Basic Turkey Gravy / Butter and Soy Sauce / Sweet Potato Risotto

Blog Post & Recipe: How to: Make Turkey Gravy…Revisited

I figured it was worth publishing my recipe and troubleshooting tips again this year. This recipe does not involve adding wine or herbs, though those things can provide very satisfying results, too. Rather, this version is as basic as turkey gravy recipe can get.

Blog Post & Recipe: The Dynamic Duo: Butter and Soy Sauce

It's a one-two punch that works fantastically with so many ingredients: all manner of mushrooms, asparagus, broccoli, zucchini, shrimp, scallops, flounder fillets and more. First sauté the ingredient in butter, and when it's just cooked through, drizzle in soy sauce. Cook a little more and it's done.

Blog Post & Recipe: Meatless Monday: Sweet Potato Risotto

Most risottos take a fair amount of time and quite of bit of babysitting while you slowly add stock to the rice, gently coaxing it into creaminess. Not this one. Instead, you boil the rice for about 15 minutes, add it to the skillet with the sweet potatoes, onion and ginger, and use the wine and the mascarpone to instantly give you that signature, melt-in-your-mouth, creamy consistency that everyone expects from a risotto.

Concept: cook with butter and soy sauce.

Celeriac Gratin with Caramelised Onions / Salt Crusted Burgers with Mashy Peas / Turkey Stock For Gravy

Blog Post & Recipe: Celeriac Gratin with Caramelised Onions

Serve the gratin with a spoonful of caramelised onions and a crisp green salad lightly dressed with sherry vinegar and cold pressed rapeseed oil.

Blog Post & Recipe: could you feed yourself for $5 a day?

The secret is using the salt layer to cook the burgers. So as the juices drip out, the salt helps them congeal and form an instant crust which makes for a moist, full flavoured burger. I actually find that more fatty (and cheaper) beef makes for a more moist and tasty burger.

salt crusted burgers with mashy peas

Blog Post & Recipe: Turkey Stock For Gravy: Start Soon

I don’t know where we got the idea that a roasting turkey results enough juices to make gravy. It doesn’t ... Donna picked up two full turkey wings and four turkey necks, about 4.5 pounds/2 kilos. I roasted them in a hot hot oven till they were good enough to eat (Donna and I made a meal of the meaty parts that night, with brown-butter-sage pasta). I also cut up two big onions ...

Concept: salt-crusted hamburger patties: "as the juices drip out, the salt helps them congeal and form an instant crust which makes for a moist, full flavoured burger." Worth trying, M.?

Fried Lotus Root with Pork / Tasso Ham Gravy Over Chipotle Sweet Potato Biscuits & Collard Greens / 3 Recipes Using Wheatless Noodles

Blog Post & Recipe: Fried Lotus Root with Pork

4. On a slice of lotus root, place a teaspoon of the filling and spread. Put another slice of lotus root on top and press down to make a sandwich.

Blog Post & Recipe: Tasso Ham Gravy Over Chipotle Sweet Potato Biscuits and Collard Greens [via]

Slice open those beautiful biscuits. Scramble up some eggs, and lay a few slices of the tasso ham right on top. Drown in gravy and serve with a big helping of collards.

Article & Recipes: 'No Wheat' Doesn't Mean 'No Noodles'

But if you take a drive (a short one, I hope) to the nearest Asian grocery, there you will find enough wheat-free noodles to feed a gluten-intolerant army. There are mung bean noodles. There are rice noodles. There are sweet potato starch noodles.

Chap Chae (Stir-Fried Sweet Potato Noodles With Beef, Spinach And Sesame Seeds) ... See-Through Noodles With Ground Pork ... Pad See Ew (Sweet And Savory Noodles)

Black Bean Spanakopita / Very Tasty Gravy / Quick Chicken Vindaloo

Blog Post & Recipe: Vegan Black Beans Spanakopita

This spanakopita was made last March, during the fasting period of Lent, so there are no eggs or cheese in it. When fasting you need some extra protein, so I made this spanakopita using black giant beans and flaxseeds

Blog Post & Recipe: How to make a very tasty gravy

The trick? Don’t rely on the turkey’s or duck’s neck and giblets. Make a gravy base with lots of bones, vegetables, spices and herbs. I wasn’t even a fan of celery until I made my version of Jamie Oliver’s get-ahead gravy. Now, I’m a convert.

Blog Post & Recipe: chicken vindaloo: how to make curry with only 5 ingredients [5 ingredients | 10 minutes]

8 tips for 5 ingredients success

There are 2 ways to get tender meat in a curry. Either gently simmering in the sauce for hours OR stir frying finely sliced pieces of meat over a high heat to brown the outside of the meat, then removing the meat from the pan, making the sauce and adding the meat at the end to just heat though.

Thyme Roasted New Potatoes / Penne with Cream & Fennel Sauce / Biscuits and Gravy

Blog Post & Recipe: Extra virgin olive oil (Recipe: thyme roasted new potatoes)

More a method than a recipe, this is my favorite way to cook potatoes. The secret is not to move them, shake them, or turn them more than once during the cooking.

Blog Post & Recipe: Penne with a cream and fennel sauce

Poach sliced fennel in milk till it is falling apart, rough it up a little further with a fork, add cream and lots and lots of black pepper and serve mixed into pasta with a sprinkling of Parmesan and finely chopped fronds.

Blog Post & Recipe: Better Homemade Biscuits and Gravy

The milk and flour may give it texture, and heaven knows that black pepper helps wake the whole thing up, but it essentially comes down to the breakfast sausage and the biscuits. If either of those are off, you might as well walk away.

Breakfast Sausage with Fresh Ginger and Sage ... Buttermilk Biscuits ... Biscuits and Gravy

Six Skills for Cooks / Fish with Sage Crumbs / Risotto

Article: The six skills every cook really needs

Gravy ... Soufflé ... Basmati rice ... Meringues ... Pastry ... White sauce

Blog Post & Recipe: Fish with Sage Crumbs

When I know we won't finish a loaf of bread before it goes stale or if all that's left is the last two inches of a baguette, I rip it into crumbs and stash it in a freezer bag.

Blog Post & Recipe: How to make the perfect risotto

There are five key steps to a perfect risotto, we hear, as the chopped onions are softening. Firstly the right rice: ... Then the tostatura ... Next there's the stock ...

Felicity's perfect risotto recipe

Potatoes with Thyme & Crispy Shallots / A Muffin Tin for a Baking Stone / Chocolate Gravy & Biscuits

Blog Post & Recipe: Peruvian Potatoes with Thyme and Crispy Shallots

This dish includes a secret ingredient. Is it the purple potatoes? Nope. It's the shallots, which after an hour in the stove become crispy and delicious.

Blog Post: Use A Muffin Tin For Better Bread Crusts

A [baking] stone in combination with a steamy oven creates the ultimate texture for your bread. The two are like peas and carrots or any other paired food analogy. To get around our lack of stone, we've been using a muffin tin instead.

Blog Post & Recipe: Chocolate Gravy and Biscuits

The biggest schism I found in the chocolate-gravy community was whether to use milk or water as your liquid. I was surprised that no one had thrown some chipotle or bacon into their gravy, but actually this pleased me as it proved that chocolate gravy was indeed a classic that didn’t need any tinkering.

Crunchy Spring Rolls w. Tofu / Perfect Gravy / Honey-Glazed Leg of Lamb

Blog Post & Recipe: Crunchy Spring Rolls with Tofu & Shiitake Mushrooms

Leave the stem on. It will hold the [napa] cabbage together and make it easier to slice.

Recipe: The chemistry of perfect gravy (via The Food Section)

Chemist, author and roast dinner expert John Emsley has issued a new recipe for nutrionally-balanced, chemically-perfect and extremely tasty gravy in the tradional [sic] fashion… sort of.

Blog Post & Recipe: Honey-glazed, herb-crusted whole leg of lamb

Now, here’s the most important part. After taking the lamb out of the oven, let it rest uncovered for about half an hour before cutting. Resting allows the juices to settle and for the meat to re-absorb the juices so that they don’t drip off when the meat is cut. Ergo, you get moist meat.