One cannot live in
We like to buy ours straight from the butchers rather than order it in a restaurant and we’re convinced that the best in
Thank goodness for that, because their meat is something to write home about. It’s even something to pack in your carry-on and bring home with you for visits, which I have been known to do. Who cares if I smell like a traveling Ukrainian deli?
Quebec Smoked Meat has been around long enough that Danny remembers when he was a six-year-old living around the corner and going there with his mom. Ordering is simple: two pounds of sliced smoked meat, two loaves of Kimmel (caraway rye) bread and a jar of kosher pickles. (Incidentally, that was our purchase on the way home from the hospital with two-day-old Noah. A very wise one too, as we didn’t have to cook for a few days)
Most places heap up a pile of fries next to the smoked meat sandwich, but I prefer a salad and until we start getting some spring lettuce that actually tastes like a green, my choice is a creamy celery-root remoulade. Celery root (also called celeriac or ‘knob celery’ which I kinda like but would look silly on a menu) is a relative of the humble celery that is developed for its root rather than it’s stalks. It’s pretty popular here in
The truth? It’s delicious! A welcoming burst of flavor and a much-needed crunch to my palate which has grown tired of tasteless lettuce from
All I need now is a cherry coke.
Celery Root Remoulade with Pecans:
1 small celery root, peeled and julienned fine, (about 2 cups)
¼ cup toasted pecans, coarsely chopped
¼ cup heavy cream
Salt and pepper to taste