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Monday, July 16, 2007
Tasty China Still Tasty?
The Atlanta Journal-Constitution
Who’s been to Tasty China in Marietta now that chef Peter Chang has left? Is it still as good?
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Blackberry cobbler is quick, easy
The Atlanta Journal-Constitution
It’s blackberry season now, with dark, delicious berries just begging for a cobbler.
We got a cup or so of berries last weekend as part of our weekly share from Cane Creek Farm’s community-supported agriculture program. Not large enough for a traditional cobbler, and a tough sell for eating out of hand, because they’re still a little tart. Still, I’ve been craving cobbler — good cobbler, that is — for months. So I looked for a way to put one together. Most recipes call for making biscuit dough, rolling it out, artfully draping it over the pan or cutting it for a lattice. On a busy weekend, it’s tough to find the time or enthusiasm for that.
I found an old recipe that I’ve gotten in the past from several farmers in south Georgia, one that puts the cobbler on the table quick. It’s adapted from a Nathalie Dupree recipe in “Savannah Collection,” a cookbook from Martha Giddens Nesbit, who used to put together the food section of the Savannah Morning News and, more recently, has been collaborating on cookbooks with Paula Deen. I cut it in half and used a smaller pan because we didn’t have enough berries for the full recipe; you can always add another fruit, like peaches, if you don’t have enough berries. But it works just fine when halved, unlike so many desserts.
Gently wash and drain berries. Taste; if they’re tart, add a quarter-cup of granulated sugar to berries, toss to coat, and let sit a few minutes. Preheat oven to 350 degrees. Put a half-cup of butter (one stick) into a 9-by-13 pan and place in oven to melt. Meanwhile, mix 1 cup self-rising flour, 1 cup whole milk, 1 cup sugar, 1/4 teaspoon cinnamon and a pinch of nutmeg. Pour batter evenly over melted butter. Add berries with any juice on top of batter. Do not stir. Baked for 30 to 35 minutes, until browned. Serves 6. (If you don’t have self-rising flour, use all purpose flour and add 1/2 teaspoon of salt and 1 1/2 teaspoons of baking powder.)
Do you ever make cobbler? If so, is there a shortcut that still produces a tasty dessert to share? If not, where do you like to buy cobbler? My favorite standby for peach cobbler is out of business and I’d love to find a replacement.
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Tu Tu Thai
The Atlanta Journal-Constitution
I’m reviewing Tamarind Seed Thai Bistro for this week’s accessAtlanta (read the review this Thursday). It’s darned good — probably the best Thai in the area. I also love L’Thai on Lawrenceville Highway. What are your favorite Thai restaurants in the area?
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