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Quarantine Cooking: Bobby's Lighter Peach Cobbler - Today Bobby is in the kitchen cookin’ up one of Paula’s favorite peach dessert recipes while lightening it up a little…Peach Cobbler!
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0:00
- Hey everybody, I'm Bobby Deen.
0:02
Welcome to the show, thanks for tuning in.
0:04
I'm filling in for my mom, Paula,
0:07
while she is recovering from,
0:09
most of you know that my mom had a little eye surgery
0:11
up at Duke University last week.
0:14
I'm happy to report that the surgery was a success,
0:16
and Mom is feeling real good.
0:19
But she's not quite camera ready,
0:21
so I'm gonna fill in a little bit for her
0:23
while she's on the mend.
0:27
We were talking about this before,
0:28
and I think that a lot of people have been asking for,
0:31
well I know that a lot of people
0:32
have been asking for lighter recipes,
0:35
because the way that my mom cooks
0:36
is fantastic and it's wonderful,
0:38
but it's full of flavor,
0:40
and we all know that.
0:41
That's one of the endearing things
0:43
about my mom and home cooking,
0:45
is that it's just so good, right?
0:50
Foods can be good, and they can be a little bit lighter too.
0:53
So today what I'm gonna do
0:55
is show you a lighter version of Peach Cobbler,
0:59
which is something that my mom and my beautiful Aunt Peggy,
1:03
and my Grandpa Paul, my brother,
1:06
we all, everybody, makes Peach Cobblers.
1:09
We're in Georgia so it's sort of a no-brainer.
1:11
Peach Cobbler, Blackberry Cobbler,
1:14
all those things are so good.
1:16
And they're easy to make,
1:21
and they can be lightened up in really simple ways.
1:24
Anyhow let's get started,
1:25
and I'll show you how to lighten up a Peach Cobbler.
1:28
This recipe comes from a fine cookbook,
1:33
one of my favorites actually.
1:36
It's called "From Mama's Table to Mine",
1:39
and it's by one of my favorite authors, myself.
1:42
Right above my name there
1:44
you'll see that this book did fairly well.
1:48
It went to number one
1:50
on the "New York Times" bestseller list.
1:51
So that's pretty good, I'm proud of that.
1:55
Anyhow this Peach Cobbler from "Mama's Table to Mine",
2:01
I hosted a show called "Not My Mama's Meals",
2:04
and the whole premise of the show
2:05
was to take all my mom's recipes
2:07
and then lighten them up in really simple ways.
2:09
So that kept me busy for a long time.
2:11
And this is one of the results of that show and the book.
2:15
So we're going to start by mixing together some peaches,
2:21
look here, I don't have a problem with
2:25
canned peaches, or with frozen fruits,
2:28
or anything like that at all.
2:31
If you're cooking at home it's perfectly fine.
2:33
You could use fresh peaches,
2:34
and in Georgia here we get them.
2:36
It's laborious to get a bunch of fresh peaches,
2:39
and cut them all up,
2:40
it's simple to go canned or frozen,
2:42
so whatever you like.
2:44
But we're gonna start off by mixing together our peaches,
2:48
a little brown sugar,
2:50
that's gonna be three tablespoons of brown sugar.
2:53
We're gonna mix in some flour,
2:58
a little lemon juice,
3:02
and some cinnamon.
3:07
I'm just gonna use a wooden spoon here
3:08
and mix these things together just gently.
3:11
I'll fold them together,
3:12
because I don't wanna tear my peaches up.
3:15
That's beautiful fruit,
3:17
and it should stay together.
3:19
When we opened our restaurant,
3:21
we started our business in 1989,
3:28
and our business was born out of necessity,
3:31
like a lot of other businesses.
3:35
We were people trying to make our way,
3:38
and what we knew was food,
3:39
what my mom really knew was food.
3:41
So that was the direction that we went in.
3:44
And when we opened our first restaurant,
3:47
of course I started off as the pot scrubber
3:50
and the dishwasher and everything else.
3:52
But soon enough I moved into the slot of
3:55
making all the desserts.
3:57
So for years if you came to The Lady restaurant,
4:01
this is before we were The Lady & Sons
4:02
in downtown Savannah,
4:03
if you came to The Lady restaurant at
4:06
45 Eisenhower Drive in Savannah, Georgia,
4:10
and ate any time between 1989 and 1996,
4:16
1995 actually,
4:18
and had dessert it would have been made by my hands.
4:21
I made all the cobblers, I made all the cookies,
4:23
I made all the banana puddings,
4:24
I made all that stuff.
4:25
So I really got a good feel for making pastries
4:31
then really early on.
4:33
It's funny how our roles have evolved
4:37
in the restaurant over the years.
4:39
You go from one thing to the next.
4:41
When you're a business owner,
4:42
when you're a small business owner,
4:44
and I think especially in the restaurant business,
4:46
you've gotta be able to wear all the hats.
4:48
You've gotta able to do anything, and everything.
4:52
So if somebody don't show up that day,
4:53
you'd better be able to know how to wait the tables,
4:55
and you'd better know how to make the cobbler,
4:56
and you'd better know how to make the coffee,
4:58
and the grits and the eggs, and all that stuff.
5:01
Oh boy, do I have some funny stories
5:03
and memories from those days.
5:06
If there's time we'll share them.
5:08
So I've got the peaches mixed together
5:11
with a little flour, a little cinnamon,
5:12
a little baking powder, a little lemon juice.
5:15
And we're gonna go ahead
5:16
and put them into a small casserole dish here.
5:19
This is a nine-inch casserole dish.
5:22
I've greased it a little bit,
5:23
because I don't want this stuff to stick.
5:25
So I just sprayed it with a little non-stick.
5:29
And I'm gonna go ahead and pour that mixture in,
5:35
and just spread it out evenly in the casserole dish.
5:39
It looks really pretty already.
5:42
This is a really, really great recipe,
5:45
and I think you're gonna like it.
5:46
So what I've gotta do is put this in the oven,
5:49
I've got my oven preheated at 425,
5:51
and I'm gonna put this in
5:52
for about 10 minutes and let it bake.
5:54
So I'll go ahead and do that,
5:55
and then we'll come back
5:56
and then we'll see what it looks like in 10 minutes.
5:59
And we're back.
6:00
So my peaches are in the oven in the casserole dish,
6:03
they've been in for about five minutes,
6:04
so we've got about five minutes more.
6:05
So now we're gonna make the dough for the Peach Cobbler.
6:09
We talked about it being really easy
6:11
to lighten recipes up in really elementary ways.
6:14
But I don't think I talked about
6:16
how I'm lightening this particular recipe up.
6:18
I'm using unsalted butter, that's one great way.
6:21
And I'm also using light brown sugar,
6:24
so those are two really easy ways
6:26
to start to dial back.
6:27
If you make really small cuts all along the way
6:30
throughout the recipe,
6:32
then it's gonna equal a big total.
6:34
In fact this Peach Cobbler recipe,
6:37
if you compare it,
6:38
and I know that my mom's cobbler
6:40
is one of everybody's favorites out there,
6:42
so I really do want you to make her Peach Cobbler,
6:46
enjoy it,
6:48
and then I want you to make mine as well
6:51
and hopefully enjoy it too,
6:52
and compare the two of them, and let us know what you think.
6:55
Because my whole point with lighten up this food
6:59
is that you can have the things that you like more often
7:02
if you can lighten them up a little bit.
7:05
I'm not saying don't ever have the full Peach Cobbler,
7:08
I'm just saying every once in a while,
7:10
and then if you want to have it more regularly
7:12
then you can have a lighter version of it.
7:14
So let's make the dough.
7:15
I'm going to add into a medium bowl
7:20
the rest of my brown sugar,
7:22
a cup of flour,
7:26
a little salt and a little baking soda.
7:27
(buzzing)
7:28
And there is my timer, salt and baking soda.
7:32
There's my timer for my peaches.
7:33
So let's take a look at them and see how they look.
7:35
It's been 10 minutes.
7:41
Oh, they look great, yeah, that's perfect.
7:45
Look how beautiful they look.
7:49
After we finish the recipe,
7:50
this is gonna cook for another 25 minutes,
7:52
so I don't wanna overcook the peaches
7:53
in the oven right now,
7:54
because they've still got some more cooking to do.
7:56
So we're going to whisk together
7:59
the brown sugar, the all purpose flour,
8:02
light brown sugar, all purpose flour,
8:05
baking soda and a little bit of salt.
8:07
This is classic stuff right here,
8:10
these are all expected ingredients.
8:13
What I like about this recipe
8:14
is that it's really quick too.
8:16
This is a total of 30 minute cooking time,
8:20
and minimal ingredients.
8:22
I think that people like easy.
8:24
Cooking should be fun,
8:27
and it shouldn't be terribly difficult.
8:30
Good food doesn't have to be complicated,
8:33
I've said that many times, many times.
8:38
So I've got that whisked together nicely,
8:40
and now we're gonna cut in our butter.
8:43
It's five tablespoons of butter.
8:45
Now that's another way to lighten it up,
8:48
I don't remember exactly how many
8:50
sticks of butter my mama's recipe calls for,
8:52
but it's way more than this.
8:55
I'm gonna go ahead and cut this in
8:58
using a pastry cutter.
8:59
And my butter is
9:02
a little bit soft,
9:03
it's kind of room temperature.
9:04
It makes it easier to work with to me.
9:09
So let's go ahead and cut that butter in
9:12
until it resembles, well you'll see.
9:16
It'll look like it's supposed to look.
9:20
So we'll cut that in
9:25
until it looks like sort of a course meal,
9:31
and that's looking real, real good.
9:34
Who doesn't like Peach Cobbler?
9:36
I think there's nobody that doesn't like a Peach Cobbler,
9:38
I love it.
9:42
To make things even a little bit easier on me
9:46
when mixing this up,
9:47
because you can see it's chunky,
9:48
I said course, and this definitely is.
9:51
It's chunky looking.
9:53
Just keep on going, and keep on going.
9:57
I could take another break here,
9:58
but I'm not going to,
9:59
I'm gonna let you watch me do this.
10:02
Just cut that butter in, cut it in, cut it in.
10:05
- [Paula] Do you have trouble
10:06
me talking to you, Bobby?
10:08
- [Bobby] Who is that there?
10:09
(laughing)
10:11
- [Paula] It's your mama.
10:12
- It's my mama, should we see her?
10:15
- [Paula] No.
10:17
- You look great.
10:19
- [Paula] Oh son.
10:20
- All right, so we've cut in the butter,
10:22
and the last thing that we're gonna add
10:24
is a quarter cup of really hot water, boiling water.
10:28
(cellphone ringing)
10:31
- [Paula] As soon as I walk off.
10:32
- [Bobby] As soon as I walk off my phone starts ringing.
10:37
Right, so this is quarter cup of really hot water.
10:46
And we're just gonna continue to mix it
10:52
with our pastry cutter here.
10:54
Yeah, this is looking exactly perfect.
11:00
Look how good.
11:02
Now Peach Cobbler is made to be eaten with ice cream,
11:08
gosh it's so good.
11:09
I remember growing up,
11:12
my mama would sit on the front porch of
11:16
whatever apartment we were living in at the time,
11:19
because what we did best was move.
11:22
Oh boy, we moved a lot, we moved a lot.
11:25
But my mama, everywhere we moved,
11:27
would have an ice cream maker
11:30
and I remember that thing just as well.
11:32
It was silver and black,
11:34
and it was electric, it plugged into the wall,
11:37
and it had a big bucket.
11:40
You'd have the metal urn down in the center of all this ice.
11:44
And you pour rock salt all over it
11:46
to keep the ice from melting and becoming a watery mess.
11:51
And Mama used to make just the best homemade ice creams.
11:57
She would make strawberry ice cream, and vanilla ice cream.
12:00
Those are the two that I remember.
12:02
It seems like mama would make a butter pecan ice cream.
12:05
Gosh.
12:07
The good thing about food too
12:08
especially desserts, and cobblers, and pies
12:10
and things like that,
12:11
is they just bring back such wonderful memories.
12:14
All I've gotta do is get started cooking,
12:16
and then I just start thinking about my mom,
12:18
or my grand-mama, or whoever the case may be,
12:22
my Aunt Peggy.
12:25
We come from a family that loves to cook,
12:27
and you know what,
12:29
I'm gonna teach my children to cook.
12:33
My wife likes to cook,
12:35
it's just a great, I'm gonna use the word skill,
12:39
because it is,
12:40
cooking's a good skill to have.
12:43
But it's also fun to cook with your family.
12:45
Everybody can take on a role.
12:49
It's just good.
12:50
I think that people should cook
12:51
together with their families and with their friends.
12:54
There's just always good conversation to be had,
12:56
and things to be learned.
12:58
It's just good.
13:00
We should all go out to eat
13:01
and enjoy good food too.
13:02
But cooking together at home is a great thing.
13:08
I have got my dough pretty well mixed together.
13:12
So I'm gonna use an ice cream scoop.
13:16
Why did I start talking about ice cream?
13:18
Yeah, I started talking about ice cream
13:20
because ice cream goes very well with cobbler.
13:22
With my lightened up version of Peach Cobbler,
13:24
I might suggest, they make some really good
13:28
ice creams out there now
13:31
that you can find in the freezer section
13:32
of your grocery stores
13:33
that are really lighter and they've come a long way.
13:36
Or you can get a nice gelato to go on the side with this.
13:40
Whatever you like.
13:42
I'm gonna use an ice cream scoop here,
13:45
and I'm just going to plop in
13:49
a few pieces of
13:53
our dough right on top.
13:56
Looks good, looks real good.
14:03
Try to get it everywhere.
14:09
This is gonna be a recipe that you enjoy.
14:11
I think you'll like it.
14:14
But like I said earlier,
14:15
I really wanna hear from you,
14:16
so try it, see what you think,
14:19
see how it compares to my mama's,
14:23
or yours, you might have a great
14:28
cobbler recipe that you like to do.
14:30
Compare it to yours, see what you think.
14:35
My hands are clean, I've washed them 100 times today.
14:38
I'm just gonna use my fingers
14:40
to move that around a little bit
14:42
and make sure there's a little bit of dough everywhere.
14:45
Look at that,
14:46
I predict good things happening
14:50
in about the next 25 minutes.
14:53
Look at this, that came out of the oven,
14:55
I can still handle it.
14:56
Into a 425 degree oven for about 25 more minutes.
15:02
So hang in there, and we'll come back,
15:04
and we'll see what my cobbler looks like.
15:09
So my cobbler smells delicious,
15:11
and it's time to take it out.
15:12
Let's see what it looks like.
15:18
I wish you could smell that cobbler,
15:21
look at that thing.
15:27
- [Paula] Oh my goodness, Bobby Deen.
15:29
- [Bobby] Yeah, it's beautiful.
15:32
Now my mom was just asking me
15:34
how I lightened this cobbler up.
15:36
So let's talk about
15:37
a traditional Peach Cobbler for just a second.
15:40
When you make a traditional Peach Cobbler,
15:42
you always make a simple syrup on the stove top.
15:46
A simple syrup would involve
15:49
quite a bit of white sugar and water,
15:52
and you just boil it and stir it up
15:53
and make exactly what it sounds like,
15:55
a very simple syrup.
15:56
- [Paula] Yeah, because those fresh peaches
15:57
aren't in that syrup.
15:59
- That's right,
16:00
so we skipped that,
16:00
we did not make a simple syrup,
16:02
and rather than probably two sticks of butter
16:05
is what a traditional Peach Cobbler would call for,
16:08
I only used five tablespoons.
16:11
So those are two really simple ways
16:13
to lighten up this cobbler recipe.
16:16
We went from, let's see, a traditional Peach Cobbler before
16:22
would be 14 grams of fat and 437 calories per serve.
16:27
My Peach Cobbler, this exact recipe,
16:30
is eight grams of fat and 216 calories per serving.
16:37
So that's quite a significant difference
16:39
and really some easy, easy ways.
16:42
And the proof is in the pudding so to speak.
16:44
You see how beautiful this cobbler is right in front of me.
16:46
- [Paula] You might have your mama using less butter.
16:48
(laughs)
16:50
- [Bobby] Well, we'll see.
16:52
Yeah, so it looks great.
16:54
Let's see how it tastes.
16:57
Boy, look at that,
16:59
that is a beautiful cobbler.
17:01
And I've got a partner in crime
17:02
sitting over there at the table
17:03
that's gonna be ready to be my co-pilot
17:06
and taste tester.
17:14
This looks so, so good.
17:19
- [Paula] There's ice cream sitting out over here.
17:21
(laughs)
17:22
- [Bobby] There is some ice cream.
17:24
You know what I want to reiterate you all,
17:26
I used frozen peaches,
17:29
and that is perfectly okay.
17:31
Frozen fruits are just fine.
17:34
You don't have to feel guilty about using a frozen fruit.
17:37
- [Paula] I like using the frozen
17:40
better than I do the canned myself.
17:44
Because they look just so fresh.
17:48
- [Bobby] A little bit of homemade,
17:49
not homemade, I wish it was,
17:50
a little bit of vanilla ice cream on top.
17:53
And look how great that looks.
17:58
Okay, Aunt Peggy.
18:00
- [Aunt Peggy] Yes, I'm waiting.
18:02
(laughing)
18:06
- All right, it's gonna be super, super hot,
18:08
so be careful.
18:09
- I will.
18:10
- I would mix in a little bit of that ice cream,
18:12
and get it cold a little bit.
18:16
- Bobby, it just looks delicious.
18:18
And your presentation is out of this world.
18:22
- Thank you so much.
18:24
(moaning)
18:29
It is good, Aunt Peggy?
18:31
- It's excellent.
18:33
- I agree.
18:35
- [Paula] You can probably taste those peaches
18:37
so good because it's not overly sweet I bet.
18:41
Is that correct?
18:43
- It's just perfect.
18:46
- Can't do any better than perfect.
18:48
So please make my mama's traditional Peach Cobbler recipe,
18:53
enjoy it,
18:54
and then make mine and compare them and see what you think.
18:55
And let us know what you think.
18:56
My Aunt Peggy says it's perfect.
18:59
Bye you all.
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