Recipe: Sunchokes, Brussel Sprouts, and Cipolline Onions

Just like I said I would, tonight, I dined out in my own kitchen and tried to re-create A16’s sunchoke appetizer without any real recipe, and with a few modifications of my own (mainly because I had different veggies and ingredients in my kitchen than the A16 recipe probably called for).

A16’s recipe (from taste) was sunchokes, olive oil, cipolline onions, spices, arugula, and fresh pecorino cheese (with a carafe of Feduccio Montepulciano on the side:) ).

Here’s what we made tonight:

Ingredients:

1 bottle Young’s Vineyard 2006 Cabernet Sauvignon (aids in the cooking process)

10 brussel sprouts (ballpark)

4-5 sunchokes

2 tbsp olive oil

2 cloves garlic

Pinch of Oregano

Pinch of salt & pepper

1 cipolline onion

Grated Blue Diamond Aged Cheddar Cheese (to taste)

Preparation (time: 40 minutes):

Cut brussel sprouts into small pieces. Drop brussel sprouts and sunchokes into pot of water and bring to a boil.  Maintain a boil for 5-7 minutes (stick a fork in the sunchoke, it should be tender). Drain the water out of the pan and set the brussel sprouts and sunchokes aside and let them cool.  Once cool, cut the sunchokes into small cubes.

Press garlic and heat up with olive oil in a pan.  Let the garlic brown.  Add the cippoline onion, oregano and salt & pepper to taste.  Add the sunchokes and let them get to a golden crispy brown, then add the brussel sprouts and let them get a little brown around the edges.

Take them out of the pan and onto a plate, then grate the cheddar cheese on top.  Let them cool and ENJOY like hell!  And, of course, drink your wine.

Tagged as: A16, aged cheddar cheese, aurgula, brusell sprouts, cheese, cipolline onions, date night, diet, dinner, food, healthy eating, ingredients, love, Marina, nutrition, olive oil, oregano, organic food, pecorino, raw, recipe, red wine, salt & pepper, San Francisco, skinny, sunchoke, taste, vegan, vegetarian, weight loss, wine, Young's Vineyard, Young's Vineyard Cabernet Sauvignon