Cobbled Together

In an effort to avoid the grocery store this weekend, I raided the heck out of our pantry to see what we could eat to get through the week. You see, I already have an issue with letting good food go to waste, and this is only intensified when I’m forced to let things go to waste as a result of being away for a few days. These are the times when I might cobble together a recipe with a ton of random ingredients (panzanella salads are great when there’s lots of produce involved, and this Moroccan shepherd’s pie was a great way to use up mashed ‘taters) or conversely, I might make something uber simple using some standby grains or pasta.

In general, they aren’t meals that really make one salivate, but they get the job done, more or less.

Of course, there are always the exceptions – the dishes you toss together, pulling stray carrots and a forgotten bunch of scallions from the crisper to add up to enough stuff to make a meal come together – that somehow end up tasting like you’d planned it that way all along. It helps when you have a few fresh ingredients hanging around (thanks, Joanne, for the tomatoes!), because those are the ones that provide the inspiration, the kick-start to power you through to the end of the recipe, if you even have a recipe in the first place.

(The fresh ingredients are also the ones that make me feel a little less guilty about tossing leftover bagged shredded cheese into a perfect biscuit dough, knowing full-well that a freshly-grated cup of cheddar would have been tons better, not only in terms of taste, but also quality and texture.)

So, here we are, at the moment where I did something like that and actually get to tell you about it, because I truly feel that this new-found recipe is something you just might want to make yourself. I take that back – it’s something you should make yourself. Rarely is there a time in the year where the produce is this perfect, this satisfying, and this accessible than now – when you get to eat fresh corn and! fresh tomatoes ’til your heart’s content. And I’m telling you this: if you do have access to both ingredients, straight from the market or the store, please do purchase them. I think I already mentioned my stubborn desire to avoid those places this week, and as a result my trusty freezer bag o’ corn came in handy here. And while it was fine, mighty fine indeed, I know it could be that. much. better. with just-shucked morsels of yellow goodness.

If the mixture of tomatoes and corn isn’t enough to get you in a tizzy, have you noticed the biscuits on top? Need I say more?! Even though I’ve moved away, I still read the blogs of many Chicagoans, and I tell ya – Midwesterners get some kinda excited about summer produce. Tim over at Lottie + Doof posted a tomato cobbler recipe from Martha Stewart a couple of weeks ago, and it sounded like the kind of food they’d have in Paradise. I figured I could make it work, or something like it, even if I didn’t have but approximately half as many tomatoes, no regular onions, heavy cream, or Gruyere on hand, not to mention a penchant for never adhering to the regular ol’ all-purpose flour suggested in most recipes.

So yeah, you could say this recipe is a pretty far leap from the original, but that’s what happens from time to time. You may not have scallions on hand, and maybe you have a different cheese, or no cheese at all, and maybe you have neither pancetta nor bacon for the smoky twist I was craving. Maybe the carrots aren’t doing it for you, and understandably so, maybe you don’t have 10 types of flour in your pantry (15-20 if you count the ones used almost solely for gluten-free cooking). You might even be one of those people who are afraid of a little shortening in your life, for reasons I just can’t figure out. I promise you – it’s okay, and ultimately, it might even be better to use this as your inspiration, and run with it (after, or course, you put down your knife…).

I’m sure Martha would understand.

Tomato & Corn Cobbler
Inspired by Lottie + Doof; serves 4-6 as a meal

time commitment: 2 hours (~40 minutes active)

printable version

ingredients
filling
2 T evoo
2 oz finely chopped pancetta or bacon (optional)
6 scallions, chopped
2 carrots, medium dice
4 cloves garlic, minced
2 c fresh or frozen corn (2-3 ears if fresh; thawed and drained if frozen)
~1 lb cherry tomatoes
~1 lb heirloom tomatoes, medium dice
1 t crushed red pepper flakes
3 T white spelt flour (or all-purpose)
Coarse salt and freshly ground pepper

biscuit topping
1 c white spelt flour
1 c whole wheat flour (or use 2 cups all-purpose flour to replace both)
2 t baking powder
1 t kosher salt
4 T cold unsalted butter, cut into small pieces
2 T shortening, cut into small pieces
1 c grated cheddar cheese, plus 1 T, for sprinkling atop biscuits
1 1/2 c buttermilk, plus ~2 T more for brushing

instructions
Make the filling. Heat oil in a large skillet over medium heat. Add pancetta, if using, and cook for 2 minutes, then add onions and carrots, stirring occasionally, about 20 minutes. Add garlic, and cook until fragrant, about 3 minutes. Toss in corn and remove from heat; let cool.

Preheat oven to 375 F. Toss onion/corn mixture, tomatoes, red-pepper flakes and flour with 1 1/2 t salt and some pepper.

Make the biscuit topping. Whisk together flours, baking powder, and 1 t salt in a bowl. Cut in butter and shortening with a pastry cutter or rub in with your fingers until small clumps form. Stir in cheese, then add buttermilk, stirring with a fork to combine until dough forms.

Transfer tomato mixture to a 2-quart baking dish. Spoon large clumps of biscuit dough (about 1/3 c each) over top in a circle, leaving center open. Bake 30 minutes. Remove, and brush dough with buttermilk, and sprinkle with remaining T cheese. Bake until tomatoes are bubbling in the center and biscuits are golden brown, another 30 minutes or so. Transfer to a wire rack. Let cool for 20 minutes.

A Total Moot Point

One of the things that I absolutely do not enjoy is replacing items I’ve already purchased. Especially items that aren’t exciting to purchase in the first place.

For instance, we are taking our first trip together since living in San Francisco (Chris has jet-set plenty on his own), and we remembered that we tossed out my old, bright orange suitcase. The one with the handle that got stuck nearly every time. The one that required frantic pushing on said handle in the aisle of the plane to get the dang thing to fit in the overhead bin. Yeah, that one. I haven’t missed it one bit – until we realized we needed 2 carry-ons for our trip down to Sedona next weekend. I suppose we could have paid a fee to check our bags, but after you pay that for a round-trip, you’ve almost bought yourself a new suitcase (in my case, you have bought yourself a new suitcase, because I was an Amazon.com rockstar and found the good ones on clearance – score!).

Also, an air mattress would fit into this category. We bought one of those a long time ago, probably 7 years ago when we moved to Chicago and lived in a 650 square foot high rise. I’m surprised we even had space on the floor for it… At some point, it managed to get punctured, and since then it’s had a slow, steady leak – meaning, the folks using it are sleeping on the ground when they wake up. Yeah, sucks for them. In addition, the battery-operated thing that blows up the mattresses was all sorts of corroded too, so the whole shebang got thrown out. No big deal, since we had an extra bedroom and pull-out couch at our last place. But now, we’re down to a pull-out couch, and have three guests coming in a couple of weeks. Needless to say, we get the pleasure of purchasing yet another air mattress. Fun times. Of course, it will come in handy plenty, especially with the Thanksgiving crew making their way out here in November (SO EXCITED!).

Of course, the routine replacement items qualify too – who likes buying toilet paper, sponges, and dish detergent?! The other day, we had to buy a batch of replacement brushes for our electric toothbrush – now that seems like a huge waste of 40 bucks. But, I guess we have clean teeth, and fresh breath, so there is that…

Last, but certainly not least, is my immersion blender. I’m not sure how, but the damn thing broke a month or so before I moved west. You’d think it could handle pureeing some soup every now and then, eh? But truthfully, who knows what I tried to puree – I could easily assume it was something best left to a blender. But blenders are so annoying when it comes to soup. You have to dirty up a blender, for one, and in addition, you have to dirty up an extra pot/bowl for the already-pureed soup, if you have to puree in batches, so as not to toss the pureed soup into the non-pureed soup. It’s annoying, at best. But as you can see, I’ve been a little stubborn on this one. It seems there are more fun things to buy than replacing something I’ve already paid for once (yea, cookbooks, hiking boots, new camera lenses, a juicer – you get the point, right?).

I am, however, willing to admit that some things are worth the trouble, even if I do grit my teeth the whole way through it, and even if I do miss my immersion blender to pieces. Sometimes, washing a few extra dishes is a total moot point altogether.

This soup is one of those things that’s worth the trouble. I mentioned it a few posts back, remember? It’s loaded with roasted tomatoes, a couple of fresh heirlooms for good measure, and a roasted red pepper, too. The red pepper adds that warm richness to the soup, and to top it all off, some roasted ham and chickpeas are used as garnish. You could easily make this a vegetarian soup if you wanted (although the roasted diced ham is sorta perfect) or you could sub in some bacon if that’s what you have on hand. The chickpeas add a nice little crunch to each bite, so do make sure they are roasted until they reach that slightly crunchy, but still chewy, point.

I promise you, if you don’t have an immersion blender, or if you did and can’t seem to bring yourself to buying another one, you’ll forget all about it in no time. Well, at least until it’s time to clean up.

Tomato Soup with Roasted Chickpeas
Adapted from Cooking Light, August 2011; serves 4

time commitment: ~45 minutes

printable version

ingredients
1 red bell pepper
2 T sliced almonds
3 T olive oil, divided
6 garlic cloves, divided
1/4 c heavy whipping cream
1 (28-ounce) can fire-roasted diced tomatoes
2 fresh heirloom tomatoes, roughly chopped
1 t smoked paprika
1/2 t salt, divided
1/2 t red pepper flakes
2 oz thick-sliced deli style ham, finely chopped
1 (15.5-ounce) can organic chickpeas, rinsed and drained
1/4 t ground cumin
1/4 c fresh flat-leaf parsley

instructions
Turn stovetop gas burner onto high heat and place bell pepper directly onto burner. Cook until black on all sides (2-3 minutes/side), place in a plastic bag, seal it, and let it sit for at least 10 minutes. (If you have electric burners, you can instead roast a pepper under a broiler in the oven until blackened, but cut it first and remove the membranes, then lay it flat in the baking sheet.) Remove from bag and peel, discarding seeds and membranes.

Preheat oven to 450 F. Place almonds in a saucepan over medium-high heat until toasted. Remove from saucepan, chop roughly, and set aside.

Heat 1 T oil in same saucepan over medium heat. Add 3 garlic cloves; cook 1 minute. Add cream and tomatoes; bring to a simmer. Add paprika, 1/4 teaspoon salt, and red pepper flakes; simmer 20 minutes, stirring occasionally. Cool for 10 minutes.

Meanwhile, mince remaining 3 garlic cloves and combine garlic, ham, and chickpeas in a roasting pan; drizzle with 2 tablespoons oil, cumin, and 1/2 teaspoon salt. Toss. Roast at 450 for 15 minutes, stirring once.

Combine tomato mixture and bell pepper in a blender; puree. (If you have an immersion blender, this would work nicely; just chop the bell pepper roughly and toss it into the soup.)

Ladle the soup into each of 4 bowls; top evenly with chickpea mixture, parsley, and almonds.