Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > posts > 2015 > 08 > 2015-08-09_tomato-cobbler-with-cheddar-biscuits-and-seared-salmon.html
Tomato Cobbler with Cheddar Biscuits and Seared Salmon
/posts/2015/08/2015-08-09_tomato-cobbler-with-cheddar-biscuits-and-seared-salmon.html
You are viewing revision 6f3e943a from 2018-01-07 21:13:07 -0700.
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=6f3e943a to a URL.
See the help page for more information.
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[@rev]) recipe. We made a ton of changes based on the King Arthur Flour guide (local link[@rev] -- normal password). Our changes to the biscuits based on the altitude were as follows:
Add 3Tbsp flour and use high-protein (bread) flour
1 Tbsp_less_ baking powder (total 1Tbsp)
[kept the sugar alone since it was so little]
Add 2Tbsp buttermilk
cook for 14-17 min at 400°F (as opposed to 17-20 at 375)
Our other changes to the entire thing based on personal preference were:
Cheddar cheese instead of blue. Also topped them with cheddar
Used all butter for the biscuits instead of a mix of butter and shortening
For the onions in thetomato stuff, flipped proportions of butter and oil
Used more onion (roughly)
Just note, basil was from the garden
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[@rev] 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 [@rev] password is the name of my dog, all lower case
Original WP Post ID: 10214
Original WP Pub Date: 2015-08-09_213026