Cherry Tomato Cobbler with Garden Herbs, Cheese and Fennel Pollen Spice

August 7, 7:20 AM 
LA Cooking Examiner-Erika Kerekes

Cobblers usually show up around dessert time - but not this version. Juicy cherry tomatoes snuggle under a savory biscuit crust rich with shredded cheese, fragrant with freshly snipped garden herbs, and kicked up with ground black pepper and the ever-exotic fennel pollen. Shaken from the flowers of the wild fennel plant, fennel pollen adds a spicy, warm anise flavor that marries perfectly with the sweet-puckery tomatoes.

(Thanks to Golden Gourmet Pollen for providing the fennel pollen spice used in this recipe, and to LA Baking Examiner Hilary Cable for the inspiration.)

Cherry tomato cobbler with garden herbs, cheese and fennel pollen spice
6 cups cherry tomatoes, halved
2 cups plus 2 Tbsp flour, divided
2 Tbsp chopped garlic
2 tsp salt, divided
2 tsp baking powder
1/4 tsp baking soda
1 cup shredded hard cheese (try Gruyere, aged Monterey jack or mild cheddar)
1/2 cup minced fresh herbs, any sort (e.g. parsley, chives, oregano, basil)
1 tsp fennel pollen spice
1/2 tsp freshly ground black pepper
1/3 cup olive oil
2/3 cup plain yogurt or buttermilk

Preheat oven to 400 degrees.
Mix the tomatoes with 2 Tbsp of flour, the garlic, and 1 tsp of salt. Pour into a greased 9x13 baking dish. Bake 15 minutes to soften the tomatoes and start their juices flowing.

While the tomatoes are baking, make the biscuit topping: Whisk together remaining flour, remaining salt, baking powder, baking soda, shredded cheese, herbs, fennel pollen spice and pepper in a large bowl. In a small bowl, mix together the olive oil and yogurt or buttermilk; add to the flour mixture.

Stir with a fork until a dough forms. If it's too dry, add a little more oil. With one hand, knead the dough 5-6 times by turning it over on itself in the bowl.

Remove the tomatoes from the oven after 15 minutes and drop the biscuit dough in clumps on top of the tomatoes. Return the pan to the oven and bake about 20 minutes, or until the biscuits are cooked through and golden on top, and the tomatoes are bubbling. Serve at room temperature for best flavor.

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Pumpkin Pancetta Pizza with Cracked Black Pepper and Fennel Pollen, topped with Smoked Gouda.

From the culinaryalchemist.

This was another pizza from the feast; Specifically for the meat eaters in attendance.

Ingredients:
Cooking Time: 8-10
Servings: 4-6
1/3-1/2 cup Pumpkin slices
6-8 slices of Pancetta
3 oz Smoked Gouda
2 oz Shredded Mozzarella
1 oz Grated Parmagiano-Reggiano
Olive oil
Fennel Pollen

Directions:
Cut pumpkin into ¼ inch thick slices then cut into 1 inch chunks. You will need about 1/3 – 1/2 cup of slices for a 12 inch pizza.

In a skillet, fry up your pancetta until the fat renders and it is almost crispy. Remove from skillet and sauté the pumpkin in the pancetta drippings until golden.

Remove from heat and Set aside.
Grate the Smoked Gouda.
Prepare your 12 inch Crust.
Brush Crust with Olive oil OR Left over pan drippings from the pancetta and pumpkin.
Sprinkle lightly with Parmagiano-Reggiano Cheese.
Add Pumpkin and sprinkle with 1/2 the Mozzarella and 1/2 of the Smoked Gouda
Break up pancetta a little and place on pizza
Sprinkle with remaining Mozzarella.
Sprinkle with a little Fennel pollen
Cover with remaining Smoked Gouda.
Bake on stone for 8-10 minutes.

Remove from oven and let set a few minutes before cutting to allow the cheese to set