ࡱ>   Root Entry FgA-CompObjnWordDocument 0ObjectPool@-A-@-A-;<=>?@ABCDE FMicrosoft Word 6.0 Document MSWordDocWord.Document.69q>$f!kA0 #LVegetable Pot Pie Crust: 1 stick of butter, softened Mix together butter, salt and flour until 1 3/4 cup flour crumbly. You should be able to see chunks about 1/2 cup cold water of butter. Add the water and a little more 2 teaspoons salt flour if necessary. Mix until it forms a ball. Shape the sticky dough into a log and refrigerate in a plastic bag for 2 hours. Potatoes: 1 lb. assorted creamer potatoes 3 garlic cloves, minced Caramelize onions in 1 tbs. oil. Boil potatoes 3/4 cup cream for 6 minutes or until they are tender. Add salt to taste, about 3/4 tablespoon to the onions along with the garlic and 1/2 small onion, diced parsnip and cook until potatoes are brown 6-7 oz. Vegetable Stock and onions are slightly burnt (just a little). freshly ground pepper They should be sticking to the pan. Deglaze 1 parsnip, boiled until tender, with the stock and reduce the mixture until fibrous veins removed (optional) liquid is brown and thick. Remove from heat and add cream. Mash a little but leave some texture Vegetable compote Saut onion in a little oil for 10 green beans, blanched about 5 minutes. Add carrot and cook 2 1 medium carrot thinly sliced and blanched minutes more. Add garlic, tomato paste and 1 celery stalk, chopped stock. Reduce until the liquid is syrupy. Add 2 garlic cloves, thinly sliced remaining ingredients and mix well. 3 oz tomato paste 4 oz Vegetable Stock 1/2 small onion, thinly sliced salt, pepper to taste 1 1/2 tbs. each fresh thyme and oregano 1 zucchini, thinly sliced Heat the oil in a skillet. Overlap 6 slices of 2 tbs. olive oil zucchini to form a gallette. Sprinkle cumin, 1/2 tbs. cumin powder salt and pepper on zucchini, and with a metal salt and pepper spatula, transfer gallette to skillet. Cook until it is brown and holds its shape. If it falls apart it doesnt matter. Make 1 gallete for each pie. Roll out dough until it is less than 1/8 inch thick. Cut in half, or in fourths if you are using ramekins. Line bowls or ramekins with dough and remove excess. Shape excess from each into a ball and roll out until it is big enough to form a top crust. Score the top crust. Place a 1 1/4 ( 3/4 for ramekins) layer of potatoes in the bottom of crust. Place an equally thick layer of the compote on top. Put another layer of potatoes on top until it is about 1/8 of an inch from the top of the bowl. Put the gallete on top, and then the top crust. Flute the edges and bake in a 450 degree oven until the top crust is well browned. Serve by itself with something refreshing for dessert because this pie is very filling and hearty. Yields 2 with chili bowls, 4 with ramekins. _Oh+'0$ H l   D h(C:\MSOFFICE\WINWORD\TEMPLATE\NORMAL.DOTVegetable Pot Pie David Coy David Coy@n(SummaryInformation(:p-@Y@n(p-@F#Microsoft Word 6.01ܥe= e 0 jjjjjjj  ]H.?T7]j]jjjj~jjjj+Vegetable Pot Pie Crust: 1 stick of butter, softened Mix together butter, salt and flour until 1 3/4 cup flour crumbly. You should be able to see chunks about 1/2 cup cold water of butter. Add the water and a little more 2 teaspoons salt flour if necessary. Mix until it forms a ball. Shape the sticky dough into a log and refrigerate in a plastic bag for 2 hours. Potatoes: 1 lb. assorted creamer potatoes 3 garlic cloves, minced Caramelize onions in 1 tbs. oil. Boil potatoes 3/4 cup cream for 6 minutes or until they are tender. Add salt to taste, about 3/4 tablespoon to the onions along with the garlic and 1/2 small onion, diced parsnip and cook until potatoes are brown 6-7 oz. Vegetable Stock and onions are slightly burnt (just a little). freshly ground pepper They should be sticking to the pan. Deglaze 1 parsnip, boiled until tender, with the stock and reduce the mixture until fibrous veins removed (optional) liquid is brown and thick. Remove from heat and add cream. Mash a little but leave some texture Vegetable compote Saut onion in a little oil for 10 green beans, blanched about 5 minutes. Add carrot and cook 2 1 medium carrot thinly sliced and blanched minutes more. Add garlic, tomato paste and 1 celery stalk, chopped stock. Reduce until the liquid is syrupy. Add 2 garlic cloves, thinly sliced remaining ingredients and mix well. 3 oz tomato paste 4 oz Vegetable Stock 1/2 small onion, thinly sliced salt, pepper to taste 1 1/2 tbs. each fresh thyme and oregano 1 zucchini, thinly sliced Heat the oil in a skillet. Overlap 6 slices of 2 tbs. olive oil zucchini to form a gallette. Sprinkle cumin, 1/2 tbs. cumin powder salt and pepper on zucchini, and with a metal salt and pepper spatula, transfer gallette to skillet. Cook until it is brown and holds its shape. If it falls apart it doesnt matter. Make 1 gallete for each pie. Roll out dough until it is less than 1/8 inch thick. Cut in half, or in fourths if you are using ramekins. Line bowls or ramekins with dough and remove excess. Shape excess from each into a ball and roll out until it is big enough to form a top crust. Score the top crust. Place a 1 1/4 ( 3/4 for ramekins) layer of potatoes in the bottom of crust. Place an equally thick layer of the compote on top. Put another layer of potatoes on top until it is about 1/8 of an inch from the top of the bowl. Put the gallete on top, and then the top crust. Flute the edges and bake in a 450 degree oven until the top crust is well browned. Serve by itself with something refreshing for dessert because this pie is very filling and hearty. Yields 2 with chili bowls, 4 with ramekins.  c]c$dH#j>GHd . / |  H (K@Normala "A@"Default Paragraph Font ! 1   + David CoyC:\MSOFFICE\WINWORD\VEGPIE.DOC@HP DeskJet 820C Series PrinterLPT1:HPFDJC04HP DeskJet 820C Series Printer6d,,HP DeskJet 820C Series PrinterLPT1 ,,HP DeskJet 820C Series Printer6d,,HP DeskJet 820C Series PrinterLPT1 ,,  HTimes New Roman Symbol &ArialPompeii Capitals"hT&T&$7Vegetable Pot Pie David Coy David CoyRoot Entry F.A-.CompObjnWordDocument"ObjectPool@-A-@-A- !#$%&'()*+,-SummaryInformation( p-@Y@I.@eMicrosoft Word 6.02Vegetable Pot Pie Crust: 1 stick of butter, softened Mix together butter, salt and flour until 1 3/4 cup flour crumbly. FMicrosoft Word 6.0 Document MSWordDocWord.Document.69q_Oh+'0$ H l   D h(C:\MSOFFICE\WINWORD\TEMPLATE\NORMAL.DOTVegetable Pot Pie David Coy David Coy@n(HP DeskJet 820C Series PrinterLPT1 ,,7 7 7  (,5>EcefD^)+23QW} ! K R ~  # Q X  7 ; < = jm H<"i ? Fd   " ) 0< 7h > D J Q! XM _v f l   HTimes New Roman Symbol &ArialPompeii Capitals"hT&\F $7Vegetable Pot Pie David Coy David Coyܥe= e = jjwwwww  wH.|]T700+Vegetable Pot Pie Crust: 1 stick of butter, softened Mix together butter, salt and flour until 1 3/4 cup flour crumbly. You should be able to see chunks about 1/2 cup cold water of butter. Add the water and a little more 2 teaspoons salt flour if necessary. Mix until it forms a ball. Shape the sticky dough into a log and refrigerate in a plastic bag for 2 hours. Potatoes: 1 lb. assorted creamer potatoes 3 garlic cloves, minced Caramelize onions in 1 tbs. oil. Boil potatoes 3/4 cup cream for 6 minutes or until they are tender. Add salt to taste, about 3/4 tablespoon to the onions along with the garlic and 1/2 small onion, diced parsnip and cook until potatoes are brown 6-7 oz. Vegetable Stock and onions are slightly burnt (just a little). freshly ground pepper They should be sticking to the pan. Deglaze 1 parsnip, boiled until tender, with the stock and reduce the mixture until fibrous veins removed (optional) liquid is brown and thick. Remove from heat and add cream. Mash a little but leave some texture Vegetable compote Saut onion in a little oil for 10 green beans, blanched about 5 minutes. Add carrot and cook 2 1 medium carrot thinly sliced and blanched minutes more. Add garlic, tomato paste and 1 celery stalk, chopped stock. Reduce until the liquid is syrupy. Add 2 garlic cloves, thinly sliced remaining ingredients and mix well. 3 oz tomato paste 4 oz Vegetable Stock 1/2 small onion, thinly sliced salt, pepper to taste 1 1/2 tbs. each fresh thyme and oregano 1 zucchini, thinly sliced Heat the oil in a skillet. Overlap 6 slices of 2 tbs. olive oil zucchini to form a gallette. Sprinkle cumin, 1/2 tbs. cumin powder salt and pepper on zucchini, and with a metal salt and pepper spatula, transfer gallette to skillet. Cook until it is brown and holds its shape. If it falls apart it doesnt matter. Make 1 gallete for each pie. Roll out dough until it is less than 1/8 inch thick. Cut in half, or in fourths if you are using ramekins. Line bowls or ramekins with dough and remove excess. Shape excess from each into a ball and roll out until it is big enough to form a top crust. Score the top crust. Place a 1 1/4 ( 3/4 for ramekins) layer of potatoes in the bottom of crust. Place an equally thick layer of the compote on top. Put another layer of potatoes on top until it is about 1/8 of an inch from the top of the bowl. Put the gallete on top, and then the top crust. Flute the edges and bake in a 450 degree oven until the top crust is well browned. Serve by itself with something refreshing for dessert because this pie is very filling and hearty. Yields 2 with chili bowls, 4 with ramekins.  j   ")07>DJQX_fluc]c$dH#j>GHd . / |  H  mn!!!!,K@Normala "A@"Default Paragraph FontCaramelize onions in 1 tbs. of oil. Boil garlic cloves, minced potatoes for 6 minutes or until tender. 1/3 cup cream Add onions along with the garlic and . Yields 2 with chili bowls, 4 with ramekins.= ! ~= d(fE45lQi5  : ; < = !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!n+ David CoyC:\MSOFFICE\WINWORD\VEGPIE.DOC@HP DeskJet 820C Series PrinterLPT1:HPFDJC04HP DeskJet 820C Series Printer6d,,HP DeskJet 820C Series PrinterLPT1 ,,HP DeskJet 820C Series Printer6d,,