Sunday, August 18, 2019

Sausage Gravy and Buttermilk Biscuits























Who would like to join me for some Sausage Biscuits and Gravy this morning?  I’m from Maryland but when it comes to food, I am a true southern girl through and through. My Mom was born in Kentucky and raised in Tennessee and all I ever knew was her southern cooking growing up. You can’t claim to be southern if you don’t know this next recipe. I am crazy about Gravy and Biscuits and make them all the time.

    
 Sausage Gravy and Buttermilk Biscuits


1 pound sage pork breakfast sausage , or any kind you like
3 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk

In a large skillet over medium high heat, cook the sausage until brown and crumbly. If excess oil, drain while keeping a tablespoon of the sausage oil in the pan. Add the butter and stir well until melted.

   

  



















Sprinkle sausage with flour, stir, and allow to cook for several minutes.  Add the milk and stir. Continue stirring occasionally over medium heat until gravy thickens, 5-10 minutes
























Buttermilk Biscuits


2 cups all-purpose flour 
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup very cold butter, cut into small chunks about the size of sugar cubes
1 cup very cold buttermilk

Preheat oven to 400 degrees.
In a large bowl, sift together flour, baking powder, baking soda, and salt.  Toss the butter chunks into the flour mixture.   Using a fork or pastry cutter, mash the butter chunks into quarter-sized pieces.  
Mix the cold buttermilk into the flour/butter mixture, tossing briskly with a fork to evenly distribute the buttermilk so no dry bits of flour are visible.  The dough will be sticky but should clear the sides of the bowl.




















Scrape the biscuit mixture out onto a lightly-floured work surface and gather, with floured hands, into a ball.  Roll the dough into a rectangle about 1/4-inch thick.  Fold into thirds and rotate dough 90 degrees, dusting work surface with flour.  Roll out to about 1-inch thick. 

Using a 3-inch biscuit cutter, press down on the cutter, but do not turn or twist, dipping the cutter or glass into the flour after each cut.  Place biscuits onto an ungreased baking sheet, close together.  Bake approximately 15 to 20 minutes, without opening the oven door, until the biscuits have risen and the tops are golden brown.  Remove from oven and split or cut the biscuits in half and top with the prepared hot Milk Gravy. Serve warm.
























Biscuits Making Hints and Tips:
For tender and flaky biscuits, make sure the butter is as cold as you can get it. I keep mine in the freezer.  Try to use your hands as little as possible. Excess handling causes tough biscuits.  

Always bake biscuits on cookie sheets or pans without sides.  The heat will circulate more evenly than on pans with sides.  Remove from oven and immediately remove from baking sheet.












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Sunday, August 4, 2019

Mushroom and Gnocchi Marsala

























I love this quick little recipe. One day a friend called to say she was stopping by and I said, “I'll make lunch.” I knew she was now a vegetarian so I had to think fast. I remembered she loved my Chicken Marsala and mashed potatoes supper I made when she came for dinner the last time. Why not put together something similar without the meat? I did come up with something that took me all of 10 minutes to make. It has now become a big hit for all my guests. It is delicious! I serve it as a side dish or a main dish for lunch and dinner. Everyone loves this dish. You will too!

Mushroom and Gnocchi Marsala

1 Tablespoon butter
1 Tablespoon olive oil
6 oz. mushrooms (I use white button or baby bellas, sliced
1 green onion, sliced
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup chicken broth
1/2 cup Marsala cooking wine
1 package 16 oz. potato gnocchi

    



Melt butter and olive oil in a large skillet over medium heat. Add mushrooms, sliced green onions, oregano, and salt and  pepper. Saut√© for about 5 minutes, stirring occasionally.






















Add the chicken broth and the Marsala Cooking wine and scraped the bottom of the skillet making sure you get all the brown bits.  Add in the potato gnocchi.



Cover the skillet and increase heat to high. Cook for about 3 minutes. The liquid will boil and the cooking wine will burn off. Remove lid and garnish with green onion if desired. Serve immediately.   

Total time to make this recipe is about 10 minutes. This is a keeper my friends.








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