Meet Tomato Man. Chris wrote to say that he's taken over his kitchen table. He thinks Tomato Man is organizing the others into an uprising before they're all cooked or eaten raw. (Save Tomato Man!)
Hope you're leaving some room for dessert, chefs, as you eat your way through summer. Maybe you're devouring bowls of seeded watermelon or you're baking with the fruits of the season. Rob is doing just that and this time he includes a recipe...
Rob writes: Another summer day, another peach cobbler. This makes about six servings depending on your crew. My neighbor eats her share between our kitchen and her front door. Of course ice cream, whipped cream, whatever, goes well.
Rob's Peach Cobbler
--About 3 cups peeled, sliced peaches (I use about six medium peaches from the farmer’s market)
--2 cups sugar, divided
--1/2 cup water
--8 tablespoons butter
--1 1/2 cups self-rising flour (you can make your own with a little baking powder and salt--just google it)
--1 1/2 cups milk
1. Preheat oven to 350 degrees.
2. Put the peaches, one cup sugar, and water in a medium saucepan. Bring to a boil and simmer for 10 minutes.
3. Strain and reserve juice.
4. Place the stick of butter into an 8X8 baking pan and put it in the preheating oven oven. The 8X8 pan is going to give you a thicker cobbler. If you want thinner, you can bake in three-quart baking pan.
5. Mix the flour and remaining cup of sugar in medium bowl.
6. Stir in the milk in three portions, whisking as you go to avoid lumps.
7. Once the butter has melted, pour the batter into the pan with the butter. DO NOT STIR. The batter will come up while baking.
8. Place the peaches on top of the batter.
9. Bake for 40-45 minutes, depending on your oven. You want a risen cobbler that is golden brown on the edges.
10. Heat the reserved juice in the saucepan until reduced to a syrup/glaze.
11. Cool the cobbler. Pour the reserved sauce/glaze over before serving.
When life gives you summer squash...
Chop and saute over high heat with onion and hot pepper,
finishing with a glug of fish sauce and tamari/soy
I want to remember the flavor of these Goldie heirloom tomatoes, drizzled with olive oil and a shake of salt, come November.