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Home > posts > 2015 > 08 > Tomato Cobbler with Cheddar Biscuits and Seared Salmon
Tomato Cobbler with Cheddar Biscuits and Seared Salmon Sunday, August 09, 2015, 09:30 PM


We made a really cool meal. It was tomato cobbler with pan-seared salmon. The cobbler was the main attraction.

We used a Joy The Baker recipe(local) recipe. We made a ton of changes based on the King Arthur Flour guide (local link -- normal password). Our changes to the biscuits based on the altitude were as follows:

Our other changes to the entire thing based on personal preference were:

I think that was about it. We followed the recipe otherwise. We did the initial cooking of the tomato stuff together together but then divided it into individual portions for the final cooking. Also, just to note, we cooked everything in the Breville min-convection oven instead of the main oven. To form the biscuits, we used a drinking cup.

They came out really good.The biscuits were tasty and well risen. Maybe a bit tough compared to others, but pretty good for our first try and for high-altitude. We cooked two tonight, saved two for later in the week, and froze the rest. (note, later in the week, we made this but the biscuits didn't want to rise then. I think they needed to be more room temperature to start but I really don't know)

The salmon was the typical seared salmon with fresh (from Meredith's garden) rosemary. Thepieces were thin leading them to be a bit overcooked.

Tomato Cobbler with Blue Cheese Biscuits(from Joy The Baker)

local copy password is the name of my dog, all lower case


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Original WP Post ID: 10214

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