Gravy 101
Gravy with mashed potatoes and turkey
I had a conversation with a friend recently about making gravy. She said she often buys canned gravy because hers doesn’t always work out. I found that kind of sad. Gravy is so easy to make. I thought with so many people planning turkey dinners it might be a good time to post some tips for making really good gravy- every time. I’ve also included some ideas for gluten free gravy and ways to de-fat your gravy, too. For those of you who have trouble making gravy I hope this helps.
Gravy 101
1. Make a stock using wing tips and the neck and giblets, other than the liver. Use onions, carrots and some celery to add flavor and you might even use a paste-type soup base (chicken or turkey) in place of the salt and to add flavor. Just place everything in a saucepan and cover with cold water. Simmer a couple of hours and strain. I also add some herbs like parsley, thyme and a little marjoram. Don’t make too salty. I use an organic reduced sodium soup base.
2. De-glaze the roasting pan after removing the turkey. Just place the pan on a burner and add the strained stock. Turn on the burner and stir around the stock to loosen and brown bits in the bottom of the pan. This is where the gravy really gets its flavor. Strain this mixture back into the saucepan you were using to make the stock.
3. Thicken with flour and water or flour and milk, depending on your taste. I like using milk. Place flour in a jar with a tight fitting lid and cover with cold milk or water. Screw on lid and shake until mixture is smooth. You’ll need about 2 tablespoons of flour for each cup of liquid, depending on how thick or thin you like your gravy.
4. Add to the strained mixture in the saucepan and cook, stirring until thickened. Adjust seasonings and serve. If it’s too thin for your taste, just add more flour and milk or water. It is easier to add a little more flour if the gravy is too thin than to thin gravy that is too thick. Make at least ¼ cup per person plus extra for leftovers the next day.
Note: You can also thicken the gravy while it is still in the roasting pan and then strain it into a saucepan.
Gluten Free Gravy
If you want gluten free gravy you have the option of thickening it with cornstarch. I know a lot of people that swear by cornstarch. My only problem with cornstarch is that it will break and get watery when you want to reheat the gravy. I have made gluten free gravy by just saving the veggies I used to make the stock with the giblets. Usually it’s a mixture of carrots, onions and celery. After simmering in the stock they are very soft. I place the veggies in with the drippings and the stock in the roasting pan and stir it all around. I place in a saucepan and use an immersion blender to smooth it all up. The veggies thicken the gravy with no added flour.
De-fatting Gravy
There will be fat in the gravy. I remember my Mother’s gravy boat with a spout that came from the bottom- so you poured the gravy out from the bottom- leaving the fat behind. You can get rid of most of the fat quickly a couple of different ways. You can get a de-fatting cup. It looks like a measuring cup with a spout that comes up from the bottom. Ladle the gravy into the cup and pour it out into a saucepan or gravy boat. You can also take your freshly made gravy and let it sit for a few minutes in the pot, off the heat. Use a metal spoon to skim off the fat then grab a handful of ice cubes and place them on the top of the gravy. The ice will freeze the fat. Move them around the surface very gently. The fat will harden on the ice cubes. Use a slotted spoon to remove the ice cubes with most of the fat stuck to them. Do this quickly, so you don’t dilute your gravy.
Pumpkin Roll
Pumpkin Roll
This is one of those desserts everybody seems to like. The cake is tender and moist with just the right amount of pumpkin and spices. Whenever I make one someone will comment that they seem hard to make. They aren’t. Just follow the directions and you’ll be fine. The effort is well worth it. Another plus is that this recipe makes 2 cakes so you can serve one now and have another one for later. They are baked in a jelly roll pan. There are several sizes of jelly roll pans out there. For this recipe I use the smaller size, which is 10×15 inches. These cakes can also be frozen.
Pumpkin Roll
6 eggs, separated, at room temperature
1 c. sugar, divided
1 c. flour
1 c. canned pumpkin
2 t. cinnamon
1 t. baking powder
1 t. ginger
½ t. nutmeg
½ t. salt
about 4 cups powdered sugar
1 lb. cream cheese, softened
1 t. vanilla
1 c. chopped nuts, optional
Preheat oven to 375 degrees. Grease 2 jellyroll pans (10×15) and line with wax paper. Grease and flour paper and set aside. In large bowl beat egg whites until soft peaks form. While beating add ½ cup of the sugar, 2 tablespoons at a time. Beat until peaks are firm and glossy. In small bowl on low speed mix together flour, pumpkin, spices, baking powder, salt, remaining sugar and egg yolks. Gently fold flour mixture into egg whites. Divide batter between prepared pans and bake one 12 minutes or until cake springs back when toughed lightly. Meanwhile, prepare a tea towel by laying on a clean surface and dusting generously with powdered sugar. When cake is done immediately turn onto prepared towel and remove wax paper. Starting at narrow end roll up cake in the towel and allow to cool. Repeat with second cake.
Prepare filling by beating together 3 cups of powdered sugar with the cream cheese and vanilla. Add additional sugar, if needed. Stir in nuts, if using.
To finish cakes, carefully unroll and remove towel. Spread half of the filling on one cake and re-roll. Repeat with second cake. Chill. Makes 20 servings and can be frozen.
Zucchini Carrot Cupcakes
Zucchini Carrot Cupcakes
These are really good cupcakes. They are moist and not too sweet with a slightly dense texture. Sort of a cross between carrot cake and zucchini bread they have more texture than a traditional cupcake and plenty of flavor. I made these for a group of kids yesterday and they loved them. I got 24 cupcakes out of the recipe but they were a little small. Perhaps 18 would be a better way to go. I used a simple vanilla buttercream to finish them off. I whipped the frosting a long time so it was extra fluffy. Here are the recipes for both the cupcakes and the frosting.
Zucchini Carrot Cupcakes
2 eggs
1 c. sugar
2/3 c. oil
1¼ c. flour
1 t. baking powder
1 t. baking soda
1 t. cinnamon- I think I would use a little more next time
½ t. salt
1 c. grated carrot
1 c. grated zucchini, squeezed dry and packed tightly
½ c. chopped nuts, optional
Beat eggs with sugar until frothy. Beat in oil then add dry ingredients. Beat on high for 4 minutes. Stir in veggies and nuts. Pour batter into 18- 24 paper lined muffin tins, filling them 2/3 full. Bake in a 350-degree oven for about 15 minutes or until top springs back when lightly touched. Cool and frost. Makes 24.
Note: These cupcakes deflate a little while cooling.
Classic Vanilla Frosting
3/4 cup butter
6 cups confectioners’ sugar
1/3 cup milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 tablespoons milk
Beat butter in a large bowl until fluffy. Gradually add 3 cups of the sifted confectioners’ sugar, beating well. Slowly beat in the vanilla, salt, and 1/3 cup of the milk. Gradually beat in the 3 remaining cups of confectioner’s sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired tint the frosting with 6 to 8 drops of food coloring.
Chocolate Zucchini Cupcakes
Chocolate Zucchini Cupcakes
It seems when zucchini are abundant I can never find enough ways to use them all. That means I end up shredding and freezing a LOT of zucchini. It comes in handy throughout the year. I decided to make these cupcakes for an event I have later today. I like the recipe because the zucchini makes the cakes nice and moist. They aren’t that sweet, either. I used a simple vanilla frosting but you could just dust them with powdered sugar or perhaps use a cream cheese frosting. I have a friend who likes me to leave them plain. She prefers them unfrosted. Frosted or not these are a simple and tasty recipe that can make a dessert even the zucchini haters should love.
Chocolate Zucchini Cupcakes
½ c. butter
½ c. oil
1 ¼ c. sugar
2 eggs
½ c. buttermilk
1 t. vanilla
2 ½ c. flour
1/3 c. cocoa
2 t. cinnamon
1 t. baking soda
1 t. baking powder
2 c. shredded zucchini
Heat oven to 350 degrees. Line 30 muffin pans with paper liners and set aside. In mixing bowl combine butter, oil, sugar and eggs and beat until light and fluffy. Beat in milk and vanilla. Combine dry ingredients and add to egg mixture- beating until smooth. Stir in zucchini. Scoop batter into cupcake paper lined pans, filling about 2/3 full. You will get about 30, I sometimes get more. Bake 15-20 minutes or until toothpick inserted comes out clean. Cool and frost. Makes 30-36.
I used the Classic Vanilla Frosting recipe below, but doubled the recipe.
Classic Vanilla Frosting
3/4 cup butter
6 cups confectioners’ sugar
1/3 cup milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 tablespoons milk
Beat butter in a large bowl until fluffy. Gradually add 3 cups of the sifted confectioners’ sugar, beating well. Slowly beat in the vanilla, salt, and 1/3 cup of the milk. Gradually beat in the 3 remaining cups of confectioner’s sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired tint the frosting with 6 to 8 drops of food coloring.
Baklava with Chocolate Drizzle
Baklava with Chocolate Drizzle
I was in charge of making dessert for a dinner with friends last night. Since we were doing a lot of Mediterranean inspired dishes I made baklava. I still had candy left over from Halloween so I decided to melt some of the candy bars and drizzle them over the top. It was, as expected, very well received. Baklava isn’t hard to make. You just have to move quickly while assembling because the phyllo leaves dry out quickly and get brittle. Just have everything ready before you open the package of dough and get started. The phyllo sheets I used are pretty big so I folded them in half to fit the pan I used. There was a little trimming to do, but not much. Well worth the effort.
Baklava with Chocolate Drizzle
1 lb. phyllo
½ lb. butter, preferably unsalted
¾ lb. walnuts or blanched almonds, chopped fine
¼ c. sugar
½ t. cinnamon
Syrup, recipe follows
½ c. melted chocolate
Combine nuts, sugar and seasonings and set aside. Brush a 9×13-inch pan with butter and line bottom with 8 phyllo sheets, folded in half to fit pan, brushing each with butter as you go. Spread ½ of the nut mixture on phyllo leaves. Top with 3-4 buttered sheets of phyllo. Spread with the rest of the nut mixture. Add the rest of the leaves for the top. Brush top layer of leaves with remaining butter. With a sharp pointed knife score the top sheets in whatever shapes and sizes you want. Bake in a preheated 350-degree oven for 45 minutes to an hour. Baklava should be golden brown. Meanwhile prepare syrup. When baklava has cooled, warm up the syrup and pour over. Drizzle with melted chocolate. Cut into squares to serve.
Syrup:
1 c. sugar
½ c. honey
1 c. water
zest of 1 lemon or orange
Bring to a boil and simmer 10 minutes. Strain and set aside.
Roasted Curry Cauliflower Soup
Roasted Curry Cauliflower Soup
This may be one of my favorite soups yet. Creamy and flavorful it was a big hit at dinner last night. This recipe was inspired by what I had on hand and a dinner planned with friends. It started with this enormous cauliflower I had picked up at a produce market. I knew I wanted to use it. I had thought of just roasting it and having it as a side. I also knew we needed a soup for dinner. Ended up roasting the cauliflower anyway but using it as part of the soup. Added other veggies for color as well as flavor. I also made sure to get it really smooth. I used an immersion blender but it could have been processed in a blender. We topped it with croutons, but it could be served without, if you prefer.
Roasted Curry Cauliflower Soup
3 onions, peeled and sliced
1 large cauliflower, cut into flowerets
3 T. oil
salt
6 c. stock- chicken or veggie- or more if needed
2 medium or 1 large sweet potato, peeled and sliced
3 large carrots, peeled and sliced
1 can ( 13.5 oz.) coconut milk
1 c. half and half- or more coconut milk, if you prefer
2 T. curry powder
2 t. turmeric
Salt and pepper to taste
Preheat oven to 400 degree. Place onions in and cauliflower in roasting pan and drizzle with oil. Sprinkle on some salt and place in oven. Roast until veggies are turning golden brown, stirring occasionally. This will take about 20-30 minutes. Place cauliflower mixture in a crock pot and add the stock and other vegetables and cook on high for at least 4 hours. Add remaining ingredients and puree soup until smooth. Adjust seasonings. You can add more stock if soup is too thick. Serve as is or top with croutons when serving. Serves 6-8.
Spelt Dinner Rolls
Spelt Dinner Rolls
Spelt flour is one of my favorites for making breads. Whole grain with all the fiber and nutrition of whole wheat flour, it has a softer texture. It is easy to work with and rises light and tender. Spelt doesn’t require as much kneading as other flours, too. For this recipe I just divided the dough into 12 pieces for pretty good sized rolls. You could divide the dough into up to 18 pieces if you prefer smaller dinner rolls. If you have family members who aren’t crazy about the heavier texture of whole wheat you might want to give spelt flour a try.
Spelt Dinner Rolls
3 ¼ c. whole spelt flour
1 pkt. Active dry yeast
1 c. water
¼ c. honey
¼ c. oil
1 t. salt
1 egg
Place 2 c. flour, yeast and salt in a medium bowl. Heat together water, honey and oil until warm (120-130 degrees) Add water mixture to spelt mixture and beat on low speed of electric mixer for 30 seconds, or until moistened. Add egg and beat on high 3 minutes. Stir in enough spelt to make a soft dough. Cover bowl with towel and allow to rise until doubled, about 1 hour. Grease a baking sheet and set aside. Use a rubber scraper to transfer dough onto floured surface. Divide dough into 12 pieces. Shape each piece into dinner roll shapes, using extra flour to prevent sticking. Place on baking sheet and cover with a towel. Allow to rise until doubled, about 1 hour. Cover and let rise until doubled, another hour. Bake in a pre-heated 375 degree oven for 15 minutes or until rolls are light brown on top. Remove from pan and cool on wire rack. Makes 12 rolls.
Oatmeal Bread
Oatmeal Bread
There is something about the smell of baking bread that always makes me remember my childhood and going to the movies. I know that sounds odd but there is an explanation. When I was a kid there was a neighborhood movie theater. It was close and we would walk there to see movies. On the walk home we walked past a local bakery. Late at night they would be baking bread and other goodies for the next day. The air would be filled with the aroma of baking bread.
This oatmeal bread is one of my favorites. With the addition of molasses the bread has an earthy sweetness that works well with the oatmeal. It is versatile. You can make 2 round loaves, or bake it in loaf pans or even make dinner rolls out of it.
Oatmeal Bread
5-5 ½ c. flour
1 package active dry yeast
1 ½ t. salt
1 1/3 c. water
¼ c. milk
¼ c. molasses
¼ c. butter
1 egg
1 c. old fashioned oatmeal
In large bowl mix 1 cup of the flour with yeast and salt. In small pan heat together next 4 ingredients until warm. Pour into bowl with flour mixture and beat 2 minutes. Stir in 1 cup additional flour and egg and beat 2 minutes longer. Stir in oatmeal and 1 cup more flour and stir, adding enough flour to form soft dough. Turn onto lightly floured surface and knead, adding flour as needed until dough is smooth and elastic. Place dough on a greased bowl, turning to grease top and cover, allowing to rise in warm place until doubled in bulk, about 1 hour.
Grease a large baking sheet and set aside. Punch dough down and divide in half. Shape each half into a ball and place on prepared sheet. Cover with towel and allow to rise until doubled, about 1 hour. Bake in a preheated 375 degree oven for 30 minutes or until done. Loaves are done when they sound hollow when tapped lightly. Makes 2 loaves.
This versatile dough can also be shaped into loaves and places in 8×4-inch greased loaf pans. Baking time will remain the same. Dough can also be divided into 24 equal pieces and shaped into dinner rolls. Bake rolls at 375 for 15 minutes.
Buttered Lemon Brussels Sprouts
Buttered Lemon Brussels Sprouts
I love Brussels Sprouts. Even loved them when I was a kid. They always looked so cute- like little baby versions of a cabbage. I like simple preparations so I often just steam them and toss with butter and a little salt. I also enjoy them roasted with onions and garlic. I picked up some really beautiful Brussels sprouts at the local market and decided to cook them up with a little citrus, too. I washed them and trimmed off the bottom of their stems. Then I steamed them until they were just tender- about 5 minutes. I placed some butter in a skillet and added the sprouts along with a zest of lemon and some celery seed and sea salt. I cooked them over medium heat until the sprouts just started to get a little brown. They were wonderful. Simple and really tasty. Sometimes, with veggies, simple is the best. I loved them cooked this way. Now what to do with that cauliflower…..
Lobster and Roasted Corn Chowder
Lobster and Corn Chowder
It is not often that I go to use up leftovers and have a lobster to work with. After a lovely time at my cousin Gary and Arlene’s house for a clambake I was given a lobster to take home. What an incredibly thoughtful thing to do. I also got some corn that had been grilled and a baked potato. Even before I got home I knew I had the makings for a great chowder. Perfect dish for a chilly day. Who am I kidding? I would eat this if it were 100 degrees out.
The next day I started by breaking down the lobster and separating the meat from the shell. I wanted to use the shells to make a stock. For the stock I placed the shells in a pot with an onion, sherry, celery, a carrot, parsley and covered it all with some water. I also had a couple of ears of corn that had been cooked on the grill. I cut off the kernels to use in the chowder but placed the cobs in the pot with the lobster shells for more flavor. I cooked it for about an hour. I added some salt, pepper, minced garlic, hot sauce and paprika as it cooked. Strained it and set it aside.
In a pot I placed about three of tablespoons of butter and the same amount of flour. I heated them up together, stirring until smooth. I added the warm lobster stock and cooked, stirring often until it had thickened up nicely. To this I added my last summer tomato- a small Roma, diced, the reserved corn kernels, a diced baked potato and some fresh chopped parsley. I also added about half a cup of half and half.
I heated it all up together and let it simmer together 5 minutes or so. I added the reserved diced lobster at the last minute and just let it warm through before serving. Seriously, it was amazingly wonderful. Comforting and elegant at the same time.
