Baked Potatoes & Gravy
4 potatoes - I like Idaho Russets (Note that this also works with Sweet Potatoes!), but whatever your family likes will work fine. Scrub under running water and place in a microwavable bowl with a splash of water. Cover, and nuke it for 5 minutes.While the potatoes are busy cooking, begin the gravy:
4 slices Bacon (or cut across all the slices 4 times for instant bacon pieces) - my favorite is John Morrell pepper bacon
2 thin slices Onion, diced - I like sweet onions
2 mushrooms, diced
1t Chicken Bouillon - or 1 cube
1/4 C flour
1/4 C sherry
1 C water
sprinkle of Cayenne Pepper and Nutmeg
Cook the bacon until almost done - when it is just starting to brown - add the onion and mushrooms. Continue to cook (stirring occasionally) until the bacon is browned, the onion is clear & soft, and the mushroom is tender.
Reset the potatoes to cook for 5 more minutes.
Pour the bacon grease out, except about 1/4 C. Add the bouillon and flour, stirring to coat everything. Add the sherry & stir quickly to scrape up the browned bits on the bottom of the pan. Add the water, while you continue to stir. If it gets too thick too quickly, add more water. Sprinkle the Cayenne and Nutmeg just before serving (be sure to mix it in, too!)
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Serve buffet style, and allow individuals to make their own. Along with the potatoes and gravy, set out butter, salt & pepper, shredded cheese, and steamed frozen peas.
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Easy Clean-up Note: Pour the hot bacon grease into a small bowl or cup to allow it to cool. After dinner, when you are cleaning up, it will be cool enough to pour into a snack-size zip lock bag & simply toss into the trash. This helps save your kitchen drains from having a greasy build-up!
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