Sunchoke :

My favorite winter salad

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I tend to get stuck in ruts... I am a very monotonous person sometimes when it comes to things I do every day, or when it comes to cooking dinner.  It is something I am not proud of, being such a creature of habit but oh[...]

Warm White Bean and Roasted Winter Vegetable Salad

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Many times I walk through the produce department and choose random vegetables that happen to look good and are local.  This includes selections at times which I have never tasted before, or have no idea how to prepare.  So last[...]

Moroccan Salad with Crispy Jerusalem Artickokes and Sesame Yogurt

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One of my favorite restaurants in the Twin Cities, La Belle vie serves up a wonderful Moroccan Salad with Crispy Artichokes and Sesame Yogurt.  I have ordered it the last 3 times I have been there I love it so much!  They spoon a[...]

Whole Wheat Papardelle with Roasted Sunchokes, Carrots, and Pecorino Romano

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My Dad gave me a pasta machine a couple Christmases ago, but up until now, I have only used it to make lasagna noodles.  I was at the Heartland Restaurant in St. Paul recently and they had this wonderful hand cut wild[...]

Sunchoke dills

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28 c Jerusalem artichokes 8 c White vinegar (approx.) 2 c Pickling salt 11 c White vinegar 11 c ;Water 2/3 c Dill seeds 1/2 c Caraway seeds 2 tb Mustard seeds 7 Garlic cloves 7 Red pepper pods Harvest Jerusalem artichokes in the very[...]

Sunchoke Latkes

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Eating potato pancakes carry many childhood memories for me, especially of summers spent with my paternal grandparents in the countryside of Hungary. I can almost clearly remember myself in the garden right outside the kitchen door, eating them as my[...]

Sunchoke mousse

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1 3/4 lb Sunchokes -(jerusalem artichokes) 2/3 c Fromage blanc OR 2/3 c Cottage cheese, lowfat 1/2 ts Salt 1/8 ts Freshly ground black pepper "Maniere serve a steamed sirloin steak with a mousse made from pureed steamed sunchokes, low[...]

Open Ravioli with Mangalitsa Ham and Sunchoke Puree

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Mangalitsa Pork is a heritage breed of "woolly pigs" that originally come from Hungary and the Balkans. This pork is healthier, has stronger flavor, and more marbling than the average pork. My...

Produce of the Week: Jerusalem Artichoke

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Ah, to be in Washington State again! While Washington, DC can be an exciting place for a young, starry-eyed, non-profit worker to live, it is lacking the distinctly Pacific Northwest flavor I crave. One of those flavors I have been craving is the[...]