Just me and Lexie. Well, I do go to a friends house in Tempe which is a real treat. Sometimes the only time of year I get to see them. Their menu is so different than the meal I was raised with. I really think we tend to emulate or recreate the meal our parents provided year after year. I crave those flavors.
.... so, after I go to my friends for their traditional meal, I come home and the next day I make mine.
I know gravy. It's a real process. You collect the drippings during the cooking process, right? Take that roasting pan and put it on the stove top. Heated slightly. Gradually pour a little boiling water over the drippings and scrap the hard drippings from the pan with a wooden spatula. Adding the hot water gradually and sparingly. When you have scraped the solids from the pan and broken them up to sauce consistency pour all of the liquid into a pyrex (that's what I use; but I suppose you could use metal.) Let the liquid sit and separate the fat from the water. Takes some time and slows the entire delivery to the table... so you want to start this right after you take the bird out of the oven. Using a baster siphon off the fat and discard (or whatever you like to do with it). Make a flour and butter roux in a separate pan. Return some of the rendered liquid (sans the fat) to the roasting pan and gradually introduce the roux.... mixing, mixing, mixing using a figure eight stirring motion. Continue to add the additional liquid to the thickening roux mixture until it no longer thickens. If you want to extend the gravy you can continue this process using hot water. This should give you a thickening, velvety smooth flavorful gravy. The main thing is you've removed the fat and are using just the flavorful drippings (blood, etc). You can add a very good Chardonnay, Marsala, Brandy, Cognac or Sherry at the end to add another layer of flavor. Salt is important but you don't need too much. This is a process and takes some time. Probably a good idea to get a little stool next to the stove top and sit a spell. You cannot leave the stove. It's worth it. Can't wait! When is DINNER?
My favorite is Apple Pie with a French crust topping. When you make your traditional pie crust substitute a tablespoon of Apple Cider Vinegar for any liquid called for in your recipe. Makes it fluffy and crisp for some reason. Learned this from a tea room in Los Gatos, CA.
