Dear Readers of the Greater Rochester area,
As promised, Jeannette would like to present her recipe for a gluten free gravy. This gravy can be used for last week’s turkey croquette recipe or it can be used on that holiday turkey. When Jeannette was a child, she lived her first 5 years of age in Fairport. Then her family moved to Webster. Many holidays were spent going from one town to another. Jeannette’s grandmother on her father’s side of the family came from England. Most people agreed that Jeannette’s grandmother was not the best of cooks. But the one thing that woman could make was gravy. Every time there was a family gathering, where her English grandmother was, all the women in the family would ask Jeannette’s grandmother to make the gravy. Jeannette’s recipe is a little different from her grandmother’s. Only because she had to convert it to gluten free. So if you’re ready, let’s cook.
Here is a list of supplies you will need:
A nonstick fry pan
Measuring cups and measuring spoons
A small bowl
A gravy boat to place your gravy in.
Here is the list of ingredients that you will need:
1 – 2 tablespoons of butter
1 – 2 tablespoons of potato starch
1 teaspoon of onion powder
1/2 teaspoon of garlic pepper
1/4 teaspoon of salt
2 cups of Wegmans gluten free culinary chicken stock
This recipe makes approximately 2 cups of gravy.
To start the recipe, take the potato starch, onion powder. garlic pepper and salt and place them in your small bowl. Stir so everything is well mixed. Next take and place the butter in the nonstick fry pan. Melt over a medium heat. When the butter is all melted, take the seasoned potato starch and sprinkle a teaspoon of the mix over the butter and whisk it in. Keep repeating the process till you form a thick paste. Once you have a thick paste, keep whisking it constantly, until the paste is a nice cream color. When the paste has achieved the cream color, slowly add a bit of the chicken stock. Keep stirring constantly, until all of the liquid is stirred in and the paste is absorbed into the liquid. Keep stirring until the liquid is smooth and there are no lumps of paste in it. When the liquid is smooth, bring to a boil, keep stirring constantly until the liquid thickens. Usually about 2 minutes. Once the liquid thickens, remove it from the heat and serve hot. This gravy goes well over turkey, turkey croquettes and hot turkey sandwiches. For the week ahead of Nov.14 -20. Jeannette would like to share her recipes for a gluten free pumpkin pie and gluten free pumpkin muffins.
Jeannette hopes you find this gravy recipe easy to make and delicious to eat. Jeannette would love to hear from you. If you have any original recipes you would like featured in this column. Or if you have any questions. Jeannette can be reached at: firstname.lastname@example.org. Don’t forget to look for Jeannette’s pumpkin recipes that are being featured in the week ahead and remember if you can read you can cook.