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Blueberry-Peach Cobbler

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Okay .  I’ll say it:  I am a firm believer in posting on a regular basis.  No matter what that basis is.   For me it is definitely every day.  If not, the days just slip by.   Of course I have perfectly legitimate reasons.

Saturday:  We went to dinner at Local Three.  At first I was a little concerned about being stuck at a crappy little two-top with an uneven base in the middle of the dining room.  I completely changed my tune when the short ribs with grits and the duck/ricotta pizza came out.  I also ordered the lobster roll as my entree.  How could I resist?  It came on a flat-side bun. You know, like they use in New England.  I am a little perplexed that they didn’t actually toast the bun, though.  I guess they didn’t get the memo that everything is better on toast.  I suppose some might think that the lobster was the star of the show.  To that I say:  Whatevs.  I also had a little bit of wine, so I was a little too tipsy for the post.

Sunday:  Well, you see, I went one day without a post, so when it came to a Sunday evening filled with the Olympics; a heated battle of Words with Friends with my favorite cousin, which I won; and having to turn in a job which consisted of four witnesses — yes, I do work sometimes — I just plain forgot.  That’s it.  I can’t fancy it up.

Monday:   I had to work 2:00 to 4:00.   I know.  It’s an outrage.  Then I went out to a long awaited dinner with Marnie at Nine Street in Roswell.  We highly recommend the tomato soup.  Of course, it was so easy not to post, because I hadn’t posted for the two days before.

Tuesday:   I had a hearing all day.  Boohoo.  You know, I left court for a reason.  Basically the point is that I haven’t cooked anything all week.

However, I  did make this lovely cobbler so that we could have dessert last weekend.

It may not look like much, but when you add a scoop of Jeni’ Splendid Ice Creams it really perks up.

First, let me tell you about this recipe.  Actually, I’m not even sure it’s really a cobbler.  I know there are all kinds of fruit desserts out there, including crisp, buckle, and something along the lines of pandowdy or the like.  I wish I had the fortitude to do the research on the options.  Alas, all I have is the recipe which I pulled out of Oprah’s magazine.  By the way, I don’t subscribe, and I don’t always buy it.  I am not a fan of putting your picture on every cover.  You can lump Rachael Ray into that criticism as well.

The reason I doubt that this is a true cobbler is because I believe that a cobbler has dough plopped on top, and this recipe calls for the dough on the bottom.  I could be wrong.  I never claimed to be an expert, you know.

The fruit does make for some beautiful pictures.

I made a few poor choices with this.  It seems so long ago now that it’s hard to remember, but I believe the recipe called for six cups of blueberries and I only had four.  It also suggested using a 3-quart dish and I only a 2.5 quart.  I thought I would make up for the missing berries by adding more peaches, but then I neglected to adjust the size of the pan.  It didn’t affect the taste, but I had some inevitable spillage.  C’est la vie.

I did say I would mention the ice cream, didn’t I?  This is Jeni’s classic recipe with a couple of drops of coriander oil from Aftelier, and a little raspberry sauce, which officially equals her recipe for Coriander Ice Cream.  I know I should have more to say, but I have grown accustomed to Jeni’s base recipe with her corn syrup and cream cheese.

Eat Well and Savor.



About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

3 responses »

  1. Now you get to clean your oven. I have that happen from time to time. You know when it happens because you can smell it all over the house. When you bake with fruit on the top always make sure you have high sides on the pan. The batter always seems to sneak out in places and flows from the bottom. I find it hard to blog every day. Thanks for sharing.


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