Last week we were on vacation with Joey's college roommates, and we had the best time! Caroline had friends to play with, Joey had friends to play with, and I got to read 4 books in the span of a week - a good time was had by all. The day we returned, both of my sisters happened to be coming through Atlanta on their way to Europe, so we had a girls' night at my house. I was kind of stressed about what to make for dinner since I didn't have much prep time, or much energy, but in the end it all worked out. I served Garlic-Mustard Glazed Pork Tenderloin, Summer Vegetable Gratin, and Twice Baked Potatoes.
For dessert, I made this blueberry cobbler. Bon Appetit claims these are the easiest-ever biscuits, and they are pretty darn easy. Flour, salt, and sour cream are the only ingredients. The sour cream really gives them a great tangy taste, while keeping them nice and tender at the same time. This was a perfect dessert to make in my time-crunch. It was in the oven and baking in less than 30 minutes, and is obviously delicious. The original recipe called to serve with sour cream or creme fraiche, but that didn't seem as appetizing as vanilla ice cream. Plus, cobbler + vanilla ice cream is a perfect combination in my opinion.
And on an unrelated note, I've updated the Featured Recipes page with lots of fun grilling recipes. Check it out!
One Year Ago: Grilled Pork Tenderloin with Herbs and Red Wine Vinegar
adapted from Bon Appetit, August 2010
- 5 cups fresh blueberries (2 1/2 pints)
- 1/2 cup sugar
- 2 Tablespoons water
- 4 teaspoons corn starch
- 1 Tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/8 teaspoon ground cinnamon
- pinch of kosher salt
- 1 1/2 cups self-rising flour
- 1/4 teaspoon kosher salt
- 1 1/2 cups creme fraiche or sour cream
- all-purpose flour
- 3 Tablespoons sugar
Combine the self-rising flour and salt in a medium bowl. Add the creme fraiche, and stir until a soft dough forms. Form a ball with the dough and turn out onto a lightly floured surface. Shape the dough into a 10 to 12-inch log, and cut crosswise into 6 rounds. Pat each round into 3/4-inch thick 3-inch disks. Arrange biscuits atop filling and sprinkle each biscuit with 1/2 tablespoon of sugar.
Place baking dish on a rimmed cookie sheet and bake cobbler until bubbling and golden, about 25 minutes. Cool at least 15 minutes before serving.