Archive | 6:58 pm

Summer Food

19 Jul

What I’ve been cooking lately;

Corn on the cob with roasted garlic butter, cream corn with real cream and prosciutto, chickpea salads, lentil salads, potato salads with green or yellow beans and mustard vinaigrette, grilled haloumi, pasta with basil/walnut pesto, grilled organic chicken with lemons, watermelon salad, chopped salads with day old bread, and this achingly delicious mixed berry cobbler, with fruit  picked and purchased at a farm stand just 10 minutes away.  I realized while eating dinner last night that the food that I cook and the food that I love to eat is simple in composition and ingredients.  And while my training as a chef was fine dining, it’s not what I cook or what I eat.

This berry cobbler is so basic in ingredients and method, yet the flavour so intense and the biscuit topping so tender that it makes me wonder if any dessert could be more perfect for a dinner in July with family or very special friends.  It is love and happiness on a plate.

Mixed berry Cobbler from Bon Appetit


1/2 cup granulated sugar

1 1/2 tbsp. cornstarch

7 cups (1 3/4 to 2 lb.) mixed fresh berries, I used 2 lbs. mixed raspberries, blueberries, and blackberries because i couldn’t resist any of them at Turner’s, my local farm stand.

1 tbsp. Cassis if you have it, this is my addition to the recipe, so it’s optional, but it did kick up the berry flavour.

For filling, gently combine all ingredients in a large bowl and let macerate while preparing topping.  In the meantime, preheat your oven to 400 degrees F. and lightly butter a 2-qt. baking dish.

Biscuit topping:

1 1/2 cups unbleached flour, plus more for dusting work surface and rolling pin

1/4 cup sugar, plus more for sprinkling the tops of biscuits

1 1/2 tsp. baking powder

1/2 tsp. salt

5 tbsp. (2  1/2 oz.) unsalted butter, cut into cubes

1/2 cup whole milk, plus more for brushing the top of the biscuits, I used a combination of 1% milk and whipping cream to make 1/2 cup, because that’s what I had in my fridge.

For topping, In a large bowl, combine flour, sugar, and salt, stir with a fork to blend.  Using either your finger tips (because they’re the coolest part of your hands) or a pastry blender, I use my fingers, work in the butter until the mixture looks like coarse oatmeal (the uncooked kind).  Add milk and with a fork or your hands, mix until the dough just comes together.  Sprinkle some reserved extra flour on your table and knead gently, four or five times until you have a beautiful soft ball.  Then, lightly flour your rolling pin (always flour a rolling pin when you use one) and gently roll your biscuit dough into a 9X6 (approx.) rectangle of dough.  Don’t roll it too thin, you want to make a fluffy biscuit topping, not a thin cracker type thing.

Pour berries and their precious juices into the greased casserole dish.  Cover with your biscuits, in whatever pattern suits you at the time.  Brush tops lightly with some reserved milk, sprinkle with sugar and bake for 30 to 35 minutes, until liquid is bubbling and thick, and biscuits are golden.  Serve with whipped cream or ice cream, or yogurt, or on it’s on.  best served warm or at room temperature.


Precious jewels of summer.


Piggy loves raspberries!


Ready to go into the oven.


Ready to go into my belly.