CHEZ PANIS RECIPES

Name: Chez Panisse’s Blueberry Cobbler
Total time: 1 h 15 min
Yield: 4 to 6 servings
Ingredients: 4 1/2 cups fresh blueberries; 1/3 cup sugar; 1 tablespoon all-purpose flour; 1 1/2 cups all-purpose flour; 1/2 teaspoon kosher salt; 1 1/2 tablespoons sugar; 2 1/4 teaspoons baking powder; 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces; 3/4 cup heavy cream, plus additional for serving, if desired

CHEZ PANISSE’S BLUEBERRY COBBLER RECIPE - NYT COOKING

Chez Panisse’s Blueberry Cobbler Recipe - NYT Cooking image

This cobbler, which comes from the kitchens of Chez Panisse, prizes the berries above all, using only 1/3 cup of sugar. The dough rounds for the top are placed so they don’t cover all the berries, and the juice from the berries bubbles up around the dough.

Provided by Molly O'Neill

Total Time 1 hours 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

4 1/2 cups fresh blueberries
1/3 cup sugar
1 tablespoon all-purpose flour
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1 1/2 tablespoons sugar
2 1/4 teaspoons baking powder
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
3/4 cup heavy cream, plus additional for serving, if desired

Steps:

Heat the oven to 375 degrees. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.
To make the dough, mix the flour, salt, sugar and baking powder in a bowl. Cut in the butter until mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened.
Put the blueberries in a 1 1/2-quart gratin or baking dish. Make patties out of the dough, 2 to 2 1/2 inches in diameter and 1/2-inch thick. Arrange them over the top of the berries. Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes.
Let cool slightly. Serve warm, with cream to pour on top, if desired.

Nutrition Facts : @context http//schema.org, Calories 340, UnsaturatedFatContent 4 grams, CarbohydrateContent 56 grams, FatContent 12 grams, FiberContent 4 grams, ProteinContent 4 grams, SaturatedFatContent 7 grams, SodiumContent 296 milligrams, SugarContent 25 grams, TransFatContent 0 grams

CHEZ PANISSE’S BLUEBERRY COBBLER RECIPE - NYT COOKING

Chez Panisse’s Blueberry Cobbler Recipe - NYT Cooking image

This cobbler, which comes from the kitchens of Chez Panisse, prizes the berries above all, using only 1/3 cup of sugar. The dough rounds for the top are placed so they don’t cover all the berries, and the juice from the berries bubbles up around the dough.

Provided by Molly O'Neill

Total Time 1 hours 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

4 1/2 cups fresh blueberries
1/3 cup sugar
1 tablespoon all-purpose flour
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1 1/2 tablespoons sugar
2 1/4 teaspoons baking powder
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
3/4 cup heavy cream, plus additional for serving, if desired

Steps:

Heat the oven to 375 degrees. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.
To make the dough, mix the flour, salt, sugar and baking powder in a bowl. Cut in the butter until mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened.
Put the blueberries in a 1 1/2-quart gratin or baking dish. Make patties out of the dough, 2 to 2 1/2 inches in diameter and 1/2-inch thick. Arrange them over the top of the berries. Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes.
Let cool slightly. Serve warm, with cream to pour on top, if desired.

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CHEZ PANISSE PASTRY CRUST - BIGOVEN

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From bigoven.com
Reviews 0
Total Time 1 hours
Cuisine American
Calories 848 calories per serving

"This is a good basic pie crust recipe from Lindsey Shere at Chez Panisse. It is flaky and has a good butter flavor. MIX THE FLOUR, SALT AND SUGAR in a bowl. Cut the salted butter in pieces 1/3-inch thick and quickly cut them into the flour mixture until it is the texture of cornmeal. You can do this with a pastry blender, with your hands by rubbing quickly and lightly between your fingers, or in an electric mixer or food processor. Cut in the unsalted butter and the vegetable shortening until they are in larger pieces, about 1/8- to 1/4-inch in diameter. This helps to make the dough flaky. Sprinkle in the 3 tablespoons ice water, tossing the dough lightly with a fork to moisten it evenly. Use another teaspoon of water if necessary to make the dough hold together. Stir the dough with the fork until it has come together in small lumps and there is no dry flour left. Divide the dough in half and press it into two balls. Be careful not to knead it--just squeeze it together. Kneading activates the gluten, which makes the dough tough. However, if the dough is crumbly, knead it together very briefly. Wrap tightly in plastic and chill for at least 4 hours. During this time, the enzymes in the flour will mellow the gluten to permit the water to be absorbed completely; this conditioning will help to prevent shrinkage and toughness later. Makes enough for two 9-inch pie shells. "

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