Subj : pasta sauces
To   : RUTH HAFFLY
From : JIM WELLER
Date : Mon Aug 01 2022 22:37:00

-=> Quoting Ruth Haffly to Jim Weller <=-

 JW> I also add minced onion and celery

 RH> Celery goes in other things, not pasta sauce as a
 RH> general rule.

We really like celery and use it freely in all sorts of dishes. For
tomato sauces we use the leafy tops. In fact we like celery leaves
so much we grow Chinese celery which has thin, round, hollow stems
and lots of leaves. It is also more strongly flavoured than regular
celery. 

Speaking of celery and flavour packed:

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Remoulade Shrimp
 Categories: Appetizers, Cajun, Sauces, Shrimp, Chilies
      Yield: 4 Servings
 
      1 c  Romaine lettuce; chopped
      1 lb Shrimp; boiled, peeled,
           deveined & chilled
           SAUCE:
      1 bn Scallion; chopped
      2    Ribs celery; chopped
      2    Sprigs parsley; chopped
      3 tb Creole mustard
      5 ts Paprika
  1 1/4 ts Salt
    1/2 ts Black pepper; fresh ground
    1/4 ts Cayenne
      6 tb White wine vinegar
      5 ts Fresh lemon juice
    1/2 ts Dried basil
    3/4 c  Olive oil
      1    Scallion; chopped
      1 tb Celery; chopped
      2 ts Fresh parsley, minced
  
  Grind the bunch of shallots, celery stalks, and parsley sprigs in
  a food mill or reduce almost to a puree in an electric blender.
  Place the vegetable puree in a non-reactive bowl, then add the
  mustard, paprika, salt, pepper, and cayenne and blend with a
  wooden spoon. Add the vinegar, lemon juice, and basil and blend
  again.  Gradually add the olive oil, stirring constantly.  When
  well blended, add the chopped shallot, chopped celery, and finely
  minced parsley and stir to mix thoroughly. Cover the bowl with
  plastic wrap and refrigerate for at least 3 hours.
  
  At serving time, chop the lettuce and put 1/4 cup on each salad
  plate. Place the boiled shrimp on top of the lettuce, and after
  stirring it well pour about 1/4 cup remoulade sauce over each
  portion; the sauce should completely cover the shrimp.  Serve well
  chilled.
  
  Recipe by: The New Orleans Cookbook,  Rima & Richard Collin
  
  From: Shade To: Eat-L List
 
-----

Cheers

Jim


.... What's all this talk about celery caps?

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