■Sausage Grave and Biscuits■
Savory sausage gravy, a specialty among country folk, is best served ladled over fresh hot biscuits. It's also one of those dishes that can be served for breakfast, brunch or as a quick, easy and satisfying supper.
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
1/3 cup vegetable shortening
3/4 cup milk
Melted butter for brushing tops of biscuits

1. Preheat oven to 425*F ( 220*C).

2. In a mixing bowl, combine flour, baking powder, sugar and salt. Cut in the shortening using a pastry blender until the mixture resembles coarse corn meal.

3. Using a fork, stir in just enough milk so that dough leaves side of bowl and rounds up into a ball. (Too much milk will result in sticky dough, too little and biscuits will be dry.)

4. Turn dough out onto a lightly floured surface and knead lightly a few times, about 30 seconds.

5. Roll to 1/2 to 3/4-inch thickness and cut with a floured 2-inch biscuit or cookie cutter. Place on a lightly greased baking sheet about 1-inch apart for crusty sides, or together for soft sides.

6. Brush tops liberally with melted butter.

7. Bake 12 to 14 minutes or until lightly browned. Remove immediately from baking sheet and serve hot. Makes about 1 dozen biscuits.

Cook's Note: There's no law that says biscuits have to be round. For quicker, easier biscuits, roll dough into a 1/2 to 3/4-inch thick rectangle and cut evenly into square biscuits. This eliminates having to re-roll the scraps when using a biscuit cutter.


400g Pork ground beef(挽肉)
2 table spoons Sage(セージ)あればフレッシュのものを
1 table spoons Rosemary( ローズマリー)あればフレッシュのものを
1 table spoons Time ( タイム)あればフレッシュのものを

2 tablespoons finely chopped onion
6 tablespoons all-purpose flour
1 quart milk

1/2 teaspoon ground nutmeg
1/2 teaspoon Worcestershire sauce(ウスターソース)
1/4 teaspoon hot pepper sauce Salt and freshly ground pepper to taste

Cook sausage and onion in a large skillet over medium heat until sausage is nicely browned. Drain, reserving

2 tablespoons of the drippings. 2. Stir in flour; cook over medium-low heat until mixture bubbles and turns golden, about 2 to 3 minutes.

3. Stir in milk; add seasonings; cook, stirring constantly, until thickened.

4. Serve hot ladled over split, freshly
baked biscuits. (上のレシピへ)

5.Coverd gravy sauce(上のレシピへ)
8 tablespoons(1 stick) meltedunsalted butter, plus more for waffle iron
2 cupsall-purpose flour
1/4 cuppacked light-brown sugar
1 teaspoonbaking soda
1 1/2 teaspoonsbaking powder
1/2 teaspoonground cinnamon
1/2 teaspoonsalt
3 large eggs, separated, room temperature
2 cupsbuttermilk, room temperature
1 teaspoonpure vanilla extract
1.Grease waffle iron with a small amount of melted butter, and heat. In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, and salt.

2.In a separate bowl, whisk together egg yolks, buttermilk, melted butter, and vanilla. Pour into dry mixture, and combine.

3.In a medium bowl, beat egg whites until stiff but not dry. Fold whites into batter.

4.Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid, and bake 3 to 5 minutes, until no steam emerges from waffle iron.

5.Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200°, while using remaining batter.
■Potato fried pankes■
1 small yellow onion(about 5 ounces), peeled and grated on the large holes of a box grater

3 Yukon gold potatoes(about 1 pound), peeled and grated on the large holes of a box grater

1 tablespoon chopped freshdill, plus sprigs for garnish

1/2 teaspoonsalt Pinch freshly groundblack pepper

1 large egg white 4 ouncesgravlax

1/4 cupreduced-fat sour cream Olive-oil cooking spray
1. Preheat oven to 450°. Place grated onion in a fine sieve, and press out as much moisture as possible. Combine onion, potatoes, chopped dill, salt, pepper, and egg white in a medium bowl, and stir to combine.

2.Coat two baking sheets with olive-oil cooking spray. Form pancakes by dropping about 1 tablespoon mixture on tray for each and flattening into disks. Bake until golden brown on bottom, about 10 minutes, rotating trays once during cooking. Remove from oven, and turn pancakes over. Return to oven, and bake until brown on both sides, about 7 minutes more.

3.Serve pancakes topped with gravlax and a dab of reduced-fat sour cream. Garnish with dill sprigs.