Peach + Marionberry Cobbler

August 7, 2009

Ten months have passed since I entered culinary school, beginning a challenging almost-year of adjusting to the U.S., to being a part-time student, part-time athlete, and trying my best to be a full time wonderful woman/wife/puppy mommy. Hmmm. Not more than I can chew – I have a big mouth – but a good plate none the less.

And now, I have only a handful of days until class is over and I am no longer a student, and just a little Chef working to master the arts of pastry, chocolate and all things sweet and worth devouring!

I am overjoyed to be nearing the end of culinary school – I love love love the work and cannot WAIT to jump in full speed ahead with the title of Chef Lentine. I have found new bravery and interest in developing my own recipes and modifying old ones, not to mention the speed and efficiency to whip out a few delicious items before the afternoon ends and dinner preparation begins. Its a wonderful feeling to have fresh delights on hand to enjoy with a glass of wine at the end of a day.

I have been playing with different ideas and avenues of employment as I prepare to take one on. Chocolatier? Alternative baker extraordinaire? Cookbook author? Food writer? Blogger? All of the above?! In an effort to try on the hat of my ulterior television personality, I entered a video scholarship contest which challenged me to film a 5 minute video, starting  myself crafting a recipe. Then, editing and working with the film to create a personal project that was also culinary in nature. I had a blast.

Since summer is already leaving Portland, bringing cooler temperatures and signaling the end of the bounty of fruits that we have been graced with this June and July, I could not help but showcase my devotion to the berries I have literally gorged on these last months.

With the last gathering of marionberries and the fresh Oregon peaches that have flooded the markets, I prepared yet another amazing cobbler – again, almost completely gluten-free, vegan and un-refined. This one has become Derek’s favorite as well as mine – I would have no problem eating this for breakfast before hopping on my bike to ride the Gorge for the day.

Visit the link on this site to view this recipe being created in action: I featured this recipe in a video scholarship application submitted as one of my last school assignments before I become an alumni. As I close down my career as a student, I open a new door as the “baking diva” – a move that I raise a bowl full of cobbler and ice cream to with much glee!!

Click HERE to view the video, and let me know what you think!!

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  • Reply Becca August 27, 2010 at 10:06 pm

    I was about to make this recipe for myself and my boyfriend who has celiac’s disease (which means he is gluten intolerant). You label this dish as “gluten free” but you use spelt flour, which is wheat, and makes your recipe not gluten free. I used a different flour (actually I ended up using powdered soy milk by mistake because it was in a jar labelled ‘soy flour’ so I botched the recipe…oops…) but you should change the title to just vegan, because it is not actually gluten free.


    • Reply lentinealexis August 27, 2010 at 11:26 pm

      Thanks for your note, Becca!
      You are right, in that this recipe was mis-tagged. I have gone through to double check the language to be sure that the recipe, and its note, make mention of the fact that the spelt does render this not completely gluten-free. In fact, for those whom are still studying gluten-intolerance and celiac disease, it might be surprising to note that oats also contain some gluten! As you have found through experimentation, no doubt, you can make this recipe completely gluten-free by substituting the same quantity of Bob’s Red Mill Gluten Free Baking Mix for the spelt flour. (Pamela’s works well too!)

      Enjoy! And thanks for visiting!

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