Monday, August 1, 2011

another revelation about Southern cooking

last night i learned something new... country gravy is just a thick white sauce. i had no idea. i knew it was a milk based gravy but i figured there was something else that was added to it! i made this amazing discovery  because i purchased an envelope of country gravy mix and made it last night to go with mashed potatoes. when i tasted it i realized that i didn't need to purchase a mix, it would have been simple enough to make from scratch.
during lent, on no meat fridays, my mom used to make a thick white sauce that was served over mashed potatoes with sliced hard boiled eggs. i know it doesn't sound very appetizing, but it was always one of my favorites.
not having had it in probably 30 years, i decided to hard boil an egg today and have it with the leftover mashed potatoes and "country gravy".  it was a yummy brunch and my little Ron Philbeck bowl made it taste all the better...

a southern spin on my mom's French-Canadian dish!
at
Labels: , ,

9 comments:

  1. gzAugust 1, 2011 at 1:15 PM

    sounds like a dish worth trying.

    I'd be tempted to add some cheese and leeks....

    ReplyDelete
  2. Tracey BroomeAugust 1, 2011 at 1:55 PM

    My favorite white sauce recipe is from my childhood friend's mom who used to make this for us all the time. Saute mushrooms and asparagus in olive oil and butter, add to a white sauce and serve over toasted bread. SOOOOO good, a great comfort food that I have turned Wesley on to, but Gerry won't touch it :)
    and then there is the great southern sausage gravy over biscuits, also a fav around here!

    ReplyDelete
  3. Michèle HastingsAugust 1, 2011 at 3:59 PM

    cheese make EVERYTHING better! i remember having white sauce & eggs on toast as well

    ReplyDelete
  4. cookingwithgasAugust 1, 2011 at 7:07 PM

    Oh, lord girl you are going native!
    Gravy is pretty easy unless you are Mark...... now on to the red-eye gravy.

    ReplyDelete
  5. RonAugust 1, 2011 at 8:32 PM

    That sounds okay. I'd try it for sure. Tracey mentioned sausage gravy and biscuits...oh man that is soooo good. Glad you're liking the bowl.

    ReplyDelete
  6. Linda StarrAugust 2, 2011 at 5:29 AM

    My dad used to make pork chop gravy with the drippings from them, that was good too, milk and flour and not sure if it had anything else. we had the leftover grazy on toasted bread the next day, like Tracey mentioned. Not sure about those eggs, but since I pretty much try any of the food groups, I might have to give it a whirl.

    ReplyDelete
  7. Linda StarrAugust 2, 2011 at 5:30 AM

    gravy

    ReplyDelete
  8. Lori BuffAugust 2, 2011 at 10:51 AM

    Where did you get the Arts Create Jobs stickers?

    ReplyDelete
  9. Michèle HastingsAugust 2, 2011 at 11:16 AM

    I got the stickers from ARTS NC, they posted this on face book:

    We send a hearty NC shout out to Frank Konhaus at Cassilhaus for spending his own money to print “Arts Create Jobs” decals for distribution. If you would like decals to distribute, just send us a self-addressed, postage paid envelope to Arts NC, 108 S. Blount Street, Raleigh, NC 27601, and tell us how many you want and how you plan to use them.

    This is the guy who designed them and had them printed, you can get them directly from him as well- www.cassilhaus.com

    ReplyDelete

I welcome and appreciate comments. Lately I have had a lot of spam and therefore have had to turn on word verification as well as comment moderation for posts older than 14 days.

Subscribe to: Post Comments (Atom)