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Reply
| | From:  Genie· (Original Message) | Sent: 7/28/2008 7:33 PM |
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Reply
| | | From: Genie· | Sent: 8/20/2008 8:29 PM |
Shiitake Mushroom Gravy
2 tablespoons olive oil
1/2 cup brown rice flour
1/4 pound fresh shiitake mushrooms, sliced
1 tablespoon fresh marjoram
1 tablespoon fresh thyme
4 cups vegetable stock
2 tablespoons Braggs Aminos or tamari
1 teaspoon apple cider vinegar
sea salt and freshly ground pepper
Heat oil in a 2 quart saucepan. Add rice flour and stir with a wooden spoon until the mixture resembles wet sand. Add mushrooms and cook 5 more minutes. Pour stock and Braggs slowly, stirring until smooth. Simmer for 20 to 30 minutes or until thickened. Adjust seasoning with vinegar, sea salt and pepper.
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Reply
| | | From: Genie· | Sent: 8/20/2008 8:29 PM |
Sawmill Gravy
1/2 pound bulk sausage
1 1/2 cups milk
1/8 teaspoon pepper
3 tablespoons all purpose flour
1/8 teaspoon salt
Cook the sausage until brown in a large skillet over medium heat. Drain and reserve 2 tablespoons drippings in skillet. Brown flour in drippings, stirring constantly. Add milk and bring to a boil. Reduce heat and add sausage, salt and pepper. Simmer 2 minutes. Serve over hot open faced biscuits.
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Reply
| | | From: Genie· | Sent: 8/20/2008 8:30 PM |
Sausage Gravy
1 pound ground pork sausage
3 tablespoons sausage grease
1/4 cup all purpose flour
3 cups milk
1/2 teaspoon salt
cracked black pepper
Brown sausage in a large skillet over medium high heat. Set aside, leaving the drippings in the skillet. Reduce heat to medium, combine with flour and stir constantly until mixture just turns golden brown. Gradually whisk milk into skillet. When the mixture is smooth, thickened and begins to bubble, return the sausage to skillet. Season with salt and pepper. Reduce heat, and simmer for about 15 minutes.
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Reply
| | | From: Genie· | Sent: 8/20/2008 8:31 PM |
Red Eye Gravy
6 to 8 tablespoons ham drippings
1 cup or so of water
2 to 3 teaspoons coffee
salt and pepper to taste
Place drippings in a large skillet over medium heat. Add water and coffee and simmer until a "red eye" appears in the middle of the reduced. Season with salt and pepper. Serve immediately over grits, hash browns, eggs or biscuits.
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Reply
| | | From: Genie· | Sent: 8/20/2008 8:31 PM |
Mushroom and Onion Gravy
1/4 cup butter
1 large onion, halved, sliced thin
1/2 pound mushrooms, sliced
1/4 cup fat from turkey or use butter
1/4 cup flour
3 cups turkey juices plus chicken stock
salt to taste
pepper to taste
Heat butter in a wide skillet. Add onion and mushrooms and saute until browned. Remove and reserve. In a saucepan, heat fat separated from roasting juices or butter. Add flour and stir until blended. Cook for a few minutes, stirring constantly. Slowly whisk in 2 cups of pan juices and stock. Cook and stir until gravy is smooth. Simmer 5 minutes. Add more stock if needed to thin mixture. Salt and pepper to taste. Add reserved mushrooms and onions. Makes about 3 1/2 cups.
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Reply
| | | From: Genie· | Sent: 8/20/2008 8:32 PM |
Mock Sausage Gravy
1/4 cup Fantastic Foods Nature Sausage
a couple handfuls unbleached white flour
safflower oil for frying
soy milk
salt and pepper to taste
Prepare 1/4 cup Nature Sausage and enough boiling water to make a pasty consistency. Refer to the Nature Sausage box for directions and time to set up. Heat oil in skillet with enough to coat the bottom. Brown crumbled sausage mixture for about 4 to 5 minutes, add flour and cook another minute or two to brown. Add soy milk a little at a time stirring with whisk constantly to desired consistency. Cook another 5 minutes. Salt and pepper to taste. Serve.
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Reply
| | | From: Genie· | Sent: 8/20/2008 8:38 PM |
Creamy Chicken Gravy
1 tablespoon drippings from chicken
1/4 cup finely chopped onion and celery
1/4 teaspoon salt
2 tablespoons all purpose flour
2 cups chicken stock or broth
1/4 cup skim milk
1/8 teaspoon black pepper
1 bay leaf
In a medium size pan, heat the drippings over medium heat. Add the onion and celery and cook for 5 minutes or until they are soft. Turn the heat down, stir in the flour and cook, for 3 minutes more or it's golden and bubbling Stir in the chicken stock and bay leaf, bring the mixture to a boil, then lower the heat and simmer. Stir occasionally, for 10 minutes. Add the milk, salt and pepper and simmer for about 2 minutes or until heated through. Remove and discard the bay leaf. Makes 2 2/3 cups.
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Reply
| | | From: Genie· | Sent: 8/20/2008 8:39 PM |
Cornmeal Gravy
1/2 cup corn meal
1 cup water
salt and pepper to taste
1 cup milk or buttermilk
1 teaspoon oil or bacon grease
In heavy skillet brown corn meal to a golden brown, add salt and pepper, then stir in the oil. Combine the milk and water and pour as much as needed to boil. Make sure the gravy is thin enough too, because it will thicken slightly after it is cooked. Let boil for about 2 minutes.
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Reply
| | | From: Genie· | Sent: 8/20/2008 8:39 PM |
Chinese Brown Gravy
1/4 cup soy sauce
1 tablespoon cornstarch
1 tablespoon sugar
1 tablespoon sesame oil
1/2 cup white wine
Blend all ingredients and cook until slightly thickened.
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Reply
| | | From: Genie· | Sent: 8/20/2008 8:40 PM |
Black Pepper Cream Gravy
2 tablespoons butter or bacon fat
2 tablespoons flour
2 cups milk
2 tablespoons heavy whipping cream
1 teaspoon salt
3/4 teaspoon black peppercorns, freshly cracked
In a saucepan over medium high heat, melt the butter or bacon fat. Whisk in the flour. Saute the flour until lightly browned. Remove pan from the heat. Pour the milk into the pan in a steady stream, whisking constantly. Return pan to the heat. Whisk until the gravy thickens. Whisk in the cream, salt and pepper. Keep warm until needed. Serves 6.
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Reply
| | | From: Genie· | Sent: 9/8/2008 2:40 AM |
Rich Pork Gravy Skim off fat from strained liquid; add water, if needed to make 4 cups. Return 4 Tbsp. fat to kettle; blend in 4 Tbsp. flour; cook, stirring all the time, just until mixture bubbles. Stir in strained liquid slowly; continue cooking and stirring, scraping baked on juices from bottom and sides of kettle, until gravy thickens and boils 1 minute. Season with salt and pepper, if needed. Makes 4 cups. | |
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Reply
| | | From: Genie· | Sent: 9/14/2008 2:56 AM |
Tomato Gravy 3 thick slices bacon, chopped
2 large shallots, minced
2 T. unbleached, all-purpose flour
3 C. finely chopped, peeled, red ripe tomatoes or 1 (28 oz.) can whole tomatoes, drained, with juice reserved, then chopped
Salt and freshly ground black pepper
Fry bacon in a medium skillet until golden and partially crisp, about 3 minutes. Stir in shallots and continue cooking until soft and translucent, about 5 minutes longer.
Sprinkle flour over mixture and stir and cook for 1 minute. Add tomatoes and juice, and simmer until reduced and thickened into a gravy-like sauce, 8 to 10 minutes with fresh tomatoes, 3 to 4 minutes with canned. Season generously with salt and pepper.
Serve warm over grits, under fried fish or with other dishes.
Makes 4 servings.
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Reply
| | | From: Genie· | Sent: 9/17/2008 7:07 PM |
Mushroom Gravy
1 medium onion, minced
2 garlic cloves, minced
1 tablespoon olive oil
1 (8-oz.) package sliced fresh mushrooms
1 (0.87-oz.) package McCormick Homestyle Gravy Mix
1 (14-oz.) can beef broth
1 tablespoon soy sauce
1/2 teaspoon pepper Sauté minced onion and garlic in hot oil in a medium saucepan over medium-high heat 4 to 5 minutes until tender; add sliced fresh mushrooms, and sauté 5 minutes. Stir together gravy mix, beef broth, and soy sauce. Stir into mushroom mixture, stirring to loosen particles from bottom of skillet. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium, and cook, stirring occasionally, 4 to 5 minutes or until slightly thickened. Stir in pepper. | |
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Reply
| | | From: Genie· | Sent: 10/19/2008 8:43 PM |
| Perfect Giblet Gravy
Giblets, wing tips, and neck bones from turkey
2 qts. Cold water
1 lg. Onion, chopped
2 Ribs, celery, chopped
1 carrot
3 tbs.. chopped parsley
1 bay leaf
1 tsp. Kitchen Bouquet
1 chicken bouillon cube
Fat can be poultry fat, Oleo, or butter
Flour
Salt
Freshly ground pepper
Instructions:
While turkey cooks (or the day before), cover the giblets, wing
tips and neck bones with water in a large pot. Add onion,
celery, carrot, parsley, bay leaf, Kitchen Bouquet, bouillon
cube and simmer for at least 2 hours.
Strain broth and reserve for gravy. Pick meat from neck and wing
tips; finely chop all giblets and meat. Pour turkey stock into
bowl, let stand a few minutes or chill in refrigerator until fat
rises to the top. Skim off the fat.
Make a roux using equal parts by weight of fat and flour and
cook over medium heat for at least 5 minutes, stirring
regularly.
Bring the stock to a boil and slowly add the roux until the
sauce is just thick enough to coat the back of a spoon and
simmer for about 10 minutes or so. Adjust seasoning and serve.
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Reply
| | | From: Genie· | Sent: 10/27/2008 9:38 PM |
| Brown Cider Gravy Makes: 3 Cups
Total Time: 1 Hour
Brown in 2 t. Olive Oil: 1 lb. reserved turkey pieces and bones from breast carcass
Add and Saute; Sprinkle in: 1 onion, chopped 1 carrot, chopped 1 rib celery, chopped 4 cloves garlic 2 T. tomato paste 1/2 cup all-purpose flour
Deglaze with; Reduce: 6 cups low-salt, fat free chicken broth 2 bay leaves 1 sprig fresh sage
Finish with: 2 - 3 t. apple cider vinegar Salt and pepper to taste
Brown bones in oil over medium-high heat in a large Dutch oven coated with nonstick spray, turning to brown all sides, about 15 minutes.
Add vegetables, garlic, and tomato paste; saute 8 - 10 minutes. Sprinkle in flour to coat vegetables.
Deglaze with broth, scraping up the brown bits from the bottom of the pan, and add herbs. Simmer until liquid is reduced by half, about 30 minutes, skimming off any foam that rises. Strain the gravy into a saucepan.
Finish with vinegar to taste, salt, and pepper.
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