Wednesday, July 29, 2009

Chicken Pot Pie without the chicken.....

Oh how I've missed you. This is definitely one I'll make again. I'm thinking that there are a few changes that I will try next time. I'm not big on cauliflower, so I thought I'd try it with broccoli and add some peas next time. And you definitely want to roll the dough thin. I couldn't find the rolling pin so mine came out thick. The crust is more like a biscuit than a crust. Good stuff though! Sydney and Tim loved it. It's a given that Sam will hate it if it's not from a box or - well - anything tasty. :-) She's a work in progress. Thanks to Isa from Veganomicon. Although, mine was not vegan.

Cauliflower & Mushroom Pot Pie with Black Olive Crust

For the Sauce
3 tablespoons butter
4 tablespoons flour
2 cups milk
1 bay leaf
2 teaspoons dried tarragon
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon mustard powder
1 teaspoon salt and pepper to taste

For the Veggies
1 pound cauliflower, trimmed, washed, and cut into bite-sized pieces
2 tablespoons olive oil
1 leek, thinly sliced
1 small carrot, diced
1/2 pound cremini mushrooms, sliced
1 teaspoon white wine or sherry vinegar

For the Black Olive Biscuit Crust
1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
Pinch of dried thyme
3 tablespoons butter, chilled
4-5 tablespoon ice water
1/3 cup pitted black olives, chopped

Oven preheated to 375

A Dutch oven is a handy for this recipe, if you have one. If not, any heavy-bottomed pot will do.
Heat a saucepan over medium heat and make your roux by melting the butter adding in the flour. Stir the mixture until it is the consistency of a thick paste, and cook for about 5 minutes until it is browned and bubbling. Remove the pot from the heat for a moment and slowly add in the milk, whisking until the mixture is smooth. Add the herbs, mustard powder, salt and the bay leaf. Return to medium heat and whisk constantly for about 10 minutes until it thickens into a nice sauce. Remove the bay leaf and correct the seasoning. Remove from the heat and set aside.

Heat the oil in your Dutch oven over medium and sauté the leeks and carrots for around 8 minutes, until they are soft. Add the mushrooms and vinegar and continue to cook for another 8 minutes. Add the cauliflower, partially cover the pot and allow the veggies to steam for a final 8 minutes. Remove from the heat and set aside.

For the crust:
Sift the dry ingredients together, and cut the cold butter into the mixture until it is crumbly. Add 3 tablespoons of ice water and mix. You may add additional tablespoons of water in one at a time until it comes together as a soft dough. Fold in the olives.

Turn the dough out onto a lightly flour surface and roll it out into a circle a bit smaller than your dutch oven. Cut the dough into sections.

Bring it all together:
Whisk the sauce to get rid of any skin that has formed and pour it over the veggie mixture. Stir so that everything is coated and arrange your dough pieces on top. Brush with milk. Bake for 35 minutes until the veggies are tender and the dough is cooked. Allow to rest for a few minutes before digging in. Enjoy!


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