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| Articles about Gravy |
| Gravy, Part 2. | | 2008-07-10 15:49:00 | | July 11 ... The most basic ‘gravy’ is of course what we call jus – the ‘essence’ of roast meat if you like. A true roast is done on a spit in front of a fire, this juice dripping off to be collected in a pan underneath (which, if you are very lucky indeed, contains Yorkshire Pudding batter.) Nowadays – not many of us having open fires in the kitchen and little boys willing to sit beside the same fire and turn the roasting jack for hours – we ‘bake’ our ‘roasts’ in the oven. No matter how well we ‘rest’ our ‘roast’, some of this jus waits to do its oozing until we carve. One eighteenth century writer was aware of how precious these droplets are, and gave thanks: All honour to Wedgwood, for much do we owe to him ! Well will his claims on the regards of a grateful posterity of carvers be appreciated on reading the following account from the pages under review of what he has done for us : — " Mr. Wedgwood made a number of little every-day useful cont... | | By: The Old Foodie | | |
| | Gravy, Part 1. | | 2008-07-09 15:35:00 | | July 10 ... Today is the anniversary of the birth, in 1875, of Edmund Clerihew Bentley. He is the inventor of the ‘clerihew’ – ‘a short comic or nonsensical verse, professedly biographical, of two couplets differing in length.’ Why this little poetical exercise got his middle name is a mystery (I suppose ‘Bentley’ was already taken?) – would it have been so successful if it had been ‘John’? Anyway. I digress. Edmund is on my radar for one reason only. The first ‘clerihew’ he wrote, as a sixteen-year old schoolboy happens to be on one of my favourite topics. And my favourite dinner tables. “Sir Humphry Davy/ Abominated gravy./ He lived in the odium/ Of having discovered Sodium.” The topic is gravy, not Davy. Whether or not Sir Humphrey Davy did in fact abominate gravy is immaterial: the clever little rhyme pops up regularly in every food quotation site in the cybersphere. If Sir Humphrey did indeed dislike gravy, he was a very rare Englishman. ... | | By: The Old Foodie | | |
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| Paneer Channa in Nuts gravy | | 2008-05-22 06:36:00 | | This recipe is adapated from Viji's version at Vcuisine blog..Ingredients1 cup soaked and cooked chickpeas1/2 cup paneer cut into small pieces1/2 cup cashews, almonds and pista2 tsp oilSalt to taste1/2 tsp ginger paste2 green chillies2 tsp butter2 cloves1 bay leaf2 cardamoms1/2 tsp turmeric powder1/2 tsp redchilli powder1/2 tsp garam masala powder1/4 tsp coriander seeds powder1/4 tsp cumin seeds powder2 tsp crushed kasuri methi1 cup curdFinely chopped coriander leaves to garnishGrind the nuts to... | | By: Simple Indian Food | | |
| | Beer Review Friday - Lumpy Gravy | | 2008-05-02 09:05:44 | | While not appealing in name, Lumpy Gravy is a good spring/summer brown ale that smells heavily of malts and chocolate. Smooth on the throat and pleasant on the taste buds, Gravy is refreshing and not too hoppy. Gravy comes from the fabulous Lagunitas Brewing Company, makers of the slap you in the mouth Maximus. Like [...]... | | By: Where the Boggs are Always Cold | | |
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| Doodhi/Lauki Kofta Curry (BottleGourd Dumplings) in Almond and Cream Gravy | | 2008-01-28 19:32:57 | | Kofta Curry is a very famous Indian curry, and goes through endless variations. Though paneer, cheese and vegetables seem to be the favorites, I also like the simple koftas made from lauki, called bottle-gourd in English. This elongated gourd vegetale is quite nutritious too, especially good for your eyes and skin, and due to the rich water content, it can add to the softness in the koftas. This one is a very low-fuss recipe that comes from my mom's kitchen, and unlike the restaurant-style Malai Koftas, these dudhi koftas require minimal preparation and cooking time, and yet can make any meal special. I modified my mom's recipe to pair almonds with bottle-gourd, and also make the curry more richer by using almond and cream in the gravy. The result was delicious, and I urge you to try this bottlegourd kofta curry to serve with your parthas or simple jeera rice!Ingredients1/2 mid-sized bottlegourd1 cup besan (chickpea flour)1/2 cup blanched almondsslivered almonds - for garnish1 medium o... | | By: Fun and Food | | |
| | Main Course Recipes : Spiral Stuffed Turkey Breast with Cider Gravy | | 2007-12-28 05:17:00 | | StuffingIngredients : 2 teaspoons extra-virgin olive oil1 cup finely chopped onion1/2 cup finely chopped celery2 cloves garlic, minced1/2 cup fresh whole-wheat breadcrumbs3 tablespoons chopped fresh parsley1 tablespoon chopped fresh thyme or 1 teaspoon dried1 1/2 teaspoons chopped fresh sage or 1/2 teaspoon crumbled dried (not ground)1/4 teaspoon salt, or to tasteFreshly ground pepper to taste Turkey & gravyIngredients : 1 2-pound boneless turkey breast half1/4 teaspoon salt, or to tasteFreshly ground pepper to taste4 teaspoons extra-virgin olive oil, divided1 cup apple cider1/2 cup reduced-sodium chicken broth1 cup coarsely chopped onion2 cloves garlic, crushed and peeled8 sprigs fresh thyme or 1 teaspoon dried4 teaspoons cornstarch2 tablespoons water1/4 cup reduced-fat sour cream1 1/2 teaspoons Dijon mustard1 teaspoon lemon juice1. Preheat oven to 300 F.2. To prepare stuffing: Heat oil in a medium nonstick skillet over medium heat. Add onion and celery; cook, stirring often, unt... | | By: Cooking is Easy | | |
| | Peppery Pork Fillet & Creamy Gravy | | 2007-09-03 07:44:20 | | Flesh of pork. Nothing exciting about that, but wait and see ....INGREDIENTS:Serves 4* ab. 6 hg600 g) pork of fillet* butter* 1 teaspoon salt* ab. 3/4 tablespoons pepper corns, black or white* 1 - 2 dl (100 - 200 ml) whipping creamMETHOD:1. Cut the pork of fillet into slices, 2 ½ cm thick [1 inch].2. Give each slice a blow with the fist.3. Fry and brown the slices in butter (the smallest amount possible).4. Fry 3 - 4 min. on each side, salt and pepper to taste.5. Put the slices in a hot pan to keep them warm.6. Pour cream into the skillet, stir well and salt to taste.7. Pour the cream gravy over the slices.Serve with oven roasted potato wedges and a tomato salad.This easy pork recipe can certainly lead you to a peak of sensuality.Restaurant´s menus offer flambeed pepper steak. Stylish restaurants with complicated etiquette procedures and formalities.The restaurant bill will be without rhyme and reason.How to flambé the peppery pork fillet: Pour ½ dl (100 ml) hot cognac over the rea... | | By: My Recipes | | |
| | Chicken-fried Pork Chops w/ Gravy | | 2007-08-26 08:14:13 | | As what I’ve promised myself, I’m going to cook for my hubby. Originally a recipe for chicken-fried steak, I had to make some changes to make it work with what I have. And taraah! It worked! =D Unfortunately, I wasn't able to take a picture. Oh well. =P Chicken-fried Pork Chops w/ Gravy (4 servings) 5 center-cut pork chops (1/2 to ¾ inch thick)2 teaspoons ground black pepper1 cup all-purpose flour2 ½ teaspoon salt2 eggs1 cup lard or bacon fat1 cup full cream milk¼ cup water 1) Sprinkle pork chops with 1 teaspoon pepper on both sides. 2) On a separate container, mix flour, 2 teaspoons salt and ½ teaspoon pepper. Reserve 3 tablespoons from flour mixture for gravy. In a pie plate, beat eggs. 3) In a skillet, heat lard or bacon fat over medium-high heat until hot. As shortening heats, dredge pork chops in eggs and then in flour to coat thoroughly. 4) Cook pork chops in batches until browned, about 2-3 minutes per side. Transfer pork chops to a plate to drain and season with ¼ teaspoon salt. 5) Discard all but ¼ cup drippings from skillet, leaving any browned bits in skillet. Reduce heat to medium and stir in reserved flour mixture. Cook stirring until flour in golden brown for about 1 minute. Whisk in milk and water and heat to boiling. Reduce heat and simmer until gravy reaches desired thickness, whisking in remaining ½ teaspoon pepper and ¼ teaspoon salt. Serve gravy immediately with pork chops.... | | By: buttony muddle-headed... | | |
| | One man’s gravy is another man’s tax. | | 2007-05-19 04:33:15 | | The courts have forgotten what this country has always been about, that States and citizens have rights. I would say this would also apply to Farmers Branch, Texas, voting to keep illegals from being able to rent in their small town. This was done because the Federal Government fails to enforce the immigration laws. What makes this doubly stupid is the voters had to vote in English, or get this, in Spanish as well. I don’t believe that ballots should be printed in any other language but English. I don’t believe that citizenship should be granted if you can’t learn the country’s language. Also, how many schools throughout the country are forced to educate in different languages, and how much does this take from legal American children, increasing the costs dramatically?
How about this… just heard about New York City, setting up a school for Arabs only, being paid for by tax payers! That’s great - we set up a madrassa in this country to train t... | | By: Forgot To Ask | | |
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