Recipes from Celebrity Chef Sara Moulton

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She's one of the hardest-working women in the food business.  We were so excited to have celebrity chef and cookbook author, Sara Moulton, join us on the Morning Show.

Recipes from Sara:

Celery and Parsley Salad with Parmigiano-Reggiano and Walnuts
Yields 4 servings (about 4 cups)
Hands-on time: 20 minutes
Total preparation time: 20 minutes
"Too many of us Americans think of parsley as no more than a garnish. The Italians know better. They put it in and on just about everything: meat balls, stuffing, pasta dough, sauces, and salads. And in large quantities, too, not just a delicate little sprinkle here and there."
"This salad is a tasty demonstration of the ability of parsley to command the center of the plate - or at the least to stand side by side with a simpatico partner. (Celery, in this case.) Toss it with some lemon juice, olive oil, walnuts, and freshly shaved Parmigiano-Reggiano, and see if you're not convinced that parsley is more than a bit player. It can be a star."

  • 1/2 cup walnuts
  • 6 medium stalks celery
  • 1 ounce Parmigiano-Reggiano
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 3 tablespoons extra virgin olive oil
  • 2 cups fresh flat-leaf parsley leaves

Preheat the oven to 350°F. Spread out the walnuts on a rimmed baking sheet and toast until golden, 7 to 10 minutes. Remove to a cooling rack and cool to room temperature, then coarsely chop the nuts (about 1/3 cup).
Very thinly slice the celery crosswise (about 3 cups) and shave the cheese, using a vegetable peeler (about 1/3 cup).
In a large bowl, whisk together 1 tablespoon of the lemon juice and the salt until the salt has dissolved; gradually whisk in the olive oil. Taste and add more lemon juice, if desired. Add the celery, parsley, cheese, and toasted nuts to the dressing and toss until combined.

Sautéed Beets with Balsamic Vinegar

"My husband loves beets and is always trying to get me to come up with new recipes for them. Beets are usually boiled whole in their skins or roasted. Either way you have to peel them and end up with purple hands which is probably why I don't like to cook them. I am not a big fan of those surgical gloves which would protect my hands. I feel like I am in a strait jacket. So I came up with this recipe. The beets seem to bleed less when you peel them first and by grating them you cut way down on the cooking time--3 to 4 minutes rather than 40."
Makes 6 servings
Hands-on time: 15 minutes
Total preparation time: 15 minutes

  • 1 3/4 pounds beets
  • 2 tablespoons vegetable oil
  • 3 tablespoons balsamic vinegar
  • Kosher salt and freshly ground black pepper

Peel the beets and cut into pieces that will fit through the feed tube of a food processor. Grate using the grating disk of food processor or by hand using coarse side of 4-sided hand grater.
Heat the oil in a large skillet over medium-high heat until hot. Add beets and sauté, stirring frequently, for 3 to 4 minutes, until the beets are just crisp tender. Add the balsamic vinegar and salt and pepper to taste.

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