New Posts  All Forums:Forum Nav:

Two things

post #1 of 4
Thread Starter 
One: How do you make a nice country gravy?

Two: Are there any tips to make my risotto "stand out"?
post #2 of 4
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.
post #3 of 4

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.
post #4 of 4
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.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes