Celery, The Nation's Most Underestimated Side Dish!

By the way, Mellowroast, Ruby has the best soup recipes!!!

Wow, this thread made the Newsletter! Joe, go to my head, Naaa. Now to get my old printer working so I can frame it. And, and where can I get it blown up for framing?
 
Joe, correct answer! Chewing celery burns more calaories than it has. What about chopping it? Or yes, typing about it!
 
Ruby, nice picture! And thanks! Two more celery side dishes. And both look yummy!
 
Ann, sauteid celery w/ butter and corn off tha cob... sounds great! I had never heard of this side dish. I could do a main coarse of that though. :~)
 
Mellow, if the Texas Chili Parlor was not within walking distanceof the state capital it might not be so famed. They had good chili at one point in time though. Tomatoes... no self respecting Trail Drive cook would be packing tomatoes. The Chili Queens of San Antonio... don't think so. Benny Binion's Real Texas Chili... NO WAY! To the true Texas Chili purest there are no tomatoes used. Some Texas Chili cooks have been known to sneak in some Tomato Sauce though. And... lotsa chili cooks here in Texas use tomatoes.
 
I think few, before this thread, knew that celery is just fine to use in Texas Chili though. Don't forget C.V. Woods Jr's winning Terlingua  recipe. This was the third year of the contest but Woody was the first to be declared an all out winner. Was it his use of celery that allowed him to beat out Wick Fowler? I tend to think so.
Joe

A friend's mom used to serve celery with a cream cheese and vinegar-pimento stuffing as an appetizer every Thanksgiving, and I still remember how good it was. I have to admit though that I like celery more in a dish than as a side dish by itself. More than like, I love the flavor it lends. Just made a chicken pot pie last night that wouldn't be as good without the chopped sauteed celery. It's a supporting player, but a really good one.

Disclaimer;
 
Definitions of Texas chili can get tricky. There is Texas Style Chili, Texas Bowl of Red, and.....  Then there are the rules for various chili cook offs. Sounds like "Lone Star Chili" is what the Texas Chili Parlor calls their Texas chili w/ tomatoes.
 
Hmm, I wonder if celery is included in any of the chili served at the Texas Chili Parlor? That could be a secret though? Folks have been known to keep secrets about their chili recipes. :~)
Joe

Shara, that celery stuffing sounds good! Stuffed Celery recipes could have their own whole thread I think. It's a very popular dish. And your right that celery is a really good supporting player. Neat way of putting it!
Joe

I haven't read all the posts, forgive me if I repeat one, but Celery with peanut butter slathered on, and celery used as a mini shovel to get tuna dip in one's trap.

Celery stuffed with Peanut Butter plus raisins on top = "Ants on a Log"! 

Ann:  Thank you, I may just have to ask her for some soup recipes as the temperature dives.  We're expecting 34 degrees on Friday.
 
Shara:  You're right, chicken pot pie without celery would be flat. 
 
Chewingthefat & Foodbme are both right on target.
 
PapaJoe8 (a.k.a. Celery-Breath):  Chili may well be the most misunderstood dish of all.  Beans or no-beans, tomatoes or no-tomatoes, noodles or no-noodles, celery or no-celery, cans or no-cans, and then there's another subject altogether, Cincinnati Chili!

I'll forgive you Chewer but you missed some good first known pictures of Human Beings back on P.4. There was some speculation that those folks may have been discussing celery. Celery stuffed w/ peanut butter was mentioned earlier. Celery used as a dipping stick for Tuna was not, that I remember. Good in Tuna salad, good to dip Tuna with, makes sense to me.
 
Foodb, P/B w/ raisons... Ants on a Log, neat name! I must make some of those for tha little zillas. :~)
 
Mellow, you make Chili sound very versatile! You have just scratched the surfice of things known to be put in a pot of Chili. There is an old "weird things" thread around here somewhere. Even you might be supprised at some of the stuff folks at Roadfood mentioned. In some of the Cincy Chili threads some claimed that it should be called a Greek Pasta Sauce. I never said that though! If it has chili powder in it then it could  be called chili! The Cincinnati area does have more Chili Parlors than anywhere else in the world.
 
I still say Stuffed Celery Recipes might deserve a whole thread unto themselves. Till then... I wonder how many restaurants around the country might be serving some type of stuffed celery during the Holiday Season?
Joe

Oh Mellow, the subject of tomatoes is also a touchy subject when it comes to Seafood Chowder in some parts of the country. I think they even tried to outlaw the practice in some areas. I am happy to say that no such efforts have been made, concerning chili, here in Texas.
 
And, I have heard of no such efforts to outlaw the much beloved Celery in any dish... anywhere.
Joe

This is an absolute favorite of mine.  Celery, black olives and salami, dressed with salt, pepper and olive oil.

 
Then after everybody gets theirs, I add sharp provolone and anchovies to mine

Bluefish fillets, wrapped in foil, a couple of lemon slices, a bunch of thin sliced celery and some salt and pepper. Wrap tightly, toss on grill, let steam for a few minutes then poke holes in foil about a minute before you take off grill.
 
My grandmother also made a marinated celery and olive concoction she put up in jars, Good stuff. Joe, you can add the provolone for me, but save the anchovies for after I take my share.

Joerogo's salad and Tony Bad's foil-wrapped fish are great ideas I'm going to try.  Easy to make, lots of flavor.  Thanks for the tips.
 
This will forever be known as the infamous Celery Thread.

Good to see you, Ann.  I'm still cranking out soups once or twice a week. 
 
Although we're not supposed to put recipes here, this one seems like it belongs.
 
CREAMED CELERY SOUP – 3 to 4 servings
 
1 bunch of celery, cleaned, some leaves reserved for garnish
1 Tbs. butter or margarine
1/2 cup chopped onion
1 Tbs. fresh parsley sprigs
1 to 1 1/2 cups chicken broth
1/2 cup cooked rice
1/2 tsp. salt or to taste
1/4 tsp. ground white pepper
3 cups milk or light cream
1/4 cup crumbled blue cheese (optional)
Paprika for garnish
 
[Notes:  1) Add rice to mixture to be pureed if you want a very smooth soup; add rice after pureeing if you want a little more texture to it.  2) Herbs such as tarragon or marjoram can be added with the chicken broth.  3) Grated cheddar cheese can be substituted for the blue cheese or it can be omitted altogether.  4) You can freeze this recipe by following it but not adding the milk or cheese until after you defrost and reheat it.]
 
If outer stalks of celery have tough strings, pull them out when cleaning.  Chop the celery and some of the leaves.  In a 3 qt. pot, melt the butter and saute the celery and onion over medium low heat until onion is clear, about 20 minutes.  Add 1 cup of chicken stock or more if needed to cover vegetables; add parsley.  Simmer for 20-30 minutes or until celery is soft.
 
Puree in batches in blender or blend with stick blender until smooth.  Add rice, salt, pepper and milk.  Reduce heat to low and heat thoroughly, about 15 minutes.  To serve, put about 1 Tbs. of the crumbled cheese (if using) in the bottom of each heated soup bow; fill with soup and garnish with paprika and celery leaves.
 

Another interesting piece of celery trivia:
 
Did you ever drive past an Amish farm and see a field filled with approx 2 1/2 foot lengths of upright PVC pipes?  That a sure sign that in November or December of that year, there will be a wedding in the family.  There is celery growing inside them and while I'm not sure of the exact process, the end result is creamy ivory colored bunches of celery.  Instead of flowers, a combination of leafy green celery stalks (like the ones in the photo on page 3) and the light colored ones are placed in jars of water on the tables at an Amish wedding dinner.
 
 

joerogo- a man after my own heart-anchovies!! Your salad looks awesome...

Joe, looks great! I'll have mine just like yours. But... can I have Tony's share of the Anchovies? Ok, ok, I'll split em w/ Ann.
 
Tony, I am a Bluefish fan but have never had the pleasure of having it as you discribe. Sounds great! And, your Grandmothers Olive Concoction also sounds great! I would trade some Muffaletta relish for a jar of that.
 
Mellow, thanks to all great posts here this thread has surpassed all expectations. Fabulous / Infamous... only time will tell.
 
Ruby, I think recipes are just fine to put here. This soup sounds fabulous! The Blue Cheese is like icing on the cake for me.
 
Anyone know of a restaurant anywhere that serves a soup, w/ celery, that is anywhere near as good as Ruby's sounds?
 
Oh, Ruby... I was thinking, just before I came here, that maybe we needed to know a bit more about celery trivia and history. Geat info you have posted!
 
I have heard that, in times gone by, a vase of celery in water was common place at many American dinner tables. Could this be a tradition that needs to be revived?
Joe
 
Edit; The "revived" deal.

Tony Bad

 Good stuff. Joe, you can add the provolone for me, but save the anchovies for after I take my share.

 
NO ANCHOVIES????  What the heck kind of Sea-Chili-On-O are you
 
My Mother made an olive salad.  And somehow she let the celery soak up olive oil and red wine vinegar before she mixed it together.  Man do I miss that.
 
An easy side dish, or main dish.  I even make it at my office.
Chop up some celery.  Mix in a small can of northern beans and a can of tuna.  EVOO and some salt and pepper.....heaven!  If the spirit moves me, I will add a splash of vinegar.  Celery and tuna were made for each other.

Joe, shhh... Ann and I are spliting Tony's share of those Anchovies!
 
The second mention of Olive salad w/ celery. I had no idea! Sounds great though!
 
Joe, I have a can of Great Northern Beans. Maybe those would work even better? Maybe just Tuna w/ the vegetable oil it comes with? No, I am sure drained Tuna w/ Evoo would be even better. I do have a few cans of Tuna in water that I need to use somehow. Ether way would work for me though. Hey, I'm tha guy who never drains the oil and just mixes it in w/ tha Tuna. That prevents wrinkles I am told. Not that I worry about that kinda stuff. I just like it that way. :~))  Hmm, maybe a splash of the Vinegar that comes w/ those tiny little peppers???
Joe

I love celery sprinkled with salt, or Whatever.

Anyone ever try Dr. Brown's Cel-Ray Soda?

Is PapaJoe8 in the running for the coveted Roadfood Thread of The Year Award? 

Uncle Groucho, welcome to Roadfood! You are among those enlightened few who appreciate the true basics of enjoying a good stick of Celery!
 
Foodb, Cel-Ray was the answer to a a PoP Quiz by Billyboy on page one. SBQ won the prize! I think someone said they liked Cel-Ray somewhere on this thread? I have never tried it.
 
I have heard that the very first Flavored Soda may have been created by a Celery stick stuck in a glass of soda. The soda sucks out the Celery flavor.
 
The more you learn about Celery, the more you realize what an influence it has had on our culture. Without it there would be no Chicago Style Hot Dogs, Buffalo Wings, Flavored Soda, Cream of Celery... and other great soups too numerous to mention, the Bloody Mary as we know it today, the inspiration of many great songs, and ...................
 
Lol Mellow. U a Wild n Crazzzy Guy!*&^$#@
Joe

I find Cel-Ray to be drinkable, but I wouldn't order it.

Bartl, it may be an acquired taste thing.
 
A stalk of celery in some soda is said to be the very first flavored soda. Coke and Pepsi owe celery a big Thank You! :~)
 
I might try making my own Celery Soda next time I have some celery and some soda water.
Joe

PapaJoe8


I have heard that, in times gone by, a vase of celery in water was common place at many American dinner tables. Could this be a tradition that needs to be revived?
Joe

You know, I had completely forgotten about that until now.  You're right.  I believe my mother placed celery in water at the center of the dining table for important family gatherings like Thanksgiving, Christmas, anniversaries, National Shanghai Jimmy Appreciation Day, etc.   I haven't thought of this since childhood.

Mellow, maybe this is a tradetion that should be revived. It probably freshens the surrounding air.
Joe

So did my pet pig Petunia!

Couldn't find a DELETE button!

MellowRoast


So did my pet pig Petunia!

We heard her the first time!
The celery in the middle of the table was a cheap centerpiece that you could eat! It's been replaced by the $3.99 pot of Mums, (Or Pertunia's) from the supermarket that you cannot eat!

Now that was worth saying twice Mellow! Pigs DO make good pets and are even smarter than dogs. And... if you fed Petunia plenty of Celery I am sure the air WAS fresh. :~)
 
Foodb, sounds like, along woth lotsa other stuff, things are going backwards! The old way of using Celery on the table sounds much smarter!
Joe

Oh... 6 pages about Celery? Whoda thunk? Thanks for all the great input all! I have learned much about the importance of this underestamated veggie.
Joe

All this celery talk forced me to make celery stuffed with ham salad for one of yesterday's football snacks.
 

 
 

Ruby, that Ham Salad looks great! But... you know we are gonna want the recipe. And the Celery, Ham salad combo has made me REAL hungry for some of that!
Joe

The ham salad is from the Stoltzfus Amish Deli at the Allentown PA Fairgrounds farmers' market. 

Looks real good, RubyRose.  I wonder why ham salad is hard to find in restaurants and delis these days.  At least that's my experience.

Ruby, and guesses as to whats in that yummy looking Ham Salad? The Amish folks always make great foods! You are lucky to be so near.
 
Mellow, I bet Petunia loved Celery! Chicken, Tuna, and ham salad are all kinda hard to find, except at some buffet salad bars sometimes. I have found some surprisingly good meat type salads at buffets. I always start at the salad bar. Salads served as a stuffing for Celery is even harder to find.
Joe
 
 

PapaJoe8

Ruby, and guesses as to whats in that yummy looking Ham Salad? The Amish folks always make great foods! You are lucky to be so near. 

 
It's ground ham, sweet pickle relish, mayo and a little bit of mustard.
 
One restaurant that gives ham salad a role on the menu is the Country Cupboard in Lewisburg PA.  Although I don't recommend their buffet, you can get very good ham salad in sandwiches or as a salad platter. 
 
Tea rooms often feature ham salad in their tea sandwiches but I'm guessing you don't visit them too often.

Ruby, I may start dropping in on those Tea Rooms. I never thought about the other stuff they might serve. And, tea w/ honey, and maybe I could sneak in a splash of Bourbon?... is one of my favorite things. :~)))
Joe

Anyone doing stuffed Celery for Thanksgiving? I am making some w/ Jalapeno Pimento Cheese. The name brand store bought stuff is not bad. Or you can make your own. Be sure to use pickled jalapenos if you do. Although... I have never had it made w/ fresh jalapenos. What kind of Stuffed Celery will you be serving?
 
And... any restaurants offering Stuffed Celery for the holidays. Or any kind of Celery?
Joe

I made a homemade pimento cheese yesterday, and I stuffed celery with it for appetizers. Thanksgiving day will be celery stuffed with a blue cheese/cream cheese garlic powder concoction I make.

MellowRoast


Looks real good, RubyRose.  I wonder why ham salad is hard to find in restaurants and delis these days.  At least that's my experience.

Around here, the better grocery stores' deli departments all offer ham salad (but be sure you don't get "sandwich spread" by mistake, which looks similar and is cheaper, but is made from ground-up lunch meat scraps and ends instead of real ham). 
 
I am very familiar with this, since the deli in the store where I worked made and offered both products.  All of the end pieces and sliced "mistakes" from the bologna, salami, pickle-pimento loaf, etc. chubs were saved refrigerated to be later ground up for the sandwich spread, so the sandwich spread would vary in flavor from day to day depending on what all was in it.
 
 

annpeeples


I made a homemade pimento cheese yesterday, and I stuffed celery with it for appetizers. Thanksgiving day will be celery stuffed with a blue cheese/cream cheese garlic powder concoction I make.

Always nice to hear the phrase homemade pimento cheese!  Music to my ears. 
 
 

6star

Around here, the better grocery stores' deli departments all offer ham salad (but be sure you don't get "sandwich spread" by mistake, which looks similar and is cheaper, but is made from ground-up lunch meat scraps and ends instead of real ham). 

I am very familiar with this, since the deli in the store where I worked made and offered both products.  All of the end pieces and sliced "mistakes" from the bologna, salami, pickle-pimento loaf, etc. chubs were saved refrigerated to be later ground up for the sandwich spread, so the sandwich spread would vary in flavor from day to day depending on what all was in it.

That's very interesting, thanks for the tip!  I really love ham salad.  Even Honeybaked Ham here stopped serving it.  Go figure. 

I'm serving celery strips for Thanksgiving, but rarely serve them intact where they can be stuffed.  Easier to eat and seem crisper that way, but maybe it's just me. 

Mellow, sounds good but how do you make those strips? I am just here w/ a bunch a stalks.
 
And, how do you peal off tha strings?
Joe

Wow, I sure hope I can describe this, Shanghai Joe - D'oh! - I mean, PapaJoe8.  Someone here recently posted a picture of a salad with made with celery strips, olives, and salami.  The celery strips in that salad resemble mine.  
 
Basically, I first make celery sticks, and then cut lengthwise down each celery stick several times, creating strips.  The number of lengthwise cuts you make determines the width of each strip.  You can make them as wide or as thin as you like.  I really prefer these over celery sticks, but that's just me. 
 
To de-string the celery sticks (before making strips), I use a paring knife (or other small knife) to cut in a downward motion just inside of the strings at the top of the celery stick, going around the "U" shape of the stick, creating a series of tabs.  Then I take the tabs of string and just strip them off by hand in a downward motion.  Hey, does this make sense?  I've never explained this before.  It's easier to demonstrate, I gar-on-tee.
 
Before serving, and if I have the extra time, I refrigerate them another couple of hours, and they turn out super-crispy.
 
By the way, for the purposes of celery strips, if the celery is super-fresh and cold to start with, you may not need to remove the strings.  Just experiment with a couple.  The older the celery is, the more ornery the strings.  Kinda like people!

You probably saw the recent news story about red celery going on the market.  I sent an email to the producer saying he totally wasted all his R&D money because we don't want red celery -- we want STRINGLESS celery. 

Thanks for the "strips" recipe Mellow!
 
But how bout Red Stringless Celery???
 
I just finished munchin on some Jalapeno Pimento Cheese Stuffed Celery... yummmyyy!
Joe
 
Oh, it was just regular green Celery with strings removed.

I hope it wasn't Price's!

Mellow, nope... it was Food Club and I just added tha pickled jalapenos w/ their juice. :~)
Joe

PapaJoe8


Mellow, nope... it was Food Club and I just added tha pickled jalapenos w/ their juice. :~)
Joe

my gma just had dinner on a amish farm she said the best sidedish was sweet &sour stewed celery.

Bdtn, wow... that sweet n sour stewed celery sounds great! Now to find a recipe.
Joe

PapaJoe8


Bdtn, wow... that sweet n sour stewed celery sounds great! Now to find a recipe.
Joe

 
SWEET AND SOUR CELERY - serves 4
2 cups celery, cut in 1-inch pieces
2 cups water
1/2 tsp. salt
2 Tbs. cider vinegar
3 Tbs. sugar
2 Tbs. butter
 
Cook celery in water with salt for 30 minutes.  Drain, then add remaining ingredients.  Serve hot.  To serve cold, omit butter.
 
From The Art of Pennsylvania Dutch Cooking by Edna Eby Heller

Ruby, thanks! Simple but sounds great. I bet that book has many good recipes. Hmm, hot or cold? I might need to try both.
Joe