Friday, October 25, 2013

Mashed Potatoes with Corn Gravy, Mustard Sage Seitan, Steamed Broccoli, Simple Salad

I made this meal after browsing through the seemingly millions of cookbooks I have, and landing on Horizon Cafe's cookbook.  I looked through everything in the book and went with this recipe because I had the majority of the ingredients on hand and it seemed easy enough to make.  I was really curious about the corn gravy, thinking that there was no way I would really like it, but what the heck, as I keep telling myself, it is my impossible goal to make almost all of the recipes in the cookbooks I have, so another recipe down!  While I was making it, I was looking suspiciously at the corn simmering in the liquid and trying to imagine it as a gravy, but couldn't.  Same thing with the seitan.  I tried the marinade before it was cooked and was a little turned off - it was pretty strong.  But, I have learned that whenever you have a marinade that you whisk together and pour over a protein, and it includes an oil that has to be emulsified, the sauce will become nice and thick, which in and of itself makes a damn good sauce! 

When I placed the plate of food before both the Hubby and I, I was debating about telling him the names of the foods.  I was thinking I should just say, here's some baked seitan and potatoes and gravy and get on with it.  He wouldn't ask any questions and would dig right in, saying his usual "It's delicious honey, thank you".  But, of course I never learn to do that, so I told him I made Mustard Sage Baked Seitan and Mashed Potatoes with a Corn Gravy.  After looking at me a little strangely, then looking at the plate strangely, and giving everything a not-so-delicate sniff, he started eating.  After taking a bite of each the seitan and the gravy, he looked at me, surprised.  Then, after quickly skimming off and eating all the gravy from his potatoes, he holds up his plate and asks for more gravy.  He has never done that before with gravy.  Never!  So I knew it had to be ridiculously tasty, and was it!   Yum!  He ended up getting another serving of the potatoes and dousing it with the gravy.  Good choice of recipes to test!  I will definitely make both of these again!  So tasty!

Mashed Potatoes with Corn Gravy, Mustard Sage Seitan, Steamed Broccoli:

Serves 4

Corn Gravy:
1 medium onion, chopped, about 1 cup
3 garlic cloves, chopped
2 tablespoons olive oil
3 cups corn, thawed if frozen
4 ounces white wine
1 1/2 cups water
1 tablespoon vegetable boullion powder
1 teaspoon dried sage
1 teaspoon dried thyme, crushed with your fingers
1 teaspoon paprika
1/4 teaspoon black pepper

Steamed Broccoli:
1 head broccoli, cut into florets, thick part of stem removed, peeled and diced
1 tablespoon olive oil
Sea salt and black pepper to taste
pinch garlic powder
1.  While the seitan was cooking, I prepared the corn gravy.  In a large pot, add the olive oil over medium heat and allow it to become hot.  Once it is hot, add the onion and saute for about 5 minutes, or until golden and softened.  Add the garlic and saute for 1-2 minutes, or until fragrant.  Add the corn and saute for an additional 5 minutes, or until the corn has browned.  Add the wine to deglaze the pan and allow it to reduce by half.  Add the water, boullion powder, sage, thyme, paprika and black pepper.  Allow this mixture to simmer for about 5 minutes.
2. Working in two batches, blend the mixture for several minutes, or until completely smooth.  Pour the gravy back into the pan with a mesh strainer on top, stirring until all of the gravy goes through.  The fiber from the corn is all that will be left in the strainer.  Discard and repeat with the remaining gravy.  Season to taste (it should taste amazing!) Cover the pot with a lid and keep warm.
3.  Prepare the broccoli.  Place a steamer basket in a medium sized pot over high heat, filling the bottom with water. Cover the pot and allow the water to come to a boil.  Once the water is boiling, add the prepared broccoli, covering the pot again.  Allow the broccoli to steam for a minute or so, checking its doneness by poking with a fork.  Cook to desired tender-crispness.  Place in a serving bowl and toss to coat with the olive oil, sea salt, black pepper and pinch of garlic powder.  Season to taste.
4.  To serve, place a portion of the mashed potatoes on the plate, creating a well in the center where the gravy will go.  Place a portion of the  gravy on the mashed potatoes (believe me, you will be back for more!).  Arrange a portion of the seitan, steamed broccoli and simple salad on the plate as well.



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