• Facebook
  • Twitter
  • Instagram
  • PInterest

Archive | Condiments

Boot Camp Cream Gravy

from Gravy Boot Camp

Cream (Pan) Gravy is a Texas tradition on mashed potatoes with chicken-fried steak and fried chicken. For breakfast, add some crisp sausage crumbles, and gravy slathered over split biscuits becomes breakfast. This recipe assumes you’ve fried something—such as chicken, sausage crumbles or bacon—and have pan drippings.…

Continue Reading

Boot Camp Roast Gravy

from Gravy Boot Camp

  • Make turkey and chicken gravy with a roux.
  • Make beef or vegetable gravy with a slurry.

4 cups stock (turkey, beef, chicken, pork, venison, vegetable), homemade or off the shelf (see note)
¼ cup unsalted butter or vegetable oil
To make a roux: ¼ cup all-purpose flour OR
To make a slurry: 2 tablespoons cornstarch or 3 tablespoons arrowroot or ¼ cup instant flour
Pan Drippings (optional, recipe follows)
Salt and pepper to taste
2 tablespoons Madeira or sherry (optional)

Note: If you are going to add pan drippings, reduce stock to 3 cups.…

Continue Reading

Herby Oil

Photography by Ellise Pierce

Makes 2 cups

2 cups olive oil (see note)
2 sprigs fresh rosemary
4 sprigs fresh thyme

Gently warm the olive oil and fresh herbs in a saucepan over low heat. When it simmers, turn off the heat and let it cool.…

Continue Reading

HOMEMADE TOMATO SAUCE

HOMEMADE TOMATO SAUCE

Makes about 1½ cups

1 tablespoon olive oil
4 large fresh basil leaves, roughly torn
1 (14.5-ounce) can San Marzano whole peeled tomatoes, torn by hand, or equivalent amount of chopped fresh tomatoes
1 teaspoon sugar
1 teaspoon sea salt

Put the olive oil and basil leaves in a small saucepan over medium-high heat.…

Continue Reading

Watermelon and Chevre with Jalapeno Oil

RECIPES AND PHOTOGRAPHY BY ELLISE PIERCE

Makes 6 to 8 servings

1 large jalapeño, diced (with seeds, if you like it hot)

1/2 cup olive oil

Sea salt

1 small watermelon, cut into 1-inch cubes

3 heaping tablespoons chèvre crumbles

 

To make your jalapeño oil, put the chopped jalapeño in a jam jar with the olive oil and a pinch of salt, and give it a good shake.…

Continue Reading

Sweet Pea Pesto

Adapted from COWGIRL CHEF: Texas Cooking with a French Accent (Running Press)

4 cups fresh peas (or you may use frozen)
½ cup grated Parmesan, plus more for serving
6 leaves mint
1 minced shallot
1 teaspoon olive oil

Put a medium-size pot of salted water onto boil.…

Continue Reading

Carrot Top Pesto

carrotTopPesto

Since discovering how to make this pesto, I no longer buy carrots without the greens. Cut them off as soon as you get them home as they pull moisture from the carrots. Blanch the greens first or the pesto will be too grassy.…

Continue Reading

Romesco Sauce

Romesco sauce is a lively Catalonian pesto full of roasted garlic flavor. Serve it with grilled shrimp, over cold sliced boiled beets, or with lamb meatballs. The romesco sauce freezes perfectly. You can also cover the sauce with oil and hold it in the refrigerator for about 10 days

Makes about 1 cup

1 garlic bulb, peels on
2 small dried chipotle chiles
4 dried tomatoes
1 cup chopped marinated peppers, drained, oil reserved
⅓ cup toasted pine nuts
Salt

Preheat the oven to 400˚F

Place the garlic bulb on a baking sheet in the middle of the oven and roast for 15 minutes until very tender.…

Continue Reading