Herb pot pie

Herb pot pie (Bryan Chan, Los Angeles Times / December 1, 2006)

Total time: About 2 hours

Servings: 4

Note: From executive chef Samir Mohajer at Rustic Canyon Wine Bar and Seasonal Kitchen. This recipe calls for casserole dishes that are about 5 inches in diameter with a 2-cup capacity; each will serve two. You may substitute curly cress, watercress or arugula for spicy cress.

Cream cheese dough

1/2 cup (1 stick) butter

4 ounces cream cheese

Scant 1 cup flour, plus more for dusting

1/4 teaspoon salt



1. Cut the butter
and cream cheese into small cubes. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour and salt on low. Add the butter and cream cheese a few cubes at a time until all are added. Mix until well combined, about 3 minutes.

2. On a well-floured surface (the dough can get sticky), roll the dough out evenly into a rectangular shape. Then fold the dough into thirds as if you were folding a letter. Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow it to rest.

3. Roll the dough out evenly about one-fourth inch thick. Cut the dough so that it will fit over the desired casserole dishes, allowing a half-inch margin all the way around. Keep refrigerated until ready to assemble.

Root vegetables

2 carrots, peeled and cut into 1-inch cubes

2 parsnips, peeled and cut into 1-inch cubes

4 baby turnips, peeled and quartered

2 cloves garlic, peeled

2 fingerling potatoes cut crosswise into 1-inch pieces

6 pearl onions, peeled and cut in half