Do you want your water Mommy?

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Today’s blog is in honor of Mother’s Day.  We all have funny and special memories not only on this special day, but throughout the whole year.

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My mom is a saint for putting up with the shenanigans of seven kids on a farm and taking care of my dad’s oldest brother, Uncle Frank.  Often she did not know who or how many friends would be staying for dinner, but she always managed to feed everyone.    Scan7

As my brothers and sisters got older, we would make a special meal for my mom on Mother’s Day.  One year everyone happened to be home at the same time and we made a special lunch.  After the meal was over, we had my mom go sit in the living room to relax.  The seven of us took care of the cleanup, and while clearing off the table my brother, Mike, noticed that mom still had a full glass of ice water.  With the glass in hand, he walks into the living room and as his is asking her “Want your water MOMMY,” he trips and my mother is showered with ice water.  You never heard so much laughter in that house!  To this day, we laugh about it, and when getting drinks, we ask my mom “want your water Mommy?

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Below I have included some of my mom’s favorite dishes that I have created over the years.  I make these when we are having brunch. They are great crowed pleasers.

Hope you enjoy! KK

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Sausage Gravy (left overs freeze very well)

Ingredients:

1 box of Swaggerty mild sausage

1 quart of half-n-half or heavy cream

8 cups of strong brewed coffee (my coffee of choice is “Tim Horton’s” dark roast)

1/4 to 1/2 cup of all-purpose flour

2 teaspoons of minced fresh sage (you can use dried just use less)

Kosher salt and cracked black pepper to taste

Procedure:

In a medium size pot or cast iron Dutch oven, cook the sausage breaking it up as it browns. Make sure you create texture leaving some large pieces.  Cook the sausage through and add the flour next, this is your roux and thickening agent. Turn your heat down to medium low and cook the flour and sausage together until you see no liquid.  Next add the coffee, sage and stir until you have a thick smooth sauce.  Bring to a simmer and cook for 3 minutes to cook out the flour taste, stirring the whole time so the bottom does not stick or scorch. Take off the heat and while stirring add the cream, once incorporated return to heat and let come to a slow simmer until thick.  Next taste and adjust salt and pepper if needed.  Serve over your favorite Biscuits or English Muffins.

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Buttermilk Biscuits: Preheat Oven 450 F or 230 C

Yield 10

Ingredients:

2 cups of bread flour (you can use all-purpose flour)

1/4 teaspoon baking soda

1 tablespoon of baking powder (I use Glabber Girl)

1 teaspoon of Kosher salt

1 tablespoon of black pepper (optional)

1/2 cup shredded seriously sharp cheddar cheese (I use Cabot) (optional)

6 tablespoons unsalted butter very cold (cubed)

1 cup buttermilk (approx. you may use more or less)

Procedure:

Combine the dry ingredients in a bowl of a food processor. Place the cubed butter into the food processor and pulse a few times until the flour resembles coarse meal. Add the buttermilk and mix until combined.  If your dough seems dry just add a bit more buttermilk.  The dough should be wet.  Turn the dough out onto a floured board. Gently pat the dough until it’s 1/2” thick (do not use a rolling pin). Fold dough 4-5 times, gently pressing the dough down to 1” thick. Use a round cutter or a large mouth water glass dipped in flour (so dough does not stick) to cut into rounds.  Place the biscuits on a cookie sheet lined with parchment paper, touching each other. (I like to brush the top of the biscuits with buttermilk before baking.)  Bake biscuits about 10-12 minutes.  The biscuits will be a beautiful light golden brown on top and bottom.  Do not over bake.

Optional: you can gently roll together the scraps and cut out a few more biscuits.

Note: You can freeze the cut biscuits on a cookie sheet and transfer to a zip lock freezer bag and keep them up to a month.  When you want fresh biscuits, simply place them frozen on a parchment lined cookie sheet and bake at 450 F or 230 C for about 20 minutes.

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