Thursday, November 26, 2009

Gravy Baby

So I know that this is totally last minute, but hopefully it will help you tomorrow while making your thanksgiving dinner. This post is about the life saver (or mouth saver) of thanksgiving; gravy. If you have played around for the last two weeks with roux, this will be no problem at all. The only thing you need to have is a little patience in the beginning and you'll be fine.

Gravy makes everything better. We know mom over cooks the turkey every year. We also know that the potatoes are gluey and dry, as well as the dressing that has the consistency of a sandcastle. These all are helped by decent gravy that although lumpy, makes dinner bearable to eat without stabbing everyone at the table with a shiv that you have fashioned out of the leg bone of the turkey.

This year fortunately, there will be no murder at the dinner table. If you stick to this general gravy recipe you will be good. This is also a great recipe to make on Friday for your leftovers. You can be gravy-ing up while your neighbors tear each other apart over $20 MP3 players.

This is you basic gravy that you can feel free to add more herbs, spices, or giblets. As always this is the foundation to build your gravy greatness on. Let’s get going:

Before we get going, we have to talk a bit about stock. I'll let you slide on using that boxed shit (broth) this time, but next time use homemade stock. Stock bases are also acceptable in a pinch, but no real substitute for real stock. Just a friendly warning for next time (I will hurt you).

Also a note on the herbs. You will need to chop the fuck out of these woody bastards. Chop them until they are super fine and then chop them some more. You'll know you’re on the right track when they look feathery. I know that sounds vague, but you'll understand it when you get there. The herbs have to be fine or else you will get chunks of rosemary stuck in your teeth and nobody wants a wedge of Christmas tree in their teeth.

Herb Gravy
8 cups of stock.
8 ounces of roux
2 bay leaves
2 sprigs of rosemary
6-10 sage leaves (depends on your taste, just start with 6)
Small bundle of thyme (if you had me at gunpoint I'd say 12 sprigs)
1 sprig marjoram (totally optional)
2 tablespoons salt
1 teaspoon black pepper


•Heat you stock to almost a boil.

•Chop your roux and add it to a hot pot.

•After the roux has melted, start adding one ladle of stock. Whisk until the roux thickens to the consistency of peanut butter.

•Add more stock ladle by ladle until the gravy has the consistency of over creamed mashed potatoes.

•Add the rest of the stock and whisk until incorporated. Bring to a simmer.

•Throw in your herbs, salt, and pepper. Whisk to incorporate.

•Simmer for 30 minutes. Taste and season (salt and pepper) according to how you want it.

Now you have a gravy recipe that will make you the envy of your family and might even get you booted from some of your more wealthy relatives wills. You will be able to take solace in your poverty that even though you won't have money you also won't have to eat dry turkey sandwiches for the rest of your life like the rest of your horrible family.

1 comment:

misssamala said...

dammit!! if only i'd checked this out before thanksgiving!! ah well, next year...