Egyptian Walking Onion
Garden Herb Packs
We went to the cabin for the holiday weekend and took a few items with us. We used the spinach salad to make a spinach, strawberry and onion salad with a poppyseed dressing. Delish!
Also while at the cabin, we made sunchoke dip with half of the sunchokes. Not my favorite recipe. Too bland and the texture wasn't right for me.
So far, the best use of the sunchoke was sunchoke pancakes (like potato pancakes). I think cooking sunchokes at a very high temperature so you get them nicely brown and crispy is the way to go. With the sunchoke pancakes, we had the asparagus with poached egg, ramp biscuits, and radish.
Sunchoke (jerusalem artichokes) Pancakes
via What's in the box
1 small onion
1 ½ pounds of Jerusalem artichokes, scrubbed
1 large egg, lightly beaten
½ cup of all-purpose flour
1 tablespoon of pure maple syrup
1 tablespoon of walnut or hazelnut oil (Optional) -- I used hazelnut
1 ½ teaspoons of kosher salt
1/8 teaspoon of freshly ground black pepper
A pinch of cayenne
1/8 teaspoon of freshly grated nutmeg
¼ cup of vegetable oil, or more as needed
1 tablespoon of butter
Using the shredder attachment, grate the onion in a food processor or through the largest holes of a hand grater, and transfer to a large bowl. Do the same with the Jerusalem artichokes.
From Second Helpings from Union Square Cafe by Danny Meyer and Michael Romano
Ramp Biscuits from Bon Appetit April 2009
- 3/4 cup chilled buttermilk
- 3/4 cup thinly sliced trimmed ramps (bulbs, stems, and green tops)
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
- 1 large egg, beaten to blend (for glaze)
- 1/2 teaspoon coriander seeds, cracked
The last (and I mean last, we're not getting anymore) of our ramps, we made Ramp and Green Garlic Pasta.
Fantastic recipe. Simple and delicious. Even Owen liked it!