Serving This Week 10-19 To 10-23-2020
Come and see what I will be cooking up on Marilyns Treats this week!
This is what I featured the week of 10-19-to 10-23-2020 on my blog. On Tuesday was Slow Cooker Ultimate Mashed Potatoes. Wednesday was Foolproof Gravy. Thursday was Baked Acorn Squash. And winding up Prelude to the Holiday week was Tips To a Perfect Gravy. Enjoy!
If you missed what I served up last week please click Serving This Week 10-12 to 10-16-2020.
Slow Cooker Mashed Potatoes Ultimate Way
Mashed potatoes are a familiar side dish on the Thanksgiving table in my home. And they are also a familiar side dish for everyday meals year round.
But they do require some labor such as peeling, chopping, boiling and mashing.
And almost always you will see some type of gravy in a pan or gravy boat right alongside the potatoes.
Most of us make our mashed potatoes at the very last minute as the preparations are wrapping up.
We may have already peeled and sliced them, or even had them boiling.
A common worry is that the mashed will cool down or get stiff if they are completed too soon before the meal is plated.
Well no more!
Enter the Ultimate Mashed Potatoes. And they can be made in a pot on the stove or in the Slow Cooker! I have included recipes for both ways.
One of my favorite Thanksgiving tips is to do all this labor ahead and keep the potatoes warm for hours in the Crock Pot.
Just cut up your potatoes after peeling them and put them in a slow cooker with a small amount of liquid.
Cover and cook until they’re very tender, then mash them right in the pot and stir in milk and butter. Put the lid back on and turn the slow cooker to warm, and your potatoes are ready whenever you are.
Make the Mashed Potatoes on Thanksgiving Morning. Using the slow cooker saves you a spot on your stove for other dishes.
I had to make my mashed potatoes in the slow cooker due to limited time and space one year. From now on, this is how I’m doing this on Thanksgiving morning. I’ll start my potatoes first thing, right after breakfast, and then mash whenever I have a spare minute in the afternoon.
The timeline is so versatile. You don’t have to remember to start water boiling or align your schedule to when the potatoes should be made. They never get cold either.
Depending on how long you cook the mashed potatoes, the milk will probably begin to caramelize and brown around the edges of the pot. I scraped away this browned milk, but you can also leave it in. It actually quite delicious. It just changes the color, but not everyone wants little brown specks in their potatoes!
Foolproof Gravy
Don’t believe everything you hear. Making gravy isn’t as hard as everyone says. If I can do it, so can you!
It’s easy making gravy with meat drippings. This recipe does just that.
Your wire whisk is your best friend and the best way to avoid lumps.
Measure accurately because if you have too little fat your gravy will be lumpy.
In the same situation if you have too much fat and your gravy will separate.
More drippings means more gravy! Just double or triple your recipe. All ingredients are equal when the recipe is increased..
Taste your drippings before your make gravy. The drippings can get burnt easily so be sure they taste good before putting any effort into making gravy.
Remember, you can always use broth or stock instead of drippings.
When the moment for gravy making arrives, measure your drippings accurately, keep stirring, and stay with it.
After just a minute of boiling, it’s time to find the gravy boat and call your family yo the table because your gravy will be ready to go.
The perfectly cooked bird and the beautifully whipped mashed potatoes will taste even better when you add a few dollops of your rich and robust turkey gravy.
Do remember though, any type of meat drippings can be used in this recipe.
Once I made a Yorkshire Pudding using leftover gravy from this recipe.
It was so delicious that I gave up biscuits and gravy for a year!
Just like many families, gravy as part of the meal is actually dessert. Some recipes just aren’t worthy without a bit of gravy.
And my family agrees.
This is the recipe I most often use. My husband loves his meat and potatoes. So gravy is an integral part of my meal plan.
He looks forward to this Foolproof Turkey Gravy every holiday.
And it takes the fuss out of a Sunday dinner too.
DIRECTIONS FOR A PERFECT GRAVY
If you’d like a thicker gravy, mix 1 tablespoon all-purpose flour with 2 tablespoons water or broth then whisk it into the hot gravy, bring to a boil, stirring constantly, for 1 minute.
You can substitute corn starch for flour. Once I started making my gravy with cornstarch I had better luck turning out a perfect result.
Do like the pros and use a medium sized wire whisk to stir up the gravy, vigorously mixing in the flour into the pan drippings to create a roux.
End up with a few lumps? Pour the gravy through a wire mesh sieve to smooth the gravy to a silky smoothness.
A flavorful broth is a traditional liquid for many gravies, but you could mix things up by using wine, milk, or half and half with the broth.
I found these tips in an old cookbook of my Mom. They have saved my meal many times.
HOW LONG DOES GRAVY LAST?
Gravy will keep in the fridge for up to two days. Store in a well sealed jar or container. It can be tricky to warm gravy in the microwave, since it’s easy to overcook and curdle the gravy. Instead, reheat gravy on the stove over low heat. Stir often and remove from heat once gravy comes to a simmer.
If you’d like to save your gravy for long than two days, store in a well sealed container or resealable plastic bag in the freezer. Frozen gravy will keep for up to four months.
One caveat, milk and cream based gravies will separate when reheated, so it’s best to turn these types of gravies into your next meal, instead of freezing.
Baked Acorn Squash
Acorn squash are winter squash. And so are butternut squash, pumpkin, sweet potatoes and zucchini.
One of my favorite winter squash varieties is the acorn squash. When shopping for them, choose squash that feel heavy and have a blemish free and mold free skin. They should also not have any soft spots, but should be quite firm. They should be dark green and may have a patch of yellow or orange where they were on the ground before picking.
Like other winter squash, the whole acorn squash store very well in the cold months, just keep them cool and dry and they’ll last a month or more.
The acorn squash is healthy and full of fiber. Its size makes it easy to cut open and work with. It can be dressed up either savory or sweet and served as individual halves for the cutest presentation. After roasting, the skin on the squash will be soft and edible so there’s no need to worry about peeling it first. The flesh also separates from the skin easily after roasting so if you don’t prefer the skin it will be easier to separate after cooking.
The first step in preparing Acorn Squash is to cut it in half. To make it easier, cut the stem off and place squash cut side down on your cutting board. This will make a flat surface for it to stand on instead of dangerously rolling around on your cutting board.
Cut the squash in half lengthwise, cutting through where the stem used to be. If the stem is short, the most stable position for the squash is likely to prop it up with the stem end down. If the stem is too long, and you can’t easily remove it, lay the squash on its side and roll it until you find the most stable position for it.
A sharp knife will really help getting through the squash, a dull one is at risk of slipping while you cut. A heavy chef’s knife has the heft and length you need to cut through the squash.
Have a rubber mallet? Using one to tap on the knife can help it go through if it gets stuck.
If you have a microwave cook the squash for a minute each piece before cutting into it. That will soften the peel and flesh just enough to make it easier to cut through. This is my go to way when I don’t have a strong hand to help me.
The second step is to remove the seeds. After you have your squash open, use a spoon to scrape out the seeds. Don’t toss the seeds, though! Just like you can with pumpkin, clean them off and roast the seeds for a perfect little snack. At this point you can also cut the squash further if you don’t want to serve them in halves. Leave the skin on and cut into half moon slices or peel the skin off and cut into large cubes!
The third step is to add your ingredients! Choose if you would rather go the sweet or savory route with your acorn squash. For savory, drizzle it with some olive oil and sprinkle paprika or curry powder over it with some salt and pepper. For sweet, brush it with softened butter and sprinkle brown sugar and cinnamon all over it.
The final step is to roast it. Place your squash on a large baking sheet or in a baking dish, cut side up. Roast it at 400° for about an hour. A fork should be able to easily pierce the squash and shred it. Easy!
Baked Acorn Squash with Brown Sugar and Butter is my favorite way to have squash. The squash gets baked in an oven until it’s fork tender, and a brown sugar maple butter gets smeared all over the squash.
Your house will smell amazing and you’ll have some of the best acorn squash you’ve ever tasted! This is how I’m used to making squash because my family always had it this way.
But since I am trying to eat healthier I just use some butter in the hollow of the squash and bake it. It is delicious and goes with almost anything.
Once you have that winter veggie roasted, there are a surprising number of ways you can use it.
Here are some suggestions for a side dish. Oven Baked Spaghetti Squash, Sautéed Zucchini Coins, and Maple Roasted Sweet Potatoes..
Soups are also a great option for a squash. Choose to scoop all the flesh from the squash and either chop it into large chunks for a brothy soup, or purée it for a creamy soup. Here are a few. Butternut Squash Soup with Ginger, Slow Cooker Black Bean Sweet Potato Chili, Bourbon Sweet Potato Bisque with Walnuts, and Sweet Potato Bisque.
Winter veggies can be prepared as a main meal. Add fruits to them, pork, or even as a crust for fish. Here are some choices. Carnival Squash with Apples and Thyme, Grilled Pork Sweet Potato Kabobs, and Sweet Potato Crusted Flounder.
They make a great sweet option also. There are many ways to incorporate your winter root vegetables into a delicious dessert.One example is this Sweet Potato Cheesecake with Pecans.
Do you like Pasta Dinners? Squash and pasta are great together. Add some brown butter and sage, and you have the perfect mid-week comfort food. My favorites are Butternut Squash Ravioli in Brown Butter and Butternut Squash Ravioli.
What is your favorite way to prepare Acorn Squash? Which winter veggies do you prefer?
Tips To a Perfect Gravy
No matter how bad you think your gravy turns out there is always a quick fix in your future. Follow these Tips to success and be the envy of everyone.
If you’d like a thicker gravy, mix 1 tablespoon all-purpose flour with 2 tablespoons water or broth then whisk it into the hot gravy, bring to a boil, stirring constantly, for 1 minute.
You can substitute corn starch for flour. Once I started making my gravy with cornstarch I had better luck turning out a perfect result.
Do like the pros and use a medium sized wire whisk to stir up the gravy, vigorously mixing in the flour into the pan drippings to create a roux.
End up with a few lumps? Pour the gravy through a wire mesh sieve to smooth the gravy to a silky smoothness.
A flavorful broth is a traditional liquid for many gravies, but you could mix things up by using wine, milk, or half and half with the broth.
DISCLAIMER: I found these tips on a browned piece of ruled paper hidden in an old cookbook of my Mom. They have saved my meal many times. The tips provided below are quoted from that cookbook.
FIXES TO COMMON GRAVY QUESTIONS
With recipes as simple as gravy, it’s important to get the details right. Sometimes that can be harder than expected, but have no fear these tips will fix all your gravy problems.
HOW TO FIX THICK GRAVY?
Add a hot liquid, either stock or broth, water from cooking potatoes, white wine or just plain old water to hot gravy and whisk to incorporate.
Note, when you wish to make a thinner gravy from the start decrease meat drippings and flour to 1 tablespoon each.
HOW TO FIX THIN GRAVY?
Dissolve 1 tablespoon of flour in 2 tablespoons water; stir into gravy with fork or wire whisk. Boil and stir 1 minute.
Alternately, you can add a quick mixing flour, like All Purpose to thicken gravy.
WHAT TO DO WHEN GRAVY IS TOO SALTY?
Add a few peeled potatoes, cut into eighths.
Cook and stir 5 to 10 minutes, then remove potato pieces.
WHAT TO DO WHEN GRAVY IS LUMPY?
Pour into food processor or immersion blender.
This is the perfect time to use it. Process until smooth, or press gravy through a strainer and return sauce pan to heat.
You can avoid lumpy gravy in the first place by using a wire whisk when adding the flour to the drippings. Beat the drippings rapidly with the whisk while adding the flour and voila! No lumps.
WHAT TO DO WHEN GRAVY SEPARATES?
Gravy separates when there is too much fat in relation to the other ingredients. If this happens, cool down the gravy until the fat rises and solidifies. Scrape off the fat, discard and reheat your gravy.
A gravy separator can also come in handy in this situation. When you use a gravy separator, the fat will sit on top and a spout will pour the liquid from below. Pour until the fat remains and discard the fat.
Alternately, adding a higher proportion of other ingredients can help when there is too much fat. Blend equal amounts softened butter and flour together in a small bowl, starting with a couple tablespoons of each. Once the flour and butter are blended together, reheat your gravy and whisk in flour butter mixture, a little at a time.
WHAT TO DO WHEN GRAVY TASTES LIKE FLOUR?
If your gravy tastes like flour, it’s probably because you did not allow it to come to a full boil.
It’s important to cook gravy at a full boil for 1 minute. This cooks the flour or cornstarch, so the gravy doesn’t have a starchy flavor. To correct gravy tasting like flour bring gravy to a boil and then reduce heat and let simmer 1 minute. If your gravy is too thick, then thin as noted above.
HOW TO FIX BLAND GRAVY?
Those bits in the bottom of a roasting pan are flavor surprises! Be sure to scrape them all up to start your gravy. You can always strain it later if you like smooth gravy.
Adding a little chicken base or beef base, depending on the type of gravy, will intensify the flavor, but will also add more saltiness. So it’s best to adjust the salt level once you have added other ingredients.
Ground pepper, finely chopped fresh herbs also can add flavor. If possible, make gravy ahead of time. It will develop a deeper flavor, and it’s easy to remove excess fat.
ROUX FOR GRAVY
Roux is a classic sauce every home cook should master. It’s used to thicken and it adds richness. It’s just what you need to thicken a too thin gravy!
Use a mixture of flour and fat (usually butter) cooked over low to medium heat until smooth and bubbly and then liquid is added.
Some recipes call for cooking the roux until it turns golden to deep brown. Making a roux cooks the flour and prevents foods from taking on a raw flour taste.
Note, roux is similar to a béchamel or white sauce. The only difference is that a dairy product, like milk, half and half or cream is the liquid added. See my Mushroom Lasagna With a Bechamel Sauce for a great recipe.
LEFTOVER GRAVY
Leftover gravy? Is this a real thing in your kitchen?
This rarely happens, but when it does, you’re in luck. Suddenly an easy dinner is within reach. Just swap in leftover gravy where jars of gravy or gravy mix are called for.
HOW LONG DOES GRAVY LAST?
Gravy will keep in the fridge for up to two days. Store in a well sealed jar or container. It can be tricky to warm gravy in the microwave, since it’s easy to overcook and curdle the gravy. Instead, reheat gravy on the stove over low heat. Stir often and remove from heat once gravy comes to a simmer.
If you’d like to save your gravy for long than two days, store in a well sealed container or resealable plastic bag in the freezer. Frozen gravy will keep for up to four months.
One caveat, milk and cream based gravies will separate when reheated, so it’s best to turn these types of gravies into your next meal, instead of freezing.
I hope you turn out your perfect gravy every time. No matter what mistakes you make there is an easy fix!
I need you to come cook at our house!!! Everything as usual looks amazing!
You are too sweet Kristin. You would get hungry because I am down to cooking only 3 times a week. I used to cook on Sunday and make the entire week. I would freeze some. I don’t have the stamina anymore! LOL. Thanks for the visit and stay safe!