Comfort Food and Easy Entertaining

As a private chef, caterer and cooking instructor I am often asked "What do you enjoy cooking when you're at home on a weeknight or entertaining guests at your table?" I started this blog to answer that question. Here I will share with all of you the recipes that I find delicious and comforting. Many of the recipes are my own versions of classic dishes, some are contemporary twists on old ideas, and some are discoveries I made while perusing my grandmother’s vast collection of cookbooks dating back to the early 1900’s. Please enjoy these videos. I have also included links to some of the published articles I have written recently. Please feel free to comment here or email me directly with any questions, comments or general thoughts. My email address and information on my catering, private chef and private cooking classes can be found on my website: www.portlandcomfortfood.com

Biscuits and Gravy

1 comment:

Scott Hargrove said...

Southern Sausage Gravy

Serve this wonderful Southern-style gravy over hot split and buttered buttermilk biscuits. Biscuits with gravy make a great breakfast with fresh or spiced fruit, or serve along with a complete breakfast. The recipe below makes enough for two large portions… you’ll probably want to double it to make plenty – because everyone will want seconds!!
Ingredients:
• 8 ounces breakfast sausage
• 2 tablespoons shortening or lard
• 3 tablespoons flour
• 1 1/2 to 1 3/4 cups milk
• salt and pepper, to taste
• dash cayenne pepper, optional
Preparation:
Cook sausage in a medium skillet over medium-low heat, stirring and breaking up with a spatula. With a slotted spoon, removed the browned crumbled sausage to a paper towel-lined plate. Add 2 tablespoons shortening, vegetable oil, or lard to the drippings in the skillet. Add flour, stirring until blended and bubbling. Gradually add 1 1/2 cups milk; continue stirring and cooking until thickened and bubbly. Add the crumbled sausage. If too thick, add a little more milk. Taste and add salt and pepper. Stir in a dash of cayenne pepper, if desired.
Serve over hot split and buttered biscuits. Serve sliced tomatoes or fresh fruit with these, or serve as part of a bigger breakfast.

June 8, 2009 at 10:18 AM

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