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rkoldMy parents are coming in about an hour to eat leftovers with us. I really need to make the downstairs look a little neater or my mother will be quite complainy.
I'm deeply saddened and troubled by the terrorist attacks in India and I feel awful for anyone wondering about a relative. A friend of ours from the Synagogue had traveled to India over the summer and has spoken about how wonderful his time there was.
I'm deeply horrified by by this article .
As several people asked me last post, a Sunchoke or Jerusalem Artichoke, is a tuber. It's a native sunflower to North America and the tuber has a nubby look and a nutty flavor. And since they say if you change a recipe at least 3 times it becomes yours...
Jerusalem Artichoke Bisque based on a recipe by Deborah Madison from the cookbook Local Flavors
1 small onion
3 smallish potatoes I've used both red and white
6-7 Jerusalem Artichokes
2 T of Almond Oil (Walnut oil can also be used)
3 garlic cloves
2 cups of vegetable stock+4 cups of water (can be all water)
salt and black pepper
3 bay leaves
milk or cream for thinning I use skim milk
1. Wash all the vegetables well and chop them into about 1 inch big chunks. The artichokes do not need to be peeled and neither do the potatoes, but should be washed well.
2. Heat the oil in a soup pot and add the vegetables (except the garlic). Saute over high heat stirring frequently until lightly browned, about 10 minutes. Add the garlic during the last 2-3 minutes of the saute. Add the stock/water, the bay leaves, salt and pepper to taste. Bring to a boil and then lower the heat to let simmer for 25 minutes or until the potatoes are tender.
3. Cool briefly and remove the bay leaves. Puree until perfectly smooth (I use an immersion blender) Return the soup to the stove and add enough milk/cream to reach the desired consistency. Add salt+black pepper to taste.
I'm deeply saddened and troubled by the terrorist attacks in India and I feel awful for anyone wondering about a relative. A friend of ours from the Synagogue had traveled to India over the summer and has spoken about how wonderful his time there was.
I'm deeply horrified by by this article .
As several people asked me last post, a Sunchoke or Jerusalem Artichoke, is a tuber. It's a native sunflower to North America and the tuber has a nubby look and a nutty flavor. And since they say if you change a recipe at least 3 times it becomes yours...
Jerusalem Artichoke Bisque based on a recipe by Deborah Madison from the cookbook Local Flavors
1 small onion
3 smallish potatoes I've used both red and white
6-7 Jerusalem Artichokes
2 T of Almond Oil (Walnut oil can also be used)
3 garlic cloves
2 cups of vegetable stock+4 cups of water (can be all water)
salt and black pepper
3 bay leaves
milk or cream for thinning I use skim milk
1. Wash all the vegetables well and chop them into about 1 inch big chunks. The artichokes do not need to be peeled and neither do the potatoes, but should be washed well.
2. Heat the oil in a soup pot and add the vegetables (except the garlic). Saute over high heat stirring frequently until lightly browned, about 10 minutes. Add the garlic during the last 2-3 minutes of the saute. Add the stock/water, the bay leaves, salt and pepper to taste. Bring to a boil and then lower the heat to let simmer for 25 minutes or until the potatoes are tender.
3. Cool briefly and remove the bay leaves. Puree until perfectly smooth (I use an immersion blender) Return the soup to the stove and add enough milk/cream to reach the desired consistency. Add salt+black pepper to taste.
