{"id":3915,"date":"2018-03-16T00:15:18","date_gmt":"2018-03-16T04:15:18","guid":{"rendered":"http:\/\/69.167.168.176\/~phillips\/kerriansnotebook\/kerriansnotebook\/?p=3915"},"modified":"2025-06-24T14:05:55","modified_gmt":"2025-06-24T18:05:55","slug":"knr-p-166-cobbles-for-vegetable-stew","status":"publish","type":"post","link":"https:\/\/pattiphillipsbooks.com\/kerriansnotebook\/2018\/03\/knr-p-166-cobbles-for-vegetable-stew\/","title":{"rendered":"KNR, p. 166 “Cobbles for Vegetable Stew”"},"content":{"rendered":"

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Sheila and I eat in a lot of pubs whenever we visit Ireland. The food is tasty and in most places, is real comfort food. In order to get through those damp, cold Irish winters, food needs to be the hearty stick-to-your-ribs kind. We saw Vegetable Cobbler on the menu in a Killarney pub and thought it was a misprint. After all, we eat cobbler at home, but it\u2019s always made with fruit – loads of different kinds of fruit, but always<\/strong> fruit.<\/span><\/p>\n

We found out that Irish pubs rarely serve fruit cobbler and instead, go for a savory version and serve it as an entree. Until that day we had been served mashed potato topped stew and pie crust topped stew, but the gal told us that those were meat toppings. The cobbles (biscuits) are used primarily with an all vegetable stew. We learned something new every day!<\/span><\/p>\n

Here\u2019s the recipe that Sheila came up with to use with our year round hearty vegetable dishes. She modified her regular biscuit recipe and now it reminds me of those cheesy<\/span> biscuits we get at restaurants here in the States.<\/span><\/span><\/p>\n

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“Cobbles for Stew”<\/div>\n
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Recipe Type<\/span>: Side Dish<\/span><\/div>\n
Cuisine: Irish<\/span><\/div>\n
Author: Sheila Kerrian<\/span><\/div>\n
Prep time: