Cherry Tomato Cobbler with Cornmeal-Cheddar Chive Biscuits

I think summer is winding down around here and Fall is just right around the corner. Usually I would be beside myself, desperate for Fall to make its appearance. But I must admit, this Summer in Virginia has been quite pleasant. We really only had a handful of weeks where that characteristic Virginia hot and swampy weather predominated. But don’t get me wrong, I am ready for Fall. I mean you can’t trust Summer. It lulls you into a false sense of “oh Summer is pretty well done and it’s actually going to be pretty pleasant around here” and then WHAM…Summer rises back up and smacks you down with a string of oppressive mind numbingly humid days which melt the few remaining leaves right off of those trees. And yes…it can happen in late September and on into October. So I say bring on the Fall weather! I am ready for jackets, apples, falling leaves and sitting round the fire pit in the evenings. I think I can comfortably turn the oven back on and cook some great warming comfort food dishes. You know like cobblers. And remember, not all cobblers are sweet. This Cherry Tomato Cobbler with Cornmeal-Cheddar Biscuits is a splendid example of a delicious savoury cobbler and is the perfect meal for the transition from the Summer to Fall season .

The husband and I did plant a few cherry tomato plants this year and they were champs. We had an abundance of tomatoes all summer and didn’t have nearly as much trouble with our cadre of tomato thieves as we did last year.

WANTED! For questioning concerning the Great Cherry Tomato Heist of 2013!

I don’t know if they ate their fill last year or what, but they pretty much left us in peace. And the little tomato plants are still at it, but I’m not sure if it will continue much longer. I think this might be my last big harvest of the season, so I wanted to make something special with them and this cobbler was certainly that. Those sweet cherry tomatoes rest in a balsamic/red wine thyme sauce and are nestled between a layer of caramelized onion and cheesy buttery cornmeal biscuits. Yum, yum, yum.

Warm, comforting and filling yet not as heavy as a Chili or a Chicken and Dumplings type of dish. (Shhhh! Don’t let the husband hear Chicken & Dumplings. He feels that dish has no “season” in which it should be served, but should be served all seasons, all the time. I think this cobbler has distracted him for the moment) Another great thing about this dish is that you can cook it in one pan. I used a cast iron Le Creuset skillet. As long as your cast iron skillet is seasoned well, you don’t have to worry about the acidity of the tomatoes damaging the pan. Or you could always use a 13 X 9″ baking dish. But whatever you do, while you are waiting for Fall to get itself all settled in, gather up those last little summertime cherry tomatoes and treat yourself to this delightful cobbler.

 

• Servings: 6 - 8
• Difficulty: easy
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recipe slightly adapted from: The Kitchn

Ingredients:

• 4 pints cherry tomatoes
• 2 tablespoons unsalted butter
• 2 onions, peeled and thinly sliced
• 1 1/2 teaspoons salt, divided
• 4 cloves garlic, minced
• 2 tablespoon balsamic vinegar (or you can sub. in 1/4 cup red wine)
• 1/4 cup all-purpose flour
• 1 teaspoon pepper
• red pepper flakes, to taste
• 4 springs fresh thyme, leaves only
• Handful of fresh basil leaves, sliced into ribbons
• Parmesan/Reggiano Cheese, grated, to sprinkle over the top.

For the biscuits:

• 1 1/4 cup all-purpose flour
• 3/4 cup cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter
• 1 cup + 1/2 cup grated cheddar cheese, divided
• 2 tablespoons fresh chives, chopped
• 3/4 to 1 cup buttermilk, plus extra to brush

Directions:

Heat the oven to 375°F with a rack placed in the middle of the oven

Pick the stems off of the cherry tomatoes and rinse them under running water.

Warm the olive oil in a 12-inch cast-iron or high-sided stainless steel skillet over medium-high heat. When warm, add the onions. Toss gently to coat with butter. Caramelize the onions, checking and stirring them every 5 – 10 minutes. Continue to cook for about 50 minutes, until they are a dark brown color.

Stir the garlic into the onions and cook until fragrant, 30 to 60 seconds. Pour in the wine (or balsamic) and cook until the wine has mostly evaporated. Stir in the flour and cook until the flour is paste-like. Remove the pan from heat. Stir in the cherry tomatoes, 1 teaspoon of salt, 1 teaspoon of black pepper and a pinch of red pepper flakes, carefully stirring and folding until the onions are evenly mixed with the tomatoes. Sprinkle grated Parmesan/Reggiano cheese over the top. Sprinkle fresh basil over the top.

To prepare the biscuits, combine the flour, cornmeal, baking powder, baking soda, and salt in the bowl of a food processor. Pulse a few times to combine. Cut the cold butter into chunks and scatter it over the flour. Pulse a few times until the butter has been cut into pea-sized pieces.

Transfer the flour-and-butter mixture to a bowl and stir in 1 cup of the cheddar (reserve the other 1/2 cup for sprinkling over the top). Form a well in the middle and pour in 3/4 cup of buttermilk for firmer biscuits, or 1 cup of buttermilk for looser biscuits. Use a spatula to gently stir the buttermilk into the flour; continue stirring until all the buttermilk has been incorporated and no more dry flour remains.

Drop the dough over the tomatoes, making 7 to 8 biscuits. Brush the biscuits with a little buttermilk. Place the skillet on a baking sheet to catch drips, and then transfer to the oven.

Cook for 55 to 60 minutes, until the tomatoes are very bubbly and the tops of the biscuits are nicely browned. About 10 minutes before the end of baking, sprinkle the tops of the biscuits with the remaining 1/2 cup of cheddar.

Remove from the oven and let the cobbler rest for at least 15 minutes before eating. Leftovers will keep for about a week.

Enjoy!

Tomato Cobbler with Cornmeal-Cheddar Chive Biscuits brought to you by: Runcible Eats (http://www.leaandjay.com )

 

 

Israeli Couscous & Orzo Salad with Fresh Mozzarella, Corn & Cherry Tomatoes

This lovely pasta salad, chock full of fresh vegetables and herbs, practically screams summer. And although I am ready for some Fall weather, it is still fairly warm around here, so this salad would still be very welcome at any picnic or potluck to which you may find yourself invited. The combination of the zesty grilled corn, tangy tomatoes, fresh mozzarella and herbs is nothing short of addictive.

Now I should mention, this recipe makes a whole bunch of this salad. If you’re only making it for a couple of folks, you might want to cut it in half. Either that or content yourself with the knowledge that you’ll be nibbling on it all week, which isn’t a bad thing at all! The original recipe recommends that you use raw corn, straight from the cob. No cooking necessary. However, as I’ve mentioned, I’ve been a bit obsessed with grilled corn and think that is the best way to go. However if you find yourself pressed for time, you could go with the raw option or just use some canned or frozen corn and you will still find this salad to be quite a delightful, healthy and refreshing summer time treat!

Israeli Couscous & Orzo Salad with Fresh Mozzarella, Corn & Cherry Tomatoes

recipe from: The Cafe Sucre Farine

Ingredients:

• 8 ounces Israeli Couscous
• 8 ounces Orzo
• ⅓ cup extra virgin olive oil, plus extra for drizzling over pasta
• 3 cloves fresh garlic, finely minced
• ½ cup fresh basil, finely chopped
• ¼ cup fresh oregano, finely chopped
• zest of 1 lemon
• 2 teaspoons Italian seasoning
• 1 teaspoon sea salt, more to taste
• ¼ teaspoon freshly ground black pepper
• 1 pint yellow cherry tomatoes, halved
• 1 pint red cherry tomatoes, halved
• 1 bunch green (spring) onions, thinly sliced
• 6 ears fresh corn, shucked, grilled (see Tex-Mex Grilled Corn instructions here) and kernels cut from cobs or use 2-3 cups canned corn
• 8 ounces fresh mozzarella, drained (if in brine) and cut in bite sized pieces
• sea salt and freshly ground black pepper, to taste
• small fresh herb leaves, if desired, for garnish
• extra virgin olive oil, for drizzling

Directions:

Bring a large pot of water to a boil on the stove top. Add a generous measure of salt (about a tablespoon) and return to a boil. Add couscous and orzo, allow water to return to a boil and cook for about 10 minutes or until al dente. Stir frequently while pasta is cooking. Drain well and drizzle with olive oil, just a teaspoon or two to keep the pasta from sticking together.Stir to coat well to coat and allow to cool.

Combine the ⅓ cup olive oil, garlic, fresh herbs, lemon zest, Italian seasoning, sea salt and freshly ground black pepper in a large bowl.

Add halved tomatoes, green onions, corn and pastas. Stir to combine. Taste and add more sea salt and freshly ground black pepper as needed.

Add fresh mozzarella cubes and stir gently. Transfer to a serving bowl or platter. Add fresh herb leaves for garnish, if desired. Drizzle with a bit more extra virgin olive oil and serve.

Enjoy!

Tex-Mex Grilled Corn & Tomato Salad

Hmmm….I was afraid I might have waited a little too late in the season to talk about all of the delicious late summer veggies. I really did think Fall was here. Boy was I wrong, not only has the mercury hit 85° F (29°C) around here but sounds like it is slated to shoot up to 88° F (31 °C) on Saturday. Really?!! Completely out of line Mother Nature! So, I guess it isn’t too late to talk about those summer veggies after all. I talked up tomatoes last time and today I will be talking about corn. I’m always happy to see corn on the cob at summer picnics and BBQs. Grilled up with this spicy marinade, you’ll think of it more as a treat than a vegetable!

We certainly ate a lot of this Grilled Corn & Tomato Salad this summer. (It was another vehicle for my plethora of cherry tomatoes!) Sometimes we served it as a side dish, but a few times we made a big salad, added a few strips of grilled chicken and then spooned this spicy corn and tomato mixture over the top as a zesty dressing.

If you have never grilled corn before, you simply must get started! Grilling it gives it a wonderful smoky flavour which goes along wonderfully with the natural sweetness of the corn.

Simply peel those husks back, remove the corn silk, brush the salad dressing over the kernels and then gently fold the husks back over the corn. Grill for 20-25 minutes. Believe me, you will have a hard time not gobbling all that corn up right off the cob before you can get it anywhere near the salad bowl. Delicious! Absolutely one of summer’s best!

Tex-Mex Grilled Corn & Tomato Salad

recipe from: Mom Foodie

Ingredients:

• 3-4 ears of fresh corn in husk
• 1 cup grape tomatoes (sliced in half)
• ¼ cup chopped fresh cilantro
• 1 jalapeno, (de-seeded & diced)
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 2 cloves of garlic, finely chopped
• ¾ tsp Kosher salt
• 1 tsp light brown sugar
• ¼ tsp chili powder

Directions:

Combine olive oil, lime juice, garlic, salt, brown sugar and chili powder in small bowl and whisk together. Separate dressing in half. Use half to baste the corn and the other half to dress the salad.
Preheat grill.
Peel back the corn husks, discarding all but a couple inner layers. Remove corn silk, then baste with dressing, and recover corn with remaining husk.
Grill on med-high for 20-25 minutes, turning 3-4 times during cooking time.
Remove the corn from grill and allow to cool a few minutes, then cut off stem end, place the flat cut end on bottom of large bowl, and use a corn zipper to strip the kernels from the cob. Or if you don’t have a zipper, run a small sharp knife down the length of the cob, slicing off kernels.
Add the tomato, cilantro, jalapeno and ½ the dressing. Mix well.
Serve at room temp or chilled.

Enjoy!

Summer Cherry Tomato Pasta Salad

Just the other day after a notably chilly dog walking session, I was just thinking that summer was gone. I didn’t really want to say it out loud because I was afraid I would jinx it, but I think I might have murmured something to that effect to the husband. Apparently that was all it took because I see that the temperature will be shooting back up to 85° F (29° C) on Wednesday. That doesn’t really seem to be fitting weather for October if you ask me. But I really don’t like summer weather (as I’m sure those who know me have heard before) and was really looking forward to Fall. There are a couple of things I will miss about summer though. No…not the humidity or the rabid mosquitoes (may their wings freeze off soon…), it is the fresh tomatoes, corn and zucchini. We have really enjoyed eating those veggies this summer. In fact, Jay and I actually took a stab at growing our own tomatoes and herbs this year. Yup, we were “plastic farmers”. (ie. we grew our plants in plastic containers on the deck, rather than planted properly in the ground). It was overall pretty successful.

Our cherry tomato plants went wild and gave us all we could eat, that is all we could eat that I managed to pluck off the vine before the birds and chipmunks, who were quite fond of them as well, were able to get at them.

Tomato thief!

Luckily I had come across this recipe for Cherry Tomato Vinaigrette in Bon Appetit magazine, so I was somewhat ready for our bumper crop of tomatoes. This Vinaigrette is really delicious and so versatile. The majority of the time that I made it, we tossed it with pasta, feta cheese, fresh basil and chives to make a lovely Summer Cherry Tomato Pasta Salad.

This salad was great warm or room temperature. In fact, I might have seen my husband eat it cold right out of the fridge on the rare occasion that we had any leftovers. But there are lots of other ways to use this vinaigrette, like simply as a tangy salad dressing. Or it is great as a condiment over omelets or grilled steak. We never got tired of it. I certainly will still be making it this winter. Though it won’t be quite as fun using those store-bought tomatoes as it was using the ones we grew ourselves. Make up a batch of this vinaigrette soon and I just bet you’ll be hooked as well!

Summer Cherry Tomato Pasta Salad

recipe slightly adapted from Bon Appetit

serves: 4

Ingredients:

• 8 oz. pasta of your choice (I used Gemelli)
• 1 batch of Cherry Tomato Vinaigrette (recipe below)
• 1/3 cup crumbled feta cheese
• handful of fresh basil, chopped

Directions:

Prepare Cherry Tomato Vinaigrette (without chives). Set aside.

Cook pasta and drain.

Toss Cherry Tomato Vinaigrette and feta cheese with pasta.

Add handful of fresh basil and chives just before serving.

Cherry Tomato Vinaigrette

recipe slightly adapted from Bon Appetit

Ingredients:

• 1 pint cherry tomatoes
• 3 Tablespoons Extra Virgin Olive Oil, divided
• 1 shallot, finely chopped
• 2 cloves garlic, finely chopped
• 1 Tablespoon (or more to suit your taste) red wine vinegar
• Kosher salt, freshly ground pepper
• 1/8-1/4 tsp. red pepper flakes (optional)
• 2 Tablespoons chopped fresh chives

Directions:

Cut half of cherry tomatoes in half. Heat 1 Tablespoon of the oil in a medium saucepan over medium heat. Add shallot and garlic and cook, stirring often, until softened, about 4 minutes.

Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4-6 minutes. Mash some of the tomatoes with a spoon.

Add 1 Tablespoon vinegar and remaining 2 Tablespoons oil; season with salt and pepper and add red pepper flakes if you would like to spice it up a bit!  Serve warm or room temperature; add chives just before serving.

*This vinaigrette can be made (without the chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.

Enjoy!