Subj : celery
To   : BILL SWISHER
From : JIM WELLER
Date : Fri Aug 05 2022 20:12:00

-=> Quoting Bill Swisher to Dave Drum <=-

 BS> dried celery leaves ,..  I generally toss some into the
 BS> crockpot no matter what I'm cooking.

Yeah it adds a nice flavour and is underutilised and overlooked by
so many people.

I'm surprised nobody has mentioned the third variety and the fourth
part of the plant .... celeriac root. It's quite popular in France
and Italy but almost impossible to find here.
                 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Morel Pizza with Fontina, Asparagus And Smoked Ham
 Categories: Pizza, Mushrooms, Ham, Cheese
      Yield: 6 Servings
 
           BASIC PIZZA DOUGH:
      4 c  All purpose flour, plus
           Additional for kneading
      1 pk Active dry yeast
      3 tb Extra-virgin olive oil
      1 ts Sugar
      1 tb Salt
           PIZZA:
      8    Asparagus spears, cut in
           Slices
      4 c  Fresh morels, cleaned
      6 tb Extra-virgin olive oil
      1    Garlic clove, chopped
      1    Shallot, chopped
           Salt and freshly ground
           Black pepper
      2    Vidalia onions, thinly
           Sliced
      2 sl Smoked ham, cut in strips
      1 c  Italian Fontina, grated
    1/2 c  Parmesan cheese, grated
 
  For the pizza dough: In a large bowl, dissolve the yeast in 1 1/2
  cup warm water. Whisk 2 cups of flour and the olive oil and cover
  with a damp cloth. Set aside in a warm place until doubled. About
  1 hour. Stir in the remaining flour and the salt and knead. yes
  KNEAD! for 5 minutes until the dough is smooth. It's a good
  work-out! Let the dough rest for 10 minutes before rolling out or
  refrigerate.
  
  For the pizza: In a medium pan, heat 2 tablespoons of olive oil
  and add the sliced onions. Season with salt and pepper and cook
  until they caramelize, stirring occasionally, about 30 minutes.
  Cool before using.
  
  Preheat the oven to 450 F and place a pizza stone inside. Saute
  the morels in the remaining olive oil, season with salt and pepper
  and add the garlic and shallots. Saute for 1 minute more and set
  aside to cool.
  
  Roll out the dough on a floured surface, spread out the
  caramelized onions, the smoked ham, the parmesan, the morels, the
  fontina and the asparagus (blanch them first if they're too thick)
  and slide the pizza on the pizza stone, bake until golden and
  crisp, about 20 minutes. Drizzle with olive oil and some black
  pepper.

  From: Zen at www.zencancook.com
 
MMMMM


Cheers

Jim


.... This violates the Pizza Prime Directive.

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