Subj : Re: pasta sauces
To : Ruth Haffly
From : Dave Drum
Date : Mon Aug 08 2022 05:36:00
-=> 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> I've not really noticed a difference with or without the carrot.
DD> Then why use it? Tradition?
RH> My MIL says that it takes the acid out of the tomatoes. Don't know if
RH> its ever been proved scientifically or not but she always puts a carrot
RH> in the sauce.
To neutralise the acid one needs an alkali. The sweetness from the sugars
in the carrot just mask the acid.
8<----- SNIP ----->B
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.
RH> I usually add tomato paste if it needs thickening, or cook it down
RH> more.
DD> If my "gravy" is too thin even with all the vegetable matter in it
DD> then I use arrowroot - which stands up to the sauce better than
DD> cornstarch.
DD> And reheats well - which cornstarch often does not do.
RH> I'll use cornstarch for other things, currently out of arrowroot.
I use cornstarch so seldom that the last time I got out my box of ARGO
it was full of dead ants mixed in with the cornstarch. Right into the
bin with it. Bv)=
RH> So they say but how many dieters munch on a lot of celery?
DD> UInless it's part of some fad diet with a TV "spoksemodel" hustling it
DD> probably not very many. But it IS non-guilty neck filler when one is
DD> feeling peckish.
RH> Something to chew on, keep your mind off of calorie loaded foods.
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 seldom buy it unless I have a pot of chilli or chicken/tuna salad on
the upcoming menu. And if there is too much I do have some decent soup
recipes.
DD> I have a very nice "Good Cook" 11" stir-fry pan that works well on
DD> flat/smooth top electric stoves.
RH> We have a flat bottom wok; it works sorta well but not as good as if we
RH> had a gas stove.
DD> I also have an electric wok (West Bend) that's stored in the garage as
DD> it sees very little use. Bv)=
RH> Rachel got one as a wedding present but it got very little use as David
RH> didn't care for stir fries. I think she ended up giving it away
RH> eventually. Since we boought our first one 40+ years ago, we've always
RH> had the stove top woks.
My electric sees so little use that it will go the the ReStore in my
next general "clean out".
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Creamy Celery Soup
Categories: Soups, Vegetables, Poultry, Dairy, Herbs
Yield: 4 Servings
3 tb Butter; divided 2 Tb - 1 Tb
1 c Chopped onion
1 1/2 c Sliced leeks; white, and lt
- green only
5 c Chopped celery
+=AND=+
1 1/2 c Diced celery
2 cl Garlic; minced
2 California bay leaves
4 c Chicken stock
1/2 ts (to 1 1/2 ts) salt; to taste
1/3 c Cream or Half & Half
Fresh ground black pepper
Fresh chopped chives or
- parsley; garnish
Melt 2 Tbsp butter in a thick-bottomed 4 to 5 quart pot on
medium heat. Add the diced onion, the leaks, and 5 cups of
the chopped celery. Cook on medium heat for 10 minutes
until softened. Add the minced garlic and cook for a
minute more.
Add the chicken stock and bay leaves to the pot. Taste for
salt and add salt. (If you are using unsalted butter and
unsalted stock, you will need to add more salt than you
expect, if not, maybe just a little salt will be needed.)
Increase heat to bring to a boil, reduce heat to low and
cover to maintain a simmer. Simmer for 15 minutes.
While the soup is simmering, prepare the extra celery that
will be added later to the soup. In a separate small sauté
pan, melt 1 Tbsp of butter on medium heat. Add 1 1/2 cups
diced celery to the butter. Ladle 1/2 cup of the simmering
stock from the soup pot into the sauté pan. Simmer on low
for 5 or 6 minutes to soften the celery. Set aside.
Remove the soup pot from heat, let cool slightly. Remove
and discard the bay leaves. Working in batches, purée the
soup in a blender, filling the blender no more than a
third full at a time (keep your hand on the lid so the hot
liquid doesn't explode). Return the puréed soup to the
pot. Stir in the cream and the braised diced celery.
Taste for salt and add more if needed. Sprinkle with
freshly ground black pepper and chopped chives or parsley
to serve.
From:
http://www.simplyrecipes.com
Uncle Dirty Dave's Kitchen
MMMMM
... Forget almond milk. The latest craze is beef milk from living animals.
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