I bought this book.  Yup.  At the end of winter... what the hell.
It's awesome.  I don't know why I didn't think of this before.  It makes so much sense to obtain a book specifically for seasonal cooking.  I only just got it and already the pages are all dog eared and it has inspired 2 recipes out of my kitchen.  This is one of those recipes.
Jerusalem Artichokes have been a part of our lives recently because they've been available in our food box.  This is the last week that they're being offered (so far as my muddled brain can tell) so I've taken advantage of it by using them... twice.  That's twice more in one week than I've ever cooked them before.  EVER.  Feeling pretty proud.


We're approaching that time of year when the weather is starting to change and spirits are lifting and with it expectations are starting to rise.  I'm anticipating food... thinking about garlic scapes and fiddle heads and parsley growing again.  But for now it's the dregs.  Cleaning out the freezer, working through the cold room.  That kind of thing.  I am definitely looking forward to the days when I can pick fresh green beans from the garden and slice a tomato and smell that smell.  I am looking forward to fresh veggies being exciting again.  But for now, I am looking at my jars and freezer bags and trying to get through.
Winter 2012 has marked a big change for me.  I now have a winter salad.  I usually eat green every day - at least I try to.  I've now adapted my summer fresh greens to winter 'thinly sliced cabbage and shredded carrot' salad.  I officially like canning.  It's been a success.  I also officially like beets and L O V E beet pickles.  That's a big one.  I've been able to skip my food box for a week here and there because of all the garden veg and that's a savings for sure.  A shift has happened.


So back to Jerusalem Artichokes.  This recipes takes advantage of how potato-esque they can be.  It's also simple.  Ridiculously simple.  We have a local mushroom grower who provides mushrooms year round here in Ontario making the dish local and almost fresh - as fresh as you'll get in March.  The recipes was a total success as far as I'm concerned.  I served this as a main course and therefor was happy to add bacon - when am I not happy to add bacon.  However, if I were serving this alongside another dish and/or wanted it to be vegetarian then I would leave the bacon out and I'm sure that the dish would stand up well.
So, with my new winter cookbook, I feel well armed... ummm... for winter (?)


Jerusalem Artichoke and Mushroom Roast adapted from 'Winter Harvest Cookbook'
serves 4

2 cups mushrooms (I used local button) quartered
2 lbs jerusalem artichokes, scrubbed and cut into large chunks
vegetable stock
3 rashers bacon, chopped
1 small onion, diced
2 cloves garlic, minced
salt, pepper (to taste)
4 dashes of nutmeg
2 dashes of ground ginger or 2 tbsp freshly grated ginger
1/3 cup cheddar cheese, shredded
1/4 cup parmesan, shredded
few dabs of butter

Place the jerusalem artichokes in a pot.  Add vegetable stock until the artichokes are almost covered.  Bring to a boil and then turn the heat down to a simmer.  Keep them simmering for about 15 - 20 minutes or until they soften but aren't yet mushy.  Remove from heat.
Preheat oven to 450 degrees F.
Heat a medium skillet or pot over medium heat.  Add the bacon and fry until just beginning to brown.  Add in the onion and saute together until the onion just begins to soften.  Add in the garlic and the mushrooms.  May need to add a little more oil because the mushrooms will absorb a lot of oil.  Saute another 3 - 5 minutes.  Add the artichokes and about 1/2 cup of the liquid from the artichokes.  Stir and add the nutmeg and ginger, salt and pepper (check the tastes first with the salt and pepper because if you are using stock then the quantities of salt may vary depending on the brand - start by adding a little salt at a time).
Pour the whole thing into a casserole dish.  Sprinkle the cheeses over the top.  Dab about 4 - 5 dots of butter on the very top.
Bake for about 20 minutes.  The cheese should be all melted and bubbly.
Serve with rice or mashed potato.