So I go on vacation to California and you leave Brink! We were pleased to have your help with the team and participation in the forum. As Bill says we are all glad you are still active in WCG even though you are leaving our team.

Dave

well it looks like the weather has broken so time to start brewing again
Black beer first I think then proberly a good stout

Sorry Fred I missed this, been really busy but its no real excuse

Work as I say is a bit manic these days - plenty of things that need 'attending to' around the UK during these days of world unrest - personally busy too as I moved home at christmas and it takes up alot of my time sorting it out how I want it.

Crunching wise I spend quite a bit guest crunching for different teams around here and other projects - but The PCReview Crew is still where my heart is


I hope things are good with you, and best wishes to all Homebrewers

Ady

Pack up the basket with plenty of HOMEBREW. The following recipes go well with a cold lager, or a Belgian White (Witbier) or honey ale. The sweet and nutty flavor of the Sunchoke blends itself well with a medium light, sweeter beer.

My heart lives where the good food lives long live food! Long live beer!



Sunchoke and Spinach Salad

Prep Time: 5 minutes
Total Time:2 hours + 20 minutes
Servings: 4

Crunchy veggies coated with a creamy, tangy dressing,
this salad will take center stage at a picnic or potluck.

Ingredients: for Salad
2 cups shredded fresh spinach
1/2 cup finely chopped red onion
4 medium Jerusalem artichokes, peeled and finely chopped (1 cup)
1 cup chopped carrot
1/2 cup chopped red bell pepper
2 cups shredded lettuce

Ingredients:for Lime Yogurt Dressing
3/4 cup plain fat-free yogurt
3 tablespoons chopped fresh parsley
1/2 teaspoon grated lime peel
2 tablespoons lime juice
2 tablespoons red wine vinegar or cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:
Make Lime-Yogurt Dressing in large glass or plastic bowl. Add remaining ingredients except lettuce to dressing; toss. Cover and refrigerate about 2 hours or until chilled. Serve on lettuce.



What? A Sun What?
SUNCHOKE

The Jerusalem artichoke (also called sunchoke) is not an artichoke, it is a North American sunflower with an edible, starchy, tuberous root. The name comes from the Italian 'girasole articiocco,' or Sunflower artichoke. Mispronunciation in English accounts for the development of the modern name, Jerusalem artichoke.

They were cultivated by Native Americans long before the arrival of Europeans.



Chicken with Jerusalem Artichoke and Lemon
Yield: 4 servings

1/2 lb Jerusalem artichokes
1 chicken, cut into pieces
1/2 c fresh lemon juice
1/4 c olive oil
10 garlic cloves
6 saffron threads
salt and pepper
20 fresh basil leaves
2 oz pine nuts, toasted

Peel the jerusalem artichokes. Peel and halve the garlic cloves.

In a large pan, mix lemon juice and olive oil. Add the garlic
halves, jerusalem artichokes and saffron threads. Add water to
cover, and bring to boil over moderate heat.

Add the chicken, season to taste, and cook 1 1/2 hours. Add basil, check seasonings, and cook another 10 minutes. Add pine nuts, cool, then refrigerate.

Serve with Rice Salad (recipe, next)



Basmati Rice Salad
Recipe courtesy Emeril Lagasse, 2001
Show: Emeril Live
Episode: Indian Barbecue
2 cups basmati rice
1/2 cup clarified butter or vegetable oil
1 cup chopped yellow onion
2 teaspoons sliced garlic
1 teaspoon minced fresh ginger
6 cardamom seed pods, crushed to release the small seeds and pods discarded
1 cinnamon stick, broken in half
1 bay leaf
2 teaspoons salt
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
3/4 cup golden raisins
1/2 cup toasted slivered almonds
1/2 cup cooked chickpeas, drained
1/2 cup fresh peas, or defrosted frozen peas
1/2 cup chopped fresh cilantro

Place the rice in a colander and rinse under cold running water. Place the rinsed rice in a large bowl and cover with 4 cups of water. Let soak 30 minutes. Drain and reserve the water for cooking.

In a large pot, heat the butter over medium-high heat. Add the onion and cook, stirring, for 3 minutes. Add the garlic and ginger, and cook, stirring, for 45 seconds. Add the cardamom seeds, cinnamon sticks, bay leaf, salt, coriander, pepper, turmeric, cumin, and cayenne, and cook, stirring, until fragrant, about 45 seconds. Add the rice and cook, stirring, for 2 minutes. Add the reserved soaking liquid and raisins, and bring to a boil. Reduce the heat to low, stir, cover and simmer until the water is absorbed and the rice is tender, 20 minutes. Remove from the heat and let sit covered for 15 minutes.

Fluff the rice with a fork and transfer to a large bowl. Combine with the remaining ingredients and remove the cinnamon pieces and bay leaf. Serve warm or at room temperature.

Welcome to our newest member - AaronHefel

Glad to have you aboard.

Dave