![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
alpharaposaI'm gradually learning to cook with a plan instead of a recipe. On Labor Day, I fried up 8 strips of bacon, and set them aside for BLTs.
I tossed half a larg onion, diced, into the grease and let it cook. When the onion was looking tanned, I added some flour and turned it into a bacon grease roux.
When it was looking bubbly and tan, I added heavy cream. I cooked it barely two minutes before it was thick, took it off the heat.
This was mixed with frozen veggies, browned ground turkey, and a little more cream in a casserole dish, then topped with mashed potatoes and baked. The result? Just as good as using some "cream of" soup, or better.
I tossed half a larg onion, diced, into the grease and let it cook. When the onion was looking tanned, I added some flour and turned it into a bacon grease roux.
When it was looking bubbly and tan, I added heavy cream. I cooked it barely two minutes before it was thick, took it off the heat.
This was mixed with frozen veggies, browned ground turkey, and a little more cream in a casserole dish, then topped with mashed potatoes and baked. The result? Just as good as using some "cream of" soup, or better.
