Recipes from Chef John Folse - FOX 8 WVUE New Orleans News, Weather, Sports, Social

Recipes from Chef John Folse

NEW ORLEANS (WVUE) -

Here are the recipes from Chef John Folse featured Friday on the Fox 8 Morning Edition.

ROASTED JERUSALEM ARTICHOKES IN TOMATO-OLIVE SAUCE

Prep Time: 1 Hour

Yields: 6 Servings

Ingredients:

2 pounds Jerusalem artichokes, peeled and cut into (1-inch) wedges

1 tbsp tomato paste

2 pints cherry tomatoes, halved

2 cups green olives, pitted and halved

¼ cup unsalted butter

1 cup diced onions

1 cup diced celery

1 cup diced bell peppers

2 tbsp minced garlic

3 cups chicken stock

¼ cup chopped basil

salt and cracked black pepper to taste

granulated garlic to taste

1 pound pearl onions, peeled and trimmed

2 tbsp olive oil

Method:

Preheat oven to 400°F. In a large saucepan, melt butter over medium-high heat. Add diced onions, celery, bell peppers and minced garlic and sauté 3–5 minutes or until vegetables are wilted. Add tomato paste, stirring well into mixture. Add tomato halves and stock then bring to a boil. Reduce heat to simmer and cook 20–25 minutes or until slightly thickened, stirring occasionally. Stir in olives and basil and cook an additional 5 minutes. Season to taste using salt, pepper and granulated garlic. Remove from heat, set aside and keep warm. In a large roasting dish, combine Jerusalem artichokes, pearl onions and olive oil. Season with salt, pepper and granulated garlic and toss to coat well. Roast in oven 15–20 minutes or until lightly browned, turning occasionally. Remove from oven and cover with warm tomato-olive sauce. Return to oven and roast an additional 15–20 minutes or until tender, stirring occasionally. Remove from oven and let rest 5 minutes before serving.

CARROT AND POTATO PANCAKES

Prep Time: 30 Minutes

Yields: 6 Servings

Ingredients:

3 large carrots, peeled and grated

3 medium russet potatoes, peeled and grated

½ cup heavy whipping cream

½ cup sour cream

¼ cup minced chives

½ cup minced onions

¼ cup minced parsley

1 tsp minced rosemary

¼ cup flour, sifted

1½ tsps salt

¼ tsp cracked black pepper

½ cup milk

3 large eggs, lightly beaten

Method:

Place whipping cream in a chilled stainless steel bowl. Using a handheld mixer, beat cream until soft peaks form. In a separate bowl, combine sour cream and chives. Gently fold half of whipped cream into sour cream mixture. Fold remaining whipped cream into sour cream mixture, being careful not to deflate. Cover and place in refrigerator until ready to use. In a large bowl, combine carrots, potatoes, onions, parsley, rosemary, flour, salt and pepper and stir to mix evenly. Add milk and eggs and mix until a smooth batter is achieved. Heat a lightly greased griddle or skillet to medium-high heat. When griddle is hot, working in batches, drop a tablespoon of batter onto griddle to make each pancake. Do not overcrowd griddle. Cook 2–3 minutes on each side or until nicely browned, turning once. Remove from griddle and transfer to a serving platter. Serve immediately with a dollop of sour cream mixture.

ROASTED CUSHAW SOUP

Prep Time: 2½ Hours

Yields: 8–10 Servings

Ingredients:

1 large cushaw

6 tbsp butter, divided

2 cups chopped onions

1 large leek, trimmed and sliced

1 cup diced bell peppers

¼ cup minced garlic

2 large carrots, peeled and grated

2 large turnips, peeled and grated

1 tbsp chopped oregano

1 quart chicken stock

1 cup heavy whipping cream

salt and black pepper to taste

granulated garlic to taste

Method:

Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. Using a fork, prick cushaw on all sides. Place on prepared baking sheet and roast in oven approximately 1 hour, carefully rotating every 15 minutes. Remove from oven and allow to cool slightly. When cool enough to handle, cut in half lengthwise, removing and discarding seeds and skin. Cut flesh into (1-inch) cubes and set aside. In a large sauce pot, melt 3 tablespoons butter over medium heat. Add onions and leek then cook 15–20 minutes or until caramelized, stirring often. Add remaining butter, stirring until melted. Add bell peppers, minced garlic, carrots and turnips then cook 10–12 minutes or until caramelized, stirring occasionally. Add oregano and cook 1 minute or until fragrant. Add cubed cushaw and stock. Bring to a boil, reduce heat and simmer 25–30 minutes or until cushaw is extremely tender, stirring often. Remove from heat. Working in batches, transfer soup to a food processor or blender and purée until smooth. NOTE: If available, a handheld immersion blender may be used for ease of preparation. Transfer soup to a clean sauce pot over medium heat. Add cream then season to taste with salt, pepper and granulated garlic. Cook 5–7 minutes or until soup is heated through, stirring frequently. Ladle into warm soup bowls and serve hot.

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