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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