RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Lunch/Dinner: Toby Colton's Springtime Pie - pareve
This quiche-type recipe is for a savory vegetarian entree, but I wonder if the crust could be used with equal success for a sweet dessert pie which is kosher for Passover. Karen Selwyn * * * * * * * "Toby Colton, one of [Congregation] Sinai's creative cooks, makes a Springtime Pie with matzo cake flour, a dry, baked flour that doesn't contain gluten. The crust is fragile and must be pieced together. It requires extra water and doesn't work well as a top crust." Karen Herzog Toby Colton's Springtime Pie 1 pound fresh asparagus, washed, woody stems removed; separate green stems and 1-inch tips for decorating pie 1 3/4 cups finely diced, peeled yellow Finn or Yukon gold potatoes 2 tablespoons butter 4 cups chopped leeks, cleaned, sliced in half moons, using white and light green 1 cup coarsely grated peeled carrot 2 tablespoons lemon juice 2 tablespoons packed minced fresh dill 2 tablespoons minced fresh chives 1/4 cup minced red bell pepper 1 egg 3 tablespoons tahini, oil drained 1/2 teaspoon salt 1 1/4 cups asparagus and potato cooking liquid 1 package (3 ounces) cream cheese or 3 1/2 ounces goat cheese, room temperature (optional) 1 1/2 tablespoons matzo cake flour (if using optional cheese, increase flour to 2 tablespoons) Passover piecrust (see recipe) 1/3 cup coarsely chopped pecans, one pecan half reserved for garnish Simmer asparagus tips in a little water in small pot 1 to 2 minutes. Remove from heat. In medium pot, cover potatoes with 21/2 cups water. Boil until almost tender, about 5 to 10 minutes, depending on size of potatoes. Add asparagus stems and boil 3 more minutes. Remove from heat. Remove potatoes and asparagus stems from pot with slotted spoon and set aside. Drain asparagus tips, adding that liquid to pot containing liquid reserved from potatoes and asparagus stems. Bring to boil, then reduce to 1 1/4 cups. In skillet, melt butter. Add leeks and saute 5 to 7 minutes or until tender but still retaining some shape. Add carrot and saute 2 to 3 minutes. Remove from heat. Heat oven to 425 degrees. In food processor, combine all ingredients (including reserved asparagus stems and potatoes) except pecans, asparagus tips and crust. Pulse several times until coarsely chopped and combined. Pour into unbaked crust. Place pecan half flat side down in center of pie. Arrange asparagus tips, pointing out like spokes, from pecan. Sprinkle chopped pecans in circle around outer edge of pie top. Bake in preheated oven 20 minutes. Reduce oven temperature to 350 degrees and bake 30 minutes longer. Remove from oven and let pie set 10 to 15 minutes before serving. Makes at least 8 servings. Passover piecrust: 1 1/4 cups matzo cake flour (or matzo meal) Grated rind of 1 lemon 1/4 teaspoon salt 1/2 cup (1 stick) butter 5 to 12 tablespoons ice water In medium bowl, place matzo flour, lemon rind and salt. Grate cold butter over salted flour. Using pastry blender, continue to cut butter and flour together until small grains form. Add ice water, working lightly with fingers until it begins to stick together. Add more water gradually as needed. Roll out on lightly matzo floured surface into circle large enough to fit 9-inch, deep pie pan, then cut into four sections and transfer to pie pan. Pat pieces together into a whole shell again. This shell is forgiving but very fragile to lift in one piece. Source: "Passover Makeover" Karen Herzog MILWAUKEE JOURNAL SENTINEL (on-line edition), 4/16/97
