(serves four as a starter, or two as lunch)
3 tbsps butter
1 pound Jerusalem artichokes
1 clove garlic, roughly chopped
1 large shallot or small rose onion, chopped
chicken stock to cover, perhaps 3 cups?
salt
dash white wine
1 cup whole milk
Now, I must first say that if you can get raw milk, do so. I am a firm supporter of unpasteurised milk from reputable sources. SO delicious, and since it’s not homogenised either, the cream stays at the top. If you carry it home carefully, ths milk at the top of the bottle will be really rich and perfect for your soup. Hurdlebrook are brilliant. You could easily use cream, creme fraiche or sour cream, too, whatever you have.
To prepare the artichokes, wash them well and peel them completely. You’ll be amazed by the texture. Not an artichoke leaf or heart to be seen. More like a radish, only tasteless. Completely tasteless raw. I was seriously disturbed at this point and wondering at my wisdom in providing nothing more for lunch.
Melt the butter and saute the artichokes, garlic and shallot until the garlic is soft. Then cover with chicken stock, add salt to taste, the white wine, and cook at high simmer for about 24 minutes or until the artichokes are easily pierced with a fork. Puree with a hand blender, add milk and… you’re in HEAVEN.
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(serves 4 easily)
about 1 1/2 pounds mixed ground meats: pork, beef and lamb
2 eggs
1/2 cup homemade breadcrumbs
salt and pepper (to taste if you don’t mind raw meat and eggs, as I don’t!)
4 hard rolls
sliced red onion
sliced tomato
sliced avocado
mayonnaise with some wasabi mixed in (if you like a kick)
ketchup
rocket leaves
The secret to this mixture is in the KNEADING. You have to knead it like dough. So take off your rings and get in there. Make sure the bowl is bigger than the dough by a lot, so you can really move around. At the beginning the mixture will be three separate meats and some slippery egg, with the breadcrumbs floating around. But the more you mix, kneading and turning the bowl around, it mysteriously marries together. The slipperiness merges with the breadcrumbs and the meats all make friends. After just five or six minutes of kneading, the mixture will be completely smooth and relatively airless and lumpless.
Form into burgers, tall or flat as you like. I like tall, although they’re ultimately a complete mess to eat. On…
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[…] Veloute of Jerusalem Artichoke 06/21 […]
June 21st, 2010 at 7:41 am