Basil Peach Pepper Parmesan Cobbler Recipes

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TOMATO COBBLER WITH PARMESAN-BASIL BISCUITS



Tomato Cobbler with Parmesan-Basil Biscuits image

Celebrate a bounty of summer tomatoes with a dish that takes cues from classic Italian flavors.

Provided by Food Network Kitchen

Categories     side-dish

Time 2h

Yield 6 servings

Number Of Ingredients 19

4 tablespoons extra-virgin olive oil, plus additional for brushing
1 medium onion, diced
2 cloves garlic, minced
2 large sprigs fresh basil
1/8 teaspoon crushed red pepper
3 large tomatoes (about 1 3/4 pounds), cut into 1-inch chunks
Kosher salt
2 cups mixed cherry or grape tomatoes, halved
3 tablespoons all-purpose flour
1 cup mini mozzarella balls (ciliegine or halved bocconcini)
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
Kosher salt and freshly ground black pepper
6 tablespoons cold unsalted butter, cut into thin slices
2/3 cup buttermilk
1/3 cup grated Parmesan
2 tablespoons chopped fresh basil

Steps:

  • For the tomato filling: Preheat the oven to 350 degrees F.
  • Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, about 5 minutes. Add the garlic, basil sprigs and crushed red pepper and cook, stirring occasionally for about 2 minutes, then add the chopped tomatoes and 1 1/2 teaspoons salt. Bring to a simmer and cook until the tomatoes just begin to soften, 4 to 5 minutes. Remove from heat and discard the basil sprigs. Add the cherry tomatoes and flour and gently stir to evenly coat. Check for seasoning and add more salt, if necessary. Transfer the tomato filling to a 2-quart baking dish and dot with the mozzarella balls. Drizzle with the remaining tablespoon of olive oil.
  • For the biscuit topping: In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt and pepper to taste in a medium bowl. Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until you achieve pea-sized pieces. Make a well in the center of the flour and add the buttermilk, Parmesan and basil and gently combine with a fork until a sticky dough forms; take care not to overwork the dough.
  • Drop heaping tablespoons of the dough on top of the tomato filling. Brush with olive oil. Place the cobbler on a baking sheet and bake until the top is golden and the filling bubbly, about 1 hour. Remove and let rest for 15 minutes. Serve warm.

CHEF JOHN'S PEACH COBBLER



Chef John's Peach Cobbler image

There was a time when being called a shoemaker was the ultimate kitchen insult. It meant that your cooking skills were so weak, the cobbler down the street could have come into the kitchen and done just as well. This beautiful peach cobbler recipe is so easy, any shoemaker could master it.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h10m

Yield 6

Number Of Ingredients 9

5 cups fresh peaches - peeled, pitted, and sliced
⅛ teaspoon Chinese five-spice powder
1 teaspoon grated lemon zest
1 cup white sugar
1 cup water
½ cup butter, melted
1 cup white sugar
1 ½ cups self-rising flour
1 ½ cups milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine peaches, Chinese five-spice powder, and lemon zest in a bowl.
  • Stir sugar and water together in saucepan pan over medium heat until simmering, 2 to 3 minutes. Stir in peach mixture; cook and stir for 2 minutes. Remove from heat and set aside.
  • Combine sugar and self-rising flour in a large bowl. Pour in milk; whisk to form a smooth batter.
  • Pour melted butter into a Dutch oven. Pour batter over the melted butter.
  • Gently place peaches and syrup on top of batter. As the cobbler bakes, they will sink down into the batter.
  • Bake until syrup is bubbling and crust has risen and is golden brown, about 50 minutes.

Nutrition Facts : Calories 562 calories, Carbohydrate 99.3 g, Cholesterol 45.6 mg, Fat 16.9 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 10.5 g, Sodium 536.3 mg, Sugar 76.1 g

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