Gravy - at the Watercourse

[ToddMisk]

There is THE best gravy at the Watercourse Restaurant in Denver.

Does anyone know how to make this wonderful gravey. I am an addict
and the restaurant will not give out the restaurant - understandably.

Thanks

[C. Noble]

I have never been to the Watercourse or to Denver but this was the recipe on
the Peta web site, which seems to have ties to Watercourse. See what you
think. http://www.petaindia.org/recipes/gravy.html

Post by ToddMisk
There is THE best gravy at the Watercourse Restaurant in Denver.
Does anyone know how to make this wonderful gravey. I am an addict
and the restaurant will not give out the restaurant - understandably.

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[Gil]

Post by ToddMisk
There is THE best gravy at the Watercourse Restaurant in Denver.
Does anyone know how to make this wonderful gravey. I am an addict
and the restaurant will not give out the restaurant - understandably.

While I don't know anything about either the restaurant or its gravy I
do have a couple recipes which I find tasty and which I hope others
will as well.
====================
This one was posted to this newsgroup by a J Kemp a couple years ago.
Its really excellent and this is a paraphrase of her original post. If
this doesn't come out seriously tasty the fault is mine as her
original was seriously tasty. Warning: quantities are approximate,

1 onion
1 whole clove garlic
1 heaped tablespoon brown sugar
Soy sauce
1/2 pint wine
1 pint vegetable stock
Margarine (or butter if you're lacto-ovo)
Flour

Dice the onion and then saute over low heat till translucent. Add the
brown sugar and continue cooking about 10 min more. Stir in enuff
flour to thicken, heat to absorb that flour, and then add the wine,
stock, garlic clove, and soy sauce (to taste). Simmer according to
your taste. Remove the garlic cloves before serving. from our
housewarming at the weekend. The wine can also be replaced with stock,
and a little vinegar if one dislikes wine.
======================================
The one below makes a more all-purpose gravy

Vegetarian Gravy

1 T olive oil (or butter if not vegan)
1/4 C minced onion
3 cloves minced garlic
4 T whole wheat pastry flour
4 C vegetable stock
5 T Tamari
2 tsp. minced parsley
pepper to taste

In a skillet, sweat the onions in the olive oil/butter along with the
garlic till translucent, ~ 2 minutes. Remove to a bowl and after
cleaning add the flour and cook till brown, stirring constantly

Add stock and Tamari and continue cooking, whisking constantly until
mixture boils and then thickens, ~ 5 minutes.
Stir back in the onion/garlic mixture and the parsley. Cook about a
further minute and thin with stock if gravy becomes to thick.
============================================

I have a couple other mushroom/portabello recipes which I can also
post if desired.

In addition you might look up ==>
http://www.ehow.com/how_8406_make-vegan-gravy.html

for another take on a vegan gravy.

Good eating

gil

[Chef R. W. Miller]

This is not a "GRAVY" This is a sauce that has been prepared sometimes days
in advance.
Tell me the type of sauce you had, then I can help.
Chef R. W. Miller
Marriott Resorts & Hotels

Post by ToddMisk
There is THE best gravy at the Watercourse Restaurant in Denver.
Does anyone know how to make this wonderful gravey. I am an addict
and the restaurant will not give out the restaurant - understandably.