Subj : Re: pasta sauces
To   : Ruth Haffly
From : Dave Drum
Date : Thu Aug 04 2022 06:23:00

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

 RH> My MIL, in later years, started adding a carrot to absorb some of
 RH> the acid from the tomatoes. I still make mine without the carrot,
 RH> haven't really noticed a difference.

 DD> The carrot adds sweetness which masks the acid bite.

 RH> We don't mind the acid right now, maybe in years to come it will
 RH> bite us but not a bother now.

My point was more to the sugars contained in the carrots than to the
acidity of the 'maters.

 RH> 1 tsp each, dried oregano, basil, parsley and garlic powder

 JW> I also add minced onion and celery fried in olive oil and thyme to
 JW> mine.

 RH> I've not used thyme but sometimes do a fresh sauce with all fresh
 RH> tomatoes, mushroom, onion, garlic, herbs if I have them, if not, use
 RH> the dried ones. Celery goes in other things, not pasta sauce as a
 RH> general rule.

 DD> Celery adds very little flavour but does add bulk/thickening to
 DD> sauces. That's why I add celery to my chilli mix liquids.
 
Fun Fact(oid): Celery contains 95% water, insignificant protein and fat, 
and simply 1.4 g starches (which are all naturally occurring sugars) 
per 100 g of raw celery. And it takes more calories to chew, digest and
eliminate than it provides. Making it the perfect diet vegetable.  Bv)=

 RH> I don't buy it as often as I did when the girls were home. Back
 RH> then it was a staple to add to school lunches, as well as carrots.
 RH> Also used a lot in my stir frys, something else I don't do as
 RH> often now that we're using a smooth top stove.

I have a very nice "Good Cook" 11" stir-fry pan that works well on 
flat/smooth top electric stoves. 

https://www.goodcook.com/goodcook-stir-fry-pan.html

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Truffled Bay Scallops w/Celery Puree
 Categories: Seafood, Vegetables, Herbs
      Yield: 8 servings

MMMMM-----------------------CELERY PUREE-----------------------------
      1 c  Chicken stock
  1 1/2 c  Thin sliced celery
    1/2 c  Chopped, peeled potato
    1/4 c  Fine chopped onion
    1/2 c  Flat-leaf parsley sprigs

MMMMM-------------------------SCALLOPS-------------------------------
      1 lb Bay scallops (pref Nantucket
           - Bay), tough ligament taken
           - off from side of each if
           - attached
      1 tb Vegetable oil
      3 tb Black truffle butter;
           - softened

  Garnish: chopped celery leaves

  MAKE CELERY PUREE: Simmer broth, celery, potato, onion,
  and 1/4 tsp salt in a small heavy saucepan, covered,
  stirring occasionally, until vegetables are tender,
  about 15 minutes. Add parsley and cook, uncovered, 1
  minute. Purée mixture in a blender until very smooth
  (use caution when blending hot liquids). Keep warm in
  saucepan.

  COOK SCALLOPS: Pat scallops dry and season with 1/4 tsp
  salt and 1/8 tsp pepper. Heat oil in a 12" heavy
  nonstick skillet over medium-high heat until it
  shimmers, then sauté scallops until barley cooked
  through, 2 to 3 minutes. Add truffle butter and stir
  until melted, then transfer scallops with a slotted
  spoon to a bowl. Stir celery purée into truffle butter
  in skillet. Spoon onto plates, then mound scallops in
  center and sprinkle with celery leaves.

  DO AHEAD: Puree (without truffle butter) can be made 1
  day ahead and chilled. Reheat in a microwave or in a
  saucepan over low heat before stirring into truffle
  butter.

  By Lillian Chou : December 13, 2018

  RECIPE FROM: https://www.epicurious.com

  Uncle Dirty Dave's Archives

MMMMM

.... "He who can, does. He who cannot, teaches." -- George Bernard Shaw
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