From a tiny BEACH kitchen:
This fantastic recipe was found in the October 2011 issue of Bon Appetit magazine. In your pantry, you probably have the few ingredients you’ll need to make this dish. Take special care in the cutting of the potatoes for a beautiful presentation. If you have a mandolin use it carefully. The bay leaves give off a wonderful aroma as they are baking. This recipe served 8 people at our Beachpeach Celebration dinner. Very easy to make and elegant to serve. ~ Sheryl
- 5 or 6 Idaho Potatoes
- 6 TBSP Butter
- Bay Leafs
- Kosher Salt
Preheat oven to 425 degrees. Use a heavy 13×9 baking dish or heavy sheet pan with sides. Melt 2 TBSP butter. Pour into baking dish.
Cut off sides of potatoes to form a square and slice 1/8″ thick. ( A mandolin works wonderful for this if you have one.) Keep potatoes in stacks. Slide stacks of potatoes into the baking dish as you would “dominoes”.
Tuck bay leaves randomly among the potatoes…the more the merrier.
Melt the remaining 4 TBSP butter and pour over entire dish.
Sprinkle with kosher salt (you want to see the salt crystals).
Bake approximately 40 minutes or until edges are “crispy”.
Serve casually in baking dish or carefully move potatoes to a platter, keeping the potatoes in a “domino” position.
From a tiny BEACH kitchen:
Instead of polishing off an entire carton of ripe berries at the kitchen counter, you can bake them in a fantastic cobbler to serve up a summery dessert. You MUST serve this with a generous scoop of vanilla ice cream! Hot or cold, this cobbler definately has a WOW factor. A warm sweet flavor with fluffy biscuits on top, made from scratch.
(Adapted from the July 2011 issue of Bon Appetit)
- 1/2 cup sugar
- 1 1/2 TBSP cornstarch
- 7 cups (2 lbs.) mixed berries
- 1 1/3 cups unlbeached all purpose flour
- 1/4 cup sugar
- 1 1/2 tsp baking powder
- 1/2 teaspoon salt
- 5 TBSP chilled unsalted butter, cut into 1/2″ cubes
- 1/2 cup chilled whole milk plus more for brushing
- and remember the Vanilla ice cream !
For the filling:
Position a rack in the middle of oven and preheat to 400 degrees. Whisk sugar and cornstarch together in a large bowl. Add berries to bowl to coat. Transfer berry mixture to baking dish (2 qt) about 2″ deep. Set aside to macerate while making dough. aka: Let all the flavors in the bowl hang out together for a bit.
For the dough:
Whisk 1 1/3 cups flour and 1/4 cup sugar, baking powder and salt in a medium bowl. Add butter; using fingertips, rub in butter until coarse meal forms. Add 1/2 cup milk and stir just until dough forms.
Gather dough into a ball and transfer to a lightly floured surface. Gently knead 5 or 6 times, then pat or roll into a 9×6″ rectangle. Cut dough in half lenghwise, then crosswise 3 times to form 8 rectangles.
Arrange biscuits 1/2″ apart over fruit. Brush tops lightly with milk and sprinkle with sugar.
Bake until bubbly and biscuits are cooked through and golden all over. About 35 minutes. Let cool 30 minutes. Serve with vanilla ice cream.
I made the cobbler ahead and re-warmed it just before serving at 350 degrees for 15 minutes.