From the kitchen of Eric Tucker:
Crust:
2½c unbleached all-purpose flour½c walnuts, toasted and ground
1½c palm shortening, Cut into 1/4” pieces
½t salt
Cold water as needed
Combine walnuts, flour and salt. Mix well.Work in the shortening, followed by enough water to form a soft dough. Form into a ball. Cover and refrigerate 30 minutes.
Sunchoke Puree:
2 c peeled sunchokes, cut into 1/2” cubes in water1c peeled yellow finn potatoes, ½” cubes in water
2 cloves garlic minced
3T EVO
½c cashew cream
Nutmeg to taste
S+P to taste
Boil the sunchokes and potatoes, in salted water until soft. Drain well. Sauté the garlic in the oil over medium/low heat until just golden, place in a bowl with the potatoes/chokes, add the cashew cream. Mash the potatoes/chokes until fairly smooth. Add nutmeg, S+P to taste.
Orange Glazed Portobello Mushrooms
2-3 Portobello Mushrooms, stems removed2 cloves garlic minced
1t minced fresh rosemary
Juice of 1 orange
2T Tamari (soy Sauce)
2T EVO
Black Pepper to taste
Thinly bias slice the mushrooms, transfer to a lightly oiled baking pan. Mix the remaining ingredients together. Pour over the top of the mushrooms. Bake in a 400° oven 7-10 minutes or broil 3-4 minutes. Divide dough into 6 pieces, roll out approximately 1/3” thick. Cut into 5-6” circle. Place about ¼c of the Puree in the center. Crimp the edges around the filling. Repeat with remaining dough. Place on parchment lined sheet pan. Bake 400° for 12-15 minutes.
Remove from the oven. Place Portobello slices over the top of the filling. Bake 4-5 minutes longer. Drizzle with really good EVO or a couple drops of truffle oil.
Serve with a bitter green salad.
Copyright ©2009 Eric Tucker. All rights reserved.




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