Chicken Cobbler with Cheesy Biscuits

OK, I haven't made this - yet - but I found this within 2 degrees of separation of SimplyRecipes, so it has to be good, right? Skip the fact that the cheesy biscuits alone may be worth it, here is a recipe for essentially a pot-pie that really looks like a casserole. Frozen chickens, your time has come!

Ingredients

Chicken Cobbler

• 1 Tbsp olive oil
• 1 onion, chopped
• 1 carrot, peeled and chopped
• 2 celery stalks, chopped (keep the leaves, too!)
• 8 oz mushrooms, chopped
• 2 Tbsp. flour
• 1/2 tsp. dried thyme
• 4 cups of chicken broth (good or home-made)
• 4 cups chopped chicken or turkey (white and dark meat!)
• 1 cup frozen peas

Biscuits:

• 2 cups flour
• 1 Tbsp. baking powder
• 1 Tbsp. sugar
• 1/4 tsp. salt
• 3/4 cup milk
• 1/4 cup canola oil
• 1 garlic clove, crushed
• 2 Tbsp. melted butter
• 1 cup grated old cheddar or Gouda or 1/2 cup grated Parmesan

Steps

1. In a heavy skillet, heat oil over medium-high heat and saute the onion, carrot and celery for about 5 minutes, until soft.
2. Add the mushrooms and cook until the mushrooms release their liquid and the vegetables start to turn golden.
3. Sprinkle with flour and thyme and cook for another minute.
4. Stir in the broth and begin scraping up the browned bits on the bottom of the pan, stirring until smooth.
5. Bring to a simmer and cook for about 5 minutes, until thickened.
6. Stir in the roasted chicken or turkey and peas and pour into a baking dish that will accommodate it.
7. Preheat the oven to 400°F.
8. To make the biscuits: In a large bowl, combine flour, baking powder, sugar and salt. Add the milk and canola oil and stir by hand just until you have a soft dough.
9. On a lightly floured surface, pat or roll the dough into a 9” x 14” rectangle. Stir the garlic into the melted butter and spread over the dough, then sprinkle with cheese.
10. Starting from a long side, roll tightly jelly-roll style into a log. Cut into 8-12 biscuits using dental floss or a serrated knife.
11. Lay the biscuits on top of the chicken mixture, leaving a bit of space between them (they will rise in the oven), and bake for 30-40 minutes, until the the biscuits are puffed and golden brown and filling is bubbly. Let stand 10 minutes before serving.

Serves 8.

Birthday Belgian Waffles

This is our favorite waffle recipe (found here almost randomly several years ago)- it usually shows up on birthdays topped with whipped cream, strawberries, and maple syrup. The trick is the rise time, it needs 60 minutes which translates pretty cleanly to make it before and then cook it after farm chores in the morning.

The above pic is from the Interweb, not ours, but the banana slices and powdered sugar are a nice fancy touch. We love these and we talked it over and this is just a little more intensive than normal waffles - just that rise time.

Ingredients

• 1 1/2 cups water, blood-warm
• 2 1/4 tsp active dry yeast (one packet)
• 3 cups sifted flour
• 3 large eggs (separate 3 yolks and 1 egg white)
• 1/3 cup sugar
• 8 Tbsp unsalted butter, melted and cooled
• 2 tsp vegetable oil
• 2 tsp vanilla extract
• 1 1/2 cups whole milk

Steps

1. Dissolve the yeast in the water (I like a 4 cup measure) and let stand for 10 minutes.
2. Melt the butter in a small pot.
3. Sift the flour and salt in a large bowl; stir to blend and reserve.
4. To the yeast-y mixture, add the 3 egg yolks, one of the egg whites, and sugar.
5. Add the milk, melted butter, oil, and vanilla to the liquid. Stir until the mixture is smooth.
6. Add the liquid mixture into the flour mixture and beat until the mixture is smooth.
7. Beat the 2 separated egg whites until stiff peaks form.
8. Fold the egg whites gently into the batter.
9. Let the batter stand for 1 hour, stirring every 15 minutes.
10. Preheat the waffle maker; the light will turn off when preheated.
11. Add 1 cup of batter - it looks like too much and it seems too runny to me, but it makes a nice full, fluffy waffle.
12. For best results, do not open the waffle maker and peek - the light goes out when it is done, early views will cause it flop more (and we like 'em tall and fluffy).

Makes about 8 waffles. We can eat 1 each topped with whipped cream, berries, and syrup. Maybe more if you were really really hungry. Like after farm chores.

"Focaccia of Doom"

This recipe is one of our oldest - it harkens back to the Burlington days in the mid-90s. We found a wonderful little trattoria there on Cherry Street - they had an olive oil dipping sauce that was salted and heavily garlicked. So good that we went home (burping all the while) and started looking for a focaccia to match it.

We found a version of this recipe in Nava Atlas' "Vegetariana", a very nice veg cookbook. We omitted some of the ingredients (the original called for slices of sun-dried tomatoes in the loaf, but we found that the tomato clashed with the garlic oil dip).

This is a great recipe because it takes about 1hr 20min from start the yeast to put it on the table. Pair this with some sauce-simmering and the meatballs, and it all works out to be ready at the same time (and without all the sweating).

Ingredients

• 2 1/4 tsp of dried yeast
• 1 Tbsp of brown sugar
• 2 Tbsp of olive oil
• 1/4 cup of minced sun-dried tomatoes (optional)
• 1 1/2 cups of whole wheat flour
• 1 cup unbleached white flour
• 1/2 tsp of salt
• Dried rosemary
• Kosher salt
• Olive oil

Steps

1. In a 2 cup bowl, add 1 cup of blood-warm water. Sprinkle in the brown sugar, oil, and yeast. Stir very lightly, just get some of the yeast below the surface of the water. Let stand for 10 minutes until the yeast starts to foam.
2. Add the sun-dried tomatoes if you like (we usually skip this if we are going to dunk the bread in olive oil/garlic because it is too sweet).
3. In a large bowl, add the flours and salt. Mix well.
4. Slowly pour in the yeast slurry and mix.
5. Knead for 5 minutes, incorporating all of the flour, the dough will be "goldilocks" - so, not too sticky (add a bit more flour to the kneading area) and not too dry (it should hold together with some cracking). Alternatively, mix for 5 minutes on medium with a dough hook on your trusty stand mixer.
6. Form the dough into a ball, put it back into the bowl and cover for a 10 minutes rise time (I like being near the woodstove, but not on the ground - dog noses push in the towel).
7. Take the ball and roll it out into a round, about 12 inches across should make it about 1 inch high. Place this on a cookie sheet, cover with a towel and
8. Let rise 40 minutes in a warm place.
9. Preheat the oven to 400 during the 40 minute rise.
10. Uncover and bake for 2o-25 minutes, it should have a hollow "thunk" when it is ready.
11. Let cool for 5 minutes and serve with olive oil - we have two favorites:

• EVOO with balsamic vinegar (about 2 EVOO: 1 balsamic).
• EVOO with garlic (1 tbsp EVOO: 1 clove of good minced garlic)(never garlic in a jar)