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MR. BROWN, WE AT THE INSTITUTE FOR THE PRESERVATION
OF CULINARY HERITAGE AND AUTHENTICITY
TAKE FOOD VERY SERIOUSLY.
THAT SAID, I'M SURE YOU CAN APPRECIATE
THIS INVITATION IS NOT GIVEN LIGHTLY.
THERE ARE THOSE ON THE ELECTION COMMITTEE
WHO FEEL THAT YOU ARE NOT INSTITUTIONAL MATERIAL.
OH I ASSURE YOU, MR. AVERY, I HAVE BEEN IN AND OUT OF INSTITUTIONS MY ENTIRE LIFE.
I DARE SAY THAT HAD IT NOT BEEN
FOR THE UNTIMELY PASSING OF MR. YORICK...
YOU KNEW HIM?
WAS A FINE MAN.
HIS PASSING HAS LEFT AN OPENING.
YOUR ACCEPTANCE IS FAR FROM A FAIT ACCOMPLI.
HERE'S YOUR CHARGE.
THE ANNUAL COMMODORE'S BANQUET IS IN THREE DAYS.
THIS YEAR'S THEME IS
MOONLIGHT ON THE POTOMAC,
LAND AND SEA 1783.
YOU WILL BE RESPONSIBLE FOR CREATING
AN AUTHENTIC, HISTORICALLY ACCURATE,
FRUIT-BASED DESSERT.
THAT'S JUST FINE, MR. AVERY.
I'VE GOT THE PIE SKILLS TO PAY THE BILLS.
YOU DO KNOW THE COMMODORE HAS WRITTEN
SEVERAL AWARD-WINNING VOLUMES ON PIE?
PIE, DID I SAY PIE?
OH.
HEY NOW,
IN THE ROCK, PAPER, AND SCISSORS OF THE CULINARY WORLD,
COBBLER BEATS PIE EVERY TIME.
IT'S THE ULTIMATE FRUIT DELIVERY DEVICE.
AND ALTHOUGH ITS ROOTS ARE VERY FIRMLY SET IN THE PAST,
COBBLERING IS A METHOD FOR MODERN LIVING.
WELL, I MAY PERIODICALLY STOP BY TO CHECK ON YOUR PROGRESS
FROM TIME TO TIME.
GOOD LUCK, MR. BROWN.
OH, THANK YOU, MR. AVERY.
I DON'T NEED LUCK, I'VE GOT...
♪♪
SO WHAT DO WE ACTUALLY KNOW ABOUT COBBLER?
WELL, WE KNOW COBBLER WAS BORN
OF ENGLISH PLUM PUDDING.
AND WE KNOW THAT IT'S CALLED COBBLER
BECAUSE THE TOP OF THE FINISHED DOUGH
RESEMBLES COBBLESTONES, MAKES SENSE, DOESN'T IT?
ACTUALLY IT'S CALLED COBBLER BECAUSE IT'S HASTILY ASSEMBLED.
IT'S COBBLED TOGETHER.
WE ALSO KNOW THAT ONCE THE COBBLER CONCEPT REACHED THE AMERICAN SHORES
IT DIVERSIFIED AND SPREAD
LIKE A VIRUS ON STEROIDS.
DEB, WHAT'S A NUTRITIONAL ANTHROPOLOGIST LIKE YOU
DOING IN A PLACE LIKE THIS?
SHH, I'M DOING RESEARCH, DO YOU MIND, SO WHAT WILL YOU HAVE SIR?
WELL, I WAS THINKING ABOUT COBBLER.
WHO'S SHE?
THAT'S BAKED FRUIT WITH LAYERS OF BUTTERED BREAD CRUMBS.
OKAY, WHAT'S A BUCKLE?
THAT'S FRUIT COOKED WITH YELLOW CAKE BATTER.
OH, THAT IS FRUIT TOPPED WITH A MIXTURE
OF BUTTER, SUGAR, FLOUR, AND NUTS OR OATS.
IT'S KNOWN AS A CRUMBLE IN ENGLAND.
AND YET THESE ARE ALL STILL COBBLERS.
OKAY, I HAVE TO ASK ABOUT THE GRUNT.
(Cook) ORDER UP, DEB.
AND COOKED ON TOP OF THE STOVE TO CREATE
A DUMPLING LIKE TEXTURE.
IT'S CALLED A GRUNT BECAUSE THAT'S THE SOUND IT MAKES
(Cook) ORDER UP, DEB!
VERY CHARMING, WHAT ABOUT A PANDOWDY?
THAT'S A COBBLER IN WHICH THE DOUGH IS PRESSED INTO THE FRUIT
(Cook) DEB, ORDER UP!
KEEP YOUR SHIRT ON, HAROLD,
I'LL BE RIGHT THERE.
SO, WHAT WILL YOU HAVE?
WHATEVER.
WOW, SHE DIDN'T MENTION
THAT THERE WAS SURLY TART ON TODAY'S MENU.
SO ALL OF THE THINGS THAT SHE GAVE IN THAT LOVELY RECITATION
ARE ALL TECHNICALLY COBBLERS,
WHICH MEANS THAT WE COULD CONSIDER
JUST ABOUT ANY DEVICE CONTAINING COOKED FRUIT AND DOUGH,
THAT'S NOT A PIE, TO BE A COBBLER.
NOW WHERE I GREW UP A COBBLER IS
A VERY DEEP DISH APPLICATION,
WITH LAYERS OF HOT FRUIT INTERSPERSED AMONGST THESE
THICK LAYERS OF CRUST.
AND THE CRUST IS COMPOSED OF A DOUGH THAT IS
HALF PIE DOUGH AND HALF BISCUIT.
WELL, LET'S JUST BLOW THIS JOINT
AND GO MAKE SOME.
PLACE 9 1/2 OUNCES OF ALL-PURPOSE FLOUR
IN THE WORK BOWL OF YOUR FOOD PROCESSOR,
ALONG WITH 1 OUNCE,
THAT'S ABOUT 2 TABLESPOONS, OF SUGAR,
ONE TABLESPOON
OF FRESHLY GRATED LIME ZEST,
AND A TEASPOON OF KOSHER SALT.
AND JUST PULSE THAT
THREE OR FOUR TIMES TO COMBINE.
NEXT UP, THE FATS, 4 1/2 OUNCES
OF UNSALTED BUTTER,
AND 1 1/2 OUNCES OF LARD.
THAT'S RIGHT, GOOD OLD-FASHIONED PIG FAT
IS VERY, VERY USEFUL IN PASTRIES.
NOW THESE SHOULD ALL BE CUT INTO LITTLE BITTY CUBES.
AND THOSE CUBES MUST BE WELL CHILLED.
WHY CHILLED?
(knocking noises)
HEY LOOK, IT'S OUR OLD FRIENDS TENDER AND FLAKY.
FEISTY LITTLE BOOGERS AREN'T THEY?
YOU KNOW, THEY WERE PROBABLY ATTRACTED BY THE FACT
THAT IT LOOKED LIKE WE WERE MAKING PIE DOUGH HERE.
AND IF WE WERE WE WOULD WANT TO INTEGRATE BOTH TENDERNESS AND FLAKINESS.
TENDERNESS, OF COURSE, COMES FROM USING
A WARMER MELTED FAT THAT CAN OOZE THROUGHOUT THE DOUGH.
AND FLAKINESS COMES FROM USING A COLD FAT
THAT REMAINS IN SOLID SHEETS AS YOU ROLL IT OUT.
NOW SINCE WE'RE MAKING A COBBLER,
I JUST DON'T CARE THAT MUCH ABOUT TENDERNESS.
I JUST WANT GOOD, SOLID FLAKE STRUCTURE,
WHICH IS WHY I'M USING CHILLED FATS.
AND I WANT FLAVOR, WHICH IS WHY I'M USING
A COMBINATION OF LARD AND BUTTER.
HEY, HAVE YOU GUYS SEEN MY NEIGHBOR'S NEW DOG?
(growl)
GUESS THEY HAVE.
NOW JUST PULSE THIS A FEW TIMES
OR UNTIL THE MIXTURE STARTS TO GET CRUMBLY
AND STARTS TO CLIMB UP THE SIDE OF THE BOWL,
JUST LIKE THAT, THAT IS PERFECT.
NOW IT'S TIME TO ADD WATER.
AND WE ONLY WANT TO ADD ICE WATER,
BECAUSE, OF COURSE, WE ONLY WANT TO KEEP THIS FAT SOLID.
HOW MUCH, WELL, IT COULD BE AS LITTLE AS ONE TABLESPOON.
COULD BE AS MUCH AS THREE.
IT DEPENDS ON THE MOISTURE IN THE AIR, THE MOISTURE IN THE FLOUR,
THE MOISTURE IN THE BUTTER.
IT DEPENDS.
BUT REGARDLESS OF HOW MUCH WE USE,
I ALWAYS ADD WITH A SPRITZER.
A SPRITZER WILL ALWAYS EVENLY DISTRIBUTE THE WATER
AND THAT WILL ALWAYS BEAT JUST POURING IT IN.
WE SPRITZ THE SURFACE.
AND WE PROCESS.
AND WE DO THIS AS BRIEFLY AS POSSIBLE.
REMOVE THAT CRUMBLY MESS INTO A ZIP-TOP BAG
AND JUST SHAPE IT
INTO A DISK ABOUT YEA BY YEA.
TUCK THIS INTO THE REFRIGERATOR FOR AT LEAST HALF AN HOUR.
THAT WILL GIVE TIME FOR THE FLOUR GRANULES TO SOAK UP SOME OF THE WATER.
AND IT WILL GIVE US TIME
TO HUNT SOME FRUIT.
♪♪
♪♪
IF YOU WANT TO KNOW WHAT FRUITS MAKE FOR GOOD COBBLERS
YOU HAVE ONLY TO CHECK OUT THE PRESERVE SECTION
OF YOUR LOCAL MEGA-MART.
THAT'S BECAUSE THE BERRIES AND STONE FRUITS
THAT ARE SO POPULAR WITH PRESERVISTS
CONTAIN REASONABLY HIGH AMOUNTS OF PECTIN.
NOW THAT'S A WATER SOLUBLE POLYSACCHARIDE
CAPABLE OF CREATING A KIND OF GEL WHEN COOKED
IN A SLIGHTLY ACIDIC AQUEOUS SOLUTION.
BUT, MORE ON THAT LATER.
NOW THERE IS ONE COBBLER ACCOMPLICE
THAT DOESN'T SEEM TO BE REPRESENTED HERE.
EXCUSE ME.
(Grim Reaper) RHUBARB, GET YOUR FRESH RHUBARB,
THE REDDEST FRUIT IN TOWN.
EXCUSE ME, ISN'T RHUBARB IN THE SAME BOTANICAL FAMILY
AS BUCKWHEAT AND SORREL,
AND THEREFORE, IN FACT, A VEGETABLE?
YEAH, SURE, WHATEVER, MAKES A KILLER PIE, THOUGH.
I MEAN DELICIOUS, TRY SOME.
MAYBE IN A MINUTE.
YOU KNOW, RHUBARB, WHICH IN LATIN ROUGHLY TRANSLATES
TO "THE ROOT OF THE BARBARIANS"
WAS ORIGINALLY USED AS A MEDICINAL PRODUCT,
A HEPATIC STIMULANT, IN FACT,
UNTIL ABOUT THE 18th CENTURY
WHEN IT FINALLY BECAME A CULINARY INGREDIENT.
WHY THE LONG WAIT?
I DON'T KNOW, COULD IT BE BECAUSE RHUBARB IS POISON?
ONLY IF YOU EAT IT.
WELL, IN THIS CASE THE REAPERY DEVICE THERE
COMES IN THE FORM OF OXALIC ACID,
WHICH BESIDES BEING A FLAVORANT IS ALSO A DARN GOOD BLEACH AND RUST REMOVER.
OXALIC ACID, IT'S ONE OF MY FAVORITES,
RIGHT UP THERE WITH HEMLOCK
AND OLD "THREE'S COMPANY" RE-RUNS.
TRY SOME.
OH, WHAT THE HECK.
ANOTHER CLUELESS PEDESTRIAN LURED IN
BY THE RUBY-HUED STALK OF DOOM.
YOU KNOW, ACTUALLY, ALL THE POISON'S IN THE LEAVES.
THAT JUST REALLY TASTES LOUSY RAW.
YEAH, WELL, CAN'T BLAME A GUY FOR TRYING.
SEE YOU NEXT WEEK.
JUST KIDDING, OR AM I?
LOOK FOR THE BEST RUBY RED RHUBARB
IN YOUR MEGA-MART
STARTING SOMETIME IN LATE WINTER THROUGH THE SPRING.
YOU ALWAYS WANT THE STALKS TO BE CELERY CRISP.
THEY'LL HAVE BETTER FLAVOR THAT WAY.
AND AS BRIGHT RED AS YOU CAN GET THEM.
THE REST OF THE YEAR WHEN THIS ISN'T IN SEASON,
YOU'LL BE ABLE TO BUY HOTHOUSE RHUBARB,
WHICH IS EASILY RECOGNIZABLE BY THE FACT
THAT IT IS NOT AS BRIGHT RED, IT IS PINK, BUT IT IS STILL TASTY.
IT IS ALSO THE STUFF THAT IS USED
IN THE FROZEN VARIETY OF RHUBARB.
(Alton) FOR THE FRUIT FILLING COMBINE 1 CUP OF SUGAR
WITH 2 TABLESPOONS OF CORNSTARCH
AND 1/4 TEASPOON OF KOSHER SALT.
THEN, GRAB YOURSELF 1 POUND OF RHUBARB,
THAT'S ABOUT THREE LARGE RIBS AND CUT IT INTO 1/2 INCH PIECES.
SINCE IT'S LOADED WITH TANNINS AND PHENOLS
RHUBARB IS MIGHTY ASTRINGENT STUFF.
BUT JUST AS AROMATIC BITTERS CAN BRING
AN OTHERWISE BLAND COCKTAIL TO LIFE,
RHUBARB CAN BRING A NEW SPARKLE
TO A WIDE RANGE OF FRUITS AND VEGETABLES.
ALTHOUGH STRAWBERRIES ARE
THE MOST FAMOUS RHUBARB MATES,
BEING A SOUTHERN BOY, I LIKE PEACHES BETTER,
THREE OF THEM.
ABOUT 1 POUND I'D SAY, UM, SORRY.
CUT THOSE IN HALF AND REMOVE THE PIT,
CAREFULLY OF COURSE,
AND CUT INTO SMALL WEDGES THUSLY.
NOW THAT SO MANY OF THE CELL WALLS HAVE BEEN DAMAGED
THESE PEACHES WILL OXIDIZE QUICKLY AND TURN BROWN.
AND IN THIS CASE BROWN DOESN'T TASTE GOOD.
SO WE WILL ADD 1 TABLESPOON
OF FRESH SQUEEZED LIME JUICE TO THE MIX.
THERE'S ANOTHER REASON FOR THE ACID.
LET'S SAY FOR A MOMENT THAT THESE SPONGES
ARE THE CELLS INSIDE OUR PEACHES.
NOW, WHEN THEY ARE RAW THEY ARE VERY, VERY FIRM.
THE CELL WALLS ARE DOING THEIR JOB
KEEPING SOME STUFF OUT, OTHER STUFF IN.
BY APPLYING HEAT AND MOISTURE
WE CAN SOFTEN THIS STRUCTURE
TO THE POINT WHERE IT'S VERY VERY TENDER.
AND WATER AND JUICES AND FLAVORS AND THINGS
MOVE THROUGH THE CELLS
OUT INTO THE SURROUNDING COOKING WATER,
WHICH IS WHAT MAKES COBBLER SAUCE POSSIBLE.
THE DANGER, OF COURSE, IS IN OVER-COOKING THIS STRUCTURE
TO THE POINT THAT IT JUST TURNS INTO MUSH.
EXPERIENCE AND A DECENT TIMER WELL HELP GUARD AGAINST THIS
AS WILL THE ADDITION OF ACIDIC INGREDIENTS,
THINGS LIKE VINEGAR, LIME JUICE,
LEMON JUICE, AND WHATNOT,
WILL HELP BY REINFORCING CELL WALLS.
THEY WILL ALSO ACT AS COLOR GUARDS,
PREVENTING YOUR BRIGHT REDS AND ORANGES
FROM TURNING BROWN OR BLUE, WHICH WOULDN'T BE GOOD.
NOW TOSS USING MY FAVORITE TOOLS ON EARTH.
TIME TO BUILD.
RETRIEVE YOUR DOUGH DISK, WHICH IS NICELY CHILLED
AND REACH IN AND PULL OFF
ABOUT 1/3 OF IT.
YOU DON'T HAVE TO WEIGH IT, YOU DON'T HAVE TO MEASURE IT, JUST KIND OF EYEBALL IT.
NOW WE MOVE DOWN TO A BUTTERED BAKING DISH.
NOW A CAST-IRON WOULD BE OKAY FOR THIS TOO, BUT I KINDA LIKE GLASS.
I THINK IT MAKES IT EASIER TO SERVE.
PUT A LITTLE FLOUR ON YOUR FINGERS AND JUST CRUMBLE THIS UP
AND KIND OF COVER THE ENTIRE BOTTOM OF THE DISH.
NOW WE CAN ADD THE FRUIT,
WHICH YOU CAN SEE HAS TURNED ALL
OF THE DRY INGREDIENTS INTO A KIND OF SYRUP,
EVERYTHING HAS KIND OF DISSOLVED.
AS WE HAVE SEEN MANY TIMES ON THIS PROGRAM BEFORE
THE HANDLING OF THIN, WIDE DOUGH PRODUCTS
IS TREACHEROUS BUSINESS.
TO GET AROUND THIS WE WILL SACRIFICE A ZIP-TOP BAG.
GRAB YOUR NEAREST PARING KNIFE
AND SLIT DOWN ONE SIDE,
ACROSS THE BOTTOM,
UP THE OTHER SIDE.
TAKE OFF THIS TOP PART,
SLIDE YOUR HAND UNDER AND MOVE OVER TO THE DISH.
SIMPLY INVERT.
NOW YOU CAN ACTUALLY PUSH DOWN ON THE PLASTIC
AND MOLD AROUND THE DISH A LITTLE BIT
WITHOUT GETTING YOUR HANDS MESSY
OR TEARING UP THE DOUGH.
SLIDE INTO THE MIDDLE OF A 375 DEGREE OVEN
FOR 60 MINUTES,
OR UNTIL THE TOP JUST STARTS TO GET GOLDEN BROWN AND DELICIOUS.
NOW IF YOU WERE GOING TO USE FROZEN FRUITS, AND YOU CAN,
YOU'RE GOING TO NEED TO BUMP THAT UP
TO 90 WHOLE MINUTES.
ONE LITTLE TIP, THERE COULD BE SOME JUICES TRYING TO ESCAPE FROM THAT,
SO MAKE YOURSELF A LITTLE TRAY OUT OF ALUMINUM FOIL.
THAT WILL MAKE CLEANUP A LOT EASIER.
♪♪
♪♪
SMELL THAT?
YOU KNOW ONE OF THE GREAT JOYS OF COOKING FRUIT IS THAT
IT CONTAINS A LOT OF AROMATIC ELEMENTS THAT BEING VOLATILE,
ESCAPE OUT INTO THE AIR DURING COOKING.
AND THAT MAKES THE WHOLE PLACE SMELL FINGER-LICKING GOOD.
NOW 60 MINUTES IS UP AND YOU CAN SEE
THAT THE CRUST IS LIGHTLY BROWN.
I THINK WE COULD USE A LITTLE MORE GOLDEN BROWN AND DELICIOUS.
SO SWITCH YOUR OVEN SETTING TO BROIL
AND GIVE IT
THREE TO FIVE MINUTES
FOR THE CRUST TO DARKEN A BIT.
AND NOW THE HARDEST PART,
LETTING THIS COOL DOWN
FOR 15 TO 30 MINUTES
BEFORE YOU DIG IN.
DOESN'T IT, THOUGH?
BUT PEACHES?
YEAH, PEACHES.
WELL, IT'S JUST THAT OUR DINNER CELEBRATES THE CUISINE
OF THE NORTHERN SHORE OF THE POTOMAC, NOT THE SOUTHERN SHORE.
YOU'RE KIDDING, RIGHT, MR. AVERY?
WE AT THE INSTITUTE NEVER KID ABOUT FOOD, MR. BROWN.
NO, I BET YOU DON'T.
THANK YOU.
CRAVING COBBLER BUT FIND YOURSELF WITHOUT AN OVEN?
DO NOT DESPAIR.
JUST MAKE LIKE AN OLD SCHOOL NEW ENGLANDER AND PUNT, WITH A GRUNT.
PLACE 9 1/2 OUNCES, THAT'S ROUGHLY 2 CUPS
OF ALL-PURPOSE FLOUR
IN THE WORK BOWL OF YOUR PROCESSOR,
AND ADD TO THAT
TWO TEASPOONS OF BAKING POWDER,
ONE TEASPOON OF KOSHER SALT,
AND 1/4 TEASPOON OF BAKING SODA.
JUST PULSE THAT THREE OR FOUR TIMES,
JUST TO COMBINE.
YES, YOU COULD USE A SIFTER FOR THIS.
BUT YOU KNOW WHAT, I HATE SIFTERS.
YOU CAN'T CLEAN THEM.
THEY RUST, THEY TAKE UP A LOT OF STORAGE SPACE
AND HALF OF THE TIME THEY'RE BROKEN.
A FOOD PROCESSOR IS ALWAYS THERE FOR YOU.
AND OF COURSE, IT ADDS AIR TO MIXTURES, WHICH IS NICE.
NOW WE'LL MOVE THIS OFF
TO A NICE BIG BOWL.
AND WE'LL USE OUR FINGERS
TO CUT IN 2 OUNCES OF UNSALTED BUTTER
THAT'S BEEN CHILLED.
THE DOUGH ON THIS COBBLER IS DESTINED TO BECOME DUMPLINGS,
AND DUMPLINGS ARE A LOT LIKE BISCUITS AS FAR AS TEXTURE GOES.
TEXTURE COMES FROM RUBBING, THIS RUBBING ACTION.
WE CAN'T GET THIS IN A FOOD PROCESSOR,
BECAUSE WE'RE LITERALLY COATING SOME
OF THE FLOUR GRANULES COMPLETELY WITH BUTTER,
WHILE LEAVING CHUNKS ALL AROUND IT.
YOU JUST CAN'T GET THIS ANY OTHER WAY.
WE'LL MAKE A WELL IN THE CENTER OF THIS
AND POUR IN 1 CUP OF BUTTERMILK,
LOW-FAT OR REGULAR FAT,
DOESN'T REALLY MATTER.
AND STIR IT IN WITH EITHER A RUBBER SPATULA
OR A BIG OL' WOODEN SPOON.
WE DON'T WANT TO STIR ANY MORE THAN NECESSARY
TO JUST BRING IT LOOSELY TOGETHER.
WHY, WELL, WE WOULD CREATE GLUTEN,
EVEN THOUGH SOME OF THE FLOUR
IS PROTECTED BY BUTTER.
PUT A LITTLE BIT OF FLOUR ON THAT
BEFORE YOU DUMP.
THERE WE GO.
DON'T FORGET THE PART ON THE SPOON.
A LITTLE DUSTING OF FLOUR ON TOP OF THAT
AND JUST WRAP IT ENOUGH
TO KIND OF PULL IT TOGETHER INTO A BALL.
GET THIS IN THE REFRIGERATOR.
COMBINE 1 CUP OF SUGAR,
AND 1/2 TEASPOON OF GROUND GINGER,
AND 1 CUP OF WATER.
THEN ADD IN 1 POUND 3 OUNCES,
THAT'S ABOUT 4 CUPS,
OF FRESH OR FROZEN BLACKBERRIES.
TOSS THAT TO COMBINE AND THEN MOVE THAT
TO A 10 INCH CAST-IRON SKILLET
SET OVER MEDIUM HEAT.
NOW BRING THIS JUST TO A SIMMER AND THEN DECREASE THE HEAT
TO LET'S SAY MEDIUM-LOW
AND CONTINUE COOKING AND OCCASIONALLY STIRRING
FOR ABOUT 15 MINUTES UNTIL THE LIQUID THICKENS.
THE BERRIES ARE SOFT, THE LIQUID IS SYRUPY.
NOW WE'RE READY TO DROP SOME DUMPLINGS.
RETRIEVE YOUR CHILLED DUMPLING DOUGH FROM THE REFRIGERATOR.
AND IF YOU'VE GOT IT GRAB A 1 OUNCE DISHER,
A LITTLE SPRING-LOADED DEVICE, VERY HANDY FOR THIS.
IF YOU DON'T HAVE ONE USE A COUPLE OF LARGE SPOONS.
NOW THE TRICK IS TO DELIVER THE DUMPLINGS
SO THAT THEY MOVE FROM THE OUTSIDE TO THE INSIDE.
BUT YOU DON'T WANT TO PACK THEM IN TOO TIGHTLY,
BECAUSE THEY ARE GOING TO SWELL DURING COOKING.
THERE, NOW WOULD YOU LOOK AT THAT?
THEY START PUFFING UP LIKE BLOWFISH RIGHT AWAY
ABSORBING, OF COURSE, THE HOT LIQUID FROM BELOW.
NOW TO DO THESE TRADITIONALLY YOU WOULD JUST COVER THEM UP
AND LET THEM COOK OVER VERY LOW HEAT LIKE CHICKEN AND DUMPLINGS
UNTIL THE DUMPLINGS ARE JUST COOKED THROUGH.
OR...
BY FINISHING THIS IN A 400 DEGREE OVEN FOR 15 TO 20 MINUTES
YOU WILL BRING DRY HEAT TO THE PARTY.
AND THAT IS EXACTLY WHAT WE NEED TO TOAST
THE TOP OF THE DUMPLINGS.
NOW I'LL ADMIT THIS ISN'T REALLY AN AUTHENTIC APPROACH FOR A GRUNT,
BUT I'M SUSPECTING THAT BEING A MERE MORTAL,
THAT MR. AVERY WILL FALL FOR THE LUSCIOUS LUSTER
OF GOLDEN BROWN AND DELICIOUS.
NOW BUBBLAGE COULD BE AN ISSUE HERE,
SO ONCE AGAIN WE WILL USE OUR ALUMINUM SAFETY PAN.
I'LL BE BACK.
♪♪
♪♪
NOW YOU SAID THAT THIS IS A TRADITIONAL NEW ENGLAND GRUNT, CORRECT?
IT IS INDEED, AND YOU KNOW THEY SAY THAT THE NAME GRUNT COMES FROM THE SOUND
THAT IT MAKES AS IT BUBBLES AWAY ON THE COOK TOP.
WELL, THIS APPEARS SATISFACTORY, MR. BROWN.
I CAN ACCEPT THIS AS YOUR ENTRY IF YOU'RE SURE.
WHY WOULDN'T I BE SURE?
WELL, IT'S PROBABLY NOT MY PLACE TO SAY,
BUT THE COMMODORE HAS A BIT OF A BLACKBERRY ALLERGY.
AN ALLERGY, HUH?
OH, THAT'S JUST TERRIBLE.
IRONIC, REALLY,
BECAUSE THE STATE IS OVERRUN WITH THEM.
BUT THAT'S ENGLISH COUNTRYSIDE FOR YOU.
ENGLISH, EH?
WHEN COBBLERING IT IS IMPORTANT TO REMEMBER
THAT THERE ARE DEEP CULTURAL DIVIDES AT WORK HERE.
THE ROLLED DOUGH IS DECIDEDLY SOUTHERN.
THE DROPPED DOUGH IS VERY NEW ENGLAND.
BUT THE CRUMBLY, CRUNCHY STREUSEL TOPPING,
WELL, THAT'S VERY MERRY OLD ENGLAND.
TO MAKE ONE, WE COMBINE 5 OUNCES BY WEIGHT
OF ALL-PURPOSE FLOUR, 2/3 OF A CUP OF SUGAR,
NEXT, 1 1/2 CUPS OF CHOPPED NUTS,
WALNUTS, PECANS, WHAT HAVE YOU,
AND 1 1/2 CUPS OF CRUSHED CRACKERS,
GINGER SNAPS, OR EVEN CEREAL.
PUT THAT IN A BOWL AND MIX TO COMBINE.
THEN, WE'RE GONNA CUT IN 4 OUNCES OF UNSALTED BUTTER
CUT INTO CUBES.
PHASE TWO, 12 OUNCES OF BERRIES.
I'VE GOT A COMBINATION
OF FROZEN BLUEBERRIES AND RASPBERRIES
THAT GO INTO A SECOND BOWL
ALONG WITH 1/4 CUP OF SUGAR,
AND 2 TEASPOONS OF CORNSTARCH,
AND 1/2 A CUP OF OUR NEWLY MINTED
CRISP MIXTURE.
THERE WE GO.
STIR TO COMBINE.
NOW ALTHOUGH WE COULD BAKE THIS AS ONE BIG CRISP,
I PREFER TO DIVIDE MY MIXTURE
BETWEEN FOUR 7 TO 8 OUNCE RAMEKINS.
JUST TOP EACH OF THEM OFF WITH A 1/2 CUP, OR A LITTLE BIT MORE,
OF THE CRISP MIXTURE.
THAT WAY NOBODY HAS TO FIGHT OVER PORTIONS.
PARK THESE IN THE MIDDLE OF A 350 DEGREE OVEN
FOR 30 TO 35 MINUTES,
OR UNTIL THE FRUIT BUBBLES UP
AND THE TOPPING IS LIGHTLY BROWNED.
THEN, BE ABSOLUTELY CERTAIN YOU ALLOW THESE TO COOL
FOR AT LEAST 15 MINUTES.
IF YOU DON'T, THE SAUCE WILL NOT HAVE TIME
TO THICKEN UP AND GEL.
AND YOU'LL BURN YOUR MOUTH.
IS IT, REALLY?
ABSOLUTELY, WERE IT UP TO ME
YOU'D BE ADMITTED TO THE INSTITUTE AT ONCE.
WELL, THANK YOU, THAT MEANS A LOT TO ME, COMING FROM YOU.
WELL, ACTUALLY IT'S NOT UP TO ME.
AND SINCE MR. YORICK IS NOT AS DEAD
AS WAS FIRST SUSPECTED,
YOU APPLICATION HAS BEEN DENIED.
BUT THERE'S ALWAYS NEXT YEAR.
THAT'S GREAT.
THANK YOU, MR. AVERY, FOR TELLING ME.
SO, WHAT HAVE WE LEARNED HERE, KIDS?
WELL, WE'VE LEARNED THAT COBBLER ISN'T JUST A LINK TO THE PAST,
IT'S A BRIDGE TO OUR CULINARY FUTURE.
WE'VE ALSO LEARNED THAT IF YOU'VE GOT GOOD EATS ON YOUR PLATE
YOU DON'T NEED FANCY SCHMANCY CLUBS
ON YOUR RESUME.
SEE YOU NEXT TIME.
Captioned by Scripps Networks, Inc.