"Perhaps the most impressive of all the cookbook blogs are the three devoted to the 2004 edition of Gourmet magazine's "The Gourmet Cookbook" -- all 5¼ pounds and 1,300-odd recipes of it. Befitting this culinary Everest, all three writers are overachievers in their professional lives."

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"I should have told you before how much I've been enjoying reading your thoughts. You seem like such a great cook."

--Ruth Reichl, Editor-in-Chief of Gourmet Magazine, June 8 2008, comment on "Chocolate Velvet Ice Cream".

Tuesday, April 17, 2007

Roasted Celery Root and Minted Peas and Onions

The most notable thing about the recipe for Roasted Celery Root is the funny text, which describes the root's "hauntingly mild celery flavor". I'm sorry, I just have never been haunted by celery flavor, and doubt I ever will be. This preparation results in a side dish that is underwhelming--Dr. and Mrs. S. thought so too. If you have a lot of celery root for some reason, and it's Thanksgiving, it might be nice to throw in with a lot of other veg side dishes but there has to be a better way.

And that better might be what I plan on making for lunch today, which is Celery Root Bisque with Duck Confit. I'll check back in with you about it tomorrow.

The Minted Peas and Onions provide a pleasant way to eat peas, and I suppose they would be a great accompaniment to lamb. Peas are never on the top of my list to eat, but Dr. and Mrs. S. like them very much so there you go.

Epicurious doesn't have either of these recipes, but if you're perishing to try them and you don't have The Gourmet Cookbook yet, here's the gist of it:

Peel celery root, toss with oil and salt and roast in a 400 oven for 30 minutes.

Saute some onion in butter til soft, then add thawed frozen peas, a little fresh chopped mint, salt and pepper and cook til peas are hot.

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