"World's Greatest Vegetable Broth" (It's Pretty Good...)

8 ounces celery root, scrubbed or peeled and cut into 1-inch pieces
1 pound sweet onions, coarsely chopped
8 ounces carrots, cut into 1-inch pieces
8 ounces tomatoes, cored, halved
8 ounces green bell pepper, cut into 1-inch pieces
1 head garlic
1 tablespoon olive oil
6 whole cloves
1 bay leaf
12 whole black peppercorns
Whole coriander seeds, green cardamom pods, star anise, cinnamon stick, roasted cumin seeds as desired
2 quarts water
 
Heat oven to 450 degrees F.
 
Toss celery root, onion, carrots, tomatoes, and bell peppers with olive oil.  Place vegetables in a roasting pan.  Slice top off the head of garlic and pour a little olive oil over the exposed cloves.  Add garlic to roasting pan, and place pan in oven.  Stir the vegetables every 15 minutes.  Cook until all of the vegetables have browned and the onions start to caramelize, 30 to 45 minutes.
 
Put the browned vegetables, some or all of the roasted garlic cloves, cloves, bay leaf, peppercorns, other spices as desired, and water, into a large stock pot.  Bring to a full boil.  Reduce heat to simmer.  Cook uncovered until liquid is reduced by half.
 
Pour the broth through a strainer, catching the broth in a large bowl or pot.
 
Makes 1 quart.  Can be frozen for later use.
 
From AllRecipes, with changes

Freeform Chicken Meatballs with Carrots and Yogurt Sauce

1 1/2 pounds small carrots, scrubbed, tops trimmed to about 1/2", halved lengthwise
1/2 teaspoon crushed red pepper flakes
5 tablespoons extra-virgin olive oil, divided, plus more for drizzling
2 1/4 teaspoons kosher salt, divided
1 pound ground chicken or ground turkey
6 scallions, white and pale-green parts finely chopped
1 large egg, beaten to blend
2 tablespoons plain breadcrumbs
3 teaspoons finely grated lemon zest
2 teaspoons garam masala
1 cup plain Greek-style yogurt, preferably full-fat
2 tablespoons fresh lemon juice, plus more for serving
2 cups baby arugula or watercress
Flaky sea salt
 
Arrange racks in upper and lower thirds of oven; heat to 425°F.
 
Toss carrots, red pepper flakes, 2 tablespoons oil, and 1/2 teaspoon kosher salt on a rimmed baking sheet.  Roast on lower rack, tossing once halfway through, until carrots are nicely browned and fork-tender, 20–25 minutes.
 
Meanwhile, mix ground chicken, scallions, egg, breadcrumbs, lemon zest, garam masala, 2 tablespoons oil, and 1 1/2 teaspoon kosher salt in a large bowl until just combined.
 
Rub another rimmed baking sheet with 1 tablespoon oil.  Using your hands, scatter chicken mixture in small mounds (about 2") on baking sheet.  Roast on upper rack, turning pieces once halfway through with a spatula, until browned, crispy-edged, and cooked through, 15–20 minutes.
 
Meanwhile, whisk yogurt, 2 tablespoons lemon juice, and remaining 1/4 teaspoon kosher salt in a small bowl.  Spoon sauce over a platter or divide among plates, swooshing with the back of a spoon.  Transfer carrots to baking sheet with meatballs and toss to combine.  Arrange over yogurt sauce, then top with arugula.  Drizzle with oil and lemon juice; season with sea salt.
 
Serves 4.
 
From Epicurious

Potato, Parmesan, and Caramelized Onion Galette

For the dough:
1 stick cold unsalted butter
1 1/3 cups flour
1/4 teaspoon salt
1 pinch sugar
1/4 cup grated Parmesan
1/3 cup ice water (only add as much as needed)
 
For the caramelized onions:
2 tablespoons olive oil
1 white onion, thinly sliced
1/4 teaspoon sugar
1 pinch salt, or to taste
3 cloves garlic, minced
1/3 cup dry white wine
1 tablespoon chopped sage
 
For the filling:
Caramelized onions (above)
1 pound Yukon Gold potatoes, sliced thin
1 teaspoon salt, and pepper to taste
1 1/4 cups grated Parmesan or Asiago
5 sprigs thyme, leaves removed from stems
3 tablespoons butter, melted
Zest from one small lemon
1 egg, beaten
 
Make the dough:
(Can be made ahead and refrigerated for a day or two.)

Grate the butter into a small bowl and place in the freezer for about 8 to 10 minutes. In a large bowl, mix flour, salt, sugar, and cheese. When the butter is nice and cold, incorporate it into the flour mixture using a pastry cutter, your fingers, or a food processor. When the mixture begins to clump together, slowly add water, only adding as much as needed to form a ball – start with 1/4 cup and increase as you mix. You don’t want a wet dough. On a floured surface, shape ball into a disc and wrap tightly with plastic wrap. Refrigerate for an hour before using.
 
Caramelize the onions:
Heat olive oil in a medium saucepan over medium heat. Add onions and stir frequently so they brown but not burn – adjust the heat as necessary. After about 20 minutes, add sugar and season with a bit of salt. Continue cooking and stirring until onions are a deep golden brown. This can take about 45 minutes or longer. Don’t wander away and leave them unattended, as they can stick and burn. When the onions have acquired a nice deep golden tan, add in the garlic and cook, stirring, for a few more minutes.  Then add wine and sage and cook for about 2 to 3 minutes, until the liquid has evaporated. Set onions aside to cool before assembling the galette.
 
Assemble the galette:
Heat oven to 400°F.
 
Lay out a large sheet of parchment paper on your work surface. Remove dough from refrigerator and, with a lightly floured rolling pin, roll out dough into a somewhat round shape, about 1/8 inch thick. Place about half of the onions in the center of the dough, followed by half of the potato slices. Leave about a 1 1/2- to 2-inch border. Lightly season with salt and pepper and top with half of the cheese and thyme. Drizzle with half of the butter. Follow with the rest of the potatoes, more salt and pepper, the remaining onions, cheese and thyme, and lemon zest. Fold the edges of the dough over, brush with egg wash, and bake for about 45 to 50 minutes, until golden brown. Let cool for about 5 to 10 minutes before serving.

From Epicurious

Savory Galette Crust

1 stick cold unsalted butter
1 1/3 cups flour
1/4 teaspoon salt
1 pinch sugar
1/4 cup grated Parmesan
1/3 cup ice water (only add as much as needed)

Make the dough:
(Can be made ahead and refrigerated for a day or two.)

Grate the butter into a small bowl and place in the freezer for about 8 to 10 minutes. In a large bowl, mix flour, salt, sugar, and cheese. When the butter is nice and cold, incorporate it into the flour mixture using a pastry cutter, your fingers, or a food processor. When the mixture begins to clump together, slowly add water, only adding as much as needed to form a ball – start with 1/4 cup and increase as you mix. You don’t want a wet dough. On a floured surface, shape ball into a disc and wrap tightly with plastic wrap. Refrigerate for an hour before using.

Assemble the galette:
Heat oven to 400°F.
 
Lay out a large sheet of parchment paper on your work surface. Remove dough from refrigerator and, with a lightly floured rolling pin, roll out dough into a somewhat round shape, about 1/8 inch thick. Fill with potatoes, vegetables, herbs, etc. Fold the edges of the dough over, brush with egg wash, and bake for about 45 to 50 minutes, until golden brown. Let cool for about 5 to 10 minutes before serving.

From Epicurious

Leek and Mushroom Quiche

3 to 4 leeks, white part only, sliced
1/2 cup water
Salt
3 tablespoons butter
5 to 6 large white mushrooms, sliced
1 tablespoon port or cooking sherry
3 eggs
1 1/2 cups whipping cream or whole milk
An 8-inch partially-cooked pastry shell on a baking sheet (1 recipe pate brisee)
1/4 cup grated Swiss or Parmesan cheese
 
Heat oven to 375°F.
 
Boil the leeks over moderately high heat in a heavy-bottomed, covered saucepan with 1/2 cup water, two tablespoons butter and a teaspoon of salt until it the liquid has almost evaporated. Lower heat and stew gently for 20 to 30 minutes until leeks are very tender. Put them aside in a bowl.
 
Add a tablespoon of butter to the pan along with the sliced mushrooms, 1/4 teaspoon of salt and port. Cover pan and cook over moderately low heat for 8 minutes. Uncover. Raise heat and boil for several minutes until liquid is completely evaporated and mushrooms are beginning to saute in their butter. Stir cooked mushrooms into leek mixture.
 
Beat the eggs, cream or milk and seasoning in a large mixing bowl to blend. Gradually stir in the leek and mushroom mixture. Check seasoning. Pour into pastry shell. Spread on the cheese. Bake in upper third of pre-heated oven for 25 to 30 minutes until puffed and browned.
 
Makes one quiche.
 
From Smitten Kitchen blog, adapted from Mastering the Art of French Cooking by Julia Child

Pate Brisee

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
2 to 3 tablespoons ice water
 
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
 
With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
 
Form dough into a single ball, flatten it into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
 
To par-bake the shell: Roll out the chilled dough as quickly as possible on a lightly-floured surface until is about 2 inches large all around than your pie pan. Either reverse the dough onto the rolling pin and unroll it over the mold or fold it into quarters and lay it over the mold, unfolding it. Press the dough lightly into the bottom of the pan, lifting the edges and working it gently down into the mold. Trim off excess dough by rolling the pin over the top of the mold.
 
With your thumbs, push the dough 1/8-inch above the edge of the mold, to make an even, rounded rim of dough around the inside circumference of the mold. You can then press a decorative edge around the rim of the pastry with the dull edge of a knife. Prick the bottom of the pastry with a fork at 1/2-inch intervals.
 
Line the pastry with foil and fill it with pie weights, uncooked rice or beans and bake in a preheated 400 degree oven for 8 to 9 minutes. Remove the foil and bake the shell for 2 to 3 minutes more. Remove it from the oven when the shell is just starting to color and just beginning to shrink from the sides of the mold.
 
If it seems to you that the sides of the shell are too fragile, or liable to crack or leak with the weight of the pie filling to come, do not unmold until your tart or quiche is filled and fully baked. To unmold it, slip it onto a rack so air will circulate and cool it, preventing it from getting soggy.
 
Makes one tart dough.
 
From Smitten Kitchen blog, adapted from Martha Stewart and Julia Child