FoodLove's newsletter for 11/17/16 View this email in your browser (http://us13.campaign-archive1.com/?u=77cc26e06f414291d7c463df7&id=544709067f&e=0ab9ec18fb) http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=c929e3dab4&e=0ab9ec18fb Share (http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=c9ef367cd7&e=0ab9ec18fb) http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=31e5e0c88f&e=0ab9ec18fb http%3A%2F%2Feepurl.com%2FcpaQsT Tweet (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=57e5b76c48&e=0ab9ec18fb http%3A%2F%2Feepurl.com%2FcpaQsT) http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=ea694a253e&e=0ab9ec18fb Pin (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=bc7a08f528&e=0ab9ec18fb) http://us13.forward-to-friend.com/forward?u=77cc26e06f414291d7c463df7&id=544709067f&e=0ab9ec18fb Forward (http://us13.forward-to-friend.com/forward?u=77cc26e06f414291d7c463df7&id=544709067f&e=0ab9ec18fb) Only 15 minutes, FoodLover, and you'll have perfect gravy! Please note: This week is the last installment of the Thanksgiving prep series and we're taking next week off because I'll be knee deep in holiday preparations at the FoodLove house!

You now know how to choose a turkey and how to brine it but what about the gravy??? There are TONS of recipes and methods for making gravy and many of them will yield a delicious result. But, not many of them are as easy as this one, and the credit goes entirely to my mother because this is the method she always used.

So, what's our secret? Browned flour. Yup, that's it, you dump some plain old flour in a skillet over medium heat and stir it until it's a deep golden brown. This step brings a tremendous amount of flavor and richness to the gravy with no extra fat or other ingredients.

You can brown the flour several days or even weeks before you need it (in fact the batch pictured here is what I'll be using for my own Thanksgiving next week) just store it in a glass or metal container as plastic may affect the flavor.

What next? Choose your liquid. You can get all kinds of complicated by using pan drippings, making your own stock separately from the turkey, adding white wine, odd-ball ingredients, you name it! But the easiest choices are these: for maximum flavor use the pan juices simply poured from the roasting pan into a fat separater; for less intense flavor but the option to make ahead, use a store bought stock that you like the taste of.

Pour the pan drippings or stock into a large skillet or sauté pan, bring to a boil, turn to medium, then sift and whisk until your reach your preferred thickness. You can season with salt, pepper, fresh or dried sage, thyme or rosemary, onion powder or whatever else your heart desires but that's it! Make it days in advance, refrigerate it, then reheat and whisk until smooth. You can even freeze it, allow to defrost in the fridge then reheat.

Here's the recipe and some photos to walk you step by step through the process.:

Basic gravy, yields about 3 cups

1/4-1/2 cup browned flour 4 cups stock, from turkey pan with fat removed or store-bought

OPTIONAL ADDITIONS any combination of the following: salt & pepper to taste 1/2-1 tsp dried sage, thyme or rosemary 1 tsp onion powder 1/2 tsp maple syrup and/or cider vinegar 1-2 Tbs white wine, apple cider or a dark beer 1-2 Tbs butter Begin with plain white flour in a large skillet. I browned 2 cups so that I'll have plenty on hand for several meals' worth of gravy. This is perfectly browned. It took about 6 mins over medium heat in a heavy bottom stainless steel pan. Keep in mind every stove and pan will heat differently so you'll want to keep a close eye on it after the first two minutes and then stir every 30 seconds or so. It may smoke a little, that's fine, as long as it's not burning. You can turn it down a little if you need to. Then remove the flour from the pan, add a half cup to a sifter, and pour your stock into the pan. Use a baking sifter or a fine mesh sieve and sprinkle the flour in slowly while whisking the entire time. (You don't see my whisk because I needed my hand to photograph!) Do this slowly and you won't get lumps but if you like lumps add the flour more quickly. Choose the thickness you prefer. This is with only 1/4 cup of flour added. This is with 1/2 cup of flour added. Time to taste your gravy! If you use pan drippings it may have plenty of flavor but a store-bought stock will almost definitely benefit from some added flavor. Choose something from the list above, add a little at a time, and keep tasting until you get a flavor you like. Here'e the finished product! I have a jar of browned flour, which I'll just store in the pantry until I need it, and I ended up with 3 cups of gravy. This, I will admit was a bit of a surprise. Because I used a full quart of stock (4 cups) I expected to have closer to 4 cups of gravy but I'm guessing that I lost a cup of liquid through evaporation while it was boiling. So, decide how much gravy you want to end up with and plan accordingly! Thanks, friend, for reading. Head on over to our blog (http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=61c2ba31ad&e=0ab9ec18fb) to join the conversation and please share (http://foodloveinc.us13.list-manage2.com/track/click?u=77cc26e06f414291d7c463df7&id=8ec7768066&e=0ab9ec18fb) with all the FoodLovers you know! Hi! I'm Tonianne, food evangelist and creator of FoodLove. That's me happy as can be, cooking for friends on a camping trip, and sharing wonderful conversation about – yup, you guessed it! – food. Thanks for reading and I hope you enjoy the conversation, too. PHOTO CREDIT: D. SHEA

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