Baked Barley with Red Onions and Celery serves 6 to
8 4 tablespoons oil or butter 1 large red onion, diced 3 stalks celery,
diced 2 cups pearl barley 1/2 teaspoon dried oregano 3 1/2 cups chicken
stock 1/2 cup white wine salt and pepper 1/2 cup chopped chives Preheat
the oven to 350F. In a flameproof oven casserole, heat the oil. Cook
the onion and celery until soft, about 6 minutes. Stir in the barley and
cook about 3 minutes. Add the oregano, stock, and wine and bring to a
boil. Cover the casserole and place in the oven. Bake for 45 minutes or
until all the liquid has been absorbed. Taste for salt and pepper and
stir in the chives. Celery, Apple and Blue Cheese Soup serves 6 to 8 2
tablespoons butter 2 tablespoons vegetable oil 1 bunch scallions, trimmed
and chopped 6 ribs celery with leaves, chopped 1 large green apple, peeled,
cored and diced 1 small potato, diced 4 cups chicken stock 3 ounces blue
cheese 1 cup heavy cream or half and half salt and pepper celery leaves
for garnish In a medium saucepan heat butter and oil. Cook the onion,
celery and apple until soft about 6 minutes. Stir in the potato and stock.
Bring to a boil, lower the heat and simmer, partially covered, 30 minutes.
Puree the soup with the cheese in a food processor or blender. Return
to pan, stir in the cream and heat through. Taste for salt and pepper
and serve garnished with celery leaves. Mustard Shrimp with Two Celeries
serves 4 1 pound bay shrimp 1 stalk celery, diced 1/2 cup celery leaves,
chopped 2 scallions, thinly sliced Dressing: 1/3 cup mayonnaise 1/3 cup
plain yogurt 1 tablespoon fresh lemon juice 2 tablespoons mild mustard
1/2 teaspoon Worcestershire sauce 2 teaspoons celery seed salt and pepper
In a medium bowl combine shrimp, celery, leaves and scallions. In a small
bowl combine dressing ingredients until well blended. Toss with shrimp
mixture. Taste for salt and pepper. Serve on lettuce leaves as a salad
or use as a sandwich filling.
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