Holed up from the hurricane? Try this take on Chicken Pot Pie: Chicken Cobbler!

Food genius, Mark Bittman is not a lazy man. As the author of almost 15 books on food and cooking, host of a NY Times weekly web-based cooking show, and an avid blogger and occasional columnist it is no secret that Mark Bittman is a man who knows how to get things done both in and out of the kitchen.



from nytimes.com



However, Chicken Pot Pie, that delicious, down-home, classic dish is something he is just too lazy to do. His solution? Chicken Cobbler. And, whether you'll take the advice of Mr. Bittman and go with the cobbler, or stick to your great-grandmother pot pie recipe, there's no avoiding the fact that these dishes are a great way to take care of some long-forgotten frozen vegetables or (preferably) some delicious veggies straight from the garden.

photograph by Brandon McLeod

Check out this video of Mark explaining his disdain for the laying out the dough for a pot pie and his solution of a quick biscuit topping.




If you're stuck on how to make the vegetable soup, check out this recipe from food4wibowo.blogspot.com based on Mr. Bittman's recipe.

Don't Forget! Gardening Reminders: Deadheads and Oregano

1.     If you want to get more blooms this year, be sure to remove any dead blooms on the plant. The dead flowers will only suck vital nutrients away from the growing buds.

from gardensecrets.org

2.     Like most herbs, oregano tastes best before it flowers. Many people choose to prolong the life of an herb by plucking the flowers off and preventing them from seeding. This isn't necessary with oregano, but it's still a great idea to grab those blooms. Oregano flowers are a great way to flavor meals. Click on the image below for a great recipe using fresh herbs (including oregano flowers).

Heirloom Tomato Salad with Feta and Oregano Flowers

from theparsleythief.com

Blackberry Picking for Blackberry Cobbler

Here along the Gulf Coast, it's blackberry time. So if you're like us and love a good blackberry cobbler, crêpe, pie, jam, preserve, or jelly, then it's time to put on your gloves and start picking. There's a long list of things you can make with blackberries, but I'm going to share a recipe for cobbler that will knock your socks off.

photograph by: Brandon McLeod

A lovely blackberry blossom.

photograph by: Brandon McLeod

Don't pick them too early!

What you need:
5 cups blackberries
1 cup or less (if you prefer) of sugar
1 stick of butter, unsalted, cut into tiny bits (plus some for greasing the pan)
1/2 cup flour (All-purpose, unbleached is preferred)
1/2 tsp baking powder
Smidgen of salt
1 egg
1/2 tsp vanilla extract

How to do it:

1. Preheat oven to 375 degrees. Mix the berries with half the sugar by tossing. Then spread the mixture in a greased 8-inch square or 9-inch round baking pan.

2. Combine the remaining dry ingredients (flour, baking powder, salt, and remaining sugar) in a food processor and pulse a couple of times (don't go crazy). Add the butter to the food processor and run it for about ten seconds, until everything is well blended. By hand, beat in egg and vanilla.

3. Dollop this mixture on fruit by the tablespoonful. Do not spread t. Bake until topping is golden yellow and just starting to brown (35 to 45 minutes). Serve immediately.

photograph by: Brandon McLeod

Sugared blackberries!

photograph by: Brandon McLeod

Batter!

photograph by: Brandon McLeod

Dollop!

photograph by: Brandon McLeod

Say "No!" to spreading!

photograph by: Brandon McLeod

Golden-brown goodness.

photograph by: Brandon McLeod

Try it with some delicious French Press coffee.

photograph by: Brandon McLeod

Yum....

Brussels and Butter

If you've been growing some delicious Brussels sprouts like we have, you'll need a good recipe to go with 'em. Try this one on for size. I doubt you'll find better!

Butter Simmered Brussels Sprouts

• Brussels Sprouts (about 1 pound)
• Butter (2 tablespoons melted or clarified)
• Garlic (1 to 2 cloves, sliced)
• Lemon Juice (preferably fresh)
• Optional: Breadcrumbs, Parsley, Parmesan Cheese

1. Bring a large pot of water to boil. Add Brussels sprouts (keeping it on high) and boil until they are just tender (about 10 minutes). (You want to be careful not to overcook them in this stage.) Drain the water through a colander and wash the sprouts with cold water to stop the cooking process.

2. Place the butter (about 2 tablespoons - clarified butter is best) on a warm skillet. Add sliced garlic. Once the butter is hot, add the sprouts (optional: add breadcrumbs or Parmesan cheese). Stir until sprouts are hot (about 3 minutes).

3. Remove the garlic. Toss (sauté) the sprouts with a touch of lemon juice. Season with freshly ground black pepper and a pinch of salt.

4. Garnish with minced parsley (and a couple whole pieces for looks) and serve.