Garden · Holidays · Taste · Uncategorized

Cook the Book/Recipe Stash

I’ve heard of a lot of people cooking their way through a cookbook one recipe at a time. I’ve decided to do the same thing – in a way. I have a bunch of recipes I’ve collected from newspapers, magazines, online etc and they are all just floating around in notebooks and cookbooks just waiting to be tried. So instead of cooking my way through a book, I’m going to cook my way through my recipe stash. I’m shooting for one new recipe a week and as I go I’ll blog about the recipes, what my family thought of them and a photograph- if I can. I’m looking forward to embarking on this journey.

Most recently I made two recipes by Chef Anne Mahle of At Home & At Sea. One came from her Cookbook of the same title and the other, Sage & Rosemary Gravy, is from a column she writes for the Portland Press Herald.

This one I made for Thanksgiving and then again for Christmas. I think it’s now my new favorite gravy recipe – so herby tasting.  It helps that I have a Sage plant outside and Rosemary inside – though as of the other night the sage is now covered in a snow pile.

Sage & Rosemary Gravy
Recipe by Anne Mahle

¼ cup butter (1/2 stick)
1 tbs finely minced sage
1 tbs finely minced rosemary
3 cups low-salt chicken stock
6 tbs flour
½ tsp salt
Several grinds of black pepper

From the pan in which the turkey was cooked, drain liquid. Skim fat from top and reserve the liquid. Place pan back onto medium –high heat and add the butter and herbs – sauté herbs until they begin to become fragrant. Add the flour and whisk continuously until fully incorporated. Whisk for another minute. Add the reserved liquid from the pan and whisk vigorously until that is fully incorporated. Add the salt and pepper and bring to a boil, whisking continuously again. Simmer for 1 minute or reduce heat to lowest heat/tiniest flame to keep warm while you finalize the rest of your dinner.
Serves -12

NOTES: I ended up using a little less butter and not skimming the turkey juice for just a little more turkey flavor. I also found that the next day with leftovers the gravy had a much richer flavor, so if you don’t care to add the turkey juices make this a day ahead and just reheat. You could always add the turkey juice then too I’m guessing.

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