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Celery Root and Potato Puree
(from the food network kitchen)
1.5 lb potatoes, cut into 1-inch cubes, held in water until ready to use
Kosher salt
1 large celery root, tough outer parts removed, cut into 1-inch cubes
1 to 1 1/2 cups heavy cream
1 stick cold butter, cut into pats
Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Add enough water to cover the vegetables by 2 inches and season generously with salt. Bring to a boil and cook for about 10 minutes. Add the celery root and cook until both vegetables are fork tender. Strain the celery root and potatoes.
Pour the cream in a small saucepan and bring to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add one-quarter of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat for the remaining cream and butter. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.
Bok Choy and Mushroom Stir Fry
Sauce
Slurry
Stir-Fry
Simple Mirepoix and Sautéed Chicken
The definition of mirepoix in its core is a ratio of three vegetables used in classic French cooking. They are a trio of aromatic vegetables. These vegetables are a combination of carrots, celery, and onion. Combined, these three vegetables are used as a flavor base for soups and stews, many classical French dishes, as well as modern cuisines. Use this flavor base to enhance your cooking and to provide the foundation for essential recipes such as soups and stocks.
8 Oz. Diced Onion (454g)
4 Oz. Diced Carrots (125g)
4 Oz. Diced Celery (125g)
1 Tbsp. Butter (15ml)
Dice mirepoix to desired size.
Add butter to sauté pan on medium-high heat
Add mirepoix and cover for 2 min.
Sauté until aromatic, soft and ready for your recipe.
Sautéed Chicken with Mirepoix and Fresh Herbs (courtesy of YEP recipes)
3 chicken breasts, boneless, skinless- pounded to 1 inch thickness
salt and pepper
2 TBSP olive oil, separated
1/4 cup yellow onion, finely sliced
1/2 cup celery, finely sliced
1/2 cup carrots, finely sliced
1 clove garlic, minced
1/2 cup white wine
3/4 cup chicken stock
1 TBSP butter
1 tsp dill, chives, rosemary, thyme or whatever herbs you’d like
salt & pepper
1 wedge of lemon
1. Pat the chicken breasts dry and season liberally with salt and pepper.
2. Heat a skillet over high heat and add 1 TBSP olive oil. Carefully add the chicken breasts and sear on one side until golden brown, 1-2 minutes.
3. Turn over each breast. Turn the heat to low and cover with a lid. Cook 10 minutes on low. DO NOT REMOVE THE LID.
4. Once it has cooked 10 minutes leave the lid on, but turn off the heat and let sit 10 minutes.
5. Remove the chicken from the pan and set aside. Pour the drippings into measuring cup and add enough broth to fill 1 cup.
6. Add the remaining 1 TBSP of olive to the pan and heat over medium heat. Add the onion, celery, carrots, and garlic to the pan. Cook stirring continuously for 1-2 minutes until the vegetables begin to soften, but not browned.
7. Pour the white wine into the pan and allow to reduce until the pan becomes dry.
8. Add the drippings and chicken broth and reduce the liquid by half.
9. Turn off the heat and stir in the butter, dill, and chives.
10. Taste and season with salt and pepper. Add the juice of the lemon wedge and stir.
11. Slice the chicken and serve with the vegetables and herb broth.