Here’s a stress-free recipe that’ll impress Grandma herself! Seasonings and a shallot add wonderful flavor` to this velvety gravy, which tastes just as good the next day. —Jesse Klausmeier, Burbank, California
Pour drippings into a 2-cup measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 2 cups.
Saute shallot in reserved fat in a small saucepan. Stir in the flour, salt, onion powder, poultry seasoning and pepper until blended; cook and stir for 2 minutes or until browned (do not burn). Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Originally published as Grandma’s Turkey Gravy in Simple & Delicious October/November 2012, p46
FOR PORK CHOPS:
4 bone-in pork loin chops (8 ounces each) FOR SALAD:
8 cups torn mixed salad greens FOR STRAWBERRIES:
2 pounds fresh strawberries, hulled
In a blender, combine vinegar and syrup. While processing, gradually add oil in a steady stream. Yield: 1 cup. For pork chops: Pour 2/3 cup dressing into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining dressing.
Drain and discard marinade. Grill pork chops, covered, over medium heat for 6-7 minutes on each side or until juices run clear, brushing with 3 tablespoons reserved dressing during the last 5 minutes. Drizzle remaining dressing over chops before serving. Yield: 4 servings. For salad: In a large bowl, toss greens with dressing. Serve immediately. Yield: 8 servings. For strawberries: In a large bowl, toss berries with dressing. Chill until serving. Yield: 8 servings.
2 tablespoons dressing equals 303 calories, 17 g fat (4 g saturated fat), 56 mg cholesterol, 56 mg sodium, 19 g carbohydrate, 3 g fiber, 20 g protein.
Originally published as Maple Balsamic Dressing in Simple & Delicious July/August 2007, p17
In a double boiler or metal bowl over simmering water, constantly
whisk the egg yolks, water and lemon juice until mixture reaches
160° or is thick enough to coat the back of a spoon. While
stirring, quickly place the bottom of the pan in a bowl of ice
water; continue stirring for 2 minutes or until cooled.
Transfer to a blender. Add salt and pepper. While processing,
gradually add oil in a steady stream. Transfer to a small bowl.
Cover and refrigerate for up to 7 days.