August 18, 2012
The best part of spending as much time thinking about food as I do is how ideas for dishes can morph and change the more you think about them.
This recipe started life as a post from Joy the Baker — which, if you’re reading this blog and not reading hers, well, you should really get on that — that had a recipe for tomato cobbler with a blue cheese biscuit topping. Genius, right? I’ve got tomatoes. I’ve got tomatoes coming out of my ears. And the funky saltiness of the blue cheese against the deep roasted sweetness and acidity of the tomatoes just made sense in my cook-brain.