I am in love with Mark Bittman's recipes. This week we are raiding the pantries at IHCC. It is a broad topic and one, we can have fun with but I ran into a big problem; I came up with too many recipes. Silly me, printed them all up, ready to go and when I got into the kitchen and saw, I was holding a dozen recipes, I panicked. How do I make a decision? Yes, I love Mark Bittman's recipes.
I love his casual attitude, giving alternatives, rather than baffling the reader with some strange ingredient. If you look, you will find the answer to almost any question. In other words, using his recipes, you can get started cooking, quickly, unless you have to make 12 recipes become 2. I did it! I decided to be practical and make what I needed although I have a dream recipe, sitting on the counter waiting to be made, tomorrow morning.
Tonight, I needed two sides so I made this fascinating tomato cobbler which was thrown together in a few minutes time, and I made vegetable fritters (latkes, pancakes) which I will post in Comfy Cook. Actually, there were two sweet potato recipes which were calling my name and I have some extra sweet potatoes in my fridge. Maybe, on Sunday.
Tomato Cobbler adapted
I have never had a savory cobbler but with the title of this blog, (My Sweet and Savory) I guess, I should try savory versions of lot of our more commonly considered sweet dishes. In the Bittman style, he gave alternatives for the filling and the topping. I chose the topping with spices and stayed with the plain tomato filling. He mentions that this can even be made with canned tomatoes but my guess is that it would taste very different from the "real" thing. This is a dish that should be made with tomatoes from the garden but I will have to wait for the weather to change before that can happen.
One point of interest, when I took my first bite, the full flavor did not come through for a few seconds. All of a sudden my mouth was filled with a burst of tomato, tasting as if it had come from the garden. Incredible.
I cut the recipe in half and that was easily done. Next time, I would add another vegetable with the tomatoes. Maybe bell peppers or onions or both but I would keep the tomato as the majority vegetable.
Makes: 3 servings
2 tomatoes and about 20 cherry tomatoes (I had two full sized tomatoes in the house and I was not going to let that defeat me. First, I was going to add zucchini as a filler but I really wanted a full tomato flavor so I threw in the grape tomatoes and they blended together.)
1/2 tablespoon cornstarch
Salt and ground black pepper
1/2 cup all-purpose flour( I used brown rice flour), plus more if needed
1/2 cup cornmeal
3/4 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons margarine, cut into large pieces and refrigerated until very cold
1 egg, beaten
3/4 cup Rice Milk and 1 teaspoon vinegar
1.Grease a square baking dish cooking spray. Preheat the oven to 375˚F.
3.Put the flour, cornmeal, baking powder, and baking soda in a food processor along with a teaspoon of salt. Add the butter and pulse a few times until the mixture looks like coarse bread crumbs. Add the egg and buttermilk and pulse a few times more, until the mixture comes together in a ball. If the mixture doesn’t come together, add a spoonful or two of flour. If the mixture is too dry, add a few drops of buttermilk.
4.Gently toss the tomato mixture again and spread it in the bottom of the prepared baking dish. Drop spoonfuls of the batter on top and smooth a bit with a knife. (Try to leave some gaps so that the steam from the tomato mixture will have a place to escape as the cobbler bakes.) Bake for 45 to 50 minutes, until golden on top and bubbly underneath. Cool to just barely warm or room temperature. To serve, scoop servings out with a large spoon. (I left larger gaps than Mark Bittman did in the photo that comes with the above article,)
Tomato Cobbler with Herb Topping. The way to go if you have fresh herbs: In Step 3, when you add the egg and buttermilk, add 1/4 cup chopped fresh herbs, like mint, parsley, basil, or cilantro. Or add 1 tablespoon chopped fresh thyme, oregano, or rosemary. (I only had fresh parsley and chives so that is what I used.)
Submitted to Simply Sweet Home and Foodie Fridays. If you would like a treat, stop by Sunday Favorites and Weekend Cooking. Slightly Indulgent Tuesdays has this and lots of other great recipes. Make a quiche for Gluten Free Wednesdays.
Check out Pennywise Platter Thursday for lots of good eating. Take a peek at the Ultimate Recipe Swap.