Jersualem Artichokes with Parsley
Total time: about 10 minutes. Serves 3 - 4
1- 1 1/4 lbs Jerusalem artichokes, sliced 1/4 inch (note: small shares are getting about 1.5 pounds while large shares are getting 1 pound)
2 T chopped fresh parsley
1/2 T butter
1 clove garlic, minced
salt and pepper
To start, bring a pot of water to a boil and add the sliced Jerusalem artichokes. Return the water to a soft boil and cook about 3-5 minutes, until chokes are tender but not soft. Drain cooked chokes and return to the pot used for boiling. While the cooked Jerusalem artichokes are still hot, add the butter and stir, melting the butter and coating evenly. Add the garlic and parsley and stir to combine, then season with salt and pepper to taste.
Simple Roasted Sunchokes
.5 pound sunchokes, sliced into half-inch rounds
.5 pound potatoes or carrots, sliced into half inch rounds
2 Tablespoons oil
1 TB lemon juice
Sprinkle with dried Rosemary or thyme
Salt and freshly ground black pepper to taste
Preheat the oven to 375 degrees. Toss the sunchokes with the oil & lemon juice. Sprinkle with the herbs. Bake in a shallow gratin dish with the herbs for thirty to forty-five minutes or until done. (Pierce them with the tip of a knife. They should be mostly tender but offer some resistance. Don’t let them get mushy.) Sprinkle with salt and pepper and serve immediately.
Roasted Beets and Blue Cheese Salad
Adapted from Michael Symon’s recipe on www.foodnetwork.com
1 pounds red beets
4 TB olive oil
1 tablespoons sea salt (plus a bit more at end at your discretion)
2-4 ounces blue cheese
1 orange juiced and zested (or subsititute a bit of lemon juice or a bit of apple cider vinegar)
Brush beets with 1 TB olive oil and sprinkle with 1 TB salt (this seems like a lot but beets will get skinned later removing much of the salt). Place in a preheated 400 degree oven and bake for 1 hour or until beets are tender. Remove skin from beets and slice into 1/4-inch thick discs and set aside. Place beets on plate. Top with crumbled blue cheese. Drizzle with remaining olive oil, zest and orange juice. Sprinkle with sea salt to taste and serve.
Roasted Beets and Carrots with Rosemary Garlic Butter
You can make a big batch of this recipe and use the leftovers to add color and flavor to a green salad, or serve with eggs for a healthy breakfast!
3 cups cubed peeled red beets
2 cups cubed peeled carrots
3 tablespoons butter or ghee
3 garlic cloves, mashed
½ teaspoon dried rosemary
Sea salt, to taste
Freshly ground black pepper, to taste
Preheat oven to 400 degrees.
Place the beets in a large mixing bowl, and the carrots in a 9 inch by 13 inch glass baking dish. (Mixing the roots separately keeps the carrots from turning pink from beet juice.)
Place the butter or ghee in a microwave-safe coffee mug and add the garlic. Microwave until the butter is melted. Stir in the dried rosemary.
Pour half of the melted butter mixture over the beets, and pour half over the carrots. Sprinkle generously with sea salt and freshly ground black pepper. Toss each of the root vegetables to coat them with the butter mixture.
Transfer the beets into the baking dish with the carrots.
Roast for 55 minutes, stirring halfway through. Allow to cool slightly before serving.
Beets with Pistachio Butter
This is a huge hit every Thanksgiving! It's super simple - cook the beets (roasted or boiled) and add the pistachio butter! Eat the beets hot or cold. From Mark Bittman’s How to Cook Everything Vegetarian
4 large or 8 medium beets
½ cup neutral oil like grapeseed or corn or pistachio oil
4 cloves garlic, smashed and peeled
1 cup shelled pistachios (can also substitute walnuts)
Salt and freshly ground pepper
Bake the beets in covered roasting pan at 400 until tender about 45-90 minutes. Meanwhile, put half the oil in a skillet over medium heat. When hot, add garlic and cook for about a minute, then add pistachios; cook, stirring often, for about 3 minutes.
Remove from heat, let cool a bit, and transfer to a food processor. Puree until smooth, adding more oil as necessary; the consistency should be thinner than that of peanut butter, just pourable. Taste and adjust.
The pistachio butter can be covered and refrigerated for up to 2 weeks.
Slip the skin off of beets and cut them into chunks. Sprinkle with salt and pepper. Put the beets in a serving dish and spoon the pistachio butter over the top; garnish with chopped pistachios. Serve hot or at room temperature.
(variation) Carrots with Walnut Butter
Substitute roasted carrots cut into chunks, for the beets and walnuts for the pistachios. Toss the carrots in some oil, sprinkle with salt and pepper and roast at 375 F until tender. Proceed with recipe.
Chimichurri Steak Sandwich
Extra virgin olive oil
1 Spanish onion (or other white or yellow onion)
Pinch of crushed red pepper
½ lb. Camembert (or other cheese of your choice)
Preheat the broiler. Season the steak generously with salt and let sit for 10 minutes before cooking.
Coat the pan used for the onion with olive oil and place over high heat. You want to get it REALLY hot—the oil should almost be smoking. Working in batches so you don’t crowd the pan, cook the steak slices for about 1 minute on each side. Reserve the cooked slices and repeat until all the steak is cooked.
Cut the rolls in half and toast under the broiler.
Divide the steak evenly among the 4 rolls. Arrange the sautéed onion in an even layer on top of the steak, then drizzle the meat with the chimichurri. Place 2 slices of Camembert on each sandwich and transfer to the broiler for 1 to 2 minutes, or until the cheese is really nice and melty.
While the cheese melts, coat a nonstick sauté pan with olive oil and bring to medium heat. Crack the eggs into the pan and fry until the whites are cooked through but the yolks are still runny.
Top each sandwich with a sunny-side up egg and finish with a BIG drizzle of the chimichurri. Close the sandwich, squish it, get lots of napkins, and eat the deliciousness.
Pork Fried Rice
Fried rice is a great way to use up veggies hanging out in your fridge. While this recipe, which comes from Martha Stewart, uses peas and carrots, try throwing in any leftover tatsoi or leek from last week or finely diced squash, or whatever veg you prefer. This recipe should only take about 30 minutes. To make vegetarian friendly, omit the pork or substitute tofu.
2 tablespoons vegetable oil
2 eggs, lightly beaten
2 tablespoons plus 1/4 teaspoon soy sauce
1 garlic clove, minced
1 tablespoon minced peeled fresh ginger
1 bunch scallions, white and green parts separated and thinly sliced (could also use leeks)
1/2 pound ground pork
2 carrots, shredded
1/2 cup frozen peas
2 cups cooked white rice (about 3/4 cup uncooked rice)
2 tablespoons rice vinegar (no rice vinegar? use distilled white vinegar instead)
In a wok or large nonstick skillet, heat 1 tablespoon oil over high. Meanwhile, in a small bowl, lightly beat eggs with 1/4 teaspoon soy sauce to combine. Add eggs to wok and swirl to coat bottom of pan. Cook, without stirring, until almost set, 1 minute, then fold in thirds with a spatula. Transfer cooked eggs to a work surface and cut into 1/2-inch pieces.
Add 1 tablespoon oil to wok and swirl to coat. Add garlic, ginger, and scallion whites and cook, stirring constantly, until fragrant, 30 seconds. Add pork and cook, breaking up meat with a wooden spoon, until just cooked through, about 3 minutes. Add carrots, peas, and rice and stir to combine. Add cooked egg, 2 tablespoons soy sauce, and vinegar and cook, stirring constantly, until rice is coated, about 1 minute. Let cook, undisturbed, until warm, about 1 minute. Top with scallion greens and serve.
Cooking a Ham
Cooking a smoked ham is a bit different than cooking hams you get from the supermarket that have been sugared, brined and pre-cooked. The first thing to think about is making sure your ham is thawed all the way through. The next step is finding the right pan to roast your ham in. The best way to roast meat is using a roasting rack that elevates your meat and allows air flow under the meat as well as allowing your meat to drip, and not cooking it in the juices. Next lets talk rub, it is a good idea to put a flavoring rub on the outside of the ham, Amy prefers a basic olive oil, garlic, salt and pepper (note this is different than a glaze). Last you will want to think about a glaze. The glaze can be made out of many sugary combos, a simple one Amy uses is a brown sugar glaze (2 c brown sugar, 1 c apple cider (or orange juice), 1 tsp ground cloves), but there are many out there with very interesting flavors. Mix glaze ingredients, bring to a boil and simmer over medium heat for 10-15 minutes, set aside until it cools and thickens.
Option 1: Ham with Glaze
Preheat oven to 500F. First wash off the ham and dry with a paper towel. Set ham on roasting rack, fat side up. Score the fat with a knife making an argyle impression in the outer layer of fat. Then literally rub on the rub with your hands or a pastry brush. Cook for 20 minutes at 500F, this will result in good crackling of the outer fat layer. Remove from oven and apply glaze with pastry brush. Reduce heat and continue cooking at 350F. Glaze every 45 minutes until internal temp is 145-150F, about a total of 2 1/2 hours. Save extra glaze to pour over ham when serving.
Option 2: Ham with Rub
Thaw your fresh ham, and cut off the fat. Cover with a dry rub (for example, garlic powder, sea salt, paprika and fresh ground black pepper). If you have time, put ham in a covered container in the fridge for 4 - 24 hours. The longer it sits with the rub, the more flavors it will absorb (but it can also be started right away).
Cook in a 225 degree oven for 1 hour per pound (until about 145-150 degree internal temperature is achieved). Alternatively, place it in your crockpot with some liquid (water, stock, or wine, about 1.5 cups), and cook on low for 7-8 hours. This way you can start it in the morning and forget it! You can add potatoes, onions, and carrots to the pot roast as well. The meat should fall apart relatively easily with a fork. It’s great on its own, or try it on a sandwich!