ENSALADA COBB

dcburguer
dcburguer

Recipe Details


La ensalada Cobb es una ensalada inventada por Robert H. Cobb, primo de Ty Cobb. Fue un plato emblemático del Brown Derby de Hollywood, sirviéndose variantes en restaurantes de todo el mundo. Sus principales ingredientes son lechuga iceberg, tomate, bacon, pechuga de pollo, huevo duro, aguacate y queso roquefort.

En 1937, el propietario del Brown Derby Robert H. Cobb fue a la cocina del restaurante para preparar un aperitivo ligero nocturno para Sid Grauman, agente del Grauman’s Chinese Theatre. Tomó ingredientes del refrigerador, y los picó finamente.[1] [2] [3] Así nació la ensalada Cobb. Desde entonces, Grauman pidió a menudo que le preparasen una, y la receta se difundió rápidamente por todo Hollywood. Triunfó cuando las estrellas cinematográficas de la época empezaron a pedir ensaladas Cobb, lo que provocó que se incorporase al menú del Hotel Drake.


La viuda de Robert Cobb contó una historia diferente. Cobb llegó a trabajar tras una cita complicada con su dentista, y pidió a su cocinero jefe que le preparase algo que pudiera comer. El cocinero hizo una ensalada con los ingredientes que sabía que le gustaban a Cobb y los picó finamente. A Cobb le gustó el plato y lo añadió al menú.

Ya podéis disfrutar de esta ensalada en nuestro local de DC Burguer Cubelles.

8

Serves

Preparation time

25 minutes

Cooking Time

40 minutes to 45 minutes

Ingredients

For the filling:

  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 1/2 pounds (about 4 1/2 cups) fresh sweet cherries, stemmed and pitted
  • 1 tablespooon vanilla extract
  • 1/4 teaspoon kosher salt

For the pie

  • 1 (14- to 16-ounce) package prepared pie crusts, thawed if frozen (or 2 homemade pie crusts)
  • 1 large egg
  • 1 teaspoon water
  • 1 tablespoon coarse sugar, such as demerara

Instructions

1

Cook the filling on the stovetop. Whisk the sugar and cornstarch together in a large saucepan. Add the cherries, vanilla, and salt and toss to coat in the sugar-cornstarch mixture. Cook over medium-high heat until the cherries begin to break down and the mixture begins to simmer and thicken slightly, 8 to 10 minutes.

2

Preheat the oven and prepare the pie shell Arrange a rack in the middle of the oven, set a baking sheet on it, and heat the oven to 375°F. Unroll one of the pie doughs and transfer it to a 9-inch standard pie pan. Press the dough into the bottom and along the sides of the pie plate, being

3

Egg wash and sugar the top crust. Whisk the egg and water together with a fork in a small bowl to make an egg wash. Brush the inside of the pie crust with a thin layer of the egg wash (save the remaining for brushing the top crust). Pour the cooled filling into the crust.

4

Egg wash and sugar the top crust. Whisk the egg and water together with a fork in a small bowl to make an egg wash. Brush the inside of the pie crust with a thin layer of the egg wash (save the remaining for brushing the top crust). Pour the cooled filling into the crust.

5

Egg wash and sugar the top crust. Whisk the egg and water together with a fork in a small bowl to make an egg wash. Brush the inside of the pie crust with a thin layer of the egg wash (save the remaining for brushing the top crust). Pour the cooled filling into the crust.

6

Bake the pie on the hot baking sheet. Place the pie on the hot baking sheet and bake until the filling is bubbling, 40 to 45 minutes. If the edges of the pie crust are browning too quickly, cover the edges of the pie with aluminum foil during the last 10 minutes of baking.

7

Cool before slicing. Transfer the pie to a wire cooling rack and cool completely before slicing, about 4 hours.

Frozen cherries can also be used for this pie. Just thaw them completely before starting the filling.

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