• celery

    From JIM WELLER@1:135/392 to DAVE DRUM on Wednesday, August 03, 2022 21:03:00
    Quoting Dave Drum to Ruth Haffly <=-

    I also add minced onion and celery fried in olive oil and thyme to
    mine.

    Celery goes in other things, not pasta sauce as a
    general rule.

    Celery adds very little flavour

    I find it very flavourful, especially the leaves.

    but does add bulk/thickening to sauces. That's why I add celery
    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?

    Title: Uncle Dirty Dave's Chilli #6
    Yield: 12 Servings
    1 Rib celery w/leaves; base
    - removed, in 3" pieces

    Crumble the ancho chilies
    into the blender. Add enough of the onion and celery to
    fill the blender loosely. Add only enough hot water or
    broth to permit the blender to work easily. Blend until
    the ingredients are chopped fine. Add to the mixture in
    the Dutch oven.

    Oh, I see you do exactly that!

    This week's theme: non-traditional pizza toppings ...


    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Butternut Squash, Parmesan and Sage Pizzas
    Categories: Pizza, Vegetarian, Cheese, Vegetables, Herbs
    Yield: 4 Servings

    2 1/4 lb Butternut squash; peeled,
    -seeded and cut into
    1/2 -inch cubes
    1 ts Vegetable oil
    1 1/2 c Milk
    2 tb All-purpose flour
    1 pn Freshly grated nutmeg
    4 ts Yellow cornmeal
    1 Recipe pizza dough
    2/3 c Freshly grated Parmesan
    1 tb Chopped fresh sage leaves
    1 lg Garlic clove; minced
    Freshly ground black pepper
    GARNISH:
    Fresh sage leaves

    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.

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  • From Dave Drum@1:3634/12 to JIM WELLER on Thursday, August 04, 2022 06:24:00
    JIM WELLER wrote to DAVE DRUM <=-

    I also add minced onion and celery fried in olive oil and thyme to
    mine.

    Celery goes in other things, not pasta sauce as a
    general rule.

    Celery adds very little flavour

    I find it very flavourful, especially the leaves.

    Well, the leaves do add some flavour/bitterness. The stem/rib not a lot
    of any flavour there ... just bulk.

    I get little flavour from the stem/rib. Mostly bitter from the leaves.
    Although I do dry the leaves sometimes and then whiz them in my R2-D2
    mill to get flakes which I use in place of dried parsley.

    but does add bulk/thickening to sauces. That's why I add celery
    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?

    Title: Uncle Dirty Dave's Chilli #6
    Yield: 12 Servings
    1 Rib celery w/leaves; base
    - removed, in 3" pieces

    Crumble the ancho chilies
    into the blender. Add enough of the onion and celery to
    fill the blender loosely. Add only enough hot water or
    broth to permit the blender to work easily. Blend until
    the ingredients are chopped fine. Add to the mixture in
    the Dutch oven.

    Oh, I see you do exactly that!

    Bv)=

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Parsley New Potatoes
    Categories: Potatoes, Vegetables, Herbs
    Yield: 4 wervings

    1 1/2 lb Small red (new) potatoes
    1 md Yellow onion; chopped
    1 tb Oil
    1 cl Garlic; minced
    1 1/2 c Chicken broth
    1 c Minced fresh parsley-divided
    1/2 ts (ea) salt & pepper

    Cut a strip of peel from around the middle of each
    potato if desired; set aside. In a large skillet, saute
    onion in oil until tender. Add garlic; cook 1 minute
    longer. Stir in broth and 3/4 cup parsley; bring to a
    boil.

    Add potatoes. Reduce heat; cover and simmer for 20
    minutes or until potatoes are tender. Sprinkle with salt
    if desired, pepper and remaining parsley.

    UDD NOTE: I often use chopped celery leaves for this if
    Parsley is not "in" in my herb patch. Also sprinkle on
    some dried, chopped celery leaves for more "decoration"

    Suzanne Cleveland: Lyons, Georgia

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Kitchen

    MMMMM

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  • From Bill Swisher@1:261/1466 to Dave Drum on Thursday, August 04, 2022 09:37:00
    Dave Drum wrote to JIM WELLER <=-

    Celery adds very little flavour

    I find it very flavourful, especially the leaves.

    While down in Aridzona several years ago on a whim I decided to make
    some "Cream of celery" soup. Probably had to do with celery being on
    sale for some ridiculously cheap price per pound, most likely something
    like 16cents. I've had milder chilli, and I added no chile.

    Two years ago I found dried celery leaves on sale in the spice aisle
    at the Safeway down there. Bought 6 of them, two are in "dry" storage
    down there and the others are here*. I generally toss some into the
    crockpot no matter what I'm cooking. In the past I would buy a stick
    or three and slice/dice/dry/suckie bag it.

    *I check a carry on sized bag while traveling, mainly for the things
    I want to transport back and forth. Things like 4 6" non-stick
    skillets that are only available at SamsClub (all of them closed here
    in Alaska). Although last spring I built a small computer specifically
    to carry in that bag.

    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Marinated Onions From George Fassett
    Categories: Appetizers, Vegetables
    Yield: 1 servings

    2 lg Vidalia Onions
    1 c Vegetable Oil
    1 c White Vinegar
    3 tb Sugar
    1/2 ts Salt
    1/4 ts Pepper
    1/2 ts Parsley Flakes
    1/2 ts Oregano
    1/4 ts Garlic Powder

    Vidalia Onions are the sweetest summer onion you can find! Enhance
    their natural mild and sweet flavor with the above marinating recipe.
    Slice the onions 1/4 inch thick, separating rings. Ingredients are
    more estimated than measured, add or subtract to your own individual
    taste. Mix all ingredients in a container you can cover and shake,
    keep in the refrigerator. Marinade at least 24 hours before serving.
    You can continue to add more onions to mixture as necessary for up to
    four additions. After that, drain, make new marinade and transfer
    onions. If some have not been rotated through, throw out the very
    soft slices.
    : Delicious by themselves or as a garnish to salads, burgers,
    whatever. Eat, enjoy, then kiss someone!

    Typed for you by George Fassett, original recipe, for Cyberealm BBS.
    315-786-1120
    U/L to Cooking by Burt Ford 2/95

    MMMMM

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From JIM WELLER@1:135/392 to RUTH HAFFLY on Thursday, August 04, 2022 21:13:00
    Quoting Ruth Haffly to Jim Weller <=-


    we grow Chinese celery which has thin, round, hollow stems
    and lots of leaves. It is also more strongly flavoured than regular celery.

    farmer's market ... celery ,,, had a lot of leaves so it may
    have been the Chinese celery, have to ask next time I see him.

    You won't have to ask; just look at the stems.

    Regular celery has leafy tops too; it's just that the stuff in the
    supermarket has been trimmed. Ironically the best part is being
    discarded.

    I am also fond of celery seed and so celery salt as well, as a
    spice. It is virtually mandatory in tomato juice.

    Title: Remoulade Shrimp

    That does look like it would have a lot of flavor!

    Yeah, Cajun remoulade sauce packs a wallop and is much spicer than
    the original French version.

    figs from our tree

    I didn't realise they could be grown in places that get frost. I
    thought of them as a hot dry climate fruit that could only do well
    in places like California, Egypt and Turkey. But I read earlier
    tonight that they can survive temperatures down to 25 F and some
    varieties even 20 F and that your winters are milder than I would
    have guessed.

    Another non-traditional pizza from some guys in Atlanta that are
    friends of a friend ...

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Smoked Duck with Watercress and Brie Pizza
    Categories: Pizza, Cheese, Duck, Smoked, Bbq
    Yield: 4 Servings

    1 Pizza dough
    1 Duck whole
    8 oz Brie
    1 bn Watercress
    1 Recipe of Alfredo Sauce

    Smoke the duck on a 325 BGE until med rare, remove the meat from
    the bones and set aside. Crank BGE to 500. Roll out the dough and
    ladle on a little sauce. Top the sauce with the pulled duck meat.
    Then clean the watercress and place on top of the duck. Top the
    whole pie with the brie and place into a 500 Egg. Did you sprinkle
    the pie with LOVE RUB?? Check for doneness at about 12 minutes.
    Remove rest for 5 minutes and enjoy.

    From: Chef and The Fatman

    From: Jim Weller

    MMMMM



    Cheers

    Jim


    ... You can Cajunize anything with onion, celery, peppers and Tabasco.

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  • From Lee Lofaso@2:203/2 to JIM WELLER on Saturday, August 06, 2022 02:02:48
    Hello Jim,

    I also add minced onion and celery fried in olive oil and thyme to
    mine.

    Celery goes in other things, not pasta sauce as a
    general rule.

    Celery adds very little flavour

    I find it very flavourful, especially the leaves.

    Perhaps Dave simply enjoys the crunch. But that is not the reason
    why most people who like celery use it in preparing chili. As you
    and others know, celery is a flavor enhancer, although not as a
    norm in chili.

    but does add bulk/thickening to sauces. That's why I add celery
    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?

    Celery is part of the Cajun Holy Trinity, and used in many dishes.
    Just not in chili. :)

    Title: Uncle Dirty Dave's Chilli #6
    Yield: 12 Servings
    1 Rib celery w/leaves; base
    - removed, in 3" pieces

    Crumble the ancho chilies
    into the blender. Add enough of the onion and celery to
    fill the blender loosely. Add only enough hot water or
    broth to permit the blender to work easily. Blend until
    the ingredients are chopped fine. Add to the mixture in
    the Dutch oven.

    Oh, I see you do exactly that!

    He forgot the bell pepper.

    For Life,
    Lee

    --
    Your Hole Is Our Goal

    --- MesNews/1.08.05.00-gb
    * Origin: news://eljaco.se:4119 (2:203/2)
  • From JIM WELLER@1:135/392 to BILL SWISHER on Friday, August 05, 2022 20:12:00
    Quoting Bill Swisher to Dave Drum <=-

    dried celery leaves ,.. I generally toss some into the
    crockpot no matter what I'm cooking.

    Yeah it adds a nice flavour and is underutilised and overlooked by
    so many people.

    I'm surprised nobody has mentioned the third variety and the fourth
    part of the plant .... celeriac root. It's quite popular in France
    and Italy but almost impossible to find here.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Morel Pizza with Fontina, Asparagus And Smoked Ham
    Categories: Pizza, Mushrooms, Ham, Cheese
    Yield: 6 Servings

    BASIC PIZZA DOUGH:
    4 c All purpose flour, plus
    Additional for kneading
    1 pk Active dry yeast
    3 tb Extra-virgin olive oil
    1 ts Sugar
    1 tb Salt
    PIZZA:
    8 Asparagus spears, cut in
    Slices
    4 c Fresh morels, cleaned
    6 tb Extra-virgin olive oil
    1 Garlic clove, chopped
    1 Shallot, chopped
    Salt and freshly ground
    Black pepper
    2 Vidalia onions, thinly
    Sliced
    2 sl Smoked ham, cut in strips
    1 c Italian Fontina, grated
    1/2 c Parmesan cheese, grated

    For the pizza dough: In a large bowl, dissolve the yeast in 1 1/2
    cup warm water. Whisk 2 cups of flour and the olive oil and cover
    with a damp cloth. Set aside in a warm place until doubled. About
    1 hour. Stir in the remaining flour and the salt and knead. yes
    KNEAD! for 5 minutes until the dough is smooth. It's a good
    work-out! Let the dough rest for 10 minutes before rolling out or
    refrigerate.

    For the pizza: In a medium pan, heat 2 tablespoons of olive oil
    and add the sliced onions. Season with salt and pepper and cook
    until they caramelize, stirring occasionally, about 30 minutes.
    Cool before using.

    Preheat the oven to 450 F and place a pizza stone inside. Saute
    the morels in the remaining olive oil, season with salt and pepper
    and add the garlic and shallots. Saute for 1 minute more and set
    aside to cool.

    Roll out the dough on a floured surface, spread out the
    caramelized onions, the smoked ham, the parmesan, the morels, the
    fontina and the asparagus (blanch them first if they're too thick)
    and slide the pizza on the pizza stone, bake until golden and
    crisp, about 20 minutes. Drizzle with olive oil and some black
    pepper.

    From: Zen at www.zencancook.com

    MMMMM


    Cheers

    Jim


    ... This violates the Pizza Prime Directive.

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  • From Dave Drum@1:3634/12 to JIM WELLER on Saturday, August 06, 2022 04:56:00
    JIM WELLER wrote to BILL SWISHER <=-

    dried celery leaves ,.. I generally toss some into the
    crockpot no matter what I'm cooking.

    Yeah it adds a nice flavour and is underutilised and overlooked by
    so many people.

    I'm surprised nobody has mentioned the third variety and the fourth
    part of the plant .... celeriac root. It's quite popular in France
    and Italy but almost impossible to find here.

    I've never seen (that I remember) celeriac in any of my stupormarkups.
    And the celery root is most trimmed from stalks of celery in produce
    bins.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Bruno Loubet's Celeriac Rémoulade
    Categories: Sauces, Vegetables, Herbs, Mushrooms
    Yield: 4 Servings

    350 g Whole celeriac
    3 tb Mayonnaise
    1 ts Dijon mustard
    2 tb Gherkins; fine chopped
    Chives
    500 g Mixed wild mushrooms
    1 tb Chopped shallots
    1 cl Chopped garlic
    1 tb Flat leaf parsley; chopped
    4 tb Olive oil
    Salt & Pepper

    Peel the celeriac then wash under cold water and then
    grate (not too finely). Combine the Dijon mustard, the
    mayonnaise, the chives and the gherkins, then add to
    the grated celeriac and mix well. Set aside

    Add olive oil to a large frying pan and place on a
    medium heat. Next add the shallots and stir well for a
    minute before adding the garlic and the wild mushrooms.
    Sautee until the mushrooms soften and start to colour
    slightly and then add the parsley and season with salt
    and pepper (tip: do not season the mushrooms until
    cooked as it will draw out all of the moisture too
    soon).

    To serve, spread a thin layer of the rémoulade on each
    plate and then top with the sautéed wild mushrooms. This
    light, seasonal dish is also great on its own or served
    with a little Bayonne ham (Palma ham is similar).

    RECIPE FROM: https://www.stylist.co.uk

    Uncle Dirty Dave's Archives

    MMMMM

    ... I only eat vegan pigs.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Ruth Haffly@1:396/45.28 to JIM WELLER on Saturday, August 06, 2022 16:50:03
    Hi Jim,


    we grow Chinese celery which has thin, round, hollow stems
    and lots of leaves. It is also more strongly flavoured than regular

    farmer's market ... celery ,,, had a lot of leaves so it may
    have been the Chinese celery, have to ask next time I see him.

    You won't have to ask; just look at the stems.

    Didn't get there today as both of us were working at a Purple Heart
    Recognition Day picnic. Steve was one of the official photographers; I
    was working in the American Legion Auxilary tent serving up drinks (iced
    tea, lemonade and water). Don't know if we'll get there until next month
    as Steve will be helping to teach an amateur radio licensing class the
    next 3 Saturdays but I'll try to remember to look when we do get back.


    Regular celery has leafy tops too; it's just that the stuff in the supermarket has been trimmed. Ironically the best part is being
    discarded.

    I don't use the leaves that much; most of what I do uses the stalks.

    I am also fond of celery seed and so celery salt as well, as a
    spice. It is virtually mandatory in tomato juice.

    I use the seed a fair amount (have to remember to pick more up) but not
    the salt. When I was growing up, my mom used a lot of onion and garlic
    salt so when I got married, I started buying onion and garlic powders
    plus real onion and garlic. We get enough salt from other sources that
    we don't need the (lightly flavored) stuff.

    Title: Remoulade Shrimp

    That does look like it would have a lot of flavor!

    Yeah, Cajun remoulade sauce packs a wallop and is much spicer than
    the original French version.

    Nice!


    figs from our tree

    I didn't realise they could be grown in places that get frost. I
    thought of them as a hot dry climate fruit that could only do well
    in places like California, Egypt and Turkey. But I read earlier
    tonight that they can survive temperatures down to 25 F and some
    varieties even 20 F and that your winters are milder than I would
    have guessed.

    We can get down into the single digits at times but very low temps are
    more likely to be teens or twenties. We also get some snow, usually
    about one good storm per winter, plus a lot of here today, gone today
    storms. We'll also usually get at least one good ice storm per winter.


    Another non-traditional pizza from some guys in Atlanta that are
    friends of a friend ...


    Title: Smoked Duck with Watercress and Brie Pizza
    Categories: Pizza, Cheese, Duck, Smoked, Bbq
    Yield: 4 Servings

    Something different, not what you usually think of as pizza.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... ... Life is what happens to you while you're busy making other plans-J. Lennon

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Saturday, August 06, 2022 17:16:29
    Hi Dave,


    I'm surprised nobody has mentioned the third variety and the fourth
    part of the plant .... celeriac root. It's quite popular in France
    and Italy but almost impossible to find here.

    I've never seen (that I remember) celeriac in any of my stupormarkups.
    And the celery root is most trimmed from stalks of celery in produce
    bins.

    I've seen it in stores like The Fresh Market or Whole Foods, have to
    remember to check Wegman's. It's in the more upscale stores, not the run
    of the mill like Food Lion or Save-A-Lot stores.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... Get shopping while the gettin' is good!!!

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From JIM WELLER@1:135/392 to DAVE DRUM on Saturday, August 06, 2022 21:51:00
    Quoting Dave Drum to Jim Weller <=-

    celeriac root. It's quite popular in France
    and Italy but almost impossible to find here.

    I've never seen (that I remember) celeriac in any of my
    stupormarkups.

    My store has it occasionally but irregularly. And none last week
    when I had the urge to get some. It does have both taro and cassava
    roots all the time which perhaps says something about Yellowknife's
    changing demographics.

    One root vegetable I did pick up was parsnips which I haven't had in
    a long time. I think of them as a fall and winter vegetable but they
    were on special so I got a couple. Actually all the winter root
    vegetables were extremely cheap while the leafy greens and other
    salad things were all premium priced. Very seasonal. But it was just
    50 F last night and 60 F today so I'm ready for soups and stews
    instead of salads and grilled meats. I ended up buying parsnips,
    turnips, kohlrabi and beet root as well as the usual carrots. The
    first meal was a Scotch broth made with leftover roast lamb, barley,
    split peas, parsnips and turnip (real turnip, not rutabaga).



    Cheers

    Jim


    ... Things you won't hear from rednecks: Does the salad bar have sprouts?

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  • From Dave Drum@1:3634/12 to Ruth Haffly on Monday, August 08, 2022 05:12:00
    Ruth Haffly wrote to Dave Drum <=-

    I'm surprised nobody has mentioned the third variety and the fourth
    part of the plant .... celeriac root. It's quite popular in France
    and Italy but almost impossible to find here.

    I've never seen (that I remember) celeriac in any of my stupormarkups.
    And the celery root is most trimmed from stalks of celery in produce
    bins.

    I've seen it in stores like The Fresh Market or Whole Foods, have to remember to check Wegman's. It's in the more upscale stores, not the
    run of the mill like Food Lion or Save-A-Lot stores.

    I'm not much of a browser. I hit the produce aisle(s) for specific items
    and move on to the meat counter .... where I do parse the whole thing
    before telling the meat-bot what I want. Bv)=

    That being said - my HyVee probably has it. They have an *extensive*
    produce department.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cream of Celeriac Soup
    Categories: Vegetables, Soups, Dairy
    Yield: 4 servings

    1 lg Celeriac; peeled, chopped
    2 lg Leeks; minced
    1 Rib celery; chopped
    4 c (1 L) vegetable broth
    Salt & pepper
    1/2 c (125 mL) celery leaves
    1 c (250 mL) milk

    In a large pan, brown the celeriac, leeks and celery in
    an oil-butter blend 5 to 6 minutes over medium-low heat,
    stirring from time to time.

    Add the vegetable broth and season to taste.

    Simmer 20 to 30 minutes.

    Remove the pan from the heat and add the celery leaves.
    Stir well.

    Transfer mixture to the blender jar and purée.

    Return to the pan and add milk. Reheat.

    RECIPE FROM: https://www.metro.ca

    Uncle Dirty Dave's Archives

    MMMMM

    ... Don't expect the bull not to charge because you are a vegetarian.
    --- MultiMail/Win v0.52
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  • From Dave Drum@1:3634/12 to JIM WELLER on Monday, August 08, 2022 05:31:00
    JIM WELLER wrote to DAVE DRUM <=-

    celeriac root. It's quite popular in France
    and Italy but almost impossible to find here.

    I've never seen (that I remember) celeriac in any of my
    stupormarkups.

    My store has it occasionally but irregularly. And none last week
    when I had the urge to get some. It does have both taro and cassava
    roots all the time which perhaps says something about Yellowknife's changing demographics.

    Rats. Now I'm going to have to ask after celeriac next time I'm down
    the HyVee.

    I'm seeing more and more South Asian and Southeast Asian restaurants and markets than Chinese. And seemingly a Mom & Pop Mexican venue every few
    blocks.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Celeriac, Hazelnut & Truffle Soup
    Categories: Vegetables, Nuts, Dairy, Soups
    Yield: 6 servings

    1 tb Olive oil
    sm Bunch thyme
    2 Bay leaves
    1 lg Onion; chopped
    1 Fat garlic clove; chopped
    1 Celeriac; (about 1kg) peeled
    - chopped
    1 (about 200g) potato; chopped
    1 l Vegetable stock
    100 mL Soya cream
    50 g Blanched hazelnuts; toasted,
    - rough chopped
    1 tb Truffle oil; plus an extra
    - drizzle to serve

    In a large saucepan, heat the oil over a low heat. Tie
    the thyme sprigs and bay leaves together with a piece of
    string and add them to the pan with the onion and a
    pinch of salt. Cook for about 10 mins until softened but
    not coloured.

    Stir in the garlic and cook for 1 min more, then tip in
    the celeriac and potato. Give everything a good stir and
    season with a big pinch of salt and white pepper. Pour
    in the stock, bring to the boil, then simmer for around
    30 mins until the vegetables are completely soft.

    Discard the herbs, then stir through the cream, remove
    from the heat and blitz until completely smooth. Stir
    through 1/2 tbsp truffle oil at a time and taste for
    seasoning - the strength of the oil will vary, so it’s
    better to start with less oil and add a little at a
    time.

    To serve, reheat the soup until piping hot, then ladle
    into bowls and top with the hazelnuts, some black pepper
    and an extra drizzle of truffle oil.

    FREEZE FOR LATER: Can be chilled in the fridge for 1-2
    days before reheating, or kept frozen to the end of step
    3. That way, you can pre-prepare it, then defrost and
    quickly reheat on a busy day.

    By: Sophie Godwin | Cookery writer

    RECIPE FROM: https://www.bbcgoodfood.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Ruth Haffly@1:396/45.28 to Dave Drum on Monday, August 08, 2022 11:50:38
    Hi Dave,

    I've never seen (that I remember) celeriac in any of my stupormarkups.
    And the celery root is most trimmed from stalks of celery in produce
    bins.

    I've seen it in stores like The Fresh Market or Whole Foods, have to remember to check Wegman's. It's in the more upscale stores, not the
    run of the mill like Food Lion or Save-A-Lot stores.

    I'm not much of a browser. I hit the produce aisle(s) for specific
    items and move on to the meat counter .... where I do parse the whole thing
    before telling the meat-bot what I want. Bv)=

    I'll browse both meat and produce sections, especially in the better
    stores. I found fresh parsnips in the Raleigh Wegman's a couple of years
    ago, then in the Wake Forest one when it opened up. I usually get some
    to use in winter time cooking, things like beef stew or a mix of carrots
    and parsnips as a side dish.

    That being said - my HyVee probably has it. They have an *extensive* produce department.

    You might find it there. Back when Steve was taking German at the
    Defense Language Institute in Monterey, CA, at a class family picnic one
    of the instructors brought a celery root salad. If I remember rightly, I
    also saw celery root in grocery stores/on produce stands in Germany. Not totally unknown, just have to know where to look.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... Get shopping while the gettin' is good!!!

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From JIM WELLER@1:135/392 to RITH HAFFLY on Monday, August 08, 2022 22:06:00
    Quoting Dave Drum to Ruth Haffly <=-

    celeriac ... popular in France and Italy but almost impossible
    to find here.

    I've seen it in stores like The Fresh Market or Whole Foods, have to remember to check Wegman's. It's in the more upscale stores

    Do you ever buy and use it?


    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Celeriac, Saffron and Scallop Soup
    Categories: Soups, Scallops, Vegetables, Spice, Dairy
    Yield: 4 Servings

    450 g Prepared celeriac; peeled
    -and cubed
    30 g Unsalted butter
    1 cl Garlic; crushed
    2 Shallots; chopped
    1 pn Saffron stems
    450 ml Water or vegetable stock
    Salt and pepper
    300 ml Double cream
    4 King scallops; coral
    -removed
    Caviar, optional

    Prepare all the vegetables. Heat the butter in a large pan and sweat
    the vegetables and saffron to coat them and soften. Add the water or
    stock and bring to the boil. Simmer gently until cooked.

    Liquidise until smooth and pass through a sieve into a clean pan. Add
    the cream bring back to the boil, simmering to caramelise the cream
    and round off the flavours. Taste and adjust the seasoning if
    necessary.

    Thinly slice each scallop across into 5 or 6 medallions. Put into 4
    cups and pour on the hot soup. This will be sufficient to cook the
    scallops. Finish with a swirl of cream and for a luxury touch a
    dollop of Sevruga caviar!

    MMMMM

    One can make a tasty but affordable version by substituting safflower
    or turmeric for the saffron and lumpfish or salmon roe for the
    caviar. Also why don't North American fishmongers sell and
    consumers accept the coral?. It's a pity to waste half the creature.



    Cheers

    Jim


    ... Grits, a good excuse for butter when you can't afford a lobster

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  • From JIM WELLER@1:135/392 to DAVE DRUM on Monday, August 08, 2022 22:07:00
    Quoting Dave Drum to Jim Weller <=-

    I'm seeing more and more South Asian and Southeast Asian
    restaurants and markets than Chinese. And seemingly a Mom & Pop
    Mexican venue every few blocks.

    We are awaiting our first Tex-Mex or Mexican place. When I helped
    sell the old KFC downtown and then worked with the new franchisee
    getting a suburban location with a drive through I was amazed that
    they co-located and partnered with Starbucks (first time ever in
    North America) and not Taco Bell. Admittedly TB is pretty lame but
    it's better than nothing and would have been very profitable. I
    can't believe how brain dead the franchisor was. But I scored two
    large commissions so I shouldn't bitch.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Turkish Fish Soup with Celeriac
    Categories: Turkish, Soups, Fish, Vegetables, Rice
    Yield: 8 servings

    1 kg Flesh fish
    2 sm Celeriac
    1 Onion
    4 Carrots
    4 lg Potatoes
    1 bn Parsley
    2 Eggs
    12 Glasses of water
    3/16 Glass lemon juice
    1/2 Glass rice
    Salt and black pepper

    Cut the fins off the fish and scrape off the scales. Remove the
    gills and the gut. Wash the fish thoroughly under running water.
    Grate the onion. Chop the parsley. Scrape and grate the carrots.
    Cut the peeled celeriac and potatoes into small pieces. Wash the
    rice.

    Put the fish in a wide saucepan, put the grated onion and chopped
    parsley on top of it, and add salt as desired. Pour the water into
    the saucepan and place it over a moderate heat. Boil the fish
    until it becomes tender. Take fish out of the saucepan with a
    skimmer and put aside. Put the carrots and potatoes into the
    saucepan. Add the rice to the saucepan and let it boil until the
    soup becomes somewhat jelly-like. In the meantime take the skin
    and bones off the cooked fish and cut the fish into big pieces.
    When the vegetables and rice are thoroughly cooked, strain them and
    put them in a separate saucepan. Heat the saucepan containing the
    soup and add salt if necessary. When the jelly-like soup begins to
    boil, put the fish into the saucepan and let it simmer for 5
    minutes.

    Just before removing saucepan from heat, whip the lemon juice and
    eggs in a bowl. Take spoonfuls of the soup and add it to this
    sauce while stirring constantly. When the bowl is full, pour it
    back into the saucepan while stirring the soup. Remove saucepan
    from heat, pour it into a serving bowl, add some black pepper
    according to taste and serve.

    Another way of cooking fish soup: Dice the vegetables into pieces
    of about 1/2 cm., grate two peeled and cleaned tomatoes, chop some
    celery and boil them all with the fish. So that the fish and the
    vegetables will not be broken into pieces, this should not be
    strained.

    If you would prefer a more original and personal recipe, you can
    prepare one of your own by adding shrimps, mussels, mushrooms,
    different herbs and spices as desired.

    Eser Kandogan

    www.cs.umd.edu/users/kandogan/FTA/TurkishCuisine/

    MMMMM

    Cheers

    Jim


    ... Soup is really more of a process than a fixed recipe

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  • From Dave Drum@1:3634/12 to Ruth Haffly on Wednesday, August 10, 2022 05:43:00
    Ruth Haffly wrote to Dave Drum <=-

    I'm not much of a browser. I hit the produce aisle(s) for specific
    items and move on to the meat counter .... where I do parse the whole thing before telling the meat-bot what I want. Bv)=

    I'll browse both meat and produce sections, especially in the better stores. I found fresh parsnips in the Raleigh Wegman's a couple of
    years ago, then in the Wake Forest one when it opened up. I usually get some to use in winter time cooking, things like beef stew or a mix of carrots and parsnips as a side dish.

    About the only place I browse the offerings is at the Farmer's Market.
    In a store/stupormarkup produce aisle I grab what I came there to get,
    toss it in the trolley and move on to the next need. Very rare for me
    to make an impulse buy on a grocery run.

    That being said - my HyVee probably has it. They have an *extensive* produce department.

    I just checked their "Aisles Online" and they've never heard of it. Bv)=
    I'll ask the produce manager when I next visit. I did ask at Humphrey's
    Market (my usual source for meat) and I was told "It's not in season
    right now. We'll probably have some next spring."

    You might find it there. Back when Steve was taking German at the
    Defense Language Institute in Monterey, CA, at a class family picnic
    one of the instructors brought a celery root salad. If I remember
    rightly, I also saw celery root in grocery stores/on produce stands in Germany. Not totally unknown, just have to know where to look.

    Celeriac is a root vegetable closely related to celery, parsley and
    parsnips.

    Its scientific name is Apium graveolens var. rapaceum, and it's also
    known as turnip-rooted celery, knob celery or celery root.

    It originated in the Mediterranean and belongs to the same plant family
    as carrots.

    Celeriac is well known for its strange appearance. It looks similar to
    a misshapen turnip and is off-white with a rough, knobby surface
    covered in tiny rootlets. Its smooth, white flesh is similar to a potato.

    Cribbed from: https://www.healthline.com/nutrition/celeriac

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cabezas De Opyo (Chicken w/Celeriac)
    Categories: Poultry, Vegetables, Citrus
    Yield: 6 Servings

    4 Celeriac roots
    3 lb Chicken; in 8 pcs, loose
    - skin & fat discarded
    1 lg Carrot; sliced
    1 Celery rib; sliced diagonal
    1 ts Salt
    1/8 ts Pepper
    2 c Water
    1 Lemon; juiced

    It is only the celeriac root that is eaten; the green
    tops are bitter and are discarded. The flavor is that
    of mild celery and is much appreciated during Passover
    when celeriac becomes available on the vegetable stands.

    Peel the celeriac roots and cut then into 1/4" slices.
    Set aside.

    Put the chicken, carrot, celery, salt, pepper, and
    water in a pan, bring to a boil over moderate heat,
    and cook, covered, for 1/2 hour.

    Put the celeriac slices in a lightly oiled baking dish.
    Arrange the chicken pieces over the slices and carrots
    and celery over that. Pour the broth and lemon juice
    over all.

    Bake in a 350ºF/175ºC oven for 30 minutes.

    Serve warm with matzoh and salads.

    Serves 6.

    Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes
    Created in Exotic Sephardic Kitchens from Morocco to India

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Dave Drum@1:3634/12 to JIM WELLER on Wednesday, August 10, 2022 05:47:00
    JIM WELLER wrote to DAVE DRUM <=-

    I'm seeing more and more South Asian and Southeast Asian
    restaurants and markets than Chinese. And seemingly a Mom & Pop
    Mexican venue every few blocks.

    We are awaiting our first Tex-Mex or Mexican place. When I helped
    sell the old KFC downtown and then worked with the new franchisee
    getting a suburban location with a drive through I was amazed that
    they co-located and partnered with Starbucks (first time ever in
    North America) and not Taco Bell. Admittedly TB is pretty lame but
    it's better than nothing and would have been very profitable. I
    can't believe how brain dead the franchisor was. But I scored two
    large commissions so I shouldn't bitch.

    Do you have enough of a Latino base to support such? If I were 30 years
    younger I might give it a go - if for no more reason than to escape the increasingly divisive political climate here in the lower 48. It's getting
    to be like living in the "Wild West" portrayed in old cowboy movies.

    Here's a link to a nice New York Times article on Mexican Pizza that I
    found wholst doing research .... https://tinyurl.com/MEX-IZZA

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Jimmy's Mexican Pizza
    Categories: Breads, Beans, Beef, Chilies, Cheese
    Yield: 8 servings

    1/2 lb Ground beef
    1 md Onion; diced
    1 cl Garlic; minced
    1 tb Chilli spice mix
    1 ts Ground cumin
    1/2 ts Sweet paprika
    1/2 ts (ea) black pepper & salt
    16 oz Can refried beans
    4 (10") flour tortillas
    1/2 c Jarred salsa
    1 c Shredded Cheddar cheese
    1 c Shredded Monterey Jack cheese
    2 Green onions; chopped
    2 Roma (plum) tomatoes; diced
    1/4 c Thin sliced jalapeno pepper
    1/4 c Sour cream (Opt)

    Set the oven @ 350ºF/175ºC.

    Coat 2 pie plates with non-stick cooking spray.

    Place beef, onion and garlic in a skillet over medium
    heat. Cook until beef is evenly browned. Drain off
    grease. Season the meat with chilli spice, cumin,
    paprika, salt and pepper.

    Lay one tortilla in each pie plate, and cover with a
    layer of refried beans. Spread half of the seasoned
    ground beef over each one, and then cover with a second
    tortilla. Bake for 10 minutes.

    Remove the plates from the oven, and let cool slightly.
    Spread half of the salsa over each top tortilla. Cover
    each pizza with half of the Cheddar and Monterey Jack
    cheeses. Place half of the tomatoes, half of the green
    onions, and half of the jalapeno slices onto each one.

    Return the pizzas to the oven, and bake for 5 to 10 more
    minutes, until the cheese is melted. Remove from the
    oven, and let cool slightly before slicing each one into
    four pieces.

    Recipe by Jimmy Simian

    RECIPE FROM: https://www.allrecipes.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Ruth Haffly@1:396/45.28 to JIM WELLER on Wednesday, August 10, 2022 16:28:52
    Hi Jim,

    celeriac ... popular in France and Italy but almost impossible
    to find here.

    I've seen it in stores like The Fresh Market or Whole Foods, have to remember to check Wegman's. It's in the more upscale stores

    Do you ever buy and use it?

    Haven't yet but that's not to say that I might want to give it a try at
    some point.


    ... Grits, a good excuse for butter when you can't afford a lobster

    My favorite way to eat grits is with scrambled eggs mixed in. Also like
    them with lots of cheese, prefer cheddar but will take most any. Lots of
    salt, pepper and butter makes them good, also fried up as a polenta and
    served with shrimp. IOW, IMO, grits are good. (G)

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... 90% of being smart is knowing what you're dumb at.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Wednesday, August 10, 2022 16:33:43
    Hi Dave,

    I'll browse both meat and produce sections, especially in the better stores. I found fresh parsnips in the Raleigh Wegman's a couple of
    years ago, then in the Wake Forest one when it opened up. I usually get some to use in winter time cooking, things like beef stew or a mix of carrots and parsnips as a side dish.

    About the only place I browse the offerings is at the Farmer's Market.
    In a store/stupormarkup produce aisle I grab what I came there to get, toss it in the trolley and move on to the next need. Very rare for me
    to make an impulse buy on a grocery run.

    Depends, some days I stick tight to the list, other times, if a stray
    item not on the list "falls" into the buggy, I'll take it home.

    That being said - my HyVee probably has it. They have an *extensive* produce department.

    I just checked their "Aisles Online" and they've never heard of it.
    Bv)= I'll ask the produce manager when I next visit. I did ask at Humphrey's Market (my usual source for meat) and I was told "It's not
    in season
    right now. We'll probably have some next spring."

    So remember to check back in about 8 months.


    You might find it there. Back when Steve was taking German at the
    Defense Language Institute in Monterey, CA, at a class family picnic
    one of the instructors brought a celery root salad. If I remember
    rightly, I also saw celery root in grocery stores/on produce stands in Germany. Not totally unknown, just have to know where to look.

    Celeriac is a root vegetable closely related to celery, parsley and parsnips.

    Its scientific name is Apium graveolens var. rapaceum, and it's also
    known as turnip-rooted celery, knob celery or celery root.

    It originated in the Mediterranean and belongs to the same plant
    family as carrots.

    Celeriac is well known for its strange appearance. It looks similar to
    a misshapen turnip and is off-white with a rough, knobby surface
    covered in tiny rootlets. Its smooth, white flesh is similar to a
    potato.

    But not as odd looking as kohlrabi--those things look like they came
    from another planet!

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... A truly wise person knows that he knows not.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)