How has your summer been?
It’s hard for me to accept that September is almost here, and the moments of leisure, like dips in the pool, are vanishing.
As August wanes, I’m reminded that soon we will be transitioning. Daylight hours will visibly shorten; leaves will begin to turn; sweaters will be pulled out from the back of the closet; and heartier foods will be prepared in the kitchen.
Already, the bounty of the garden is shifting, as heirloom tomatoes dwindle, and winter squashes–acorn, butternut–appear ready to harvest.
You might find, as I did, a handful of summer stragglers. An ear of corn or two, a big red bell pepper, a few squashes, a fistful of green beans.
Each, on its own, is not enough to make much of a meal.
But combined, have the ability to make something great.
Inspired by the summer stragglers, this vegetarian pot pie fits right into this time of transition. Pot pies–in their best form–embody comfort and offer one-dish ease. We often think of chicken or beef as being the central ingredient, but roasted vegetables can make a rich and satisfying filling on their own.
Roasting, of course, brings out all the caramel sweetness of the veggies. The other key is making a rich veloute for the filling. For a vegetarian version, I started with a saute of onions and garlic, and made a simple roux. Lightly browning the flour-butter mixture helps to bring a deeper layer of flavor to the sauce. Vegetable stock (store-bought is fine) heightened with a splash of white wine makes a fine base, especially enhanced with the onion-garlic roux. I finish the sauce with some fresh thyme leaves.
The other important element is the pot pie topping. Crust or biscuits–which do you prefer? I like both, but the biscuit topped pie ( made with chicken) that I saw in the September issue of Cooking Light really appealed this time.
In the time it takes for the veggies to roast, you can put together the biscuit dough. Here’s a couple of biscuit-making tips:
Start with very cold butter, cut into small cubes, to blend into the flour-soda mixture. If you don’t have a pastry blender, use two knives. You can also rub the butter into the flour by hand. It should resemble coarse meal.
After you add the buttermilk, work quickly. The dough will start out being sticky, but soon will come together into a ball.
You want a light touch, rolling out the dough, and cutting out the biscuit shapes. Overworked dough toughens–beware!
The buttermilk biscuit recipe is very easy to put together, roll out and shape.
The biscuits puff and brown beautifully, encasing the savory vegetable filling. As you scoop up a serving, you’ll notice how the veloute has baked into the bottoms of the biscuits. Mercy.
SUMMER VEGETABLE POT PIE
2 yellow squashes, diced
2 zucchini, diced
1 red bell pepper, large dice
1 jalapeno or cayenne pepper, small dice
1/2 pound green snap beans or pole beans, cut into 1/2 pieces
1-2 ears corn, cut off the cob
2-3 tablespoons olive oil
2 tablespoons butter
1 small onion, diced
1 garlic clove, minced
2 tablespoons all-purpose flour
2 cups vegetable broth
1/4 cup white wine (optional)
1 tablespoon fresh thyme leaves
Preheat oven to 425 degrees. Place chopped vegetables on a baking sheet and toss in olive oil. Lightly sprinkle with sea salt and place in the oven to roast for about 12 minutes. Remove from oven.
In a 2 quart saucepan set on medium heat, melt the butter. Add the onion and saute for 2 minutes, then add the garlic and continue to saute for 2 more minutes.
Stir in the flour, coating the onions and garlic. Continue stirring, cooking the flour to make a light roux. Pour in the vegetable broth and wine, stirring all the while. The mixture will begin to thicken. When it looks like it has nice sheen, remove from heat.
Coat a 2 quart casserole round with butter or pan spray. Add the roasted vegetables, and then pour the sauce over them. Stir to coat all the vegetables.
Make the biscuits (recipe follows).
Arrange the biscuits over the top of the casserole. Dot with butter and sprinkle with paprika, if you like.
Place into the oven and bake for approximately 20 minutes–until the biscuit tops are browned and the filling is bubbly.
BISCUITS FOR POT PIE TOPPING from Cooking Light
1 cup all-purpose flour
1 teaspoon baking soda
4 tablespoons cold butter, cut into cubes
1/3 cup buttermilk
Place a level cup of flour (4.5 ounces, by weight) into a medium bowl. Mix in the baking soda and salt.
Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles a coarse meal.
Stir in the buttermilk.
Form a doughball and gently knead 5-6 times. It is important to NOT overwork the dough.
Roll into a circle–about 9 inches round. Use a 2 inch biscuit cutter, ( or a flour-dusted glass of approximate size) and cut the biscuits.
Arrange them over the top of the pot pie.