How to Make Gravy

While I was making the shopping list for Thanksgiving dinner my husband was looking over my shoulder and said, “Gravy.” I informed him that I was making gravy, not buying it. Homemade gravy is VERY easy to make and so much tastier than the stuff in a jar.

Quite a few of my readers have asked me how to make gravy. I guess people are afraid to try it at home, because they are afraid it might be lumpy or runny or something. But in reality it is really simple. The rules are cook on low, never quit stirring.

This recipe is going to follow a different format than my normal recipes, because I’m going to give you a few different ways to make gravy, all of them easy, all of them yummy.  This recipe can be used for chicken, beef, or pork.  Just change up the stock

Homemade Gravy

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Basic Recipe 1
Servings: 4 cups
Time:    Prep: 5 minutes, Cook: 10 minutes
Hardware:  Measuring spoons and cups, a whisk, a sauce pan

Ingredients:

• 1 stick unsalted butter
• ½ cup flour
• 4 cups of chicken stock
• S & P

1. Melt the butter over low heat.
2. Slowly whisk in the flour. Whisk until the flour is the color of very light honey, maybe 2 minutes.
3. Whisking the entire time, slowly add about ¼ cup of stock. When that has been stirred in add another ¼. When that is completely incorporated, add half the remaining stock. Turn up the heat and allow the gravy to come to a slight bubble.  Stir in the rest of the stock. Allow the gravy to come to LOW simmer and salt and pepper to taste.

You can add some interesting flavor to your gravy and make the color more appealing by adding a level teaspoon of instant coffee, ½-1 teaspoon of soy sauce OR ½-1 teaspoon Worcestershire Sauce before adjusting the seasonings.

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Basic Recipe 2
Servings: 4 ¼ cups
Time:    Prep: 5 minutes, Cook: 5 minutes
Hardware:  Measuring spoons and cups, a whisk, a fork, a bowl, a sauce pan

Ingredients:

• 4 cups of chicken stock
• 3 tablespoons cold water
• 3 tablespoons corn starch
• S & P

1. Bring the stock to a low boil.
2. Stir the cornstarch into the water until the cornstarch is completely dissolved.
3. Stir the cornstarch-y water into the boiling stock. Stir and allow the gravy to thicken.  Salt and pepper to taste.

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Better Recipe
Servings: 4½ cups
Time:    Prep: 15 minutes, Cook: 10 minutes
Hardware:  Measuring spoons and cups, a strainer/sieve, a fat separator, a whisk, a sauce pan

Ingredients:

Pan drippings
Butter
½ cup flour
4 cups of chicken stock
½ cup heavy whipping cream
S & P

1. Pour the stock into the bottom of the roasting pan when you place the turkey into the oven. Baste the turkey throughout its cooking time with the stock.
2. While the turkey is resting, drain the stock from the bottom of the pan, through the strainer, into the fat separator. Separate the fat from the stock.
3. Add enough butter to the pan dripping fat to make ½ cup.  Heat the fat over low heat. Slowly whisk in the flour. Whisk until the flour is the color of very light honey, maybe 2 minutes.
4. Whisking the entire time, slowly add about ¼ cup of stock. When that has been stirred in add another ¼. When that is completely incorporated, add half the remaining stock. Turn up the heat and allow the gravy to come to a slight bubble.  Stir in the rest of the stock. Allow the gravy to come to LOW simmer
5. Stir in the whipping cream and salt and pepper to taste.

You can substitute white wine for the cream. If you use wine then add it first so that you cook off the raw wine taste. You can add some interesting flavor to your gravy and make the color more appealing by adding a level teaspoon of instant coffee, ½-1 teaspoon of soy sauce OR ½-1 teaspoon Worcestershire Sauce after adding the cream and before adjusting the salt and pepper.  You can also make onion gravy by cooking 1 cup sliced onions in the fat/butter until they are soft.  Push the onions to the side and then follow the other directions.  You can do the same with mushrooms.  In fact, after you master the basic recipe, play around.  Practice is the best way to learn to cook.

Creamed Spinach

I love spinach.  I love Creamed Spinach even more. I first had Creamed Spinach at Izzy’s Steaks and Chops in San Francisco. Izzy’s is old school and so is Creamed Spinach. I imagine that when my grandfather was out on the town he ordered Creamed Spinach with a huge, rare steak and a glass of Cutty Sark, straight up. It is simple, yet elegant. Fancy without being fussy. And very easy to make.

Creamed Spinach makes an excellent addition to any meat dish.  I often serve it with steak or pork loin.  But truth be told, I like to eat it right out of the pot, all by its lonesome.

Servings: 4-6

Hardware:  Food processor, knives and cutting boards, measuring spoons and cups, a deep skillet, a whisk and a wooden spoon
Time:  Prep: 5 minutes, Cook: 10 minutes

Creamed Spinach
Old School Elegance

Ingredients: 

• 2 pounds baby spinach leaves
• 3 tablespoons of butter
• 2 tablespoons flour
• 1 shallot (⅛ cup)
• 1 garlic clove
• 1 cup cream
• ⅓ cup Parmesan cheese
• A pinch of nutmeg
• Salt to taste

1. Chop the spinach leaves in the food processor. Dice the garlic and the shallot.
2. Over medium heat melt the butter in the skillet, add the diced shallot and garlic clove.  Sauté until the shallot is soft, for 2 or 3 minutes.
3. Whisk in the flour.  Whisk until it is a paste and the color of honey.
4. Stir in the cream, cheese and spinach. Sprinkle in a dash of nutmeg and salt.
5. Cook on low for 5-6 minutes, stirring often.  Taste and adjust the salt.
6. Serve warm.

Artichoke and Mushrooms over Pasta

My husband is out of town so I can cook whatever I want. Artichokes, mushrooms, tomatoes, and olives are not his favorites, but they are mine. After eating this they will be yours, as well.

I serve this over whole wheat pasta because, in addition to being better for you, the pasta adds a nice texture to the dish. You can throw in cooked ham, chicken or shrimp at the end if you absolutely must have meat, but this is hearty enough to eat as is.

Servings: 4-6

Time:    Prep: 5 minutes; Cook: 30-35 minutes
Hardware:  measuring spoons and cups, a cutting board and knives, a large heavy bottom skillet (I prefer a cast iron skillet), a colander, a wooden spoon, zester

Cook at home

Ingredients:

• Olive oil to cover the bottom of the pan
• 1 pint grape tomatoes
• 8 ounces of baby portabella mushrooms
• 3 cloves of garlic
• 15 pitted Kalamata olives
• 2 sprigs of fresh rosemary
• 6 ounce jar of marinated artichoke heart
• 1 cup of a sweet wine (I used Mascato)
• Zest of one lemon
• Salt
• 8 ounces cooked whole wheat spaghetti

1. Mince the garlic. Clean and roughly chop the mushrooms.  Chop the tomatoes. 
2. Drain the artichokes, reserving ¼ cup of the liquid.
3. Heat the oil on medium.  Add the garlic, mushrooms, and tomatoes.  Cook on medium for about 10 minutes or until the tomatoes and mushrooms begin to give up their liquid. Stir occasionally.
4. Add the artichokes, rosemary, reserved liquid, and wine. Allow the liquid to come to a boil. Simmer until the liquid is reduced by half.  This should take 20 minutes or so.  Stir enough to keep anything from sticking.
5. Zest the lemon over the sauce. Remove the rosemary sprigs. Taste and adjust the salt.
6. Serve immediately over whole wheat spaghetti. 

Artichokes & Mushrooms over
Whole Wheat Pasta

Potato Leek Tart

If you follow my blog then you know that I am not a vegetarian.  However, we do try to go Meatless on Mondays. I was going to make a quiche, but realized that I had no pie crust. I did have a puff pastry, so I decided to make a tart instead.

This was really easy and very delicious.  I used dill, because I had feta cheese and those flavors pair well together. I didn’t know how those would taste with potatoes.  The answer is scrumptious.  Even my carnivore husband loved it. I’m already looking forward to making this again. Next time I may add mushrooms and spinach.  So good.



Potato Leek Tart

Fast, easy, yummy

Servings:  4 Time:  Thaw: 30 minutes, Prep: 20, Cook: 30 minutes total
Hardware:  Measuring spoons and cups, a cutting board and knives, a bowl, a clean flat surface, a rolling pin, a pastry brush, 2 baking sheets and parchment paper, a spatula

Ingredients:

• 1 pound potatoes
• 1 leek
• 2 tablespoons fresh dill (more for garnish)
• Salt
• 4 ounces feta cheese
• 1 frozen puff pastry sheet
• 1 tablespoon butter
• Flour for dusting

1. Pre-heat the oven to 400°.  Cover the baking sheets in parchment paper and set aside. Allow the pastry to thaw for about 30 minutes.
2. Slice the leek into rings. Place the leek into a bowl of water until you need it.The leek floats, sand doesn't.
3. Scrub the potatoes and slice them as thin as possible. Liberally salt the potatoes and spread them out on one of the baking sheets.  Place the potatoes into the oven for 10 minutes. Remove from the oven and allow to cool slightly. Drain the leek
4. Lower the oven temperature to 375˚.
5. Unfold the pastry sheet onto the lightly floured work surface. Roll the pastry out to a 12’x12’ square. Place the pastry onto the other baking sheet.
6. Toss the potatoes with the drained leeks, the torn dill, cheese, and a little more salt. Spread the potato mixture evenly on top of the pastry, leaving about a one inch boarder. Fold the edges of the pastry over and lightly press down.
7. Bake for 20 minutes or until the tart is golden brown. Immediately brush the tart with butter and sprinkle with more dill.
8. Cut into quarters. Serve warm.

White Chicken Chili

White Chicken Chili

Autumn is the perfect weather for chili. However, we eat Tex-Mex around here so often that I get bored. So I decided to make White Chicken Chili.  AND because I have been at work every day from about 6 am ‘til 4 pm, I decided to cheat.  I opened cans and used a rotisserie chicken that I purchased from the deli.  It turned out great.

Servings: 6-8

Hardware:  A cutting board and knives-or a food processor, measuring spoons and cups, a large Dutch oven (or other big pot with a heavy bottom), a wooden spoon, a can opener
Time:  Prep:  10 minutes    Cooking: 30 minutes

Ingredients:

• 3 tablespoons olive oil
• 1 large onion diced (1 cup)
• 3 cloves garlic peeled, diced
• 2 tablespoons pickled jalapeño peppers
• 1 tablespoon fresh cilantro
• 1 teaspoon each, salt & pepper
• 3 tablespoons flour
• 4 tablespoons chili powder
• 1 tablespoon ground cumin
• ½ teaspoon cayenne pepper (optional)
• 1-4 ounce can mild green chiles
• 2 ½ cups chicken stock
• 2-16 ounce cans white kidney beans-drained
• 3 cups cooked chicken-chopped or shredded
• Rice, sour cream, corn chips and shredded cheese for garnish

1. Wash the onions and garlic and dice them.  Dice the jalapeño. Roughly chop the cilantro. OR throw the onions, garlic, jalapeño, and cilantro in the food processor and pulse until everything is practically a liquid. Set the veggies and herbs to the side. 
2. Heat the olive oil in the Dutch oven on medium. Add the onions, garlic, pepper, and cilantro into the Dutch oven. Stir and allow the onions, etc to sweat for 4-5 minutes.  The onions should be bubbling, but not browning.  Stir occasionally. 
3. Push the veggies to the side. Turn up the heat to medium high.  Add the spices and flour to the empty spot in the pan. Allow the flour to brown, but not burn.  Stir often.
4. Add the stock and scrape the bottom of the pan, loosening up all the brown bits of flour.  Allow the stock to come to a boil. Stir in the beans and chiles. Allow the chili to come to a boil and then turn down to low.
5. Simmer the chili, uncovered, for 20 minutes, stirring occasionally. Taste and adjust the salt. Stir in the chopped chicken during the last few minutes of cooking.  If you add it earlier, it will get mushy.
6. Serve over rice.   Garnish with sour cream, corn chips and shredded cheese.  

Italian Beef

Italian Beef

The Italian Beef is a version of the French Dip.  It was created by the Italian immigrants who worked in Chicago’s stockyards.  The beef for the authentic sandwich is slow roasted and an au jus created from the pan drippings. It is topped with giardiniera, a relish made of pickled vegetables.  The entire sandwich is then dipped in the au jus before being served.  It is a sloppy, delicious mess.

This is my version of an Italian Beef.  It may seem like a lot of work for a sandwich, but trust me it is worth it.  And this is about 500 (billion) times easier than making a genuine Chicago Garlic Hot Wet Beef (which is how you would order this.)

 

Servings: 4 sandwiches (enough to serve 8)

Time:  Prep: 10 minutes   Cooking:  2 hours (active time 10 minutes)
Hardware:  A cutting board and knife, measuring spoons and cups, a gallon plastic bag, a large pot, a sieve, a large bowl, tongs, a spatula, a baking sheet and foil

 

Ingredients:

• 1 tablespoon olive oil (maybe more)
• 1 ½ pounds the best deli roast beef cold cut slices you can afford (I used Boar’s Head Londonport)
• 4 tablespoons Italian Seasoning
• 4 cloves garlic
• 2 bay leaves
• 2 teaspoons red pepper flakes
• 32 ounces low sodium beef stock
• Beef shank (optional)
• 6 tablespoons garlic butter
• ¼ pound thin sliced provolone cheese
• 4-6 tablespoons hot, cherry pepper hoagie spread (I use Cento)
• 4 hoagie rolls

1.  Place the meat, olive oil, 2 tablespoons of the Italian seasoning and the pepper flakes into the plastic bag. Shake to make sure the slices separate and are coated with seasoning.  You may need to add more oil. Place in the fridge until needed.
2. If you are using the beef shank cut the bone open so that the marrow is exposed.  Place the shank, stock, crushed garlic, bay leafs, and the rest of the Italian seasoning into the pot.  Bring to a boil.  Reduce the broth to a low simmer.  Simmer until the liquid is reduced by half.  If you simmer it low enough this should take about 1 ½ hours.
3. Pre-heat the oven to 400˚.  Cover the sheet in foil.  Cut the rolls open, but not through.  Spread them with garlic butter and toast in the hot oven until they are lightly browned (like garlic toast.)  This takes about 4-5 minutes.
4. Strain the liquid through the sieve. Return the liquid to the pot.  Discard the stuff you strained out. Pour the lunch meat into the hot liquid.
5. Use the tongs to pile meat onto the garlic toast. It is okay if it is messy. Spread with hot pepper spread.  Top each sandwich with slices of cheese and return to the oven until the cheese melts, another 2 minutes.
6. Serve each sandwich with a small dipping bowl of the broth.

Chicago Tradition-Southern Style

Tomatoes Gratin

Lamb was on sale at the market last week.  I needed an easy, tasty side dish.  I decided on Tomatoes Gratin.  ‘Au gratin’ refers to a cooking method that creates a crispy crust on top of the dish.  When tomatoes are prepared this way their natural sweetness deepens.  Lamb tastes earthy and this offered a nice balance.

Tomatoes Gratin takes very little time and no skills, but is different and tasty enough to serve to guests.  I like to eat the leftovers with rice for lunch the next day.

Servings: 6-8

Time:  Prep: 5 minutes; Cook: 15 minutes
Hardware: Cutting board and large knife, measuring cups and spoons, a bowl, 9’x13 inch baking dish

Ingredients:

• 1 ½ pounds (6 medium) tomatoes 
• Salt and pepper
• 3 tablespoons basil pesto
• 1 tablespoon onion flakes
• ½ cup panko bread crumbs
• ½ cup shredded Parmesan cheese
• Cooking spray

1. Spray the dish with cooking spray. Pre-heat the oven to 400˚.
2. Slice the tomatoes into ¼ inch slices. Salt and pepper them generously.
3. Layer the tomatoes on the bottom of the dish, slightly overlapping them.
4. Drizzle the pesto over the tomatoes.  You can buy pesto or you can make your own.
5. Mix the onion flakes, bread crumbs, and cheese. Sprinkle the crumb mixture over the tomatoes. Bake for 15 minutes or until the top is golden brown.
6. Serve alone or over rice.