Using a fat separator cup for gravy really makes a difference - we removed about a quarter of cup of fat per 2 cups of broth or about 56 grams! Watch our video from Holiday Secrets Book on how to make a delicious, rich gravy that is low in fat and high in flavor.It is so easy anyone can do it and this video lasts just 1.5 minutes. Take note at the beginning of the clip - we used carrots, onions and celery that were roasted right along with our bird. It takes just a minute or so to dice them up and place them under the bird before putting it in the oven. The veggies take on a rich carmel color/flavor and this is what makes the gravy taste and look great.Watch how we simply add water, cook the veggies and pan juices and then strain off a rich broth. This is easily thickened with corn starch and water.The final shot shows our best holiday cooking tip ever - we always carve the turkey breast and serve it with gravy. The gravy keeps it warm and moist while going from the service area in the kitchen to the table and guest. No more dry bird here!Here is the recipe:1 cup diced onion1 cup diced carrots1 cup diced celerygarlic powderblack pepper bay leaf2 cups of water1.5 tablespoons corn starch1/4 cup waterRoast the vegetables and spices along with the turkey. When the bird is done put it to the side to allow it to "rest" for a few minutes before carving. Meanwhile, finish the gravy. Add a few cups of water to the veggies (2 to 4 depending on how much you like) and simmer. Scrape the pan drippings often. After about 10 minutes you can strain off the broth.Use the fat separator cup to remove the excess fat. Reheat the broth. Stir in a mixture of cornstarch and water until the gravy is slightly thick. (we estimate you need about 1- 2 tablespoons of cornstarch and 1/4 cup water.)Bring the gravy back to a boil, stirring with a whisk. Serve in an attractive gravy bowl. You can spoon the gravy over your carved turkey to keep it warm and moist until service.Buy Holiday Secrets Book here. See more pictures and recipes from our book here.Authors and webmasters - feel free to use recipes and videos from our books with links back to the book site http://foodandhealthbooks.comEnjoy! We will be back soon with more great holiday recipes and tips.Do you have a tip? We will be giving away 5 of our holiday ebooks for best holiday teaching and cooking tips. Put your holiday tips below.Recipes from Holiday Secrets at http://foodandhealthbooks.com. Music by Jason Shaw at http://audionautix.com. The recipes in this book have been developed for our newsletter and Member Area Communicating Food for Health for more than 15 years. We have updated all of them for ease in preparation and terrific photos. It took over 3000 photos and hundreds of hours to produce this book.Thanks to my staff for the hard work helping me in the kitchen and photography/video studio and for the support and help with the book: Lourdes Barboza (editor), Nicholas Doherty (videographer), Allison Cristaudo (orders, support and admin), Martha Cabrera (food prep and help), Nancy (food prep and clean up), James Yovin (pumpkin photos), my parents Louis and Marjory Yovin (taste testers). Thank you also to all of our customers. I love every idea and request that you bring. You constantly push me to greater heights. CHEERS!
Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.
Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.
Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.
Using a fat separator cup for gravy really makes a difference - we removed about a quarter of cup of fat per 2 cups of broth or about 56 grams! Watch our video from Holiday Secrets Book on how to make a delicious, rich gravy that is low in fat and high in flavor.It is so easy anyone can do it and this video lasts just 1.5 minutes. Take note at the beginning of the clip - we used carrots, onions and celery that were roasted right along with our bird. It takes just a minute or so to dice them up and place them under the bird before putting it in the oven. The veggies take on a rich carmel color/flavor and this is what makes the gravy taste and look great.Watch how we simply add water, cook the veggies and pan juices and then strain off a rich broth. This is easily thickened with corn starch and water.The final shot shows our best holiday cooking tip ever - we always carve the turkey breast and serve it with gravy. The gravy keeps it warm and moist while going from the service area in the kitchen to the table and guest. No more dry bird here!Here is the recipe:1 cup diced onion1 cup diced carrots1 cup diced celerygarlic powderblack pepper bay leaf2 cups of water1.5 tablespoons corn starch1/4 cup waterRoast the vegetables and spices along with the turkey. When the bird is done put it to the side to allow it to "rest" for a few minutes before carving. Meanwhile, finish the gravy. Add a few cups of water to the veggies (2 to 4 depending on how much you like) and simmer. Scrape the pan drippings often. After about 10 minutes you can strain off the broth.Use the fat separator cup to remove the excess fat. Reheat the broth. Stir in a mixture of cornstarch and water until the gravy is slightly thick. (we estimate you need about 1- 2 tablespoons of cornstarch and 1/4 cup water.)Bring the gravy back to a boil, stirring with a whisk. Serve in an attractive gravy bowl. You can spoon the gravy over your carved turkey to keep it warm and moist until service.Buy Holiday Secrets Book here. See more pictures and recipes from our book here.Authors and webmasters - feel free to use recipes and videos from our books with links back to the book site http://foodandhealthbooks.comEnjoy! We will be back soon with more great holiday recipes and tips.Do you have a tip? We will be giving away 5 of our holiday ebooks for best holiday teaching and cooking tips. Put your holiday tips below.Recipes from Holiday Secrets at http://foodandhealthbooks.com. Music by Jason Shaw at http://audionautix.com. The recipes in this book have been developed for our newsletter and Member Area Communicating Food for Health for more than 15 years. We have updated all of them for ease in preparation and terrific photos. It took over 3000 photos and hundreds of hours to produce this book.Thanks to my staff for the hard work helping me in the kitchen and photography/video studio and for the support and help with the book: Lourdes Barboza (editor), Nicholas Doherty (videographer), Allison Cristaudo (orders, support and admin), Martha Cabrera (food prep and help), Nancy (food prep and clean up), James Yovin (pumpkin photos), my parents Louis and Marjory Yovin (taste testers). Thank you also to all of our customers. I love every idea and request that you bring. You constantly push me to greater heights. CHEERS!