National Onion Board, Yield: 12 servings (12 pies) 1/2 c. salted butter or margarine 2 c. white onion, diced 1/2” 2 c. red onion, diced 1/2” 2 c. yellow onion, diced 1/2” 2 c. carrot, peeled, sliced 1/2” rounds 3 c. mushroom, quartered 2 c. celery, sliced 1/2” 1 1/2 c. red bell pepper, diced 1/2” 4 c. chicken meat, boneless, diced 1” 3/4 c. all-purpose flour 1/2 c. microbrew wheat beer 1 1/2 c. cream 2 c. chicken broth 1 T. chicken base 2 T. fresh thyme, minced 1/4 c. Italian parsley, minced 3/4 c. fresh basil, chopped 1/2 t. black pepper, fine-ground 1 1/2 t. salt 2 t. garlic, minced 1 c. green onions, sliced 1/8” 4 1/2 c. pie crust dough, prepared Method (1) Combine butter, white onion, red onion, yellow onion, carrot, mushroom, celery, red bell pepper and chicken meat in large heavy saucepan. Place over mediumhigh heat and cook for 10 minutes, stirring often. Add flour, and stir well to combine with vegetables. Add “sauce” ingredients, and stir well. Bring to simmer, while stirring frequently. Let cook for 10 minutes after coming to a simmer. (2) Place 10 oz. filling in each of 12 individual baking dishes; set aside to cool slightly. Divide dough into 12 pieces weighing 3 oz. each. Roll dough 1/8” thick to fit baking dishes. Place rolled dough over cooled filling, and crimp around edges to seal. Cut three small slits into the top to let steam escape while baking. (3) When all pies are prepared, place in preheated 375˚F oven, and bake for 45 minutes until crust is browned. Serve immediately, or cool then reheat in 350˚F oven for 15-20 minutes until hot. While reheating, you may need to cover loosely with foil to prevent burning the crust. Wine pairing: Chateau Ste. Michelle/Dr. Loosen Riesling “Eroica” 2008 (Washington) is a fabulous joint venture between Washington state and Germany to produce one of the world’s best Rieslings—and it will sing with the rich earthiness of the onion pot pie. thRee-onion pot pie Andrea Curto-Randazzo, co-chef/owner Talula, Miami Beach, Fla., Yield: 20 servings 1/4 c. blended oil (vegetable and olive) 4 T. butter, unsalted 2 large Spanish onions, diced 8 shallots, diced Salt and white pepper, to taste 3 lbs. parsnips, peeled and chopped 2 lbs. turnips, peeled and chopped 1 lb. celery root, peeled and chopped 12 garlic cloves, roasted 1 bunch fresh thyme leaves 1 gal. vegetable stock 2 c. heavy cream 2 c. Crave Brothers mascarpone cheese 10 oz. Crave Brothers Les Frères cheese Method (1) In a large stock pot over medium heat, add oil, butter, onion and shallots. Season with salt and white pepper, turn the heat down to low, and sweat onions until tender. (2) Increase the heat to medium-high; add parsnips, turnips and celery root. Stir and cook for about 1 minute. (3) Increase heat to high; add garlic, thyme, vegetable stock and heavy cream. Bring to a boil, and reduce to a simmer. Simmer for 30 minutes. (4) Remove from heat, and purée in blender until smooth. Pour mixture through a china cap strainer. (5) Whisk mascarpone and Les Frères into hot soup. Serve immediately. Wine pairing: Pairing mascarpone, an opulent triple-cream cheese, with the intense, lightly sparkling Beni di Batiasolo Moscato D’Asti 2008 (Italy) will lift this bisque into the stratosphere. White Root Vegetable bisque With les FRèRes and MascaRpone cheese CRAve FARMSTeAD CheeSe May 2010 | 55