Sunchokes (Jerusalem Artichokes) "Sunchokes, of the sunflower family, are native to North America where the natives called them "sun roots" before European settlers arrived. Samuel Champlain, a French explorer found them in Cape Cod in 1605 and pronounced them similar in taste to artichokes. But why "Jerusalem artichokes"? They don't come from Jerusalem nor do they look like artichokes. There are a few theories: when first discovered people started calling them "girasole" (or flower that turns looking for the sun) which eventually became "Jerusalem". Another possibility is that as sunchokes became the staple food of the first European pilgrims in North American soil they named it as food for the "new Jerusalem". - from www.Localharvest.org
Sunchoke Latkes from: http://homecooking.about.com/od/vegetablerecipes/r/blv141.htm
Sunchokes (Jerusalem artichokes) are chopped and mixed with rice flour, flaxseed, and herbs, then fried into latkes. This is a delicious and healthful vegetarian side dish which may be served hot or cold.
•1 cup lukewarm soy milk, vegetable stock, or water
•1 Tablespoon olive oil
•1 Tablespoon active dry yeast
•4 cloves garlic, peeled
•1 teaspoon sweet paprika
•1 teaspoon dried marjoram, finely crumbled
•1/2 teaspoon Vege-Sal or 1/4 teaspoon salt, or to taste
•1/2 teaspoon freshly ground white or black pepper (1/4 teaspoon peppercorns), or to taste
•1 cup sunchokes (Jerusalem artichokes), coarsely chopped
•1-1/2 teaspoons lecithin granules
•1 cup plus 2 Tablespoons sweet brown rice flour or 1-1/4 pounds any other whole-grain flour
•1/2 cup arrowroot or kudzu
•2-1/2 Tablespoons freshly ground flaxseeds (1 Tablespoon seeds)
In a blender, combine the lukewarm soy milk, olive oil, yeast, garlic, paprika, marjoram, Vege-Sal, and pepper, and process until smooth.
Add the sunchokes (Jerusalem artichokes) and lecithin and process until the Jerusalem artichokes are very finely chopped.
Mix the flour, arrowroot, and ground flaxseeds together in a large bowl.
Stir the wet ingredients into the dry ingredients and mix well. Divide the dough into 12 pieces and shape each piece into a 1/2-inch-thick disk. Cover the latkes with a damp towel and let them rise ina a warm place (80 to 85 degrees F) for 30 to 60 minutes.
Cook the latkes on both sides on a hot, oiled griddle or frying pan until they are browned, 5 to 10 minutes on each side. (Peanut oil, which tolerates heating best, is the first choice, although you may also bake the latkes for 20 minutes on an oiled cookie sheet in a preheated 350º F oven.) Serve Sunchoke Latkes hot or cold.
Roasted Rainbow Carrots with Honey Mustard Glaze from: http://blogs.discovery.com/tlc-steamy-kitchen/2010/08/roasted-rainbow-carrots-with-honey-mustard-glaze.html
1 pound carrots, halved or quartered lengthwise
1 tablespoon olive oil
2 tablespoons honey
1 teaspoon grainy mustard
sea salt
Preheat oven to 400F. Lay the carrots on a baking sheet and drizzle with olive oil. Roast for 25-30 minutes (baby carrots should only take 20 minutes).
In a small bowl, whisk together the mustard and the honey. Microwave on low for 10 seconds just before drizzling on carrots.
Season the carrots with salt. Drizzle on the honey mustard glaze.
French Leek Pie from: http://allrecipes.com/Recipe/French-Leek-Pie/Detail.aspx
1 (9 inch) refrigerated pie crust
2 teaspoons butter
3 leeks, chopped 1 pinch salt and black pepper to taste
1 cup light cream
1 1/4 cups shredded Gruyere cheese
1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell
3. Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.
Potato-Leek Soup - http://pinchmysalt.com/2008/03/19/a-hearty-potato-leek-soup-recipe-for-the-last-days-of-winter/
http://www.foodnetwork.com/recipes/emeril-lagasse/potato-and-leek-soup-recipe2/index.html
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