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> 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 ...
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.
___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)
