Sunday, March 30, 2008
Yesterday we hit the U-pick strawberry patch out at Boone Hall.
Last night, it was Strawberry Cobbler for dessert. I had all the best intentions of doing up a big pie, but by the time I got into the kitchen it was already after six and I just wasn't up to rolling pie crust. This cobbler recipe is an old fallback that I got from Mark Bittman's How to Cook Everything, and he credits it to John Willoughby, who supposedly found it in a Southern boardinghouse. I call BS on that last bit since Willoughby isn't all that old, and have you heard of anyone staying in boardinghouses since the era of Thomas Wolfe? (I'd believe "bed-and-breakfast" . . .). Anyhow, it's a great, simple recipe, and i've made it time and again with fresh strawberries with great result.
You just slice the strawberries, toss them with sugar, and put them in a baking pan. For the crust, you cut a stick of butter into a half cup of flour in a food processor, then mix in an egg and a little vanilla, then drop the dough by the spoonful over the top of the strawberries. You can literally throw the thing together and have it in the oven in less than five minutes. 40 or 45 minutes at 375 degrees and you have a golden, crusty treat.
It's perfect with a scoop of ice cream over the top.
In my recent post on the origin of the term “package store,” I mentioned that in South Carolina liquor stores are often called “red dot ...
Check out these pics from the Boston Globe of the barbecue sandwiches at the Beantown barbecue joint called Tremont 467. Then, head ove...
Pimento Cheese and Heritage Pork Bangers from Tom Condron at Liberty Gastropub, Charlotte, NC Pimento cheese has a dirty little secre...