I have discovered something about myself…….I’m a streaker………not that kind ……….yikes!
I am a food streaker! Seems like I get an ingredient in my mind and I go to extremes in making things with it, until the next ingredient comes along. Kinda food ADD!
So, right now tomatoes are on my radar. The Tomato Cobbler was so good with the cherry tomatoes and goat cheese biscuits……..yummy! But, what about those big tomatoes you have? Why not stack them or better yet, stack on them. As a kid, broccoli was on my eeewww list……you know, curling up your lip, no way is that going in my mouth. Well……as an adult it’s more of an mmmm and can’t wait to pop it in my mouth. The only way I won’t eat it these days is if its over cooked, you know it turns a weird green gray color and falls completely apart, so be careful when cooking.
Cooked to a tender crisp….add a shallot….gives an onion, garlic flavor all in one. Salt and pepper, a pinch of red pepper flake for heat, and gooey swiss cheese. Spoon on top of tomatoes cut in half inch slices, topped with more swiss cheese, pop them in the broiler and ta da, Broccoli Tomato Stacks.
They make a perfect side dish for any kind of meat or fish. They also would be a good vegetarian lunch. So whether for a side dish or as a meal itself, satisfy your food streak with these stacked up beauties.
Steam or sauté broccoli and shallots with pinch of red pepper flakes and salt and pepper to taste. Set aside.Cut tomatoes into 1/2 inch slices, place on paper toweling to drain for about 10 minutes.
Place tomato slices on a baking sheet lied with parchment paper.
Combine 2 tablespoons of swiss cheese into the broccoli and shallots.
Spoon broccoli mixture on top of tomatoes. Top with remaining cheese.
Broil 4-5 inches from heat for 7-10 minutes or until the cheese is melted and beginning to brown.
Keywords: broccoli, tomato, swiss cheese, shallot, side dish
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!!!!
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!!!!!!!
Heat the oven to 375°F with a rack placed in the middle of the oven
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.
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, 1/4 teaspoon garlic pepper and 1/2 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.
To prepare the biscuits:
In a bowl, whisk together the flour, baking soda, and salt.
Using your fingertips cut the goat cheese and 3 tablespoons of cold butter into the flour mixture.
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).
Drop the dough over the tomatoes, making 5 to 6 biscuits.
Sprinkle the remaining 1/4 teaspoon garlic pepper over biscuits.
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.
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.
Keywords: cherry tomatoes, cast iron skillet, onion, biscuits, bake, side dish, cobbler, goat cheese
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……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.
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.
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.
1–1/2 teaspoons real maple syrup (not pancake syrup)
Salt and Pepper to taste
2 green onions, chopped, for garnish
Instructions
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.
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.
Add bacon back in then taste and adjust salt and pepper if necessary. Garnish with green onions.
Keywords: sweet corn, red pepper, bacon, maple syrup, side dish
All of the ingredients come together to make this a tasty tribute to the glory of sweet corn!
