Jerusalem Artichokes with Rosemary, Spanish-style Tomatoes in Saffron Oil,Wine Braised Leeks and Catalan Style Bread
Sunchokes, also known as Jerusalem Artichokes are neither from Isreal or artichokes. They are actually the tuber from a sunflower! I got them at Publix in the produce section. They actually look alot like ginger but they taste nothing like it. I can not believe I have never seen any menus with this delightful food included in it. Braised with white wine and fresh rosemary, 10 minutes of cooking and viola a gourmet delight.
The leeks are easy, just put two tablespoons of Earth Balance to melt in pan and then cut up leeks, cook for a few minutes and add white wine, reduce to a glaze, salt and pepper and some thyme and they are ready to go.
The tomatoes are the most complicated. You need a pinch of saffron, smoked paprika and thyme. I get smoked paprika at the Colombian Gift Shoppe on St. George Street. Here I heated 1/2 c extra virgin olive oil with a pinch of saffron, added two pints of farmer's market tomatoes and four slivered garlics, cooked two minutes in oil and then transferred to an earthen ware dish added 1/2 tsp smoked paprika, a pinch of red pepper flakes, two sprigs of thyme, salt and pepper and one small bay leaf, stirred and baked at 400 degrees for 20 minutes.
Catalan style bread is just your choice of toast with a fresh tomato smeared all over it with a pinch of salt and some oil. It is so delicious.
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ReplyDeleteXavier Brunet Well i am the lucky guy that gets to try all of this wonders plus the left overs, each dish is made with love and lots of spices.... smoked paprika on the tomato casserole was a superb touch!! The leek dish was the best i tried ever (leeks that is)... LOVED the sunchokes!!!!!
ReplyDeleteThank you Heather!! You are the best chef in the world and the best part is it' is all so healthy!!!