They just keep a’comin’ even as the plants start dying back. I’m really rather in awe – last year, they were pretty much gone in early September.

I think the Black Krim have been the best-tasting, overall, this year – a rich tomato flavor you will never get from the supermarket. That being said, the others haven’t been too shabby. Every one has been superior to anything store-bought.

We’re going to do at least one more round of tomato paste, but, tonight, decided on a Tomato Cobbler with Ricotta Biscuits from the NY Times.  Something a bit different…

Tomatoes

The recipe calls for draining ricotta, freezing flour, and, generally, making a huge production out of making the biscuits. I just made them using their basic ingredients but not following their process. They were really good. Use your own judgement.

Tomato Cobbler with Ricotta Biscuits

adapted from the NY Times

  • 3/4 cup whole-milk ricotta
  • 2 1/2 cups plus 2 tablespoons cake flour, divided
  • 2 tablespoons granulated sugar, divided
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter
  • 1 cup buttermilk
  • 2 pounds tomatoes
  • 1/4 cup olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • salt and pepper

PREPARATION

Prepare the ricotta: Strain the ricotta in a cheesecloth or fine-mesh strainer for at least 30 minutes. When it’s ready to use, squeeze to get rid of any excess moisture.

Prepare the ricotta biscuits: Put 2 1/2 cups cake flour, 1 tablespoon sugar, 1 teaspoon salt, baking powder and baking soda into a large bowl and whisk to combine. Transfer to the freezer to chill for about 20 minutes. Add the butter to the bowl and smear the pieces between your fingers, pinching them to make thin pieces and smushing these into the flour mixture until no big pieces are left.

Make a well in the middle of the bowl and gradually pour in 1 cup buttermilk while using a fork to fluff in the flour from the sides of the bowl until you form a shaggy-looking dough. Crumble in the ricotta and loosely incorporate with your fingers.

Scrape the dough onto a lightly floured surface and use your hands to shape it into a roughly 4-inch-by-6-inch rectangle. Fold into thirds and flatten back to the same size with your hands; repeat two more times, flattening the dough out until about 1-inch thick. Refrigerate the dough for 20 minutes.

Position a rack in the center of the oven, and heat oven to 350 degrees. In a 2-quart baking dish, combine the tomatoes, olive oil, vinegar and thyme and oregano with the remaining 1 tablespoon sugar and 2 tablespoons cake flour. Season generously with salt and pepper, and let sit while you prepare the biscuit dough.

Lay the biscuit dough out onto a lightly floured surface. Cut into 2-inch squares or circles and arrange in a single layer over the tomatoes — you should have around 10 to 12 biscuits. Roll and cut scraps, or just bake the scraps separately to snack on. Bake for 45 minutes, until the tomato mixture has bubbled up and the biscuits are browned on top. Allow to cool, and serve warm or at room temperature, finishing with a sprinkle of salt and pepper.

Tomatoes

I made pork patties with ground pork, aleppo pepper, garlic, and salt and pepper – and then pan-fried them.

The biscuits were really light, the tomatoes really flavorful.  The total flavor combination worked great.

And there’s still more to come!

 

 

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