Basic Gravy

Create a good base with a Roux (it is one of 7 Mother Sauces…know these 7 and you can make anything really). If you put a small container of pan dripping in the freezer the liquids separate and the fat layer can be peeled off like the skin of an orange. In a pinch, use a slice of bread to soak up the unwated surface grease.

• 4 Tbsp of fat (like pan drippings) or Un-Satled Butter
• 6 Tbsp of Flour
• Salt and pepper to taste.

Heat fat or over medium high heat.

Add all of the flour in one shot, whisking vigorously (so do not use metal whisks in a non-stick pan).

When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking (it will look like a paste). Keep cooking until you smell a toasty aroma…then cook 2 minutes more with an occasional stir.

Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.

You do not have to use this mixture all at once. Roux can be refrigerated for up to a month if you wrap it tightly. Simply break off pieces and use as needed for your gravy and sauces.

At this point you can add some Heavy Cream to lighten up. Your personal touch of some onion powder, garlic powder, hot sauce or Worcestershire sauce can be used to put your own spin on a gravy.

Cognac Savory Gravy

• ¼ lbs un-salted butter
• 2 finely chopped yellow onions
• ¼ Cup flour
• 2 cups of pan drippings (or use chicken stock)
• 5 Sprigs of fresh time (½ Tbsp of dried Thyme if you cannot find fresh)
• 2 Tbsp Cognac
• 1 Tbsp white wine
• 1 Tbsp Heavy Cream
• ½ Tbsp Dijon Mustard
•

Cook ½ the butter and all of the onions over medium-low heat until the onions translucent. (Don’t rush this step…it makes ALL the difference when the onions are well-cooked.)

Using an immersion blender or food processor transfer onions to a separate bowl, puree the onions and set aside.

Create your Roux in the same pan used to cook the onions with remaining butter and flour.

Add the pureed onions, hot chicken stock, thyme sprigs, Cognac, and mustard to cook uncovered until thickened. Add the wine and cream. Pass through a mesh sieve to eliminate any unwanted chunky bits. You can use a rubber spatula to push the remnants through if you want more of a body to your gravy.

Serve!

My suggestion to creating awesome mashed potatoes is to use a potato ricer. You get manageable potatoes that are easy to work with and minimal lumps. The risk with whipping potatoes is that you will over work them and they will end up glue like rather than silky. Try to stick with Yukon Gold as they are the best choice for perfect potatoes, but a mix of Russet and Yukon Gold also works well. Start with the simple recipe and expand to put your own touch on your potatoes. Whatever you add, just fold it into the riced potatoes by hand. Sour Cream, a soft cheese like Goat cheese or Boursin Cheese, fresh Herbs, and bacon all make great additions. As does roasted garlic, an onion puree and sharp cheddar cheese.

Simple Mashed Potatoes

• 2 ½ pounds potatoes (about 6 large potatoes)
• 4 Tbsp unsalted butter (softened to room temperature)
• ? Cup milk (warmed slightly either on the stove or in the microwave)
• Salt and pepper to taste

Peel potatoes and set aside in cold water.

Boil potatoes in salted water until tender (easy pierced through with a knife). Remember it is better to overcook than under cook your potatoes.

Pass potatoes through a potato ricer.

Fold in butter and milk by hand. Season your potatoes to taste.

At this point you can add your other ingredients to make a Savory Mashed Potato you can call your own. Be an artist…here is your blank canvas…create a masterpiece for you and your guests!

Keeping it simple makes cooking large meals easy and lets the natural flavours shine. Oven roasting seasonal root veggies with a bit of butter, salt, pepper and thyme does not over complicate the dish and produced a flavour packed traditional side where you can set it up and forget about it until it is ready to take out of the oven.

Enjoy!