Roasted Sunchokes with Brown Butter-Cider Vinaigrette

Recipe written by Jamie Malone

Chef Jamie Malone makes a tangy, lush and slightly spicy vinaigrette that is delicious on sweet sunchokes and fresh spinach. 

(copied from Food and Wine Magazine December 2014)

1. 2 pounds sunchokes (Jerusalem artichokes), scrubbed and cut into 1-inch pieces
2. 1/4 cup extra-virgin olive oil
3. 4 thyme sprigs
4. 8 garlic cloves, crushed
5. Kosher salt
6. 1/4 cup apple cider vinegar
7. 2 tablespoons minced shallots
8. 1/2 teaspoon crushed red pepper
9. 1 teaspoon honey
10. 2 tablespoons unsalted butter
11. Black pepper
12. 2 cups fresh spinach leaves
13. 1/4 cup chopped chives

1. Preheat the oven to 375°. On a baking sheet, toss the sunchokes, oil, thyme sprigs and garlic and season with salt. Roast for about 1 hour, stirring occasionally, until golden and tender. Discard the thyme sprigs and garlic. Transfer the sunchokes to a large bowl.
2. Meanwhile, in a saucepan, cook the vinegar over moderate heat until reduced to 2 tablespoons, 3 minutes. Transfer to a bowl. Stir in the shallots, crushed red pepper and honey.
3. Wipe out the saucepan. Add the butter and cook over moderate heat until golden brown, 2 to 3 minutes. Whisk the butter into the vinegar mixture and season with salt and pepper.
4. Add the spinach, chives and vinaigrette to the sunchokes; season with salt and pepper and toss to coat. Serve warm.

BABY SALAD GREENS WITH PEARS AND GORGONZOLA

assorted baby salad greens

2 pears, cored and chopped and marinated in lemon juice and water to prevent browning

1/2 cup sunflower seeds

1 cup of crumbled Gorgonzola

Balsamic Basil Vinaigrette (recipe below)

     Assemble salad in layers with greens followed by pears, seeds, and Gorgonzola.  Add dressing just before serving.

 

BALSAMIC BASIL VINAIGRETTE

(example of a sauce through emulsion)

Makes about 1 1/2 cups of dressing

1/4 cup balsamic vinegar

1 tsp finely chopped garlic

2 tsp finely chopped shallots

1 cup basil-infused olive oil

Freshly ground pepper

   Saute garlic and shallots in 1 T. olive oil a small skillet  Add balsamic vinegar and heat. 

Whisk in basil oil and season to taste with salt and pepper.