Getting excited for the next big snowstorm of this 2010 - 2011 winter? You think we will get the full foot of snow they are predicting for the New York area? Everyone seems to be taking sufficient precautions in the event that this is blizzard number two! And today's sunchoke recipe would be perfect if you are caught at your apartment looking for a warming and rustic roasted dish to enjoy with some red wine while the snow is falling outside.
So which cheese-y contestant won the opportunity to be paired with our sunchokes?
It surely wasn't our first contestant, Tomme du Berger. Why? Tomme du Berger's fabulously barnyard-y washed rindedness will overwhelm the delicate flavors of the sunchoke, both raw and roasted. Tomme du Berger is one of those washed rind cheeses that is best showcased on its own or perhaps with some crusty crunchy bread and a nice glass of Riesling. Ruling out our first contestant, that leaves either the Midnight Moon or the Bucheron.
The Bucheron unfortunately also misses the boat here. There is no sense of a successful melding between these two distinct ingredients, the bright citrusy tang of the Bucheron won't coax out those unique flavor nuances in the sunchokes. Bucheron, if being combined with other vegetables, is best in salads. In such a case, enjoy a glass of Loire Valley white wine with your meal.
Therefore Midnight Moon wins out here. The rustic qualities of the cheese will find their tuber counterpart in the sunchoke and the nuttiness of the paste will complement the startch-yness of the roasted sunchokes. Midnight Moon is a fabulous melting cheese because it remains true to itself and its flavor profile without totally overwhelming other ingredients while still infusing them with a butterscotchy, buttery, toasted cheesy "je ne sais quoi."
So how to prepare the sunchokes?
Preheat the oven to 350.
Chop up one full shallot and one clove of garlic. Chop up a dozen sunchokes, three large carrots, a purple top turnip, and one parsnip. Place all into roasting pan. Top with a decent amount of EVOO, sea salt, oregano, a sprig of fresh thyme and rosemary. Place in the oven for twenty minutes. Pull out and grate a decent amount of Midnight Moon over the top to cover the veggies and put them back in the oven for another five to seven minutes or until the cheese is golden brown, melted, and has coated the veggies nicely. Enjoy with a few slices of whole wheat baguette and a glass of rustic medium bodied red wine.
Don't forget your snow boots folks!
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