Celery Root and Potato Puree with Roasted Jerusalem Artichoke Croutons

Wednesday, October 07, 2015


2 medium celery roots, trimmed, peeled, cut into 1-inch cubes (about 8 cups)
1 pound potatoes, peeled, cut into 3/4-inch cubes (about 3 cups)
2 cups low-salt chicken broth
2 cups whole milk
3 garlic cloves, peeled
3 fresh thyme sprigs
1 fresh bay leaf
4 tablespoons unsalted butter, divided
8 ounces Jerusalem artichokes (also called sunchokes), scrubbed
1/2 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh thyme (for garnish)

Combine first 7 ingredients in heavy large pot. Add enough water to cover.  Sprinkle with salt.  Bring to boil, reduce heat to medium and simmer with lid slightly ajar until vegetables are tender, 15 to 20 minutes.  Drain; return to pot.  Discard thyme sprigs and bay leaf.  Stir over medium heat to dry vegetables.  Using potato masher, mash vegetables until coarsely pureed.   Mash in 3 1/2 tablespoons butter.  Season with salt and pepper.

Preheat oven to 425 F.  Cut Jerusalem artichokes into 1/2" cubes.  Place in medium bowl; add oil, sprinkle with salt and pepper; toss to coat.  Dot with remaining 1/2 tablespoon butter.  Transfer to rimmed baking sheet; roast until tender and golden brown, turning occasionally, about 25 minutes.

Place celery root and potato puree in serving bowl. Sprinkle Jerusalem artichokes with chopped thyme and serve.

Pumpkin and Gorgonzola Soup

Wednesday, October 07, 2015

Modified from:

15 oz. pure pumpkin puree
1 1/2 cups chicken stock
1 tsp ground sage
1 can (12 oz) evaporated milk
3/4 cup crumbled Gorgonzola cheese
1 large scallion, finely chopped

Cook pumpkin, chicken stock and sage in large saucepan over medium-high heat, stirring frequently, until mixture comes to a boil.   Stir in evaporated milk and cheese.  Reduce heat to low; cook, stirring frequently until most of the cheese is melted.  Sprinkle with scallion before serving.  Season with ground black pepper, if desired. Read More...

Apple and Fennel Salad

Wednesday, October 07, 2015

Courtesy: Beth Knorr

Autumn Crepes

Wednesday, October 07, 2015

Courtesy of:  Chef Ross Dilley

Crepe Ingredients
2 cups whole milk
1 tablespoon sugar
1/4 teaspoon salt
3 tablespoons butter, salted or unsalted, melted
1/2 cup buckwheat flour
3/4 cup unbleached all-purpose white flour
3 large eggs

Filling Ingredients
Mackenzie Creamery Roasted Pumpkin Chevre or spiced cream cheese

Topping Ingredients
6 large Bosc pears
1/4 c butter
3 T brown sugar
Nutmeg, pinch
Cointreau, optional
Almond Slivers
Cocoa powder

Pumpkin Gratin

Wednesday, October 07, 2015

Courtesy of:  Jacques Pepin for


1 can (15.5 oz) pure pumpkin puree (not pumpkin pie filling)
3 large eggs
1 cup heavy cream
3/4 cup grated Swiss cheese
3/4 tsp salt
1/2 tsp freshly ground black pepper
1 tsp unsalted butter
1 tbsp grated Parmesan cheese

Preheat oven to 350 degrees.  Spoon the pumpkin puree into a food processor and add the eggs, cream, Swiss cheese, salt and pepper.  Process for 10 to 15 seconds to combine.  Coat a 6 cup gratin dish with the butter.  Fill the dish with the pumpkin mixture.   Sprinkle the Parmesan cheese on top and bake for 35 to 45 minutes until set and lightly browned on top.

Makes 4 servings.


Curry Paste

Friday, September 18, 2015

Courtesy of: Heather Roszczyk

2 small chili peppers
4 shallots
3 cloves garlic
1/4 cup cilantro
1 stem lemon grass, white part only, chopped
2 Tbsp fresh ginger
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp black pepper
2 Tbsp lime juice

Place all ingredients in a food processor and process to a smooth paste. Add additional lime juice if necessary.

Tip: store extra in 1 Tablespoon-sized ice cubes in the freezer. Read More...

Vegetable Curry

Friday, September 18, 2015

Courtesy of: Heather Roszczyk 

Chili Oil Vinaigrette

Friday, September 18, 2015

Courtesyof:  Sage Culley 

Sage's Bad A$! Lettuce Wraps

Friday, September 18, 2015

Courtesy of:  Sage Culley  

Potato Curry Pie

Friday, September 18, 2015

Courtesy of: Christina Shahriari 

Go Back


anise meatballs dijon Dressing kluski sherry walnuts sandwiches feta chorizo apples flank chicken dinner salad vinaigrette kalamata celery root Recipes Bread carrot tops walnut oil peppers sausage Side chili barley strawberries plum roasted carrot top Drinks peach sunchokes tenderloin Shitake Mushrooms shrunken heads tomato Kale tomato corn pie mushroom strata leeks bell pepper bread pudding coconut milk spring rhubarb pineapple egg noodles chipotle white beans bayeldi bean buckwheat buttermilk peas asparagus yogurt Beans shelling gratin beet greens egg gorgonzola turnip syrup green beans beets strawberry bruschetta tomato juice beer shitake fritters latkes casserole pecans tostadas Spinach bulgar wheat bok choy dilly collins onions cilantro autumn absinthe almonds Squash panzanella biscuits sandwich plums tomatoe mint steak radishes ramps pasta pesto spiced winter squash hickory shallots Spread eggs crepes pork chop snow peas arugula basil tortillas sweet cucumber chiles watercress kohlrabi coeur cointreau Rice wine vinegar beet baguette green pepper cheese jack cheese Salsa blueberry Potato celebration habanero lemon grass cornmeal chives scapes Tomatillos maple syrup potatoes bulgar Vegan parmigiano goat Cheese olives brown sugar zucchini dill muffins fritter pie pudding reggiano verde pork Poblano Chili vegetable gruyere compote remoulade pumpkin baby bok choy honey cream conserve Butternut oats sesame slaw chili peppers crisp mushrooms chimichurri polenta chilies currants Corn fennel seeds chimmichurri maple fennel bulb sour kirsch Soup Leek caesar tart Farmers' Market swiss paste garlic parmesan artichoke fraiche cake coriander bacon okra blue cheese pickled butter hazelnuts scallions couscous knots coeur a la creme tuscan flank steak capers cream cheese Cider curry creme fondue cranberry Salad melon gazpacho jack Apple celery hearts wheat flour beef vegetarian cauliflower carrot fronds bosc cockaigne celeriac bbq almond milk plum tomatoes pine nuts anchovy chicken sauce mustard greens Chevre Red Onion sweet potato Eggplant daisy wasabi onion Cranberry Beans spelt pepper shiitake stuffing Greens heavy whipping cream poblano yellow onion Tomatoes rouille cantaloupe fennel imam gouda carrots nectarine lettuce pecan Swiss Chard sour cream gin prosciutto vanilla wafers wrap thai jam radish berry pancake Jerusalem artichoke pears bloody mary chocolate turnips frittata