Apple Cobbler

Right after I made the apple pie filling, I made this cobbler for dessert.  It is inspired by a peach cobbler from Gonna Want Seconds.  It is truly an amazing simple, easy, yet delicious dessert.  The cake-like topping stays crunchy--because of the sugar topping--yet moist underneath.  To intensify the apple flavor, I decided to change the water to apple cider.  It all came wonderfully in one dish that didn't last long in my house.  Everyone begged me to make another one!

 Give it a try, perhaps you'll agree!

Apple Cobbler

Makes one 8-x 8-inch dish


For filling:
2 pints homemade apple pie fillings

For cake topping:
2 cups all-purpose flour
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 Tablespoons cold, unsalted butter, cut into small pieces
1/4 cup very hot apple cider

For sugar topping:
2 teaspoons granulated sugar


Preheat oven to 400F.  Grease or butter 8-inch square baking dish.  Spoon apple pie fillings onto the dish, spreading it evenly.

Place all cake topping ingredients in a medium bowl, except the apple cider.  Rub the butter pieces with the flour until the mixture resembles coarse meal.  Pour in very hot apple cider and stir until the mixture just comes together.

Drop large spoonfuls of the dough over apples, try to even out the dough; it will not cover completely, do the best you can.  Sprinkle the top of the dough with the 2 teaspoons of sugar.

Place the baking dish on a cookie sheet, in case the cobbler bubbles over and drips; and bake for 15-20 minutes or until topping is golden and baked through.  Serve warm with vanilla ice cream or a drizzle of heavy cream.


Source:  adapted heavily from Gonna Want Seconds' Southern Peach Cobbler

Deep-Fried Tofu Simmered with Tomatoes

Tofu is one of our main proteins in everyday cooking.  It appears frequently and my family always have many different recipes of cooking tofu.  Some people are turn off because of the texture and the bland taste of it, but when it's paired with a good recipe the tofu will become a perfect canvas.  It absorbs flavors from spices and sauces, so look for recipes that features assertive ingredients.  

Take this recipe; it's a very simple one but it has all the components that make a great dish.  Sweet, salty, and a bit sour, and the tofu soaks up all these wonderful combo flavors.  I paired this with one or two other dishes, maybe a vegetable and another protein.  Along with steamed rice, I can make dinner quickly.

If you don't want to fry your own tofu, there's fried tofu available in most Asian markets.  I do buy those because I don't always have the time to fry it.

Deep-Fried Tofu Simmered with Tomatoes

Makes 4 to 6 servings as part of a multicourse family-style meal

1 tablespoon vegetable oil

12-ounce package fried tofu (try to find a package with eighteen 1-by 2-inch rectangular pieces)

1 1/2 pounds (about 4 medium) tomatoes, cut into 8 wedges each

1/4 cup fish sauce

2 tablespoon sugar

2 green onions, green parts only, chopped

Coat the bottom of a large nonstick skillet with the oil.  Arrange the tofu pieces side-by-side in a single layer.  Wedge the tomatoes in wherever you can around the tofu.  If you have to pile the tomatoes on top of the tofu to form a second layer, that's okay.

In a small bowl, mix the fish sauce and sugar together.  Pour over the tofu and tomatoes in the skillet.  Scatter the green onions over the top.  Cover and bring to a simmer over medium heat.  Cook until the tomatoes soften and their juices are released, 10 to 15 minutes.  The skins will also start to peel away from the flesh.  Serve hot with freshly steamed rice.

Source:  The Asian Grandmothers Cookbook by Patricia Tanumihardja