I got a new job! Well sort of. It’s not like I’m changing any of my current jobs, I just added one more thing to the mix which makes me very, very happy (most days) and makes my husband think I’m even crazier than he already knew I was. Once a week I’ve been developing two recipes for another local CSA farm using a minimum of three box items per recipe. It’s just the new, inspiring challenge I needed in my life!
My kitchen has been busier than ever, creating recipes that utilize all of summer’s bounty. You, my lucky friends, will reap the rewards. Like this Summer Cobbler with Basil Parmesan Biscuits.
This recipe is super versatile and you don’t need to worry if you’ve got different veggies in your fridge. Chard, kale, spinach or any other leafy green could be used in place of the collards. Spring onions or shallots could be used in place of the scallions. Add some garlic scapes if you have them or any other vegetable taking up too much room. It’s summer in Wisconsin and hopefully you’ve got more vegetables than you know how to use! Don’t overthink it, just throw them all into this dish! The cream sauce base can totally handle it.
In other news, we close on our house (our first home!) on Friday! I know it’s only a couple days away, but it’s all still very surreal. A mortgage, a yard, a basement, a garage, three bedrooms?! It’s hard to believe that in two days that will all be ours. In our free time off the farm, we are throwing things into boxes and dreaming about what personality this new home will take on. We’re thinking about painting and how to arrange these three bedrooms of ours because we don’t have kids or very much furniture. I’m (of course) constantly dreaming of my new kitchen: wide and open with windows all around. I’ve never had a kitchen with such an ample amount of natural light. I can’t wait!
Wish us luck on the move!!
Summer Vegetarian Cobbler with Basil Parmesan Biscuits
Adapted from My Name is Yeh
This dish is the perfect buttery, robust comfort food you need to celebrate the true beginning of summer. Zucchini and squash have arrived and they are on full display in this creamy dish. Don’t feel guilty if you don’t feel like making the biscuits from scratch. Pillsbury biscuits are a completely acceptable substitution, or you could also leave the biscuits off entirely and make a quick side dish instead of a cobbler.
Makes enough for 4-6
Takes 1 hour
6 tablespoons butter
1/2 bunch scallions, thinly sliced
1 large zucchini, quartered and sliced, about 4 cups
1 large summer squash, quartered and sliced, about 3 cups
1 teaspoon minced garlic (or 2 tablespoons fresh garlic scapes)
Pinch Kosher salt
1/2 cup flour
2 cups chicken stock
1 cup water
2-3 cups roughly chopped packed collard greens, stems removed
1-1/2 cup whole milk
1 cup finely shredded Parmesan
Freshly ground black pepper
Parmesan Basil Biscuits:
9 tablespoons butter
2-1/2 cup all-purpose flour
2 teaspoons sugar
1 tablespoon baking powder
3/4 teaspoon Kosher salt
3/4 teaspoon baking soda
1/4 cup finely shredded Parmsean
3 tablespoons chiffonade basil
3/4 cup buttermilk
1 egg, beaten
- Preheat oven to 425 degrees.
- If you plan to make the biscuits, cut 9 tablespoons of butter into small cubes and place in a small bowl or measuring cup. Place in the freezer (or fridge) until ready to use.
- Melt 6 tablespoons of butter in a large oven-proof skillet. Add scallions, zucchini, summer squash, and a pinch of salt. Saute over medium low heat for 10 minutes until well softened. Add garlic and cook until fragrant (about one minute). Add flour and stir until well combined and it evenly coats the veggies (about 2 minutes). Add chicken stock and stir. The mixture should bubble gently and thicken slightly (if it doesn’t turn up the heat a bit). Add the water and again stir to combine. Let simmer for a couple minutes and then add the collard greens, milk, Parmesan and a good helping of pepper. Let simmer gently until it reaches the desired consistency then remove from heat. This will only take a couple minutes. Feel free to add more milk if you feel it’s gotten too thick. Taste and adjust salt and pepper as desired.
- Prepare your biscuits by combining flour, sugar, baking powder, salt and baking soda together in a large bowl. Stir to combine. Incorporate butter using two forks or a pastry cutter. The butter should be incorporated with the flour mixture in rough, pea-sized pieces. Feel free to use your fingers if that works better for you. Once well incorporated, add the Parmesan and basil. Stir to combine and then add buttermilk. Stir until loose dough forms, then turn out onto unfloured counter and knead until all dough comes together. Roll out into 1/2-inch thick circle. Cut out 10-12 biscuits, brush with egg wash and place on top of liquid mixture.
- Bake for 20 minutes until biscuits are golden brown. Let rest for 10 minutes to set. Then devour immediately.
2 Comments Add yours
I found your recipe in Madison Magazine and made it for supper last night with our veggies from our CSA box from Driftless Organics & some greens that I purchased at the Latino Farmers Market here in Madison. Added some Cremini mushrooms that I had, along with some green garlic. Delicious!