How To Make Gravy

Name: Giardinaria
Ingredients: 2 pounds, approximately mixed vegetables, whole or cut into pieces; 2 cups cider vinegar; 1 cup white vinegar; 1/2 cup water; 1/2 tablespoon pickling salt; 1 tablespoons sugar, if desired; 2 tablespoon pickling spice

11 / 25 / 1311 / 5 / 14

How To Make Gravy

(Easy Peasy)

There are two methods to making a smooth and easy gravy. It’s much easier if you prepare or purchase a good turkey or chicken stock a few days ahead of time. Below you’ll find a recipe for home-made chicken/turkey stock if you prefer to make your own. Make it ahead of time, refrigerate for three days or freeze for up to three months. This will also make it easier to remove any fat that has congealed on the top.

The thickening agent in an easy gravy is flour, you could use cornstarch but if you cook it too long the cornstarch will start to break down. The two methods are Beurre Manie or Roux. Both can be made ahead of time and both can be refrigerated for weeks or frozen in to ‘logs’ and then you can cut off any amount you may need for your dish.

Both methods require equal amounts of fat and flour, usually butter. Use approximately 1 tablespoon of either mixture per cup of liquid/pan drippings. Any pan drippings should be added to the stock before adding the thickener. If you’d like to defat the pan drippings, pour off liquid and put into the freezer until it begins to harden, about 10 minutes, scrape the fat off the top of the drippings and add the liquid to any stock you are using. Bring to a boil and add thickener as described.

So on to the recipes!

Beurre Manie (Kneaded Butter)

In this case the thickener is added to the hot or boiling stock.

½ cup butter, unsalted and room temperature

½ cup flour

Place butter into a small bowl and mash flour into the butter with the back of a spoon until completely incorporated. Bring your stock to a boil and add Beurre Manie while whisking until thickened.

Roux

Also equal parts butter and flour but the stock or pan drippings are added to the hot melted roux.

Per cup of stock/pan drippings:
1 – 2 tablespoons butter
1 – 2 tablespoons flour

Add butter to a sauté pan and when melted, whisk in flour at all once, keep whisking until thickened and the flour has a chance to cook a little, maybe 1 minute. Add hot liquid while whisking into the roux.

Neither of these methods will result in any clumping as the flour has already bonded with the fat and will melt smoothly into your sauce.

Here’s a good basic ‘Enhanced Chicken Stock’ recipe:

[amd-zlrecipe-recipe:12]

Giardiniera or Pickled Vegetables

11 / 11 / 1312 / 5 / 14

Giardinaria

Save

Print

When I was growing up, if I was lucky enough, once in awhile we’d dine at a fine dining restaurant. They always served a relish tray when the guests were seated, it was to stimulate your taste buds and make you hungry. I miss having those relish trays but once I learned how to make pickled vegetables myself, so easy!, I keep them in the refrigerator almost year round. The vegetables change with the seasons; they can be eaten alone, with cheese and crackers or chopped finely to make a wonderful relish for all kinds of meats. Be creative!

2 pounds, approximately mixed vegetables, whole or cut into pieces

2 cups cider vinegar

1 cup white vinegar

1/2 cup water

1/2 tablespoon pickling salt

1 tablespoons sugar, if desired

2 tablespoon pickling spice

Makes 2 - 3 quarts

Wash and drain vegetables. Sterilize jars and lids in hot water.

Bring vinegar, water, salt, sugar and pickling spice to a boil.

Pack vegetable medley into hot, sterilized jars, leaving 1/2-inch headspace. Pour hot solution over mix in jars, leaving 1/4-inch headspace. Remove air bubbles. Add liquid to bring headspace to 1/4 inch. Wipe jar rims.

Refrigerate and let stand 2 days before serving. Will last several weeks refrigerated.

For longer storage, process in boiling water bath for 20 minutes.*

*Follow jar manufacturers directions for filling and processing jars.

Apple Harvest

10 / 23 / 13

As summer begins to fade away and the feel of fall comes creeping in so does some wonderful fruit, pomegranates, all kinds of citrus, apples and eventually pears. Have you ever been apple picking? With the smell of apples lightly scenting the air, it’s intoxicating. So too is the smell of apples being prepared in a myriad of recipes for the fall. Do you know which apples are best for cooking, how to choose and store them?

Here are a few guidelines and some recipe suggestions. An apple a day keeps the doctor away may be just another saying but there is some truth behind that. Apples are the ultimate fruit, low in calories with no fat, sodium or cholesterol. The pectin in apples actually helps to dissolve the cholesterol in ones blood stream. High in fiber, anti-oxidants, potassium, niacin and a variety of vitamins, apples are a near perfect fruit.

Choose organic apples as apples have topped the Environmental Working Groups ‘Dirty Dozen’ list, which identifies the most pest laden fruit and vegetables. You’ll want to eat the skin of the apple as disease-fighting pectin (fiber) lies directly under the skin.

Select firm fruit with no bruises or scars and treat them gently.
Don’t wash your apples until you’re ready to use them.
Keep them in a cool place, your fruit drawer of the refrigerator is fine but don’t store with other fruit. Apples give off a gas, which will ripen you’re other fruit faster. Some apples will keep weeks in the refrigerator. They will keep a few days on the counter.

Apple Variety Guide

Cooking Apples

Ambrosia
Braeburn
Cameo
Golden Delicious
Honeycrisp
Jazz
Jonagold
Jonalicious
Jonathon
McIntosh
Pink Lady
Red Delicious

For more information on apples or to order some types not available in your regular market check Melissa’s Produce here (click).