Monday, December 5, 2011

Gratitude Monday -- Jerusalem Artichoke Edition

Stemware was a feature of the gifts for my most recent birthday.  Champagne flutes and liqueur glasses to be be precise. They're wonderful. I appreciate them. But it left me with the problem of where to store them as the cabinets where they should go were full.

Husband suggested the unthinkable: throw something out.

He had a valid point. Most of the cabinets and shelving in the kitchen are devoted to a wide variety of herbs in various forms. Most of these were what he grew in his garden back when he ran a health food store.  Some got sold, portions were used, most were stored and forgotten.
I went through the jars and buckets and found much to be tossed and not without regret. Marshmallow root is a good gluten substitute, I discovered. I also discovered it wasn't for me.
I tossed out old gum weed and sage and horehound and hyssop.  I  could not part with many foundlings including some yarrow and labrador tea and licorice root.
Others were saved, many were tossed, and one treasure was found. We have Jerusalem artichoke both dried and powdered to flour.
I'd forgotten about it. It was still good and I decided it must be put to good use.  A quick hunt around the IntraChoobs told me it could be used as potato starch (one of its nicknames is the Canadian Potato) and up to 1/4 cup could be used in baking.
This stuff works really well. I added it to the gluten-free flour mixture I use for rice bread swapping out the half-cup of potato starch for 1/4 cup each Jerusalem artichoke and potato starch.
It has an earthy, musty, nutty flavour that I found appealing and said loaf didn't fall as much as it commonly does.
I am grateful we have this in the house. I am grateful my husband grew them and I am grateful it goes so well in baking.
Here's a pizza with a crust that included Jerusalem artichoke flour. It's tasty and fluffy and we couldn't taste the musty, nutty, earthy flavour in it at all.

Gluten-free and cow dairy-free.

15 comments:

MizFit said...

I looove and drool when you post these on FB too :-)

Laurita said...

That pizza look delish. I haven't heard of half the things you mentioned. You have a very interesting cupboard. :)

Leah J. Utas said...

Thanks,MizFit. Glad to know my efforts are appreciated.

Laurita, it was. We keep all kinds of interesting things here and are willing to try something new to us.

the Bag Lady said...

What, no eye of newt?
Whew.
Your pizza looks fabulous, and I'm glad you discovered the Jerusalem artichoke!

Leah J. Utas said...

Bag Lady, we don't talk about the eye of newt.
Thanks.

Crabby McSlacker said...

I'm with Laurita, I love to hear about the exotic stuff you cook with. And like Miz, I drool over your pictures. But you're making me hungry for pizza at 6 in the morning, damnit!

Leah J. Utas said...

Crabby, it's healthy pizza. Go ahead. Have it for brekkie.

messymimi said...

Love the birdbath pic, and the pizza looks divine.

Bossy Betty said...

Looks great! Now I have to go look for forgotten foods....

Leah J. Utas said...

Thanks, Messymimi.

Be brave, Betty.

Red said...

Great to see that you are adventurous enough to try really different stuff. Too many of us just get in a rut and eat pretty boring and probably not very good stuff.

Leah J. Utas said...

Red, good to see you here. I do like to try new things. My husband knows plants so that helps quite a bit.

Hilary said...

I never would have known that you could get flour from Jerusalem Artichokes. They grow wild in the fields near Frank's place and they sure are a beautiful flower. And they make a fine looking pizza.. or rather.. you do.

Dawn said...

Your pizzas look amazing. When is your pizza party for your blogging buddies?;)
(Some of those are things I haven't even heard of!)

Leah J. Utas said...

Hilary, the roots are edible and taste similar to potatoes. To get flour dehydrate the tubers and grind.
Thanks re: pizza

Thanks, Dawn. If you ever find yourself in Rocky stop by.