Golden Celebration Pie of Winter Vegetables
All the orphans of the vegetable world turn into stars in this party pie. Rutabaga, celeriac, parsnip, Brussels sprouts and turnips could each or all go into the pan, just remember to balance earthy tastes with sweet and rich ones like onion, potato, yam, or carrot. Cut harder vegetables into smaller pieces for even cooking. Roast the vegetables a day or two ahead. Warm them before baking with the crust. The pie is good hot from the oven or just warm.
3 medium onions, cut into six chunks each
4 small unpeeled red-skin potatoes, halved
1 medium rutabaga or large turnip, peeled and cut into 1/2-inch thick pieces
1 pound Brussels sprouts, halved
½ small cabbage, cored and cut into 1-inch pieces
2 medium carrots, peeled and cut into 1/2-inch thick pieces
4 branches fresh thyme
20 fresh sage leaves
20 fresh basil leaves
2 tablespoons balsamic vinegar (optional)
4 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
10 cloves garlic, halved
Preheat oven to 450 degrees F.
In a large bowl, toss together the vegetables, herbs, balsamic vinegar, and olive oil (enough to lightly coat them) and salt and pepper.
Spread the vegetables on two large, shallow roasting pans.
Roast about an hour, turning several times during cooking for even browning.
Add garlic to the pans halfway through cooking.
Vegetables are done when they are browned and easily pierced with a knife.
Cool, wrap and refrigerate until ready to make the pie.
1 ½ cups (7.5 ounces) all-purpose unbleached flour
Generous ¼ teaspoons salt
1 tablespoon sugar
1 stick (4 ounces) cold unsalted butter, cut into chunks
1 large egg, beaten
2 to 3 tablespoons cold water
Combine dry ingredients in a food processor or large bowl.
Cut in butter until it is the size of peas.
Add the first egg and 2 tablespoons of water.
Pulse just until dough gathers into clumps, or toss with a fork until moistened.
If dry, work in another ½ to 1 tablespoon water.
Turn dough out on a floured board and let rest a few minutes.
Select a shallow baking dish large enough to hold the vegetables in a mound.
Measure the dish then roll out the dough so it is no more than 1/8-inch thick and at least 5 inches larger than the dish.
Put it on a foil-covered pizza pan or cookie sheet and refrigerate 30 minutes to 24 hours.
½ cup vegetable broth or water
2 egg yolks, beaten in a small bowl
About 50 minutes before serving, preheat the oven to 400 degrees F.
Butter the inside and rim of the baking dish.
Warm the vegetables in the oven.
Pour the broth or water into the baking dish then pile in the vegetables.
Turn the chilled dough over onto the vegetables, gently peeling back its foil.
Fold up and crimp the overhang of pastry to make a raised border atop the rim of the baking dish (extra pastry could be cut into decorative pieces and applied to the crust with beaten egg).
Brush the crust with beaten egg and cut a few vent holes.
Bake for 30 minutes or until golden brown and crisp.
Serve hot or warm.
Rolled Stuffed Salmon
3 tablespoons unsalted butter
2 large leeks (white and pale-green parts only) chopped and washed well (3 ¼ cups) — you could use sweet onions too!
1 bunch Swiss chard, tough stems trimmed, leaves chopped (6 cups)
Coarse salt and freshly ground pepper
½ cup plain Greek yogurt
2 tablespoons lemon juice
1 tablespoon whole-grain mustard
1 tablespoon Dijon mustard
2 teaspoons minced garlic
2 teaspoons soy sauce
2 ¼ pounds salmon fillet, skin removed
¼ cup packed dill sprigs, plus 6 more sprigs for tops
Extra-virgin olive oil
Preheat oven to 450 degrees F.
Melt butter in a large skillet over high.
Add leeks; cook, stirring, until just golden, about 4 minutes.
Add chard; season with salt and pepper.
Cook, tossing, until wilted, about 3 minutes. Let cool.
In a small bowl, whisk together yogurt, lemon juice, mustards, garlic, and soy sauce.
Butterfly salmon by cutting horizontally through middle along one long side, leaving other side intact. Open flat, like a book. Flip salmon, skinned-side up; season with salt and pepper.
Spread top with ¼ cup yogurt mixture.
Top with dill sprigs, then chard mixture.
With a long side facing you, roll up salmon into a tight log. Secure with 6 pieces of kitchen twine, starting about 1 ¼ inches from end and spacing evenly.
Cut salmon into 6 equal pieces, slicing between twine.
Tuck a dill sprig under twine on each roll.
Place rolls in a baking dish and drizzle with oil, rubbing to coat.
Season with salt and pepper.
Roast until salmon is opaque on outside but still pink inside, about 15 minutes.
Serve, with remaining yogurt mixture alongside.
Scallion Drop Biscuits
2 cups flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon sugar
½ cup (1 stick) cold butter, cut in pieces
1 cup buttermilk
½ cup sliced scallion
Preheat oven to 425 degrees.
Combine flour, baking powder, baking soda, salt, and sugar in a large bowl.
Cut in butter until mixture resembles coarse meal.
Add buttermilk and scallions, and stir just until mixture forms a dough.
Drop by rounded tablespoons onto an ungreased baking sheet.
Bake for 10-12 minutes, or until golden.
Latin Style Red Onion Relish
2 red onions, diced small
1 teaspoon minced garlic
5 tablespoons lime juice (about 2 ½ limes)
1 jalapeno pepper, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
2 tablespoons chopped cilantro
Mix all together.
This will keep up to one week.
Serve with beans, roasted vegetables, or grilled pork chops.