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Posts tagged ‘savory’

A Tale Of Two Cobblers

Making cobbler with summers best produce is one of my favorites. Using fresh seasonal fruit and vegetables  makes this delicious dish even more amazing. I thought I would make both savory and sweet just for fun. The other day I went to the farmers market and stocked up on fresh vegetables and fruit without knowing what I would make with them, I was inspired by Mollie @frugalhausfrau, she and I were commenting about how much fun it would be to make cobblers, pandowdy’s, crisps etc… she has some awesome recipes make sure you check her blog out.

Both recipes are original or as original as any recipe can be. I posted the cobbler pastry on food52 years ago, it is adapted from Julia Childs Galette dough. The savory cobbler is Vegetarian, loaded with vegetables in a rich mushroom leek cream sauce. I used a biscuit cutter for the cobbler top rather than a rough look and to finish it, I grated some gruyere on top of each round. The beauty of the savory cobbler is that you can make the mushroom and leek base and add whatever kind of vegetables you like or have on hand. Note: For the savory cobbler I added some baking powder, I had thought about that before and my friend Emily who made this also suggested it. It’s not necessary for the sweet cobbler really as I treat it more like a pie crust but can be used for both.

The dessert cobbler is made with fresh ripe nectarines which are sweetened only with some gooseberry jam that I made a few weeks ago, the cobbler top is roughly pressed on top of fruit and sprinkled with a little sugar before baking. There is really no recipe required for this you can ad lib adding the type of fruit you like and sugar or jam. I love super easy to prepare foods.

This week I am honored to co host Fiesta Friday # 185 with the totally awesome Monika @ Everyday Healthy Recipes and I am bringing both a dessert and main with me, both in the form of cobbler

Pastry for Cobbler

1 cup flour

1/4 cup cornmeal

2 tsp baking powder (recommended for savory cobbler)

1/2 tsp salt

2 tsp sugar or brown sugar (Use 1 tbs for the savory cobbler pastry)

3 tbs cold butter cut into pieces

1/4 cup sour cream

1/4 cup whole milk

Whisk together the dry ingredients, add the cold butter and break up with your hands or pastry cutter until it looks crumbly. Add the sour cream and milk and mix with a fork. It will become a cohesive but slightly wet/moist dough. Set aside or refrigerate until ready to use.

Savory filling

3 small leeks, using only the white parts, cleaned VERY well (I cut into rounds and put in cold water rinsing until there is no sand in the bottom of the bowl)

1 package of mushrooms (I used white button) cleaned and sliced

String beans ( I used yellow) stem end removed (I did’t measure add as much as you like)

1 medium size zucchini – cut into bite size pieces

2 small carrots quartered lengthwise

2 tbs flour

cherry tomatoes cut in half

3 sprigs thyme

white wine (about 1/2 cup)

1 cup heavy cream (You can also use light cream, milk, half and half or non dairy milk)

splash of Worcestershire sauce (omit if making vegetarian or vegan)

salt and pepper to taste

Heat oven to 375 degree’s. Line a sheet pan with parchment, place the zucchini, carrots and beans on the pan, drizzle with olive oil and sprinkle a little salt and pepper and roast until tender (approximately 20 minutes. While the vegetables are in the oven, put a little butter in a sauté pan and add the leeks, cook on medium high until softened, add the mushrooms and continue cooking until soft. Add the flour and continue to cook stirring so that the flour coats the leeks and mushrooms, add the wine, continue to cook, it will thicken considerably, stir in the cream and thyme,  cook until thickened, you can add a little water to thin it out if desired. Add the Worcestershire sauce and cherry tomatoes and continue to cook for about 10 minutes, remove the thyme sprigs. When vegetables in the oven are done add to the cream sauce and let cool a bit and spoon into baking dish, or a  10 inch cast iron skillet.

Making the cobbler

Increase oven temperature to 400 degree’s. Press the pastry into a circle approximately 1/2 inch thick. Using a glass or biscuit cutter cut rounds using all the dough. Place on top of the filling, grate a little gruyere or your favorite cheese on top of the rounds and bake until golden brown and bubbly about 35-45 minutes depending on your oven.

Nectarine Gooseberry Cobbler

1 small cobbler made in 6 inch cast iron skillet – serves 2

First let me say many will not have gooseberry jam, you can use anything you want or omit jam and use just fruit mixed with a little sugar.  I happened to have gooseberry jam in the fridge but any jam would be good, cherry I think would be delicious.

2-3 nectarines, cleaned and sliced

1/3 cup gooseberry or your favorite jam (if using just fruit add 2-3 tbs sugar)

Heat oven to 400 degrees. Place a sheet of foil or parchment on baking sheet. Mix the fruit and jam or sugar and put into the skillet,  press the cobbler crust on top, sprinkle with a little sugar and bake until browned and bubbly approximately 30 minutes. Serve with a scoop of vanilla ice cream, whipped cream, heavy cream poured on or a spoonful of lightly sweetened creme fraiche.

 

 

 

 

Bake Together-Goat Cheese, Pepper, Lemon Sables

Goat Cheese, Lemon,Pepper Sables


Abby Dodge’s Bake together this month is Sables,we used her spicy Parmesan sable as the base recipe and I tweaked it a bit to accommodate the ingredients that I used. Because I used goats cheese which is more moist than parmesan I decreased both the butter and liquid and instead of using water I used cold freshly squeezed lemon juice. The pepper is a 5 pepper blend, pink, white, black, green and central american allspice which I crushed using a mortar and pestle. The addition of lemon zest as well as lemon juice gives these sables a tangy flavor and the goat cheese and pepper give a bit of a bite. I served with some soft goat cheese with red pepper jam and tomato jam. Delicious! Here is the link to Bake Together with Abby Dodge.


6 oz flour- 1 1/3 cups
2 oz crumbled goat cheese
1 tsp salt
1 tsp mixed whole 5 pepper blend crushed with mortar and pestle
zest of 1 lemon
7 tbs cold unsalted butter
2 tbs  cold lemon juice
Weigh or measure the flour, crush the peppercorns and add to the food processor along with the salt and lemon zest, pulse a few times. Add the goat cheese and butter and pulse until it resembles crumbs, add the lemon juice and pulse 2 or 3 more times.   Dump the moist crumbs onto the unfloured counter and gather into a pile. With the heel of you hand, push and gently smear the crumbs away from you until they start to come together in a cohesive dough. Two or three ‘smears’ should do the trick. Using a bench scraper, gather the dough together and turn it about 45 degrees and give it one or two more smears.  Gather the dough together and shape the dough into a 7 1/4-inch long and 2 1/4 -inch wide rectangle using the bench scraper to make the sides nice and straight. Wrap tightly in plastic wrap and refrigerate until very firm, about 3 hours, or up to 2 days.
Position a rack in the center of the oven and heat the oven to 375°F.  Line two large baking sheets with parchment. Using a thin, sharp knife, cut the logs into 1/4-inch slices and arrange about 1 inch apart (they don’t spread much at all) on the prepared sheets. Bake, one sheet at a time,  until nutty brown around the edges, 16 to 18 minutes. If you like, sprinkle the crackers with a little kosher salt just as the baking sheets come out of the oven. Serve slightly warm or room temperature.