Tag Archives: smoked turkey

Sunchoke? Jerusalem Article? Huh?

When we received sunchokes (or Jerusalem artichokes, as they are also known) in an all-local bin from Pure Sprouts, I wasn’t quite sure what to with them. I had never heard of them before, and I can’t say they looked like anything particularly special. They looked a bit like ginger root, with a slightly pink hue. To learn a little more about it, I pulled out my go-to veggie guide From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce. (If you ever plan on cooking a vegetable, buy this book. It tells you the background, how to grow, storage, cooking tips, flavor profile, and recipes for pretty much anything)

This is a tidbit of what I learned:

  • A Jerusalem Artichoke has nothing to do with Jerusalem or artichokes.
  • It is the root tuber of a wild sunflower and is native to North America.
  • Harvest begins in late fall and lasts through light frost.
  • The flavor is very adaptable and is mild, sweet and nutlike.
  • They are great sources of iron and niacin and actually lower blood sugar, so they are recommended for diabetics.
  • Sunchokes can be eaten raw or cooked, peeled or not.
  • You can sauté, stir fry, steam, simmer, bake or boil them. (Mash them for a change from mashed potatoes!)
  • Store them in a plastic bag in the fridge for up to 2 weeks. For long term storage, bury them in sand in a cold but not freezing environment.

After reading up on the sunchoke, I decided to turn my stock of them into a soup, combined with carrots and rutabagas. To “hearty up” the soup for Kevin, I made some smoked turkey croquettes to serve in the soup. It was a great addition, but this soup is fantastic on its own, too!

P.S. This soup is very inexpensive to make!

Sunchoke Soup with Smoked Turkey Croquettes

Sunchoke Soup with Smoked Turkey Croquettes

Sunchoke, Carrot & Rutabaga Soup (with optional Smoked Turkey Croquettes)

Soup Ingredients:

Soup Ingredients

Soup Ingredients

  • 1 onion (Jett’s Natural Produce)
  • drizzle olive oil
  • 2 tsp thyme (my garden)
  • 1 beer (someone had left this Amstel at our house—It worked well in this soup!)
  • 2 medium rutabagas (Pure Sprouts)
  • 7 sunchokes/Jerusalem artichokes (mine were each about 3 inches long by 1.5-2 inches thick) (Pure Sprouts)
  • 7 small-medium carrots (Pure Sprouts)
  • 2 c. stock or broth (we used homemade smoked turkey stock)
  • Smoked Turkey Croquettes, optional (recipe follows)

Soup Directions:

  1. Slice onion and cook in a drizzle of olive oil in a large pot over medium-high heat until starting to soften.
  2. Add thyme and cook until fragrant.
  3. Reduce heat to medium-low and add 1/3 of the beer. Cook and stir until beer is almost gone. Continue adding beer a third at a time, cooking and stirring, until onions are caramelized.
  4. Peel and dice rutabagas, sunchokes and carrots, and add them to the pot.
  5. Add another drizzle of olive oil and sauté for a few minutes, until edges of root vegetables are just starting to turn golden.

    Veggies Sautéeing

    Veggies Sautéeing

  6. Add stock or broth and bring to a boil.

    Simmering

    Simmering

  7. Simmer 20-30 minutes, or until vegetables are soft and falling apart.
  8. Use an immersion blender, or work in batches in a regular blender, to purée the soup.
  9. If adding smoked turkey croquettes (recipe follows), place a few in center of bowl. Ladle soup around croquettes.

Smoked Turkey Croquettes

Croquette Ingredients:

Croquette Ingredients

Croquette Ingredients

Croquette Directions:

  1. Preheat oven to 450.
  2. Mince onion in food processor.
  3. Add smoked turkey and pulse until finely ground.

    Chopped Turkey & Onion

    Chopped Turkey & Onion

  4. Add sweet potato and thyme and process until smooth.
  5. Form turkey and potato mixture into slightly flattened patties about 2 inches wide by about 1 inch thick.

    Unbreaded Croquettes

    Unbreaded Croquettes

  6. Crush pretzels into medium crumbs and spread on a plate.
  7. Press croquettes into pretzel crumbs.
  8. Place on greased cookie sheet.
  9. Bake for 15 minutes, flipping halfway through.
  10. Serve with sunchoke soup!
Sunchoke Soup with Smoked Turkey Croquettes

Sunchoke Soup with Smoked Turkey Croquettes

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Superfood Soup & Turkey Paninis

I normally don’t post on the weekends, but with the snow in the Lehigh Valley today, I thought a soup recipe might be necessary. I’ll be headed out shortly to chaperone some cookie booth sales all day, but for those of you who are happily snowed in (or if you live elsewhere without snow and just want something delicious and healthy to warm you up today), give this soup a try! Also, if you can get there, the SteelStacks winter market will have many of these ingredients from 12-4 today. The veggies in this soup are all known “super foods” so it’s also jam packed with healthy nutrients and amazing flavor. Of course, one of the best things about soup is that you can’t really mess it up, so if you can’t get to the grocery store and are missing some ingredients, substitute as you see fit!

I’ve also included a ridiculously simple recipe for smoked turkey paninis that pair really well with this soup. So, curl up under a blanket, put on a good movie, and cozy up with this soup and sandwich duo. (It’s also a relatively quick meal to make on a weeknight!)

Superfood Soup

Ingredients:

Ingredients

kale, leftover sweet potato, garlic, onion, leftover brussel sprouts, smoked turkey broth, olive oil

Directions:

  1. Chop onions and mince garlic, then sauté in olive oil in large dutch oven.
  2. Roughly chop Brussels sprouts and add to onion mixture.

    Brussels Sprouts, Onion, Garlic

    Veggies Sautéing

  3. Separate thick stems from kale, chop, and add to veggies in pan, saving leaves for later.
  4. Sauté veggies over medium-high heat until sprouts are just turning golden and onions are translucent.
  5. Add stock or broth to pan. Bring to boil over medium-high heat, then reduce heat and simmer 10 minutes.
  6. Chop sweet potato and kale leaves and add to soup. Simmer 5 minutes.
  7. Serve hot with paninis!

Turkey Paninis with Kale & Mozzerella

Ingredients:
To make 2 paninis.

Ingredients

seeded sourdough bread, mozzerella cheese, kale, smoked turkey breast

  • good, crusty bread (we used seeded sourdough from Apple Ridge Farm)
  • fresh mozzarella (Klein Farms)
  • 4 kale leaves (use the thick stems in the soup)(Jett’s Produce)
  • 4 slices turkey breast (I used leftover smoked turkey)

Directions:

  1. Cut bread into four 1/2″ slices.
  2. Arrange kale leaves on 2 slices of bread.
  3. Arrange turkey on top of kale.
  4. Slice mozzarella and place on top of turkey.
  5. Add top piece of bread and grill on preheated panini press or tabletop grill for 3-5 minutes, or until bread is toasted and cheese is melted.
  6. Serve with soup!
Soup and sandwich

The perfect combination for a snowy day.

 


Saffron Risotto & Smoked Turkey Hash

One of Kevin’s signature dishes is saffron risotto (or “yellow rice,” as he calls it). His grammy in Delaware taught his family this recipe, and it is by far one of his favorite dishes. For many years, Kevin was the only one who prepared this dish for us since he was so particular about it, but I’ve finally gotten the confidence to make it myself (although I still call him in to make sure it is ready to add the Parmesan cheese). He insists in should be made in a dutch oven and stirred with a wooden spoon. This year, as part of a Christmas gift, his grammy gave him a box of rice and some of the signature saffron packets she uses to create the golden-hued, creamy dish. So, after I cooked up my vats of turkey stock, we put some to use making a big pot of risotto. We paired the risotto with a hash of sorts, blending mushrooms, spinach and smoked turkey into a spicy winter meal.

Kevin’s Saffron Risotto (or Yellow Rice)

Ingredients:

Ingredients

Ingredients (I forgot to include parmesan & pepper in the picture!)

  • 1 c. rice
  • 2 cans worth (about 28 oz.) chicken or turkey broth (we used homemade turkey stock)
  • half a 1/220 oz. packet saffron or a few threads saffron, crushed
  • 3 T. butter (Flint Hill Farm)
  • palmful grated parmesan cheese (Klein Farm)
  • ground black pepper

Directions:

  1. Melt butter over med-high heat in large dutch oven.
  2. Add rice and cook, stirring constantly, until slightly browned and nutty smelling.
  3. Reduce heat to low and add one quarter of the chicken broth to the rice, saffron and some black pepper. Stir well.
  4. Simmer over low heat until liquid is almost completely absorbed into rice.
  5. Add another quarter of the broth and some more black pepper. Stir well.
  6. Repeat simmering until liquid is almost absorbed, adding a little more broth and pepper, and stirring, until all broth is used. Stirring upon each addition is important—It’s what makes the risotto creamy!

    Kevin Smelling Risotto

    Kevin using his nose to see if the risotto needs more black pepper.

  7. When the last of the broth is nearly absorbed, add the parmesan cheese and stir.
  8. Serve hot.

Smoked Turkey Hash

Ingredients:

Ingredients

Ingredients

Directions:

  1. Smash garlic and sauté in a little olive oil until fragrant.
  2. Slice mushrooms and add to garlic & olive oil.
  3. Add cumin, paprika, and hot sauce. Sauté until mushrooms are lightly browned.
  4. Chop turkey and add to mushroom mixture. Sauté until turkey is heated through.
  5. Add spinach and cook until just wilted.
  6. Enjoy!
Saffron Risotto & Smoked Turkey Hash

Saffron Risotto & Smoked Turkey Hash


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