Category Archives: Stock, broth

Rich Brown Gravy (from Dark Roux)

Posted on October 25, 2013 by Cat

by Cat, November 2011 (photo, right, from Wikimedia Commons) See also:  Roasting a Bird; Turkey Croquettes (2 versions); Sherry-Mushroom Gravy According to Wikipedia, “Gravy is a sauce, made often from the juices that run naturally from meat or vegetables during cooking” Making gravy is an art.  So … Continue reading →

Posted in Alcohol, Dairy, Eggs, Fat or oil, Grain, Herbs, Poultry, Root Veggie, Simmered, Stock, broth | Tagged , , , , , , | Leave a comment

Turkey Leftovers: Tetrazzini

Posted on October 25, 2013 by Cat

by Cat, Nov 2011 (Photo, right, from Wikimedia Commons) See also: Roasting a Bird; Turkey Croquettes (2 versions); Rick Brown Gravy (from Dark Roux); Sherry-Mushroom Gravy What to do with all those leftovers from a roast turkey, chicken or other large poultry? My favorites are … Continue reading →

Posted in Alcohol, Baked, Dairy, Fungi, Grain, Pasta, Poultry, Root Veggie, Stock, broth | Tagged , , , , , , , , | Leave a comment

Barley: A Low-Gluten & Nourishing but Forgotten Grain in the American Diet

Posted on October 21, 2013 by Cat

by Cat, Nov 2008 (photo, right, from Wikimedia Commons) See also: Barley Brownies, Barley Water & Orgeat, Uses of Cereal Grains, an Overview This article includes the following topics: 1. Health Benefits of Barley; 2. Commercial Forms of Barley; 3. Sprouting Barley; 4. Cooked Barley & Cooking Time … Continue reading →

Posted in Grain, Simmered, Sprouted, Stock, broth | Tagged | Leave a comment