dirty gravy

[Guest guest]

Sandra and gravy lovers /improv cooks everywhere!

alright, this may take a minute, but here goes. I want to note that i do

use dairy milk in my recipies, but i am sure that unsweetened soy, rice

or my fave, almond milk can easily replace them. probably just use a

little more or diute with water, i find that grain/bean/nut milks

evaporate more quickly.

gravy : the basic for any gravy in the south, since it all starts with

meat, is oil, fat, grease, of some kind. I have always thought that 'fat

back' or lard was repulsive, so i use my stand by, olive oil. any kind,

coconut, peanut, any high heat oil will do (butter will scorch) If you

made the tofu steaks(,in my re:kindergarten lunches entry) just keep the

oil in the pan with the browned herbs and cornmeal mix, add another TBS

or so of your oil, and then add about a TBS of flour or fine corn meal.

Whisk this in and add 3 TBS of your milk of choice, and then just stir

until it thickens.Then, you add garlic salt and serve with basmati rice,

or salt and pepper, or any flavor you want. You can do this after you

fry anything, or just start from scratch and use the oil, flour, milk.

Cook about 2 minutes, and when it bubbles it will be at it's maximum

thickness. At this point, adjust, more liquid, thinner; more flour,

(easy, it only takes a little) thicker. My father's favorite meal

growing up was biscuits and tomato gravy( add diced tomatoes to the oil &

flourand cook a minute before adding milk) with scrambled eggs,

canteloupe, grits (polenta or cooked corn meal), and he ate smoked

salmon, but i like the tofu scramblers and fake bacon, or the boca

sausage patties make a good oil base for the gravy too. We also cut up

potato or sweet potato into shoestring fries and serve gravy over the

fries. Also, you can make the gravy, spice, and then add a couple TBS

grated cheese, or soy cheese after you take it off the burner and you

have hollandaise for your blanched asparagus or eggs benedict. (Yves

makes a good canadian 'bacon') Hope you love it!!

 

Love,

Natalie Joy & her boys