Celery

Pork Chops with Celery and Almond Salad

INGREDIENTS:

  • 1/4 cup dried unsweetened cranberries

  • 3 tablespoons unseasoned rice vinegar

  • 2 (1 1/2"-thick) bone-in pork rib chops (about 1 pound each), patted dry

  • 4 tablespoons extra-virgin olive oil, divided

  • 3 sprigs thyme

  • 3 garlic cloves, smashed

  • 3 tablespoons unsalted butter, cut into pieces

  • 1 small shallot, finely chopped

  • 6 large or 8 medium celery stalks, thinly sliced on a diagonal

  • 1/2 cup parsley leaves with tender stems

  • 1/4 cup chopped salted, dry-roasted almonds

  • 1 ounce Parmesan, shaved

  • Kosher salt

PREPARATION:

  1. Place Combine cranberries and vinegar in a small bowl and set aside.

  2. Season pork generously with salt, then rub with 1 Tbsp. oil total. Heat a dry medium skillet, preferably cast iron, over medium. Cook pork chops, moving once or twice to hotter areas of skillet, until first side is deeply browned, 6–9 minutes. Turn pork chops and cook until second sides are browned, about 5 minutes. Working one at a time, set chops on fatty side with tongs to melt and brown fat cap, about 1 minute each. At this point an instant-read thermometer inserted into the center of each chop should register 135°F.

  3. Add thyme, garlic, and butter to skillet and swirl to melt butter. Tilt skillet toward you so butter pools in the pan and spoon foaming butter over chops continuously until butter is browned, about 1 minute. Transfer pork chops, thyme, and garlic to a cutting board and let meat rest while you assemble the salad.

  4. Combine shallot and a couple of pinches of salt in a large bowl. Pour vinegar from reserved cranberries into bowl. Whisking constantly, gradually add remaining 3 Tbsp. oil. Add cranberries, celery, parsley, almonds, Parmesan, and several pinches of salt; toss to combine.

  5. Cut along bones to remove meat from pork chops; slice meat 1/2" thick. Transfer meat and bones to a platter along with garlic and thyme, then drizzle any accumulated juices left on cutting board over top. Serve with salad.

Butternut Squash & Apple Soup

INGREDIENTS:

  • 6 slices bacon, cut crosswise into 1/2-inch pieces

  • 2 celery ribs, chopped

  • 1 carrot, chopped

  • 1 medium onion, chopped

  • 1/4 teaspoon cinnamon

  • 3/4 pound boiling potatoes

  • 2 medium Granny Smith apples (about 3/4 pound total)

  • 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch pieces (3 1/2 to 4 cups)

  • 2 cups reduced-sodium chicken stock or broth

  • 2 to 2 1/2 cups water

Garnish:

  • Sour cream

PREPARATION:

  1. Cook bacon in a 6-quart heavy pot over medium heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain, reserving 2 tablespoons fat in pot. (Add vegetable oil if your bacon is very lean and doesn't yield enough fat.)

  2. Cook celery, carrot, and onion in fat in pot over low heat, covered, stirring occasionally, until softened but not browned, 10 to 12 minutes. Add cinnamon and cook, uncovered, stirring, 1 minute.

  3. While vegetables are cooking, peel potatoes and coarsely chop. Peel and core 1 apple and coarsely chop.

  4. Stir squash, potato, chopped apple, stock, 2 cups water, 1 teaspoon salt and 1/2 teaspoon pepper into onion mixture, then simmer, uncovered, stirring occasionally, until vegetables are very tender, 15 to 20 minutes.

  5. Puree soup in 4 batches in a blender (use caution when blending hot liquids), then heat in cleaned pot over medium low heat, stirring occasionally. (Add additional 1/2 cup water to thin, if necessary.)

  6. While soup is heating, cut enough of remaining apple into thin matchsticks (about 1 1/2-inches long) to measure about 1/2 cup.

  7. Serve soup topped with sour cream, bacon, and apple matchsticks.

Cooks' Notes:

  1. Soup can be made 2 days ahead and chilled, covered once cooled.

  2. Cooked bacon can be kept refrigerated in an airtight container. Reheat in a 375°F oven in a small baking pan.

Spicy Dry-Fried Beef

INGREDIENTS:

  • 12 ounces lean flank steak

  • 3 tablespoons peanut or vegetable oil

  • 2 cups julienned carrots

  • 1 cup julienned celery

  • 3 small dried red chilies, snipped on one end

  • 2 tablespoons soy sauce (or tamari for gluten free)

  • 1 tablespoon minced ginger

  • 1 teaspoon minced garlic

  • 2 teaspoons sesame oil

  • 2 scallions, finely shredded

  • 1/2 teaspoon salt

  • 1/8 teaspoon freshly ground pepper

PREPARATION:

  1. Cut the beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices, then stack the beef slices and cut across the grain into 2-inch-long matchsticks.

  2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the peanut oil, add the carrots, celery, and chilies, then, using a metal spatula, stir-fry 1 minute or until the vegetables have absorbed all of the oil. Transfer the vegetables to a plate.

  3. Swirl the remaining 2 tablespoons peanut oil into the wok, carefully add the beef, and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the beef begin to sear. Then stir-fry 1 minute, or until the beef starts to foam and release its juices. Continue stir-frying 2 to 3 minutes or until almost all the liquid has evaporated and the oil begins to sizzle. Reduce the heat to medium and continue stir-frying 3 minutes until the beef is well browned, all the liquid has disappeared, and the wok is almost dry. Swirl the soy sauce into the wok and stir-fry 30 seconds or until well combined. Add the ginger and garlic and stir-fry 10 seconds or until the aromatics are fragrant. Add the carrot mixture and stir-fry 30 seconds or until well combined. Add the sesame oil and scallions and sprinkle on the salt and pepper.

 

White Turkey Chili with Kale

INGREDIENTS:

  • 2 tsp olive oil, divided

  • 1 lb ground turkey or chicken

  • 2 tsp chile powder

  • 1 tsp each ground cumin and dried oregano

  • 1/2 tsp sea salt

  • 1 large yellow onion, chopped

  • 2 cups stemmed and chopped kale

  • 4 green onions, chopped, light and dark green parts divided

  • 1 stalk celery, chopped

  • 1 small jalapeño chile pepper, seeded and minced

  • 4 cloves garlic, minced

  • 2 cups low-sodium chicken broth

  • 1 15-oz can unsalted cannellini or great northern beans, drained and rinsed

PREPARATION:

  1. In a Dutch oven on medium-high, heat 1/2 tsp oil. Add turkey, chile powder, cumin, oregano and salt and cook, breaking up turkey with a spoon, until no longer pink, 4 to 5 minutes. Transfer turkey mixture to a plate and set aside.

  2. In same Dutch oven still on medium-high, heat remaining 1½ tsp oil. Add yellow onion, kale, light parts of green onion, celery, jalapeño and garlic and cook, stirring, until softened, 3 to 4 minutes. Stir in turkey mixture, broth and beans. Bring to a gentle simmer and cook, stirring, until heated through and slightly thickened, 1 to 2 minutes.

  3. Divide among bowls and sprinkle with dark green parts of green onion.

 

Brussels Sprouts Salad with Szechuan Peppercorn and Celery

INGREDIENTS:

  • 3 tablespoons vegetable oil, such as grapeseed

  • 1 tablespoon toasted sesame oil

  • 1/3 cup rice-wine vinegar

  • 1 large pinch ground white pepper

  • 1 tablespoon Szechuan peppercorns, lightly crushed

  • Kosher salt

  • 1 1/2 pounds Brussels sprouts, trimmed

  • 3 celery stalks, thinly sliced (about 1 cup)

  • 1 serrano chile, thinly sliced (optional)

  • 1 cup cilantro (tender stems and leaves)

PREPARATION:

  1. In a large bowl, whisk together the oils, vinegar, white pepper, and peppercorns; season with salt. Working over the bowl, separate the Brussels sprout leaves and add them to the dressing. You may need to trim the core more as you get to the center of the sprouts.

  2. Add the celery and chile to the bowl and toss to combine. Let the salad sit about 15 minutes. Add cilantro and taste and adjust seasoning before serving.

 

Do Ahead:

Dressing can be made 3 days ahead. Brussels sprout leaves can be separated up to 2 days in advance and stored in an airtight container or resealable bag in the refrigerator. All ingredients except the cilantro can be combined up to 1 hour ahead. Add the cilantro just before serving.