Sauteéd Sunchokes with Roasted Garlic and Thyme

Yesterday was a red letter day in Toronto weather-wise - and it is about time! And as it is the May Two-Four weekend my culinary school is closed (Sorry I was sick last Saturday so I didn't make it to class and hence didn't write about it last week either - just lasagne anyway so nothing interesting missed.) so we decided to hit the Saturday morning Farmer's Market at Wychwood Barns. It is still early in the year for produce but we saw mostly ramps (wild leeks), asparagus, fiddle heads, some potatoes and sunchokes.

These knobby dirty fellows are sunchokes, also called Jerusalem artichokes, and are a tuber I've been meaning to try but just never got around to. They look like a bulbous ginger root, and have the flavour somewhere in between a potato and an artichoke (both things I love). What I did not realize until I started looking into recipes ideas for them, is they are the tuber of the sunflower plant!

The best way to serve them is either peeled and in a pureé or roasted with the skins on, well scrubbed, and any knobby bits removed. I always enjoy potatoes cooked in our extremely well seasoned 19 year old cast-iron skillet (one of my favourite wedding gifts still) so I went for the latter option. And it was a big hit with everyone.

Sauteéd Sunchokes with Roasted Garlic and Thyme
1 1/2 pounds sunchokes (also called Jerusalem artichokes), sliced into 1/4 inch rounds
6 cloves of garlic, peeled left whole
2 tablespoons olive oil (sunflower seed oil would be good too!)
A good pinch salt and pepper
2 Tablespoons parsley, chopped
3 sprigs fresh thyme

Preheat the oven to 425 degrees. Scrub the sunchokes well under cold running water, scrape with a paring knife to remove any knobby bits, then slice 1/4-inch thick. Add the sunchokes and garlic to a cast iron or other heavy pan and toss with the olive oil so the bottom of the pan and the sunchokes are lightly coated. Add thyme, salt and pepper. Bake for 30 minutes, until the sunchokes are tender inside, like a potato.

We are serving this with grilled chicken marinated in a smoked paprika Spice Rub.

Happy Victoria Day Weekend!

Boursin Cheese Mashed Potatoes

I really enjoy mashed potatoes and find them to be the perfect vehicle to add really great flavour to.  In this case, I am adding a package of herbed Boursin cheese...pretty simple but yummy.  The alternative is to add a log of goat cheese, but I thought I would try this version out since I have a close friend who has an allergy to goat cheese, so I wanted an alternative.  Turned out really well.


Boursin cheese is a soft and creamy cheese, with a texture similar to cream cheese. It comes in a variety of flavours and I find incorporates into hot dishes like mashed potatoes easier than goat cheese.

Boursin Cheese Mashed Potatoes
6 medium sized mashing potatoes, scrubbed
2 tablespoons butter

1 cup hot milk

1 package Boursin Cheese with herbs

Salt and pepper to taste

Directions:

Peel and quarter the potatoes and put them into a large saucepan with enough cold water to cover them. Add 1 teaspoon salt. Bring to a boil, reduce heat and simmer for about 20 minutes or until they are fork tender.

Heat the milk in a glass measuring cup in the microwave or in a small saucepan. Add to the potatoes and mash thoroughly. Stir in 2 tablepsoons of butter. Mix in the Boursin cheese, bring back to heat, and serve immediately.

Cilantro Rice

This is a nice bright tasting rice that is a really nice addition to almost any basic meal.  It would also be nice with some corn kernels added. 

Ingredients:

1.5 cups dried jasmine or basmati rice

3 cups water
1 teaspoon salt
juice of 2 small or 1 large lime
zest of 1 lime
3 green onions choped
2 bunches fresh cilantro, chopped
salt to taste.

Directions:

Bring water to a boil over high heat. When boiling, add in rice, return to a boil, and then cover and reduce heat to low and cook for 15 minutes. Once your rice is cooked fluff with fork. Add lime juice, zest, green onions, cilantro and salt. Serve warm.

Roasted Asparagus

This is one of my favourite vegetables and my favourite way to prepare it.  And I find it endlessly funny that it makes your pee smell funny.  So does Justin.  What can I say....I am a 10 yr old at heart.

2 lbs asparagus
1 tablespoon olive oil
1/2 teaspoon salt

Preheat oven to 425 degrees.  Snap ends off asparagus where it bends.  Place oil in the bottom of an oven safe dish.  Add asparagus and salt and toss to coat.  Roast uncovered in oven for 6-10 minutes or until asparagus is fork tender.  Note:  The overall cooking time will vary depending on the thickness of your asparagus.

Super Easy Smashed Potatoes

This is a great and quick side dish and can be made with potatoes you boil or steam on the spot, or with potatoes you cook around a roast or chicken.  They are also handy when you slightly over-cook your potatoes with their jackets on and don't want to admit the mistake!  Turn a mistake into something new I say. These would be good with crisped bacon and some cheese also.  Almost like deconstructed potato skins.



Super Easy Smashed Potatoes

2 lbs. mini white or red potatoes, washed and scrubbed (skins on)
1/3 cup low fat sour cream
1 tablespoon salt
5-6 chives, chopped finely
Salt and pepper to taste

Directions:

Place washed potatoes in a medium sauce pan, and cover.  Add salt to water.  Bring to a boil over high heat, turn down and cook for 15-120 minutes or until they are fork tender.  Drain, and let cool slightly.  Using a fork or potato masher, smash potatoes being sure to retain some form.  They should be rustic looking.  Add sour cream, chives and more salt and pepper as needed.

Serve hot.

Mashed Potatoes with Pancetta and Leeks

For special occasions, such as Christmas, regular boring mashed potatoes will not do.  This recipe is one I have been making for years and years and is and excellent side dish with anything from turkey to rack of lamb.

Mashed Potatoes with Pancetta and Leeks

6-8 Yukon Gold potatoes (about1 per person), peeled and quartered

1/2 cup milk (or cream if you are so inclined)

2 tbsp butter
200 grams sliced pancetta* or 3 bacon slices, chopped
3 tablespoons extra-virgin olive oil
2 cups chopped leeks (white and pale green parts only)

1 tsp fresh thyme

Cook potatoes in pot of boiling salted water until tender, about 20- 30 minutes.

Meanwhile, sauté pancetta in large skillet over medium heat until crisp, 10 minutes. Transfer pancetta to small bowl. Add 1 tablespoon oil to same skillet. Reduce heat to medium-low. Add leeks and thyme; sauté until leeks are tender and have some nice colour, about 10 minutes.

Drain potatoes. Mash until smooth or press through a ricer for super smooth tatties.  Stir in milk and butter.  Then add warm pancetta and leeks. Season with salt and pepper. 

(Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.)

Pearled Couscous

When I was in the U.S. on the Labour Day weekend, we went into Wegmans and I bought a few groceries that we can't get in Canada. One thing I picked up was a couple of boxes of flavoured pearled couscous. The grains are bigger and "meatier" than the regular kind of couscous that you get in the grocery store. It also takes longer to cook than regular couscous - 20 min. vs. 5 min. More or less the same as rice. I am determined to incorporate one of my boxes of pearled couscous into this weeks dinner menu. The kinds I got were roasted garlic and basil & herb. This is what I plan to do to the box to make it a bit more interesting:

Pearled Couscous with Spinach and Lemon

1 pkg. Near East Pearled Couscous with Roasted Garlic
1 3/4 c water or stock
1 box washed baby spinach
juice of a lemon, maybe some zest
1/2 bunch of parsley or mint (whatever we have left over)

Basically, I'll cook the couscous according to the package directions and then toss in the spinach until it wilts. Squeeze in the lemon juice and toss in the herbs. The other thing you could add is chickpeas, except only the kids and I like them.

Sunday Dinner: Mustard-Herb Crusted Rack of Lamb

This is the kind of Sunday dinner I enjoy. Something that looks difficult and tastes impressive, but is really fairly easy to make.

Mustard-Herb Crusted Rack of Lamb (Serves 4)

2-3 frenched racks of lamb

salt and pepper

3 tbsp dijon mustard

4-5 tbsp herbes du provence

1 tsp. garlic
1 tsp. olive oil

Trim any excess fat off lamb racks, and season with salt and pepper.  In a small bowl, combine dijon mustard, garlic, herbs, salt and pepper. Smear the mustard-herb mixture on both sides of lamb racks and return to fridge until ready to cook.  As an option you could gently pat about 1 cup of panko or regular bread crumbs over each rack.  This is nice for a bit of crunch, but not essential.

When ready to cook, put oven rack in the middle of the oven, and preheat  to 400 degrees. Stand lamb racks up on a their end, with the frenched bones entwined if possible. Roast in oven for approximately 30 minutes or until the internal temperature reads 130 degrees for medium rare. Remove from oven and let lamb racks rest for 5 minutes before cutting into individual chops for serving.

Goat Cheese Mashed Potatoes

3-5 lbs yukon gold potatoes, peeled and quartered

1 cup milk

1 log goat cheese, cut into knobs

Cook potatoes in a large pot until tender, approximately 30 minutes.  Drain and return potatoes to pot.  Mash potatoes with a potato masher or run through a potato ricer (my preference for lump free mashies).  Warm milk in the microwave oven (or in a pot).  Slowly add in milk to mashed potatoes until desired texture is reached.  Add in knobs of goat cheese one at a time until entire log is incorporated.

This recipe can be prepared ahead up to 2 hours and they can sit in the pot at room temperature until you are ready to serve.  At that point, reheat over low heat stirring constantly until potatoes are heated through.

Roasted Asparagus

1-2 bundles asparagus (the thin kind is preferable for roasting)

2 tbsp. olive oil

Preheat oven to 425°F.  Break dried ends of asparagus (always break, never cut - the asparagus will naturally break where it remains fresh) and toss on a baking sheet.  Drizzle with 2 tbsp olive oil and toss.  Season with salt and pepper.  Ensure asparagus is spread in an even layer on the sheet. Roast in oven for approximately 10 minutes or under tender.  Serve right away.

Used up:

3 racks of lamb (yes these were in my freezer thanks to an exceptional sale at Loblaws)

5 lbs yukon gold potatoes (left overs from dinner to be frozen for later use)

1 log goat cheese