Sarasotas Creamy Celery Food

SARASOTA'S CREAMY CELERY

Steps:

• Celery -- First, when cutting the celery, cut lengthwise and then cut in 1" pieces. This allows for quicker cooking.
• Then, in a medium saute pan, simmer the celery in the vegetable broth, covered, for approximately 12 minutes until tender.
• Sauce -- Drain the celery, but reserve the broth. Put the celery back in the pan and cover to stay warm as you make the sauce.
• In a small sauce pan, add the butter and melt on medium heat. Stir in the flour to make a roux and mix well for just a minute to get rid of the flour taste. Slowly whisk in the reserved broth and the cream. Keep on medium heat, you don't want it to boil. Continue to cook another 2-3 minutes until the sauce thickens. Season with the nutmeg, salt and pepper.
• Finishing -- Add the celery back in the sauce, parsley and cook another minute, check for seasoning once again and ENJOY!
• Serve -- This is a great comforting side dish which goes well with anything.

CREAM OF CELERY SOUP

Steps:

• Melt the butter with the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add the celery, celery root and 1 teaspoon salt. Cook, stirring occasionally, until the celery is tender, about 7 minutes.
• Add the bay leaf, chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the celery root is very soft, about 20 minutes. Discard the bay leaf. Add the heavy cream and return to a simmer, then remove from the heat and let cool slightly.
• Working in batches, transfer the soup to a blender and puree until smooth, adding some herbs to each batch; return to the pot and reheat if needed. Stir in the celery salt and serve with toppings.

SARASOTA'S FRESH CRUNCHY CREAMY CELERY SALAD

Steps:

• Pecans -- In a small dry saute pan, add the pecans and bring to medium heat and toast for just a couple of minutes. Don't let them burn, they literally take, 1-2 minutes. Remove and set to the side.
• Salad -- Just add all the ingredients in a medium size bowl and toss well to combine. Garnish with the chopped celery leaves.
• Serve -- Just ENJOY! Try a simple roasted chicken and some hearty whole grain bread to along with this simple salad.

SARASOTA'S CREAMY ROASTED CELERY SALAD DRESSING

Steps:

• Celery -- In a small bowl, add the celery, oil, salt and pepper and toss well. Put on a small baking sheet lined with either parchment paper or foil and bake at 425 for about 15-20 minutes (medium shelf) until the celery begins to soften. You don't want the celery to brown. You can reduce the heat to 400 if it is browning too much. Remove the celery and let cool.
• Dressing -- To a small food processor or a blender, add the cooled celery, garlic, scallions, shallots, vinegar, celery seed and celery salt (go easy, you can always add more), pinch of pepper and pulse a few times to break everything up. Add in the mustard, mayo and pulse again. Then, slowly add in the oil as the blender or food processor is running on low speed. This will help to emulsify the dressing. Drizzle in the oil slowly. If the dressing is too thick, just add a tablespoon or two of water just to help thin it out. For me, I prefer mine thick, but it depends how thick you like your dressing. Just a little water will thin it right out, it doesn't take much.
• Season -- Once it is all pureed, check for seasoning. Since you are using celery salt -- I don't add any additional salt, but a little more pepper may be needed.
• Serve -- Use over your favorite grilled vegetables or a tossed salad. It is also wonderful over grilled fish. ENJOY!
• NOTE: 30 minutes cooking time includes roasting the celery.

SARASOTA'S SEAFOOD "AKA LOBSTER" ROLLS

Steps:

• Seafood -- NOTE from above: If using fresh seafood - I simply season with Old Bay or any seafood seasoning and then pan saute in a little olive oil. This will work for shrimp, scallops or any white fish. I can't give exact cooking times as they will all be different. Once cooked until tender, transfer to a plate, cover and refrigerate before using. Rough chop before adding to the dressing.
• Salad -- In a medium size bowl, mix the mayonnaise, lemon, parsley, shallots, celery, salt, pepper, cayenne, and Old Bay (if you did not cook your own seafood). Add in the cooked chilled seafood and stir well to combine. Be careful not to over mix as you do not want to break up the seafood.
• Butter and Buns -- In a measuring cup or any cup or bowl, melt the butter in the microwave. Just 1 minute or so on medium. Brush the butter on the inside of the hot dog rolls/buns and put under the broiler for just a few minutes until slightly brown. I use the second shelf so they don't brown too quickly. Remove and let cool slightly.
• Serve -- I like to add 1/4 cup of the shredded lettuce in the bottom of the buns and then STUFF with the salad and enjoy! It is just a great salad. Worthy of company or a dinner party. ENJOY!

CREAM OF CELERY SOUP

Steps:

• In a large saucepan bring to boil the celery and enough salted water to cover it.
• Reduce heat and simmer, covered, for 30 to 35 minutes or until the celery is very tender.
• Drain celery, discarding liquid.
• Place half of the cooked celery in a food processor bowl.
• Cover and process until very finely chopped.
• Repeat with remaining cooked celery.
• (You should have about 2 1/2 cups finely chopped celery and liquid; do not drain mixture.) In the same large saucepan melt the butter over medium heat.
• Stir in the onion and cook until tender (about 4 minutes).
• Stir in flour, salt, and white pepper.
• Stir in milk all at once.
• Cook and stir for 10 minutes or until bubbly.
• Stir in the celery mixture.
• Cook and stir for 5 minutes more.
• Serves 6.