Category Archives: gravies and sauces

Perfect Roast Turkey and Gravy


image

1 1/2 teaspoon kosher salt
1/2 teaspoon + 1/8 teaspoon pepper
1 turkey, 12-14 lbs, thawed if frozen
1 onion, quartered
1 head of garlic, halved crosswise
Several sprigs of fresh herbs, such as thyme, parsley, rosemary, and sage
2 bay leaves
1/2 cup unsalted butter, melted
1 can (14 1/2 oz) chicken broth
2 teaspoons chopped fresh thyme
1/4 cup cornstarch

Directions

Preheat oven to 325 F. Sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper inside turkey cavity. Place onion, garlic, herb sprigs, and bay leaves insides cavity. Place turkey breast-side up on rack in large roasting pan. brush with half of butter; sprinkle with 1/4 teaspoon pepper and remaining salt. Truss, if desired.

Tent turkey with foil, roast 2 hours, 30 minutes. Remove foil, brush with remaining butter. Increase oven temperature to 425 F. Roast turkey until meat thermometer inserted into thickest part of thigh away from bone registers 180 F about 45 minutes, tenting with foil during last 15 minutes of cooking time, if browning too quickly. Let stand 15 minutes before carving.

Meanwhile, skim and discard fat from pan juices. Place roasting pan with 1 1/2 cups juices over medium heat. Add broth, chopped thyme, and remaining pepper, stirring up browned bits from bottom of the pan. Simmer 3 minutes.

Stir together cornstarch and 1/3 cup water. Strain gravy into small pot over low heat, gradually whisk in cornstarch mixture. 

Sage, Walnut, and Browned Butter Pesto for Cheese Ravioli


Heat 6 tablespoons butter in a 10-inch skillet over medium high heat, swirling constantly until golden brown and butter has a nutty aroma, about 2-4 minutes.  Remove skillet from heat and add 3/4 cup chopped fresh sage to butter.  Set aside to cool, about 10 minutes. 

In food processor, add the butter mixture, 1 cup fresh parsley, 3/4 cup parmesan cheese and toasted walnuts. Pulse about 20 -30 times.

Add your pesto mixture to cooked cheese ravioli, my favorite is the Rosetto brand.

Cream Gravy
Ingredients: 3 TBSP fat
2 TBS flour
1 cup milk
salt & pepper
Directions: Pour off fat when frying any kind of meat, leaving brown bits and return 3 tablespoons of fat to the pan. Add flour and cook, stirring and scraping brown bits from bottom until flour is lightly browned. Remove from heat and gradually stir in milk, be very careful as flour and grease is very hot.

Return to heat; cook and stir until thickened. If too thick, add more milk or water.

Season with salt and pepper.
Number Of Servings: Makes about 1-1/4 cups

 

Fried Fish Fillets with Tartar Sauce


For fish fillets:
1 1/2-pound fillet of sole
3 eggs, lightly beaten
1-cup all-purpose flour seasoned with 1-teaspoon salt and 1/4-teaspoon black pepper
1-cup freshly made breadcrumbs
Vegetable oil for frying

For tartar sauce:
1-cup mayonnaise
2-tablespoon white wine vinegar
1-teaspoon dijon mustard
1/4-cup cornichons or sweet pickles, finely chopped
1-tablespoon shallot, finely chopped
1-teaspoon capers
2-tablespoon flat leaf parsley, finely chopped

How to prepare the fillets: Cut the fish into diagonal 1/2-inch strips crosswise. Roll them in the seasoned flour. Tapping off excess flour, dip them into the beaten eggs, then coat them in the breadcrumbs. Heat the oil in a large pot or deep fryer to 360 degrees f. Fry the strips a few at a time until lightly golden brown, about three minutes. Drain on paper towels and serve with tartar sauce. How to prepare the tartar sauce: Combine all ingredients in a medium bowl. Let set at least one hour in the refrigerator before serving.

Herb Parmesan Sauce


2 cups heavy cream (or 16 fl oz)
2 Tbsp fresh basil, chopped (2 tsp dry)
1/2 cup Parmesan cheese, grated
Salt to taste
Pepper to taste

1. HEAT cream in a sauce pan and lightly boil until it is half its original volume, being careful not to scorch.
2. STIR in Parmesan cheese, basil, salt and pepper.
3. USE immediately.

Alfredo Sauce


1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste

1. HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
2. PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).
3. SEASON to taste with salt and black pepper. Serve over your favorite pasta.

Alfredo Sauce


1/4 c. butter
1/2 c. Parmesan cheese, grated
3/4 c. heavy cream

Melt butter in saucepan; add cream and cheese. Cook over low heat, stirring constantly. Do Not Boil. Serve over hot fettuccine noodles.
Serves 4.

Big Boy Chicken Gravy


Ingredients:
28 ounces Chicken broth
1/2 teaspoon Onion powder
1 tablespoon Chicken bouillon powder
2/3 cup Bisquick

Directions:

In blender, combine broth, onion powder, bouillon powder and Bisquick.

Blend at higih speed, about 1/2 minute or until smooth.

Pour into saucepan and stir constantly over medium high heat, about 4 or 5 minutes until if comes to a boil, is smooth and thickened a bit.

Serve at once. Can freeze up to 4 months.

This recipe for Big Boy Chicken Gravy serves/makes 8