Category Archives: Autumn
roasted jerusalem artichokes with garlic {ffwd}
I’m thinking that this October French Fridays with Dorie is running an “ugliest vegetable” pageant. Two weeks ago, it seemed clear that celery root was a clear winner, but with this week’s introduction to Jerusalem artichokes, there’s some competition! (And dare I mention that I have some kohlrabi bulbs in my fridge?)
Jerusalem artichokes are the tuber (or root) of the helianthus tuberosus, a native sunflower that grows along some of my daily dog walking routes. The sunflower provides the origin for its nickname, sunchoke. In the back of my mind, if I wasn’t able to find this vegetable in the store, I considered digging some up, but fortunately, I found some on my first try. It came from California, so not as native as down the street, but organic, and probably a little safer to eat than whatever I might have dug up from the side of the road.
This plant has been eaten as far back as the Native Americans, who taught early settlers to eat the roots as well. For me, this was the first time I’ve eaten it. The roots resemble gnarly, warty ginger roots. In fact, the cashier initially rang it up as galangal, another rhizome related to ginger. They were hard to peel because of all the bumps. I did my best, as Dorie counseled, and didn’t worry about it too much.
Raw
The preparation was simple. Jerusalem artichokes, quartered lengthwise, were tossed with slivers of garlic (done with the vegetable peeler because I was sure doing it with the mandoline would result in a hospital visit), olive oil, sprigs of thyme and rosemary, and a generous seasoning of salt and pepper. This roasted in the oven for 45 minutes, until tender, tossing it once halfway through.
Cooked
The flavor was nutty and earthy, definitely reminiscent of an artichoke. They added a touch of the homemade to a meal of leftovers from a restaurant meal. Though we enjoyed this new taste, I’m not sure I’d make a point of making these again. Peeling them was a pain, and at $5 a pound, I’m not sure I like them that much more than potatoes or other root vegetables. It was fun to try something new though.
You hardly need a recipe for this, but if you want one, you’ll find it in Dorie Greenspan’s book Around My French Table. To check out what the Doristas thought, check out their links here.
celery-celery soup {ffwd}
As if on cue, now that it’s October, the leaves started changing color and falling off the trees. It’s soup season! I love soup, but don’t make more than cold gazpacho over the summer. I’m excited that it’s time to put it back in the repertoire.
Changing colors on my walk this morning with Bella.
This week’s recipe for French Fridays with Dorie is for a Celery-Celery Soup. This week we start the fifth and final year of cooking through Dorie Greenspan’s book Around My French Table. We’re down to the last 30 or so recipes. I’ll admit that some of what’s left doesn’t excite me. That’s what I felt when I read through this recipe.
Celery and celery root (ugliest vegetable ever) cooked with onions and apples sounded simple but boring. Wasn’t it nice to be surprised at how well this worked for me off the page.
The soup itself tasted good. I liked the smooth and creamy (though cream-less) texture. It was sweet and not sweet at the same time. However, it was the extras that made this so wonderful. The first bonne idée was to sauté tiny apple cubes in butter and curry powder. This “garnish” hid in the bottom of the bowl, covered by the ivory-colored innocuous-looking soup.
The second bonne idée was to make croutons with the same treatment. These went on top, so weren’t a secret. I LOVED it. It might have been the curry powder that made the flavors pop for me. I would consider adding a touch of curry powder right into the soup if I was short on time and wanted to skip the croutons and/or curried apples, though it will probably change the soup’s color. (Note I used only 4 cups of chicken broth as I’ve learned otherwise Dorie’s soup are too thin for me.)
Howard was away so he didn’t try this yet. I’m not sure whether he will (apples in savory food, you know). I did give half the batch to my neighbor, would will probably enjoy it more than he would.
To see what the other Doristas thought of their double-celery soup, check their links here. The recipe can be found in Dorie Greenspan’s book Around My French Table or online here.
(P.S. Happy Anniversary to my Dorista friends! It’s been a great journey together so far, full of so many unexpected friendships. I look forward to finishing up the book together plus whatever’s next.)
A Plateful of Happiness 