Subj : Re: Salt To : Ruth Haffly From : Dave Drum Date : Sat Oct 08 2022 05:15:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> Hi Dave, DD> Reduced sodium usually means reduced flavour as well. Salt enhances DD> flavour. RH> Sometimes salt can be reduced with no loss in flavor. A lot of cook RH> books from the 50's call for a lot more salt than I use. I've cut the RH> amount with no loss of flavor. DD> And sometimes over-salting spoils the flavour. There's a fine balance DD> - the level of saltiness that's acceptable varies from person to DD> person. And keep in mind that MSG is a form of salt. RH> True, and we don't have any MSG in the house. I react to overdoses of MSG. Cotton-mouth and facial redness. So, naturally I don't stock it, either. RH> We tried cutting out salt almost completly some years ago. It didn't do RH> anything one way or another for our blood pressure so we added some RH> back into our diet. I still cook in the lower salt range but I know RH> some things have to have it to taste "right". DD> Absotively. DD> My cardio doctor (one the the top five in the world in his specialty) DD> tells me "you don't have to ditch the salt ... just don't go DD> overboard" RH> I used to (in college) grab the salt shaker with most every meal. Had RH> to break myself of that when I got married and doing my own cooking. DD> In college you were probably eating at the cafeteria - where DD> salt/spice levels are L.C.D. and the food is thus bland and needs a DD> "wake up" call. RH> Dining hall, and yes, it was L.C.D. but nice thing was, it was a small RH> (about 1,100 students) school so not as bad as if it were cooking for RH> multiple thousands of a big school. My high school had about 1000 students. And after eating at their lunch room I knew for sure what happened to the library's paste and to all of the dry old history and mathematics texts left from previous years. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Hugo's Back-To-School Special Pizza Categories: Breads, Vegetables, Sauces, Nuts, Herbs Yield: 6 servings 1 (12") pizza crust 1 cl Roasted garlic 1 c Hugo’s Sweet Pizza Sauce 2 c Shredded mozzarella cheese 1 1/4 c Roasted butternut squash; - diced 1/2" 2 tb Crushed hazelnuts 2 ts Minced fresh sage leaves MMMMM------------------HUGO’S SWEET PIZZA SAUCE----------------------- 6 oz Can premium tomato paste 16 oz Can diced tomatoes 3 tb Extra-virgin olive oil 1 md Yellow onion; peeled, - trimmed, minced 6 cl Fresh garlic; minced fine 1 c Burgundy or other red dry - wine 1 tb Dried oregano leaves 1 tb Dried basil 1 tb Dried marjoram 1/2 ts Dried thyme 1 c Light brown sugar 2 tb Salt 1 ts Pepper Set the oven @ 350°F/175°C. Spread the tomato paste onto a sheet tray and roast until it just starts to blacken. Check it at 5 minutes and again at 7 minutes in case the oven is running hot. The average cook time is 12 to 15 minutes for this step. In a large 3 or 4 quart heavy-bottomed sauce pot, heat the oil over medium heat until it begins to just shimmer, then add the onions. Stir, then cook the onions until translucent. Add the garlic. Once the garlic begins to brown, stir in the red wine and deglaze the pan, loosening any bits at the bottom. Cook over medium heat until the wine reduces by half. Add the dry herbs and cook until fragrant, about 2 minutes. Remove the pot from heat. Add the brown sugar, salt and pepper and mix. A stick or immersion blender is best. If using a a table-top blender, mix the sauce in batches. Return blended sauce to the pot and cook over medium-low heat for 15 minutes. Store sauce in the refrigerator for 5 days or freeze in 1-cup batches. Yield: about 3 cups of sauce Notes: The recipe for Hugo’s Sweet Pizza Sauce should be made a day ahead of time, covered and refrigerated. Use within a week or freeze in 1-cup portions. The batch you will make is big enough for several pizzas. MAKE THE PIZZA: Roast the squash beforehand according to your favorite method. Set oven @ the temperature suggested by the crust manufacture. Mash or dice the roasted garlic clove, then blend into Hugo’s Sweet Pizza Sauce. Spread the pizza dough evenly with the sauce. Top with mozzarella cheese, according to how much cheese you prefer. Spread roasted cubed butternut squash evenly over the pizza. Sprinkle with crushed hazelnuts. Cook to the specifications of your pizza dough recipe. Top the finished pizza with minced sage. Hugo's Pizzeria - 3135 Olive Street, St. Louis 63103 RECIPE FROM: https://www.stltoday.com Uncle Dirty Dave's Archives MMMMM .... "Any man who has $10,000 left when he dies is a failure." -- Errol Flynn --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .