Stalk celery's triumph
What's Good Today, My Fellow Foodies?Let's revisit an elaborate first course from a bygone era - the Celery Victor! Originated by none other than Chef Victor Hirtzler of the swanky St. Francis Hotel in San Fran, this dish was the golden ticket to securing a spot in the limelight for our humble celery buddy.
Prepped with tender, crisp celery bathing in a delectable tarragon vinaigrette and garnished with lush celery leaves, this baby's an unexpected twist on a classic. Our Epic Christmas Feast: Lost Recipes from the Grand Hotels featured this victorious dish in all its glory!
Here's the Skinny:- Serves: 6-8 lucky bastards- Difficulty: A breeze for even the clumsiest of cooks- Time: About an hour of your time, plus 2½ hrs of chilling time
Shopping List:For the Celery:- 4.5 lbs of celery bunches (roughly)- 4 cups homemade or low-sodium chicken broth- 1/4 medium yellow onion (thinly sliced)- Some fresh Italian parsley sprigs- Tarragon sprigs (fresh, of course)- 1.5 teaspoons kosher salt and pepper to season
For the Dressing:- 2 anchovy fillets (because why not?)- White wine vinegar- Salt and pepper- 1/4 cup vegetable or grapeseed oil- 1/4 cup extra-virgin olive oil- 3 tablespoons fresh tarragon leaves (chopped)
Let's Get Cookin'!
For the Celery:1. Separate the tougher outer stalks from the tender inner ones. Peel and discard the outer stringy layer, trim the stalks on the bias into 6-inch lengths, and set them aside.2. Grab the leaves from the inner stalks, yielding about 3/4 cup. Rinse them, cover 'em with a damp paper towel, and stash 'em in the fridge until service time.3. Cook the celery in stock until just tender, simmering for 15-20 minutes.4. Transfer it to a dish, pour the cooking liquid through a fine mesh strainer, and chill it in the fridge for 2 1/2 hours.
For the Dressing:1. Combine anchovies, vinegar, salt, pepper, and oil in a blender. Add tarragon and blend to perfection. Adjust the seasoning if needed, then set it aside.
Assembly:1. Divide the chilled celery stalks among 6-8 plates.2. Drizzle each plate with 1-1 1/2 tablespoons of the dressing and garnish with the reserved celery leaves.
There you have it, my fine foodie friend - the glorious Celery Victor, brought to you by the gastronomic genius of Chef Victor Hirtzler! Enjoy this piece of edible history and impress your guests with your newfound culinary prowess!
- The Celery Victor, an elaborate first course from the past, was originally created by Chef Victor Hirtzler at the St. Francis Hotel in San Francisco.
- The Epic Christmas Feast: Los Recetas Perdidas de los Grand Hoteles (65e180e25e3c26f05064328a32d88d5e) showcased the Celery Victor as one of its lost recipes.
- The Celery Victor dish is uncategorized in today's cooking trends, offering a unique twist on a classic with its tarragon vinaigrette and celery leaves garnish.
- Just before serving the Celery Victor, the chilled celery stalks are divided among plates, drizzled with the tarragon dressing, and garnished with the reserved celery leaves.
