While visiting with my grandparents, we shared a few homemade dishes created around fresh produce from my grandmother's overgrown jungle of a vegetable garden.
Along with a garden fresh tomato salad, we enjoyed this cornmeal cobbler-topped fresh cherry tomato and onion dish. Made with garbanzo bean flour and cornmeal, the cobbler topping was gluten-free and made for a rustic topping to the harvested produce and herbs we gathered from their garden.
Life has a way of moving along as we make our way through each day, so the moments we get to share with those we hold close to our hears are full of listening, sharing, and cherishing warm company. The stories of my grandfather's hand in ending the Korean War, and my grandparents' time living abroad in centuries-old towns in Europe, left me wide-eyed and eager to live my days on more than just one page of the book of my life.
We enjoyed good food and shared life stories on their secluded patio shadowed by umbrellas and trees and surrounded by a diverse forest that is their backyard.
Garden Fresh Tomato Cornmeal Cobbler
-3/4 cup cornmeal
-3/4 cup chickpea flour
-1 teaspoon baking powder
-1/4 teaspoon baking soda
-1 Tablespoon fresh or dried herbs (basil/oregano/thyme/rosemary)
-1/4 teaspoon garlic powder
-1/4 teaspoon sea salt
-2 Tablespoons dairy free butter
-1 flax egg (1 Tablespoon ground flax + 3 Tablespoons water)
-1/2 cup buttermilk (1 teaspoon vinegar + 1/2 cup dairy free milk)
-2 pints cherry tomatoes or 4 large tomatoes
-2 garlic cloves
-1/2 red onion
-2 Tablespoons olive oil
-several sprigs fresh herbs (basil/oregano/thyme/rosemary)
1. Preheat oven to 425F and drizzle olive oil into oven-safe skillet.
2. Begin preparing biscuits: Prepare flax egg and buttermilk, set aside. Combine cornmeal, flour, baking powder, baking soda, herbs, garlic and salt. Cut in butter with pastry blender until it resembles coarse breadcrumbs. Add in flax egg and buttermilk, mix just to combine.
3. Halve cherry tomatoes or cube large tomatoes, dice cloves, chop onion. Toss all ingredients with olive oil and fresh herbs. Heat oil at medium high heat in skillet on stovetop, once hot, add in tomato mixture and heat on stovetop for 5 minutes.
4. Turn off stovetop and drop biscuit mixture evenly over top of tomato mixture. Bake in preheated oven for 20-25 minutes or until biscuits are golden. Remove from oven and allow to cool before serving.
adapted from Mark Bittman's recipe from How to Cook Everything Fast
-chickpea flour: preferred flour or flours
-buttermilk: 1/2 cup dairy free milk + 1 teaspoon apple cider vinegar or white vinegar or lemon juice