Tomato Cobbler

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Tomato Cobbler


Tomato Cobbler

One of the great joys of a garden, is the wonderful produce you receive,and receive, and receive …………..We have a lot of tomatoes. Correction we have a lot of small tomatoes. Just a heads up, if you ever want to plant cherry tomatoes……..1 plant will do……….they are prolific little suckers.  But,they make a beautiful Tomato Cobbler.

I must admit, this year was not my finest garden. The weather was odd, too wet, too cool, then too dry. Not the best growing conditions. But, what it did produce was……..well, wonderful! There is nothing in the world better than a home grown tomatoes. No store bought can ever compare……ever!!

But what to do with them? One of my claim to fame dishes has alway been Bruschetta. I am always asked to bring it to gatherings. I think what really makes it good is the goat cheese that I serve with it. Now, I must give credit for the goat cheese to my friend Michelle. She introduced me to the combination years ago.THANK YOU Michelle!

So, back to the tomatoes………I also think that balsamic vinegar brings out the very best in tomatoes……..it’s part of my bruschetta recipe, but I wanted to make a dish that was warm…..kinda stewed tomato like……only better.

Tomato Cobbler………Scientifically speaking, a tomato is definitely a fruit. True fruits are developed from the ovary in the base of the flower, and contain the seeds of the plant. Today’s Science lesson…….lol.

So, why not make a cobbler. I do not hold to the sugar on sliced tomatoes as many do, I prefer salt. So, savory not sweet for a topping. Biscuit came to mind, but so did goat cheese…….goat cheese biscuits?? You bet!!!!

Tomato Cobbler 1

I replaced some of the butter with goat cheese……….OMG it was the perfect topping for the tomatoes, which were added to sautéed onions, and balsamic vinegar, with just a touch of flour to thicken. The biscuit are drop biscuits, so no messy rolling and cutting…….just plop them on top. A touch of parmesan on top during the last few minutes and you have Tomato Cobbler.

Tim is not a fan of the tomato per say but, he really enjoyed the cobbler. It was a nice complement to a grilled steak.

So, if you have an over abundance of tomatoes or are looking for a yummy tomato recipe……..Tomato Cobbler!!!!!!!

Tomato Cobbler Collage

Tomato Cobbler
Author: 
Serves: 6
 
Ingredients
  • 2 pints cherry tomatoes
  • 
2 teaspoons coconut oil
  • 1 onion, peeled and thinly sliced
  • ¾ teaspoons salt, divided
  • 2 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • 
2 tablespoons all-purpose flour
  • For the biscuits:
  • 1½ cups all purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoons salt
  • 2 tablespoons (1 oz.) goat cheese
  • ½ cup buttermilk
  • 3 tablespoons unsalted butter
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon garlic pepper - divided
Instructions
  1. Heat the oven to 375°F with a rack placed in the middle of the oven
  2. Pick the stems off of the cherry tomatoes and rinse them under running water. Larger tomatoes can be sliced in half, but I generally just leave the tomatoes whole.
  3. Warm the coconut oil in a 10-inch cast-iron or high-sided stainless steel skillet over medium-high heat. When warm, add the onions, ¼ teaspoon garlic pepper and ½ teaspoon of salt. Sauté until the onions are very soft and tender, about 10 minutes, Stir the garlic into the onions and cook until fragrant, 30 to 60 seconds. Pour in the balsamic vinegar and cook until almost evaporated. Stir in the flour and cook until the flour is paste-like. Remove the pan from heat. Add the cherry tomatoes and 1 teaspoon of salt, carefully stirring and folding until the onions are evenly mixed with the tomatoes.
  4. To prepare the biscuits:
  5. In a bowl, whisk together the flour, baking soda, and salt.
  6. Using your fingertips cut the goat cheese and 3 tablespoons of cold butter into the flour mixture.
  7. Make a well in the center of the dry ingredients and gradually in the buttermilk. Slowly mix the dry into the buttermilk, stirring until just moistened (add more or less milk as needed).
  8. Drop the dough over the tomatoes, making 5 to 6 biscuits.
  9. Sprinkle the remaining ¼ teaspoon garlic pepper over biscuits.
  10. Cook for 45 to 50 minutes, until the tomatoes are very bubbly and the tops of the biscuits are nicely browned. Sprinkle with parmesan cheese and bake for an additional 8-10 minutes.
  11. Remove from the oven and let the cobbler rest for about 15 minutes….then enjoy!
Notes
You can use any kind of tomato, just be sure to cut into bite size chunks.
You can prepare this in a skillet and transfer to a baking dish if you do not have a cast iron skillet.

Tomato Cobbler

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Confetti Maple Bacon Sweet Corn

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Confetti Maple Bacon Sweet Corn


Sweet corn season is almost past, and I would be remiss if I did not pay tribute to the glory those beautiful golden ears are!

Confetti Maple Bacon Sweet Corn

Confetti Maple Bacon Sweet Corn……even the name is yummy sounding!

Living in the Midwest ……….corn belt………we have the best sweet corn! Sweet juicy,delicious, bi colored nuggets of pure bliss…….did I mention we love sweet corn.

Corn

Every area in the Midwest has that one grower that everyone flocks to when corn season is here. There are several in our area, although my Uncle Russ has always grown the best sweet corn, but I may be biased………not! Everyone waits patiently for those growers to harvest that first crop.

Some things are a natural with corn……….bacon, green onions, red peppers, and butter. Well this recipe has all of those and a few special touches.

Corn Skillet

I added just a bit of maple syrup……not the pancake, Aunt jemima kind, but the real maple syrup. I normally add a bit of sugar to caramelize something I sauté, but adding the syrup was just the right touch for sautéing and for flavor. I also added a touch of brandy…….just a smig of liquor will deglaze a pan and get an additional depth of flavor.

We had this as a side dish to bratwurst and it was perfect, but any thing from the grill would be great.

Confetti Maple Bacon Sweet Corn

Confetti Maple Bacon Sweet Corn
Author: 
Serves: 4
 
Ingredients
  • 2 slices applewood smoked bacon, chopped
  • 1½ Tablespoons, unsalted butter
  • 2 ears sweet corn, kernels cut off cob
  • ¼ cup sweet onion, chopped
  • ¼ cup sweet red pepper, chopped
  • 2 teaspoon brandy
  • 1-1/2 teaspoons real maple syrup (not pancake syrup)
  • Salt and Pepper to taste
  • 2 green onions, chopped, for garnish
Instructions
  1. Add bacon to a medium skillet over medium heat. Cook until crispy then remove to a paper towel-lined plate to drain and set aside. Remove all but a teaspoon of bacon grease from skillet.
  2. Add butter to bacon grease in skillet, swirl until melted. Stir in sweet corn, sweet onion, red pepper,brandy, maple syrup, salt, and pepper then turn the heat up slightly and toss to combine. Sauté for 7-8 minutes or until corn is tender and caramelized, stirring every so often.
  3. Add bacon back in then taste and adjust salt and pepper if necessary. Garnish with green onions.

All of the ingredients come together to make this a tasty tribute to the glory of sweet corn!

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Beet, Cucumber, Sweet Onion Salad with Dijon-Honey Dressing

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Beet, Cucumber, Sweet Onion Salad with Dijon-Honey Dressing


Beet Cucumber Onion Salad

When I first started to expand my culinary skills, the internet was not readily available……..truly shows my age…………but, cable TV and the start of the Food Network ,along with food magazines got my creative cook on.

Now, I love magazines and love to cook……match made in heaven. I got subscriptions to Gourmet, Bon Appetit, and Cooking Light. Later it was Food and Wine, Fine Cooking, and the list went on. Not to mention all the little cookbooks at the checkout counter. I had stacks and stacks of them. I would pour over them trying to find just the right recipe.

The Beet Cucumber Sweet Onion recipe came from Bon Appétit, the July 2002 edition. Later, I saw it again on one of my favorite recipe search websites, Epicurious, the hours I have spent on this web site……….oh my!!!

Beet Cucumber Onion Salad 1

About the beets…….as a child…….never, never never, would I eat them. As an adult, whole different story. I totally love them. And, because I love them I grow them every year in my garden. They are easy to grow……just be sure to thin them so they have room to spread out. Cooking them is a breeze…….roast them!

All you need to do is wash them, clip off the tops leaving about and inch or so, leave the tap root on , place them on a foil lined cookie sheet ,sprinkle a little water on them, cover with foil and bake in a 400* oven until tender. Let them cool slightly, and the skins peel right off. At that point you can use them in the Beet, Cucumber, Sweet Onion Salad with Dijon Honey Dressing or your favorite beet recipe. You can also freeze them. They freeze beautifully.

The hardest part of this recipe is roasting the beets, which isn’t hard at all. The rest is easy peasy………just slice and arrange. Whisk together the dressing and you are all set. This can be done in advance and is easy to take with you…….it’s still summer picnic and family reunion time. Who doesn’t want an easy take along……that bonus……. is really pretty………….Beet, Cucumber, Sweet Onion Salad with Dijon Honey Dressing!

Beet Cucumber Onion Salad Collage

Beet, Cucumber, Sweet Onion Salad with Dijon-Honey Dressing
Author: 
Serves: 4
 
Ingredients
  • 6 medium beets, trimmed
  • 1 large cucumber, unpeeled, cut into ¼-inch-thick rounds
  • ½ sweet onion (such as Maui or Vidalia), halved lengthwise, thinly sliced
  • 4 teaspoons honey
  • 4 teaspoons apple cider vinegar
  • 1½ teaspoons Dijon mustard
  • ⅓ cup olive oil
Instructions
  1. Preheat oven to 400°F. Wrap each beet in foil, enclosing completely. Place on rack in oven and bake until beets are tender when pierced with fork, about 1 hour Cool in foil. Peel beets, then cut each into 6 slices.
  2. Arrange beets, slightly overlapping, on half of large platter. Arrange cucumber slices on other half. Scatter onion in center. (Can be made 4 hours ahead; chill.)
  3. Whisk honey, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. Drizzle over vegetables.

 

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