First prepare the pastry (makes enough for 2 single crust pies): sift together 2-½ cups flour and 1 ¼ tsp salt. Add: half of ¾ cups chilled lard or vegetable shortening with a pastry blender until it has the consistency of cornmeal. Cut the remaining half into the dough until it is pea-sized. Sprinkle the dough with 6 tbsp ice water. Blend the water with the dough until it just holds together. Divide the dough in half, shape each into a disk, and wrap in plastic wrap. For the filling: Preheat the oven to 425. Line a 9-inch pie pan with ½ of your pie dough. Glaze the crust with 1 large egg yolk. Prick the dough generously with a fork. Bake for 15 minutes covered in foil. Remove foil and bake 5 to 10 minutes longer until golden. Decrease the oven to 375. Whisk thoroughly in a large bowl: 3 large eggs. Whisk in thoroughly; 2 cups cooked pumpkin puree*, 1 ½ cups heavy cream, ½ cup sugar, 1/3 cup packed brown sugar, 1 tsp cinnamon, 1 tsp ground ginger, ½ tsp ground nutmeg, ¼ tsp ground cloves or allspice, and ½ tsp salt. Pour the pumpkin mixture into the crust and bake for 35 to 45 minutes, until firm. Cool completely on a rack. Pie can be refrigerated for up to 1 day. Serve cold or at room temperature. Accompanied with whipped cream or hot brandy sauce. (From the Joy of Cooking).
*To bake your pumpkin: Preheat oven to 325. Break off the stem. Chop it in half. Scoop out the seeds and strings. Place the halves in a large baking pan. Cover with foil. Bake for 35 to 60 minutes or until the flesh is tender. Scoop the flesh from the rinds and puree in a food processor. A 5 to 6 lb pumpkin will yield 4 cups of puree.
Cook in boiling water, uncovered, over high heat for about 6 minutes: 1 ½ lbs turnips. Peeled, left whole if small, quartered if large. Drain. Melt in a large, heavy skillet over high heat 3 tbsp butter. Add the turnips and cook, stirring, until coated with butter, about 5 minutes. Add 1-cup chicken stock, ½ tsp salt, and black pepper to taste. The stock should come to bout ¾ inch up the side of the turnips; add more stock or water if needed. Reduce the heat, cover the skillet, and simmer until the turnips are tender but still slightly resistant to the tip of a sharp knife, 10 to 20 minutes. Remove the turnips to a serving dish. Boil the cooking liquid over high heat until reduced to a thin, syrupy glaze. Pour it over the turnips and serve immediately.
Simple Spring Raab:
Trim the stem ends from your bunch of Spring raab. Wash thoroughly under running water. Cut the bunch crosswise into ¼ inch slices. Drop into boiling salted water. Cook for 1 to 2 minutes and remove with a slotted spoon. Saute the Spring Raab in a little olive oil and as much garlic and red pepper as you like for 3 to 5 minutes until tender. Serve over rice.
Preheat the oven to 375. Peel and quarter lengthwise 1 ½ lbs parsnips. Combine in a shallow baking dish with: ¾ cup water or chicken stock, 2 tbsp butter, and ½ tsp salt. Cover and bake until tender, 20 to 25 minutes. Give the pan a shake once or twice during baking. Uncover and increase the oven temperature to 400, and bake until the parsnips begin to color, about 10 minutes more. Serve with black pepper and fresh thyme.
Heat 2 tbsp butter and 2 tbsp olive oil over med-high heat until the butter is melted. Add 3 lbs yellow onions, thinly sliced. Sprinkle with 1 tsp salt. Cook stirring constantly, 15 minutes. Reduce the heat to low and continue cooking, stirring occasionally, until the onions are soft and brown, about 40 minutes. Add ½ cup dry white wine or water. Stir and scrape the pan to dissolve the browned bits. Remove from heat and season well with salt, black pepper and grated Parmesan cheese.
Mashed Potatoes with Cabbage and Scallions (Colcannon):
Place in a large saucepan or Dutch oven: 2 lbs fingerling potatoes peeled and cut into 1 ½ inch chunks. Add cold water just to cover, pile on top of the potatoes: 2 bunches scallions, white part only, sliced and 1 small green cabbage ( about 1 lb) cored and chopped into 1 inch pieces. Bring to a boil, then cover, reduce the heat to maintain a gentle boil, and cook until the potatoes are fork-tender, about 20 minutes. Drain and return the potatoes, cabbage and scallions to the pot. Mash the mixture over low heat adding: ½ cup milk or half and half, warmed. ¼ cup butter, softened, ¾ tsp salt, and ¼ tsp black pepper. When the mixture is coarsely mashed, taste and adjust the seasonings.
Asian Greens with Whole Herbs:
Combine in a salad bowl: 10 to 12 cups asian greens, chopped. 2 red bell peppers, cut into thin strips, ½ cup cilantro leaves, ¼ cup mint leaves, and ¼ cup basil leaves. Prepare ginger lemongrass dressing, recipe below.
Ginger Lemongrass Dressing:
Combine in a small saucepan and bring to a boil over high heat: 2 stalks lemongrass coarsely chopped, 2 tbsp minced peeled fresh ginger, 2/3 cup white vinegar, 2/3 cup water, and 3 tbsp sugar. Reduce heat to low and simmer uncovered, stirring occasionally, until reduced by half, about 20 minutes. Strain into a small bowl. Whisk in: 2 tbsp toasted sesame oil, 2 tsbp vegetable oil, 2 tbsp soysauce, 2 tbsp fish sauce. Cool to room temperature. Stir the cooled dressing well. Add just enough to moisten the salad and toss gently to coat.