CSA Box #7 and Deep Dish Summer Vegetable Cobbler

We got our 7th CSA box tonight - again, lots of good stuff!

Carrots
Collard Greens
Cilantro
Delicata Squash
Edamame
Eggplant
Heirloom Tomatoes
Garlic
Mixed potatoes
Red Cabbage
Red Onion
Red Slicer Tomatoes
Roma Tomatoes
Sage
Peppers
Zucchini

Again..... LOTS of tomatoes!!

Ben's coworker Scott told him about this cobbler recipe he had made a few weeks ago so we decided to try it out - we used half of our eggplant, one zucchini, and all of the sweet peppers (from the last box - still good!). This was SO good. We have a ton left over, so we will be eating it all weekend! I noted modifications in bold.

Source: Simply Organic Cookbook

Ingredients (I forgot to take a photo of them... :( )

When I was looking up how to cook eggplant, I read that you should peel it, cut it up, salt it, and put it in a strainer for 30 minutes, rinse and pat dry with paper towels, and then cook. You can use any vegetables in this dish, just cook them until they are tender before putting in the filling sauce. I just cooked all of the veggies in a little bit of olive oil in a skillet.

Crust:
1 1/2 Cups Unbleached All-purpose flour (used bleached all-purpose flour)
1/4 cup whole wheat flour or cornmeal (used cornmeal)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup finely chopped Italian parsley
4 tablespoons cold unsalted butter, grated
1 cup shredded cheddar cheese
1 cup buttermilk

Filling:
4 tablespoons unsalted butter
1 large shallot, minced
3 tablespoons unbleached all-purpose flour (again, used bleached flour)
2 cups milk or vegetable broth (used milk)
1/4 cup Madeira wine (did not use this)
2 tablespoons chopped sage
3 cups cooked vegetables - we used eggplant, zucchini, and sweet peppers, cut into bite size pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup shredded cheddar cheese

To make the crust: in a large bowl, combine the flour, cornmeal or whole wheat flour, baking powder, salt, cayenne, and parsley. Add the butter and cheese and stir in the buttermilk just until blended. Refrigerate while you make the topping.

To make the filling: Prehat oven to 375 degrees F. Lightly oil a 3 quart baking dish. I do not own a 3 quart baking dish, so I used a 2 quart dish. It did end up bubbling over just slightly at the very end, so we put a cookie sheet under the dish.

Melt the butter in a medium saucepan over medium heat. Add the shallot and whisk in the flour. Cook, stirring constantly, for 3 minutes, or until the mixture turns golden brown. Slowly whisk in the milk or broth and wine, if using. Whisk until slightly thickened. Add the sage, vegetables, salt, and pepper.

pre-baking

Transfer the creamed vegetables to the prepared baking dish. Sprinkle with the cheese. Drop the crust mixture by the tablespoon on top of the vegetables. Bake for 20 minutes, or until the crust is browned. Remove from the oven and let stand for 10 minutes before serving.

This is a little time intensive - I think it took me about 45 minutes from when I started to when I put this in the oven. I think it is worth it though - it is very tasty and provides you with about 6 servings.