Week 10 Boxletter

Italian Style Celery Salad

Well that’s a recipe title that pretty much says it all.  So celery salad may not be something you think you’re into, but stay with me here. Reminiscent of an Italian hoagie/grinder/sub (depending on where you’re from) but without the roll this baby gets even better as it sits so it’s perfect making ahead material.  Celery can do so much more than mirepoix and ants on a log.  You *could* leave out the sausage if need be, it would still be good (enough).  Add some good big croutons and that’s a meal! In fact, maybe that’s dinner tonight for me!  If you have cauliflower kicking about, I might even throw some of that in here.  Either steam or roast and toss it in and dare I say you might have a meal version of giardiniera (if you’re not familiar, it’s a delicious little Italian vegetable salad)

½ head celery, cut crosswise into ½ inch chunks

½ lb good garlicky sausage, cooked and at an angle into ¾” slices. 

½ lb provolone cheese, cut into ½ inch dice

1 cup roughly chopped pickled peppers, such as pepperoncini or Mama Lil’s

½ C pitted kalamata olives (or green olives if your better half, like mine, makes disgusted faces at the mere mention of kalamata olives)

½ red onion, thinly sliced

1 tsp fresh thyme leaves

Salt and pepper

¼ C red wine vinegar

good olive oil

Put the celery in a bowl of ice water and soak for about 20 minutes to heighten the crispness.  Drain and pat dry, then toss in a good sized bowl.

Add the sausage, provolone, pickled peppers, olives, onion and thyme.  Toss to mix, then season with a bit of salt and lots of black pepper.  Add the vinegar and toss.  Let the salad sit for about 5 minutes and then toss again.  Taste and adjust the vinegar, salt and pepper.  When you think, ‘dang that is a hoagie!’ drizzle on a healthy glug or two of olive oil, toss and serve. 

Adapted from Six Seasons

Tomato Soup with Torn Croutons and Pecorino

I’m always hesitant to include tomato recipes because I’m a purist when it comes to my favorite fruits.  I think they should primarily be eaten as is, sprinkle of salt, done.  But this soup is one of my favorite things to make if I’m going to adulterate my tomatoes. It is great warm or cold, it also freezes well, so stash some away for the dead of winter when you haven’t had a decent tomato in months!  Looking for something more substantial?  Fold in a pound or so of mixed seafood for a quickie cioppino. Shrimp, scallops, chunks of cod or halibut or cooked crabmeat would go swimmingly in here.  Just simmer it until cooked in the hot soup.  Seafood not your thing?  Stir in some white beans and even cooked sausage to make this a hearty meal.

Olive oil

1 medium onion, thinly sliced

2 garlic cloves, peeled and smashed

1 tsp thyme leaves

Salt and pepper

2lbs tomatoes, cored and cut into wedges

A few shakes of hot sauce

1 C torn croutons (see below)

Pecorino romano for grating

Heat a glug of olive oil n a large skillet over medium heat.  Add the onion, garlic and thyme.  Season lightly with salt and cook until soft and fragrant, about 5 minutes.  Add the tomatoes, increase the heat a bit, cover the pan and cook for about 5 minutes to get the tomato juices flowing. 

Pour the whole mixture, or batches if need be, into a blender or food processor to make a smooth puree.  Blend in the hot sauce.  Taste and adjust for salt and pepper, 

To serve, pour some soup into a deep bowl, toss in a handful of arugula and some torn croutons.  Grate some pecorino on top, drizzle with a bit of olive oil and a few twists of cracked pepper. 

Torn Croutons

2 large thick slices good crusty bread

2 tablespoons olive oil

Salt and pepper

Heat oven to 400F.  Tear bread into big bite size pieces.  Toss with olive oil and a sprinkle of salt and pepper.  Spread evenly on a baking sheet and bake until golden brown, checking on them and giving them a shake every 4-5 minutes.  Total bake time will depend on the bread you’re using but should be between 10-20 minutes. 

Adapted from Six Seasons

Broccoli Salad with Peanuts and Tahini Lime Dressing

Ok, two recipes in a row with a tahini dressing, I know, but bear with me because tahini is just so dang good and gives you a creamy dressing without dairy.  This isn’t that “other” broccoli salad with mayo and raisins, which is good in it’s own way, this is a lighter, brighter version.  The dressing softens the stems (which are the star here) just enough to take that raw broccoli flavor away.  If you were me, you’d probably add a splash of fish sauce in here for part of the soy sauce.

2 pounds broccoli

¾ cup thinly sliced scallions, white and green parts (3 to 5 scallions)

½ cup lightly salted peanuts, finely chopped

⅓ cup tahini

¼ cup fresh lime juice (from about 2 limes)

¼ cup toasted sesame oil

2 tablespoons soy sauce or tamari

2 teaspoons honey or agave

1 garlic clove, finely grated

 A few dashes of hot sauce, plus more to taste

⅓ cup chopped fresh cilantro, basil or mint

Trim the broccoli stalks and peel them to remove the tough outer layer. Cut off the florets, leaving as much of the stalk as possible intact, and set the florets aside. Using the shredding or julienne blade of a food processor, a mandoline or a sharp knife, julienne the stems and place them in a large bowl.

Finely chop or julienne the florets and add them to the bowl, along with the scallions and peanuts.

In a small bowl or glass measuring cup, combine the tahini, lime juice, sesame oil, soy sauce, honey, garlic and hot sauce and whisk until smooth. Pour the dressing over the vegetables and toss thoroughly to coat. Set aside at room temperature for at least 15 minutes, tossing occasionally, to allow the broccoli to soften slightly.

Just before serving, add the fresh herbs and toss well. (You can refrigerate for up to 8 hours before serving.)

From NYT Cooking/Lidey Hueck