Craig: Ribs? Tonight?
One of the reasons why Craig and I get along so famously is we both appreciate a certain economy of language. And like most conversations, it's all about the subtext. Here's a translation of what was really said.
Craig: Ribs? Tonight? = Girrlll, you better come over here tonight and help me eat up some of that big pile of meat you enabled me to buy at Restaurant Depot and use that beautiful new grill I got a great deal on.
Me: Sure! = Oh you know I'm going to be there because I have recipes to try out and if I don't find more guinea pigs taste testers I'm going to weigh 400 lbs from eating all this food.
So I had a few hours before the Meat-Fest began to whip up something delicious to pair up with Craig's wonderful pork ribs. I wanted something rich and hearty so I went with Virginia Willis's Gratin Dauphinois which was inspired by a version she learned at Anne Willan's La Vareene. Great recipe, again out of her wonderful Bon Appetit, Y'All. But I also had a stack of library books that I've been enjoying and noticed a quick dessert from the cookbook The Farm.
Ian Knauer was a former food editor at the late lamented Gourmet. The Farm is a collection of recipes that Ian shares from his Pennsylvania family farm. Beautiful photos from Hirsheimer & Hamilton and recipes that run the gamut from quick and simple to whole roast pig. The recipe that caught my eye was his Magic Peach Cobbler.
Magic Peach Cobbler by Ian Knauer from the cookbook The Farm, rustic recipes for a year of incredible food
1 stick unsalted butter
1 cup all-purpose flour
1 cup sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup whole milk
3 medium peaches
1. Preheat the oven to 350 degrees with the rack in the middle.
2. Place butter in a 3-quart baking dish, and put it in the oven for 5 minutes, or until melted. Remove the dish from the oven, tilting the dish to evenly coat the bottom with melted butter.
3. Whisk together the flour, 3/4 cup of the sugar, the baking powder and salt. Whisk in the milk. Pour the batter evenly over the butter in the baking dish. Do not stir.
4. Cut the peaches into wedges and place them in the batter. Sprinkle the remaining 1/4 cup sugar over the top of the peaches. Bake the cobbler until it is set and golden on top, 35 to 40 minutes. Cool slightly on a rack. Serve the cobbler warm or at room temperature.
What's great about this recipe is that with the exception of the peaches, I had everything in the fridge or the pantry. The one of the problems I had was figuring out which of my dishes was a 3 quart dish.
The other was figuring out how many small Missouri drought peaches equals 3 regular peaches. So sad drought peaches.
So delicious with tender peaches melding into sweet cobbler and crunchy sugar topping. Bonus was that it wasn't too heavy after our meat-fest and rich potatoes.
Craig: Cobbler? Winner.