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
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