Best Spicy Cold Braised Celery Recipes

CELERY STRATA

Steps:

• Whisk together the milk, eggs and 1/2 teaspoon of salt. Stir in the thyme and sage. In a separate bowl, mix the ricotta, Parmesan, pepper and the remaining 1/2 teaspoon of salt and stir in the braised celery.
• Grease a 9-by-12-by-2 1/2-inch pan with 1 teaspoon of butter. Place 6 slices of bread in the bottom and top with 1/2 of the ricotta-Parmesan mixture. Repeat, then finish with a layer of bread spread with the remaining 2 tablespoons of butter. Pour the egg mixture over the top, gently pressing down so it soaks through the bread. Wrap the pan in plastic and refrigerate overnight.
• Preheat the oven to 350 degrees. Remove the plastic from the pan and sprinkle with Cheddar cheese. Put this pan into a large roasting pan on the middle rack in the oven. Pour boiling water into the larger pan to reach halfway up the sides and bake for 50 minutes.
• Remove the smaller pan from the water bath, increase the heat to 400 degrees and bake for 10 minutes, or until the strata is puffy and brown. Let cool and serve.

SPICY COLD CELERY

Steps:

• Cut the celery into 2-inch lengths. Mix with the salt and 1 teaspoon of the sugar and set aside for 10 minutes while you whisk together the remaining ingredients.
• Rinse, drain, and pat dry the celery, then toss with the dressing. Let stand in the refrigerator for at least 3 hours and up to a day. Serve chilled.

SPICY COLD CELERY

Steps:

• Cut the celery into 2-inch lengths. Mix with the salt and sugar and set aside for 10 minutes while you whisk together the remaining ingredients.
• Rinse, drain, and pat dry the celery, then toss with the dressing. Let stand in the refrigerator for at least three hours, and up to a day.
• Serve chilled.

SPICY MARINATED CELERY (GIARDINIERA)

Steps:

• Mix together the celery, olive oil, vinegar, parsley, coriander seeds, ancho chile powder, salt, pepper, garlic, jalapenos, Fresno chiles and red onions in a nonreactive bowl. Marinate for 24 hours at room temperature, or longer in the refrigerator.

SPICY CELERY WITH GARLIC

Steps:

• Using a vegetable peeler, remove the tough, fibrous strings from the celery ribs. Cut the celery into 2-inch pieces. You should have about 8 cups.
• Place the celery pieces in a large bowl, cover with cold water and wash them thoroughly.
• Place the celery, still wet, in a large saucepan with the remainder of the ingredients. Bring the mixture to a boil, uncovered; then, reduce the heat, cover and cook gently for about 25 minutes until most of the liquid has evaporated and the celery is tender.
• Serve immediately, or if you want to serve the dish later, cool, cover, refrigerate and reheat briefly in a microwave oven or in a saucepan on top of the stove.

BRAISED CELERY WITH HERBS

Steps:

• Cut celery stalks into diagonal slices about 1/4-inch wide.
• In large saucepan, bring chicken broth to full boil over HIGH heat, adding chopped onion with herbs and seasonings. Add sliced celery and return broth to simmer. Reduce heat and cook for 4-5 minutes, or until barely tender. Do not allow to lose full crispness.
• Drain immediatley and place in serving bowl. Toss with butter and additional herbs. Serve hot.