The Actual Anniversary was January 13, 2009. 5 years and exactly 2 weeks ago (on a Tuesday). I can't believe I've been writing this for 5 years. Not a lot. Not enough. But still, suiting up and showing up enough to keep it going. And loving it.
This picture is a pot pie that I made tonight to take to our vegetarian potluck out at the La Vista Ecological Center, where we are part of a discussion group that meets twice a month. We have random potlucks, and the food is always heavenly. This one is a vegetable pot pie with a rosemary biscuit crust. I got this recipe for biscuits from a dear friend. (Thanks Mary!!)
I didn't feel like making pastry, which is how I usually do pot pies: top and bottom crust. I just happened to have buttermilk. Voila. I used a Xmas cookie cutter to make the angel shapes. I patted this dough out a bit thinner than I do when making regular biscuits, so there was a leftover pan of little rosemary angels that I took along as well.
I rummaged around in the fridge and pantries and came up with:
2 stalks of celery
1 nice onion
3 medium carrots.
In my big cast iron skillet, I made a mirepoix of these three vegetables in a small amount of olive oil. This sauteed for about 10-15 minutes on low while I peeled a smallish butternut squash. I scrubbed and cubed 2 medium red potatoes, skins on. I rescued the end of a head of garlic that was about to be on it's way out and minced that.
Put these things all into the skillet together and stirred them up and let them cook a bit. I had some crimini mushrooms in the fridge, so I sliced up about 5 of those too. I had some lacinto kale all cut up in the vegetable drawer that I use for smoothies, and so I threw in a couple of handfuls of that. I pulled an organic gala apple out of the fruit bowl as an afterthought, and washed, cored and chopped that into the mix. A little sweetness, and I love both apples and onions AND apples and squash together, so how could I go wrong? I seasoned this with a little salt and black pepper, some hand crushed dried basil from my garden, then added a little water and put a lid on it. (Right before putting the biscuits on, use a little thickener of your choice and make a bit of a gravy with those vegetables. Add about 2 tablespoons of butter make it a rich gravy)
The biscuit dough is easy peasy...
2.5 cups flour
1 Tbsp. sugar
3.5 tsp baking powder
1/2 tsp baking soda
1 tsp. salt
1 tsp. finely chopped rosemary (I used dried)
1/2 cup butter (1 stick)
1 1/4 c. buttermilk
Stir together the dry ingredients. Using a pastry blender, cut in the butter until it's all fine and crumbly. I slice the stick of chilled butter into 3 pieces lengthwise. Flip it over and cut it 3 times again. Then slice it into tiny cubes and put into the flour. It mixes easier this way. Once that's done, stir in the buttermilk, mix well.
I use a piece of waxed paper on the counter, sprinkle it down with corn starch, and dump the ball of biscuit dough on it. Knead it 5 or 6 times and no more. Pat it into a circle about half an inch thick. Use the cookie cutter (or a biscuit cutter, or a drinking glass) and cut the dough shapes.
Put the vegetable mixture into an oven safe baking dish. Arrange the biscuits on top and bake at 400 degrees for about 20 minutes, or until the biscuits start to turn golden brown and the vegetable mixture is all yummy and bubbly. After it's done, bake the rest of the biscuits on a baking tray. I melted some butter and brushed the hot biscuits with it as soon as they came out of the oven.
I wanted to make star biscuits, but couldn't find the cutter. lol So--angels it was (either that or snowmen). lol
And here it is, fresh out of the oven, biscuits brushed with melted butter. It was sooo good--everyone loved it. The apples added just the perfect touch of sweetness. It was rich and satisfying and oh-so-tasty.
And pretty. Did I say pretty ? lol
And healthy. All the vegetables were organic. The squash, potatoes, rosemary and carrots all came from my own organic gardens. This dish is easily made with whatever you happen to have on hand...the possibilities are endless.
Bon Apetit !