I made some emergency gravy earlier this week and posted about it on Twitter. That got me thinking of writing down my "theory of gravy" and how I make it. This is not going to be a traditional recipe, as much as it's going to be a series of guidelines on how I make gravy. Hope you enjoy it.
What equipment do you need to make gravy? You need a pan of some sort. And a whisk.
Gravy is a combination of four things:
Maruchan discontinued their tomato flavored ramen in 2003. It was one of my favorite flavors, and every few years I think of it fondly.
Last year I had an idea on how I could recreate the flavor. It involved tomato powder, but I had to buy a whole mess of tomato powder and I wasn't sure about doing that for a single test.
A few months ago, I got a dehydrator. So I dehydrated some tomatoes. I blended them, but the seeds didn't really powder, so I sifted the seeds out so I had some fine powder. The powder I made was very fresh and tomato-ey.
Inspired by It's Alive with Brad Leone I picked up a copy of Firey Ferments from the library.
This is an ancient Michigan Tech elixir for keeping warm when you have to spend all day outside. You can get everything you need at the local co-op.
1 quart of water
1 rounded tsp cloves
1 rounded tsp peppercorns
1/2 to 1 full stick cinnamon
A fair sized chunk of ginger (about thumb sized)
2 rounded tsp. peppermint
Milk
Maple syrup (REAL maple syrup!) or agave syrup
Batter and fry up 4-5 chicken livers. Set aside to cool a bit. Crumble livers onto a bed of greens. Liberally apply some freshly made Penzey's Italian salad dressing. Toss.
Serves one.
It's mulberry season (at least at my house) and before it's over I want to give you the results of a few experiments we tried recently with mulberries.
The first was fresh mulberry green tea. I took about a teaspoon of fresh mulberries, a teaspoon of green tea, muddled the mulberries in with the tea, and cold brewed it overnight in the fridge.
These are yummy. Ingredients:
2 cups whole spelt flour
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter straight from the fridge
2/3 cup milk
Directions:
Preheat the oven to 450 degrees.
We just got some popsicle molds for making your own popsicles at home. It's amazing, I've had two popsicles a day since we got them. Here's what we've made so far, all of them have been excellent: