- 2 tablespoon olive oil (or butter)
- 1.5 lbs bulk basil garlic chicken sausage (or any type of ground meat you prefer)
- 1 1/2 cups coarsely chopped onions (about 1 large onion)
- 1 fennel bulb, core removed, thinly sliced
- 2 or 3 garlic cloves, minced
- 1 teaspoon salt
- 1 to 2 teaspoons dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 4 to 5 cups sliced mushrooms
- 1 tablespoon Dijon mustard
- 2 cups peeled and chopped sweet potatoes (or butternut squash)
- 2 cups peeled and chopped carrots (or parsnips)
- 1/2 teaspoon ground black pepper
- 3 cups mushroom stock
- 3 tablespoons cornstarch dissolved in 1/2 cup cold water
- 1 cup fresh or frozen green peas
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- Dash of hot sauce (optional)
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 6 tablespoons melted butter
- 1 cup buttermilk or plain yogurt (I used nonfat yogurt)
- 1 teaspoon chopped fresh dill (or any herb you have on hand)
1. Preheat the oven to 400 degrees F. Lightly oil a 9 X 13-inch baking dish.
2. Warm 1 tablespoon of the oil in a Dutch oven or soup pot. Add the sausage and saute just until all of the pink is gone. Remove the sausage and all of its juices and set aside in a bowl to add back later. Warm the other tablespoon of oil in the same pan. Add the onions, fennel and garlic, cover, and cook on medium heat for 10 to 12 minutes, stirring occasionally.
3. Add the salt, thyme, crushed red pepper flakes, mushrooms and mustard. Cook until the mushrooms start to release their juices, about 5 minutes.
4. Add the sweet potato, carrot, black pepper and water or stock, and bring to a boil. Then reduce the heat, cover, and simmer for 15 to 20 minutes, until the vegetables are just tender.
5. Stir the dissolved cornstarch mixture into the simmering vegetables, stirring constantly. When the liquid starts to thicken, mix in the peas, soy sauce and salt. Add the cooked sausage back to the pot. Taste and adjust the seasonings, if needed. (You can also add a dash of hot sauce.)
6. Pour the vegetable/sausage mixture into the prepared baking dish, and set aside.
7. In a mixing bowl, sift together the flour, salt, baking powder, and baking soda. In a separate bowl, mix together the melted butter and buttermilk or yogurt. Combine the wet and dry ingredients with as few strokes as possible to make a soft dough.
8. Drop the biscuit batter over the vegetables in the dish in six equal mounds. Sprinkle the dill over the dough.
9. Bake for 25 to 30 minutes, or until a knife inserted into the center of a biscuit comes out clean. Serve immediately.
Into the oven it goes
February 21, 2011
Winter Comfort in a Bowl-Vegetable and Sausage Cobbler
This is one of those recipes that surprises you with its astounding goodness. In search of something wintery and cozy to serve my craft night buddies I had been sitting on this recipe from Moosewood Cookbook called Vegetable Cobbler. It sounded a tad strange since I've only had cobblers of the sweet kind. But I figured it had biscuits on top and well, as you may know from my last post, biscuits are one of my favorite foods.
The result was something so cozy and delicious that it sent some folks back for seconds. We decided it was a cross between Shepard's pie and chicken pot pie. I'm really glad I took a chance on this one as it's definitely something I'll be making again and again (I ended up making it again 5 nights later). I added some basil garlic chicken sausage to the recipe and altered the vegetables I used a bit as I wasn't in the mood for corn or white potatoes. And if you don't fancy yourself a baker don't let the biscuit part scare you; drop biscuits don't require any rolling out or cutting. Here is the recipe as I made it.
Vegetable and Chicken Sausage Cobbler
adapted from the Moosewood Classics Cookbook