Monday, October 27, 2008
I had a major craving for biscuits and gravy this weekend, despite not being a fan of sausage. I don't think I've had the stuff for years and I'm really only familiar with my grandma's. Well, a trip to the grocery store and a sighting of Gimme Lean sausage inspired me to attempt a vegetarian version of biscuits and gravy for "brinner" tonight. I am by no means a vegetarian, (as evidenced by my OM bacon on the right), but I like Gimme Lean because I can get the sausage flavors that I like, while avoiding the sausage texture that I can't handle.
Here's what I did;
Put a little oil in a saute pan.
Saute about 3-4 inches of the Gimme Lean, and break it up in the pan. Cook until golden brown. Set aside.
Add 1.5T of butter in the pan, add 2T. of flour to form a roux. Cook for 1 min.
Add 1.5C. of milk, whisking frequently to avoid lumps.
Once mixture begins to thicken, add sausage to gravy.
Add pepper to taste (LOTS usually)
I added cayenne for an extra kick.
Pretty tasty! I think my sausage could have handled being sauteed a little longer, it was a little mushy and needed to be firmer. Next time!
Sunday, October 26, 2008
These waffles are fantastic. And, they freeze really well - just pop into toaster!
3 Cups all-purpose flour
1 Tbsp baking powder
3/4 Tsp baking soda
1 tsp salt
3 1/4 cups well shaken buttermilk
1 1/2 sticks (12 tablespoons) butter, melted and cooled
3 large eggs, lightly beaten
Preheat waffle iron
Whisk together flour, baking powder, baking soda, salt in large bowl
Add buttermilk, eggs, butter and stir until smooth; batter will be thick.
Scoop 1/3 cup of batter mix into waffle iron, cook until golden brown
To freeze - let waffles cool completely on cooling rack. Transfer to a freezer-grade ziploc bag. Toast in toaster on medium-high toast setting.
1/2 lb of Penne
1T. Olive Oil
2 cloves of garlic, minced
1 shallot, minced
Pinch of red pepper flakes
1c. Chicken stock
1 (small) can of crushed tomatoes
1/4c. heavy cream
Spinach leaves (optional)
Boil water and cook the penne. Meanwhile, melt butter in olive oil on med. heat. Saute garlic and shallots in the oil/butter mix. Add vodka and reduce by half. Add chicken stock, tomatoes, simmer until your noodles are done. When noodles are done, drain & set aside. Add cream. Add sauce to noodles and warm up, tossing in parmesan and spinach leaves if desired.