Subj : Re: celery
To   : JIM WELLER
From : Dave Drum
Date : Thu Aug 04 2022 06:24:00

-=> JIM WELLER wrote to DAVE DRUM <=-

 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

 JW> I find it very flavourful, especially the leaves.

Well, the leaves do add some flavour/bitterness. The stem/rib not a lot
of any flavour there ... just bulk.

I get little flavour from the stem/rib. Mostly bitter from the leaves.
Although I do dry the leaves sometimes and then whiz them in my R2-D2
mill to get flakes which I use in place of dried parsley.

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

 JW> Diced celery ribs remain in discrete little chunks and don't thicken
 JW> the liquid they're in, unless you really cook them a really long time.
 JW> 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.

 JW> Oh, I see you do exactly that!

Bv)=

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

      Title: Parsley New Potatoes
 Categories: Potatoes, Vegetables, Herbs
      Yield: 4 wervings

  1 1/2 lb Small red (new) potatoes
      1 md Yellow onion; chopped
      1 tb Oil
      1 cl Garlic; minced
  1 1/2 c  Chicken broth
      1 c  Minced fresh parsley-divided
    1/2 ts (ea) salt & pepper

  Cut a strip of peel from around the middle of each
  potato if desired; set aside. In a large skillet, saute
  onion in oil until tender. Add garlic; cook 1 minute
  longer. Stir in broth and 3/4 cup parsley; bring to a
  boil.

  Add potatoes. Reduce heat; cover and simmer for 20
  minutes or until potatoes are tender. Sprinkle with salt
  if desired, pepper and remaining parsley.

  UDD NOTE: I often use chopped celery leaves for this if
  Parsley is not "in" in my herb patch. Also sprinkle on
  some dried, chopped celery leaves for more "decoration"

  Suzanne Cleveland: Lyons, Georgia 

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

  Uncle Dirty Dave's Kitchen

MMMMM

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