Yesterday I brought home some chicken salad and some herbed cheese spread. Wife and SIL were having it on little toasty crackers that she'd bought.
I went to the fridge and pulled a few ribs off a head of celery. Rinsed and cut into 3" lengths, and stuffed with an amalgam of the cheese spread and chicken salad.
It's been years since I've had cream cheese-stuffed celery and the like. The celery I used was too thick, perhaps too mature. I guess next time I could buy celery hearts, instead. I'm also tempted to try blanching the celery to make it more tender. So what should I do, buy *smaller* celery, or can I blanch (or even peel?) celery to make it less toothy?
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