons chopped fresh chives Salt to taste Stir all of the ingredients in a small bowl until well-combined. Taste for seasoning. Serve at room temperature. members.aol.com