Warm Jerusalem Artichoke Salad With Bacon & Egg

Sometimes I find it really hard to move into the winter, after having just wonderful summer salads!

So here's a warm salad that will stop you having the blues!

Recipe for four:

6 jerusalem artichokes, peeled and sliced thick
6 rashers bacon, cut into 1" pieces
4 eggs, boiled for 7 minutes then chilled, peeled and quartered
1 avocado, cubed
3 large hearts of romaine lettuce, ends removed and cut on the diagonal
olive oil
salt and pepper
pinch chili flakes
sherry vinegar

First fry the artichokes in a little oil until browned.  Set them aside in a dish.  Using the same pan brown the bacon and set that aside.  Pour the fat from the pan into a large stainless steel bowl, (not more than about two tablespoons).

Place the bowl on the stove over medium low heat, add the vinegar and cook it for a bit so it blows off some of the acid.  Now add some salt, pepper, chili flakes, bacon, artichokes and lettuce.  Toss the bowl or stir you have to to combine the ingredients.  Barley warm the lettuce, it should be warm but not to wilted.

Plate onto slightly warm plates, and then add the egg and avocado...

Bon Appetit!  Chef Hobbes

Roasted Chicken Thighs With Artichokes, Herbs And Lemons

Although this dish take about 1 hour and 45 minutes to cook, there is almost no prep, which makes a great easy friday night dinner, with not many dishes to do, just pop it in the oven and sit back with a glass of wine!

Recipe for two:
4 organic chicken thighs, skin on and bone in
2 artichokes, trimmed
2 lemons, cut in half
1 onion, peeled and quartered
1 head of garlic, separated but not peeled
1 acorn squash, quartered and seeded
Hand full of cherry tomatoes
A few springs of thyme
1 c Madeira
Olive oil
1/2 stick butter
Salt and pepper

Tip:  By leaving the skins on the garlic, this helps them not get to burned or black!

Set the oven to 400*  Place chicken thighs in a roasting pan with some olive oil and salt and pepper.  While the oven is getting hot, boil the trimmed artichokes, ( by trimming I mean remove the small leaves at the stem and shorten the stem if it's to long, then cut off the sharp needles on the ends of the leaves ).
When the artichokes are almost done, remove and drain.  When they are cool enough, cut in half length ways and remove the fine hairs or the choke!

Place the oiled thighs in the oven and cook for about 30 minutes, then remove and add some more olive oil and all the ingredients  except the tomatoes, wine and butter.  Make sure that the artichokes and lemons are face down so they caramelize.   Cook for about 45 minutes and check for doneness, if the chicken is getting to done pull it out and return it later.  If everything is caramelizing nicely then add the wine, butter and tomatoes and cook for a bit more or until the liquid has reduced.  The chicken should be crispy and the vegetables browned, and just enough liquid to sauce the plates...

Serve on to warm plates.

Bon Appetit!  Chef Hobbes

Jerusalem Artichoke Warm Spinach Salad With Bacon, Egg & Parsnip Chips

Freaking great warm salad, it's crazy good!

Recipe for four:
6 Jerusalem artichokes, peeled and sliced
1 parsnip, peeled and sliced
4 eggs, boiled for 7minutes, peeled and cut in half
6 slices nitrate-free bacon, cut into 2" pieces
1 container organic baby spinach
Olive oil
1 T sherry vinegar
Salt and pepper
Pinch chili flakes

When boiling eggs, well, just do it this way!  Place the eggs in a saucepan and cover with water and a little sea salt.  Bring to a boil and set the timer for 7 minutes, reduce heat to a gentle roll.  When done chill eggs under cold water for a few minutes then peel.

First fry the bacon in a little olive oil until brown, then keep warm in the oven.  Do the same with the parsnips and artichokes.

In a stainless steel bowl add the oil and fat from cooking the bacon, parsnips and artichokes.  Then add the vinegar.  Put the bowl on the stove over medium low heat until the vinegar bubbles, then reduce the heat to low and add the spinach, bacon, artichokes and parsnips, now toss and add the seasonings.  Don't cook it, just warm the spinach a little, when it starts to melt, then plate it!  Serve on warm plates with the egg.

Please note:  If you want to live a healthy life, use 100% organic and nitrate-free products!

Bon Appetit!  Chef Hobbes