Featured Cookbook

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1. Buffalo Chicken Wing Salad

2. Winter Vegetable Cobbler

3. Chocolate Brownie Cake

Book Description

For most people, making supper is just another chore to add to a long list of things to do each day. With The Supper Book, Marion Cunningham, who brought the classic Fannie Farmer Cookbook to a new generation of cooks, reinstates supper as the cozy and restorative meal for the close of the day. A collection of 180 recipes, such as Chicken with Fresh Herbs and Potatoes and Winter Vegetable Cobbler

... (more)

The Supper Book

Authors: Marion Cunningham

Date:

ISBN: 1552853411

Publisher: Whitecap Books

Paperback

ORDER/INFO

People get excited when they hear the name Winter Vegetable Cobbler, and nobody yet has been disappointed after making it.

Servings: 6

• 1 turnip, peeled and cut into bite-size wedges

• 1 potato (russet or baking), peeled and diced

• 1 celery root, peeled and diced (about 1 1/2 cups)

• 1 onion, coarsely chopped

• 3 carrots, peeled and sliced

• 1/2 cup chopped parsley

• 1 cup chicken broth

• 1 tablespoon cornstarch

• 1 teaspoon salt

• Freshly ground pepper to taste

• 4 tablespoons (1/2 stick) butter

1. Preheat the oven to 325 degrees.

2. Put the turnip, potato, celery root, onion, carrots, and parsley in a 2 inch deep, 3 quart ovenproof baking dish (I use an approximately 13x9x2-inch Pyrex baking dish). You should have about 6 cups of vegetables.

3. In a small mixing bowl, blend the chicken broth with the cornstarch. Pour over the vegetables and mix well. Add the salt and pepper and mix to blend. Dot the top of the vegetables with the butter.

Cobbler Dough

• 1 3/4 cups flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 6 tablespoons (3/4 stick) butter, chilled and cut into pieces

• 3/4 cup heavy cream

1. Mix the flour, baking powder, and salt in a large mixing bowl and stir with a fork to blend. Put the pieces of chilled butter into the flour mixture and rub quickly with your fingertips until the mixture resembles coarse crumbs. Using a fork, slowly stir in the cream, until roughly mixed. Gather the dough into a shaggy mass and knead 5 or 6 times. Roll out the dough on a lightly floured board until it is the size of the top of the baking dish. The dough should be about 1/4 inch thick.

2. Place the dough on top of the vegetables. Bake for 55 to 65 minutes, until the vegetables are cooked through and the crust is browned. Test vegetables for doneness with a knife tip or skewer. Remove from the oven and serve hot

More From This Book:

1. Buffalo Chicken Wing Salad

2. Winter Vegetable Cobbler

3. Chocolate Brownie Cake

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