Thread: WAG? Appetizer Recipe

"Wayne Boatwright" <[email protected]> wrote in message
news:[email protected] 5.69...
> Once, in a NYC hotel, I had an appetizer from an appetizer bar that I
> really enjoyed, but have no idea exactly how to put it together.
>
> To the best of my memory, it was predominantly celery sticks that had been
> lightly braised (it was still somewhat crisp), dressed with some sort of
> vinaigrette that was very herbal and also included anchovy fillets. There
> may also have been some pimiento and mushroom, but I don't have a great
> memory of all the components except for the celery, vinaigrette, and
> anchovy.
>
> Has anyone had anything similar, or an idea as how to best to duplicate
> it?
> Nothing that I've googled seems to resemble it.
>
> I know this is rather vague, but I was hoping...
>
> TIA
>
> --
> Wayne Boatwright


Could the veggies have been pickled, rather than braised? A house version
of a giardiniera perhaps?

Paco wrote:
> "Wayne Boatwright" <[email protected]> wrote in message
> news:[email protected] 5.69...
>> Once, in a NYC hotel, I had an appetizer from an appetizer bar that I
>> really enjoyed, but have no idea exactly how to put it together.
>>
>> To the best of my memory, it was predominantly celery sticks that
>> had been lightly braised (it was still somewhat crisp), dressed with
>> some sort of vinaigrette that was very herbal and also included
>> anchovy fillets. There may also have been some pimiento and
>> mushroom, but I don't have a great memory of all the components
>> except for the celery, vinaigrette, and anchovy.
>>
>> Has anyone had anything similar, or an idea as how to best to
>> duplicate it?
>> Nothing that I've googled seems to resemble it.
>>
>> I know this is rather vague, but I was hoping...
>>
>> TIA
>>
>> --
>> Wayne Boatwright
>
>
> Could the veggies have been pickled, rather than braised? A house
> version of a giardiniera perhaps?

That was my immediate thought.

kili

On Mon 13 Oct 2008 07:44:06p, Paco told us...

>
> "Wayne Boatwright" <[email protected]> wrote in message
> news:[email protected] 5.69...
>> Once, in a NYC hotel, I had an appetizer from an appetizer bar that I
>> really enjoyed, but have no idea exactly how to put it together.
>>
>> To the best of my memory, it was predominantly celery sticks that had
>> been lightly braised (it was still somewhat crisp), dressed with some
>> sort of vinaigrette that was very herbal and also included anchovy
>> fillets. There may also have been some pimiento and mushroom, but I
>> don't have a great memory of all the components except for the celery,
>> vinaigrette, and anchovy.
>>
>> Has anyone had anything similar, or an idea as how to best to duplicate
>> it?
>> Nothing that I've googled seems to resemble it.
>>
>> I know this is rather vague, but I was hoping...
>>
>> TIA
>>
>> --
>> Wayne Boatwright
>
>
> Could the veggies have been pickled, rather than braised? A house
> version of a giardiniera perhaps?

No, I think definitely not pickled. The flavor was too delicate and fresh,
nor enough vinegar for a pickle.

But...thanks for suggesting the idea of it.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Monday, 10(X)/13(XIII)/08(MMVIII)
*******************************************
Today is: Columbus Day, Thanksgiving Day (Canada)
Countdown till Veteran's Day
4wks 3hrs 33mins
*******************************************
The world is a stage, but the play is

"Wayne Boatwright" <[email protected]> wrote in message
news:[email protected] 5.69...
> Once, in a NYC hotel, I had an appetizer from an appetizer bar that I
> really enjoyed, but have no idea exactly how to put it together.
>
> To the best of my memory, it was predominantly celery sticks that had been
> lightly braised (it was still somewhat crisp), dressed with some sort of
> vinaigrette that was very herbal and also included anchovy fillets. There
> may also have been some pimiento and mushroom, but I don't have a great
> memory of all the components except for the celery, vinaigrette, and
> anchovy.
>
> Has anyone had anything similar, or an idea as how to best to duplicate
it?
> Nothing that I've googled seems to resemble it.

Was it served hot or cold?

If hot, how about marinating the celery sticks in the vinaigrette (Italian
dressing with whatever herbs, etc. you want added) in the fridge, then
putting the sticks and some of the marinade in a baking pan and broiling it
to the doneness you want.

If cold, reverse the steps, first broil the celery then marinate it in the
fridge.

On Mon 13 Oct 2008 10:07:59p, HiTech RedNeck told us...

> Was it served hot or cold?

It was refrigerated cold, more at room temperature.

> If hot, how about marinating the celery sticks in the vinaigrette
> (Italian dressing with whatever herbs, etc. you want added) in the
> fridge, then putting the sticks and some of the marinade in a baking pan
> and broiling it to the doneness you want.
>
> If cold, reverse the steps, first broil the celery then marinate it in
> the fridge.

Now that you've mentioned the two alternatives, I think the result might
actually be best by preparing it by the first method, then letting it cool
and chill before serving. Marinating before broiling or braising would
probably give it more flavor.

Good idea!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Monday, 10(X)/13(XIII)/08(MMVIII)
*******************************************
Today is: Columbus Day, Thanksgiving Day (Canada)
Countdown till Veteran's Day
4wks 1hrs 45mins
*******************************************
When you're having a bad day and it

Wayne wrote:

> To the best of my memory, it was predominantly celery sticks that had been
> lightly braised (it was still somewhat crisp), dressed with some sort of
> vinaigrette that was very herbal and also included anchovy fillets. There
> may also have been some pimiento and mushroom, but I don't have a great
> memory of all the components except for the celery, vinaigrette, and
> anchovy.
>
> Has anyone had anything similar, or an idea as how to best to duplicate
> it?

From _The Gourmet Cookbook Volume I_:

Celery Victor

Wash hearts of celery without separating the stalks, halve them lengthwise,
and trim them to 4- or 5-inch lengths. Cook the celery in boiling beef stock
until it is tender. Drain it and put it in a shallow dish to cool. Pour
well-seasoned French dressing over the celery and chill it, Turing it
occasionally. When ready to serve, arrange the pieces on watercress or
shredded lettuce on a serving platter and sprinkle them liberally with black
pepper and chopped parsley. Lay a few thin strips of anchovy over each piece
of celery and garnish with quarters of tomato and ripe olives.

Asparagus may also be prepared in this way, cooking the stalks only until
they are barely tender.

also:

French Dressing

To 1/2 cup vinegar -- white, cider, or malt -- add 3/4 teaspoon salt and 1/4
teaspoon ground white pepper. Stir well with a fork and add 1 1/2 cups olive
oil. Beat the mixture with a fork until it is well combined.

For a thicker, creamier dressing, but an ice cube into the mixing bowl and
stir the dressing for a minute or two longer. [BOB'S NOTE: It seems like
this would water the dressing down. I'd try putting the vinegar into the
freezer until it just begins to freeze instead.]

If you Google for the words celery victor anchovy you'll come up with
similar recipes; this was just the one I knew.


Bob

Bob wrote on Tue, 14 Oct 2008 05:56:42 -0700:

>> To the best of my memory, it was predominantly celery sticks that had
>> been lightly braised (it was still somewhat crisp), dressed with some
>> sort of vinaigrette that was very herbal
>> and also included anchovy fillets. There may also have been some
>> pimiento and mushroom, but I don't have a great memory
>> of all the components except for the celery, vinaigrette, and
>> anchovy.
>>
>> Has anyone had anything similar, or an idea as how to best to
>> duplicate it?

> From _The Gourmet Cookbook Volume I_:

>
> Celery Victor

There was a very recent recipe in Gourmet for "Cold, Spicy Celery". It's
quite good and a basic difference is that the vinaigrette contains red
pepper flakes.
http://tinyurl.com/4mmwe7

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Tue, 14 Oct 2008 01:57:14 GMT, Wayne Boatwright
<[email protected]> wrote:

>Once, in a NYC hotel, I had an appetizer from an appetizer bar that I
>really enjoyed, but have no idea exactly how to put it together.
>
>To the best of my memory, it was predominantly celery sticks that had been
>lightly braised (it was still somewhat crisp), dressed with some sort of
>vinaigrette that was very herbal and also included anchovy fillets. There
>may also have been some pimiento and mushroom, but I don't have a great
>memory of all the components except for the celery, vinaigrette, and
>anchovy.

I am wondering if this is Celery Victor? I don't have the recipe in
front of me right now, but that rings a bell....

Christine

On Tue 14 Oct 2008 05:56:42a, Bob Terwilliger told us...

> Wayne wrote:
>
>> To the best of my memory, it was predominantly celery sticks that had
>> been lightly braised (it was still somewhat crisp), dressed with some
>> sort of vinaigrette that was very herbal and also included anchovy
>> fillets. There may also have been some pimiento and mushroom, but I
>> don't have a great memory of all the components except for the celery,
>> vinaigrette, and anchovy.
>>
>> Has anyone had anything similar, or an idea as how to best to duplicate
>> it?
>
> From _The Gourmet Cookbook Volume I_:
>
> Celery Victor
>
> Wash hearts of celery without separating the stalks, halve them
> lengthwise, and trim them to 4- or 5-inch lengths. Cook the celery in
> boiling beef stock until it is tender. Drain it and put it in a shallow
> dish to cool. Pour well-seasoned French dressing over the celery and
> chill it, Turing it occasionally. When ready to serve, arrange the
> pieces on watercress or shredded lettuce on a serving platter and
> sprinkle them liberally with black pepper and chopped parsley. Lay a few
> thin strips of anchovy over each piece of celery and garnish with
> quarters of tomato and ripe olives.
>
> Asparagus may also be prepared in this way, cooking the stalks only
> until they are barely tender.
>
> also:
>
> French Dressing
>
> To 1/2 cup vinegar -- white, cider, or malt -- add 3/4 teaspoon salt and
> 1/4 teaspoon ground white pepper. Stir well with a fork and add 1 1/2
> cups olive oil. Beat the mixture with a fork until it is well combined.
>
> For a thicker, creamier dressing, but an ice cube into the mixing bowl
> and stir the dressing for a minute or two longer. [BOB'S NOTE: It seems
> like this would water the dressing down. I'd try putting the vinegar
> into the freezer until it just begins to freeze instead.]
>
> If you Google for the words celery victor anchovy you'll come up with
> similar recipes; this was just the one I knew.
>
>
> Bob
>
>

Bob, that certainly sounds like what I had. Now I'm really anxious to try
it. I'll take a look at some of the other recipes, too, just for
comparison.

Thanks so much!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Tuesday, 10(X)/14(XIV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
3wks 6dys 15hrs 27mins
*******************************************
Things are good here. Weird, but good....
*******************************************

On Tue 14 Oct 2008 06:11:49a, James Silverton told us...

> Bob wrote on Tue, 14 Oct 2008 05:56:42 -0700:
>
>>> To the best of my memory, it was predominantly celery sticks that had
>>> been lightly braised (it was still somewhat crisp), dressed with some
>>> sort of vinaigrette that was very herbal
>>> and also included anchovy fillets. There may also have been some
>>> pimiento and mushroom, but I don't have a great memory
>>> of all the components except for the celery, vinaigrette, and
>>> anchovy.
>>>
>>> Has anyone had anything similar, or an idea as how to best to
>>> duplicate it?
>
>> From _The Gourmet Cookbook Volume I_:
>
>>
>> Celery Victor
>
> There was a very recent recipe in Gourmet for "Cold, Spicy Celery". It's
> quite good and a basic difference is that the vinaigrette contains red
> pepper flakes.
> http://tinyurl.com/4mmwe7
>

That looks good, James. I like the idea of the hot pepper flakes even
though it wasn't included in the dish I ate.

Thanks!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Tuesday, 10(X)/14(XIV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
3wks 6dys 15hrs 26mins
*******************************************
For peace of mind, resign as general
manager of the universe.

On Tue 14 Oct 2008 07:03:57a, Christine Dabney told us...

> On Tue, 14 Oct 2008 01:57:14 GMT, Wayne Boatwright
> <[email protected]> wrote:
>
>>Once, in a NYC hotel, I had an appetizer from an appetizer bar that I
>>really enjoyed, but have no idea exactly how to put it together.
>>
>>To the best of my memory, it was predominantly celery sticks that had
been
>>lightly braised (it was still somewhat crisp), dressed with some sort of
>>vinaigrette that was very herbal and also included anchovy fillets.
There
>>may also have been some pimiento and mushroom, but I don't have a great
>>memory of all the components except for the celery, vinaigrette, and
>>anchovy.
>
> I am wondering if this is Celery Victor? I don't have the recipe in
> front of me right now, but that rings a bell....
>
> Christine

Thanks, Christine. I think you've all hit it on the head. I'll be making
some version of it this weekend for sure.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Tuesday, 10(X)/14(XIV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
3wks 6dys 15hrs 25mins
*******************************************
Useless Invention: Caffeine-free Diet Coke.
*******************************************

Bob Terwilliger wrote:

> ... over the celery and chill it, Turing it occasionally.

Do you prefer mylar tape, or the traditional paper?

Bob Terwilliger <virtualgoth@die_spammer.biz> wrote:

> Celery Victor

Which was, of course, named after me, back in 1910.

I once posted what I thought was the original recipe:
<http://groups.google.com/group/rec.food.cooking/msg/608d999907c154c5>,
but it was not the real thing, either.

Here is the original recipe, from Victor Hirtzler's _The Hotel St.
Francis Cook Book_:
<http://digital.lib.msu.edu/projects/cookbooks/coldfusion/display.cfm?ID=hosf&PageNum=342>.

Victor

"Wayne Boatwright" <[email protected]> wrote in message
news:[email protected] 5.69...
> Once, in a NYC hotel, I had an appetizer from an appetizer bar that I
> really enjoyed, but have no idea exactly how to put it together.
>
> To the best of my memory, it was predominantly celery sticks that had been
> lightly braised (it was still somewhat crisp), dressed with some sort of
> vinaigrette that was very herbal and also included anchovy fillets. There
> may also have been some pimiento and mushroom, but I don't have a great
> memory of all the components except for the celery, vinaigrette, and
> anchovy.
>
> Has anyone had anything similar, or an idea as how to best to duplicate
> it?
> Nothing that I've googled seems to resemble it.
>
> I know this is rather vague, but I was hoping...
>
> TIA
>
> --
> Wayne Boatwright

I suspect a version of

A version of :

Dimitri

bagna cauda
[BAHN-yah KOW-dah]
This specialty of Piedmont, Italy, is a sauce made of olive oil, butter,
garlic and anchovies. It's served warm as an appetizer with raw vegetables
for dipping. The term comes from bagno caldo , Italian for "hot bath."
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
bagna cauda
Bon Appétit | December 1992


Literally translated as "hot bath," this dipping sauce for vegetables often
appears in many Italian homes as part of the Christmas Eve buffet. Although
cardoons (an edible thistle related to the artichoke but resembling celery)
are traditional, celery makes a fine substitute and any combination of
vegetables will do. In Italy, the routine goes like this: Vegetable pieces
are dipped into the sauce (a fondue-style fork will help) and then eaten,
with a slice of bread held underneath to catch the drippings. Once the bread
is soaked with sauce, it's eaten, too. Then everyone starts over. It's fun
for a party appetizer no matter where you live.
Servings: Serves 6.

Ingredients
3/4 cup olive oil
6 tablespoons (3/4 stick) unsalted butter, room temperature
12 anchovy fillets
6 large garlic cloves, chopped

Assorted fresh vegetables, cut into bite-size pieces
1 1-pound loaf crusty Italian or French bread, cutinto 2-inch sections


Preparation
Blend oil, butter, anchovies and garlic in processor until smooth. Transfer
oil mixture to heavy medium saucepan. Cook over low heat 15 minutes,
stirring, occasionally. (Sauce will separate.) Season with salt and pepper.
Pour sauce into fondue pot or other flameproof casserole. Set pot over
alcohol burner or gas table burner to keep warm. Serve with vegetables and
bread

On Tue 14 Oct 2008 02:52:47p, Victor Sack told us...

> Bob Terwilliger <virtualgoth@die_spammer.biz> wrote:
>
>> Celery Victor
>
> Which was, of course, named after me, back in 1910.
>
> I once posted what I thought was the original recipe:
> <http://groups.google.com/group/rec.food.cooking/msg/608d999907c154c5>,
> but it was not the real thing, either.
>
> Here is the original recipe, from Victor Hirtzler's _The Hotel St.
> Francis Cook Book_:
> <http://digital.lib.msu.edu/projects/...isplay.cfm?ID=
> hosf&PageNum=342>.
>
> Victor
>

Thank you, Victor! Those are great references, which I've save of course.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Tuesday, 10(X)/14(XIV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
3wks 6dys 5hrs 43mins
*******************************************
To learn more about paranoids, follow
them around!

On Tue 14 Oct 2008 04:36:37p, Dimitri told us...

> bagna cauda
> [BAHN-yah KOW-dah]
> This specialty of Piedmont, Italy, is a sauce made of olive oil, butter,
> garlic and anchovies. It's served warm as an appetizer with raw
vegetables
> for dipping. The term comes from bagno caldo , Italian for "hot bath."
> ¸ Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
> LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
> bagna cauda
> Bon App‚tit | December 1992
>

Except that this was not served even warm. It was slightly chilled or at
room temperature, and the celery was in the dressing, not to be dipped in.
Perhaps still related.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Tuesday, 10(X)/14(XIV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
3wks 6dys 5hrs 42mins
*******************************************
Seen on BBSer's tombstone: CONNECT
1953, NO CARRIER 1994

Dave wrote:

>> ... over the celery and chill it, Turing it occasionally.
>
> Do you prefer mylar tape, or the traditional paper?

In the quantities needed, I can't afford mylar.

Bob

"Victor Sack" <[email protected]> wrote in message
news:1iotqn5.g8vyqvcn4oj2N%[email protected]..
> Bob Terwilliger <virtualgoth@die_spammer.biz> wrote:
>
>> Celery Victor
>
> Which was, of course, named after me, back in 1910.

Az, I've always thought you looked MUCH older than that....

TammyM

TammyM <[email protected]> wrote:

> "Victor Sack" <[email protected]> wrote in message
> > Bob Terwilliger <virtualgoth@die_spammer.biz> wrote:
> >
> >> Celery Victor
> >
> > Which was, of course, named after me, back in 1910.
>
> Az, I've always thought you looked MUCH older than that....

But of course, and it is all the evil Damsel's fault! I've been mere 84
years old for more than a decade now, because she won't let me get any
older. I am much, much older than that. What else do you expect of
young Harry's grandmother? He's been a grandfather in his own right for
quite a few years already. I look exactly like you would expect if it
were not for Damsel!

BTW, "Az" means "I" in Old Church Slavonic. God is supposed to refer to
Himself as "Az", for example. The first letter in the Russian alphabet
used to be called "az", too. Every letter had a name, akin to the Greek
with its "alpha", "beta" etc. and the Russian word for "alphabet" was
and still is "azbuka", for the same reason. It is the same in Serbian
and Bulgarian.

Az, AKA Harry's Gran