Gravy

(Originally posted on Saturday, July 16, 2005 by Tim)

It has been a long time since I?ve written up a recipe here. We actually haven?t been making many new meals lately. To be more honest, I haven?t been making many new meals of late. Cat has been trying new things and she?s found a few that are quite good.

Our big score this summer has been ?Chicken Fried Tofu?. Dave and I had a long discussion on ICQ over this one. He objected to the fact that the actual recipe contains no chicken and is not fried. This recipe come from our cookbook by Crescent Dragonwagon. Yes, that is her real name. I would guess she blames her parents. Almost all the meals we have made from this book have been good or great. We may have had one recipe that was OK. Once.

The best part of the Chicken Fried Tofu is an accompanying recipe for vegetarian gravy. Crescent goes on and on about how great this gravy is. I?m a pretty skeptical person and take all such ramblings with a nugget of salt. In Crescent?s case, I should just get over my cynicism. Whenever she goes on and on about something, it?s really good.

Vegetarian Gravy
4 cups vegetable stock
1 whole head of garlic, unpeeled
1 carrot, halved
1 onion, chopped
1 bay leaf
½ tsp coarsely crushed peppercorns
¼ cup nutritional yeast
½ tsp paprika
2 tbsp butter
2 tbsp flour
Extra salt and pepper to taste

Place stock, garlic, carrot, onion, bay leaf, and peppercorns in a pot and bring to a boil. Reduce heat and allow to simmer for 45 minutes. Remove from heat and pour stock through a strainer. You're interested in the garlic in the strainer and the stock so make sure to save both.

Allow garlic to cool. Squeeze the garlic cloves out of the skins into the stock. Mix in the paprika and nutritional yeast and place on low heat.

Melt the butter over low heat. Whisk in flour and cook until flour paste browns slightly (3 to 4 minutes). Slowly add butter/flour mixture to stock with stirring. Simmer stock until slightly thickened. Season with salt and pepper.

This stuff is amazing. I like to season it with lots of salt and fresh ground pepper, but I'm like that.