It’s February here in New York, and we know what that means: publicly cursing at the weather, knitting on your couch while indulging the Jersey Shore and of course EATING. And why not start prepping for summer early with a classic summer dessert, berry cobbler!
I don’t actually have a berry cobbler recipe, so this recipe comes from the domestic goddess, Taylor Coghill, who makes Paula Deen inspired treats like milk chocolate filled crescent rolls-enough said people.
And we mix. After mixing, place in fridge.
In another large bowl add:
1 cup flour
3/4 cup oats
1/2 cup brown sugar
1 stick buttah
1/2 tsp. cinnamon
I originally tried mixing with a wooden spoon, but, really, who doesn’t love to use their hands?
The results were better and quicker
The flour/butter/oatmeal concoction should look something like this.
At this point pull your berry bowl out of the fridge, and it should looks something like this:
CAUTION: Refrain from trying the berries at this stage, they are REALLY tart and the sugar has not
dissolved into the liquid yet…please don’t ask me how I know this.
Next, you will need to set up your ramekin dishes, I used 4 small ones.
And fill ‘er up (a little over half way)
Add the flour/butter/oatmeal business on top of the berries. I recommend packing on
quite a bit, as I found it to be best part of the dish.
Pop them in the oven, at 375 degrees for 30 minutes
the tops should be golden when you pull them out.
It’s no Viking, but my little Ikea oven heats up in 1 minute
and gets the job done (hopefully it meets fire safety requirements-
gotta love New York apartments).
… The result….
It took me less than a minute for my dish to reach this point…
and the fish.
These were not the sweet, much heralded San Marzano tomatoes, but tomatoes from Tuscany. I found the taste to be deeper, more savory and even more umami filled than San Marzanos. I was a huge fan. The dip was salty, savory, fresh and even a little citrusy. Oranges and tomatoes play so well off each other – who knew??
That might sound like an oxymoron, but really…it was so delicious. One of the best mozzarellas I have ever tried. SO sweet and creamy that it was more like butter than cheese. That rich, that satisfying, that incredible. Better than any mozzarella I have had in recent memory. I even preferred it to burrata, whose watery center is too thin for my liking.
If you like a traditional lasagna, this may not be for you, but if you want a lighter, more tomatoey version, this is your perfect dish.
Yeah that’s me in the middle…at our school’s lip synch contest…
Adding a dollop of the garlicky rouille, the pungent Gruyere cheese and a tiny crisp toast made this one of the standouts of the meal. This is a dish for someone who likes the taste of seafood – while not fishy, it absolutely tasted of the sea. That was the best part about it, actually, just not for someone who is not as crazy about seafood as I am.
I am a New York City based writer, editor, and food blogger. Join me as I cook and eat anything that isn't moving too fast for me to catch! I love Michelin-starred tasting menus, chili cheese Fritos, and everything in between. Feel free to drop me a line at Fritosnfoie
with any questions, comments, or recommendations for awesome kimchi!