I thought this actually sounded interesting and found the preamble to be funny. My thoughts in the recipe is to not use shortening in the biscuit but go all butter. Also I think that the biscuits could be cook separately, served either on the side with the tomato mixture or cut in half with the tomato ragout on top….will try this and get back to you.

Oh and of course you can swap out cheddar cheese if you are not a fan of blue.

 

Grist

I know what you’re thinking. You really don’t even have to say it. I put the words “tomato” and “cobbler” in the same recipe title. Clearly something has gone wrong here. How can it be cobbler without peaches, blueberries, strawberries? Or maybe even some sort of salty bacon topping?

Trust me, I definitely had my reservations when it came to this recipe. I like tomatoes, but how much do I reeaallly like tomatoes? If I pick around all the big tomato chunks in my dad’s spaghetti sauce, does that mean this dish is going to stress me out? But wait. There are biscuits involved. Do biscuits rescue any dish? Yes. They do.

View original post 603 more words

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
This entry was posted in Recipes and tagged . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s