20 December 2010

Biscuits and Gravy!

For the past two months, the two men of my house have insisted that every Sunday I make biscuits and gravy.  Seriously. I don't know how the tradition started, but every Saturday night, the last thing I hear before falling asleep is my husband saying, "Mmmm, biscuits and gravy."

Here's the awesome thing: I hate biscuits and gravy. In fact, while my husband and brother are gorging themselves on 12 biscuits and a pot of gravy, I am typically chillin' with my traditional two pieces of toast and half an avocado. Or, oatmeal.  Or, cleaning. This recipe is a labor of love...the bastards.

Anywayz, here's my recipe.  It's nothing fancy, but it makes my special dudes happy enough to request it every week.

Sausage mix:
2 links of Field Roast Apple Sage Sausage, chopped (I've used Italian and other brands, but trust...trust...it's all about the Apple Sage)
1 Onion, chopped
Cumin - just a tad or whatever. It's not too important.

Biscuits:
I use the drop biscuit recipe from Joy of Vegan Baking.  I have also used the biscuit recipe from How It All Vegan.  I prefer the JOVB and use the melted butter option.  I don't have time to roll out biscuits when I'm half asleep and maybe hungover so I just throw 'em in the muffin pan.  When I'm making an actual brunch set up, then I take my time and do the chilled margarine and fluffy round globs of goodness, but whatevs.

The Gravy that makes Er'ryone Go Cray Cray
1/8 c. canola oil or Earth Balance
1/4 c. flour
2 - 2.5 c. UNSWEETENED, ORIGINAL soy milk
1 tsp. (or to taste) onion powder
1 tsp. (or to taste) smoked paprika or regular paprika - depends on what you're feeling.
1 tsp. (or to taste) garlic powder
1/4 tsp. ground sage
LOTSA pepper
Salt.

Heat up a saucepan and toss some oil in.  When the oil is hot, throw in the chopped onions and cook for 2 or 3 minutes.  Toss the sausage in and cook for another 5 minutes...or however "done" you like it.  The boys like theirs a bit crispy so I tend to ... basically fry it for around 5 minutes. (This ain't health food, yo. Fry the damn sausage). After you're done, pour the sausage into a bowl and set aside.

Make the roux with the oil/butter and flour.  Pour the oil or butter into the sausage saucepan (but, like, without the sausage being in there) over medium heat and let it get hot or melted.  Toss the 1/4 c. flour in and mix it. KEEP MIXING IT. It should start getting all gloopy and clumpy.  You want to get a toasty smell out of the roux.  When it's slightly browned and ... well ... toasty (typically takes 3-5 minutes), pour in the soy milk.  Use a whisk!  You want to mix it up while you're pouring to combine the roux with the milk.  Put the heat up a bit.  When it starts boiling, take the heat down so it simmers. 

[It's a good idea to put the biscuits in before the last step or right now.]

When it gets to the thickness you desire, add the spices. Mix really well.  When the flavoring is pleasing to your palate, toss in the sausage.  Let it cook for a minute or two.

Toss everything on the table, take a seat with your toast, and watch the animals devour it with a pint of Stone IPA.

Gross right?: 

Old picture showcasing my old, crappy dining room table.

Anyways, check out crappy iPhone quality food porn!
Pesto, homemade bread (AND WHAT!), salad with a roasted garlic dressing
The first thing I prepared after officially becoming the property of a man- KIDDING. (Oh, that's my new table, too. :D Anyways, sushi party. Taught the boy how to roll. I also made inari, but no photographic of that evidence exists.)


I made this meal for someone else once and it ended in disaster.  However, this time it came out, because I made enough for 6 people and there were no leftovers.  The chickpea cutlets and lemony potatoes from "Veganomicon" and another roasted garlic dressing.
Gumbo, cornbread, and a dirty stove. (It's been scrubbed up and down since.)



Injera crepes (or something) plus scrambled tofu w/ not-bacon and not-sausage

Chef Chloe's cashew and (forbidden) rice stuffed portobello 'shrooms. Old Table. Boo.

That's all folks!

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