What happens when you put sunflowers on the tongue of a dragon? Magic. . It’s funny that every corporate job I’ve ever had, people’s comments at tasting’s would be...”It needs something green.” No. It doesn’t. Not always. Sure, color plays an immensely important part in cooking, but the burned in blacks, brown and gold hues of summer say it all. This is what cooking with fire looks like. . . .
#cityliving#voles I was clearing a brush pile and heard some squeaking. Thrown on the tarp with all the wood was also a vole nest (no they are not rats, look it up). Otherwise I noticed the strong smell of #roundup the other day, now a number of my plants next to that fence are dying, #raspberry and #sunchokes - it is hard living next to people who are so #toxic#chemical oriented. I'm pretty sure that is why my strawberry patch died.
Foraging and learning about plants is one of my favorite things to do! Got to harvest #mullein (the big fuzzy leaf), which is traditionally used for respiratory conditions and allergies. Mugwort leaves (left) are used by herbalists as an anti-parasitic, hormone regulator and PMS support. It's also used for liver conditions, as it can stimulate bile flow. Jerusalem artichoke (the root that looks like ginger) contains prebiotic fibers that stimulate the growth of good bacteria and stabilize blood sugar levels, making them a great food for diabetes and cardiovascular disease. They have a delicious savory/umami flavor and texture similar to potatoes or parsnips.
Made potato & sunchoke mash for the first time. I need to work on consistency but the overall flavor was delicious. How do you use sunchokes?
Grass fed espresso crusted filet, with mixed field greens and watermelon radishes with a balsamic vinaigrette. Side of roasted fingerling potatoes, sunchokes, and parsnips. (I’m not gonna lie,I make a freaking awesome filet)
Sunday Supper Ribeye Edition. On a day to honor the men in our lives that made us feel loved, respected, accountable and unstoppable there had to be meat on the menu. These babies were seasoned with salt, pepper and olive oil and rested in the fridge for a few hours. Pan seared and finished in the oven, they are so tender you could use a butter knife...really. Seared watercress seasoned with bacon and pecans is scattered on top. Roasted sunchokes seasoned with olive oil and a mix of ground sea salt, fennel seeds and rosemary add an earthy component. First time having sunchokes - have to admit I always passed the odd looking ginger like tubers by. DONT. They are so good..like the best sweet first in season sweet English potato and the best artichoke ever got married and had a baby. I just love discovering new foods. And yes Daboys has their own plates with cuts of steak. #happyfathersday#sundaysupper#ribeyesteak#ribeye#sunchoke#sunchokes#food#foodie#foodies#foodphotography#ilovetocook#homecooking