Saturday, August 14, 2010

Summer Berry Cobbler

I admit that I'm kind of late to the Tyler Florence bandwagon.  Yes, the man is handsome.  Yes, the man can cook, but he's no Ina Garten.  And for some odd reason, other than the occasional foray into "Throwdown with Bobby Flay" territory or a chance tryst with Alton Brown's "Good Eats," I like my food show hosts to be female.

I really don't know what that says about me.

Anyhoo ... I had some wonderful friends over for dinner a few weekends ago and although I did not intend to make dessert, I was celebrating the foods of the season - a tomato and cucumber salad with vegetables fresh from the farmer's market!  Wine! (That never is out of season.) Grilled meats!  Although ice cream would have done the trick, it really wasn't the finale that my meal was calling for ... so I went to FoodNetwork.com and typed in "cobbler."  And this was the nummiest dish that they spat out at me.

Hello, lovah ...
Summer Berry Cobbler
Adapted from Tyler Florence

    * 1 pint blueberries
    * 1 pint raspberries (**I used some frozen ones that I had in my freezer.  Didn't give 'em time to thaw, just chucked them in there.)
    * 1 pint blackberries
    * 1/2 cup granulated sugar, plus more, for dusting
    * Pinch cinnamon
    * 2 tablespoons cornstarch (**Can't find my fracking cornstarch - used a scant tablespoon of flour.  Which didn't necessarily hurt the recipe, but didn't really help it either.)
    * 1/2 lemon, juiced
    * 1 recipe scone dough, recipe follows
    * Melted butter

Preheat oven to 400 degrees F. In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice. Stir gently to combine. Spread berry mixture out on a 10-inch tart or gratin dish. Dollop spoonfuls of scone dough evenly over the top of the fruit; leave a border around the edge of the dish for spreading. Drizzle the surface with melted butter and dust with sugar. Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling.

Cool for 15 minutes before serving. Serve with heavy cream, whipped cream or vanilla ice cream.

These are next day's leftovers.  Can't tell if my husband actually likes the cobbler or if he's using it as a vehicle for ice cream ...


Scone Dough Recipe:

    * 2 cups all purpose flour
    * 1 tablespoon baking powder
    * 1 teaspoon salt
    * 1/3 cup sugar
    * 1/4 cup unsalted butter, chilled and cut in chunks
    * 3/4 cup buttermilk or cream
    * 1 egg

In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.

In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.

1 comment:

Gregs Eggs said...

When I first looked at the photo, it reminded me of a 3D map. A group of islands surrounded by a sea...

I think it's all those World War II maps of the Pacific (and movies) that I've viewed.

Sorry, I'm kind of weird like that -- hopefully it didn't taste like dirt! :)