Well Dined

21Jul/166

ICC – Peach Cobbler Trifle

Well Dined | Peach Cobbler Trifle

I've joined a group called Improv Cooking Challenge, where each month 2 ingredients are chosen for us to make dishes with.  This month was peaches and cream - yum!  I scrolled through my saved recipes on Pinterest and found this Peach Cobbler Trifle that looked perfect for the challenge!

Well Dined | Peach Cobbler Trifle

Pound cake is layered with a pudding mixture, peaches, and a crumble topping.  My trifle dish is actually a punch bowl, so I only made 2 layers.  But with a taller, narrower dish - you could make 3 layers.

Well Dined | Peach Cobbler Trifle

I really liked that the pudding mixture used orange zest and sour cream to take it out of too sweet territory.  I added a pinch of salt to the crumble mixture and the peaches to help in this regard, too.

21Jul/144

Tomato Cobbler with White Cheddar Biscuits

Well Dined | Tomato Cobbler with White Cheddar Biscuits

Through a combination of being really lazy and really busy, I haven't been cooking that much at home lately.  Or at least anything new or interesting (I mean, how many vegetable pastas do you want to see, right?).  So I haven't been posting very frequently, either.  Thank goodness for my lunches with Melissa, from Smells Like Brownies, or I wouldn't be posting at all!  We made this savory tomato cobbler on a rainy day with terrible lighting, and it was just the right kind of comfort food.

Well Dined | Tomato Cobbler with White Cheddar Biscuits

Caramelized onions and cherry tomatoes get bound together with the help of a little flour, and flavored with balsamic vinegar and fresh basil.  I love using multi-colored cherry tomatoes, so pretty!

Well Dined | Tomato Cobbler with White Cheddar Biscuits

Then the mixture goes into a baking dish and into the oven.  We used the same cast iron skillet that we caramelized the onions in.

Well Dined | Tomato Cobbler with White Cheddar Biscuits

While the tomato mixture cooks, roll out and cut out some biscuits.  The dough, made savory with the help of sharp white cheddar and black pepper, will have been resting in the fridge while the filling was put together.  You want that butter cold in order to achieve maximum flakiness.  We used whey in place of buttermilk, because we will never run out of whey (so much whey).