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.
Vegetables:
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.
Crust:
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.
Assembly:
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.
Serves 8.
Cabbage Slaw with Miso-Honey Vinaigrette
Salad:
¼ purple cabbage
¼ green cabbage
1 medium carrot, peeled
1-2 small daikon radish, peeled
4 green onions
Dressing:
1 tablespoon white miso paste
1 teaspoon fresh grated ginger
1 clove garlic
1 tablespoon peanut oil
1 tablespoon toasted sesame oil
1 teaspoon sweet mirin vinegar
1 teaspoon rice wine vinegar
1 teaspoon honey
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
1 lime, juiced
Cut peeled carrot and daikon into 3- to 4-inch matchsticks pieces, set aside.
Remove outer layer of green onions, discard.
Cut off the darkest green at the top of the onion (just about 1”) and the root, and discard both.
Cut into 3- to 4-inch strips.
Cut cabbage into thin strips, keeping purple and green cabbage separate.
Toast sesame seeds in a small pan on the stovetop until they start to brown if using white sesame, or for about 2 minutes if using black.
Remove from the pan and reserve in a small bowl.
Combine all dressing ingredients in a mixing bowl, grating the ginger with a micro-grater and mincing the garlic with a knife.
Mix well to completely dissolve the miso, making sure there are no small chunks remaining.
Add sesame seeds, reserving a small amount for garnish.
Dress purple cabbage lightly and put in one half of your serving bowl.
Do the same with green cabbage and add to other half of the bowl.
Dress carrots, daikon and green onion and arrange on top of the cabbage.
Top with slices of avocado and sprinkle with extra sesame seeds and a handful of cilantro leaves.
Radish, Turnip, and Smoked Trout Salad with Wasabi Vinaigrette
1 head lettuce, leaves torn
4 radishes, halved and sliced
1 turnip, peeled, quartered, and thinly sliced
4 ounces smoked trout
2 teaspoons wasabi powder
2 teaspoons water
1 tablespoon minced garlic scapes
1½ tablespoons honey
1½ tablespoons rice vinegar
1 tablespoon soy sauce or tamari
1/3 cup orange juice
¼ cup toasted sesame oil
1 Tablespoon sesame seeds, toasted
Toss the lettuce, radishes, and turnip together in a salad bowl.
Remove the trout flesh from the skin and crumble into the salad bowl.
In a small bowl, make a dressing: Whisk together the wasabi powder and water; stir in the garlic scapes, honey, vinegar, and soy sauce; add the orange juice and stir well; and slowly pour in the sesame oil in a steady stream, whisking constantly.
Pour the desired amount of dressing over the salad, toss well, and sprinkle with sesame seeds.
Open Hands Farm 