Text 1940, 58 rader
Skriven 2010-09-22 23:24:20 av Janis Kracht (1:261/38)
Ärende: Greatest Gravy stock
============================
I saw this idea on Dives, Dinners and Driveins.. no real amounts were given but
this is what I came up with :)

===Gravy Stock===
Chicken bones left over from roast chicken or whatever.. the more the better 2
cups strained tomatoes
Water to cover
flour/water
milk
butter

Preheat the oven to 400F
Put the chicken bones in a 13X9 pan and roast in the oven for about 2-3hours
until cripsy brown.  Add the tomatoes and return to the oven for about 2 hours
more.  Cover with water just to cover and return to the oven for another hour.
Strain the stock.  Place it in a sauce pan.  Add about 1/2 cup  milk and about
1/4 cup butter. Heat this until hot. Mix about 1/4 cup flour and 1/2 cup water
in a separate container.  Add to the stock and heat to thicken some. Add Salt,
pepper and other seasonings depending on the dish the stock will be used for.
===

This was on the same show, the cook used the stock above to make a slightly
thick gravy for dish below.

===Polenta Trianges with Portabello Mushrooms===
1 cup polenta (yellow cornmeal)
2 cups water
1 cup milk
1/2 cup parmesean cheese

4 Portabello mushrooms sliced
2 tablespoons oil
2 tablespoons butter
1/4 red wine or subsitute
Garlic salt/powder

Bring the water to a boil.  Add the polenta, and stir with a wisk until smooth.
Add the milk and continue cooking until the polenta leaves the side of the
bowl.  Pour onto half a cookie sheet and let cool for half an hour.

Heat about 1 cup of the gravy above, and add red wine, garlic powder and garlic
salt to taste. Heat the butter and olive oil in a frying pan. Fry the mushroom
slices until brown. Add the thickened stock, red wine, salt and pepper. Simmer
about 5 minutes.

Score the polenta in the cookie sheet into triangles (rectangles cut
diagonally). Use non-stick skillet for this part: Fry the pieces of polenta in
about 2 tablespoons or more of olive oil in the non-stick skillet until you see
the edges browing and browning on the cooked side, about ten minutes per side.

Serve the polenta trianges with scoops of the sauce and mushrooms.
===

Take care,
Janis

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