Tomato Cobbler with Sage and Olive Oil Fried Eggs

You could call me a tomato fanatic. 
Also, Mark Bittman is a genius.

Tomato Cobbler with Sage and Olive Oil Fried Eggs
Source: Mark Bittman's How to Cook Everything Vegetarian
Yield: feeds 2-4 people since I cut the recipe in half (below is the 1/2 recipe).

Ingredients for cobbler:
oil or butter for the baking dish
1.5-2 pounds ripe tomatoes, cored and cut into wedges
1/2 tbsp corn starch
salt and freshly ground black pepper
1/2 cup all-purpose flour, plus more if needed (I used whole wheat instead)
1/2 cup cornmeal
1/2 + 1/4 tsp baking powder
1/8 tsp baking soda
2 tbsp butter, cut into large pieces and very cold
1 egg beaten (really, it should be 1/2 of 1 egg, but I messed this part up and it turned out okay)
1/4 cup + 2 tbsp buttermilk (I had heavy cream so I used that + a splash of vinegar)

Directions for cobbler:
1. Grease a square baking dish (or smaller) with the butter or oil.  Preheat the oven to 375 degrees F.
2. Put the tomato wedges in a large bowl and sprinkle with the cornstarch and some salt and pepper.  Toss gently to combine.
3. Put the flour, cornmeal, baking powder, and baking soda in a food processor along with a teaspoon of salt.  Add the butter and pulse a few times until the mixture looks like coarse breadcrumbs.  Add the egg and buttermilk and pulse a few times more, until the mixture comes together in a ball.  If the mixture doesn't come together, add a spoonful or two of flour.  If the mixture is too dry, add a few drops of buttermilk.
4. Gently toss the tomato mixture again and spread it in the bottom of the prepared baking dish.  Drop spoonfuls of the batter on top and smooth a bit with a knife.  (Try to leave some gaps so that the steam from the tomato mixture will have a place to escape as the cobbler bakes.)  Bake for 30-45 minutes, until golden on top and bubbly underneath.  Cool to just barely warm or room temperature.  To serve, scoop servings out with a large spoon.

Notes:
I'd recommend adding some herbs to the topping and a little cheese.  Mmm.


Sage and Olive Oil Fried Eggs
Ingredients:
Sage leaves
Olive Oil
Eggs
Salt and Pepper


Directions:
1. Heat the oil in the pan on medium high.  When the oil is hot, add the eggs and sage leaves.  As soon as the egg whites turn opaque, turn the heat to low and cook until desired stage.  Season with salt and pepper.

Mr. Mike Makes Pancakes

The first morning that we woke up in Pensacola Beach, Mr. Mike made pancakes for the whole group.  He used Alton Brown's recipe found here and used some whole wheat flour, fresh blueberries (in season in Florida right now) and walnuts.  After taking a few bites, I thought, "I could get used to this!"  I loved having so many wonderful meals to share with such wonderful people!

Whole Wheat Blueberry Walnut Pancakes
Source: Alton Brown 

Ingredients for Instant Pancake Mix:
6 cups all-purpose flour (Use whole wheat if desired)
1 1/2 teaspoons baking soda
3 teaspoons baking powder
1 tablespoon salt
2 tablespoons sugar

Directions for Instant Pancake Mix:
1. Combine all of the ingredients in a lidded container. Shake to mix.
Use the mix within 3 months.

Ingredients for Whole Wheat Blueberry Walnut Pancakes:
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired

Directions for  Whole Wheat Blueberry Walnut Pancakes:
1. Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
2. Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
3. Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined.
4. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
5. Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
6. Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
7. Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
8. Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

 Notes:
- This recipe is great for taking along on a vacation because you can make the Instant Pancake Mix ahead of time and add the wet ingredients when you get to your destination.  That is what vacation baking and eating is all about!
- Pancakes are very easy to veganize.  Just use non-dairy milk with a splash of vinegar for the buttermilk, and ground flax seed egg replacer (1 tbsp ground flax mixed with 3 tbsp hot water, let sit for 10 minutes).