Sauteed Sunchokes with Sunflower Seeds

What to do with all these knobby roots this time of year? Here is a new recipe for sunchokes that Terry tried out just a few nights ago, and was generous enough to share some with me! No need to peel the sunchokes, just scrub them well and slice them thinly. Terry chose to use peanut oil, a great decision! And I loved it so much I just had to let you all in on this amazing recipe from Vegetarian Cooking for Everyone by Deborah Madison.

Sauteed Sunchokes with Sunflower Seeds

1 1/2 pounds sunchokes (also called Jerusalem artichokes), sliced into 1/4 inch rounds

2 tablespoons sunflower seed oil, or other high heat oil such as peanut to taste

3 tablespoons sunflower seeds, toasted

2 tablespoons parsley, chopped

1 teaspoon chopped thyme

Saute the sunchokes in the oil in a large skillet over high heat until lightly browned and tender, but still a bit crisp. Taste them as they cook; they can be done in 5 minutes or as many as 10 minutes. Season to taste with salt and pepper, add the sunflower seeds, parsley, and thyme, and toss well. Serves 4-6.

Kale and Mushrooms with Creamy Polenta

1 1/4 lbs kale, stemmed, cut into 1-inch pieces

4 cups whole milk
3 1/2 cups water
2 cups polenta
1/2 tsp salt
3/4 tsp ground black pepper

4 oz. pancetta (Italian bacon) or bacon, coarsely chopped
4 oz. mushrooms (such as crimini, oyster, and stemmed shitake), sliced
4tbsp extra-virgin olive oil, divided
1 garlic clove, minced
1/2 large yellow onion, minced
1 stalk celery
1/2 cup low-salt chicken broth
2 tbsp chopped fresh thyme
1 tbsp grated lemon peel

Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.

Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.

Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about 3 minutes. using slotted spoon, transfer pancetta to paper towels. Add mushrooms, onions and 2 tbsp olive oil to drippings in skillet. Saute until mushrooms are tender, about 6 minutes. Stir in kale, celery and pancetta. add garlic and broth; simmer until broth is slightly reduced, about 6 minutes. Stir in thyme, lemon peel, an d 2 tbsp oil. Season to taste with salt and pepper.

Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.

Modified from a recipe found in Bon appetit Feb 2006 via epicurious.com

4tbsp unsalted butter
2/3 cup freshly grated Parmesan cheese

Chard and Onion Omelet

from Deborah Madison

3 tbsp olive oil
1 large red or white onion, quartered and thinly sliced crosswise
1 bunch chard, leaves only, chopped
salt and pepper
1 garlic clove or use several green garlic
6 to 8 eggs, lightly beaten
2 tbsp chopped parsely
2 tsp chopped thyme
1 cup grated gruyere
2 tbsp freshly grated parmesan

Heat 2 tbsp of the oil in a 10inch skillet, add the onion and cook over low heat, stirring occasionally, until completely soft, but not colored, about 15 minutes. Add the chard and continue cooking, stirring occasionally, until all the moisture has cooked off and the chard in tender, about 15 minutes. Season well with salt and pepper.
Meanwhile, chop garlic finely with a few pinches of salt, then stir it into the eggs along with the herbs. Combine the chard mixture with the eggs and stir in the gruyere and half the parmesan. Preheat the broiler. Heat the remaining oil in the skillet and, when it is hot, add the eggs. Give a stir and keep the heat at medium-high for about a minute, then turn it to low. Cook until the eggs are set but a little moist on top, 10 to 15 minutes. Add the remaining parmesan and broil 4 to 6 inches from the heat, until browned.

Egg Salad with Herbs

6 large free range eggs
3 scallions, including several inches of the greens, thinly sliced
1 tbsp chooped chervil or 2 tsp chopped tarragon or lovage (whatever herb is in season)
1 tbsp minced parsley
1 tbsp slivered chives
1/3 cup mayonnaise or more to taste
1 1/2 tsp smooth mustard
sea salt and freshly ground pepper
Vinegar or fresh lemon juice

1. Place eggs in a pot of cold water and bring to a boul, and boil for 1 minute. Turn off heat, cover the pan and let stand for 15 minutes. Place them into a bowl of cold water and run cold water on them to cool. Peel.
2. Coarsley mash the eggs with a fork. Add scallions and herbs, holding back a few of the chives, the mayonnaise and the mustard. season with salt and pepper and a few drops of lemon or vinegar to taste.

Put on good bread with some arugula for a great sandwich!