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    Thursday, November 12, 2009

    Savory Pie of Roasted Winter Vegetables

    OK, I know, this has nothing to do with Buddhism, but I've been working on this recipe for a while and I think its just about perfect now:

    For the crust:

    1 stick (8 Tbs.) unsalted butter, very cold cut into cubes
    1/4 C. vegetable shortening
    2 cups all-purpose flour
    2 tsp. turmeric
    1 teaspoon salt
    1/4 teaspoon baking powder
    4 oz. cream cheese, cold
    2 tablespoons ice water

    Place the dry ingredients in a food processor and process for a few seconds to combine.
    Cut the cream cheese into 3 or 4 pieces and add it to the flour. Using a pastry blade process for about 20 seconds or until the mixture resembles coarse meal. Add the butter cubes and shortening and pulse until none of the butter is larger than the size of a pea. Add the water and vinegar. Pulse until combined. Do not over work or the crust will be tough. At this point the mixture will not hold together well. Flatten into a 2” thick disc, wrap in plastic and chill for at least 45 minutes, preferably 2 hours to overnight.

    For the filling:
    Roast the vegetables while the dough is chilling
    4 small un-peeled red-skin potatoes, cut into 1/4” slices
    1 medium rutabaga or large turnip, peeled and cut into 1/4” thick slices
    2 medium carrots, peeled and cut into ½” thick slices
    1 medium sweet potato peeled and cut into 1” cubes
    4 branches fresh thyme
    20 fresh sage leaves
    20 fresh basil leaves
    2 tablespoons Balsamic vinegar
    4 tablespoons olive oil

    10 cloves of garlic, peeled and mashed

    1 medium cabbage, shredded
    2 medium onions, sliced
    1/2 Tbs. rubbed sage
    1/4 Tbs. dry oregano
    3 Tbs. butter

    3 eggs, hard boiled and sliced

    4 oz. softened cream cheese

    To roast the vegetables:

    Set one oven rack high up and a second toward the bottom of the oven. Preheat oven to 400°.
    In a separate bowl, toss garlic cloves with a little oil, set aside.
    In a large bowl, toss together the vegetables (excluding the cabbage and onion), herbs, balsamic vinegar, and olive oil (enough to lightly coat them) with salt and pepper.
    Spread the vegetables (excluding the garlic) on two large, shallow roasting pans. Roast about 90 minutes, turning several times during cooking for even browning.
    Switch pans' positions and add garlic to pan after the first 45 minutes of cooking. Vegetables are done when they are browned and easily pierced with a knife. Allow to cool slightly.
    In a large pan, saute cabbage and onions with 3 Tbs. butter, rubbed sage and oregano until reduced in volume by half.
    Preheat the oven to 400° Chose a 9” wide deep pie dish. Roll out dough to form two crusts.
    Line bottom of pie pan with crust and trim.
    Spread softened cream cheese on the bottom of crust.
    Lay sliced hard boiled eggs on top of cream cheese.
    Spread roasted vegetables in pie pan.
    Top with sautéed cabbage and onions.
    Seal with top crust, make several large steam vents.
    Bake at 400° for 30 minutes then reduce to 350° for an additional 20 minutes or until crust is lightly browned.


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