Showing posts with label gravy. Show all posts
Showing posts with label gravy. Show all posts

Tuesday, January 12, 2016

Cleo Coyle's Mini Meat Loaves with Smashed Baby Red Potatoes + Roasted Garlic Gravy


There's nothing like meat and potatoes for a simple, satisfying winter meal, but the star of this meat-and-potatoes dinner is our creamy, white Roasted Garlic Gravy.

Garlic's health benefits are many. Studies have shown it to boost the immune system, lower blood pressure, prevent dementia and heart disease, and ward off the common cold. What my husband and I love most about garlic, however, is the sweet yet pungent flavor, and that's what inspired our recipe.


Cleo Coyle has a partner in 
crime-writing—her husband. 
Learn about their books 
by clicking here and here.

The gravy is delicious over roasted chicken, baked fish, broccoli, cauliflower, string beans, and asparagus. But during the winter months, Marc and I most often drizzle it over our Mini Meat Loaves and Smashed Baby Red Potatoes, which is what we're cooking for you today.

So let's get started!

~ Cleo



For a free, downloadable PDF of these
3 recipes that you can 
print, save, or share, click here.

Click here for the
free Recipe PDF.


Cleo's Mini Meat Loaves

Makes 4 to 5 mini-meat loaves

Ingredients:

2 to 2-1/2 pounds ground beef
1/3 cup white onion, finely chopped
1 cup crushed Special K cereal (measure after crushing)
2 eggs, beaten lightly with fork
1/2 cup evaporated milk
1/2  teaspoon dry mustard powder
1/2  teaspoon Worcestershire sauce
1 tablespoon ketchup 


Step 1 – Prep oven, pan, and cereal: First preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with aluminum foil and coat the foil lightly with non-stick spray. 
Using clean hands, gently crush the Special K cereal and measure 1 cup, set aside. 

Step 2 – Mix and form loaves: In a large bowl, combine the ground beef, chopped white onions, crushed Special K cereal, beaten eggs, evaporated milk, mustard powder, Worcestershire sauce, and ketchup. Use clean hands to mix the ingredients. Form four or five meat loaves and place them on the foil-covered baking pan, at least two inches apart. 






Step 3 – Bake 30 to 35 minutes in your preheated 350 degrees F. oven. Mini meat loaves are done when exteriors are well-browned and interiors register 165 degrees. Remove from oven and let the loaves sit ten minutes before serving—this sitting time allows the juices to recollect and keeps the meat moist.














Cleo's Smashed Baby Red Potatoes

Makes about 4 servings

Ingredients:

2 pounds small red potatoes
3-4 cups chicken, beef, or vegetable broth (or broth and water mix)
2 Tablespoons butter


Directions: Cut the potatoes in half and place them in a deep skillet with their cut sides up. Cover the potatoes completely with the broth. If needed, add water to be sure the potatoes are covered. 


Over medium high heat, bring the liquid to a boil. Reduce the heat and simmer the potatoes for 45-50 minutes until the liquid is completely cooked away. 








Now add the butter to the skillet. As it melts, roll the potatoes in the golden melted butter. 






Sizzle the potatoes for about 2 minutes. Gently smash the potatoes using the bottom of a cup, glass, ladle or large serving spoon. 



Serve hot with a splash of Roasted Garlic Gravy.






Cleo's Roasted Garlic Gravy

This three-step gravy tastes delicious the first day and amazing the second because it reheats beautifully with even stronger flavor. It’s an easy recipe to make and master, and it’s versatile.

You can easily tweak this gravy to suit your taste. Use less garlic for a milder cream sauce, more for a stronger garlic impact. The broth can be changed up, too. Chicken or vegetable broth will give you a lighter flavor; beef broth a heartier gravy.

For our taste, I can tell you that we usually use chicken broth (with some pan drippings for added flavor), and about 13 or 14 cloves of garlic suits us fine. As I mentioned, when the gravy is reheated, you’ll find the flavors are stronger. So keep that in mind if you make the gravy in advance, and may you eat with joy...and in good health!

~ Cleo


Makes about 2-½ cups 


Ingredients 

12 – 16 cloves peeled garlic

1 tablespoon olive oil

1 tablespoon butter

3 cups chicken, vegetable, or beef broth

– 4 tablespoons pan drippings (optional)

1/2 cup + 2 tablespoons (5 ounce can) evaporated milk

4-½ teaspoons corn starch (or 3 tablespoons Wondra flour)

Salt and pepper to taste

Directions: 


Step 1 – Pan-roast your garlic:
 In a saucepan over medium heat, melt the butter and add the olive oil. When the oil and butter are hot, add the peeled garlic cloves and toss them to coat. Saute for 3 to 5 minutes, stirring often to brown the cloves evenly. Be careful not burn the garlic or it will turn bitter. 



Step 2 – Make the gravy: Add the chicken, veg, or beef broth (your choice) and bring to a boil. Simmer for 10 to 12 minutes, or until the garlic is soft. Mash the garlic cloves with a fork against the side of the pan (or use an immersion blender if you like). Whisk the pot until the crushed garlic is mostly dissolved. If adding pan drippings for extra flavor, pour them in now, and whisk for another minute. Finally, stir in 1/2 cup of the evaporated milk and bring the gravy to a simmer. 


Step 3 – Thicken and finish: For a velvety, lump-free gravy, make a paste out of your corn starch (or Wondra flour). To do this, take out a small bowl and whisk together 2 T. of your evaporated milk with your corn starch (or Wondra flour). 


While the pot of broth is still simmering, slowly whisk in the paste. While continuing to gently whisk or stir, allow the gravy to simmer for 3 to 5 more minutes, until it becomes thick enough to coat the bottom of a spoon. Salt and pepper the gravy to your taste and serve warm. 

This gravy reheats beautifully. Simply store it in the refrigerator in a sealed container. Reheat on the stove or in a microwave. The gravy holds together well, but you may need to whisk it lightly after reheating. 



To download all 3 recipes 
in PDF form, click here.





Eat (and read) with joy!



~ Cleo Coyle

New York Times bestselling author of  
The Coffeehouse Mysteries


Friend me on facebook here. * Follow me on twitter here
Learn about my books here



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Coffee. It can get a girl killed.

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A Mystery Guild Selection

A Baker & Taylor Fall "Trends" Pick

Three "Best of Year" Reviewer Lists


Dead to the Last Drop 
is a culinary mystery with 
more than 25 delicious recipes!

See the free illustrated 
Recipe Guide by clicking here.



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The Coffeehouse Mysteries are bestselling
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Tuesday, November 18, 2014

What Does Thanksgiving Taste Like? Foodie Poll + Perfect Turkey Gravy via Cleo Coyle




What does Christmas taste like?

That is the question my coffeehouse manager Clare Cosi asks her quirky staff of baristas at the start of Holiday Grind.
https://www.facebook.com/photo.php?fbid=901186549894527&set=a.107584265921430.13885.100000095713933&type=1&theater
Published back in 2009,
Holiday Grind (Coffeehouse
Mystery #8)
reappeared on a
recent B&N.com bestseller list
Read more in my facebook
post here.


Their answers define their charactersand help Clare create a menu of wildly popular Fa-la-la-la-lattes for the season.




fa-la-la-la-lattes!   > > > 

Cleo Coyle has a partner in crime-writing, her
husband, Marc Cerasini. Learn more about them
and their books here.


Now Marc and I are using
the phrase from our own book!


What does Thanksgiving taste like?

*****************************





***************************
If you do not see the poll above, simply click this link
to take it 
at the PollDaddy site.




WIN BOOK AND MUG

Drawing 12 Noon
Thanksgiving Day!


Drawing is Over
Congrats to our comment winner:
Jim Elliott "Library Jim"

After you take the poll, tell Marc and me how you voted in the COMMENTS of this post (or the polldaddy comment area) and you will be entered in a random drawing to win a signed copy of ONCE UPON A GRIND, the new Coffeehouse Mystery, which Penguin is publishing in a beautiful hardcover edition this December 2nd.

You will also win this fun custom-designed mug with a favorite saying of the octogenarian owner of our coffeehouse (Clare's beloved boss and former mother-in-law) Madame...

"Survive everything. And do it with style."

~ Madame in 
The Coffeehouse Mysteries


As for me, my voting on the poll
was tough. I couldn't decide between
pumpkin and pecan pie...


You can get my favorite recipe for Pecan Pie Bars
in my 
November Coffeehouse Mystery Newsletter,
going out soon. (Sign up 
here.)

For my husband, Marc,
Thanksgiving would not be 

Thanksgiving without turkey GRAVY!

And that's the subject of
our recipe post today...



The Mystery of Perfect Gravy


When used correctly
(and Marc and I will show you how),
this secret ingredient will let you
serve smooth, velvety gravy to
your guests instead of a lumpy
turkey glue. And this method
(used by restaurants)
will give you enough gravy
to serve a crowd!
Anyone who's thickened gravy using the traditional method (aka, flour) knows that if you use too little, your gravy will be weak and thin, and if you use too much, your gravy will transform into a lump of gelatinous glue as soon as it begins to cool.

To solve this dilemma, celebrity chef Alton Brown recently reminded us what restaurants do to make the perfect Turkey Day gravy. Because this gravy is made with stock, you can make plenty of it--and it will be a smooth, velvety gravy.

So what is the secret ingredient? It’s potato starch! And, no, it's not used for thickening; it’s there to prevent clumping!

The potato starch will stop the flour from congealing, so you’ll be able to serve your guests a rich, smooth, lump-free gravy and not a ball of turkey-flavored glue!

Better still, you can divide the preparation by making the turkey stock the day before, and finishing the gravy right before the Thanksgiving Day meal.

Marc and I guarantee that your guests will (pun intended) gobble this gravy up!



How to Make Perfect Turkey Gravy 

(and enough to feed a crowd!)


Makes 3 cups of gravy! Woo-hoo!





To download this recipe in a free PDF document that you can print, save, or share, click here and enjoy! ~ Cleo
Click here for the
downloadable recipe PDF:
How to Make Perfect
Turkey Gravy.





Ingredients and directions adapted by
culinary mystery author Cleo Coyle
from a recipe by celebrity chef Alton Brown

INGREDIENTS:

For the Turkey Stock (this will yield 3 cups):

1 tablespoon vegetable oil
1 turkey neck saved from the bird
1 bag of turkey giblets, saved from the bird
1 large yellow onion, quartered
1 large carrot, quartered
2 stalks celery, quartered
¼  teaspoon kosher salt
6 cups water
1 teaspoon dried thyme
½ teaspoon dried rosemary
1 bay leaf
1 teaspoon whole black peppercorns

For the Final Turkey Gravy:

1 tablespoon all-purpose flour
1 tablespoon potato starch
1 teaspoon kosher salt
¼  teaspoon ground black pepper

Step 1 - Make the fresh turkey stock: Heat the oil in a large pot over medium heat for about 2 minutes. Cut the neck in half and sauté for 6 minutes or until browned. Add the giblets, the quartered onion, carrot, and celery, along with the kosher salt. Cook, stirring occasionally, until vegetables are softened, about 5 or six minutes. Add the 6 cups water and stir in the thyme, rosemary, bay leaf and the peppercorns. Cover and bring to a rolling boil over high heat, cooking for about 1 minute. Now uncover the pot, reduce heat to low and slowly simmer the stock for 90 minutes, until the stock reduces by half, to 3 cupsStrain the stock through a mesh strainer and let everything cool. Discard all solids. You can make the gravy now or refrigerate this stock for several hours or days.

Step 2 - Turn the stock into velvety gravy: Begin by placing 2 (of those 3) cups of your freshly-made turkey stock into a saucepan over medium heat. The remaining 1 cup of stock will be used to create your gravy. Here's how to do it...

Measure out ½ cup of your reserved stock and whisk in 1 tablespoon of flour until it completely dissolves and no lumps remain. You have just created a slurry. Gradually whisk this flour slurry into the 2 cups of stock warming in your saucepan. As you continue to whisk, bring the liquid to a boil and cook for 4 minutes or until slightly thickened. Now remove the pot from the burner and allow it to cool off a bit.

*WARNING NOTE FOR NEXT STEP: If the temperature is too high in the next step, the properties that make potato starch so useful are lost, so it is important to simmernot boil—the gravy once the potato starch slurry is added.

*Step 3 - Add the Secret Ingredient: Make a second slurry using that final 1/2 cup of your reserved, cooled stock and the 1 tablespoon of potato starch. (Make sure the potato starch dissolves into the slurry and no lumps remain.) On a low heat, whisk the potato starch slurry into the saucepan of gravy, along with the salt and pepper. While gently stirring, simmer but do not boil the gravy for about 5 minutes, it will begin to thicken. Continue to simmering until it reaches the thickness that you prefer.

Serve immediately or reserve in a gravy bowl or thermos until needed.
To store longer, place in fridge, in a covered container for up to 3 days.




For more Thanksgiving Recipe Ideas, 
including great tips on cooking your turkey,
be sure to visit our Mystery Lovers' Kitchen blog
"Savor the Season" Page by clicking here!







Click here for the
downloadable recipe PDF:
How to Make Perfect
Turkey Gravy, and...




Eat with (Thanksgiving-
Countdown) 
joy!

~ Cleo Coyle



New York Times bestselling author of
The Coffeehouse Mysteries


Friend me on facebook here. * Follow me on twitter here
Learn about our books here.
 

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and investigates a cold case that's
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A Wicked Good
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Learn more by
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are a bestselling series of 
amateur sleuth murder mysteries set in a 
landmark Greenwich Village coffeehouse, 
and each of the 14 titles includes 
the added bonus of recipes. 

Get a Free Title Checklist
(with mini plot summaries)

* * * 




Haunted Bookshop Mysteries 

Get a free title checklist,
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Or learn more Learn more here. 


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