Was talking with some ladies over on Twitter yesterday after I got home from the farmers’ market (Hi!) and told them I got sunchokes while I was out.
I believe the majority of the responses were “HUH??”
So since I’ve been promising a lot of you some recipes and yesterday promised Sandra I would post the results of the Sunchoke Experiment, here is the very very first Bruises in the Frosting cooking post.
There are TWO recipes, first the sunchoke recipe, and then a pork recipe I
messed with from the booklet that came with my p90x kit. Please email me at mia DOT cupcake AT yahoo if you have any questions or concerns; this is my first recipe, so be kind 🙂
SUNCHOKES! They’re also known as Jerusalem Artichokes. (I got most of my info from here and here, and the nice lady who sold me a big bag of them at the market 🙂 Members of the sunflower family (I know, I was pretty stunned too), the roots look a LOT like ginger. They are often recommended to diabetics as a potato substitute (the starch in sunchokes is NOT used by the body for energy like sugar is, and sunchokes actually show indications for ASSISTING in blood sugar control!)…and do have a potato-ish texture to them.
Sunchokes are high in iron, potassium and thiamine, are low-fat and also help feed the lactobacilli in the intestinal tract. (They can make some people sort of…um…FARTY. Just be forewarned.) They apparently also have a ton of Vitamin C. So they’re good for you.
SO! How do you cook sunchokes? There are a ton of good ideas here and a
soup recipe here and I’m sure if I googled more, I could find some other ways, but I wanted to keep it simple and taste them without having to doctor them up.
SO! The lovely lady at Rabbit Fields Farm (without a website sadly, but you can find them at the Bellingham Farmers’ Market…we’re getting a CSA from them!) gave me a flyer on how to cook them and was very helpful with my 9 million questions.
Roasted Jerusalem Artichokes (or SUNCHOKES)….recipe from Rabbit Fields Farm in Everson, WA)
- 1 pound Jerusalem Artichokes, cut into 1″ pieces (I did NOT peel them, but you can give it a shot if you want. Seemed like a lot of work to me, and the peels were a bit crunchy but otherwise delicious.)
- 2 T olive oil (this seemed to be a lot. Add enough to coat.)
- 1/4 t sea salt
- 1/4 t pepper(we use white pepper because The Overlord has something where if she eats black pepper she gets super sick.)
- fresh chopped rosemary (we used enough leaves from one sprig of rosemary. You can use dried, about 2 teaspoons.)
- Heat oven to 425 degrees
- Place chopped artichokes into 13×9 pan (I would use a glass pan, if I was you) and toss with other ingredients.
- Bake, stirring occasionally, until tender and browned (somewhat like roasted potatoes.) Approximately 30-40 minutes.
Island Pork Chops (adapted from a p90x recipe) SERVES 4
- 5 chops (we cut our pork tenderloin into “chops”. You can use regular pork chops too…cooking times may differ)
- 1 t salt
- 3/4 t pepper (again, we use white, but black is perfectly fine.)
- 1 t chile powder (If you like it SUPER spicy, use 1-1/2 t)
- 1-1/2 t ground cumin
- 1-1/2 t cinnamon
- olive oil
- scant 1/4 cup brown sugar
- 1/2 t pressed garlic (or finely chopped garlic..FRESH makes all the difference!!)
- 1/4 t sriracha sauce (I can’t eat Tabasco, but you can try it if you want.)
- preheat your over to 350 degrees
- in a small bowl, stir together the salt, pepper, cumin, chile powder and cinnamon until combined.
- Rub the pork chops with the spice rub you just made. I used about 1/2 teaspoon for each side…had some leftover. If you do have leftovers, store them in a plastic baggie or an airtight container.
- Pour just enough oil into a big skillet to lightly coat the bottom. (You want to brown the chops, not fry them!) Heat over medium-high heat.
- Brown your pork chops. The colour of the spice rub might fool you, but you want them to get a nice crust. (See “Chef Says” below) Should be ABOUT 2 minutes on each side. (this means don’t answer the phone or wander away from the stove while cooking these!!)
- Transfer the chops to a roasting pan or a cookie sheet (either one really is fine…I use the stoneware “bar pan” from Pampered Chef). Put in oven for 3 minutes
- While chops are in oven, mix together brown sugar, garlic and sriracha in a small bowl. After your 3 minutes are up, pat this mixture on top of each chop.
- Roast the chops until internal temp reaches 145 degrees. (APPROXIMATELY 15 more minutes. Oven temps vary and the only way you can REALLY be sure meat is done is to have a thermometer. You can cut into the chop at the thickest point too.)
- Let pork rest approximately 8 minutes after removing from oven…serve with favorite veggie!
Chef Says: you brown the pork chops before cooking them in the oven to create a nice seal, so when you put them in the oven to cook a bit more, the juices don’t run out.
Also, when you let the pork chops OR ANY MEAT rest, it allows the juices to redistribute through the meat after cooking so when you cut it, they don’t all run out.
No video today….just one last plea to vote for me here for Mamavation Mom because only two moms get chosen and there are FORTY votes separating 2nd and 3rd!! (I don’t know where I stand, but if I’m at third, another 41 votes couldn’t hurt 🙂
Also, my giveaway here ends tomorrow at noon…entries are pretty low!