Rustic Root Vegetable Pie with Blue Cheese & Herbs

January 2015

Every other Saturday, the Urban Farmer bursts through the kitchen door in his decades-old Woolrich coat and snowy boots, and he raises a green bag into the air triumphantly. This prized green bag contains his CSA allotment (Community Supported Agriculture), and aside from supporting our region’s farmers, these bags of veggies have pushed us to cook more and to cook more creatively.

With The Grains Veggie Pie 01

Each CSA share is like a cooking show challenge. Beets, turnips, celeriac…go! For this specific green bag, the Urban Farmer really had pie on his mind. As I began to muse, he interjected my visions of beet slice rosettes atop sweetly spiced squash, “No, I want to make a savory pie.” Before he had finished verbalizing his pie goals, he had already begun peeling and chopping, so we dove into his savory plan in that fluid style of cooking- a sprinkle of this, a dash of that, a slice, a chop and a vague recipe underpinning.

With The Grains Veggie Pie 02

Recipe Notes: This recipe is very loose, and you can adapt it based on your winter vegetable bounty and personal preferences. We began with a large baking stone’s worth of roasted vegetables and had more than we needed for the pie, but that excess makes for easy, healthy dinners later in the week. I’ve been reading about sneaking vodka into pie crusts as way to combat the gluten formation that risks a tough crust. Rather than Vodka, I used a few Tablespoons of Art in the Age’s Sage liquor, hoping to avoid gluten and reap the benefits of the herb flavors. You can also experiment with the cheese, herbs and proteins. This would be delicious with salty shavings of pecorino, and next time, we’ll probably add a spicy sausage to the filling. Be inspired, get creative and go crazy!

Single-Grain

Bon Appétit!
-Quelcy

p.s: We’re looking forward to this time next year when we’ll be making rustic root veggie pies from the fruits of the Urban Farmer’s labor. He’ll be farming his own land this spring!

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Heirloom Whole Wheat Pumpkin Gnocchi with Browned Sage Butter, Cranberries, Pecans & Goat Cheese

October 2014

I had a roommate who lived off gnocchi alone, well almost anyways. She was the first person to introduce this foreign pasta pillow to me. Based on her description, I held these doughy nubbins on a pedestal of complication, thinking they contained a filling much like ravioli. How could one roll such a small encasement? It seemed impossible! When I finally ate one, I learned she was far better at architecture than she was at food descriptions. However, in some part of my brain, I maintained the idea gnocchi making would be laborious.

Whole Wheat Pumpkin Gnocchi // www.WithTheGrains.com

Then I went to a farm dinner, and I watched several chefs roll out dough at their makeshift prep table. Granted, that prep table surely cost more than most of my kitchen accoutrements combined, but still. There they were, far from their commercial kitchen comforts, pumping out dough pillows, and making it look approachable.

Whole Wheat Pumpkin Gnocchi // www.WithTheGrains.com

At long last, I made the gnocchi leap for myself, and much like making mayo for the first time, I now question why I waited so long. These little pillows are so, so, so easy, and the ROI, if you will business jargon friends, is high!

Whole Wheat Pumpkin Gnocchi // www.WithTheGrains.com

This bowl of pumpkin gnocchi exudes fall’s traditional flavors. I used a real pumpkin à la the Urban Farmer’s harvest and a special grainy gift from a friend- Heirloom Sonora Variety Whole Wheat Flour grown in Pescadero, California. However, if you don’t have farmers and wandering, wheat-gathering friends, feel free to use an organic canned pumpkin and an organic whole-wheat pastry flour. Be creative with your toppings too. This is not a recipe of the precise persuasion.

Let your autumn cravings be your guide!

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