Instead of a traditional cobbler topping, I decided to use challah (noticing a trend here?) with raisins, and more raisins. I started with the rhubarb and peach filling recipe from Good Eats, but ignored the part about the topping. Instead, I lined the bottom of a greased 9×13-inch baking dish with 1/2-inch cubes of  challah and mixed in about 1/3 cup of golden raisins with 2 teaspoons of cinnamon and 1/2 teaspoon of grated nutmeg. Before putting the baking dish in the oven, I covered it with aluminum foil.

I baked the un-cobbler in an oven heated to 375-degree F for 45 minutes. After that, I removed the foil and finish baking for another 5 minutes. Remove from oven and let it cool for 20 minutes before serving.

For something with more of a bread pudding consistently, mix in an equal amount of 1-inch cubed challah as rhubarb with the rhubarb and peaches and up the amount of cornstarch by an additional tablespoon.

Ingredients

• 2 medium sized poblano peppers, stem and seeds removed
• 4 large crimini mushrooms, quartered
• 1 medium red bell pepper, stems and seeds removed, sliced
• 4 celery stalks with leaves, cut into 1-inch pieces
• 1 small sweet onion (white or yellow), chopped into 1-inch pieces
• 1.5 cups challah, cubed
• 2 tablespoon olive oil
• 4 tablespoons maztoh meal
• 1 tablespoon ground yellow mustard
• 1 tablespoon kosher salt
• 1 teaspoon ground black pepper
• 2 teaspoons dried oregano
• 2 teaspoons cayenne pepper
• 0.5 teaspoon garlic powder (not garlic salt)
• 1 pound ground dark turkey
• 1 pound ground dark chicken

Instructions

Pre-heat oven to 325-degree F. In a large bowl, combine all vegetables and challah, then drizzle with olive oil. Toss to combine and spread on to a half-sheet or jelly roll baking sheet and sprinkle lightly with kosher salt. Roast in oven for 25-30 minutes, stirring every 10 minutes, until challah has been fully toasted (but not burned) all around. Remove from oven and let cool for 20 minutes.

Pre-heat the oven again, this time to 350-degree F. Place all of the cooled, roasted ingredients into a food processor along with the matzoh meal, ground mustard, salt, pepper, herbs and spices. Pulse until all of the ingredients are well combined and no large chunks remain. Using the large bowl in the previous step, combine the roasted vegetable mixture and the ground meat using a large spatula, mixing spoon or, best of all, your hands until thoroughly combined.

Press the mixture into an 8×8 or 9×9 Pyrex pan, making sure that the top is smooth and even. Cover with aluminum foil and bake for 30 minutes. Remove the foil, reduce temperature to 325 degree F, and continue baking until internal temperature reaches 160 degree F. Remove from oven and cover with foil and let the carry-over heat bring the internal temperature to 165 degree F. Drain any excess liquid if necessary, then slice and enjoy.

When I get home, after a hectic day at work, I tend to crave something simple and comforting. Lately, I have been able to satiate my cravings with a 0.75-1.0″ thick biased-cut slice of challah, covered with sliced cheese (be it jalapeño or habañero jack, sharp cheddar or crumbled Rogue Creamery blue cheese), chuck it into a toaster oven and toast it until the edges and bottom get slightly charred.

It may not be as iconic as a proper grilled cheese sandwich, but an open-face, toasted challah and cheese sandwich is rich and has a good amount of chew.

For additional flair, spread a thin layer of good mustard, such as Beaver Food’s Sweet Hot Mustard, on the slice of challah before layering on the cheese. Want even more spice? Apply your choice and amount of hot sauce on the challah or cheese before toasting. It’s even better if you have a panini or grill press. Instead of one thick slice of challah, use two slightly thinner slices. No butter or non-stick spray is needed, as the challah shouldn’t stick and you don’t want to mess up the mallard reaction.