Make 2 Different Gravies - food.straw.gravies PEP BB

Gravy #1 Creamy Cashew Gravy (first 2 pics)
2 C water, 1 C Cashews, 1/4 C Hemp Hearts, 1 Garlic clove, 1/4 tsp black pepper, 1/2 tsp Salt. Blend all ingredients until smooth. Heat to a simmer while stirring. May need more water depending on your consistency preference.

Gravy #2 Pancake Batter Mushroom Gravy (last 3 pics)
I came up with this on the fly while completing the pancake BB. 1 Cup Raw leftover pancake batter, 2 C water, 1/4 tsp Salt, 1/2 tsp Black Pepper, 1/4 tsp White Pepper, 1/4 tsp Garlic Powder, 1Tbs Oil, 1/2 C dried Shiitake Mushrooms. Blend all ingredients except for mushrooms. Bring to a low boil while stirring continuously. Add Mushrooms. Let sit for 7 minutes.

Made white gravy tonight and brown gravy a few nights ago.

I made parsley-cream gravy inspired by Judson Carroll's recipe here, https://permies.com/t/187457/podcasts/Show-Parsley-Chicory#1497368
and a basic brown chicken stock gravy.

For the first gravy, I made a roux, added a jar of raw cream, a big handful of chopped parsley, enough chicken stock to give it the desired volume and thinness, and seasoned it with salt and pepper. I served it with roasted turnips: delicious!

For the second gravy, I made a roux, darkening the butter a bit more this time. Seasoning it with salt, pepper, and dried ground sage, I whisked in chicken stock until the texture and volume was right.
Perfect for mashed potatoes! (Note: I have some ground beef in the ingredients picture since I served it with the gravy, but it is not an ingredient this time.)

Gravy #1: Onion gravy
This gravy goes with a dish my mother calls "Swiss steak" - venison round steaks that are lightly floured, seared, and then baked in gravy and served over mashed potatoes. It's also a very easy gravy to make.

Ingredients: Pan of drippings from venison, some butter, sliced onions, flour, water.
Process: Melt the butter in the pan of drippings. Cook the onions until soft and beginning to become translucent. Add flour to pan and stir until onions are coated. Add salt and pepper to taste. Pour water in the pan and cook until desired consistency.

Gravy #2: Sausage gravy

Ingredients: Crumbled and browned breakfast sausage, milk, flour.
Process: Brown sausage in pan. Add flour and stir until sausage is coated. Add milk, reduce heat, and simmer until desired consistency.

Gravy #1 - Quick Bone Broth Gravy

Ingredients

- pint of homemade bone broth
- 2 tbsp arrowroot powder
- pepper to taste (the bone broth is already salted, so I didn't add more)

Making

Whisk the arrowroot powder into the cold broth. Heat to boiling and simmer one minute.

Serving on roasted chevon and baked potatoes

Serve while hot.

Gravy # - 2 Sausage Gravy

Ingredients

- 1/2 pound or so of freshly cooked sausage
- 2 tbsp of cooked sausage grease (reserved from cooking the sausage)
- 2 tbsp flour
- 2 cups milk
- salt and pepper to taste

Making

Cook the sausage, remove from the pan, and set aside. Pour out the grease, leaving about 2 tablespoons in the pan. Whisk the flour into the grease and stir till smooth. Slowly add the milk, whisking out lumps. Heat to a simmer, stir until it begins to thicken, and then add the sausage.

Serving

Serve over fresh, hot biscuits.

Please note that ALL food prep BBs strictly prohibit plastic, teflon or aluminum touching the food during the cooking or storage process.  

This includes food that came in plastic containers from the store, plastic cooking utensils like spoons, spatulas, teflon pans, etc.

The end goal is to move toward cooking from own-grown ingredients and similar sources and using PEP principles (for example sustainable and non-toxic materials) as much as possible.

Some BB submissions are being grandfathered in, but we are moving toward more strict enforcement of this policy.

- give the recipes or describe the process for each thing you are preparing
  - ingredients to make the gravies
  - making the gravies
  - finished gravies (meeting the above stated requirements)

I made two types of gravy: Country White Gravy, and Roast Drippings Gravy

For the country gravy recipe:
Add 3 TBSP flour to cold water and whisk.
Add this mixture to warm broth and combine.
Cook for about a minute, or until thick

For the Roast Dripping Gravy:
Remove cooked meat from the cooking vessel.
Add 3 TBSP flour to cold water and whisk to combine.
Add this mixture to the dripping in the meat cooking vessel.
Stir to combine.
Serve over meat and potatoes and whatever else you serve.

To show you've completed this Badge Bit, you must provide proof of the following as pictures or video (<2 mins):
   - give the recipes or describe the process for each thing you are preparing
   - ingredients to make the gravies
   - making the gravies
   - finished gravies (meeting the above stated requirements)

I've never made gravy before so this BB was very neat to attempt.  I used the same recipe for both a bacon/pork gravy and a chicken gravy.  Perhaps those could be renamed brown and white gravy respectively...

The recipe was some pan leavings and fat from cooking bacon and chicken respectively.  Heat them up, add flour and keep cooking til the flour mix browns a bit, then add milk and stir/whisk.  Add a bit more milk if it seems too thick.  I also added a bit of salt to the chicken gravy, the bacon already had salt in it.

Dave Burton wrote:Minimum requirements for this BB:
- make 2 different kinds of gravy

To show you've completed this Badge Bit, you must provide proof of the following as pictures or video (<2 mins):
   - give the recipes or describe the process for each thing you are preparing
   - ingredients to make the gravies
   - making the gravies
   - finished gravies (meeting the above stated requirements)

I've never made gravy before and I only eat it on Thanksgiving, though I've made curry roux many times. It tasted great, at first, but pairing it with biscuits was just too heavy of a meal and made everyone feel gross after eating. We prefer eating oatmeal with seeds, nuts, and berries instead... add this to the 'things we do just for a BB' list! haha!

For my two gravies:

1. Curry-like gravy sauce. The base is beef bone broth I had going in the slow cooker. I added a bunch of spices and some coconut oil and fresh ginger and garlic to make it taste curry-like. I thickened it with beef gelatin, which was new for me. Usually I use cashew butter for sauces like this but I did not plan ahead for this. It was delicious in our leftover rice bowls.
(Ingredients: Onion, garlic, ginger, ghee, coconut oil, milk, beef broth, curry powder, turmeric, chili powder, nutritional yeast, thyme, beef gelatin, salt, pepper)

2. Sausage gravy for biscuits and gravy. The base is a cinnamon chicken broth I canned sometime last year and I thickened it with tapioca starch to make it keto.
(Ingredients: Breakfast sausage, butter, red onion, tapioca starch, chicken broth, raw cream, salt, pepper)