Of Food and Love recipes: gravy how to clarify butter julia child thanksgiving '11
by Mommy Hobbies
In my napsack stash
This year’s family turn out paled in comparison to last year, which was good and bad all in the same breath.
Good because that meant less cooking, portion wise, and bad because I WANTED my family here. My dad showed up for the 3rd year running, which is always nice, but truth be told I was feeling a little down. Every year since we’ve moved here, at least one of my Cali family members have been here and I definitely felt their absence as I was preparing for our feast.
I started the day before with peeling and boiling the yams.
The day of Thanksgiving, I got up nice and early and ran a 5k. I felt like junk. HAH. It’s the truth. But it was a great time. The mayor dressed up as a turkey and we all chased him My dad came to support me, he loves doing things like that with me. He’s always been my own personal cheerleader. heh.
Prepping the food can be tiring and fattening, but I just smiled knowing how many bellies I was going to make happy. I love hosting. And when I’m serving delicious dishes like this…you can’t help but hum and smile.
What made this Thanksgiving so special was our friends. The W family. They just moved up here from Arkansas with their three children and D and I immediately took to them all. Their family is so sweet. They surprised us by showing up last minute. I almost started crying I was so happy to see them. (sounds a little dramatic, but if you only knew…God smiled on me by having them there to share our Thanksgiving)
How was your Thanksgiving?? And what are your favorite dishes that you make each year?
Sauce Brune From: Mastering The Art Of French Cooking Julia Child
[Flour-based Brown Sauce]
A heavy-bottomed, 2-quart sauce pan
1/3 cup each: finely diced carrots, onions, and celery
3 Tb diced boiled ham (or diced lean bacon simmered for 10 minutes in water, rinsed, and drained)
6 Tb clarified butter, rendered fresh pork fat, or cooking oil (I will have a photo of how to *clarify* your butter)
Cook the vegetables and ham or bacon slowly in the butter, fat or oil for 10 minutes.
4 Tb flour
A wooden spatula or spoon
Blend the flour into the vegetables and stir continually over moderately low hear for 8 to 10 minutes, until the flour slowly turns a golden, nut brown
A wire whip
6 cups boiling brown stock or canned beef boullion
2 Tb tomato paste
A medium herb bouquet: 3 parsley sprigs, 1/2 bay leaf, and 1/4 tsp thyme tied in cheesecloth
Remove from heat. With a wire whip, immediately blend in all the boiling liquid at once. Beat in the tomato paste. Ad the herb bouquet.
Simmer slowly, partially covered, for 2 hours or more, skimming off fat and scum as necessary. Add more liquid if sauce thickens too much. You should end up with about 4 cups of sauce, thick enough to coat a spoon lightly.
Correct seasoning. Strain, pressing juice out of vegetables. Dregrease thoroughly, and the sauce is ready to use.
(*) If not used immediately, clean off sides of pan, and float a film of stock over the top of the sauce to prevent a skin from forming. When cold, cover and refrigerate or freeze.
And here is what it means by clarifying butter. You heat the butter and as it begins to melt it leaves off its own buttery film. Skim that film off the top and leave behind the clear, clarified butter.