My Latest Culinary Adventure
We're back in the swing of things, CSA-wise, which is good since we ate, ah, quite well, in Vermont and not always, ah, quite healthily.... The last package from Herrcastle Farm had four gigantic peaches that sat in a bowl on my kitchen table and perfumed the air with their peachy goodness. I looked at them yesterday and saw they were about to turn, so I decided (in my dreaming-I-was-a-Vermont- farmer's-wife way) to make peach cobbler with them. I've never made peach cobbler before, but it sounded like what you would make with fresh peaches and how hard could it be, eh? I turned to the usually-reliable "How To Cook Everything" but apparently Mark Bittman should have titled it "How To Cook Everything EXCEPT Peach Cobbler". Hrmph. It's the first time (admittedly in a million tries) he's let me down.
I went through all of my cookbooks (which are mostly those kooky local spiral-bound fundraiser types, which I love and which have a lot of Jello recipes and which I think should have had a lot of peach cobbler recipes), but NONE of them had any recipes for peach cobbler!! What's up with that? Finally I turned to Paula Deen's old Lady and Sons cookbook, which did have a recipe. Here is what resulted:
Looks good, eh? It should - it had 1.5 cups of sugar, one cup of flour, a cup of milk, a stick of butter and those four gorgeous fragrant organic peaches. You melt the stick of butter, pour the sugar/flour/milk mixture into the butter, and then spoon the peaches on top. Welllllll........ believe me, I'm not a picky eater or a gourmand or anything like that, but it was GROSS! How can that be? The "dough", which was supposed to, in Paula's words, "rise up through the butter", congealed on the bottom and never cooked through, despite 45 minutes in the oven. The butter swam on top in such an unappetizing way that I ended up fussily spooning it off before I dug in. The peaches were good, but how could they not be? I'm very sad about this whole experience - I've baked dozens of things from scratch and they've almost always turned out just right. I never had such an abysmal failure. And it's not like it was complicated or anything! I have a feeling that some crucial ingredient like eggs or baking powder was missing...
AHA! I just found this recipe which is basically identical, but calls for AN EGG and some BAKING POWDER!! I WAS RIGHT! I am vindicated. But sad. And left with no peaches and that icky doughy mess......
We're back in the swing of things, CSA-wise, which is good since we ate, ah, quite well, in Vermont and not always, ah, quite healthily.... The last package from Herrcastle Farm had four gigantic peaches that sat in a bowl on my kitchen table and perfumed the air with their peachy goodness. I looked at them yesterday and saw they were about to turn, so I decided (in my dreaming-I-was-a-Vermont- farmer's-wife way) to make peach cobbler with them. I've never made peach cobbler before, but it sounded like what you would make with fresh peaches and how hard could it be, eh? I turned to the usually-reliable "How To Cook Everything" but apparently Mark Bittman should have titled it "How To Cook Everything EXCEPT Peach Cobbler". Hrmph. It's the first time (admittedly in a million tries) he's let me down.
I went through all of my cookbooks (which are mostly those kooky local spiral-bound fundraiser types, which I love and which have a lot of Jello recipes and which I think should have had a lot of peach cobbler recipes), but NONE of them had any recipes for peach cobbler!! What's up with that? Finally I turned to Paula Deen's old Lady and Sons cookbook, which did have a recipe. Here is what resulted:
Looks good, eh? It should - it had 1.5 cups of sugar, one cup of flour, a cup of milk, a stick of butter and those four gorgeous fragrant organic peaches. You melt the stick of butter, pour the sugar/flour/milk mixture into the butter, and then spoon the peaches on top. Welllllll........ believe me, I'm not a picky eater or a gourmand or anything like that, but it was GROSS! How can that be? The "dough", which was supposed to, in Paula's words, "rise up through the butter", congealed on the bottom and never cooked through, despite 45 minutes in the oven. The butter swam on top in such an unappetizing way that I ended up fussily spooning it off before I dug in. The peaches were good, but how could they not be? I'm very sad about this whole experience - I've baked dozens of things from scratch and they've almost always turned out just right. I never had such an abysmal failure. And it's not like it was complicated or anything! I have a feeling that some crucial ingredient like eggs or baking powder was missing...
AHA! I just found this recipe which is basically identical, but calls for AN EGG and some BAKING POWDER!! I WAS RIGHT! I am vindicated. But sad. And left with no peaches and that icky doughy mess......
posted by diana at 11:49 AM
5 Comments:
oh. you should have called me. I could give you half a dozen cobbler recipes. sorry babe. I made peach cobbler the other day and you are totally welcome to come eat it with me.
I'm sorry that Paula Deen let you down. I know Alton did a whole show on cobblers. It looks good and peachy in the photo!
WOW!!!!
Go Moyer
Here's a fat free, calorie free peach cobler recipe for you:
Dice up the peaches, mix with a couple of tablespoons of sugar, 1/2 cup of dry white cake mix and put them in the bottom of a greased 8 X 8 baking dish.
Put the rest of the dry cake mix on top.
Cut up a stick of BUTTER and put it on top of the dry cake mix.
Bake until golden. Eat while hot with vanilla ice cream.
The fat free/calorie free part was a joke!!!
Have my boy add this to our cookbook!
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