Cooking like Rick Bayess and Gluten Free mixed fruit cobbler recipe
There was a lot of cooking going on this week post Blogher. Maybe I felt guilty about being away for so long. During Blogher, I saw (and met!) Rick Bayess who did a cooking demonstration sponsored by the Real Pork Bloggers of Chicago. He made a Chamoy-Marinted Pork Tenderloin with Mango Salsa and it was fantastic.
I attempted to make this at home, but of course didn’t read the recipe before I went to the store. I tried to go on memory and forgot a few things (and some I left out). What I came up with was a pretty good interpretation of his recipe. The mango salsa called for jicama, which I don’t like so I added heirloom tomatoes that I had from our biweekly Spud organic box delivery. I also didn’t have the dried morita chiles so I substituted chili powder and it worked well. After I squeezed the third lime, I felt my carpal tunnel kick in, but the fresh lime juice was worth it.
Friends and family came over today and I made my new favorite (and easy) gluten-free dessert, mixed fruit cobbler. Here’s the recipe:
Gluten Free Mixed Fruit Cobbler
5 ish cups of mixed fruit (Spud provided nectarines, plums, and peaches and I added blueberries, raspberries and blueberries. You can use any combination or just pick 3)
1 ½ cups sugar
1 stick of butter (or Earth Balance Vegan Buttery Sticks)
3/4 cup of gluten-free flour (I used Arrowhead Mills GF Baking and Pancake Mix)
¼ cup brown rice flour
½ teaspoon xantham gum
2 tsp. baking powder
½ tsp. salt
¾ cup milk (or soy milk)
Melt butter and let cool. After washing and cutting up fruit, place in a glass baking dish. Mix the fruit with ½ cup sugar. Combine the remaining sugar, flours, xantham gum, baking powder and salt in a small bowl. Add cooled butter and milk and mix until lumps are gone. Spoon mixture in clumps over the top of the fruit. Bake at 325 in a preheated oven for 50 minutes. Serve warm with vanilla ice cream (or whatever dairy alternative treat you’d like). Enjoy!