Larry Henderson for local2 sault ste. marie
October 27th, 2011 at 2:26pm
Sometimes I will bake up a batch of cookies or muffins to share with customers along my route at work. Some ask what I plan on baking as a subtle hint for more treats. As a rule, anything they receive appeared as a recipe in this column. It is a small payback for the job security they provide me. Many of them I consider friends rather than customers.
This weekend however, the goodies were for our enjoyment although some pumpkin cookies might make it to the office. Saturday before we went shopping, I cooked up a batch of them which were out of the oven by eight a.m. When we returned home, it was time to make apple crisp and French Onion soup which we enjoyed at lunch today. Two containers of soup are safely tucked into the freezer to enjoy at a later date but the crisp is long gone. It was a small one, just to avoid wasting the apples.
After lunch, the garage needed a clean out. Monday, baking must take a back seat as I make a dump run. I may still surprise the wife at dinner with something different, should time permit.
I did buy mushrooms so maybe a Salisbury steak would be an idea.
This morning as we waited for the fog to clear, we did a little clean up of the office. Unfortunately the computer desk catches a lot of mail and clutter. I save a lot of recipes that look good at a glance so I am to blame for most of it.
While sorting and tossing some of the magazines, recipe cards and old cook books, I realized just how many bread recipes I have collected. There are only three that I bake regularly. One I make now and then, which I have shared with some customers, is my Irish Beer Bread. (Tale 68) Although a heavy soda bread, it goes well with stews and soups. It also improves a boring lunch at work when you use it to make a sandwich.
As for todayís recipe, whether you make Salisbury steak or not, this Mushroom Gravy is very nice.
Melt ľ cup of butter in a large saucepan over medium heat. When butter begins to sizzle, add two cups cut mushrooms. Cook for ten minutes, stirring until juices evaporate and mushrooms start to brown. Stir in 1/3 cup of flour and cook another five minutes. Whisk in one cup of beef broth until well blended. Add another 3 cups of broth and Ĺ teaspoon of thyme. Reduce the heat to low and simmer about 30 minutes. Season with salt and pepper.
This is also great over pork pie or meatloaf and can be sopped up with a biscuit or crusty bread from previous columns.