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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Jerusalem Artichokes with Bacon and Balsamic Vinegar

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Jerusalem Artichokes with Bacon and Balsamic Vinegar Empty Jerusalem Artichokes with Bacon and Balsamic Vinegar

    Post by Lobo Sat 23 Jan 2016, 11:07 pm

    Jerusalem Artichokes with Bacon and Balsamic Vinegar Img41l
    Jerusalem Artichokes with Bacon and Balsamic Vinegar
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    Prep Time: 45 minutes
    Cook Time: 15 minutes
    Servings: 4
    Although Jerusalem artichokes have a nutty, potatolike flavor, they have a crisper texture than potatoes. They can be eaten raw or cooked and readily absorb other flavors, such as the salty taste of the Canadian bacon and the sweet tartness of the balsamic vinegar.





    • 11

    Ingredients:


    • 1 lb. Jerusalem artichokes
    • 2 or 3 slices Canadian bacon, about 2 oz. total, finely diced
    • 1 Tbs. extra-virgin olive oil
    • 3 Tbs. minced yellow onion
    • 3 roasted garlic cloves, halved (optional)
    • 1/2 tsp. freshly ground pepper
    • 2 Tbs. balsamic vinegar
    • 1 tsp. water

    Jerusalem Artichokes with Bacon and Balsamic Vinegar Wine-pairing-icon-red

    Wine Pairing

    This pairs well with juicy, medium-bodied red wines like the Josep Grau Vespres, Montsant from our Wine Club.

    Directions:

    Using a vegetable peeler or paring knife, peel the Jerusalem artichokes. Then using a mandoline or sharp knife, cut into paper-thin slices. Set aside.

    In a fry pan over medium heat, cook the bacon, turning as needed, until crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain.

    If the bacon rendered any fat, pour off all but 1 tsp. of the bacon fat from the pan. Add the olive oil to the pan and return to medium heat. When the oil is hot, add the Jerusalem artichokes, onion, roasted garlic, if using, and pepper. Sauté, stirring often, until the onion is translucent and the Jerusalem artichokes are tender to the bite but not soft, 4 to 5 minutes.

    Transfer the contents of the fry pan to a serving bowl, then return the pan to medium heat. Pour in the vinegar and water and deglaze the pan, stirring to dislodge any browned bits from the pan bottom. Add the contents of the pan to the bowl. Add the bacon and toss gently to mix. Serve immediately.
    Adapted from Williams-Sonoma Lifestyles Series, Cooking from the Farmers' Market, by Georgeanne Brennan (Time-Life Books, 1999).

      Current date/time is Thu 28 Mar 2024, 6:06 am