Nocrustcornmealpolentavegetablepie Recipes

VEGGIE POT PIE WITH CORNMEAL PIE CRUST

Steps:

• For the crust: Combine the flour, cornmeal, and salt in a food processor and pulse to combine. Add the butter and pulse just until it resembles coarse crumbs.
• In a small bowl, whisk together the egg yolk and 2 tablespoons ice water. With the processor running, drizzle in the yolk mixture. The dough should just come together. If it looks dry add more water, up to 4 tablespoons.
• Turn the dough out onto a floured surface and knead until it comes together; it will be stiffer than a regular pie crust because of the cornmeal. Divide into four pieces, press into discs, and wrap in plastic wrap. Refrigerate for 30 minutes.
• Preheat the oven to 400 degrees F.
• For the filling: Toss the potatoes, yam, parsnips, celery and mushrooms with 4 tablespoons oil.
• Season with salt and pepper and spread evenly on a baking sheet. Roast, tossing once halfway through, until golden brown, about 20 to 25 minutes. You don't want to cook these all the way though since they will cook more in the pot pie. (They should be al dente, but starting to get some color.)
• Combine the flour and remaining 4 tablespoons oil in a saucepan over medium heat and cook until smooth and bubbly like pancake batter, about 3 minutes. Whisk in the mushroom broth. Simmer until thick enough to coat the back of a spoon. Season to taste and remove from the heat.
• Add the roasted veggies to the mushroom broth along with the peas, thyme, rosemary and sherry vinegar. Divide the filling among four 8-ounce ramekins.
• Remove the dough from the fridge and roll each into a 5-inch disc. Wet the rim each ramekin and lay a crust over the top. Poke each 5 or 6 times with a fork and place in the oven. Bake until the crust is golden brown, about 20 to 25 minutes.

CORNMEAL CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8 x 8 inch pan.
• In a large bowl beat butter until smooth. Stir in flour and beat on low, adding water.
• Chop corn in food processor or blender. Stir into butter mixture.
• In a medium bowl combine sugar, cornmeal, cream, baking powder, parsley and chili powder; add to butter mixture. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour. Let stand 15 minutes before cutting.

CORNMEAL PIZZA CRUST

Steps:

• Fit the kneaded blade on a heavy-duty mixer.
• Proof the yeast in 1/2 cup water with 1 teaspoon sugar until foamy (about 8 minutes).
• In the stainless steel bowl place 5 cups flour, salt, sugar, oil and cornmeal.
• When the yeast is proofed, add to the bowl along with 1-1/2 cups warm water; start kneading adding in more flour as needed to create a soft smooth dough.
• After the kneading is finished, let the dough rest in the bowl for 8-10 minutes.
• Remove the dough from the mixing bowl and shape in a ball.
• Place into a well greased bowl, cover and let rise in a warm place for about 45 minutes, or until doubled in size.
• Punch down dough and let rest for 10 minutes before shaping (this is important, the dough must rest for 10 minutes).
• Roll out the dough into two 16-inch circles.
• Place into lightly greased pizza pans.
• Top as desired.
• Bake in a 400 degree oven until lightly golden brown (about 15-20 minutes).

CORNMEAL CRUST

Steps:

• Prepare the butter and lard, if using. Cut the butter into 1/2-inch (12-mm) cubes (a bench scraper is perfect for this, but a sharp knife works well too), and cut the lard into small pieces. Return them to the fridge to cool.
• In a liquid measuring cup, stir together the milk and vinegar. Refrigerate the mixture until ready to use.
• On a clean flat surface or in a large shallow bowl, toss the flour, cornmeal, cornstarch, sugar, and salt together lightly to blend. Add the butter and lard (if using) to the dry ingredients and, using the tool of your choice, cut the fat into the flour with speed and patience, until the fat has been reduced to small pea-sized chunks. Try to use a straight up-and-down motion, as the more you press on the flour the more tough gluten will develop. Avoid using your fingers, as the heat from your hands will melt the fat and further encourage gluten development. Unlike with pasta or bread, gluten is the enemy of pie dough, so be gentle, and be quick!
• Once your fat has been cut down to size, spread your mixture out to expose as much surface area as possible. Gently drizzle about half of your milk mixture over the flour, trying to cover as wide an area as you can. Using bench scrapers or a large spoon, lightly toss the flour over the liquid, then spread everything out again, and repeat the process with the second half of the liquid.
• You should now have a dough that will just hold together when pressed against the bowl, with visible little chunks of butter. If you need to add more liquid to bind it, do so with more cold milk, adding a tablespoon at a time until you reach the right texture. It's not an exact science, as everything from the humidity in the air to the dryness of your flour will affect the consistency of your dough.
• Once you've reached your goal, cover the dough tightly in plastic wrap and refrigerate it for at least 1 hour. The dough can be kept in the fridge for up to 1 week, well wrapped, or in the freezer for up to 2 months.

CORNMEAL PIE CRUST

Steps:

• Combine cornmeal, flour and 1 tsp salt in a bowl.
• Cut in shortening.
• In a separate bowl, beat together egg and 1/4 cup water.
• Add to cornmeal mixture.
• Press into 9 inch pie plate to form crust.
• Use in place of regular pie crust.

FARMLAND VEGETABLE PIE

Steps:

• Make filling:
• Place a heavy baking sheet on middle rack of oven, then preheat oven to 400°F.
• Toss squash with 1 teaspoon salt, then drain in a colander 30 minutes. Pat squash dry.
• Cook scallions (except greens) and garlic in oil with 1 teaspoon salt and 1 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden, 4 to 6 minutes. Add squash and okra and cook, stirring occasionally, until vegetables are crisp-tender, 7 to 9 minutes. Remove from heat and stir in tomatoes.
• Transfer to a large bowl, then toss with corn, cheese, basil, cornmeal, and scallion greens. Season with salt and pepper.
• Make crust and bake pie:
• Pulse dry ingredients with butter in a food processor until mixture resembles coarse meal with some roughly pea-size butter lumps. Transfer to a bowl and stir in milk until mixture just forms a dough.
• Gather dough into a ball and chill, wrapped in plastic wrap, 5 minutes.
• Halve dough and roll out 1 piece on a well-floured surface with a floured rolling pin into a 13-inch round. Transfer to a 9-inch glass pie plate, leaving overhang.
• Spread eggs evenly in crust and season with 1/4 teaspoon salt. Add vegetable filling, mounding slightly in middle.
• Roll out remaining dough in same manner and place over filling. Trim, leaving a 1/2-inch overhang. Press edges of crust together. Fold overhang under and crimp edge all around.
• Brush crust with additional milk, then cut 3 steam vents.
• Bake until crust is golden and filling is bubbling, 50 minutes to 1 hour. Cool at least 15 minutes before slicing. Serve warm or at room temperature.