For some cooks, the kitchen is your domain, no one is allowed in, to touch your gadgets or to “help” with anything. Well I would be that kind of cook!

I like to do things myself, I like my space and I’m very particular about my cooking.  There is a method to my mayhem, a way I like things chopped, grated, pureed and that’s why I tend to make my kitchen a “do-not-enter” zone!  I allow my friends to help by keeping my wine glass full 😉

But last Wednesday I allowed my friend Colin into my kitchen for a co-produced dinner. He had been bragging about his cooking skills for months so I finally put him to the test. He did not disappoint.  He had told me that he made a great lamb chop and since I’d never made lamb chops before I thought this would be the perfect opportunity to learn from someone who had perfected a recipe!

Since I couldn’t give up complete control of my kitchen I offered to make the sides. This week while at the Farmers Market I bought a few Sunchokes, also called Jerusalem Artichokes.  I’d never cooked with them before so I Googled them to find out what to do!

I found a lot of recipes that used them in mashed potatoes or simply roasted them.  I then found on Bon Appétit the recipe I adapted mine from, combining the two most common approaches to Sunchokes incorporating mashed potatoes and roasting them.

Let’s start with Colin’s Hoisin Sauce Lamb Chop Recipe:

*Don’t be fooled by the jar of Hoisin Sauce.  Colin uses the Lee Kum Lee Hoisin Sauce as a base, but adds to it!

Ingredients (serves 2)

  • 6-8 medium lamb chops
  • 2 tbsp Thai Peanut Satay Sauce
  • 4 oz Hoisin Sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tbsp Thai sweet chili sauce

Start by mixing together the store-bought Hoisin sauce with the garlic, ginger, soy sauce, sesame oil and chili sauce.

Next, sear the lamb chops on the stove for 2 minutes on each side.

Look at that sweet action shot!

Then, remove the chops from the stove top and into an oven safe dish.  Place in the oven set at 400°F for 6 minutes.

After 6 minutes, flip the chops and cook for an additional 6 minutes. Next, remove from the oven and brush with the peanut satay sauce, then top with the hoisin sauce and place in the oven for an additional 4 minutes.

Remove from oven and serve!!  Simple and delicious!

Now for the Potato and Celery Root Mash Topped with Roasted Sunchokes Recipe (which is possibly the longest recipe name EVER!)

Ingredients (serves 2)

  • 1 large celery root
  • 1 lb Russet potatoes
  • 2 cups chicken broth
  • 2 cups milk
  • 3 garlic cloves
  • 3 rosemary sprigs
  • 1 bay leaf
  • 4 tbsp unsalted butter
  • 3-4 Sunchokes (Jerusalem Artichokes)
  • 1/2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp fresh ground black pepper

Start by peeling and chopping the celery root and potatoes into 1 inch cubes.

Add the chopped vegetables to a large pot with the chicken broth, milk, garlic cloves, rosemary and bay leaf.

Then, add enough water to cover the celery root and vegetables completely and bring to a boil.

Allow to boil for 20 minutes or until potatoes are tender and break apart with a fork.

While the potatoes and celery root are boiling, prepare the Sunchokes. Start by chopping each one into quarters.

Next, mix the chopped Sunchokes with 1/2 tbsp butter, olive oil, sea salt and pepper.

Spread onto a foil lined baking sheet.

Now, place in the oven at 400° for 20 minutes.

While they are roasting, finish the potato and celery root mash.

Start by draining the potato mixture.

Next, discard the rosemary and bay leaf. Return the potato mixture to the pot over low heat and add the remaining 3 1/2 tbsp butter.

Mash the potatoes and celery root until creamy.

Now, place potato and celery root mash in a large serving bowl.  Remove the Sunchokes from the oven and place on top of the mash.

Get ready for your close-up….

Might be my favorite potato recipe ever!  I love the crunch of the roasted sun chokes on top and the creaminess and flavor of the celery root and potato mash from boiling them in milk and chicken broth.

I finished the meal off by roasting some garlic lemon asparagus in a foil packet for 20 minutes at 400°F.


  • 1 lb asparagus
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 6 cloves of garlic

Place the asparagus on top of foil and drizzle with lemon juice and olive oil , then top with salt, pepper and garlic cloves. Wrap the foil over the asparagus into a packet and place in the oven for 20 minutes. Remove from the oven, unwrap and place onto serving dish.

And the meal is complete!

Time to chow down!

Colin definitely knew what he was talking about and is now invited to cook with me anytime!  Ok… maybe not ANY time, but he’s no longer on the “do-not-enter” list 😉

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