The Chew-ish Sausage Biscuits and Gravy

The other week we were watching The Chew and saw a recipe Michael Symon demonstrated that piqued our interest. It was a challenge for me, because I’m not a big gravy person. The Andouille Sausage Gravy with Corn Biscuits recipe was something I wanted to attempt but make my own. On the show, the gravy looked too loose for my taste, so I wanted to make sure I modified the recipe to be what I wanted. I also don’t like corn meal biscuits, so I just bought some pre-made biscuits to just work on the gravy.

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The gravy was pretty simple, but I modified the recipe slightly. I don’t like spicy sausage, so I used a simple mild sausage without the casing. I also cut the amount of chicken stock I used because I knew it would thin the gravy too much for my taste. So, below is my version of this recipe.

 

Sausage Gravy

2 tablespoons Olive Oil
1/2 cup Onion (minced)
1 pound Mild Sausage (casing removed)
2 1/2 tablespoons Flour
1 cup Low Sodium Chicken Stock
3/4 cup Heavy Cream
1/2 tablespoon dried Parsley
Salt

Place a sauté pan over medium-high heat. When the pan is hot, add a drizzle of Olive Oil and the Mild Sausage. Cook the Sausage, breaking it up into small bits as it browns. Cook Sausage until well browned, about 8 minutes. Add the Onion and a pinch of Salt. Cook until the Onions start to break down and become translucent, about 3 minutes. Add the Flour, stir to combine and cook for 1 minute. Stir in the Chicken Stock, and Cream. Simmer for 15 minutes or up to 45 minutes on low heat. The Gravy will thicken and reduce slightly.

To serve, slice the Biscuits in half. Spoon the Gravy over the Biscuits and garnish with Parsley

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I have to say, I don’t like gravy really and making it from scratch has always been somewhat intimidating to me. I’ve seen my great grandmother and grandmother make gravy so easily, but have never really tried it myself. In culinary school, I learned the concept and how to actually put those skills into practice, but I have never tried it fully on my own. This recipe was actually quite tasty and I would recommend it to anyone who likes sausage gravy and biscuits.

If you want to see the whole recipe from the show, including the biscuits, feel free to check it out here: Michael Symon’s Corn Biscuits and Andouille Gravy Recipe

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Tomato Soup | Tasty Tuesday

9.16.14

Fall is here and my favorite comfort food is in demand with the chilly temperatures, Soup! I love a warm soup, no matter the season. They are simple, warm, and are served in one dish. But with the harvest of tomatoes I had enough to make a small batch of tomato soup with the tomatoes I had left over from my tomato sauce.

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I love tomato soup! It’s creamy and rich, and full of flavor. You can make your tomato soup with whatever flavors you like. You can be bold and add spices to punch up the flavor, or keep it simple with a few herbs and cream. The process is pretty simple really.

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Garden Tomato Soup

  • 4 cups chopped fresh tomatoes
  • 2 small onion, diced
  • 4 whole cloves or 1 tsp ground
  • 2 cups chicken broth
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 tsp salt
  • 2 tbsp dried basil, or 1 tsp of fresh basil finely chopped
  • 2 tsp sugar
  • 1/4 cup whipping cream

In a stockpot, over medium heat, combine the tomatoes, onion, cloves, and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and blend in a blender in batches. You can use a food mill if you have one, and just run the mixture through the mill into a bowl. Discard any stuff left over in the food mill.

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In the stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is medium brown. Gradually whisk in the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste. 

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Temper the whipping cream by adding a little of the hot soup to the cream, and whisk together. This helps the cream reach the same temperature as the soup, and prevents it from curdling in the soup. Adding the cream finishes the soup and makes it creamy, also adding a little flavor.

Use the harvest of garden vegetables from the summer to make your fall soups, or use them as starters to add to some early fall vegetables for more complex soups and stews. Whatever you choose, love your fresh foods and enjoy the season.

Chicken Chili | Tasty Tuesday

9.2.14

With fall in the horizon, soups and chili will be a major dinner staple. One chili I tried out this summer was a chicken chili using some bone-in chicken breasts. Seeing as these parts weren’t easy to eat just cooked as they were, so I had to be a little creative in using it.

So, while watching one of my favorite chefs, Ina Garten, on television, I got inspired to make a chili. Although it was the middle of July, I still got the urge to create something good and warm. I found one of the Barefoot Contessa’s recipes for Chicken Chili and decided to modify it a little for my personal tastes.

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Chicken Chili

4 cups yellow onions, chopped (3 onions)
1/8 cup good olive oil, plus extra for chicken
2 garlic cloves, minced
2 orange bell peppers, diced
2 yellow bell peppers, diced
1 teaspoon chili powder
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
2 tbsp dried basil leaves
2 split chicken breasts, bone in, skin on
Freshly ground black pepper

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cayenne, and salt. Cook for 1 minute. Add tomatoes to the pot with the basil.I crushed my tomatoes by hand, but you can use a food processor if you like. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

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Preheat the oven to 350 degrees F.

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Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for about 35 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks.

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Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

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I enjoyed mine topped with sour cream and shredded cheddar, but you can use tortilla chips or chopped onions.