Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, January 5, 2021

Lamb Chops with Braised Celery

Cooked celery is one of those things that every time you make you say, why don’t I make this more often…at least I do.  Not only is it tasty and easy to prepare, but it’s relatively inexpensive and lasts for over a week in the fridge. This braised celery is an easy way to gussy up your dinner whether you’re thinking lamb chops, chicken, or jumbo shrimp.

After washing and removing the coarse ends, slice each celery stalk in half or thirds the long way and coarsely chop.  In a large pan, sauté for a few minutes along with a thinly sliced scallion or shallot over medium heat with a splash or two of extra virgin olive oil.  A couple pinches of chili flakes are nice too if you’re looking for some spice.

Add a half a cup of chicken stock and simmer gently uncovered until the celery is soft, shouldn’t be more than 7 to 10 minutes. Add some more stock if necessary.  Stir in a little chopped parsley, some grated parmesan or crumbled feta, salt and pepper to taste, then simmer for another minute and serve.

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