I have been cooking but keep forgetting to take pictures for this blog.
Here’s an annotated list:
- Tarte tatin, the start of which is pictured above. I halved the recipe and made with apples from our backyard. Served with barely sweetened whipped cream. Delicious.
- Grilled sardines, served with…
- Eggplant, caramelized onion and tomato pasta. Made with fresh (store-bought) gemelli. Delicious. Like my favorite Figo sauce.
- Roasted carrot soup, in which I take a simple recipe and complicate it by first making vegetable stock from scratch (frozen vegetable scraps simmered for a bit, inspired by Mark Bittman).
- Apple and cherry cobbler. Super Southern. A modified cuppa-cuppa-cuppa recipe (details below).
- Two ingredient chocolate mousse, with Tcho 66% and a bit of lemon juice in the water (maybe too much lemon). As good as you think. I ate some right away and am saving some for the coming, potty training days.
Any Fruit Cobbler
Yield: 13 x 9 inch baking dish
Time: about 45 minutes
3-4 Tbsp butter
Fruit to fill baking dish
3/4 c sugar, divided
Lemon juice (optional)
1 c flour
1/2 tsp salt
1 1/2 tsp baking powder
1 c milk
Preheat oven to 350, letting baking dish and butter heat with it.
Prep your fruit as appropriate (sliced, peeled, pitted, etc.), toss with 1/4 c sugar and juice of half a lemon or so (if you think it needs it). Spread in baking dish.
Mix flour, salt, baking powder, 1/2 c sugar and milk. Spread on top of fruit.
Bake 30-45 minutes until golden.
I have also quartered this recipe and baked in a loaf pan for cobbler for 2+.