In a large skillet, brown the sausage. Drain the grease. Put it in a food processor & chop to fine pieces. Set aside.
Add 4 c. of milk to the skillet, stirring in the beef bouillon, seasoned pepper, and garlic herb seasoning. Simmer over medium heat for 5 minutes. Stir in sausage, add the remaining milk, & simmer for another 5-10 minutes.
In a separate bowl, mix 1 c. of warm water with 1 tbsp of flour. Stir until well mixed. Continue to add flour, 1 tbsp at a time, until the consistency of the mixture is that of a thick cake batter. Pour the flour/water mixture into the skillet & stir thoroughly until the gravy begins to thicken.
Remove from the heat & pour generously over freshly baked biscuits. Serve.
Combine figs & water in a saucepan over medium heat. Bring to a boil & cook until tender, and liquid has reduced.
Remove from heat & stir in the olive oil, balsamic vinegar, rosemary, thyme, & cayenne.
Add olives & garlic, & mix well. Season with salt & pepper to taste.
Cover & refrigerate for 4 hours or overnight to allow flavors to blend.
Unwrap cream cheese block & place on a serving platter. Spoon tapenade over cheese, & sprinkle with walnuts. Serve with slices of French bread or crackers.
Slit the skins on the tomatoes & put them in boiling water for a minute to get the skins off. Once skinned, put them in the blender to crush them. Add tomato paste to thicken it. Set aside.
In a food processor, pulse the onion, herbs, & pine nuts until neatly smooth.
In a nonstick pan, cook the mushrooms & onion/herb mixture with a bit of vegetable stock until translucent, then add the tomatoes. Cook for about 1 hour on a very low simmer until reduced by about ¼.
Chef’s Note: When serving I add a chicken breast with all fat removed, thinly sliced & dry grilled, & some heart healthy bacon dry grilled.
