Bible Lesson #9: Home Is Where the Heart Is... Biscuits & Gravy & Country Folk

As any New Yorker has their staple of a signature bagel, any farm and country person has their staple of biscuits and gravy (B&G). Its simplicity is completely understated, however its savory aroma and homey decadence is right on target. Having spent a chunk of time this weekend discussing the power of food and its associations and along with the power of childhood memories, this dish is one that inexplicably falls into that category. The warmth and memory which I associate with B&G comes from my grandmother. While slowly her health is deteriorating and she isn't quite the same Grandma which we all grew up with, many memories I have associated with her involve food, with B&G being in the top 5 of that list. (Remind me to get her recipe soon!) I find that whenever I am feeling particularly domestic or homey, with that tinge of home and family sickness, B&G is one sure fire remedy to fill that slight missing void.

My Role Models - Grandma Lois (On the left, in black)
and her sisters

I have not had the opportunity of working with Grandma Lois yet on perfecting some of my cooking and recipe skills that women of their generations inherently seem to posses. However, I have done experimenting of my own to find a recipe for B&Gs that I feel confidently enough competing with those monumental women. So please test my theory and decided for yourself...






Jess' Biscuits & Gravy:
1 lb ground pork sausage
1 Tbsp Butter PLUS 3 Tbsp (total 4)
3 Tbsp flour
2 1/2 C. milk
S & P to taste

Directions:

-Brown ground sausage with 1 Tbsp butter.

-Once browned, add 3 remaining Tbsp butter, melt completely

-Once melted, sprinkle in flour and stir until absorbed. Will make a thick meaty mixture.

-Turn heat on burner up to HIGH
-Pour in milk and stir constantly. (High heat helps gravy thicken)
-Continue to stir on high heat until gravy becomes thick and bubbly. Remove from heat. Add Salt & Pepper to taste.

-Serve on delicious biscuits!

This is round 2, just some seconds... no big deal.

-I have yet to find a solid biscuits recipe that I like, so to save on time I use store bought pop canister biscuits, still yummy and buttery.

Healthier Alterations:
-Use Turkey sausage
-Use whole wheat flour
-Use skim milk

*If your gravy fails to thicken, mix a “paste” of 2 Tablespoons flour with 3 Tablespoons of water.  Stir the mixture into your gravy, little bits at a time until the gravy thickens to desired consistency.  Do NOT sprinkle flour directly into the gravy.  That’s how lumpy gravy is made.  :)

Bible Lesson #1: Fried Pork Chops with Tomato Gravy & Split Spuds

First attempts can always be somewhat nerve-racking, but this time = success! I decided to start out strong with this recipe and just jump in. These pork chops have turned into one of my Favorite dishes, I've remade them about 3 times in the past month, and my roommates and friends told me they were belonged in the top 2 pork chops (restaurant included) they had ever had... soooooo good - and super easy! Make you and your man happy with this little number. Also I posted the recipe below for these easy and yummy baked potatoes with a flare. Dig in!

Fried Pork Chops w/ Tomato Gravy & Split Spuds & Veggies - YUM!

Lady's Fried Pork Chops & Tomato Gravy:

4 bone-in center-cut pork chops (1 inch thick, ½ pound each)
Salt and black pepper
¼ teaspoon garlic powder
3 tablespoons olive oil
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons finely chopped onion
¼ cup all-purpose flour
1 1/2 cups whole milk
1 ½ cup chicken broth or water
1 can (14.5 ounces) diced tomatoes, drained


Directions:

Lightly sprinkle the chops on both sides with salt and black pepper, sprinkler with the garlic powder. In a large skillet, heat the oil over medium-high heat. Add the chops and cook, without moving, until a dark golden crust forms on the bottom of each, 5 to 6 minutes. Flip the chops and cook 5 minutes more. Transfer to a paper-towel lined plate to drain.

Add the butter in the skillet and melt. Add the onion and cook, stirring, until softened, about 5 minutes. Go ahead and reduce the heat if the onions start to brown too quickly. Sprinkle the flour over the onions and cook, stirring, 1 minute. Slowly whisk in the milk, then the broth or water. Simmer the mixture until thickened, about 5 minutes. Whisk in the tomatoes, ½ teaspoon salt, and ¼ teaspoon black pepper. Spoon the sauce over the pork chops and serve up to a hungry family.

http://www.pauladeen.com/recipes/recipe_view/fried_pork_chops_with_tomato_gravy/

Jess' Split Spuds:

4 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
2 Tbsp Butter
Sea Salt or Kosher Salt
Freshly Ground Black Pepper
Directions:
Preheat the oven to 425˚F. Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.