100 Recipes - #70-71 Roasted Asparagus and Berry Cobbler

[lillibet]

bex77 requested scampi, so I made that again tonight. But I didn't get enough asparagus yesterday, so I decided to try that again.

#70 Roasted Asparagus Since I needed the oven at 400F for the shrimp, I looked for a recipe calling for that temperature and found this one. I peeled the lower half of the stalks and marinated it in a plastic bag for an hour or so, but otherwise stuck pretty closely to the recipe. The result was the best asparagus I've ever made and some of the best I've ever eaten. It was tender and moist and flavorful and I was only sorry there wasn't twice as much.

#71 Berry Cobbler This was the closest to failure I've come during this whole project. I don't know what it was supposed to be like, but I highly doubt it was this. The batter never really set, even given an extra ten minutes in the oven. If anyone feels like checking out this recipe and helping me understand where it went wrong, I'd appreciate it. The result was a warm berry compote that was delicious, but the "cobbler" part was almost entirely dissolved and what was there was mushy. Slathered with whipped cream, it was entirely edible, but just...wrong. This is why I don't like baking--it's too uncertain.

Comments

[gilana]

Perfect timing -- I had some asparagus in the fridge that I wanted to cook for dinner but hadn't decided how. I'm trying it without the marinating, but I'm sure it will still be good, if not quite as amazing.

[bookly.livejournal.com]

Can't really help with the cobbler, alas. But I'm reminded that when my grandmother made cobbler, the dough she used was almost like a really really thin pie or pizza crust; I wouldn't describe it as 'batter'. The recipe sounds almost like it would have made a sort of baked pancake with fruit on top.

[infinitehotel.livejournal.com]

That basic recipe works for almost all the vegetables you hated as a kid (or now, for that matter) that are usually boiled/steamed. Broccoli, green beans, beets, cauliflower, they're all incredibly delicious with a little bit of caramelization.