Cooking Class Recipes |  | |
The following recipes were demoed at Delia's cooking school this fall 2009.
The class was titled:
Getting Back To Your Roots
Sunchokes, also known as Jerusalem artichokes, have a subtle taste of both artichokes and potatoes. They are available in the fall and winter months.
Sunchoke Soup
(2 quarts)
3 1/4 lb. sunchokes, peeled
4 tbsp. butter
1 large or 2 medium onions, peeled & diced
1 bulb fennel, washed & diced
6 fresh thyme sprigs, leaves picked
2 fresh winter savory sprigs, leaves picked (optional)
1 bay leaf
2 qt. chicken stock or water
Salt & pepper to taste
3/4 cup lemon juice
1 cup heavy cream (optional)
Sunchoke chips (optional garnish)
Cut 3 lb. of the peeled sunchokes into quarters and place in water
with cup lemon juice to keep them white.
Reserve the remaining lb. sunchoke in some lemon water to make
the chips.
In a 3 qt. saucepan, melt the butter. Add the diced onion, fennel,
chopped thyme and savory, and the bay leaf. Lightly saut until the onions
are transparent. Add the diced sunchokes. Cook approximately 2 minutes
more. Pour in the stock or water (you may use the lemon water from the
sunchokes). Taste for seasoning; add salt and pepper as needed. Cover and
bring to a boil. Once boiling, stir and reduce heat to simmer and cook
approximately 30 minutes, until sunchokes are very tender. Remove from
heat, using an immersion blender to pur e the soup to a fine consistency;
add the remaining lemon juice and heavy cream (optional). Taste for
seasoning and adjust. The soup should have a creamy, full-bodied flavor.
To make the chips:
Heat 3 cups of vegetable oil in a wok or deep saucepan to 350 .
Slice the sunchokes very thin on a mandolin or vegetable cutter. Pat
dry on towels. Drop into the hot oil, turn with a skimmer, and cook until
golden brown. Remove from the oil to drain on paper towels. Sprinkle with
salt, and they are ready to place on top of each soup bowl as a garnish.
Beet, Goat s Cheese and Shiitake Mushroom Tarts
(serves 6)
The base on these tarts are beet slices, not a pastry dough.
For tarts (preheat oven to 400 ):
9 medium beets, cooked
12 oz. fresh goat s cheese
6 fresh tarragon sprigs
1 tbsp. dijon mustard
15 large shiitake mushrooms
2 tbsp. vegetable oil
2 tsp. chopped garlic
Salt & pepper
Peel the cool cooked beets and slice into 1/4inch rounds.
Mix the goat s cheese with picked and chopped tarragon leaves, dijon
mustard, and a pinch of salt and pepper. Divide into 6 equal portions, form
into balls, and flatten into cakes.
Cut the stems from the shiitakes. Toss with oil and garlic; season with
salt and pepper. Place on a baking sheet and put in the oven to roast for
approximately 8 minutes. When cooked, remove from oven, let cool
slightly, and slice into 1/4inch pieces.
Assemble the tarts using a 4-inch metal ring placed on an ovenproof
baking sheet. Lightly brush oil on the baking sheet. Arrange the beet slices
in a circle overlapping the slices, to create the base. Next place the flattened
goat s cheese cakes and top with 1/6 of the shiitake mushrooms, sprinkling
them evenly over the goat s cheese. Finish with a top layer of beets,
overlapping in a neat circular pattern. Place in refrigerator until ready to
use.
When ready to serve, put the baking sheet with beet tarts into a 400
oven for approximately 10 to 12 minutes. Remove and serve.
You may want to serve the tarts on a green salad with pickled ginger
dressing, or as a side dish to an entr e of your choice.
Baked sweet potatoes, feta & olives
(4 servings)
Feta stuffing
8 oz. feta, broken into pieces
tbsp. fennel seeds
1 medium red chili, seeded & julienned
1 garlic clove, minced
1/2 tsp. coriander seed, crushed
Extra virgin olive oil
4 medium sweet potatoes
Olive oil
Fresh ground pepper
1 cup black gaeta olives
20 sprigs cilantro, coarsely chopped
Mix the feta with all the other stuffing ingredients. Sprinkle with
olive oil just to moisten. Cover and refrigerate to let marinate.
In a preheated 350 oven, bake the unpeeled sweet potatoes until
tender, about 40 to 50 minutes. Check with a metal skewer or squeeze
them.
When done, remove from oven. Split them open lengthwise. Sprinkle
with a little oil and pepper, and stuff with the marinated feta. Divide the
olives and cilantro among the potatoes. Serve with the following salad.
Kale, red cabbage & sunflower seed salad
(8 servings)
4 to 6 kale leaves, washed and dried
1/4 head red cabbage
1 small cucumber
1 small red onion (optional), thinly sliced
3 tbsp. tamari sunflower seeds
Coarse sea salt for sprinkling
Pickled Ginger Dressing
(makes 1 1/2 cups)
3 tbsp. pickled ginger slices
2 tbsp. honey
1 tsp. Chinese five-spice powder (optional)
3 tbsp. rice vinegar
1/2 cup water
2 tbsp. walnut oil
In a food processor, combine the ginger, honey, and five-spice
powder. With motor running, add the vinegar, water, and walnut oil.
Blend well, taste for seasoning, and add salt and pepper if needed.
Finely shred the kale and red cabbage. Place in the bowl with
dressing. Julienne the cucumber with skin on and without seeds, and add
to the bowl. Add red onion (optional), sunflower seeds and sea salt. Toss
together. Serve with the baked sweet potatoes.
Yucca Croquettes
12 pieces
1 1/2 to 2 lb. yucca, peeled & quartered
4 oz. butter
1 medium onion, diced
1/2 cup lime & orange juice
Cut the yucca in large quarters.
Cook the yucca in salted water until soft and tender.
Cook the onions slowly in the butter until transparent.
Remove the yucca from heat and drain in a colander.
Place in a bowl and mash coarsely.
Add the onions in butter.
Stir in the lime & orange juice.
Taste for salt and pepper.
Shape into 12 2 1/2- to 3-inch cylinders, then shape into cones.
Roll in cornstarch.
Cook in preheated 350 frying oil until golden.
Serve with banana leaf wrapped grouper and perhaps a fresh mango sauce.
Root Vegetable Gratin
One 12-inch rectangular casserole
For sauce:
3 oz. butter
1/2 cup flour
1 quarts heavy cream or milk
1 tsp. grated nutmeg
1 cup grated cheese (swiss, comte or parmesan)
Salt and pepper to taste
Melt butter over medium heat in a sauce pan. Add flour and mix well.
Cook the roux slowly, stirring constantly until it is golden in color but not
brown. Stir to cook out flour taste. Then whisk in the cream and nutmeg.
Stir often and bring up to a boil. Turn down heat and let simmer for 10
minutes. Remove from heat and strain if necessary. Add cheese. Then the
sauce is ready to add your vegetables.
Preheat oven to 400 .
Vegetables:
3 turnips
3 rutabagas cut into inch cubes
1 bunch black kale, cut into strips
2 cups of leeks cut into inch rounds and washed
11/2 cups raisins [optional]
In a large mixing bowl, combine the vegetables and raisins folding all of
them in the sauce. Pour into baking dish. Optional: Top with 1 cup of
additional cheese.
Bake in 400 oven until golden and bubbling throughout.
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