Italian Sausage Gravy

Super simple and can be made with any of your favorite sausages. This one makes a great topping for the Tomato Rolls.

 

2 Italian Sausage links

1/3c Small Diced Onions

1t Fresh Thyme Chopped

1T Butter

1T Flour

6 oz Beef stock

2 oz Heavy cream to finish (optional)

Salt and Pepper to taste

 

Remove sausages from their casing, break up into pieces. Heat the oil in a pan, sweat the onions. Add the sausage brown. Add the flour stirring to coat the sausage, and to cook the flour some. Pour in the stock, stir constantly so the flour doesn’t clump. Bring to a Boil then turn down to simmer for 5 to 7 minutes, so that the gravy has thickened and the sausage is cooked through. Finish with cream and season to taste. Serve over biscuits, Tomato Rolls or over veggies. 

 

 

 

Pumpkin Coconut Pancakes

I woke up this morning with a taste for something new and different, these sweet, pumpkinee pancakes are gluten free and just as satisfying as their buttermilk counterpart. This recipe will make 8 fist sized Pancakes.

4             Eggs

1 c          Pumpkin Puree

2T          Agave Nectar

2/3 c       Coconut milk

1/4 t        Cider Vinegar

1 t           Baking Powder

1/4c        Coconut Flour

In a bowl combine the first 5 ingredients. Add the flour and baking powder, mix thoroughly. Heat a large skillet over a medium flame (non stick works well but is not necessary) melt some butter in the pan, drop in about a third of a cup at a time to make the cakes. They will not bubble like regular pancakes when they are ready to flip, so keep an eye on them by lifting a small corner to see that they don’t get to brown. Flip cakes, to complete the cooking process, again keeping an eye on the coloring. Remove from pan, butter again 🙂 and enjoy

They are excellent with a fresh poached egg.

 

The basics

At Urban Stove we are dedicated to creating a comfortable in the kitchen environment, we are in business to help home cooks astonish their friends with their home made skills.

Think that making scrambled eggs is the best you can do… Let me just tell you, I was almost that bad when I started, I couldn’t have told you the difference between a large dice and a brunoise. Now though, I’d consider myself quite the expert in many kitchen facets.

I have been cooking since I was tall enough to reach the stove, and professionally for about 8 years. With two working parents who loved to cook, some of my best memories are around the kitchen table, getting my hands dirty. I remember one of the first times I was allowed to cook, my mom was making Chinese food, and I got to wring out the excess moisture in the cabbage, I remember wanting so badly to participate, it all looked so fun. To this day the smell of barbecuing chicken takes me right back to Mom’s backyard on a summer day. I’ll never make pancakes without thinking of the squiggles my Dad used to make for us, or the big fluffy, not from a box, Mickey Mouse cakes while we were camping. Food is a joyous adventure for many of us, but if you have no kitchen experience it can be a little scary.

Follow me around for a while; I’ll demystify cooking for you.

I am an aspiring entrepreneur; my plan is to bring Americans back to their kitchens. Intimate gatherings, a dinner party where you and your friends, in your kitchen, each with a dish to prepare, and with my professional instruction, will learn how to cook something new. Whether you want to get the family together or have a night in with your besties I can tailor a menu for the group’s specific wants and guide you to better home eating.