Subj : celery
To   : DAVE DRUM
From : JIM WELLER
Date : Wed Aug 03 2022 21:03:00

-=> Quoting Dave Drum to Ruth Haffly <=-

 JW> I also add minced onion and celery fried in olive oil and thyme to
 JW> mine.
 
 RH> Celery goes in other things, not pasta sauce as a
 RH> general rule.

 DD> Celery adds very little flavour

I find it very flavourful, especially the leaves.

 DD> but does add bulk/thickening to sauces. That's why I add celery
 DD> to my chilli mix liquids.

Diced celery ribs remain in discrete little chunks and don't thicken
the liquid they're in, unless you really cook them a really long time.
Do puree it in a blender or something?

 DD> Title: Uncle Dirty Dave's Chilli #6
 DD> Yield: 12 Servings
 DD> 1    Rib celery w/leaves; base
 DD> - removed, in 3" pieces

 DD> Crumble the ancho chilies
 DD> into the blender. Add enough of the onion and celery to
 DD> fill the blender loosely. Add only enough hot water or
 DD> broth to permit the blender to work easily. Blend until
 DD> the ingredients are chopped fine. Add to the mixture in
 DD> the Dutch oven.

Oh, I see you do exactly that!

This week's theme: non-traditional pizza toppings ...

 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Butternut Squash, Parmesan and Sage Pizzas
 Categories: Pizza, Vegetarian, Cheese, Vegetables, Herbs
      Yield: 4 Servings
 
  2 1/4 lb Butternut squash; peeled,
           -seeded and cut into
    1/2    -inch cubes
      1 ts Vegetable oil
  1 1/2 c  Milk
      2 tb All-purpose flour
      1 pn Freshly grated nutmeg
      4 ts Yellow cornmeal
      1    Recipe pizza dough
    2/3 c  Freshly grated Parmesan
      1 tb Chopped fresh sage leaves
      1 lg Garlic clove; minced
           Freshly ground black pepper
           GARNISH:
           Fresh sage leaves
 
  Preheat oven to 450 F. In a bowl toss squash with oil and salt and
  pepper to taste. Spread squash in one layer in a shallow baking
  pan and roast in middle of oven, stirring once halfway through
  roasting, 15 minutes, or until lightly browned. Remove pan from
  oven and loosen squash with a with a metal spatula. Squash may be
  roasted 1 day ahead and chilled covered.
  
  In a medium heavy saucepan stir together milk and flour and bring
  to a simmer over moderate heat, stirring constantly. Simmer sauce,
  stirring, 2 minutes and stir in nutmeg and salt to taste. Sauce
  may be made 1 day ahead and chilled, covered.
  
  Increase oven temperature to 500 F. On a work surface sprinkled
  with 1 teaspoon cornmeal roll out 1 piece of dough into a 12 by 6
  inch oval and transfer to a baking sheet. Repeat with remaining
  cornmeal and dough, ending up with 2 ovals on each of 2 baking
  sheets.
  
  Spread sauce on dough ovals, leaving a 1/2 inch border around edge
  of each pizza, and sprinkle with Parmesan, squash, chopped sage,
  garlic and pepper. Bake pizzas in the lower and middle thirds of
  oven 15 minutes or until crusts are crisp and pale golden. Garnish
  pizzas with sage sprigs.
  
  Recipe by: Gourmet Magazine
  Source: Cooking Live Show with Sara Moulton
  Posted by: Angele Freeman
 
MMMMM
                    
Cheers

Jim
                    
.... There are a few people on this planet who have no idea pizza exists.

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