I put sriracha on mine.
Date: August 8th, 2011
Recipe: Source: Simply Organic Cookbook
Crust:
1 1/2 Cups Unbleached All-purpose flour (used bleached all-purpose flour)
1/4 cup whole wheat flour or cornmeal (used cornmeal)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup finely chopped Italian parsley
4 tablespoons cold unsalted butter, grated
1 cup shredded cheddar cheese
1 cup buttermilk
Filling:
4 tablespoons unsalted butter
1 large shallot, minced
3 tablespoons unbleached all-purpose flour (again, used bleached flour)
2 cups milk or vegetable broth (used milk)
1/4 cup Madeira wine (did not use this)
2 tablespoons chopped sage
3 cups cooked vegetables - we used eggplant, zucchini, and sweet peppers, cut into bite size pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup shredded cheddar cheese
To make the crust: in a large bowl, combine the flour, cornmeal or whole wheat flour, baking powder, salt, cayenne, and parsley. Add the butter and cheese and stir in the buttermilk just until blended. Refrigerate while you make the topping.
To make the filling: Prehat oven to 375 degrees F. Lightly oil a 3 quart baking dish. I do not own a 3 quart baking dish, so I used a 2 quart dish. It did end up bubbling over just slightly at the very end, so we put a cookie sheet under the dish.
Melt the butter in a medium saucepan over medium heat. Add the shallot and whisk in the flour. Cook, stirring constantly, for 3 minutes, or until the mixture turns golden brown. Slowly whisk in the milk or broth and wine, if using. Whisk until slightly thickened. Add the sage, vegetables, salt, and pepper.
Transfer the creamed vegetables to the prepared baking dish. Sprinkle with the cheese. Drop the crust mixture by the tablespoon on top of the vegetables. Bake for 20 minutes, or until the crust is browned. Remove from the oven and let stand for 10 minutes before serving.
Time to table: 90 minutes
Servings: 4 adult dinner, 2 toddler dinners
Ben: Like
Erin: Like
Annie: Love
Notes: I have to admit that this was better the last time we made it, which makes me sad because I remember it being so damn good. Still used up a lot of CSA veggies and it was a hit with Annie, so this was still a winner in spite of it taking a long time to make. I actually made the crust and filling on Sunday night and kept them separated in the fridge overnight and then assembled it (5 minutes) and cooked it (45 minutes) on Monday after work. We had the leftovers on Tuesday night for dinner, and they were even better than the first day!
Precooked cobbler
Finished product
Annie eating it up!
– but if you do that in advance, this all comes together pretty quickly! This is very similar to this recipe - I enjoyed both, but it is nice to skip the roasting squash and baking step if you’re pressed for time!
