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Wednesday, December 8, 2010

Cauliflower Pie and Cornbread

I froze some of the wonderful veggies I had coming to me this summer from Hatchet Cove Farm and then I just started receiving my winter CSA from Wolf Pine Farm so I decided to combine summer with winter and make this yummy pie. And the cornbread was inspired by the 5lb bag of cornmeal we received from Morgan Mills (right here in Maine) from the Wolf Pine CSA. FANTASTIC! I have recently come to admit that I may have an addiction to CSA's...but I guess there are worse things I could be addicted to.

Cauliflower & Leek Pie
3 large potatoes, shredded
1 small onion, shredded
1 egg, beaten
salt and pepper
1 T cornmeal
1-2T oil

1 small head of cauliflower, chopped & steamed
1 leek, sliced thinly (just white and light green parts)
2 cloves garlic, chopped
1 T oil
1 1/2 C shredded extra sharp cheddar cheese
2 eggs, beaten
1/4C milk (as usual, I used almond milk)

Preheat oven to 400 degrees. Mix potatoes, onions, cornmeal, egg and salt and pepper thoroughly. Press into pie plate firmly to make a crust. Bake for 30 minutes, then pull out and brush oil over crust. Bake another 10 minutes. Meanwhile, heat oil in large pan over medium-low heat. Add leeks and garlic and saute 5 minutes. Add steamed cauliflower and saute for another 5 minutes. Remove from heat and set aside. Pull potato crust from oven and layer pie as such: 3/4 C cheese, veggies, 3/4 C cheese. Beat eggs and milk together and pour over top. Bake 35-40 minutes. Serve with cornbread for a hearty fall meal.