It was Gravy!

After 50+ years cooking I decided it was time to learn how to make gravy from scratch. Thanks to my 'go to' class room on You Tube I found the following video. After following simple directions we had gravy today with our rice and pork tenderloin.

Recipe:
1/3 cup butter (I used 'fake' butter, but next time I'm going to use the real thing. I think it will have more flavor.)

1/3 cup flour

dash of salt and pepper. 

4 cups water, juices from meats, chicken broth, beef stock, 
or milk (good for white sausage gravy and biscuits)

Since the amount of flour and butter are equal amounts,I can  increase the butter and flour in the equally and increase the liquid in the same proportion.




It was perfect.

 I did add a little Kitchen Bouquet to give it a little brown color.

Great to have in your spice cabinet.

Tiny Tidbit for Today

Add Pepper to your tuna fish and it will mask the 'fishy' taste!*

*Also, a lot of mayo makes it even better!

ZipList.Com

I have found the greatest website where I can clip and save recipes I find on-line: Zip List! Click here to view!

Here is a recipe that I found and was able to add it to my Recipe Box on Zip List with a Clipper on my Tool Bar. 

Cheesy Enchilada Casserole

If you like Beets!

I love beets!  That is, I love "cold" beets.  I do not like "hot" beets.  

I love beets at Franke's.  This recipe is as close to Franke's Beets that I have ever found.

If  you agree with the above, try the recipe and see what you think.

So Simple:

PICKLED BEETS*

Drain Beets.

Put in a liquid cup measure:

1T    Liquid sweetener

Fill to 1/2C with white vinegar.

Fill rest of cup with water. 

Cover drained sliced beets w/liquid mixture; put in Fridge. 

*Given to me by my friend Evelyn in 1991.

International Waffle Day!

Just finished making waffle mix for my branch library.  They are planning on celebrating International Waffle Day by serving waffles to patrons today.






I have a great recipe for "Yeast Waffles" given to me many years ago by my sister-in-law, Polly. We make it every Christmas for our Christmas morning breakfast.  It is a tradition we started when my Mom was still with us.  It was her request that we serve it with link sausage, her favorite.  


I am hoping there is some mix left over after the library celebration!


I am glad to share the recipe with you.  What is really great is that the mix will keep up to two weeks in the fridge.

YEAST WAFFLES

Beat: 2  Eggs

Add:        1 tsp. salt

            1 TBS Sugar

            1/2 C. Vegetable Oil

            1 pkg.Yeast in

             1/4 C. Warm Water

Add incrementally:        2 C. Milk

                          3 C. Flour

Make at least one day before using.

Put in a large container.  Keeps at least 2 weeks in Frig.

The Sweet Life in Paris

The Sweet Life in Paris: A Recipe for Living in the World's Most Delicious City 
by David Lebovitz

My rating: 4 of 5 stars

I really loved this book. It was like reading a blog in the form of a hardback book. It took half as long as I expected because half of it is recipes. That's where you come in...the part about recipes.


One recipe that caught my attention was on page 12: 

"KIR

makes 1 serving.

1 1/2 to 2 teaspoons creme de cassis
1 glass well-chilled dry white wine, preferably Aligote, or another tangy-dry white wine, such as Chablis or Sauvignon Blanc, will also do.


Pour the creme de cassis into a wineglass.  Add the wine and serve.  The accompaniment of choice, in Paris, is salted peanuts."

It brought back memories of drinks after work at Jacques & Suzanne, a Swiss-French restaurant, located on the top floor of the bank in which I worked.  It is long gone now. However, I give them credit for spawning the "fine dining" culture of our city.  


On page 169 he gives a good list of how to or not to order coffee in Paris.  He defines the coffee choices and recommends which ones to order or maybe not.


He saves the best for last: Dulce de Leche Brownies.  They sound wonderful, that is, if someone is making them for you.  You will like the book and his take on Paris and especially the food/recipes--especially you foodies and passionate cooks.

View all my reviews