I had some extra defrosted peaches and decided to make a cobbler. Based on the recipe in the King Arthur Flour cookbook, I mixed up the very simple batter.
I poured the batter over the peaches in a square pan.
Thirty minutes later, I had this beautiful pan.
I let the cobbler cool, then whipped some cream and enjoyed. Cobblers provide just enough topping to go with the fruit to create a very satisfying dessert.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course)
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