3868. ROASTED TOMATO and BACON COBBLER

yields 8 servings


Tomatoes
2 1/4 pounds Roma tomatoes, cut into 1/2-inch thick slices
2 tablespoons extra virgin olive oil
1 teaspoon each kosher salt and sugar
1/2 teaspoon coarse ground black pepper

Filling
1 tablespoon vegetable oil
1 medium sweet onion, thinly sliced
1 cup shredded sharp cheddar cheese
1 cup shredded Havarti cheese
1/4 cup shredded Parmesan cheese
1/2 cup mayonnaise
1/4 cup chopped sun-dried tomatoes
1/4 cup sliced fresh basil leaves
2 tablespoons chopped fresh parsley
1/4 teaspoon each kosher salt, coarse ground black pepper and red pepper flakes

Crust
1 package yellow cornbread/muffin mix
4 slices thick cut bacon, cooked and crumbled
2 tablespoons chopped sun-dried tomatoes
2 tablespoons chopped fresh parsley
2/3 cup milk

For tomatoes: HEAT oven to 450ºF. Line a large baking pan with foil. Brush with 1 tablespoon oil. Place tomatoes on pan, cut side up, in a single layer. Brush with 1 tablespoon oil. Sprinkle with salt, sugar and pepper. Roast until tomatoes are caramelized, 25 to 30 minutes. Reduce heat to 425ºF.

For filling: HEAT oil in 10 1/2-inch cast iron skillet over medium-low heat. Add onions and cook until golden, about 15 minutes, stirring often. Set aside to cool. Combine remaining filling ingredients in medium bowl. Stir in caramelized onions. Arrange half the tomatoes in skillet. Spread with cheese mixture. Layer remaining tomatoes over cheese mixture. Bake 10 minutes.

For crust: STIR together crust ingredients in medium bowl. Pour batter evenly over tomatoes. Bake 12 to 17 minutes or until golden brown. Cool 5 minutes before serving.


bacon recipe source: Martha White Foods, Inc., PO Box 751030, Memphis, TN 38175

2833. BACON and TOMATO COBBLER

12 rashers of streaky bacon
1 large chopped onion
1 tablespoon olive oil
350 grams jar of crushed tomatoes
4 sliced celery sticks
1/4pint chicken stock
400 gram can butter beans
seasoning to taste

Cobbler topping:
3 oz. butter
8 oz. self-raising flour
2 teaspoon fresh chopped herbs
6 fl oz. milk

Preheat the oven to 400 F. Firstly cut three bacon rashers into little pieces and set aside for later. Cut the rest of the bacon up into pieces and fry in a little oil with the onions for 5-6 minutes and the celery for 3-4 minutes. Add the tomatoes and stock. Bring to the boil, cover and simmer for 20 minutes. Stir in the beans and season to taste.

To make the cobbler topping, rub the flour with the butter and add the herbs, pinch of salt and the milk. This will form a light dough which you can then roll out on a floured surface and cut into 1/2-inch rounds. Put the tomato sauce into an ovenproof dish and then place the cobbler herby scones over the top of the mixture. Scatter cooked little pieces of bacon rashers over the top and bake for 25-30 minutes until the cobbler has risen and is golden.


bacon recipe courtesy of: Recipe Chamber

2777. BLACKBERRY APPLE COBBLER with BACON-SAGE CRUST

yields twelve servings


2 cups fresh or frozen blackberries, stems removed
8 apples peeled, cored, cut into wedges
1/2 cup plus 3 tablespoons sugar
1 tablespoon lemon juice
freshly grated zest of 1/2 lemon
2 cups whole wheat pastry flour or all-purpose flour
pinch of salt
1 tablespoon baking powder
scant 1/2 cup unsalted butter
1 egg 
1/3 cup milk
4 slices bacon, cooked and crumbled into 1/2″ pieces
2 fresh sage leaves, chopped very finely, or 1/4 teaspoon ground dried sage

Preheat oven to 425. Butter a 9 x 13 inch baking pan and set aside. Combine berries, apples, 1/2 cup sugar, lemon juice and lemon zest in the prepared pan. In a medium bowl, combine the flour, salt, baking powder and 1 tablespoon of the sugar.  Work in the butter with a pastry blender or your fingertips. Lightly beat the egg and milk together, and slowly but firmly (you don’t want too many strokes) stir into the flour mixture. Stir in the chopped bacon and sage. Knead lightly, sprinkling on a bit more flour as necessary to form a smooth dough. Break off portions of the dough and place them on top of the fruit in the pan, pressing and spreading the dough as you go. Cover the entire surface. Sprinkle remaining sugar over the dough and bake until well browned, 35-45 minutes. Serve immediately, with ice cream of course.


bacon recipe courtesy of: Cheryl Herrick, CrankyCakes, September 12, 2009 | adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins

2104. HOT BACON and OAT COBBLER

1 or 2 cans concentrated vegetable soup
2 oz. butter or margarine
salt and pepper to taste
grated cheese
3-4 rashers bacon
6 oz. self raising flour
2 oz. rolled oats
1 egg
milk to make
1/4 pint with the egg

Cut bacon into small pieces and fry. Sieve flour and seasonings into basin. Add rolled oats. Mix thoroughly. Rub margarine in lightly. Add bacon. Beat egg and milk together. Pour over dry ingredients. Mix with palette knife. Roll out on floured board to about 1/2 inch thick. Cut into rounds. Put the vegetable soup into a casserole and meanwhile heat for about 10 minutes in a moderately hot oven (400°F). Arrange rounds of scone on top, sprinkle with grated cheese to give them an attractive glaze. Bake for approximately 12-15 minutes in a hot oven (425-450° F).


bacon recipe courtesy of: ifood.tv, Silicon Valley/New York/India

1148. HERBY LAMB COBBLER with BACON

serves 6


1 tablespoon sunflower oil
200 grams smoked streaky bacon, preferably in one piece, skinned and cut into pieces
900 grams lamb neck fillets, cut into large chunks
350 grams baby onions, peeled
5 carrot, cut into large chunks
350 grams small button mushrooms
3 tablespoons plain flour
3 bay leaves
small bunch thyme
350ml red wine
350 grams lamb or beef stock
large splash Worcestershire sauce

FOR THE COBBLER TOPPING
350 grams self-raising flour
4 tablespoons chopped mixed herbs, including thyme, rosemary and parsley
200 grams chilled butter, grated
juice 1 lemon
5 bay leaves
beaten egg, to glaze

Heat oven to 180C/fan 160C/gas 4. In a flameproof casserole, heat the oil, then sizzle the bacon for 5 mins until crisp. Turn up the heat, then cook the lamb for 10 mins until brown. Remove meats with a slotted spoon, turn the heat up to maximum, then add the onions, carrots and mushrooms. Cook for about 5 mins until starting to colour, then stir in the flour. Return the meat to the pan with the herbs, and pour over the wine, stock and Worcestershire sauce. Season, then cover and braise in the oven, undisturbed, for about 1 hr 20 mins.

After about 1 hr, make the topping. Tip the flour and herbs into a large bowl, then season with salt and pepper. Add the butter and mix using a fork. Make a well, then add the lemon juice and 3 tbsp water. Gently bring together to make a soft dough. Roll out on a lightly floured surface to about 5mm thick, then cut into rounds using a 7.5cm pastry cutter. Re-roll the trimmings, then cut out more rounds until the dough is used up. After 1 hr 20 mins, take the casserole from the oven, remove the lid, then arrange the circles of dough, overlapping, around the edge of the dish, sticking bay leaves between them. Brush with egg and bake for 45 mins until golden.


courtesy of: Good Food magazine, March 2008