Well, I’m sort of a Yank, anyway. I was born in Texas and lived seven years in Maryland before moving to MA (and doing college in NC), but most of my cooking experience is Yankee-style.
So I needed the step-by-step details and pictures from FarmMom before I could attempt a real milk pan gravy:
Copying Roberta X, the first thing I did was fry up four slices of bacon. While that was cooking up, I microwaved two salt-and-peppered chicken breasts till they were just-cooked-through. The bacon migrated to a paper-toweled-plate — it might have lost a slice in the process — and the chicken got a quick bacon-fat-sear on both sides, giving it a nice golden brown color and a smoky savory taste.
I popped the green beans in the microwave (tossed with a bit of butter and a half cup of sliced almonds) and got to work with the gravy. Thanks to FarmMom, the consistency came out pretty good, but it was rather bland (since I hadn’t fried spicy chicken in it). I fixed that with salt, pepper, seasoned salt, a bit of Montreal Steak Seasoning and some cayenne pepper — delish!
The green beans came out (next time I’ll cook them a minute less) and I crumbled the bacon across the top. Voile!
Finished off with homemade apple pie! And that was so good I licked the plate. Seriously.
The only sad thing was that no one was here to share my lovely meal . . .
P.S. No, just kidding. This was my first time for the pie, the gravy and that style of green beans. Since Mike is out of town so often, I prefer to experiment on myself first. That way, if anything sucks no one else has to eat it!
P.P.S. I used whole Lactaid instead of whole milk. My digestive system gratefully thanked me.
P.P.P.S. There was a lot of gravy left. How well does that reheat? Anyone know?