As you might imagine, I’m somewhat limited in what ingredients I have access to in Prague. The local store next to the home I am staying in doesn’t have much selection. It’s a little like if 7-Eleven were an affordable option to buy groceries. There are a finite number of ingredients available, unless I want to ride the tram closer to the center of the city and shop at a larger market. Since I’ve spent the past week doing nothing but riding the train and walking all over Prague, I chose to stay closer to my temporary home tonight. So, I had to cook with what I had on hand – the groceries I had previously purchsed on a whim and basically blind, because I do not speak Czech (and the Czech-English dictionary isn’t very helpful). Yesterday, on my morning walk to the store, I bought Eidam cheese, a leek, a sausage, flour, sugar, and a few kilos of grape tomatoes, because they are delicious.
I promised one of my hosts that I’d make her dinner, and this is what I came up with. I had just finished making my Easy Peasy Peach Cobbler, had leftover flour, and no food processor to be able to make a savory tart crust – and if you’ve never tried to crumble cold butter into flour by hand, I recommend you stick to using a food processor. All I did was modify a soda biscuit recipe that I had on hand to make the topping. The steps are very similar to the method I used for the peach cobbler. I thought I should just keep things easy. To be honest, I didn’t like the sausage I picked, but my host raved about it. She even told the people who called her tonight that it was very delicious. I may have blushed. I hope you love it as much.
PS I apologize for not having a picture of the finished product. It went fast.
An easy savory cobbler that is perfect for taking to potlucks and parties. The cheesy bread topping is almost the best part.
- 1 Leek, sliced thin
- 12 oz Kielbasa, sliced thin 338 g
- 2 Celery stalks, sliced thin
- 2 Cloves Garlic, sliced or minced
- 1 Cup Grape Tomatoes, halved 225 g
- 2 tbsp Butter 28.5 g
Heat oven to 350°F (180°C).
Put butter in a tart or pie pan, and place in the oven to melt. Keep an eye on it, and pull the pan out as soon as the butter is melted.
Add leek, garlic, celery, and tomatoes to pan and place back in oven.
Fry sausage over medium-high heat until just browned (about 10 minutes).
Remove pan from oven, and add sausage. Mix and set aside.
Make soda biscuit topping (below).
Using an ice cream scoop or similar large serving utensil, spoon soda bread batter onto the top of the mixture in the pie or tart pan, making biscuit-shaped mounds. Cover the entire top.
Place pan in oven, and bake about 15 minutes. Make sure you watch. These biscuits are dense, and will brown quickly.
Remove from oven after bread has turned golden brown, and allow to cool for 5-10 minutes.
Spoon onto plates or into bowls and enjoy. Keep leftovers for up to 3 days in the refrigerator in an air-tight container.
Feel free to sub your favorite sausage and veggies, just make sure your sausage is cooked before you add it to the pan.
*NOTE: If you're making a savory cobbler, skip instructions 1, 2, 7, and 8 below. Instead, use the instructions contained in the savory cobbler recipe.
This is a bare-bones version of my favorite soda bread recipe, to be shared at a later date.
- 2 1/2 Cups All-Purpose Flour 313 g
- 1 1/4 Cup Milk 297 mL
- 2 tsp Salt 11.38 g
- 1 tsp Granulated Sugar 5 g
- 1 1/2 tsp Baking Soda 6.3 g
- 1 tbsp Garlic Powder 14 g
- 1 1/2 Cups Shredded Cheese 120 g
Preheat oven to 425°F (220°C).
Lightly grease baking sheet.
In a bowl, combine flour, sugar, salt, and garlic powder.
Add milk, mixing well. Batter should not be runny, and should spring back from the sides of the bowl. If it doesn't spring back from the sides, add flour 1 tablespoon (7.75 g) at a time, mixing well each time, until a dough is formed.
Add shredded cheese, stirring well.
Using an ice cream scoop or similar large serving utensil, spoon batter onto baking sheet, placing 2 inches (5 cm) apart.
Bake about 15-20 minutes, or until golden brown.
Remove from oven, allow to cool slightly, and serve.
Soda biscuits don't rise much, and are dense. Don't worry if they don't grow much while baking.
I love dipping these in olive oil and balsamic vinegar, when they're not a topping on another dish.