3 Condiment Pan Gravy

Submitted by Kathaleen Thorup and Jamie Van Leuven

This is a Rachael Ray recipe.

2 TB butter
1/4 medium onion, finely chopped
2 TB (a handful) all-purpose flour
1 to 1 1/2 Cup beef stock
1 TB ketchup
1 rounded teaspoon spicy brown mustard
1 TB steak sauce

In a skillet over medium heat, add butter and onion. Cook the onion 2 minutes and sprinkle pan with flour. Cook flour 1 minute and whisk in 1 cup beef stock. Bring broth to a bubble. If gravy is too thick, then with additional stock. Stir in condiments and remove gravy from heat. Rachael Ray serves this gravy with mashed potatoes and meatloaf. Here is a link for those recipes

Sausage Gravy

Submitted by Kathaleen Thorup

1 (12 ounce) package maple flavored sausage
3 TB butter
1/4 Cup all-purpose flour
3 Cup whole milk
salt and pepper to taste

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer 12-15 minutes. If gravy becomes too thick, stir in a little more milk.

Serve over biscuits(store bought or homemade) and enjoy!

Chicken Pot Pie (from roux)

(pictured with no peas--no one in my family will eat them)

Submitted by Julie Twitchell

This is seriously the BEST chicken pot pie I have ever made. It was so good that Tyler and I ate until we were beyond full. He took some leftovers to work the next day and shared with a few coworkers. A single friend said he would pay me $25 to make him one. It is really that good!!

3 whole (6 split) chicken breasts, bone-in, skin-on (I used boneless, skinless)
3 TB olive oil
Kosher salt
Ground pepper
5 Cups chicken stock, preferably homemade (if store bought, get low-sodium)
2 chicken bouillon cubes
12 TB (1 1/2 sticks) unsalted butter
2 cups yellow onion, chopped (2 onions)
3/4 Cup all purpose flour
1/4 Cup heavy cream
2 Cup medium-diced carrots, blanched for 2 minutes
1 (10 ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 Cup minced fresh parsley leaves
(I added 2 cups cubed potatoes and blanched them with the carrots)

For the pastry:

3 Cups all-purpose flour
1 1/2 tsp kosher salt
1 tsp. baking powder
1/2 Cup vegetable shortening or LARD
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 TB water, for egg wash
Flaked sea salt and cracked black pepper

1. Preheat oven to 350 degrees.


2. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35-40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large cubes. You will have 4-6 cups of cubed chicken.


3. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or dutch oven, melt the butter and saute the onions over medium-low heat for 10-15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley(and potatoes). Mix well.


4. For the pastry, mix the flour, salt and baking powder in a bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coats with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic wrap and allow it to rest in the refrigerator for 30 minutes.

To bake pot pies, preheat oven to 375.

Option 1: Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2 inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Option 2: Pour filling into a deep 9 x 13 casserole dish or two 9 x 13 shallow dishes. Roll dough out into a rectangle big enough to cover the dish. Place on top of filling. Brush the dough with egg wash and make a few slits. Sprinkle with sea salt and cracked pepper. Place on a baking sheet for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Cook's Note: You can half this recipe, make all the filling and freeze it for later use, or make a dish to share with a neighbor :)

Macaroni and Cheese(from roux)

Submitted by Julie Twitchell

This is a Martha Stewart recipe that I have had for years.

8 TB unsalted butter (1 stick), plus more for dish
6 slices good white bread, crusts removed, torn into 1/4 -1/2 inch pieces
5 1/2 cups milk
1/2 cup all purpose flour
2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. black pepper
1/4 tsp. cayenne pepper (optional)
4 1/2 Cup sharp white cheddar cheese
2 Cup grated Gruyere cheese or 1 1/4 Cup Pecorino Romano cheese
1 pound macaroni

1. Heat oven to 375. Butter a 3 quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan, over medium heat, melt 2 TB butter. Pour butter over bread and toss. Set bread crumbs aside.
2. Measure milk and set aside.(the milk shouldn't be as cold as right from the fridge) Melt remaining 6 TB butter in a high-sided skillet over heat. When butter bubbles, add flour. Cook, whisking for 1 minute.
3. While whisking, slowly pour in milk. Continue cooking, whisking constantly, until mixture bubbles and becomes thick.
4. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, 1 1/2 cups Gruyere or 1 Cup Romano cheese; set cheese sauce aside.
5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2-3 minutes less than manufacturer's directions; until the outside of the pasta is cooked and the inside is underdone. Transfer macaroni to a colander, rinse under cold running water and drain well. Stir macaroni into the reserved cheese sauce.
6. Pour mixture into prepared dish. Sprinkle remaining cheese and bread crumbs on top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack and cool 5 minutes before serving.

Cook's Note: I use a total of 6 cups of cheese. Gruyere and white cheddar cheese are usually expensive, so I use sharp, mild and Parmesan cheese. We usually half this recipe for our family.

Printable Version

Potato Soup(from a Roux)

Submitted by Heather Hinckley

6 medium potatoes, peeled and cut into small cubes
2 Cups shredded cheddar cheese
2 cups milk
3 TB butter
2 TB minced onion
3 TB flour

1. Fill pot with water and let boil; then add potatoes. Let boil until the can easily be cut(fork tender). While the potatoes boil, melt butter and saute onions for about 5 minutes on low. Add flour to butter and onion 1 TB at a time. This will form the roux. Add 1 cup of milk and whisk until it is smooth.
2. Drain cooked potato and put back in the pot used to boil them. Add the roux/milk sauce to the pot and add cheese and another cup of milk; stir until smooth.

Cook's Note: I thin the soup with another cup of milk, and I always add more cheese, and different kinds too. I like Colby Jack too. You can top this with more cheese and bacon.

Alfredo Sauce(from roux)

• 1/3 Cup all purpose flour
• 3 1/2 TB butter
• 4 Cups 1% milk
  
  In a large saucepan, melt butter on medium heat and add flour. Whisk until smooth, this is the roux. Add 1 cup of milk to the roux and whisk vigorously until smooth.
  

  Add remaining milk while still whisking. Cook over medium heat until smooth and thickened (about 15 minutes). Stir continuously to prevent burning.

Add the following ingredients until smooth--DO NOT LET IT BOIL!

• 8 oz. cream cheese
• 1 1/4 Cup Parmesan cheese, grated
• 1 chicken bouillon cube
• 2 1/4 tsp. lemon juice
• 1 1/8 tsp. salt

It's time to sample--YEAH!
Kid tested and approved by the Normans!!