Proving that tomatoes can turn a classic dessert into a savory delight.
Even though turning on the oven in the middle of August isn’t on the top of most people’s list, there are a few dishes that are worth the extra mercury on the thermometer. Tomato cobbler is one of them.
“Cobbler? But that’s a dessert!,” is the reaction of most folks. Not in this case. This cobbler is a savory take on the classic sweet dessert and uses fresh and juicy summer tomatoes in place of the fruit (though, technically, tomatoes are also considered to be fruit).
Why tomatoes, you ask? Sure, you could throw them in a nice, cold salad, but have you ever popped them in the oven and baked them until they burst? Their natural sugars are enhanced with the application of heat and roasting them brings out their sweetness and even more flavor over eating them raw. In short, roasted tomatoes are a-mazing. If you have access to heirloom tomatoes, splurge and use them in this dish as they have even more “meat” and flavor to them than most tomatoes in the market.
To make this easy tomato cobbler, the vegetables (or “fruit and veg”) are cooked in a pan and poured into a baking dish over a cornmeal batter. To give it an even more homey and rustic look, use an ovenproof or cast iron pan to cook, bake and serve it in. And if you get the hankering for this savory side dish and tomatoes aren’t in season, simply use drained, canned tomatoes (the no-salt added kind). It tastes great when served fresh out of the oven, but tastes even more heavenly if it is allowed to sit and cool a little while and served at room temperature. It also makes fantastic leftovers when reheated and served the following day.
Grab the sumptuous flavors of late summer while you still can, crank up that oven, and make this mouthwatering cobbler as soon as humanly possible.
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What if I said that you could take an amazing dish that’s traditionally made with beef and make it equally as delicious with a swap-out of mushrooms?
If you’re thinking about taking on the seemingly daunting task of cooking for your sweetheart this Valentines Day, but haven’t a clue what to make, then you’ve come to the right place. Yes, you could go the usual route and do the steak and potatoes thing, but it’s so…common. And what if your date isn’t of the omni/carnivore persuasion, eh? What if I said that you could take an amazing dish that’s traditionally made with beef and make it equally as delicious with a swap-out of mushrooms? Now you’re curious. Read on.
The following is a great twist on the classic French dish, Boeuf (beef) Bourguignon, where beef stew meat is cooked with carrots, onions, herbs and tomato paste. It is then simmered in red wine until the beef is tender and the sauce has thickened and concentrated all of those lovely flavors into a savory, gravy-like sauce. This mushroom bourguignon replaces the beef with hearty mushrooms, like portobellos and criminis, but uses the same techniques — and most of the same ingredients — as the original. The traditional dish uses pearl onions, but I opted for peas as they give the dish some more color. Even better, this mushroom version takes a fraction of the time to cook.
Lastly, I must give credit where it’s due. This recipe was adapted from the original incarnation of Mushroom Bourguignon by Deb Perelman on SmittenKitchen.com. It’s featured in her new cookbook, The Smitten Kitchen Cookbook, and the first time I laid eyes on the recipe — and the book — I was smitten. I highly recommend picking up this book; it’s full of dazzling looking dishes that are great for cooks of any skill level, and it features both meat and vegetarian main dishes.
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