This recipe from abrowntable.com makes 6 individual 6” cobblers or one medium cobbler. You can half the recipe using ½ pint of black raspberries, or increase the peaches or substitute the fruit differential with most fresh berries. Using gelatin or cornflower will thicken the fruit juices (if using the cornflower you should use two tablespoons and mix it with the fruit before filling the baking dish).
INGREDIENTS
1 pint black raspberries
4-5 ripe peaches (or 4 cups of chopped peaches- slightly more if you are working with less berries)
1 vanilla bean pod
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon fresh lemon zest
1/2 cup brown sugar
1 sachet of gelatin
2 cups all-purpose flour
1/4 cup brown sugar
1 stick cubed chilled butter
1/2 teaspoon kosher salt
2 teaspoons baking powder
1/4 cup brown sugar for sprinkling on top of the cobblers
6 individual sized baking dishes (about 4 to 6 inches in diameter)
DIRECTIONS
Preheat the oven to 350F. Peel the peaches and slice each of them in half to remove the pit at the center. Cut the peaches into large 1 inch thick pieces. In a mixing bowl, mix together the black raspberries, peaches, sugar, lemon juice, lemon zest, and gelatin. Carefully scrape the vanilla seeds out of the pod and fold the seeds into the fruit mixture. Cover the bowl with a lid or cling film and let it rest in the refrigerator for about 15 minutes. In another mixing bowl, whisk together the flour, 1/4 cup brown sugar, butter, kosher salt, and baking powder. Keep aside. Place the baking dishes in a baking tray. Scoop around 3/4 cup of the fruit mixture into each baking dish. Sprinkle 1/4 cup of the dry flour mix on top of the fruit in each dish. Randomly spread about 1 tablespoon of the chopped butter over the flour mixture. Bake the cobblers in the baking tray for about 45 minutes or till the crust is golden and crisp. Let them cool for 5 minutes outside the oven. Serve hot or warm with/without vanilla ice cream.
This speedy Cooking Light side dish of potatoes with tomato-corn sauté is complemented by fresh corn kernels, summer tomatoes, fresh cilantro and shaved Parmesan cheese.
INGREDIENTS
12 ounces red potatoes, halved if small, quartered if medium size
1 tablespoon olive oil
1 cup fresh corn kernels (about 2 ears)
1 1/2 teaspoons thinly sliced garlic
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1 cup chopped tomatoes (leave out very soft seeds) or halved grape tomatoes
Place potatoes in a medium saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain.Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add corn and next 3 ingredients (through pepper) to pan; sauté 2 minutes. Add potatoes and tomatoes to pan; cook 1 minute. Top with cilantro and cheese.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-07-16 10:09:452013-07-16 10:09:45Potatoes with Tomato-Corn Saute
The star of this dish is the corn, which is perfect for summer. The ingredients are simple, as are most recipes from The Minimalist Baker. It takes about 30 minutes from start to finish and requires just one bowl. This recipe shouldn’t be this easy…but it is! A perfect combination of creamy, cheesy and salty, pairs well with tortilla chips, and somehow it’s still light and summery.
INGREDIENTS
2 Tbsp. olive oil, divided
3 cups fresh corn, cut off the cob (about 3-4 ears)
1 shallot or ½ sweet onion, chopped
1 clove garlic, minced
1/2 cup light sour cream or plain Greek yogurt
4 ounces (1/2 package) 1/3-fat cream cheese
1 cup grated cotija cheese + more for topping
1/4 tsp. each sea salt and ground black pepper
DIRECTIONS
Preheat oven to 375 degrees F. Heat a cast iron or oven-safe skillet over medium heat. Add 1 Tbsp. olive oil, shallot (or onion) and garlic. Stir constantly to prevent burning.
Add corn, 1/4 tsp. each sea salt and pepper and stir. Cook for 5 minutes until shallots (or onions) appear softened and the corn is slightly darker in color. Then remove from heat.
In a large bowl mix together sour cream, cream cheese, cotija and stir. Add corn mixture to the bowl and stir until well combined. Use additional Tbsp. olive oil to lightly grease the cast iron so the dip doesn’t stick. Spoon dip back into the skillet and bake at 375 for 11-13 minutes or until hot and bubbly.
Serve with veggies, tortilla chips, crackers or baguette bread.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-07-16 10:02:262013-07-16 10:07:57Summer Corn and Cotija Cheese Dip
Black Raspberry Peach Cobbler
Black Raspberry Peach Cobbler
This recipe from abrowntable.com makes 6 individual 6” cobblers or one medium cobbler. You can half the recipe using ½ pint of black raspberries, or increase the peaches or substitute the fruit differential with most fresh berries. Using gelatin or cornflower will thicken the fruit juices (if using the cornflower you should use two tablespoons and mix it with the fruit before filling the baking dish).
INGREDIENTS
DIRECTIONS
Preheat the oven to 350F. Peel the peaches and slice each of them in half to remove the pit at the center. Cut the peaches into large 1 inch thick pieces. In a mixing bowl, mix together the black raspberries, peaches, sugar, lemon juice, lemon zest, and gelatin. Carefully scrape the vanilla seeds out of the pod and fold the seeds into the fruit mixture. Cover the bowl with a lid or cling film and let it rest in the refrigerator for about 15 minutes. In another mixing bowl, whisk together the flour, 1/4 cup brown sugar, butter, kosher salt, and baking powder. Keep aside. Place the baking dishes in a baking tray. Scoop around 3/4 cup of the fruit mixture into each baking dish. Sprinkle 1/4 cup of the dry flour mix on top of the fruit in each dish. Randomly spread about 1 tablespoon of the chopped butter over the flour mixture. Bake the cobblers in the baking tray for about 45 minutes or till the crust is golden and crisp. Let them cool for 5 minutes outside the oven. Serve hot or warm with/without vanilla ice cream.
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Potatoes with Tomato-Corn Saute
Potatoes with Tomato-Corn Sauté
This speedy Cooking Light side dish of potatoes with tomato-corn sauté is complemented by fresh corn kernels, summer tomatoes, fresh cilantro and shaved Parmesan cheese.
INGREDIENTS
DIRECTIONS
Place potatoes in a medium saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain.Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add corn and next 3 ingredients (through pepper) to pan; sauté 2 minutes. Add potatoes and tomatoes to pan; cook 1 minute. Top with cilantro and cheese.
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Summer Corn and Cotija Cheese Dip
Summer Corn and Cotija Cheese Dip
The star of this dish is the corn, which is perfect for summer. The ingredients are simple, as are most recipes from The Minimalist Baker. It takes about 30 minutes from start to finish and requires just one bowl. This recipe shouldn’t be this easy…but it is! A perfect combination of creamy, cheesy and salty, pairs well with tortilla chips, and somehow it’s still light and summery.
INGREDIENTS
DIRECTIONS
Preheat oven to 375 degrees F. Heat a cast iron or oven-safe skillet over medium heat. Add 1 Tbsp. olive oil, shallot (or onion) and garlic. Stir constantly to prevent burning.
Add corn, 1/4 tsp. each sea salt and pepper and stir. Cook for 5 minutes until shallots (or onions) appear softened and the corn is slightly darker in color. Then remove from heat.
In a large bowl mix together sour cream, cream cheese, cotija and stir. Add corn mixture to the bowl and stir until well combined. Use additional Tbsp. olive oil to lightly grease the cast iron so the dip doesn’t stick. Spoon dip back into the skillet and bake at 375 for 11-13 minutes or until hot and bubbly.
Serve with veggies, tortilla chips, crackers or baguette bread.
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