Squirrel X's Culinary Miscellany!
milk gravy
Hey, y'all!
Thanks for stoppin' by to visit my cookin' diary.
I hope you enjoy the recipes.
Got your spatulas ready?
"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse
"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron
"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child
"Cooking is a creation."
__Piero Selvaggio
"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare
Milk Gravy
Ingredients:
4 tablespoons bacon or sausage drippin's
-or-4 tablespoons shortenin'
4 tablespoons flour
salt and pepper to taste
1 to 2 cups of milk, dependin' on how thick you like your gravy
Instructions:
1) Heat the drippin's in a heavy skillet over medium heat.
2) Add the flour and stir [or whisk] briskly to combine.
3) Reduce heat to medium-low and keep stirrin' 'til the mixture is smooth and lightly golden brown. That would be somewhere between five and ten minutes.
4) Season with salt and pepper.
5) Gradually add the milk, stirrin' or whiskin' briskly after each addition.
I can't over-emphasize the importance of constant stirrin'.
If you don't want lumps, don't slack off.
6) Keep addin' milk to the gravy 'til it's consistency pleases you,
but remember that gravy thickens as it sets.
7) Adjust seasonin's and serve.
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
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