Blueberry-Peach Cobbler

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.