email this pageThis made me think of all the rules we set for Thanksgiving—16 pound bird, 10 sides, 3 desserts . . . days of work. So this year, why not break the rules, or at least bend them? The "5-hour roast duck" I made for Thanksgiving a few years ago may not have been a hit, but I'm still determined to cook at least one new thing every year. So, while you may not forgo the turkey for roast pork or cabbage rolls (or duck), try a panade instead of dressing and one of Chef Jon Ashton's salads instead of cranberry sauce. This year, we're having Pomegranate Roasted Leg of Lamb, and I might make Tennessee Whiskey Cake for dessert. But then, on second thought, we wouldn't be able to have pie for breakfast . . . our new tradition.
Rise & Shine
Office treats are inevitable this time of year. Best to start with healthier breakfasts:
McDonald's Egg McMuffin - 300 calories, 12g fat
Dunkin Donuts Flatbread Sandwiches - The Egg White Veggie Flatbread has 290 calories, 9g fat. The Egg White Turkey Sausage contains 280 calories, 6g fat
Starbuck's Vivanno Fruit Smoothies - 250-300 calories, 1.5-4.5g fat
—Dr. Jo's Dining Lean. Go to drjo.com/books.htm
Garlic Tip
Holiday cooking (for us anyway) involves lots of garlic. To peel it at mach speed, place the flat part of the blade of your heaviest knife over a clove. Holding the knife handle with your dominant hand, smack the flat part of the blade with your fist or palm of your other hand. The peel is instantly loosened and easily removed. For a video of smashing garlic, go to relishmag.com/smashinggarlic.
—Chef Chris Koetke, Dean, Culinary School, Kendall College, Chicago, Ill.
Did You Know?
The color of olive oil has little to do with the quality. Green oil just means it has had some leaves pressed with it, which typically comes with the first pressing.
Chill Out with a mug of Starbucks at home and these relaxing CDs from Relish Music. All Of You features light jazz sax, 'S Wonderful brings on the classic piano and Nice and Easy spotlights light jazz piano. Each CD is $12.99 or buy two CDs and get the third CD for FREE. Order here or call (800) 851-5284.
Celery Root
Also known as celeriac, celery root is actually the root of a special variety of celery—giving it its celery taste. Cut off the green celery stalk, peel the root, slice and use raw. Or, chop, cook and whip with potatoes for an earthy new taste to mashed potatoes.
Celeriac and Apple Salad with Lemon Garlic Dressing
Mark Boughton Photography; styling by Teresa Blackburn
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Ingredients
Dressing:
2 garlic cloves
2 pasteurized egg yolks
2 tablespoons fresh lemon juice
1/2 tablespoon finely grated lemon rind
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
3/4 cup extra-virgin olive oil
Salad:
1 head celeriac (celery root), peeled and cut into julienne strips
4 apples, cored (Fuji or Gala), cut into julienne strips
¼ teaspoon salt
Coarsely ground black pepper
8 walnut halves, toasted
Chopped celery heart leaves
Instructions
2 garlic cloves
2 pasteurized egg yolks
2 tablespoons fresh lemon juice
1/2 tablespoon finely grated lemon rind
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
3/4 cup extra-virgin olive oil
Salad:
1 head celeriac (celery root), peeled and cut into julienne strips
4 apples, cored (Fuji or Gala), cut into julienne strips
¼ teaspoon salt
Coarsely ground black pepper
8 walnut halves, toasted
Chopped celery heart leaves
1. To prepare dressing, place garlic in a food processor. Pulse to chop. Add egg yolks, lemon juice and rind, vinegar and salt. Pulse to combine. With motor running, gradually add olive oil in a steady stream; process until dressing has thickened.
2. To prepare salad, place celeriac, apples, salt and pepper in a large bowl; add 1 cup dressing, (you’ll have some left over). Toss to combine. Top with toasted walnuts and celery heart leaves. Serves 6. Recipe by Relish Chef Jon Ashton.
Relish This and That, Nov. 2009
Nutritional Information
2. To prepare salad, place celeriac, apples, salt and pepper in a large bowl; add 1 cup dressing, (you’ll have some left over). Toss to combine. Top with toasted walnuts and celery heart leaves. Serves 6. Recipe by Relish Chef Jon Ashton.
Relish This and That, Nov. 2009
Per serving (with 1 cup dressing): 139 calories, 10g fat, 21mg chol., 1.5g prot., 13g carbs.,
2g fiber, 184mg sodium.
2g fiber, 184mg sodium.
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