It’s Friday in NYC, a week before Thanksgiving, and I’m concluding last leg of what seems a forever road trip, concluding at Miami Book Fair tomorrow (I’m told I was on NPR Morning Edition today but haven’t heard and will be on The Chew on Tuesday cooking kreplach with my pal Michael Symon). Per our tradition we’ll be driving to the Hudson Valley to celebrate Thanksgiving with Donna’s big and growing family—something like 21 adults, a few teenagers, and a few great grand-kids. Donna volunteered me for the gravy because, gravy is a no-brainer, I love making stock, and frozen, it will travel well. (Recipes for stock and Friday Cocktail below.) A no-brainer if you make excellent turkey stock now! I’ll be doubling or tripling the below recipe this year. When I’m home I’ll be Read On »
Posts Tagged: gravy
My dad made this cranberry sauce when my daughter was very young. He was mystified, as I recall, having never cooked cranberries before, always used the kind with can-ribs, sliceable. That his granddaughter loved it made it very special to him. He continued to make it. His granddaughter is no longer four but rather seventeen and she will be making it this year (and so did I, because I wanted to share it in this post and think of my dad while it cooked). It’s really simple, can be done today or the day of (or several days ahead, next year). Just throw everything in the pot, bring it to a simmer, and set a timer for 90 minutes. It will thicken up, but you may want to give it another 20 minutes if it’s Read On »
It’s Thursday as I write this, a week before Thanksgiving. This year we’re driving to the Hudson Valley to celebrate with Donna’s big and growing family—something like 21 adults, a few teenagers, and a few youngsters. Donna volunteered me for the gravy because, well, let’s face it, gravy is a no-brainer and will travel well. (Recipes for stock and Friday Cocktail below.) A no-brainer if you make excellent turkey stock now! I’ll be doubling or tripling the below recipe this year. Today, I’ll be roasting drumsticks, wings, and necks. (I read on Wednesday in the Times that the venerable Jacques Pépin picks the meat off the neck of the turkey and adds it to the gravy. I might try that this year.) Roasting them will give your stock a nice flavor. All that golden brown Read On »
A canadian specialty of fries, gravy, and cheese curds. This blog rates poutine from all over, via Poutine Chronicles.
If you’re making Thanksgiving dinner next Thursday and want delicious turkey gravy, make a small batch of easy turkey stock this weekend. If you have delicious stock on hand, gravy is just a little roux away. We’ll have ten at the table this year and I’m making a batch of stock this weekend from the above legs and wings. It’s simple: Roast them till they’re good enough to eat, then try to eat as little as possible before you put them in a pot and bring the water to a simmer. As soon as it’s at a simmer, put the pot in a 200 degree oven for 8 hours or so (the longer the better—because of some timing issues mine went 16, so I added a little more water). Then, add sliced onion, chopped carrot, Read On »