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Tag Archives | Winter 2019-20 Recipes

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.…

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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.…

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Grapefruit Crème Brûlée

from Global Comfort Food

Exquisitely decadent and famously French, crème brûlée is the sweetest of comfort foods. This version has a local twist—Texas,grapefruit.

Makes 6 servings

FOR THE CUSTARD

3 cups heavy cream
6 large egg yolks
½ cup granulated sugar
2 teaspoons grapefruit zest, grated
1 teaspoon vanilla paste or extract
Pinch of sea salt

FOR THE TOPPING

6 tablespoons granulated sugar
Fresh grapefruit segments

Preheat oven to 325°F.…

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Kimchi-Jjigae

from Global Comfort Food

Like chicken soup recipes, there are many different versions of this Korean classic stew, but the star of them all is kimchi.

Makes 4 servings

8 ounces pork belly
1 small yellow onion, diced
2 scallions, thinly sliced (divided use)
2 cups kimchi with juices, chopped
1 tablespoon gochujang paste (optional, see note)
2 cups chicken stock
8 ounces firm tofu, sliced

Slice pork belly into ¼-inch thick strips.…

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Pozole Verde

from Global Comfort Food

On a cold winter night, a hot bowl of this flavorful Mexican soup with tender bits of chicken and hominy will comfort you to the core.

Makes 6 servings

2 pounds bone-in chicken thighs
1 teaspoon kosher salt
1 tablespoon canola oil
1 yellow onion, roughly chopped
6 cloves garlic
2 jalapeños, seeded and roughly chopped
1 pound tomatillos, husked
5 cups chicken stock
½ teaspoon dried oregano
1 (28-ounce) can white hominy, drained and rinsed
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
Garnishes: sliced radishes, crumbled queso fresco, cilantro

Season chicken with salt.…

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Gobi Fry

from Global Comfort Food

Photography: Meredith Steele

Hailing from Northern India, Gobi Fry is an addictive dish featuring cauliflower florets fried in a light, flavorful batter of spices, ginger and garlic.

Makes 4 servings

1 large cauliflower, broken into florets
¾ cup rice flour
1 tablespoon lemon juice
1½ teaspoons garam masala
1 teaspoon ginger paste (see note)
1 teaspoon garlic paste (see note)
1 teaspoon red chile powder (see note)
½ teaspoon salt
¼ teaspoon ground coriander
¼ teaspoon ground turmeric
Canola or vegetable oil for frying
2 tablespoons chopped cilantro

Place cauliflower florets in a large bowl and cover with boiling water.…

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