Celery, Celera, Celery, Celer-ra-ha-ha-ha-ha-ha…
Ha! Betcha I gave you an earworm. Sorry! Have a nice day!
There was an abundance of celery in the house. I was going to ferment-pickle some celery so I went out and bought two fresh bunches even though there was already some in the refrigerator. I used just one of the new bunches for the ferment so I was pondering other ways to use celery.
I decided to use celery to stuff Poblano peppers. This gave me an opportunity to use my new toy, a micro torch.
The charred peppers went directly into a paper bag to sweat and loosen the skin.
Meanwhile mushrooms were dry sautéd in a skillet rubbed with oil.
In the same skillet cubes of whole grain bread were sprayed with olive oil and toasted with fresh thyme, rosemary and kosher salt.
In the same pan onions were sautéd with avocado oil and kosher salt.
Celery was added, followed by garlic and the fresh sage I had intended on toasting with the cubes of bread.
This was as good a place as any to put a few asparagus spears from the garden.
Now the sautéd mushrooms were added back into the pan. Over the last year dried shiitake mushrooms have been macerating in 100 proof alcohol to make a mushroom tincture/flavor extract. Since there were so few fresh mushrooms I chopped a few of the soaked mushrooms and added them too.
I ignited the soaked mushrooms and let the alcohol burn for a moment just because I am essentially a grown(?) twelve-year-old boy. The flames didn’t show up on camera.
Lastly the toasted bread cubes and fresh parsley were added to the mix.
There were a few chunks of fresh pineapple left from the other day. May as well use them up. A little pineapple juice was also poured into the baking dishes to keep things from drying out.
The stuffed peppers baked for 45 minutes in a 400ºF oven with convection fan.
This was more easily eaten on a plate than in the baking dishes.