What We’re Eating: Tomato Cobbler

Moving to a tiny apartment requires some compromise, even for people who own as few things as we do, and for us that really meant in the kitchen.  I can deal with having all our paintings, picture frames, books (well, almost all), and DVDs in storage, but I figured we would feel the culinary loss.  Still, determined not to let it bother me too badly, I planned a weekly menu that would be normal for us:

  1. Broccoli Stew (Hazel’s request for the week, and it was delicious if I do say so)
  2. Mushroom Polenta
  3. Tuna Steak with sauteed asparagus
  4. Cauliflower and Broccoli with a cheesy bechamel sauce
  5. Tomato Cobbler
  6. Tuna Noodle Casserole (no cans! and another Hazel request)
  7. Onion Anchovy Pasta
It’s an ambitious menu for a woman whose kitchen currently looks like this.  I mean, seriously – each section of countertop is too small to fit my favorite cutting board.  INCHES, people.  I need space for my boards.  BUT I have devised a system in which I put the board across the burners and prep everything beforehand, trying not to slam the butcher’s knife down too hard because it makes a rattly noise like a robot dying and wakes up Julia, and I cannot deal with Julia while I’m mise en placing all over the place.
But we love food, people, so I can’t just toss all our fun out of the window!  Ever ambitious, I saw this gorgeous recipe for Tomato Cobbler from the talented pair at Lottie & Doof and just had to try it.  I was a bit nervous about the biscuit topping; I mean, you should read those instructions.  They’re so nonchalant, and nonchalant is NOT what I feel when I think of making biscuits.  I think of sloppy hands, tough chewy flour-tasting balls of nasty.  I’ve been so unsuccessful in the past that ducks refused my biscuits.  Those park ducks will follow you around and eat anything, but they hated my biscuits.  The biscuits here, though, turned out beautifully.  I was so delighted that I had successfully replicated their recipe!  I made a couple of very small changes:  I used Wisconsin cheddar instead of Gruyere, buttermilk instead of cream, and next time I make it I’m going to add white wine to the onions while they caramelize.  White wine + onions + tomatoes > onions + tomatoes.  It’s simple math, people.

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