As I have mentioned before, and as it has been noted by many others, food is a great way to pass down family history and convey a story. Last weekend, Cassie shared her mother’s recipe for peach cobbler with me so that I could make it at home. The recipe itself is simple, and yet what it evokes is complex and emotional. She shared memories of making it with her mom and the smells that would fill the kitchen as it baked, bringing me into her world and her family history, and now I have another recipe that I can incorporate into my own history and pass down.
One of the hardest things for me to deal with as I improve my culinary skills is inexactness. The hundreds of pages that I have read from various texts along with the countless hours of Food Network, Travel Channel and public television shows on food, as well as my basics class have already trained me to think in exact measurements and about cooking food as a science. The scientific approach to food is at odds with the pleasure of passing down simple recipes founded on intuition.
Cassie’s Peach Cobbler
1 cup flour
1 cup sugar
1 cup milk
9×9 baking dish
Pre-heat your oven to 350 degrees (F). Slice the peaches into wedges and place them into a buttered or non-stick baking dish. In a bowl, mix the flour, sugar and milk together until well mixed. Pour the contents of the bowl over the peaches so that they are well coated.
Put the peaches into the pre-heated oven for 1 hour or until golden brown.