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Roast Vegetable Pot Pie

Serves 4

Pie Crust

2 cups all-purpose flour

2 cups chickpea flour

2 teaspoons ground fennel seeds

2 teaspoons salt

1/2 cup water

1/2 cup olive oil

To make the Pie Crust: In a stand mixer fitted with a dough hook, add flours, fennel seeds, and salt. Mix at medium speed and alternately add water and oil until a ball starts to form. Remove from mixer. Knead dough by hand until smooth, wrap in plastic wrap, and refrigerate for at least 2 hours.

When ready to use, roll dough through a pasta machine until 1/8 inch thick; cut into 3/4-inch strips. Working directly on a baking sheet lined with parchment paper or Silpat, make a lattice pattern with the strips and then cut with a ring cutter to the desired circumference, based on the size of the bowls in which the pot pies will be baked. Bake dough at 325 degrees F for 5 to 7 minutes and remove from oven. Brush with olive oil, and bake for another 5 to 7 minutes, or until golden.

Vegetables

16 baby carrots

8 baby turnips, halved and trimmed

8 baby leeks, rinsed and trimmed into 2-inch pieces

8 Brussels sprouts, cut in half and blanched

Olive oil

Salt and pepper to taste

1/4 to 1/2 cup water

1 cup Truffle Juice (recipe below)

4 pieces tomato confit, cut into quarters

To make the Vegetables: Cut and trim baby vegetables, reserving trimmings for the Vegetable Purée. Over low heat, cook the blanched Brussels sprouts, carrots, turnips, and leeks in just enough oil to lightly coat, and season with salt and pepper. Add the water and braise until tender. Add truffle juice and simmer 3 to 4 minutes. Drain vegetables and reserve all the cooking liquid for the Vegetable Purée. Add tomato confit to drained vegetables.

Truffle Juice

1/3 cup dried mixed mushrooms

1-1/3 cups hot water

Salt and pepper to taste

To make the Truffle Juice: Soak mushrooms in hot water for 15 to 20 minutes. Season with salt and pepper. Remove mushrooms.

Vegetable Purée

2 shallots, thinly sliced

Olive oil

3 cloves garlic

1 large carrot, peeled and thinly sliced

1 sprig thyme

Salt and white pepper to taste

To make the Vegetable Purée: In a large sauté pan, sweat the shallots in enough oil to coat until translucent. At the same time, blanch the garlic in boiling water. Add carrot to the shallots and continue to cook. Add garlic, reserved vegetable trimmings, and thyme. Season with salt and white pepper. Add the reserved cooking liquid plus 1/4 cup water. Simmer until vegetables are tender. Adjust seasonings. Transfer entire contents to a blender and purée until smooth. Reserve the purée until ready to use.

Black Trumpet Purée

4 cups black trumpet mushrooms, washed very well and drained (other mushrooms may be used)

Olive oil

Salt and pepper to taste

1/2 cup port wine

1/4 cup Truffle Juice (recipe above)

To make the Black Trumpet Purée: In a large sauté pan over medium heat, cook mushrooms in a little oil and season with salt and pepper. Deglaze the pan with wine, and cook until dry. Add Truffle Juice and reduce slightly. Drain mushrooms and reserve the liquid. Put mushrooms in a blender and purée until smooth, drizzling the reserved liquid into the purée until incorporated. Adjust seasonings.

Garnish

One small bunch sage leaves, fried in olive oil

How to Plate: Warm the Vegetable Purée and divide among the bowls. Warm the Vegetables in a little water and olive oil until glazed and hot, and divide among the bowls, placing them into the purée. Top each dish with a Pie Crust. Drizzle with olive oil, then place a dollop of Black Trumpet Purée on top of the crust. Add a few pieces of fried sage on top to garnish.

Coconut and Sweet Potato Custard, Pumpkin Seed Tuile, and Cinnamon Caramel

Serves 4

Caramel

(Make this 1 day ahead)

1 cinnamon stick, crushed

1/2 cup brown sugar

1/2 cup water

1/2 cup apple cider

To make the Caramel: Place cinnamon stick and brown sugar in a heavy-bottom saucepan and cook over medium heat until sugar is a dark caramel; add