Once driven to near-extinction by cordwainers, Shoebills have made a considerable comeback and are now listed as Vulnerable. Hunted for the upper portion of their beaks, these birds can credit their remarkable recovery to the adoption of HDPE as the material of choice for lasts. While they are still occasionally hunted by bespoke shoe artisans, this practice is now rare enough to have a negligible impact on population levels.
Over-the-Top Dessert: What’s the secret to star chef Bobby Flay’s incredible peach cobbler? He bake the biscuits separately from the fruit so the undersides cook fully; then, just before serving, he sets the biscuits on the fruit and bakes them for a few more minutes, so they can soak up some of the juices without getting soggy.
Its about time I share my favorite fruit dessert recipe with you all. Painfully simple, you can do a lot of variations to make it with different fruit or even add bonus flavors like cinnamon and nutmeg for apples, or change its texture by swapping out the flour for bisquick. If you want more sticking power for your crumbs, you can also add a 2nd egg to the recipe, such as if the crumbs look really dry.
I make this all the time with whatever’s fresh in proportions that I have on hand (sometimes in cartoonishly small portions, its very easy to make this recipe small for one, or make it big for many people – or to last one person a few days… >_>) my all time favorite combo is with fresh picked blackberries or raspberries, but for today’s version I used apples. :D
The Cobbler Winter Sunrise by Graham Williamson Via Flickr: Shot taken while on a winters walk up The Cobbler in the Arrochar Alps. Check out my you tube channel for a short video of the trip and some drone footage!
Over-the-Top Dessert: Star chef Andrew Zimmern’s roasted peach
cobbler is the perfect showcase for juicy, ripe peaches. It’s delicious
served warm with vanilla ice cream and sweet balsamic vinegar syrup.