3/4cup plus 3 tablespoons (120 grams)all-purpose flour
2 1/4teaspoonsbaking powder
1 1/2tablespoonsgranulated sugar
1/2cup plus 1 tablespoon (130 grams)cold unsalted butter, cubed
3 1/2tablespoonscold buttermilk
For the tomato filling
2pounds (1 kilogram)red and yellow cherry tomatoes
2tablespoonsextra-virgin olive oil
Leaves from 8 to 10 thyme sprigs
1 1/2teaspoonskosher salt
Healthy pinchfreshly ground black pepper, plus more to taste
1largeegg, beaten with 1 tablespoon water
6ounces (170 grams)soft goat cheese, crumbled
Make the biscuit topping
1. Whisk together the flour, cornmeal, baking powder, sugar, and salt in a large bowl. Dump in the butter cubes. Using a pastry blender, work the butter until you have pea- to lima bean-size pieces. (If you have particularly cold hands, you can use your fingertips.) Drizzle in the buttermilk and toss the mixture with a fork until it’s evenly moistened.
2. Plop the dough on a clean work surface. Press and squeeze the dough until it begins to hold together. (If you tossed it well with the fork, this should be a cinch. If you see dry spots, it’s best to use the fork to mix the dough instead of your hands. Whatever you do, don’t overwork the dough.) When all is said and done, you should still see pea-size bits of butter running through the dough.
3. Shape the dough into a disc about 3/4 inch (2 centimeters) thick. Using a 1 1/2 inch (4 centimeter) biscuit cutter, cut out 9 biscuits. Gently gather the dough scraps together, press them into a slab again, and cut out more biscuits. (I was able to get 15 biscuits.) Transfer the biscuits to a baking sheet and slide them in the freezer for 1 to 2 hours. (You can stash the biscuits in a resealable plastic bag and freeze them for up to 3 months to simplify throwing the cobbler together at the last minute easy. You’ll want to allow them a little extra time to thaw a little after taking them out of the freezer and before baking them.)
Make the tomato filling
4. Crank your oven to 350°F (180°C).
5. Toss the cherry tomatoes, olive oil, half the thyme, salt, and pepper in an ovenproof skillet. (I used a 12-inch cast-iron skillet and it worked marvelously.) Cover the skillet and cook on the stovetop over medium-high heat until the tomatoes begin to soften, 2 to 3 minutes. Uncover the skillet and continue cooking until all the tomatoes have burst slightly and released their juices.
6. Remove the biscuits from the freezer and generously brush the tops with the egg wash. Place them on top of the tomato mixture in the skillet, spacing them 1 inch (2 1/2 centimeters) apart.
7. Bake the cobbler for 25 minutes. Remove the skillet from the oven and dot the goat cheese between the biscuits, covering any exposed tomato mixture. Return the whole shebang to the oven, bump up the heat to 450°F (232°C) and continue baking until the top is nicely browned, about 10 minutes more. Scatter the remaining thyme over the top and serve the cobbler warm or at room temperature, scooping the cobbler straight from the skillet at the table. If you’re like me, you’ll want to gild each serving with an extra crank or so freshly ground black pepper. The cobbler is best eaten the day it’s made. (Like it could ever make it to another day.)
Read more at http://leitesculinaria.com/96970/writings-tomato-and-goat-cheese-cobbler.html#TqXS2TLgIZrD1W6G.99
8 slices white bread (toasted and cut in half on an angle)
kosher salt and freshly ground black pepper (to taste)
Heat a large sauté pan over medium heat and add butter. Once melted, add spinach and season with salt and pepper. Sauté just until the spinach has wilted. Remove from heat.
Line the bottom of a medium saucepan with a clean kitchen towel. Fill pan with 1 inch of water and bring to a boil.
Meanwhile, butter the inside of 4 (8 ounce) ramekins. Divide sautéed spinach between the ramekins. Top each with some roasted pepper, goat cheese, 2 eggs and 2 tablespoons of cream. Season with salt and pepper.
Place ramekins in saucepan and cover with a tight fitting lid. Cook until whites are set and yolks are still runny, about 10 minutes.
Carefully remove ramekins from saucepan. Serve on 4 plates lined with a napkin. Garnish with chives. Serve with toast.
– If you don’t have ramekins, use heatproof glass jars or mugs.
– If making a large batch, bake the coddled eggs in a baking dish filled with 1 inch of warm water. Cover with foil and place in a 325ºF oven for about 10 minutes, or until the egg whites are set and do not jiggle.