Celery Root and Potato Puree with Roasted Jerusalem Artichoke Croutons

Wednesday, October 07, 2015


2 medium celery roots, trimmed, peeled, cut into 1-inch cubes (about 8 cups)
1 pound potatoes, peeled, cut into 3/4-inch cubes (about 3 cups)
2 cups low-salt chicken broth
2 cups whole milk
3 garlic cloves, peeled
3 fresh thyme sprigs
1 fresh bay leaf
4 tablespoons unsalted butter, divided
8 ounces Jerusalem artichokes (also called sunchokes), scrubbed
1/2 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh thyme (for garnish)

Combine first 7 ingredients in heavy large pot. Add enough water to cover.  Sprinkle with salt.  Bring to boil, reduce heat to medium and simmer with lid slightly ajar until vegetables are tender, 15 to 20 minutes.  Drain; return to pot.  Discard thyme sprigs and bay leaf.  Stir over medium heat to dry vegetables.  Using potato masher, mash vegetables until coarsely pureed.   Mash in 3 1/2 tablespoons butter.  Season with salt and pepper.

Preheat oven to 425 F.  Cut Jerusalem artichokes into 1/2" cubes.  Place in medium bowl; add oil, sprinkle with salt and pepper; toss to coat.  Dot with remaining 1/2 tablespoon butter.  Transfer to rimmed baking sheet; roast until tender and golden brown, turning occasionally, about 25 minutes.

Place celery root and potato puree in serving bowl. Sprinkle Jerusalem artichokes with chopped thyme and serve.

Pumpkin and Gorgonzola Soup

Wednesday, October 07, 2015

Modified from:

15 oz. pure pumpkin puree
1 1/2 cups chicken stock
1 tsp ground sage
1 can (12 oz) evaporated milk
3/4 cup crumbled Gorgonzola cheese
1 large scallion, finely chopped

Cook pumpkin, chicken stock and sage in large saucepan over medium-high heat, stirring frequently, until mixture comes to a boil.   Stir in evaporated milk and cheese.  Reduce heat to low; cook, stirring frequently until most of the cheese is melted.  Sprinkle with scallion before serving.  Season with ground black pepper, if desired. Read More...

Apple and Fennel Salad

Wednesday, October 07, 2015

Courtesy: Beth Knorr

Autumn Crepes

Wednesday, October 07, 2015

Courtesy of:  Chef Ross Dilley

Crepe Ingredients
2 cups whole milk
1 tablespoon sugar
1/4 teaspoon salt
3 tablespoons butter, salted or unsalted, melted
1/2 cup buckwheat flour
3/4 cup unbleached all-purpose white flour
3 large eggs

Filling Ingredients
Mackenzie Creamery Roasted Pumpkin Chevre or spiced cream cheese

Topping Ingredients
6 large Bosc pears
1/4 c butter
3 T brown sugar
Nutmeg, pinch
Cointreau, optional
Almond Slivers
Cocoa powder

Pumpkin Gratin

Wednesday, October 07, 2015

Courtesy of:  Jacques Pepin for


1 can (15.5 oz) pure pumpkin puree (not pumpkin pie filling)
3 large eggs
1 cup heavy cream
3/4 cup grated Swiss cheese
3/4 tsp salt
1/2 tsp freshly ground black pepper
1 tsp unsalted butter
1 tbsp grated Parmesan cheese

Preheat oven to 350 degrees.  Spoon the pumpkin puree into a food processor and add the eggs, cream, Swiss cheese, salt and pepper.  Process for 10 to 15 seconds to combine.  Coat a 6 cup gratin dish with the butter.  Fill the dish with the pumpkin mixture.   Sprinkle the Parmesan cheese on top and bake for 35 to 45 minutes until set and lightly browned on top.

Makes 4 servings.


Curry Paste

Friday, September 18, 2015

Courtesy of: Heather Roszczyk

2 small chili peppers
4 shallots
3 cloves garlic
1/4 cup cilantro
1 stem lemon grass, white part only, chopped
2 Tbsp fresh ginger
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp black pepper
2 Tbsp lime juice

Place all ingredients in a food processor and process to a smooth paste. Add additional lime juice if necessary.

Tip: store extra in 1 Tablespoon-sized ice cubes in the freezer. Read More...

Vegetable Curry

Friday, September 18, 2015

Courtesy of: Heather Roszczyk 

Chili Oil Vinaigrette

Friday, September 18, 2015

Courtesyof:  Sage Culley 

Sage's Bad A$! Lettuce Wraps

Friday, September 18, 2015

Courtesy of:  Sage Culley  

Potato Curry Pie

Friday, September 18, 2015

Courtesy of: Christina Shahriari 

Go Back


spring kalamata daisy pesto meatballs bosc turnip cucumber crisp apples cream cheese celeriac tortillas baguette chimmichurri strawberries reggiano onion green pepper coconut milk almonds sour cream anchovy peas tenderloin Side plums capers Jerusalem artichoke cockaigne creme mushrooms radishes wheat flour Vegan Red Onion turnips roasted bell pepper Squash buckwheat eggs sandwiches yellow onion gorgonzola celebration plum tomatoes yogurt scapes fennel seeds chocolate latkes currants parmesan oats caesar honey cantaloupe cilantro pepper remoulade sauce cointreau polenta shitake couscous fennel jack pineapple conserve compote strata Recipes maple syrup shiitake bloody mary biscuits coeur coeur a la creme watercress Salad gin chiles Potato absinthe walnuts leeks vegetarian Greens fennel bulb thai pie Salsa radish arugula sunchokes gruyere Bread rouille Chevre Rice wine vinegar vegetable mint cornmeal Shitake Mushrooms kluski spelt lemon grass curry vinaigrette fondue chorizo pine nuts frittata pecan carrot tops gouda bbq bruschetta collins fritter stuffing Eggplant kohlrabi jack cheese tart gratin Tomatoes nectarine melon sherry pickled Kale shallots zucchini garlic shelling vanilla wafers imam cake paste green beans ramps coriander parmigiano gazpacho Corn maple sweet potato almond milk Spinach chipotle dilly beets sour asparagus beet greens bayeldi feta Tomatillos Farmers' Market beer casserole mustard greens poblano cauliflower pasta plum cheese Spread pears beet fritters peach barley potatoes basil egg noodles Cider Soup celery hearts olives pudding sandwich snow peas mushroom chili knots artichoke bacon spiced winter squash tomato corn pie buttermilk chicken dinner salad walnut oil verde sweet steak tuscan onions tomato cranberry bulgar Drinks peppers baby bok choy chimichurri heavy whipping cream strawberry pancake butter Apple chilies okra pumpkin bok choy muffins pecans chili peppers bean dijon swiss celery root dill flank steak brown sugar tomato juice hickory scallions white beans rhubarb hazelnuts pork flank blueberry tostadas cream Leek jam blue cheese kirsch slaw Cranberry Beans bread pudding beef Swiss Chard carrots lettuce pork chop tomatoe autumn goat Cheese berry Poblano Chili habanero Beans egg wasabi Dressing prosciutto carrot fronds wrap carrot top anise chives shrunken heads crepes syrup bulgar wheat Butternut sausage sesame panzanella fraiche chicken