This is my version of a Fruit Cobbler recipe I found on the Food.com website. Instead of having a thin crust over the top of the fruit, I make mine to be a lightly sweetened cake with little pieces of fruit that seemed to be floating around in the pillow-like softness of the cake. This can be made with almost any fruit you desire, but I will use peaches for the recipe here.
Peach Cobbler Cake:
Cake Batter:
1 Cup All Purpose Flour
2 TSP Baking Powder
1 Egg
2/3 Cup Milk
1 TSP Honey
1/2 Cup Brown Cane Sugar
1/2 Cup Granulated Sugar
Pinch of Salt
1: Use a paper towel to spread a thin layer of butter or shortening into the bottom of a deep 9x9 square baking dish (or a 9-inch round dish), and spread it out evenly. Personally, I melt the butter in the microwave and then just pour it into the dish. But you can use whatever technique works the best for you. You can also add a very light layer of flour if you discover the cakes are sticking badly.
2: Combine all the batter ingredients into a mixing bowl and using an electric mixer or a whisk, whip the batter for 10-15 minutes, or until it is smooth. Pour the mixed batter directly over the melted butter, spreading it out as evenly as possible.
Fruit:
4-5 Peaches, with pits removed (You can peel them if you wish, but I don't mind the peach skins)
1/3 Cup Chopped Walnuts
1/4 Cup Brown Cane Sugar
1 TSP Nutmeg
1 TSP Allspice
1 TSP Ground Cloves
1 TBSP Butter
1: Slice up the peaches into roughly 1-inch wide cubes, and set aside.
2: Into a small sauce pan over medium heat, combine the walnuts, butter, and brown sugar. Cook until butter has melted and sugar evenly coats the walnuts. You can use any type of nut for this, as long as you keep the pieces small and the quantity roughly the same.
3: Add in the nutmeg, allspice, and cloves, and continue to cook for another 5-7 minutes, stirring until walnuts are evenly covered with spices.
4: Pour in the peaches (or any fruit in an equivalent amount), and cook for 10-12 minutes, adding just a little water if the pan begins to dry out. You want to cook this until the peaches are heated and coated with the cooked spices and walnuts, but nothing is burned or charred.
5: Carefully spoon the fruit and nut mixture over the batter in the baking dish, covering the batter as evenly as possible.
6: Bake in a 350 degree oven for 40-50 minutes, or until the batter has risen to the top, and is golden brown.
Serve this cake, fresh from the oven, with a large scoop of vanilla ice cream and some whipped cream on top. You can even give it to a friend or family member as a gift, or use it as a new type of birthday cake. As stated before, you can use any fruit and any type of nuts for this recipe, as long as you keep the proportions roughly the same. This is a very simple cake that you can make and turn into something of your own.
~Bon Appétit~
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Cuisinart SM-70BC 7-Quart Stand Mixer (Google Affiliate Ad)
All-Clad Tri-Ply Stainless-Steel Sauce Pan with Lid - 1.5 quart - All- (Google Affiliate Ad)
Wednesday, December 19, 2012
Monday, December 17, 2012
Should You Use Rice or Pasta?
Neither! Use Couscous instead!
Many people have, and many people haven't tried couscous in their cooking. It's a great dish that can be used so many various ways, and is quite healthy for you as well. It is also a great idea for when you aren't sure if you would rather have pasta, or rice, it's almost like combining the best of both worlds. So, with this article, I would like to discuss a little bit about couscous and a few uses of it.
What is couscous?
Couscous is basically pure semolina, which is one of the ingredients often used to make pasta. That's semolina, not salmonella, those are two completely different things. It is a common staple found in Algeria, Morocco, Libya, Egypt, and other similar regions. In those areas, it is often served with broth or stews, or topped with meat and vegetables as one might do with a rice dish. Now, you can find couscous in markets around the world, and I would highly suggest keeping it as a common item in your pantry.
Is couscous healthy?
Damn right it is! It contains a much better vitamin profile than pasta, with less of a glycemic load. As well, it has roughly the same amount of protein as pasta, and definitely more than white rice. Couscous also has a lower fat-to-calorie ratio than white rice. It's a very healthy alternative to either making pasta or rice, and tastes like a mix between the two.
How is couscous cooked?
If you buy couscous in a store, most often it is pre-steamed, dried and doesn't need much effort to prepare. You can use water, broth, or stock and a little oil or butter to make a simple couscous dish. I also add a pinch of salt and herbs into the water. I use an estimated ratio of 1.75:1 of liquid to couscous; so if I want to make 1 cup of dried couscous, I use 2 cups of boiling liquid. From here you can dish it up and cover it with sauce, gravy, or stew. Honestly, couscous cooked in water and served on its own is pretty damn bland and boring, but with practice, you can learn to turn it into an awesome delicious meal.
What is Druid's couscous recipe?
Beef-flavored Couscous:
1 3/4 Cups of water
1 Cup of Dried Couscous
1-2 Beef-flavored Bouillion Cubes
1 TSP Seasoned Salt
1 TSP Ground Black Pepper
1 TBSP Butter
1: Combine all ingredients, excluding couscous, in a pot over medium-high heat and bring to a boil, making sure the bouillion cube and butter are melted and stirred into the water.
2: Pour in the couscous and remove from heat, stirring constantly for 5-10 minutes until the water is absorbed into the couscous.
3: Serve and top with steamed vegetables and grilled sausages or steaks. This recipe will easily feed 2-3 people.
Couscous is a wonderful dish that is easy to prepare and healthy for your friends and family. So if you are staring at your kitchen and wondering what to do with that chicken breast, or your brain is trying to figure out if you want a rice dish or a pasta dish, I would highly suggest picking up a package of couscous. I know, that in my kitchen, couscous has become a front-line ingredient in meals.
~Bon Appétit~
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