SUNFLOWER – GRAYSON, PEAR, HONEY

Share

Sunchoke Puree

1. Once peeled, cut the sunchokes into medium sized pieces and place in a non-reactive sauté pan with the cold water, oil, and salt.
2. Cook over high heat until all of the water has evaporated, transfer to a Vita-Prep blender, and process over high speed while continuously plunging.
3. Add the Ultratex 3 and pass through a fine meshed sieve. Yields 375 grams.

Sunchoke Chips

1. Heat the oil to 285 degree F.
2. Slice the sunchokes 1/8″ thickness on a Japanese mandolin.
3. Add to the oil and cook and increase heat.
4. Once golden brown and crispy, remove the chips to a pan lined with paper toweling.
5. Season with salt and reserve at room temperature.

Sunchoke in Honey

1. Preheat a water bath fitted with a thermal circulator to 85 degrees C.
2. Peel the sunchokes and place them in cold water with the juice of the lemon.
3. Slice to 1/8″ thickness on a Japanese mandolin and and immediately return to the acidulated water.
4. When finished slicing, remove from the water and pat dry with toweling.
5. Place in a mixing bowl and add remaining ingredients.
6. Toss well and place in a sous vide bag.
7. Vacuum pack under high pressure and cook in the water bath for 50 minutes.
8. Shock in an ice bath and store refrigerated until needed.

Sunflower Powder

1. Place the sunflower oil in a mixing bowl and add tapioca maltodextrine.
2. Incorporate with a whisk and season with the salt.
3. If the mixture is not like a powder, add more tapioca maltodextrine as needed.

Sunflower Heart

1. Preheat a water bath fitted with a thermal circulator to 85 degrees C.
2. Remove all outside petals of the sunflower and expose the heart.
3. Using a knife, remove all of the stamen from the heart and store in acidulated water.
4. Depending on the size of the heart, cut each heart into 6 wedges and return to the water.
5. Remove from the water, pat dry with paper toweling, and toss well in a mixing bowl with the remaining ingredients.
6. Place in a sous vide bag and vacuum under high pressure.
7. Cook in the water bath for 40 minutes, shock in ice water, and store in the refrigerator until needed.

Sunflower Seed Butter

1. Preheat an oven to 350 degrees F and toast the sunflower seeds on a sheet pan for 7 minutes.
2. Transfer to a Vita-Prep blender and add honey and the salt.
3. On medium speed, slowly drizzle in the oil to create an emulsion.
4. Increase speed to high once the oil has been incorporated.
5. Store at room temperature until needed.
6. Yields 325 grams.