Ingredients
-
288 grams Meadowcreek Dairy Grayson Cheese
-
330 grams D'Anjou Pear
-
30 grams sunflower seedstoasted
-
100 sunflower shoots
-
1 recipe Sunchoke Puree
-
1 recipe Sunchoke Chips
-
1 recipe Sunchoke in Honey
-
1 recipe Sunflower Powder
-
1 recipe Sunflower Heart
-
1 recipe Sunflower Seed Butter
-
For the Sunchoke Puree
-
700 grams sunchokespeeled and stored in cold water
-
700 grams cold water
-
20 grams extra virgin sunflower oil
-
8 grams Salt
-
10 grams Ultratex 3
-
For the Sunchoke Chips
-
185 grams sunchokes
-
oil for frying
-
Salt
-
For the Sunchoke in Honey
-
750 grams sunchokes
-
1 lemon
-
60 grams honey
-
15 grams Salt
-
35 grams extra virgin sunflower oil
-
4 branches Thyme
-
For the Sunflower Powder
-
100 grams extra virgin sunflower oil
-
65 grams tapioca maltodextrine
-
7 grams Salt
-
For the Sunflower Heart
-
4 hearts of sunflower
-
36 grams honey
-
8 grams extra virgin sunflower oil
-
4 grams Salt
-
For the Sunflower Seed Butter
-
220 grams sunflower seeds
-
15 grams clove garlic
-
18 grams honey
-
5 grams Salt
-
200 grams extra virgin sunflower oil
Directions
Sunchoke Puree
- Once peeled, cut the sunchokes into medium sized pieces and place in a non-reactive sauté pan with the cold water, oil, and salt.
- 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.
- Add the Ultratex 3 and pass through a fine meshed sieve. Yields 375 grams.
Sunchoke Chips
- Heat the oil to 285 degree F.
- Slice the sunchokes 1/8″ thickness on a Japanese mandolin.
- Add to the oil and cook and increase heat.
- Once golden brown and crispy, remove the chips to a pan lined with paper toweling.
- Season with salt and reserve at room temperature.
Sunchoke in Honey
- Preheat a water bath fitted with a thermal circulator to 85 degrees C.
- Peel the sunchokes and place them in cold water with the juice of the lemon.
- Slice to 1/8″ thickness on a Japanese mandolin and and immediately return to the acidulated water.
- When finished slicing, remove from the water and pat dry with toweling.
- Place in a mixing bowl and add remaining ingredients.
- Toss well and place in a sous vide bag.
- Vacuum pack under high pressure and cook in the water bath for 50 minutes.
- Shock in an ice bath and store refrigerated until needed.
Sunflower Powder
- Place the sunflower oil in a mixing bowl and add tapioca maltodextrine.
- Incorporate with a whisk and season with the salt.
- If the mixture is not like a powder, add more tapioca maltodextrine as needed.
Sunflower Heart
- Preheat a water bath fitted with a thermal circulator to 85 degrees C.
- Remove all outside petals of the sunflower and expose the heart.
- Using a knife, remove all of the stamen from the heart and store in acidulated water.
- Depending on the size of the heart, cut each heart into 6 wedges and return to the water.
- Remove from the water, pat dry with paper toweling, and toss well in a mixing bowl with the remaining ingredients.
- Place in a sous vide bag and vacuum under high pressure.
- Cook in the water bath for 40 minutes, shock in ice water, and store in the refrigerator until needed.
Sunflower Seed Butter
- Preheat an oven to 350 degrees F and toast the sunflower seeds on a sheet pan for 7 minutes.
- Transfer to a Vita-Prep blender and add honey and the salt.
- On medium speed, slowly drizzle in the oil to create an emulsion.
- Increase speed to high once the oil has been incorporated.
- Store at room temperature until needed.
- Yields 325 grams.