"It IS all about the TASTE"
RSS icon Home icon
  • Peach Cobbler

    Just another day in paradise…. Long Day, many crises, and rain as I wait at the taxi stand. But what is that smell, sweet and enticing, so familiar, but I can’t place it..

    Looking around, I see a fruit vendor, and on his cart are Peaches! The smell is wafting over, strangely made stronger by the rain… I had though a quick chopped BBQ sandwich for dinner, but now …. Hmmmmm, Peaches, Cobbler, Ice Cream …. I may just be a day in paradise after all..

    Maybe I’ll do the sandwich as well, but setup a nice little desert to go with coffee afterwards..


    Deep-dish fruit desserts in which sweetened fruits (fresh berries or apples are the traditional choices) are topped with a biscuit dough before baking.

    Varieties of cobbler include the Betty, the Grunt, the Slump, and the Buckle. Grunts, Pandowdy, and Slumps are a New England variety of cobbler, typically cooked on the stove-top or cooker in an iron skillet or pan with the dough on top in the shape of dumplings—they reportedly take their name from the grunting sound they make while cooking. A Buckle is made with yellow batter (like cake batter), with the filling mixed in with the batter.

    In the matter of the Cobbler, the Betty, the Grunt, the Slump, and the Buckle, let the trumpets blare, the banners fly high, and the hosts assemble, for this may be the single most contested point in all of culinarium, hotly contested, many battles joined, but with no final victor..

    All that said, I still think of a buckle when you say a cobbler. The difference in my mind is the fruit used and the time of the year your make it.

    As for today’s post I’ll hazard the slings and arrows of culinary fortune and look at another early summer fruit.

    When early summer fruit starts arriving, I have to make a cobbler. It is a simple and rustic dessert recipe, you can use any kind of fruit that is around, the ingredients are pantry staples and it freezes fabulously. When I make cobblers, I usually make two, one to serve and one to keep in the freezer for a quick thaw and serve desert. Blueberries, raspberries, cherries, peaches, apricots, nectarines, all are delicious in a buckle.

    The Team …

    Read the rest of this entry »

  • Patisserie Du Méchant Loup – Oatmeal Rasin


    As spoken prior:

    It is November, and Cookie Season is upon us. I need to start baking cookies, as I have requests for ginger snaps, oatmeal chocolate chip, peanut butter blossoms, gingerbread, and sugar cookies, but those are all a lot of different posts, coming soon.

    Yes, my French is horrible…. But my cookies are great. Announcing the opening of the Bad Wolf Cookie Season. May your diets know fear…

    I’ll roll out a few recipes just to kick start the taste buds.

    This would be the post on the Oatmeal Raisin form of diet destroyers…

    From an old family recipe, my wife just gave me..

    Read the rest of this entry »

  • Ginger Snapper Cookies


    It is November, and Cookie Season is upon us. I need to start baking cookies, as I have requests for oatmeal raisin, oatmeal chocolate chip, peanut butter blossoms, gingerbread, and sugar cookies, but those are all a lot of different posts, coming soon.

    This would be the post on Gingersnap addiction and it’s effect on one’s weight. (Remember, the first sample is always free…)

    Simply stated:

    It is the holidays, Eat, Drink and Be Merry, for Congress is in session and none of our liberties are secure. January 1, 2014 is coming shortly, and we will all make “Resolutions”, (Usually about losing weight…), so before the sack cloth and ashes, live a little…

    These cookies are highly addictive, and derive their chewy texture and spicy flavor from adding brown sugar, molasses, and ground spices (cinnamon, cloves, and ginger in three forms, Ground, Fresh and Candied) to a cookie.

    There are differences (think Jihad) of opinion as to how ‘spicy’ a gingersnap cookie should be, so adjust the batter to suit your own individual taste, I for one want a cookie that bites back, so ginger, cinnamon, nutmeg, allspice and cloves, all fresh grated will be added to my standard brown sugar cookie dough, and the addition of a tot of good bourbon, ad a few twists of black pepper for the official RogueChef taste twist.

    A hand full of these with a big glass of eggnogg will put an end to Santa’s night. (That way my grandkids can hold him for ransom….)

    Read the rest of this entry »

  • Malt


    Since I am getting nostalgic, perhaps another taste from my past..

    It may be I am still a Central Texas boy at heart, or it maybe the heart burn that makes me crave any form of cold dairy, but the Triple French Vanilla Ice Cream I made last year, literally has me fantasizing, (about the ice cream!)..

    And since I have made a fair batch of ice cream, (which immediately disappeared in to a number of culinary black holes), so I made another (DOUBLE) batch. I can now experiment with other things…. Like Ice Cream Malted’s…

    A soda-fountain drink, also called malted, that is a thick, rich mixture of malted-milk powder, milk, ice cream, and a flavoring such as chocolate or vanilla.

    A milk shake is a blended combination of milk, ice cream, and flavored syrup, or fruit.

    Now a malt is what I want, a rich buttery, creamy, ice cold glass of goodness and love..

    Read the rest of this entry »

  • National Pound Cake Day

    National Pound Cake day, 03/04. Sorry, I’m a day late with this, but it is all the sweeter for it.

    A classic cake. From the very old definition / recipe a pound of flour, a pound of sugar, a pound of butter and a pound of eggs which were assembled via the creaming method. (Not as some say, the weight each slice adds to you…)

    “Sour cream pound cake” is a popular variation in the United States, which involves the substitution of sour cream for some of the butter, which also is intended to produce a more moist cake with a pleasantly tangy flavor.

    Pound cake refers to a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. The traditional recipe makes a cake much larger than most families can consume, and so the quantity is often changed to suit the size of the cake that is desired. As long as the ratio is preserved, the resulting cake will be identical to that using the traditional recipe. Hence, any cake made with a 1:1:1:1 ratio of flour, butter, eggs, and sugar is also called a pound cake or lbs cake, even if the quantity used is smaller or larger than an actual pound.

    There are numerous variations on the traditional pound cake, with certain countries and regions having distinctive styles. These can include the addition of flavoring agents (such as vanilla extract or almond extract) or dried fruit (such as currants or craisins), as well as alterations to the original recipe to change the characteristics of the resulting pound cake.

    As the photo above shows, one can mix the batter straight up for a “white cake”, portion 1/2 of the batter to the pans and then add coco / chocolate to the remaining mix, portion and swirl for a marble cake. This works very well with fruit, (say blueberries), or nuts (say crushed walnuts.)

    Read the rest of this entry »

  • Valentine’s Day Special – Chocolate Soup

    So thinking of all the things I WISH to be doing, and all the things I will be doing, I think, I should think about what to prepare for Madam Bad Wolf, once I escape all the things I must do.. But enough thinking, it leads to drinking…

    Dinner is a given, but after dinner, perhaps a very thick, very rich chocolate drink, just made for dipping small cookies into, or perhaps fresh strawberries, or bananas. To describe chocolate soup, it’s somewhere between rich hot chocolate, (the richest and most sinfully good) and chocolate mousse, (smooth, stiff, and irresistibly rich).

    This is not a fondue, but really more like a very thick hot chocolate. Thick enough you can eat it with a spoon. Topped with freshly whipped cream it is a dream.. Hmmmm, Chocolate and whipped cream, how much fun can you have with that…… (especially this whipped cream)

    But wait, where is the BadWolf Howl and the Rogue Chef twist… Perhaps I will use some very good spicy chocolate I was gifted, or maybe I’ll use a orange flavored chocolate, and nothing like this is complete without a hint of good bourbon…

    Read the rest of this entry »