The kitchen has been an ever-present component of my life, as I’m sure it is for most. Some of my best ever memories took place in the kitchen. I have been fortunate enough to work with some of the best chefs in the industry (in my humble opinion) and have learned much. The list of credits I would have to give to everyone I have learned from is far, far too long for me to list here. So to all of them I would like to say “thank you.”
However there is ONE chef I have a particular fondness for…
This month, in celebration of Thanksgiving, I’ll be featuring recipes from the secret kitchen grimoire of Chef Deb Hummer. I should be forthcoming in saying I am a bit partial to her cooking as she is my paramour. This lady has my heart, as well as my tummy, in her little flour covered hands.
One of our favorite things to do is cook together. We get into the kitchen and turn on some music and make dinner. I am humbled to admit she is a far better with the kitchen wizardry than I could ever be. Her breads are amazing, to the point I beg her for a loaf all the time. Deb’s cookies would make you sell your soul to the devil for a dozen…I know this to be true. I would slap the pope for a batch of her peanut butter bacon cookies. Even her grilled cheese sandwiches have a certain something that makes you wiggle your toes like you did when you were a kid. Her collection of cook books is beyond impressive. Chef Deb can cook a vegan meal to a full southern style barbecue. I do stand in awe of her abilities in the kitchen.
Our favorite recipe to make together is the southern classic, Biscuits and Sausage Gravy. Deb makes the best biscuits using cream instead of buttermilk and I always handle the gravy.
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cup cream
- Mix flour, baking soda and salt in a bowl until thoroughly blended
- add 1 1/4 cup cream
- knead together until it forms dough (about 5-6 minutes should do it)
- place in tablespoon sized (or whatever size you so desire) balls on a baking sheet
- bake in a 425 degree oven for 12-15 minutes
Peppered Sausage Gravy
- 1 pound ground sausage (unseasoned)
- 1/2 cup butter (melted)
- 1/2 cup flour
- 1-2 cups milk or cream
- Rosemary (to taste)
- Sage (to taste)
- 1 1/2 tbsp. ground pepper
- brown sausage over a medium-high heat.
- add rosemary and sage to browning sausage to taste. (I personally prefer more sage than rosemary but your tastes may differ)
- in a separate skillet combine the melted butter and flour until it is thoroughly mixed.
- add milk over a low heat
- stir constantly to avoid scalding the milk
- drain sausage as best you can (a little sausage grease is good)
- combine sausage to gravy and stir
- drop in the pepper to finish and stir well.
All that is left is to split the biscuits open, put them on a plate and ladle great heaps of gravy on top and enjoy!