Sunday, May 14, 2017

The Last Stand

I am referring to the deep fryers last stand before summer hits! I don't know about the rest of you, but my deep fryer stands alone when temperatures reach above 70, of course with the exception of fried clams that is.
So I wanted to give you a couple recipes that are perfect send-offs to frying in oil that I think just may have you hauling it out one or two more times even when your kitchen begs you not to.

Coconut Mandazi Donuts

These Swahili treats should rightfully be called Mamri's because of the addition of coconut flavoring. Although very lightly tinctured with the taste of coconut, I urge you to add a teaspoon of coconut flavoring for a more pronounced taste treat. Either way, they are light, fluffy and even with the little bit of spices I use, the flavor is spot on.


1 cup warm coconut milk
1/4 cup sugar
1(1/4-ounce)package active dry yeast
2 cups flour
1/2 teaspoon dried ginger
1/4 teaspoon each dried nutmeg and allspice
1/4 cup butter or margarine, melted
1 quart canola oil
Powdered sugar for dusting


In a large mixing bowl, whisk together coconut milk, sugar and yeast. Let sit at room temperature for about 10 minutes, or until yeast is frothing.

When ready, using either a mixer with a dough hook or paddle, add flour, ginger, nutmeg, allspice and melted butter. Mix until dough leaves the side of the bowl and is thoroughly combined. Cover with dry cloth and let rise until double in bulk in warmest part of kitchen. This will be anywhere from 1-2 hours.

Punch down, cover and let rise until 50% larger in bulk this time.

Heat 1 quart of canola oil(or your choice of deep fat fryer oil)in a large, sturdy pot until temperature reaches 350-degrees F. Follow manufacturer's instructions if needed.

Transfer dough to well floured work surface and knead for a minute, adding more flour if needed to prevent sticking. Divide into 8 equal sized balls. Flatten each ball so that they are 4-inches in diameter. Cut into 4 equal sized triangles and let rest 10 minutes.

Fry 4 triangles at a time until well browned on both sides, about a minute per side. Carefully lift from oil onto paper towel-lined platter(or use a rack placed over a large sheet pan)while continuing to fry remainder of donuts. Let oil reheat for a minute or so before continuing with each batch.

Dust with powdered sugar while warm or wait until they have cooled to room temperature, or colder, before dusting.

Makes 32 donuts.



Sticky Apple Twisted Sistah's

With the classic Koeksister as an influence, these deliciously sweet, sticky "donuts" are so amazingly addictive, even the heat of summer will not prevent you from making these. But instead of cold honey drizzled over each(as usually prepared for true Koeksisters), I have added the sweetness AND flavor of apple in every bite.

1 cup warm apple juice
1/4 cup sugar
1(1/4-ounce)package active dry yeast
2 cups flour
1 teaspoon cinnamon
1/4 teaspoon dried nutmeg
1/4 cup butter or margarine, melted
1 quart canola oil
Apple Glaze:
1 1/3 cups apple cider or juice
1 teaspoon cornstarch

In a large mixing bowl, whisk together juice, sugar and yeast. Let sit at room temperature for about 10 minutes, or until yeast is frothing.

When ready, using either a mixer with a dough hook or paddle, add flour, cinnamon, nutmeg and melted butter. Mix until dough leaves the side of the bowl and is thoroughly combined. Cover with dry cloth and let rise until double in bulk in warmest part of kitchen. This will be anywhere from 1-2 hours.

Punch down, cover and let rise until 50% larger in bulk this time.

Heat 1 quart of canola oil(or your choice of deep fat fryer oil)in a large, sturdy pot until temperature reaches 350-degrees F. Follow manufacturer's instructions if needed.

On a well floured work surface, transfer dough and knead for 1 minute. Roll out dough until roughly 8 inches in width by 14-16 inches in length. Using a pizza cutter, or long, non-serrated knife, cut into 1/2-inch in width by 8-inch strips(obviously cutting from the long side).

Using 3 strips at a time, pinch one end of them together and braid until you reach the end. Pinch remaining end and cut in half, to form 2-four inch braids. Continue with remainder of dough strips. Let rest 10 minutes.

With a flat spatula, lift each off work surface and gently place in hot oil, cooking 3-4 braids at a time. Cook for about a minute. or until well browned on one side before carefully turning over to cook until browned on the other side.

Carefully lift from oil onto paper towel-lined platter(or use a rack placed over a large sheet pan)while continuing to fry remainder of donuts. Let oil reheat for a minute or so before continuing with each batch.

When done, make Apple Sticky Glaze by boiling apple cider over medium-high heat until reduced to 1/3 cup. Meanwhile, whisk cornstarch with 1 teaspoon water until smooth.

Whisk in cornstarch slurry to the third cup of reduced juice until thickened. Remove from heat and brush glaze over each Koeksister. Serve hot.

Makes about 10-12 Koeksisters


Apple Puff Fritters

The difference between these fritters and other, crispy classics is the puffy soft interior of each. Simple to make and a batter to do for, these fritters are great mouth poppers when seeing that apple fritter flavor. By using Apple Glaze, we are getting the sweetness of the usual powdered sugar glaze but an apple flavor boost.


Apple Glaze:
2 2/3 cups apple cider or juice
1 1/2 teaspoons cornstarch
Fritter Batter:
2 medium apples
1 cup plain yogurt
2 eggs, beaten
2 cups flour
1/2 cup brown sugar
2 teaspoons baking powder
1 quart canola oil


Make Apple Sticky Glaze by boiling apple cider over medium-high heat until reduced to 2/3 cup. Meanwhile, whisk cornstarch with 1 1/2 teaspoons water until smooth.

Whisk in cornstarch slurry to the reduced juice until slightly thickened; set aside and keep warm.

Peel, core and grate apples into a large bowl. You can also mince the apples to the size desired. Add yogurt and eggs, beating well.

In a separate bowl, blend flour, sugar and baking powder. Add dry to wet, stirring until completely incorporated.

Heat canola oil(or your choice of deep fat fryer oil)in a large, sturdy pot until temperature reaches 350-degrees F. Follow manufacturer's instructions if needed.

Carefully drop by 2 tablespoon measures into hot oil, cooking 3-4 at a time, and cook for about 30 seconds(see NOTE). Turn and cook for about a minute or more, until browned. Turn over once again to finish browning on the other side. Lift each out of hot oil, allowing excess oil to drain, and transfer to a rack or paper towel-lined pan. Let oil reheat for a minute before continuing with remainder of batter.

Toss Fritters into warm glaze, roll around until completely coated, repeating with all Fritters. Enjoy warm.

NOTE: You will want to do your first "flip" before the Fritters begin to brown too much because the batter inside the fritters will almost prevent itself from keeping the first, cooked side up out of the oil while cooking the underside(inertia). By only lightly cooking the first side. this will help the fritter to evenly brown on all sides.

Wednesday, April 26, 2017

Get Off Your High Horse

I know this has absolutely NOTHING to do with cooking, genealogy, food or anything related to eating but it is something that really bothers me.

I am constantly thinking of my relatives that have passed over the years and especially all the Baileys that lived here in New England since the Puritan era. But I am most enamored with my family from Washington County, Maine because it was here that my grandfather Nathaniel Bayley founded Baileyville, Maine. And his son, my great grandparents Josiah and Charlotte Bailey was one of the first settlers of Topsfield, Maine.

They both lived on Bailey Hill in both towns and it is remarkable of how each lived off the land.

Once they had all passed, their graves are still erect and are found in their respective homesteads. I often take my children up there to see them and at the same time, we take detours to visit the old cemeteries in the same area and pay our respects to my father, grandfather, great grandfather and Josiah's son, my grandfather, Thomas Bailey.

But what is troubling is that I believe we are the ONLY people in our family that does so. My sister has gone up with me on numerous occasions but that is it!

This post is NOT meant to be demeaning to my family at all. They all have lives and my passion for my heritage should not be forced onto others.

Nope, this post is geared toward EVERYONE! We walk by hundreds of headstones that are neglected, fallen over and otherwise in desperate need of repair. Thank goodness every time one of my families headstones is looking like it needs help, I do what I can.

How on earth can someone not have pride in their family? Even if you visited them once in a while.......It is a shameful sight and my children know how it bothers me and they also know how grateful I am that they feel the same way. I can rest knowing that when I am gone, they will pick up the reigns and not neglect just what made them a Bailey.

Is it because of time constraints? Is it because you think you are better than the poor farmers in your family? I just do not get it!

My kids and I even take a walk to the cemetery right down the road from where I live and simply stroll through the cemetery looking at even more neglected, forgotten souls. I truly feel for those parents who lost a small child from long ago. I and my children often wonder why an infant died. But at the same time, we see headstones of people who lived to be near 100 years old and think about what the times were like when they were born in the 18th century and died in the 19th century. I think about what their households must have been like with no electricity and dinner aromas wafting everywhere. I could go on and on but will spare you.

The point of the post is to try and understand WHY so many of you neglect your past? I have so many people telling me that they know all about this person or that, yet they have no idea where they are buried. And many who DO know, have never taken the time to go.

Come on people. Walk the walk!!!! How would you feel if 100 years after your death, no one came to your grave, said a prayer, reflected on you or did not prop up your broken headstone?

It doesn't matter how rich you are(And I find that many who neglect their heritage tend to think they are better than those farmers before them are the ones who are well to do.)go visit your family, and not just your immediate family. Take the time to visit those who struggled just to feed their families because they had no other choice. Get off your high horse. YOU folks ought to be ashamed, no one else!


It's Just That Simple!


Saturday, April 8, 2017

From Rags to.....well, DISHCLOTHS!

I certainly would like to say "Riches", but I am a Yankee, and with that moniker, I am simply happy to be in a place where I never thought I would be, let me explain.

Ever since a child during the late 60s on into the late 70s, I knew of no time that I needed anything. We grew up fluctuating between having very little money to on top of the world. Because of various decisions my father made that brought us at the poverty level at times, I(along with my siblings)never knew our finances and life was on an even keel while growing up. Our parents had the mindset that children should NOT know how much money we had, how much food was in the cupboards or whether or not bills were being paid on time. Their only concern was our welfare, financial and emotional.

We never went without a meal, clothes, games or happiness because it was my parents struggle to give us what we needed in all areas of our growth.

It wasn't until I could think on my own and through talking with my father that I became aware of struggles in our childhood. And even then, he never wanted to admit any faults he may have had, bad decisions he chose or how(because of their cheap price)we ate pot pies many times sitting around the supper table.

For that, I will ALWAYS hold my mother and father at the highest esteem!

I worked my tail off ever since the 7th grade in the kitchens my parents ran. Not only did it give me a work ethic that is unparalleled(to this day, I honestly have never met anyone in the kitchen that can stay as busy as I can)but it saved my parents money so that they could keep the restaurants in operation.

I also got a feel of what it was like to be in a situation where there was no money, and thank goodness I didn't have children to consider during this time.

There were many times in my life that I found myself homeless with no cash, food, clothes or many friends. I have slept under a thick bush in one state while trodding to a Catholic church for 2 bologna sandwiches they handed out once a day.

I have found myself sleeping next to a river, in the thick woods with absolutely NO food for days on end.
These instances, and many more, were through no fault of anyone but me! Spending my money on beer and partying and only working to accomplish these two goals were decisions I made as a young adult.

Although I had family that helped me many times over this time, for some reason I STILL didn't learn from my mistakes. I think my downfall was that I was truly a handsome young man and I thought that my looks would get me whatever I wanted. I can sit here now and remember in great detail that I would be thinking how handsome I was while sitting at a homeless shelter eating whatever they offered. Talk about being blind to the truth, LOL.

I remember other times "mooching" off my siblings for a couch to sleep on, even when I was working full time. I would get a paycheck and instead of offering them some money for their kindness, I took it, bought me and friends of mine beer and off to the local dance club to party all night. I often found myself in a strange home, in the early morning hours, continuing to drink while others around me were doing drugs. The only consolation I can think of was the fact that I NEVER did those same drugs. Sure I smoked a little marijuana and tried cocaine once, it just wasn't for me. Liquor was my downfall, just as it had been for my father, grandfather and others from a generation back. And I couldn't be happier that this cycle of alcohol cycle has stopped. I don't believe I was an alcoholic during this time, I simply wasted money on beer instead of being financially responsible.

And the damndest thing was, at any given time throughout my lowest times, I could easily have changed everything because I was truly the best line cook around....honestly.....thanks to the training I received from my parents!

So when you have experienced that side of the track, and pulled yourself up, you have nothing to fear other than one thing. Having children of your own is the only time that poverty fears come back to me, and at a consistent frequency.

Since having children, I find myself looking toward the future, not only long term, but the following week. I have an obsession, you might say, about making sure my kids do not go without. An obsession in making sure that bills are paid, food is in the cupboard and never EVER saying we don't have the money for this and that. I don't believe I have ever said "We don't have the money" for anything because my parents never said that to me. Which is essential in maintaining a healthy, mental "even keel".

So having given out what may be too much information, the whole premise of this post is that this Yankee is happy to have what I have, not to constantly irritate myself with what I don't.

I am the exact same person now as I was during this rough time in my life, albeit maybe a tad more compassionate and priority driven.

My children have issues at times when I tell them the same thing, but I am afraid that it is partially my fault for spoiling them the way I have. Whenever they ask for something, sadly I give it to them. But there have been times when I have explained to them that they, too, should be happy with what they have and not what they don't! THAT, my friends, is not an easy task!

I am not rich but I do have that "warm blanket in which to cover my children with" as I mentioned during my Dads eulogy.

Sure, keep striving to obtain more, but at the same time, be content with what you have. If you fall below that comfort zone, it is time to assess why you are there, stand up and take that other road. But above all, if you have family that is helping you, understand that you really do need to help yourself if someone else takes the time and resources to help you.

Saturday, March 18, 2017

Damned if I do and damned if I don't!

Over the past year or more, I have been inundated with requests from some great followers of mine, as well as marketing personel, to start an instagram page, or at the very least use my smartphone in order to video my life in the culinary world. "Take real time videos of your cooking, places you've been or are going to, people you meet and all of your book signings so everyone can see what is going on with you culinarily." "This will significantly increase your base and ultimately your book sales." they add. I have steadfastly refused, and let me tell you why.


I learned long ago, as everyone should know, that stress kills. Pure and simple! The #1 cause of death I might add is stress, and everything associated with stress. I tout, in my REFRESHED cookbook, ways of improving your life through stress reduction. This includes anything from getting off that couch, eating just a tad healthier, taking a walk outside and so on. I give evidence of this killer and the toll it has on our body and mind, sprinkled with uplifting and inspirational information and adages from famous people throughout my book.


Although we are in an age that the internet inundates our lives and always will, it should be our "friend" rather than our enemy. This is simply not the case.


I remember, for one example, my Dad always used to say "This, too, shall pass." whenever I was troubled by something.....anything! So when my blood pressure spiked by an event or happenstance, regardless of its veracity, it took just a little more time off of my life. Say that a family member texted me that someone was saying something ill of me or my family, or that someone else did something that was truly disturbing. It would be at the exact moment of the text that stress would set in.

Now if that person who sent the text had waited a little bit, calmed down and put things in perspective, then the text would not have been so important or disturbingly written in the first place, thereby side-stepping stress.

There is a reason our parents and beyond told us that things will seem, look and feel better in the morning. The same holds true here.


Remember me?

The same holds true with social media. There are so many trolls and people who live by being negative. They can live their lives in the darkness and die prematurely if that is their decision. But I decide how to live my life. If I can eliminate platforms and chances for those who create negativity, then that is exactly what I am going to do, even if it means NOT becoming wealthy. What good does it do to die sooner with your pockets lined?


The same holds true for tablets or any hand-held devise that creates instant communication. Although I have a cell and tablet, I use them very sparingly, say 2-3 times a month...HONESTLY!!!! I will not create a negative environment in my home or head, period.


I look around and see people walking down the street glued to their phones, sitting on a date in a restaurant...glued to their phones, sitting at home with their children...glued to their phones, out on the town...glued to their phone and it goes on and on. My children benefit from me NOT glued to my phone when we are together. If someone wants me bad enough they can leave a message on FB and I will get it when I get it. Those with an emergency can call my home. There is NOTHING so important as the happiness of my children. There is NOTHING so important as the interaction with my children. There is NOTHING so important as living my life as long as I can FOR my children.


If you don't have children, there should be NOTHING so important as your quality and quantity of life, and I am not being rhetorical. Cut the stress out.

 Ponder these questions and thoughts:

Do you truly believe it when someone posts on FB "I am here for you."? If they were, they would call.


Do you truly feel better when you see a post from a dear friend that is mean spirited and controversial toward your political leanings, or do you write back something equally rude?


Do you enjoy pictures of torture, mutilation, violent acts or death in your feed?


Does it make you feel better when you reply to a dear friend or family member that you will get together soon...over and over and over again, without actually living up to your promise?


Does it make you feel better sharing a post of something while you are sitting on the couch at home with your children are actively seeking your attention?


Do negative comments on any of your posts bring joy to you more-so than enjoying the great outdoors?


Would you rather enjoy immediate and disturbing brief gratification from something that was written or shared rather than prolonged enjoyment?


In other words, by circumventing that which shortens your life(and again, this is not rhetorical, but frightingly obvious)and strolling through that which gives you joy, over and over again, is beneficial in every single way.

And I haven't even touched the minute by minute news stories that everyone and their mother posts. Most of them are enough to get anyone's bp up.

My goodness people, you need to dictate your own priorities or at the very least, meet somewhere in the middle. Although I may be missing out on boat-loads of money but not inundating the web with my online presence,  my physical presence matters most.....and I don't really need to tell you what those are, do I?


                   #Putitdown #callsomeone #youstressyourself #mylife #happylives


                                                           It's Just That Simple!™

Friday, March 10, 2017

Time To Exhale!

It never fails, every winter, I add a few pounds. It doesn't matter if I think I am eating less, healthier of watching every that goes into my mouth. The bottom line, I am not nearly as active in the cold months as I am when it warms up.
Sooooo, that means I either avoid the clothes I wear in the summer or I take a deep breath and hold it until the person I know in the supermarket, school or corner store walks out of range. Then I can exhale.
And it is at this point every year, I truly start eating more fruits and vegetables and try to go to sleep at night as quickly as possible before I get that never-ending sweet tooth, which happens every single night. Then I wake up in the morning and feel grotesquely disgusted with myself all day long.
Here are a couple desserts that not only satiate that sweet tooth, but offers far less in the way of fat and calories than that wrapped up dish of leftover chocolate pudding or those tempting chocolate doughnuts you have been nibbling on one at a time.

Blueberry Lemon 'Custard' Pudding

     Just enough for two people, yet if I were you, I would double it because one serving just ain't gonna cut it!

3/4 cup frozen blueberries, thawed
2 eggs
3 tablespoons sugar
2 teaspoons cornstarch
2 teaspoons lemon juice
1/2 teaspoon grated lemon zest
1 egg white
1 tablespoon sugar

Place blueberries, with all accumulating juice from thawing(which should be about 3 tablespoons), egg, sugar, cornstarch, lemon juice and zest in a blender or food processor. Puree until as smooth as possible. Strain through a wire sieve into a medium saucepan. Place pan over medium heat and bring to scalding while whisking frequently. You will notice it thickening quite a bit.
Remove and pour into 2 oven safe, individual serving dishes. Cover and refrigerate until completely cooled.
When ready, preheat broiler, making sure the rack is on its lowest shelf.
Beat the egg white until soft peaks form with an electric mixer. Add sugar and continue beating until stiff peaks form. Either dollop, spoon or pipe equal amounts of meringue on top of each pudding cup.
Place under broiler for just a couple minutes, until as browned as desired. Carefully remove and serve immediately.


Strawberry Kiwi 'Custard' Pudding

Tangy kiwi, sweet strawberries and a smile!

1/2 cup chopped fresh strawberries
2 kiwis, peeled and chopped
1/2 cup strawberry-kiwi juice *
2 eggs
1 tablespoon sugar
2 teaspoons cornstarch

Puree all ingredients until as smooth as possible. Strain through a wire sieve into a medium saucepan. Place mixture over medium heat and bring to a boil, stirring constantly. This will only take a few minute.
Immediately pour into individual serving dishes or 1 large bowl. Cover and refrigerate until set and completely chilled. Enjoy as is or with whipped topping of your choice.

* There are various brands of 100% strawberry-kiwi juice on the market today. If you can't find it, then use any type of pure strawberry juice blend.

Sunday, February 26, 2017

I AM The Yankee Chef

I can't tell you how thankful I am that my brand, The Yankee Chef, has finally overcome any and all obstacles that has stood in the way for the past 3 months with regards to registering with the United States Patent and Trademark Office. As per my previous post about the New York Yankees, I was quite ill prepared to begin with when registering the name with the USPTP. Never in a million years did I think ANYONE would either object or try to delay what is obviously a "no brainah" when it came to being called The Yankee Chef. Once all my p's and q's were all lined up, I thought it would only have been a matter or time in order to finally have The Yankee Chef legally binding, but then a wrench was thrown I thought.

The New York Yankees asked for an extension of time in order to learn if I would be detrimental to their organization if I were to officially become such. The NEW YORK Yankees!!!!! Really!?!?

So I hired an attorney to represent not only my best interest, but to sort through what could possibly be so "defaming". Come to find out, it was money I didn't need to spend.

The Yankee organization was more than willing to explain everything to me and help me through the process and the reasons why they were concerned....although I still don't believe there should have been ANY concern. After all, I AM a Yankee, I AM a chef, I AM THE YANKEE CHEF!!!

At first, they wanted me to agree that I will NOT have anything to do with ANY sports team EVER...again, REALLY!?!? I couldn't endorse, work with or even have any collusion with even an amateur boxer with the name The Yankee Chef. It didn't take long to completely and utterly refuse such a silly request on their part.

So after some haggling back and forth and another long delay on their part(apparently to think it over and for the legal department to talk to the owners)they emailed me to let me know that as long as I changed my fonts on my website and logo, we were good to go....oh, and NOT to have any relationship with another baseball team.

So I thought about it long and hard, at least through one cup of coffee, and decided that the money I spent, the time I paced would be all the "side bars" I would entertain again. So be it!

I signed the final agreement and now we are good to go.

I will gladly thank the organization for the help and sincere friendship they showed me in finalizing our agreement. At first it bothered me, they irritated me and angered me. Now I feel quite comfortable with the end result and, although they are New Yorker's, I am proud to call them friends on a personal level.

We had a few laughs during the many phone conversations I had with them and they showed me that they were NOT the big bad guys I initially touted them as. They were there for me even when I had silly questions, They were there for me when I had sincere concerns and they were there WITH me during the final draft. Hell, I might even watch them play once in a while now.

So from a few generations of real Yankees to a team that is Yankee in name only, I say thanks. (And that was NOT a slam.....maybe an elbow in the side though.)


Monday, February 6, 2017

Why Didn't I Think Of That?

There have been many times, too often to recall, that I have shaken my head, sworn under my breath and just plain ol' kicked myself in the back-end because I never "thought of it". Anything from seeing an invention that is making millions of dollars to wishing I had stayed focus and marketed something that could net me the same.

I remember my brother, wayyyyy back in the early 70s, making English muffin pizzas at my parents first restaurant and thinking it was a stupid idea. I never tried it because I never thought anything but butter and jam belong on English muffins. Boy, was I wrong when just a short few years later, we began seeing these kinds of pizzas in the freezer isle of every supermarket.

I think Yankee stubborness plays a huge part in that manner of thinking as well. Take gravy for example.

I have never swayed from the classic preparation of gravy that I was taught by my Dad. "Using butter-based roux was the ONLY way to make a gravy", I thought for many decades. I never bought that sort of shiny gravy you see in the store that was obviously not made from roux.

Now with my next cookbook almost finished, I wanted to stay in focus with the overall theme, fruits, vegetables and children. How could I make a gravy that is healthy, a gravy that my children would NEVER guess I slipped in a healthy amount of vegetables, a gravy that takes mere minutes to make and a gravy with flavor that mimics the classic presentation?

Now I am sure many of you have made such a gravy in some form or another, but I urge you to come up with a gravy that encompasses ALL the above properties. This recipe does that and more.

I only use low sodium broth because it truly is too salty using regular broth. Not because of my preference to salt(which I might add is an addiction) but because the flavor of vegetables more than compensates and you may even think it is STILL too salty!

This, my friends, is the best none!

I know, I know, you are probably thinking "What is the big deal with making gravy?". My answer to you is simply to ask any teenager you can if they know how to make real gravy. You will be amazed at the response! It isn't like when we were kids when parents and grandparents showed us how to cook at home, but even young adults. They will not, or can not, make homemade gravy because it is easier to buy it and heat it up. This recipe blows the competition away and only takes about 2 minutes longer than opening and heating up a jar of store bought gravy.

Chicken Gravy


Amazing Gravy

What a great way to make something that is good for you AND a phenomenal way to introduce vegetables into your childrens diet without them even knowing. I have done away with the classic roux thickener here, without any loss of flavor.

Perfect for beginners or those in a rush. This gravy should not take more than five minutes from beginnging to end and it will be the best gravy you'll ever have. For an amazingly tasty gravy without fat, simply buy fat free broth.


1(15-ounce)can low sodium beef or chicken broth *
1 cup frozen mixed vegetables of your choice, thawed
1 tablespoon cornstarch


Warm up the broth in the microwave or stove top until hot, but not scalding. Place in a food processor or blender with the last 2 ingredients and puree, on high, until you can no longer see even small bits of vegetables, about 30 seconds.

You can either strain the bulk from the vegetables from the liquid or leave as is. There will not be more than a teaspoon, if any.

Place mixture in a medium saucepan over medium heat and bring to a boil, stirring almost constantly. Once boiling, remove from heat and serve.

* If you are using bouillion, use enough to flavor 2 cups water.
Beef Gravy

NOTE: I would like to touch base on two things. First, the beef gravy will not be as brown as you are used to because of the carrots in the mixed vegetables(As evidenced from both pictures above). Purchased gravy uses caramel coloring to darken the end result. And secondly, to make this recipe even quicker. Bring broth to a boil before continuing with recipe. There will be no need to bring it to a boil again if you are going to immediately consume it. The reason I prepare it as directed is because it will get slightly thicker when boiling it after pureeing and I have always brought food up to temp in all restaurants because of health code restrictions.