News Taffy

My family was discussing gravy recently. Naturally, we were having dinner while this important discussion took place but we weren’t having any gravy at the time. Gravy can be the crowning glory of the meal or it can be a lumpy disaster. People are picky about their gravy, usually preferring the version they grew up with and considering any other gravy to be vastly inferior. I cannot stand “sausage gravy” that is made in many restaurants with nasty chunks of sausage huddling in a grey goo. I never let it pass my lips. It took many years and failed efforts until I learned the secrets of making good white or milk gravy made only with bacon grease. I have my sister Pat to thank for finally teaching me the proper technique.

My husband spoke fondly that night of the gravy his parents made. His father always made red eye gravy, whatever that is, and a thin gravy with roast beef. But his favorite was his mother’s tomato gravy. Both his brothers agree that tomato gravy over biscuits for breakfast is as good as it gets. I disagree. I have had my mother in law’s tomato gravy and I am not insulting her cooking here, I just don’t get it. To me it is glorified tomato soup and to me, tomato soup is not for breakfast. But after hearing my husband comment that the onions in the tomato gravy “just made it” and seeing the dreamy look on his face, I knew I needed to make one of his favorite treats soon.

I planned the tomato gravy event for evening. As I stated, tomato soup, uh, gravy, isn’t for breakfast. I thought my daughter’s biscuits, tomato gravy and some Petite Jean ham would be acceptable for dinner. When the time came to start dinner, I discovered I didn’t have an onion like I’d thought. Since onion “just makes” tomato gravy, I couldn’t leave this important ingredient out. I drove to my friend’s house to borrow an onion because her house is closer than the grocery store.

Back at home, Grace was making her famous buttermilk biscuits and I started the gravy. It is ridiculously easy so dinner was ready in no time. However, I had a bit of inspiration and that is how Southern Eggs Benedict was born. The warm Petite Jean Ham slices were laid on a plate, then a couple of tender, flakey biscuits were split open and topped with a sunny side up egg. The whole thing was lovingly smothered in tomato gravy. Even I have to admit, it was a tiny bite of heaven.

If it sounds good to you, try the tomato gravy recipe below, make some buttermilk biscuits and let me know what you think. (Please don’t spoil the whole thing with canned or frozen biscuits!) While you’re at it, I’d love to know what kind of gravy you grew up eating. Leave a message.

Camille’s Tomato Gravy

INGREDIENTS:
*1 small onion, chopped
*2 Tbsp. bacon grease or canola oil
*1 Tbsp. flour
*1 can tomato soup
*1 can water
*salt and pepper to taste
*1 Tbsp. sugar

DIRECTIONS:  Heat grease or oil in a non stick skillet and sauté onion till just beginning to brown. Add flour and stir. Add remaining ingredients, bring to a boil and simmer a few minutes. Serve over some good biscuits.

P.S. I leave out the sugar as I do in most recipes that don’t need it. Trust me.

Until next week,
Lisa