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Tomato Cobbler
09/04/2011One day I will learn how to cook for the amount of people in attendance. The other night I cooked dinner for my dad, my brother and myself, and I cooked 11 chicken thighs. Eleven! I then made this entire tomato cobbler,...
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Loin of Pork with Fennel
09/02/2011If my memory serves me, I believe this is only the third pork recipe on my website, but I could be wrong. Regardless, there are few, and it is mainly because pork is usually not my friend. For one, when overcooked, it is...
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French Apple Tart
09/01/2011Ever since I saw this tart on the cover of Ina Garten's cookbook, Barefoot Contessa Back to Basics, I've wanted to try my hand at it. I loved the beautiful, rustic look of the tart and the idea of cutting it into slices and topping it with...
Read more
Tomato Cobbler
09/04/2011
One day I will learn how to cook for the amount of people in attendance.
The other night I cooked dinner for my dad, my brother and myself, and I cooked 11 chicken thighs. Eleven! I then made this entire tomato cobbler, with three pounds of grape tomatoes! I don’t know why I do this. But, I must say, the leftovers were a real treat. The biscuits stayed buttery and flaky and the tomatoes and caramelized onion flavors melded together perfectly.
This is another recipe you must try before summers end. I am sorry I am late on posting (or just making) these, and am now insisting you make the tomato-corn pie and now this cobbler in just a few short weeks, but I can promise it will be worth it.
The biscuits are actually Gruyere biscuits, which in itself calls for a phenomenal dish, but paired with the plump grape tomatoes and the sweet caramelized onions it really is a recipe for perfection.
Speaking of perfection- meet Tim’s sweet nephew, Camden:
Tomato Cobbler
Ingredients
2 tablespoons olive oil
2 tablespoons butter
2 medium onions, thinly sliced
4 cloves garlic, minced
1 teaspoon fresh thyme, minced
3 pounds grape tomatoes
3 tablespoons all-purpose flour
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly cracked black pepper
For the biscuits:
2 cups all-purpose flour
2 teaspoons baking powder
Kosher salt
1 stick (8 tablespoons) cold unsalted butter, small diced
1 cup grated Gruyere cheese, plus 2 tablespoons, divided
1-1/2 cups heavy cream
Instructions
Heat the olive oil and butter in a large saute pan over medium-low heat. Add the onions, sprinkle with a little Kosher salt, and cook until caramelized, about 25-35 minutes. Stir occasionally. Once caramelized, add the garlic and thyme and cook until fragrant, about 1-3 minutes. Let cool.
Preheat oven to 375 degrees F.
In a large bowl, mix the cooled onion mixture, tomatoes, flour, red pepper flakes, 1-1/2 teaspoons salt and some pepper. Set aside.
Make the biscuit topping:
In the bowl of a food processor fit with the steel blade, add the flour, baking powder and 1 teaspoon salt and pulse a few times to mix. Add the butter and pulse 10-12 times, until pea-sized chunks form. Add the cheese, reserving the two tablespoons, and pulse again. Pour the cream through the spout while pulsing until the dough forms. It will be sticky.
Transfer the tomato mixture to a 9×13 baking dish or something similar. Use an ice cream scoop or a 1/4 cup measuring cup to scoop a 1/2 cup of the dough. Arrange the dough in a circle on top of the tomatoes, leaving the center open (or just do as I did above). Sprinkle with the remaining cheese and bake until the biscuits are golden brown and the tomatoes are bubbling, about 1 hour 10 minutes. Let the cobbler sit for about 10-20 minutes before serving.
Enjoy!
Recipe from Pink Parsley
Posted in Side Dishes, Vegetables, vegetarian | Leave a commentLoin of Pork with Fennel
09/02/2011
If my memory serves me, I believe this is only the third pork recipe on my website, but I could be wrong. Regardless, there are few, and it is mainly because pork is usually not my friend.
For one, when overcooked, it is completely dry and disgusting. There is no salvaging it. Secondly, for a good six months I got sick every time I ate pork, and I do mean extremely sick. However, when you have a boyfriend asking you why you never make pork chops or pork in general, and you want to make a nice romantic dinner for him, you turn to pork. You know, to show you really care. Which, of course, I do.
I turned to my favorite cook- Ina Garten- in search of a recipe. In the corner of this recipe in one of her cook books, I saw the initials “TKH” scribbled there. Often when I get a new cook book, Tim goes through it and marks the pages with recipes he thinks he would like. Obviously I knew I didn’t have to look much further.
I then looked up the recipe online, and it was rated 5/5 stars. Perfect! I must say, this recipe was fantastic. My convection oven cooks very quickly, so the pork was a tad dry, but overall it was still phenomenal. This was my first time tasting fennel and while it didn’t taste nearly as much like licorice as I thought it would, that was a good thing. I will be making this again this fall, as I think it would be just perfect.
Enjoy!
Loin of Pork with Fennel
Ingredients
Olive oil
1 tablespoon unsalted butter
2 cups sliced yellow onions (2 onions)
2 cups sliced fennel (1 large bulb)
Kosher salt
freshly ground black pepper
2 large garlic cloves, minced
1 tablespoon fresh thyme leaves, minced
1 tablespoon white wine
3 cups fresh breadcrumbs (pulse about 12 white sandwich slices w/ crusts cut off in the food processor-DO NOT SUBSTITUTE)
1 (3-1/2 pound) pork loin, butterflied
Instructions
Preheat the oven to 425 degrees F.
Heat the olive oil and butter in a large saute pan over low to medium heat. Add the onions and fennel with 1 teaspoon salt and 1/2 teaspoon pepper. Cook for 15 minutes, or until the onions and fennel are tender and lightly browned. Stir occasionally. Add garlic and thyme and cook for another minute. Add white wine and deglaze the pan. Cool slightly.
Add breadcrumbs and another teaspoon salt to the stuffing mixture. Lay the pork on a board with the fat side down and sprinkle with salt and pepper. Spread the stuffing evenly on the pork and roll up lengthwise. Turn so the fat is on the top of the roll. Tie with kitchen string, rub with olive oil and sprinkle with salt and pepper.
Place on a baking rack on a sheet pan and roast for 30 minutes. Lower heat to 350 degrees F and continue cooking for another 20 minutes, until the interior reads 137 degrees F (be sure to check periodically because mine was finished at the initial 30 minutes). Remove from oven and cover tightly with aluminum foil. Let the pork rest for 15 minutes. Remove the string and cut into thick slices.
Enjoy!
Recipe by Ina Garten
Posted in Dinner | Leave a commentFrench Apple Tart
09/01/2011
Ever since I saw this tart on the cover of Ina Garten’s cookbook, Barefoot Contessa Back to Basics, I’ve wanted to try my hand at it. I loved the beautiful, rustic look of the tart and the idea of cutting it into slices and topping it with a scoop of vanilla bean ice cream was very appealing to me.
The only thing stopping me was that I hate making pie or tart dough. I hate the dough sticking to my fingertips, and I hate worrying about whether the butter is cold enough to produce a flaky crust.
I have come to the conclusion making pie/tart dough is like going to the dentist–I get serious anxiety about it but it really isn’t that bad. Actually, it is pretty painless. I literally Continue reading →
Posted in Dessert, Pies, Vegetables | Leave a commentTomato-Corn Pie
08/28/2011
This has been on my list of things to make for a very long time. Like, two years. I kind of forgot about it, until I saw it on one of my favorite food blogs the other day. With summer coming to an end, I didn’t want to miss out on the fresh corn and tomatoes and set out to make it as soon as possible.
I made it for dinner for Dougie and myself tonight, and it far surpassed every expectation I had for it. Really, how could it be bad when the main ingredients are tomatoes, corn and Continue reading →
Posted in Dinner, Vegetables, vegetarian | Leave a comment
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