Recipes

Celery Root and Potato Puree with Roasted Jerusalem Artichoke Croutons

Wednesday, October 07, 2015
 Read More...
Courtesy:  www.epicurious.com 

Ingredients

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)

Directions
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:  www.theverybestbaking.com

Ingredients:
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


Directions
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
 Read More...


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 Read More...


Pumpkin Gratin

Wednesday, October 07, 2015

Courtesy of:  Jacques Pepin for www.epicurious.com

 

Ingredients
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


Directions
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.



 Read More...


Curry Paste

Friday, September 18, 2015

Courtesy of: Heather Roszczyk


Ingredients
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


Directions
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  Read More...


Chili Oil Vinaigrette

Friday, September 18, 2015

Courtesyof:  Sage Culley  Read More...


Sage's Bad A$! Lettuce Wraps

Friday, September 18, 2015

Courtesy of:  Sage Culley   Read More...


Potato Curry Pie

Friday, September 18, 2015

Courtesy of: Christina Shahriari  Read More...



Go Back


Tags

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