Recipes

If there was no Lauren there’d be no Maybe.

She felt that the rhubarb was too prominent, that the fruit wasn’t cooked enough. But tell me this doesn’t look delicious:

Here’s a good tip for all you aspiring gourmets out there: when you’re at the supermarket, pay attention to what’s in the produce section. Recently at Whole Foods I noticed prominent displays of strawberries and rhubarb. So tonight, when I was craving a diversion from my homework and the bread in the refrigerator, I typed in “Strawberry Rhubarb” at Epicurious and came up with this recipe (which, incidentally, has a 100% approval rating):

STRAWBERRY RHUBARB COBBLER WITH CORNMEAL BISCUIT TOPPING.

My formula for a good recipe is as follows:

EASY TO DO + DELICIOUS RESULTS = GOOD RECIPE

This recipe was incredibly easy. My one mistake was with the rhubarb.

First, wash and dry the strawberries:

Then wash and dry the rhubarb:

Here’s where I made my mistake. Well, I’m not sure if it was a mistake. The recipe says to cut the rhubarb into 1/2-inch thick slices. I found this confusing. I mean, are we talking width or length? Should I have cut it like celery?

I ended up making little rhubarb sticks of 1/2 an inch width:

If I had to do it again, I’d go the celery route.

In any case, you put the rhubarb and strawberries in a bowl with flour, sugar and ground cloves. (I think the ground cloves make the recipe terrific; adds a lot of depth to the flavor):

Pour into the pie dish:

Now make the topping. There’s flour, sugar, butter, and corn meal:

Mush it up with your fingers until it resembles course meal. Then add buttermilk and stir with fork:

[I don’t know why I’m giving you these instructions. Just follow the Epicurious recipe!]

Pour the topping on the strawberry mixture:

And bake at 400 degrees for what I think is 25 minutes. (Follow the recipe, dummy!)

Doesn’t that look delicious?

Here’s what it looks like in the bowl:

I think Lauren’s main complaint was that the fruit wasn’t cooked down enough. Someone on the Epicurious site makes the same point and suggests cooking the fruit first before adding the topping. I had never cooked with rhubarb before, so I didn’t know the difference. In any case, I think this is a perfect Springtime Sopranos-watching dessert. Unless you’re Lauren. In which case, the fruit wasn’t cooked down enough.

Nothing says sex like apple cobbler. The bubbling sticky apple juices; the savory, buttery cobbler topping. Sometimes, when I’m feeling lonely, I break out a bottle of wine, turn up the Barry Manilow and bake myself an apple cobbler. I pour it over my head like Jennifer Beals in Flashdance and scream in agony. Apple cobbler is hot.

Last night, however, my cobbler and I had company. Friends came over to watch “Sex and the City” and, rather grudgingly, I spooned them up heaping portions of sex cobbler with a side of vanilla ice cream. Does this make me a voyeur? Or does this make my friends exhibitionists?

Either way, the recipe I used comes from Saveur magazine which usually contains recipes so exotic and forbidding that you can’t cook anything without a vast supply of squirrel meat and pigeon brains. Luckily, the most exotic cobbler requirement was nutmeg.

Due to time constraints, I am unable to reproduce every minute detail of my cobbler making. Suffice it to say, there were apples:

I was forced to use Granny Smith instead of the suggested Cortland. All Oedipal implications of Granny apples in a sex cobbler shall be stifled.

After coring, peeling and chastizing the apples I sliced them and tossed them in a combination of: granulated sugar, brown sugar, ground cinnamon, ground ginger, freshly grated nutmeg, ground cloves, honey, apple cider and the juice of one lemon. I then baked them for 30 minutes, producing this lovely image:

While they cooled, I sifted together 2 cups flour, 3/4 cup sugar, 1/2 tsp salt and 1/4 tsp baking powder:

I then cut in 10 tbsps of cold butter, stirred in 1/2 cup of rolled oats and 6 tbsps of heavy cream. I poured the combo on top and it looked like this:

And then I baked it for 45 minutes in an oven at 375 degrees. People started arriving.

“What smells so good?” they asked, removing articles of clothing.

“People!” I yelled, “This is not Eyes Wide Shut. Put your clothes back on.”

Finally, halfway through “Sex and the City,” the cobbler was done:

At this point, the living room couches were humming with sexual tension.

“BRING US COBBLER!” the guests demanded, breaking out in a communal cobbler sweat.

I served them up sexy bowls:

They snapped them quickly out of my hands and began feeding each other cobbler with such velocity and unbridled energy that several neighbors came over to ask what the fuss was about.

“Sorry,” I said, “It won’t happen again.”

“Is that cobbler?” they asked, and began streaking their way through the apartment.

“All naked neighbors please leave!” I shouted, to no avail.

The following image is just one of many examples of cobbler lust at its worst. In this ribald sex pic, AG reader “Carrie” spoon feeds cobbler to AG model “Andrew.” This is not safe for work!

9 months from now the Children of the Cobbler will be born. Their ravenous cobbler appetites will wreak havoc across all 50 cobbler-serving US states. Cobbler corruption will breed a new race of cobbler eaters; stalking their way across the country thirsting for bubbling apple juices and savory, buttery toppings.

Which is why, in the future, I’ll save my cobbler-making for those magic nights home alone. Just me, Barry Manilow, and 12 simmering apples slathered on my head. What a feeling!