things that I have learned this week:
1) true statement: a way to a person's heart is through their stomach. this works on everybody (grumpy people, sig others, coworkers and the list goes on)
2) be brave in everything you do. situations that give you a little fear are where you can find self growth. for example, this week i made homemade corned beef and now i can make a kickass sandwich.
3) i'm finding i have an obsession with preserved lemons and putting them into everything. normally i would apologize for this, so here goes. sorry, i'm not sorry!
4) celery soup tastes best when made with a generous housewarming gift (vitamix) from your future husband's boss. and tastes even greater with braised chicken.
celery root soup
2 T butter
1/4 c. fennel or white onion, small dice
2 cups celery root, 1" cubes
3 sprigs thyme
3 c. chicken stock
salt and pepper
heat shallow pan + butter together until melted. add fennel and cook until starting to brown.
add celery root and cook until slightly caramelized. season with salt & pepper. add thyme leaves.
add chicken stock until root is barely covered. reserve any leftover stock. simmer with lid on pan until nice & soft.
puree in blender (or immersion blender or food mill). adding more chicken stock as necessary. just make it look like soup!
3 T olive oil
4 bone-in, skin-on chicken thighs
salt & pepper
1 large onion, rough chop
2 t coriander seeds
4 large carrots, cut on a bias
1/2 c celery root, 1" cubes
1 bay leaf
1/3 c red wine
1 c chicken stock
3 thyme sprigs
heat a dutch oven over med heat. once hot, add oil and wait 1 min. generously salt & pepper skin side of chicken.
add chicken skin side down and don't move it (10 mins)! flip once for a few more mins. move to plate.
add onions + coriander seeds. cook until slightly caramelized (5 mins).
add carrots + celery root + bay leaf. cook 2 mins. then add red wine and boil until almost gone.
add back chicken + chicken stock. add enough stock to cover just above bottom of chicken.
place lid on pot and simmer 20-30 mins until tender.
platter up veggies, placing chicken on top. boil remaining juices until little is left. pour on top. sprinkle on thyme leaves. ta da!