Skip to main content

Celery-Fennel Slaw #KitchenMatrixCookingProject

By

Another week, another recipe for the Kitchen Matrix Project, named after Mark Bittman's Kitchen Matrix cookbook. You can read about it: here. This month, I picked the recipes for the month am I'm very excited about the dishes and the bloggers who are joining me. And I am thrilled with how simple these recipes are to make.

This week, I picked 'Celery + 16 Ways' for the group. If you don't have the cookbook, Bittman's celery recipes are available online at the New York Times: here.

More Celery

Celery-Fennel Slaw

I opted to make a celery slaw with fennel because it's what I had and I love those flavors together. I used a mandolin to get the slices thin and uniform.

Ingredients

  • 2 C shaved celery
  • 2 C shaved fennel
  • 2 T olive oil
  • 1 T freshly squeezed lemon juice
  • freshly ground salt
  • pinch of fennel pollen


Procedure
Place all ingredients together in a mixing bowl. Toss to coat. Let stand for at least 10 minutes for the flavors to meld. Serve immediately.
Labels:

Comments

  1. KarenMarch 12, 2018 at 10:13 PM

    I totally had such a hard time choosing from all 16 versions. Your slaw sounds amazing.

    ReplyDelete
    Replies
    1. Camilla M. MannMarch 13, 2018 at 8:22 AM

      I know! I am definitely going to try the other 15 versions throughout the weeks. I am intrigued by the marinated celery. That's up next!

      Delete
  2. A Day in the Life on the FarmMarch 13, 2018 at 7:58 AM

    I love fennel as well but wanted to tie in the other ingredients for the month. I should have stuck with the celery alone LOL

    ReplyDelete
    Replies
    1. Camilla M. MannMarch 13, 2018 at 8:22 AM

      Thanks for joining me every week! You are a rock.

      Delete

Post a Comment

Popular posts from this blog

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

You're Invited: Take a (Virtual) Hawaiian Holiday with #FoodNFlix

By
Fall Break, Oahu, October 2017 For June, I am hosting  Food'N'Flix , the movie-watching, food-making group rallied by Heather of  All Roads Lead to the Kitchen . This week, my older son was supposed to graduate from high school and we were supposed to leave on a family vacation to the Big Island. But, as enter our eleventh week of being sheltered in place to flatten the curve of the coronavirus, all of our summer plans were canceled, including this long-planned graduation trip to Hawaii. Boo. I understand the need to self-isolate. And we are abiding by the social distancing guidelines put in place by our state. But, boo, nonetheless. Oahu, October 2017 So for this month's Food'N'Flix, I chose to open up the field and let all of the food bloggers take a (virtual) Hawaiian holiday.  My boys have been to Oahu several times with my parents in recent years as my dad grew up there and wanted to spend some time on the island with his grandsons. Ke...
5 comments
Read more