We met Ryan Adams of Nose To Tail At Home the way we’ve made friends with lots of folks: through the internet.
Adams was at the center of a food-based media firestorm last year (detailed here http://www.nosetotailathome.com/2012/10/08/when-life-gives-you-wild-game/) so we inquired as to whether he was game for an interview.
We’ve been friends ever since. A couple weeks ago when we were brainstorming our latest pop up restaurant menu, Ryan mentioned that his grandma Ruby Lee had authored a fruit cobbler recipe that eaters across the Great State claimed was the finest they ever put in their mouth.
We extracted it from his website and knocked out a batch last week using Boggy Creek Farm strawberries. It was gone in 30 minutes.
Solid country gold.
The recipe can be found here: http://www.nosetotailathome.com/2009/12/23/ruby-lees-simple-fruit-cobbler/
It’s a normal sized batch, fit for a normal family of eaters, but we had a crowd we needed to feed so we did a restaurant-style conversion on the recipe so we could have piles of dessert.
Here’s our jumbo Strawberry Cobbler Recipe:
4 stick of butter
4 cup of self rising flour (it is a tradition in the Deep South to bake with self-rising flour)
2 cups of sugar
2 cups of milk+1 t. vanilla, we use bourbon barrel aged vanilla from Kentucky
8 cups of strawberries
2 cups of sugar
Preheat your oven to 350ºF (176.67 ºC).
In a big oven-safe baking dish, melt the butter.
Set dish aside.
Combine flour, 2 cup of sugar
Add the milk and mix until everything is blended together evenly
Pour the batter into the baking dish over the butter
DO NOT MIX THE BATTER AND THE BUTTER
Combine the eight cups of fruit with the 2 cups of sugar and pour that into the baking dish on top of the butter and batter.
DO NOT STIR.
Place the baking dish in the oven for 45 to 55 minutes.
Toothpick check to make sure your cobbler is done
Serve with giant dollop of well matured crema