Recipes of the Week–October 24th

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 f/: 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.

Fettuccini with Sweet Peppers and Pine Nuts f/: http://whatscookingamerica.net/Pasta_Rice_Main/SweetPepperFettuccini.htm

• 1 (16-ounce) package uncooked fettuccini pasta
  1/3 cup extra-virgin olive oil
  4 large cloves garlic, coarsely chopped
  1 large sweet yellow bell pepper, cored, seeded and julienned
  1 large sweet red bell pepper, cored, seeded and julienned
  1 large sweet orange bell pepper, cored, seeded and julienned
  1/2 cup pine nuts
  1/2 cup fresh parsley or basil leaves, chopped
  1/2 cup Kalamata olives, pitted and halved
  1/4 cup capers, drained
  1 tablespoon coarse salt or coarse sea salt
  1 tablespoon freshly-ground black pepper or to taste

Cook pasta according to package directions: drain and return to pan to keep warm. Learn How To Cook Pasta Properly.

In a large, heavy skillet heat the olive oil. Add garlic and bell peppers (yellow, red & orange), and cook for 10 minutes, stirring continuously. Add pine nuts and cook approximately 4 minutes or until they turn golden brown. Gradually stir in basil or parsley. Add olives and capers and heat. Add salt and pepper to taste.

In a serving bowl, toss the sauce mixture with prepared pasta. Makes 4 to 6 servings.

Bell Pepper Egg-in-a-Hole f/: http://www.marthastewart.com/319104/bell-pepper-egg-in-a-hole?czone=food/produce-guide-cnt/summer-produce-recipes

• 2 teaspoons olive oil
  1 bell pepper (any color), cut into four 1/2”nthick rings
  4 large eggs
  Coarse salt and ground pepper
  2 teaspoons grated Parmesan
  4 slices multigrain bread, toasted
  8 cups mixed salad greens

In a large cast-iron or nonstick skillet, heat 1 teaspoon oil over medium-high. Add bell pepper, then crack 1 egg into the middle of each pepper ring. Season with salt and pepper and cook until egg whites are mostly set but yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for over easy. Sprinkle with Parmesan and place each egg on a slice of toast. Toss salad greens with 1 teaspoon oil and season with salt and pepper; serve alongside eggs.