Wynelle’s Pot Pie

Crust:

  • 1 1/2 cups unbleached flour
  • 1/2 cup butter
  • 3 Tbs. ice water
  • 1/2 tsp. salt

Filling:

  • 1 large onion, chopped
  • 3 Tbs. veg. Oil
  • 2 carrots, diced
  • 1 potato diced
  • 1/2 tsp. Paprika
  • 1/2 tsp. dried basil
  • 1/2 tsp. Marjoram
  • 1 parsnip, diced
  • 1/2 cup sliced mushrooms
  • 1/2 cup peas or beans
  • 1/2 cup corn
  • salt and pepper
  • 2/3 cup bread crumbs

Roux:

  • 2 Tbs. Butter
  • 2 Tbs. unbleached flour
  • 1 cup milk
  • 1 tsp. Dijon mustard
  • 1/4 tsp. Nutmeg
  • 2 cups grated cheddar

To make the crust, sift flour into mixing bowl, cut in butter until the mixture resembles a coarse meal. Sprinkle ice water over flour a little at a time, turning the dough until a ball forms. Add a little more water if dough fails to come together. Place the dough in a 10-inch pie pan. To make the filling, sautÈ onions in oil until soft. Add carrots, potatoes, parsnip, paprika, basil and marjoram. Cook covered for about 10 minutes, stirring frequently. Stir in mushrooms, peas and corn. Add salt and pepper to taste. Continue to cook about 5 or 10 minutes. To make the roux, melt the butter. Add the flour and stir constantly on low heat for 3 to 5 minutes. Whisk in the milk, mustard and nutmeg. Continue to stir on low heat until mixture is thickened but do not let it boil. Remove from heat and whisk in grated cheese. Preheat the oven to 375 degrees. To assemble the pie, spoon the drained vegetable into the pie crust, pour the roux over the vegetable filling. Sprinkle on the bread crumbs and, if you like, a few pinches of grated cheddar. Bake for 40 minutes.

Adapted from Sundays at the Moosewood Restaurant.

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World’s Best Braised Green Cabbage

  • 1 medium head green cabbage
  • 1 large yellow onion, thickly sliced
  • 1 large carrot, cut into ¼-inch rounds
  • ¼ cup olive oil
  • ¼ cup chicken stock or water
  • Coarse salt and freshly ground black pepper
  • 1/8 tsp. red pepper flakes

Heat the oven to 325 degrees.  Lightly oil a large gratin or baking dish (9×13 inch works well).  Peel any ragged outer leaves off cabbage.  Cut the cabbage into 8 wedges.Arrange the wedges in the baking dish in a single layer; they may overlap some but not too much.  If all the cabbage doesn’t fit, remove a wedge and use for something else.  Scatter in the onion and carrot.  Drizzle over the oil and the stock or water.  Season with salt, pepper, and pepper flakes.  Cover tightly with foil and slide into the middle of the oven to braise until the vegetables are completely tender, about 2 hours.  Turn the cabbage wedges with tongs after an hour.  Don’t worry if the wedges want to fall apart as you turn them; just do your best to keep them intact.  If the dish is drying out at all, add a few tablespoons of water.  Once the cabbage is completely tender, remove the foil, increase oven heat to 400 degrees and roast the vegetables until they begin to brown, another 15 minutes or so.  Serve warm or at room temperature, sprinkled with a little more coarse salt.  The cabbage is excellent the next day, too, either at room temperature or warmed in a moderate oven for 20 minutes.

Serves 6 to 8.

From All About Braising: The Art of Uncomplicated Cooking by Molly Stevens.

Winter Slaw

  • 1 small to medium cabbage
  • 3 med carrots
  • ½ celeriac (optional)
  • 3 Tbs. mayonnaise
  • 3 Tbs. buttermilk
  • ½ Tbs. lemon juice
  • ½ tsp. salt
  • freshly ground black pepper

Halve and core cabbage.  Shred as finely as possible.  Grate carrots and celeriac, if used.  Mix remaining ingredients until smooth in the bottom of your salad bowl, add vegetables, toss and serve.

White Beans and Winter Greens

  • 3/4  Lb dried navy beans
  • 1 cup finely chopped celeriac
  • 1 medium carrot, chopped
  • 1 cup chopped onion
  • 1 bay leaf
  • 2 cups stock or water
  • 2 tsp salt
  • 2 Tbs olive oil
  • 2 lbs winter greens
  • 2 Tbs lemon juice
  • black pepper

Soak the beans in a large saucepan with water to cover by three inches.  Boil for 2-3 minutes, cover remove from heat and let stand 1 hour.  Drain and rinse beans.  Put them in large pot and add celeriac, carrot, onion, bay leaf and stock or water.  Heat to a boil, reduce heat, cover and simmer, stirring occasionally, for forty-five minutes.  Add the salt and olive oil.  There should be enough liquid to barely cover the beans.  If not, add stock or water as necessary.  Continue simmering uncovered until the beans are tender, about 15 more minutes.  Stir occasionally.  Chop greens and wash.  Shake out as much water as possible, preferably in a salad spinner.  Stir the lemon juice into the beans.  Add the greens a handful at a time, stirring until wilted before adding another handful.  When all greens have been added, simmer for five minutes.  Check seasonings, adding salt and pepper as necessary.

Szechwan Noodles with Peanut Sauce

  • 1/2 cup warm water
  • 1 cup peanut butter
  • 1/3 cup soy sauce
  • 1/4 cup balsamic vinegar
  • 1/2 tsp chili pepper flakes
  • 1/2 cup sweet chili sauce
  • 5 garlic cloves, minced
  • 1 lb udon noodles
  • 2 tablespoons sesame oil
  • 1/4 head cabbage
  • 1 red bell pepper
  • 2 large carrots
  • 1 spring onion or green onions

Whisk water, peanut butter, soy sauce, balsamic vinegar, chili flakes, sweet chili sauce and minced garlic in medium bowl to blend (sauce will be thick; add more water if too thick). Break noodles in half and cook in large pot of boiling water until just tender, about 6 minutes. Drain. Rinse noodles under cold water and cool. Transfer noodles to very large bowl. Toss with sesame oil to coat. Shred cabbage; cut red pepper, carrots and onions into matchstick-size strips. Add veggies to noodles and mix. Toss with peanut sauce to coat. Optional garnish with chopped peanuts, sesame seeds, etc.

Szechwan Carrot Soup

  • 1 med. onion or leek
  • 1/3 cup chopped celeriac
  • 1 garlic clove
  • 1 tsp. vegetable oil
  • 1 lb. carrots cut into 1 inch pieces
  • ¾ inch piece fresh ginger; peeled and thinly sliced
  • 1/8 tsp. hot red pepper flakes
  • 3 cups chicken broth
  • 1 ½ Tbs. soy sauce
  • 1 ½ Tbs. creamy peanut butter
  • 1 tsp. sugar
  • 1 tsp. sesame oil
  • 1 cup milk

Chop onion and celeriac and mince garlic.  Cook in vegetable oil over moderately low heat, stirring, until onion is softened.  Add carrots, ginger, pepper flakes and broth.  Simmer covered until carrots are very tender; about 45 minutes.  Stir in remaining ingredients and in a blender puree mixture in batches.  Return soup to pan and heat over low heat until hot, being careful not to let boil.  If desired, prepare garnish by mixing ¼ cup sour cream with 2 Tbs. heavy cream and drizzle decoratively into soup after serving into bowls.

Adapted from Gourmet.

Stuffed Cabbage Leaves

  • 2 lb. green cabbage
  • 4-5 Tbs. butter
  • 1/2 c. finely chopped carrots
  • 1/2 c. finely chopped celery
  • 1/2 c. finely chopped onions
  • 1/2 lb. thinly julienned ham
  • 1 Tbs. chopped garlic
  • 1 c. thinly sliced onions
  • 1 egg
  • 1/2 c. fresh bread crumbs
  • 1/2 tsp. rosemary
  • Freshly ground pepper
  • 3 c. hot chicken broth
  • 1 Tbs. flour (optional)
  • 1/4 c. sour cream (optional)

Core cabbage, but keep it whole.  Blanch for 6 minutes or steam for 10-12 minutes (see note at end).   Cool slightly.  Remove the 12 best-shaped, largest leaves.  Trim ribs so that they are the same thickness as the leaves and can be easily bent.  Finely shred the rest of the cabbage.   Melt 3 Tbs. of the butter in a sauté pan and cook celery, carrots, chopped onions and 1 cup of shredded cabbage for 10 minutes, until wilted but not brown.  Add ham and garlic; cook five more minutes.  Place in a bowl and let cool.

Meanwhile, in the same pan, melt 1 Tbs. butter and sauté remaining shredded cabbage and sliced onions for 5 minutes.  Strew them in the bottom of a 9 x 13-inch baking dish.  Beat the egg and combine with the vegetable and ham mixture, the crumbs, and rosemary.  Season with pepper (salt is usually unnecessary because the ham is salty).

Place a heaping tablespoon (or more) of filling on each leaf.  Fold over the ribbed end of the leaf, then fold over the two sides and roll up.  Place in baking dish, the flap side down.  When all leaves are stuffed, pour the hot broth over them.  Cover loosely with parchment paper or aluminum foil, and bake in a preheated 350-degree oven for 40 minutes, basting occasionally.  Serve with just the pan juices or make a light sauce: melt 1 Tbs. butter in sauté pan, stir in flour and cook for 2 minutes; pour in the pan liquids; bring to a boil, then simmer to thicken lightly; stir in sour cream and reheat without boiling.

You can replace the ham with ground beef that has been lightly sautéed and drained of fat.  Do not sauté with vegetables.

NOTE: I froze the cabbage whole a few days prior to making this dish.  Remove from freezer in the morning and by evening the leaves will peel off as if they had been blanched.  The center of the cabbage can turn brown however, so I used less in the stuffing.

From The Victory Garden Cookbook by Marian Morash.  Tip on freezing from New Recipes from Moosewood.

Steamed Fresh Vegetables and Tofu with Soba Noodles

  • 1 ½ lb. broccoli
  • 2 large carrots (optional)
  • 1 medium onion
  • 12-15 large mushrooms
  • ¾ lb. firm tofu
  • 8 oz. uncooked soba noodles
  • 4 Tbsp. yellow, Hatcho or barley miso
  • 6 Tbsp. almond butter
  • 1 1/1 cup boiling water

To make the miso-almond sauce, place miso and almond butter in a medium-sized bowl.  Add a small amount of hot water (about ½ cup) and mash with a spoon until it becomes a uniform paste.  Add remaining water and mix until well combined.  Cut broccoli into 2-inch spears.  Slice optional carrots into ¼ inch thick slices.  Cut onion or leek into 1 inch cubes.  Quarter the mushrooms.  Cut tofu into 1-inch cubes.  Get two pans of water boiling.  Steam vegetables over one while boiling soba noodles in the other.  Both soba and vegetables should be ready in 6-8 minutes, depending on your taste.  Drain noodles, transfer to a bowl, add about ½ cup of miso-almond sauce and mix well.  Serve vegetables on top od lightly sauced noodles.  Ladle additional sauce over vegetables and top with toasted cashews or almonds if desired.

Serves 4.

From Still Life with Menu Cookbook by Mollie Katzen.

Rutabaga and Carrot Soup

  • 1 medium onion, chopped
  • 1 Tbs vegetable oil
  • 3 small carrots, peeled and chopped
  • 2 cups rutabaga, peeled and chopped
  • 1/2 tsp salt
  • 1 cup stock or water
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 2 cups orange juice
  • black pepper to taste

Sauté onion in oil for 5 minutes until translucent.  Add chopped vegetables and salt.  Sauté 10 minutes stirring occasionally.  Add stock and cook covered on low heat for 20 to 30 minutes.  Add spices.  In a blender, puree the soup with orange juice until smooth and thick.  Season with black pepper.

Makes 4 cups.

From Sundays at Moosewood Restaurant.

Russian Soured Cabbage

  • 2 Tbs. pickling salt
  • 5 Lbs. fresh cabbage
  • 2 medium carrots
  • 1 apple cored and sliced into 16ths
  • ¾ cups cranberries
  • 2 Tbs. chopped dill

Reserve 2 outer leaves of cabbage and shred remaining head.  Grate carrots coarsely.  In a large bowl, mix the salt with the shredded cabbage, rubbing the salt into the cabbage with your hands.  Gently mix in the carrots, apple, cranberries and dill.  Pack the mixture into a 1-gallon jar pressing the cabbage down firmly.  Add any liquid that may have accumulated in the bowl.  Lay the reserved cabbage leaves on top.  Dissolve 1 ½ Tbs. salt in 1 qt. water.  Push a freezer into the mouth of the 1-gallon jar and fill it with the salt water.  Seal the bag.  Set the jar in a spot out of direct sunlight (ie western Oregon)  at a temperature of 65-72 degrees F.  Two or three times a day during the next two or three days push the handle of a wooden spoon to the bottom of the jar to allow gasses to escape.  Let the mixture ferment 4-5 days until the cabbage is as sour as you like.  Store in the refrigerator.

Makes approx. 3 quarts.

Adapted from The Joy of Pickling, by Linda Ziedrich.