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Thursday, February 11, 2010

New England Sausage Gravy on Herbed Biscuits

I'd like to take a moment to introduce our Guest Chef for the month of February!

E Scot Fuller comes to Cooking With Court from the beautiful state of Maine. Scot and I met back in 2000 where we spent 3 fun-filled days together at a Music Education Conference/Convention held in Indiana. I was immediately drawn to his incredibly fun personality and even though we have not seen each other in person since, he remains a good friend.

In reconnecting with Scot over the past couple of years, I have discovered he has quite the passion and love for cooking, and has even started his own in-home personal chef/catering business called Newfangled Eats. His culinary creations never cease to amaze me and I knew immediately that he needed to be a guest chef and share some of his masterpieces with you all.

You can check out Scot's business website and learn more about him HERE!

Thank you, Scot for being such a great friend and for sharing with my readers! I wish you continued success in the future.

"Although sausage gravy is often thought of as a traditional southern food, you'll be hard pressed not find it on the menu of any good "Yankee" breakfast dinner. In this recipe, I combine the traditional savory gravy with a touch of sweet maple syrup and delicious herbs baked into a classic country biscuit. You are sure to enjoy!"

Prep & Cook Time: 1 hour
Servings: 6-8

Herb Biscuit

2 cups all purpose flour
2 tsps. baking powder
1/2 tsp. kosher salt
1 tsp. fresh chopped thyme
1 tsp. fresh chopped parley
1 tsp. fresh chopped rosemary
1/4 cup butter (1/2 stick), room temperature
3/4 cup milk

1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper.

2. In a mixing bowl, sift together flour, baking powder, and salt. Mix in fresh chopped herbs.

3. Using your fingers, rub in the butter to the flour mixture until the butter is well incorporated. Add the milk in three parts stirring until a soft dough is formed.

4. Turn dough onto a floured surface and kneed for 30 seconds. Roll dough to 1/2 thickness and cut with a 1 1/2 to 2 inch biscuit cutter. Gather dough and roll again until you have 6-8 biscuits.

5. Place biscuits on the lined baking sheet and bake for 12-15 minutes or until golden brown.

While biscuits are baking, start the sausage gravy.

Sausage Gravy

1 12oz package bulk sausage (found in the meat department)
5 tbsp. butter
1/2 cup all purpose flour
6 cups whole milk
1/2 cup real maple syrup
Salt & Pepper to taste

1. Break sausage into small chunks and brown in a large, deep skillet over medium-high heat until evenly brown. Remove sausage from pan using a slotted spoon, leaving the drippings in the pan.

2. Add the butter to the sausage drippings stirring till fully melted. Add flour and stir until smooth. You've just made a roux!

3. Reduce heat to medium and continue to cook roux until light brown. Gradually whisk in milk and cook until thickened. Whisk in maple syrup and season with salt and pepper. Stir in the cooked sausage .

4. Reduce heat to a simmer and cook 12-15 minutes. Taste the gravy and add more salt and pepper to taste. Gravy will continue to thicken. If gravy become too thick, stir in more milk to your liking.

5. For plating, cut 1 herb biscuit in half and ladle sausage gravy on top. Garnish with diced chives or parsley. Serve with Paprika Home Fries.

Paprika Homefries

Prep & Cook Time: 40 minutes
Servings 6-8

6-8 medium size red or yellow skin potatoes, washed with skins
1/4 cup olive oil
2-3 tbsp. paprika
1 tsp. herb and garlic seasoning
2 tbsp. kosher salt
1 tbsp. pepper

1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper and spray lighly with non-stick spray.

2. Dice the potatoes into 1/2 inch cubes. Try to make the dice as evenly as possible so that the potatoes cook evenly.

3. in a large mixing bowl, toss the diced potatoes with the remaining ingredients except the pepper.

4. Pour the potatoes onto the lined baking sheet and roast for 30-35 minutues. When pototoes can be easily pierced with a fork, remove from oven and sprinkle with pepper.

Pepper is added at the end because it would burn at 450 degrees.





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