Tuesday, November 24, 2009

A savory delight that satiates the stomach and saves you dough.

A few weeks ago I posted a blog about ways Jürgen and I plan to save on food costs.  Primarily by cooking at home and keeping certain low cost staples around the kitchen, to prevent late evening runs to the corner Chinese spot.

Missed that post? You can read it here.

We recently made a dish that is one of my all time, coming of the winter season, favs', and I felt it on fitting to share it with you all.  'The season to be sharing.  And eating.

Autumn Vegetable Cobbler with Biscuit Topping:

                                          (photo by Elinor Carucci)

For the filling:
1/2 butternut squash (but you can use a whole one if you want!)
2 parsnips peeled and cut into a medium dice
3 Tablespoons Olive oil

Your favorite salt blend
1 cup broccoli florets blanched

Preheat oven 400

Peel squash and cut the top portion off w/out the seeds.  Save the remainder for another day.  Cut into a med dice and toss with the parsnips, olive oil and salt.  Place on a sheet tray lined with parchment paper and roast until tender about 25-30min.  Put that aside with broccoli.

For the filling:
3 Tablespoons Unsalted butter
1 Onion med dice
1 Bulb fennel med dice
2 Garlic cloves minced
4 Tablespoons flour
4 Cups veg. stock
1 Tablespoons thyme rough chopped
1/4 cup parsley rough chopped

Salt and Pepper to taste
1 cup gouda cheese grated

Preheat oven to 400.  Heat a heavy soup pot over med and add butter.  Saute onion and fennel about 5 minutes until soft.  Add garlic and flour and cook an additional minute.  Add veg stock whisking until it boils.  Add herbs and season w/ S & P.   Fold in roasted veg., broccoli and grated cheese.  Pour filling into pie dish.  Top with the biscuits and bake on a parchment lined sheet tray. 

For The Biscuits:

2 1/4 cups unbleached all purpose flour

1 tablespoon baking powder
2 teaspoons minced fresh rosemary

1 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
1 1/3 cups (or more) chilled buttermilk (I just use heavy cream) 

Stir first 4 ingredients in large bowl to blend. Add butter. Using fingertips, rub in butter until mixture resembles coarse meal. Gradually add 1 1/3 cups buttermilk, tossing with fork until dough is evenly moistened and adding more buttermilk by tablespoonfuls if dry.
Drop biscuit dough atop hot filling by heaping tablespoonfuls; sprinkle with pepper. Bake uncovered until tester inserted into center of biscuits comes out clean, about 45 minutes. Cool 15 minutes. 

*Recipe Source: The Chopping Block Cooking School (Chicago IL), and Bon Appétit.*

I have made this recipe many times and every time it warms my stomach and soul with its biscut-y, winter veggie goodness.  It's seasonal, very healthy and it can feed you for days on end. In fact I just finished a plate of it before I sat down to write this little blog! The great thing about the dish is you can easily add any kind of root vegetable to give it your own twist, and the biscuit possibilities are endless.  Add some cheddar cheese to the mix, maybe even some prosciutto for you meat lovers, mmmmm hmmmm  I love me a good biscuit.  

We look forward to more cooking exploits in the days to come.  I, for one, have my eye on this chili recipe.

I can't tell you how satisfying it is to know you are saving money without sacrificing flavor.  That's something to be Thankful for!

1 comment:

  1. You just made me drool on my keyboard. Gross. I mean, Happy Thanksgiving, Blair! Chicago misses you!