Wednesday, August 14, 2019

Biscuit Topped Tomato Cobbler

Recipe for a biscuit topped savory cobbler with tomatoes, balsamic vinegar and fresh thyme.

It still amazes me how much I disliked tomatoes when I was a kid and how I now can't pass up a ripe batch of these gorgeous August beauties. They call out from the farmer's market tables, begging to come home with me. I accommodate.

Recipe for a biscuit topped savory cobbler with tomatoes, balsamic vinegar and fresh thyme.

A number of years ago, I tried my hand at making a savory tomato cobbler with Gorgonzola biscuits (get the recipe here) and it was great. But every time I've made it, I find myself removing the onions and adding more vinegar to let the dish be more tomato and acid forward.

Recipe for a biscuit topped savory cobbler with tomatoes, balsamic vinegar and fresh thyme.

So this is my recipe redo with a simpler biscuit to let the tomatoes be more the stars of the dish. Although basil and tomatoes are a great match, I love the savory flavor of fresh thyme and found that it adds so much when just tossed in with the tomatoes. And if you eat all the biscuits and still have cobbler left over, just pour it over some pasta for the best sauce ever. Enjoy!
Yield: 6 Servings
Author:

Recipe for a biscuit topped savory cobbler with tomatoes, balsamic vinegar and fresh thyme.

Biscuit Topped Tomato Cobbler

prep time: 20 Mcook time: 40 Mtotal time: 60 M
Recipe for a biscuit topped savory cobbler with tomatoes, balsamic vinegar and fresh thyme.

ingredients:

  • Biscuits:
  • 2 Cups all-purpose flour
  • 2 Teaspoons baking powder
  • 1 Teaspoon granulated sugar
  • 1 Teaspoon salt
  • 1 Tablespoon fresh thyme leaves
  • Pinch of ground black pepper
  • 1 Stick (8 tablespoons) unsalted butter, cold
  • 1/2 Cup buttermilk plus extra for brushing over top
  • Cobbler:
  • 2 Cups assorted cherry tomatoes
  • 1 Tablespoon olive oil
  • 1 Tablespoon balsamic vinegar
  • 2 Tablespoons all-purpose flour
  • 2 Cloves garlic, peeled and smashed
  • A few fresh thyme sprigs
  • Pinch of sea salt

instructions:

How to cook Biscuit Topped Tomato Cobbler

  1. Pre-heat the oven to 375 degrees.
  2. Add the tomatoes to a 12" cast iron pan and toss with the olive oil, vinegar, salt, pepper and flour. Toss in the garlic cloves and fresh thyme.
  3. To make the biscuits, add the flour, baking powder, sugar, salt and thyme to a large bowl. Grate in the butter on the large side of a box grater. Alternately, you can cut the butter into 1" pieces and blend it in with a pastry cutter or fork until the mixture resembles coarse crumbs.
  4. Toss the butter in the flour mixture until everything is coated, make a well in the center and pour in the buttermilk. Stir just until combined.
  5. Turn the dough out onto a well floured surface and pat or roll to about a 1" thickness. Cut into 6 biscuits and place on top of the tomatoes. Brush with the remaining buttermilk and bake for 35 - 40 minutes or until the biscuits are a light golden brown.
Note
  1. You may find some information online that tells you not to cook tomatoes in a cast iron pan but, if your pan is well seasoned, it is not a problem. My pan is very well loved.
Created using The Recipes Generator

Wednesday, August 7, 2019

Nectarine Frosé Float

Recipe for a frozen rosé cocktail flavored with nectarines, lime juice and ice cream.

Peaches tend to get all the late summer love but I'm just as obsessed with nectarines this year. They're usually piled next to the peaches on display at the market and I find that their sweet aroma draws me in. I've had a steady supply to accompany my morning Greek yogurt but they belong in cocktails as well.

Saturday, July 27, 2019

Ice Cream Cake with Peanut Butter Crunchies

Cake with layers of chocolate cake, vanilla ice cream and peanut butter crunchies.

Happy birthday to me and, true to form, I've made my own birthday cake. This year I took a break from my normal cheesecake obsession to recreate a childhood favorite. Since my birthday falls in the middle of summer, my mother always got me an ice cream cake and it's about damn time I tried to make my own.

Wednesday, July 17, 2019

Peach and Thyme Hand Pies

Individual peach hand pies with fresh thyme and an all butter crust.

I normally don't expect to find sweet ripe peaches around here until August but this year the selection has been amazing. When I see peaches at the grocery store and give them a sniff, I'm rewarded with the sweet perfume of ripe fruit. And I definitely can't resist.

Thursday, June 27, 2019

Baked Beet Chips with Pistachio Dukkah

Crispy oven baked beet chips dusted with a mix of toasted pistachio and spices.

The search for healthier snacks is pretty much ongoing in my house. I periodically whip out my mandoline, slice up some sweet potatoes and toss them in a hot oven, hoping for crispy chips yet always disappointed. Soggy or burned seem to be the only options. Until now.

Monday, June 17, 2019

Smoked Cheddar Corn Gratin

Casserole of corn and smoked cheddar cheese sauce, topped with breadcrumbs.

Summer corn has been on repeat in my house lately. That natural sweetness, paired up with butter and seasoning is hard to resist this time of year. And since I have so many ears of corn in my kitchen, there was also plenty to make something more creative.

Thursday, June 6, 2019

Melon Ball and Feta Salad

Salad of arugula, fresh melon, feta cheese and a lemon vinaigrette.

This summer has barely gotten started but I'm already obsessed with all the sweet summer melons. I can't seem to walk past them in the market without buying at least one type and it's often all the varieties I find.

Wednesday, May 29, 2019

Cape Gooseberry Gin Smash

Gin cocktail flavored with fresh cape gooseberries and elderflower liqueur.

Have you ever tried cape gooseberries? Some of you might be saying you've never even seen them and, that's possible. They're definitely a specialty fruit so more likely to be found at a gourmet store or large farmer's market. But you also might have seen them and just walked past.

Tuesday, May 21, 2019

Cauliflower Falafel on Naan

Vegetarian falafel balls made with chickpeas and cauliflower.

One of my favorite meatless meals is a great falafel sandwich. Those little balls of chickpeas and spices are seriously so delicious and they make me feel like I'm not missing anything without meat in my meatballs. And I never tire of making variations.

Monday, May 6, 2019

Ramp Biscuits and Gravy with Maple Bacon

Buttermilk biscuits and sweet onion gravy flavored with wild garlic ramps.

When I was growing up in New York, biscuits and gravy was not a dish I encountered. My mother didn't make them at home and none of the local restaurants served them. So it wasn't until my early 20's, having lunch with some co-workers in a new southern cuisine restaurant, that I had my first taste.

Monday, April 29, 2019

Brown Sugar Frozen Grapefruit Julep

Bourbon cocktail flavored with brown sugar, grapefruit and mint.

Mint juleps might be the official drink of the Kentucky Derby but they're also just a great summer drink. With simple ingredients like good bourbon, fresh mint, a little sugar and plenty of ice, it's a cool drink for warm weather. Naturally I had to tinker with it.

Wednesday, April 24, 2019

Fluffy Almost Japanese Style Pancakes

Extra fluffy pancakes made with whole eggs and beaten egg whites.

Have you all seen those mile-high, extra fluffy, souffle type Japanese pancakes that are taking over the internet? I resisted for a long time until a video of them, bouncing around in paper sleeves on the griddle, finally made them too tempting not to try.

Monday, April 15, 2019

Crispy Goat Cheese Crouton Balls

Crispy goat cheese filled dough puffs served over salad.

Usually, when I eat something really great at a restaurant or on vacation, I come home and am immediately inspired to recreate it. But every once in a while, a tasty treat falls through the cracks and gets shelved for a while. In this case, it got shelved for about 10 years.

Wednesday, April 3, 2019

Savory Spring Vegetable Tart

Cheesy savory tart filled with asparagus, peas and yellow squash.

The weather this past Saturday was so gorgeous that it absolutely called for my first farmer's market haul of the season. I came home with spring asparagus, peas, yellow squash and some beautiful crisp baby arugula. Now to turn them all into dinner!

Friday, March 29, 2019

Tahini Chicken Caesar Salad

Caesar salad with rotisserie chicken and a tahini based dressing.

I should start a series of posts about how to get dinner on the table in close to zero minutes given how often I find myself with nothing ready. Yes, I know I write about food and photograph food every day but that doesn't mean there's anything for dinner. Definitely a pain point around here.

Wednesday, March 13, 2019

French Onion Meatloaf

Meatloaf flavored with caramelized onions, fresh thyme and Gruyere cheese.

Is there a better cooking smell than onions, slowly caramelizing in a pan? For me, it's the ultimate in savory deliciousness and the promise of an amazing meal. And, of course, paired with all the melty goodness of Gruyere cheese, you get the flavors of French onion soup. My motto? French onion all the things!

Wednesday, March 6, 2019

Peanut Butter Banana Skillet Bread

Banana bread flavored with peanut butter and topped with a peanut butter glaze.

We all know what to do with those leftover, over-ripe bananas, right? They're just begging to be made into banana bread for breakfast or an afternoon snack. And since bananas go so well with a dollop of peanut butter, I figured I'd just bake some into the bread. And then pour some more over the top. Because there is no such thing as too much peanut butter.

Thursday, February 28, 2019

Blueberry Crisp

Crumble topped blueberry dessert cooked in a Dutch oven.

I think we can all agree that the worst part of cooking is the cleaning. So when my good friend, Lauren Keating, told me she was writing a one-pot cookbook, I knew it would be a hit.

Wednesday, February 20, 2019

Vegetarian White Bean Cassoulet

Vegetarian white bean casserole with a savory crumb topping.

I hesitated slightly to call this dish a cassoulet because the original is a French casserole that includes white beans, duck confit as well as other meats and is slow cooked for days in a special earthenware pot. But if we can get past that, my version is way easier to make and ridiculously delicious.

Wednesday, February 13, 2019

Popcorn Balls and a DIY Popcorn Party

Sweet popcorn balls drizzled with chocolate.

For me, watching the Oscar's or even a marathon of nominated movies, is more fun with a crowd. And what food is more associated with the movies than popcorn, right? So this year I'm making it the theme with sweet popcorn balls, popcorn topped cupcakes and a DIY popcorn bar with a fun assortment of toppings.

Monday, February 4, 2019

Roasted Peanut Linzer Heart Cookies

Heart shaped peanut linzer cookies topped with chocolate and sprinkles.

After an indulgent holiday season, I spent a sad, bleak cookie-free January and thank goodness that's over and it's cookie time again! February means it's time for my well worn and well loved heart shaped cutters to come out from the bottom of a giant container of cookie cutters. (Don't worry, I've checked and they all spark joy.)

Monday, January 28, 2019

Breakfast Yogurt Bowls

This post is sponsored by FAGE. However, all thoughts and opinions are my own.

Recipes for a week's worth of creative yogurt breakfast bowls.

Did you make any new year's resolutions? I definitely did but I prefer to call them goals and intentions. Resolutions make me feel like everything has to start and be perfect on January 1st but, the fact is, I was still eating leftover holiday cookies on the 1st. Goals can happen slowly, over the whole year, and I think they're much more realistic for me.

Thursday, January 24, 2019

Cheesy Vegetable Chowder

Creamy vegetable soup with cheddar cheese.

When the temperature outside is 5 degrees with a wind chill of OMG, don't go out there, I make soup. I pretty much live on soup in January and February anyway so I only need to decide what kind of soup I'm making.

Wednesday, January 16, 2019

Baked Three Cheese Spinach Dip

Hot baked spinach dip with 3 cheeses.

Hot, gooey, creamy, cheesy...I have your attention, right? January diet? Um...calories don't count while watching football. Or award shows. Or Netflix. Feeling better about this? Good. Let's get back to gooey cheesiness.

Tuesday, January 8, 2019

Hummus Toast with Perfect Jammy Eggs

Breakfast toast with hummus, tomatoes, cucumbers and jammy eggs.

For the past few years, lots of us have been spreading avocados on toast and loving it. I do too. But I've actually been spreading hummus on toast my entire life and it's about time this treat gets some recognition.

Friday, January 4, 2019

Individual Roast Beef Pot Pies

Individual pot pies with leftover roast beef, carrots and puff pastry.

One of my favorite things to cook is a chuck roast in a big Dutch oven pot. I fill the pot with onions, carrots, beef stock, red wine and fresh thyme before letting it do its thing in a slow oven. The meat is so tender that you don't even need a knife and I turn all that cooking liquid into the best gravy.

Thursday, December 27, 2018

End of Year Round-Up 2018

The top ten most popular recipes of 2018 on Hungry Couple.

Maybe it's just me but some years seem to move fast while others crawl by slowly. For me, 2018 went by quickly. It had its ups and downs. There were wins and there were losses. But I'm ending the year grateful for what I have and not worrying about what I don't. And it's with that attitude that I intend to approach 2019.

Wednesday, December 19, 2018

Elderflower Vanilla Champagne Float

Champagne cocktail flavored with elderflower and vanilla ice cream

This is definitely the season for breaking out the champagne and toasting. I actually like bubbly wines a lot but, somehow, I rarely get to it and the corks don't get popped until sometime in December.

Monday, December 17, 2018

Gingerbread Layer Cake with Tahini Cream Cheese Frosting

Gingerbread layer cake covered in tahini cream cheese frosting.

For me, this has been the season of gingerbread. I can't seem to get enough of those flavors. Maybe it's because I didn't like gingerbread much when I was younger and I'm making up for lost time.

Wednesday, December 12, 2018

Stuffed Roasted Cornish Game Hen

Roasted and stuffed Cornish game hen along with Middle Eastern spiced side dishes.

My European mother came to the US as an adult and had to learn American foods and holiday customs. She liked the idea of them but wasn't completely sold on some of the dishes so she put her own spin on them. This also applied to the Thanksgiving and Christmas turkey which she interpreted to mean some kind of roast bird. And it was fun each year to see which bird she'd chosen.

Monday, December 10, 2018

Easy Holiday Charcuterie Board with Eckrich Smoked Sausage

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Recipe and instructions for putting together a holiday charcuterie board.

This is a sponsored post, written by me, on behalf of Eckrich Smoked Sausage.

I think one of the reasons that people love this time of year, myself included, is that there's so much focus on gathering. While it can feel like we're disconnected from each other much of the time, the holidays bring family home and friends together.

Saturday, December 8, 2018

Salted Caramel Ginger Pot de Creme

Baked salted caramel pots with ginger and cinnamon.

I love desserts in little jars and always have. Not only do I enjoy having a little pot of something delicious all to myself but, even better, it's the perfect way to give a sweet gift. And these days I'm all about thinking up sweet little gifts.

Wednesday, December 5, 2018

Spiced Bourbon Almond Nog

Bourbon cocktail flavored with almond liqueur and eggnog.

The chances of my getting through the holiday season without buying at least one container of egg nog are basically zero. It's such a creamy, indulgent treat and I've loved it since I was a kid. But, as an adult, I find I need to cut the sweetness a bit. Fortunately, adulthood comes with the ability to pour bourbon into it.

Monday, December 3, 2018

Chicken Shawarma Tacos

Chicken tacos in flavorful shawarma sauce with tahini slaw.

One of the many, many reasons we all love tacos is how easy they are to prepare, right? Make a few simple things and set up a DIY taco station for family and friends to customize however they like.

Monday, November 19, 2018

Make Ahead Gravy

Easy make-ahead gravy that's perfect for Thanksgiving or anytime.

Three days left until the big Thanksgiving feast so let's talk about food stresses. For me, for many years, it was the gravy. I was taught that I need to take the turkey out of the roasting pan and keep it warm while I strain the boiling hot pan, de-glaze it with stock and scrape the good bits up from the bottom. Then pour it into a gravy separator to get off the layer of fat, then make a butter and flour mixture and whisk it in until the gravy thickens.

Wednesday, November 14, 2018

Mustard Coated Crispy Potato Balls

Crispy mustard coated fried potato balls with cheese.

My favorite thing about this time of year is the focus on gathering. Whether it's family or friends or even new friends like the great group I recently met at a book club meeting, the get-togethers make me feel connected.

Monday, November 12, 2018

Autumn Harvest Bourbon Ginger Fizz

Bourbon cocktail with ginger syrup and sparkling apple cider.

The countdown to Thanksgiving is on and I love this time of year so much. The air is crisp and the weather cool but not cold. Autumn is showing off her colors outside my window, magazines and newspapers are filled with pie and side dish recipes and most of us are placing our turkey orders. But let's not forget the cocktails.

Wednesday, November 7, 2018

Bacon Cheddar Cornbread and Sausage Stuffing

Homemade cornbread stuffing with bacon, sausage and cheese.

Let's talk about the best part of the Thanksgiving feast: stuffing! Or, in this case, dressing. Because when you stuff it inside the bird it's called stuffing and when you make it on the side it's called dressing. In my family we call it stuffing no matter what because dressing is the stuff you pour on salad. But that's not important right now. What is important is: stuffing!

Wednesday, October 31, 2018

Moroccan Chicken Chermoula

One pan chicken entree, cooked in a spicy North African sauce.

How does a pan of flavorful chicken thighs, cooked in an aromatic sauce and served over rice, sound for dinner? Good, right? Especially when that sauce is a slow cooked North African chermoula, a blend of red chili peppers, garlic, coriander, cilantro and lemon. No time to make a complex sauce, you say? I've got you covered.

Wednesday, October 24, 2018

Pumpkin Boule Bread

Savory crusty pumpkin bread with a light egg bread texture.

Have I ever mentioned how much I love pumpkin? For some reason, I've been obsessed with how pumpkins and other winter squash look since I was a kid but I didn't actually love the taste. But, as an adult, my obsession is complete.

Wednesday, October 17, 2018

Crispy Chickpea and Egg Shakshuka

Crispy chickpeas and eggs poached in a shakshuka simmer sauce.

I came to love shakshuka, the popular breakfast dish of eggs poached in a spicy tomato sauce, a little later in life. This was probably the result of being a tomato hating kid but thank goodness I grew out of it.

Wednesday, October 10, 2018

Wicked Chocolate Pumpkin Smash Cocktail

Bourbon cocktail flavored with pumpkin, chocolate and cinnamon.

I interrupt this normally family-friendly foodie conversation to talk about wicked cocktails and what they'll make you do. Dancing naked on a bar to the song Monster Mash is one such wicked possibility.

Wednesday, October 3, 2018

Tahini Salted Caramel Apples

Apples dipped in tahini salted caramel and decorated with nuts and chocolate.

Every autumn I start to dream about caramel apples. I think it started when I was a little girl, window shopping with my mother in fancy department stores. There was always a display of the most decadent looking caramel apples, loaded with chocolate and nuts. But the prices were outrageous.

Saturday, September 29, 2018

Individual Apple and Peanut Butter Crumbles

Recipe for an apple dessert baked in individual pots and covered with a peanut butter crumb topping and peanut butter sauce.

Last weekend, when I was at the farmer's market, I could practically smell the apples a block away. So many fresh ripe varieties to choose from and all sweet and perfect. I bought some just for eating as snacks with peanut butter but I also wanted to make an apple crumb cake.

Thursday, September 20, 2018

Middle Eastern Wedge Salad with Crispy Cauliflower Rice

Wedge salad with herb tahini dressing, roasted chickpeas and crispy cauliflower rice.

I, personally, celebrated when the old time wedge salad became popular again. They're the steakhouse classic of iceberg lettuce, tomatoes, bacon and blue cheese dressing. What's not to love? And I'm all for them never going out of style again. But there's also no reason we can't make variations of it.

Wednesday, September 12, 2018

Warm Apple Fritters

Sweet apple fritters, fried and served hot with powdered sugar.

Yay! It finally cooled down enough for me to turn off my air conditioner. I mean, seriously, this was the hottest summer ever in New York and I was over it a long time ago. Bring on autumn with its apples and pumpkins and open window breezes.