Radicchio and/or Escarole
(If you want to hang on to this one until Thanksgiving or so, leave that pumpkin on the counter and it will be even sweeter in a couple of weeks)
1/3 cup granulated sugar
1/3 cup brown sugar (I use half the amount of total sugar since our pumpkins are already so sweet)
2 cups pureed pumpkin
1 tsp ground ginger
1 1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/4 tsp cardamom
pinch of salt
3/4 cup heavy cream
3/4 cup half and half
Preheat oven to 450. Beat eggs and both sugars together until light. Stir in pumpkin puree, spices and salt and mix thoroughly. Stir in cream and half and half. Roll out pastry on a lightly floured work surface and line 9-inch pan with it; trim and crimp edges. Pour in the filling. Bake pie at 450 for 8 minutes, then reduce heat to 325 and bake for another 40 to 45 minutes or until filling is set.
Basic Pie Dough~ yield 1 pie shell
1 1/4 cup all purpose flour
1/2 tsp salt
1/2 tsp sugar
1/2 cup cold butter
2-4 Tbsp ice water
Mix flour, salt and sugar. Working quickly and using your fingertips or a pastry blender, rub or cut butter into dry ingredients until it resembles a coarse meal. Sprinkle on ice water, 2-3 tbsp at a time, and toss with a fork. Turn dough out onto your work surface and, using the heel of your hand, smear dough away from you, about 1/4 cup at a time. Scrape it up into a ball and wrap in wax paper. Chill for 2 hours.
butter for greasing the baking dish
1 medium fennel bulb, cut crosswise into 1/8 inch slices (about 2 cups)
2 cups thinly sliced potatoes
freshly ground black pepper
2 cups half and half or whole milk
2 tbsp butter
Preheat oven to 350. Lightly coat a shallow 2-quart baking dish with butter.
Cover the bottom of the baking dish with a layer of fennel slices. Cover with half of the potato slices. Sprinkle with salt and pepper. Repeat layers until you've used up all your slices.
Bring the half and half to a gentle boil in a medium pan over medium-high heat. Pour it over the fennel and potato.
Using a large spatula, press down on the top layer to submerge it. Dot with butter. Bake until potatoes are tender and the top is golden, about 1 hour.
(from Farmers John's Cookbook)
Roasted Beet and Fennel Salad with Lemon and Goat Cheese
3-4 beetroots, cut into ⅛” half-moons
1 fennel bulb, thinly sliced
Juice & zest of 1 lemon
¼ cup olive
Salt & pepper to taste
2 oz soft goat cheese, crumbled
Preheat oven to 400 degrees.
Toss sliced beets in enough of the oil to coat & pour onto a rimmed baking sheet & sprinkle with salt & pepper.
Roast for about 15-20 minutes, until starting get limp.
Stir in fennel bulbs/stems & a bit more oil & continue to roast for another 10-15 minutes, until beets & fennel are starting to brown a bit.
Remove from oven & let cool a bit.
Meanwhile, in a serving bowl, whisk together lemon juice/zest, the remaining oil, & salt & pepper to taste (remember you salted the vegetables already).
Stir in roasted vegetables & top with cheese.
Serve warm or room temperature.
(from Driftless Organics)