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The Jerusalem artichoke (Helianthus tuberosus), also called sunroot, sunchoke, wild sunflower, [3] topinambur, [3] or earth apple, is a species of sunflower native to central North America. [ 4 ] [ 5 ] It is cultivated widely across the temperate zone for its tuber , which is used as a root vegetable .
Sunchokes are delicious when thinly sliced and baked or as a base in salads. Plus, they don’t require peeling. The thin, edible skin adds extra flavor and texture. DronG/Istockphoto. 9. Carrots
Seared Scallops with Sunchoke, Apple Purée & Lime (Pablo) Kombu Braised Short Rib with Artichoke, Asparagus, Fava Beans & Carrot (Team) Third Course: Soy Milk Custard with Strawberries, Cardamom, Almond Streusel & Lemon Verbena (Brandon) Goat Cheese Roulade with Corn, Blueberries & Candy Corn (Brandon)
A reviewer for Condé Nast Traveller described some of the dishes: "Lobster Gelée (with Maine uni, melon ceviche, and bergamot oil), the Sunchoke Tart (with a caramelized-salted egg yolk custard, Maitake mushroom mayonnaise, and sunchokes skins); and the Braised Beef Cheek (with dried turnip, black finger lime, and burnt cabbage reduction ...
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Located in a medical complex off Red Bank Road, Alara's menu walks the line between high-end formality and button-down whimsy. The former includes opulent seafood towers and dry-aged steaks, while ...
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