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Brunch – Biscuits & Gravy
October 10, 2020 @ 11:00 am – 1:00 pm EDT
Learn how to make a comforting brunch of biscuits and gravy and a leek and potato hash. You will make everything from scratch – including the flaky buttermilk biscuits that will become a staple in your home!
**There will be a small amount of pre-work required in order to ensure the entire meal is completed in a timely fashion (potatoes will need to pre-cooked, ingredients will need to be fully measured). Place a medium saucepan over medium-high heat, add potatoes, cover with water, and generously season with salt; bring to a boil. Reduce heat to a simmer and cook potatoes until almost tender, about 10 minutes. Drain well and spread potatoes out on a baking sheet; pat dry with paper towels.
1 1/2 cups all-purpose flour, plus additional for dusting
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 stick (1/4 cup) cold unsalted butter
3/4 cup well-shaken buttermilk
1 tablespoon milk or cream for brushing biscuits
1 lb pork sausage
Unsalted butter, as needed (up to 4 Tablespoons)
1/4 cup all-purpose flour
4 cups whole milk
Kosher salt and black pepper, as needed
1 1/2 pounds potatoes, peeled and halved
2 tablespoons unsalted butter
1 tablespoon vegetable oil, plus more as needed
1 leek, sliced in half moons
Sea salt and freshly ground black pepper
Sour cream, for serving
2 medium bowls
Box grater (cheese grater)
Sheet tray, plus liner (silpat or parchment)
Spoon for cooking
Large non-stick or cast iron skillet (preferably – can also be stainless steel if necessary)
Medium top large saucepan
Meet your Host:
Rochelle Van Der Merwe is a professional chef that has over 10 years of teaching experience, both for home cooks and also for professional chefs. She has worked in a variety of professional kitchens, ranging from fine dining restaurants to catering, to healthcare.
Chef “Ro” has a variety of tips and tricks that home cooks can use in their kitchens to ensure the best possible outcomes. She has experience teaching many ethnic cuisines as well as baking and pastry. She likes to teach the technique rather than the recipe so that home cooks can feel more confident in creating meals that are entirely their own.