Savory Tomato Cobbler!!

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IMG_20130809_142435Okay so my Dad has a ton of Tomatoes…wait let me capitalize that “A TON” from his garden…I think he gets like 20 a day ūüôā

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So I was thinking what could I make…hhmmmm oh what about at Tomato Cobbler!!¬†

Now this turned out in my mind just okay, after I made it I tasted a piece and thought I could make it better for sure ūüôā

I then hopped in my car to take the over to my “food tasters” my “parents” ūüôā

And they absolutely loved it!!!!!!!!  I was so surprised but very happy.

When I went to the office the next day someone brought in a huge bag of fresh roma tomatoes from somebody’s garden, and as people were in our kitchen getting the tomatoes ūüôā ¬†

Pat one of the many Great Men that work in our Corporate office, said “Oh I just love tomatoes”…I then said well you would love this new recipe that I came up with, I’ll take some of these tomatoes here and I will make it and bring it in for everyone to try.

So I did…and well as I’m sitting here typing this I have getting lots of emails and people stopping by and telling how good it was and can I get the recipe ūüôā ¬†Mostly from all the Great Women in our office ūüôā

I am so happy that everyone loves it!!!!!!!!!!!!!!!!!   Now I did change it a little from the first time I made it today so here is the recipe!!

Ingredients – added fresh basil – not in picture

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score your tomatoes

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boil your water

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add tomatoes

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peel tomatoes

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chop or squish tomatoes add to a colander to drain, keep juices

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add melted butter and sugar together

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mix 

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add flour, seasonings, salt, pepper, baking powder mix

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then add cheese and fresh chopped basil

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add milk

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mix together

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baking dish I used

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add batter to baking dish

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smooth out

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add tomatoes

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then 1 cup of juices from tomatoes

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bake

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add basil and cheese and bake till melted

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this is the one I made of the office, didn’t take a picture till it was almost gone ūüôā

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Recipe – Savory Tomato Cobbler

I used a 2.75 qt. baking dish   Pre-heat oven to 350 degrees

Batter

1/4 cup sugar
1/2 stick butter, melted
1/2 cup milk
1 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. black pepper
2 tsp. Southwestern seasoning, **See Note below
1 tsp. Italian seasoning,  **See Note below
3 tbsp. fresh basil, chopped, plus extra for topping
1 2/3 cup fresh Parmesan/Romano cheese, shredded, divided  ***See Note below

1 3/4 to 2 cups tomatoes, skinned and drained

Spray your baking dish really good

Boil water in a large pot, score your tomatoes on the bottom with an “X”
Once water in boiling add tomatoes and boil for 30 seconds to 1 minute depending on size.
Pull them out and take a paper towel to pull skin off, then core and place in a colander over a large bowl.  Add all tomatoes to colander then squish with your hands to release all juices, let drain as long as you can or over night in the fridge.  (you will need the juice)

Batter Рin a medium bowl add sugar and melted butter and stir to combine, then add flour, seasonings, salt, pepper, basil, cheese, baking powder and mix and fold to combine, then stir in milk.  This will be sticky, once combined then spread out evenly into baking dish.

Top batter with tomatoes, then use 1 cup of the juices from the drained tomatoes (if you don’t have 1 cup add cold water to make 1 cup)

Pour over tomatoes the 1 cup of juices, then bake for 1 hour,  once done you can top the cobbler with some more fresh chopped basil all over it and then sprinkle the rest of the cheese all over as well.  The cheese will melt a little or you can return to the oven for a few minutes more to melt.  Let set for 10 minutes before serving.

****Seasonings note Рthe southwestern blend that I used had a combination of cumin, garlic, oregano, cilantro leaves, coriander and chives.  To make this I would take a heaping 1/4 tsp of each, that would make up what you need for this recipe.  Or you can just use Italian seasoning entirely for this recipe.

****Cheese note – in my pictures I have Parmesan and Romano cheese, you do not have to use both you can just use Parmesan cheese. ¬†But Please…you must you fresh….you can shred a wedge or you can buy in a tub already shredded.

DO NOT use the Non-refrigerated kind in the Jar!!!

This dish would be great with a nice big salad!!  I hope you will give it a try!!!  Enjoy!!

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Morel Soup with Puff Pastry

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Today is a GREAT day, due to Pat “The Ranting Chef”¬†
I am a guest blogger today on his blog, a few weeks back he posted that he would feature “Guest Bloggers” every once in a while and well today is my day!!!

I’m very grateful for Pat letting me be apart of his Awesome blog and I hope many of his followers become my followers too, I would be honored if any of them would come and join in reading my blog.

The story that created this recipe is from one of  great memories working on the cruise ships.
For the recipe and story that goes along with is my Morel Soup with Puff Pastry
please click here to check it out http://rantingchef.com/2013/03/29/guest-post-morel-soup/

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I hope you will enjoy my guest blog over at Ranting Chef

Thank you Pat!!!  Enjoy everyone!!!

Simply Roasted…

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pic 1Roasted vegetables are just simply divine!! ¬†That is in my¬†opinion, well anything roasted is divine, if its roasted right and not on the verge of¬†charcoal! ¬† I usually will roast my veggies in the oven, that is until spring hits or I should say mid 60’s and not raining outside, then its time to grill. ¬†I roasted some veggies last week when it was still cold and maybe a little snow…and then that weekend it got up to upper 60’s, oh well I grilled out anyway but I can’t wait for the spring to kick in that’s for sure.

I guess really you can roast any veggies, some maybe not as long as others, but for this bunch I put them all together.  pic 7

I had some fennel bulbs, onion, carrots, along with some¬†maroon¬†carrots from Texas and a¬†turnip…yup one little old lonely turnip. ¬†All with some garlic cloves, fresh dill and rosemary.

A friend of mine gave me a “Bunch” of rosemary that he got off his huge rosemary bush.pic 2¬† ¬†I clean about half the stems off and placed them in water and have them sitting on my table and I have fresh rosemary whenever I need. ¬†They are growing roots and new tops, this is a great way to keep fresh rosemary around. ¬†I’m really hoping the roots will be enough for me to plant them myself.

So really you can use any veggies or fresh herbs or dried if you do not have fresh for roasting.

My peeled and chopped veggies

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garlic (kept whole), mince the dill and the rosemary (too much rosemary can be over powering so be careful you can always add more if needed).

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tossed with olive oil, salt and pepper, spread out on a baking sheet

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roast on 400 degrees till tender or how ever you like them, check them every 10 to 15 minutes and give them a quick turn.

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serve them up

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You can serve them with your choice of meat, or maybe with a salad, you can put them in a wrap,  on a burger or just by themselves are tasty.
This could be a great appetizer too, once roasted and cooled give another chop, slice a baguette, brush with olive oil, toast slices.
Serve on a platter with veggies, maybe goat cheese or feta crumbs, some pesto even some thinly sliced fresh mozzarella, let your guest make their own crostini’s. ¬†Add bowl of mixed olives, a dish of Marcona Almonds and some wine you now have a party!! ¬†
 Enjoy!!

Tomato Soup & Grilled Cheese

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Growing up I think everyone at some point in time had tomato soup and grilled cheese, of course unless your Mom made everything from scratch most likely you got good old Campbell’s.¬† Don’t get me wrong Campbell’s is a great product, but who knew how really simple making homemade tomato soup was, so when I feel like I want something¬†from my childhood¬†this is what I do.¬† You can also serve cold or at room temp. For a party I served the soup in tiny cups and made grilled cheese sticks for convenient dipping, it was a hit for sure!!!

Tomato Soup

1/4 cup sweet or red onion, diced
2 garlic cloves, minced
1 can (14.5oz) whole peeled tomatoes, give them a little squish
1 tbsp. olive oil
1/4 cup heavy whipping cream

In a medium saucepan over medium heat add oil and onions, cook onion until translucent, stirring often not to burn.  Then add garlic, cooking and stirring for about 30 seconds, now add the tomatoes and their juices, bring to a boil then let simmer for about 20 minutes.  Add mixture to a blender and pulse to blend, make sure the lid is vented, you can take the center cap out of the lid, place a towel over top.  Once blended add cream and blend again, pour back into saucepan, keep warm, season with salt and pepper.

At this point you can serve or you may want to top it with some fresh chopped basil or chives, what about some sour cream, goat cheese, queso fresco or for me I like some crumbled gorgonzola cheese.  But you can top this soup with anything you can think of, plus its great to dip your grilled cheese in it too.

Grilled Cheese

1. Start with some good hearty bread, sliced and butter the outsides.

2. Cheese, there really is no one cheese that would not be good inside, for me I love changing it up, these are some cheeses I’ve used, provolone, smoked provolone & mozzarella, fontina, sharp white cheddar, Muenster, then my favorites are manchego and brie.¬† Brie with pears and some honey so good too, also crispy bacon…delicious

So what ever you use for your favorite grilled cheese go for it, but do me a flavor think outside the box!!!
There are so many wonderful cheeses out there, the next time you’re in¬†the store take time to look around the deli area for the specialty cheeses, ask your deli server to help you pick something out, let them know you want to explore the wonderful cheeses of the world.

Let me know what you some of your favorite cheeses and combinations are…Enjoy!!