Comments for Stellar Finds

Comment on Where do brussel sprouts come from? by suburbanapple

suburbanapple — Thu, 09 Feb 2012 12:59:48 +0000

That sounds fancy!! I’ll let you know if I come across any perfect recipes.

Comment on Where do brussel sprouts come from? by suburbanapple

suburbanapple — Thu, 09 Feb 2012 12:58:57 +0000

Thanks for the suggestion and your support. I’m planning on a post about our camera, too (meant to respond to your last comment but I never got to it) Love Alton Brown, but don’t think I caught that episode. Will check it out!

Comment on Where do brussel sprouts come from? by Jyl

Jyl — Wed, 08 Feb 2012 17:54:06 +0000

I've never tried brussel sprouts either, but every time I've ventured into a new realm of cooking I turn to Alton Brown, and he never lets me down. Check out his episode on brussel sprouts on YouTube. Also, Every time you put a new post up I cheer a little bit. Go, Allison, go!

Comment on Where do brussel sprouts come from? by Jess

Jess — Wed, 08 Feb 2012 02:49:04 +0000

I’ve tried dozens of recipes and I can never get them to come out delicious. But I like the idea of them and keep trying anyway. The closest I’ve come is to hash them, then sauté in some olive oil and toss with crispy diced pancetta and fried capers, add a dash of salt and pepper to taste.

Comment on New stripey knitting project by Beth Auwarter

Beth Auwarter — Fri, 20 Jan 2012 04:13:51 +0000

I still have the sweater I bought at the airport there. It was cold and icy outside in July. Your photo is beautiful. Good luck knitting..

Comment on New stripey knitting project by Jyl

Jyl — Thu, 19 Jan 2012 16:31:46 +0000

1) I think your audience desires a post about your camera and any photography tips you have. Please and Thank you

2) Iceland? Coooool. When did that happen?

3) Happy Knitting!

Comment on New stripey knitting project by mrdavidduong

mrdavidduong — Thu, 19 Jan 2012 15:50:59 +0000

wow what a stunning photo. did you really take that? what kind of camera do you have?

Comment on New things in the new year by suburbanapple

suburbanapple — Mon, 02 Jan 2012 23:36:36 +0000

That kohlrabi/celeriac recipe sounds great! I was just as perplexed by kohlrabi when I first had some. We ended up just eating it raw in salad. I’m think Whole Foods or Wegman’s might have them … and if not, back to Produce Junction!

Comment on New things in the new year by Dave duong

Dave duong — Mon, 02 Jan 2012 22:50:21 +0000

Roast and mash with potatoes and cream

Comment on New things in the new year by Beth

Beth — Mon, 02 Jan 2012 21:35:45 +0000

We made this celery root and kohlrabi veggie for our gourmet group in November. Good luck finding the kohlrabi Yield: Makes 8 to 10 servings
Look for kohlrabi, a mildly sweet purple or green vegetable in the cabbage family, at better supermarkets. For a creamier, smoother purée, pass the boiled ingredients twice through a potato ricer or food mill.

Ingredients
2 pounds celery root (celeriac), peeled, cut into 3/4″ cubes
Kosher salt
1 1/2 pounds kohlrabi, peeled, cut into 1/2″ cubes
1 pound russet potatoes, peeled, cut into 1″ cubes
1 Granny Smith apple (1/2 pound), peeled, cored, cut into 1″ cubes
2 tablespoons (1/4 stick) unsalted butter
Freshly ground black pepper
Fresh chervil sprigs

Special equipment: A potato ricer or food mill

Preparation
Add celery root to a large pot of boiling salted water. Reduce heat to medium-low and simmer until tender, 11-13 minutes. Using a slotted spoon, transfer celery root to a large bowl. Return water to a boil; repeat with kohlrabi, then potatoes, cooking each separately until tender, 14-16 minutes for kohlrabi and 10-12 minutes for potatoes; add to bowl with celery root.

Meanwhile, bring apple and 2 tablespoons water to a boil in a small saucepan. Cover and cook over medium-high heat, stirring occasionally, until apple falls apart, 6-8 minutes, adding water by tablespoonfuls if dry.

Working in batches, pass celery root, kohlrabi, potatoes, and apple through a potato ricer into a large bowl. Pass mixture through ricer again if a smoother texture is desired. Stir in butter. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to a microwave-safe bowl, cover, and chill. Rewarm in microwave in 30-second intervals until heated through. Transfer to a large serving bowl. Garnish with chervil sprigs.

Bon Appétit, November 2011
by Sarah Dickerman
photo by: Christopher Testani