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Two things

post #1 of 4
11/11/02 at 5:14pm
Thread Starter 
One: How do you make a nice country gravy?

Two: Are there any tips to make my risotto "stand out"?
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post #2 of 4
11/11/02 at 5:35pm
OK, gravy is not my strong suit, but for the risotto, try sauteeing some multi colored bell peppers (brunoise of course) with the arborio. It might help a little.
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post #3 of 4
11/11/02 at 7:36pm

I have heard it called "speckled gravy".

I make my country gravy with breakfast sausage, bacon fat, flour, milk, and season it with black pepper, dry sage, onion powder, garlic, a little tabasco and a little worcestershire sauce.
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post #4 of 4
11/12/02 at 8:28pm
Hey peachcreek, a little trick I learned while in Atlanta, add a splash of coffee to your gravy. It really helps to accent the sage. Be careful though, just a splash or two will do it as you don't want to taste the coffee.
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