I’m actually writing this post ahead of time (Tuesday) because I’m going to be at a conference in Fabulous Milwaukee! I say that with a Vanna White hand gesture and all. I’ve not been to Milwaukee and I’m excited to go (ah, you thought I was being sarcastic). It appears the city has had quite the renaissance food-wise and I’ll be trying the restaurants of a few James Beard nominees from 2014: Ardent, Sanford (who won an award!), and Braise.
The other reason I’m excited? My favorite spice shop has an outpost there: The Spice House! I’ve only ever ordered from them, and I’m looking forward to going to the store since it’s only a few blocks from my hotel. Now to find the time for going through the spice cabinet and drawer…
On to the dish!
fartichokes sunchokes and figured I’d definitely make the recipe if time. The last time I made Jerusalem Artichokes was a few weeks ago for a partially vegan menu (roasted sunchokes with rosemary; pear, spinach, and radicchio salad; roasted stuffed apples for dessert; meat-eater main was roasted duck leg with plums). I got the chokes from Whole Foods. They were tiny and didn’t look super fresh, but hey! They had them! I thought they tasted fabulous roasted and went along with my evening until I woke up in distress around 1 am. I then learned of their nickname. Sigh. This time, I followed the lead a few others had mentioned and ordered them from Ebay. I got some red ones! My hope was that the larger size, scrubbing to get most skin off, and the increased general freshness will mean that the inulin isn’t quite so developed in this batch. That was only slightly the case, so sunchokes are not my friend.
As I figured, the soup was great. Nice depth of flavor and I agree with DG about how the uniformly smooth texture can make the eater notice small evolutions in flavor while working through the bowl. The parsley coulis was…interesting to make. I ended up adding water so my immersion blender would, well, blend. It looked sad and not a little ridiculous. I even put the coulis in one of my squeezy bottle things so I could try and make it look all restaurant-y, but it was too chunky and sort of sprayed everywhere. Ha! I realize now that I should’ve gone the mortar and pestle route (dang it, this is the second time in a row I didn’t read all the sidebars and miscellany and there was helpful info).
I used about 2 teaspoons of yogurt per bowl and then swirled in some of the coulis–well, swirled sounds far more technical than what I actually did. You get the idea.
Again, the 2-year-old was super into the zuppa (this time, of course, the term applied).
I’ll also see you all on the other side of my trip to Milwaukee, in time for posting my palets des dames on the 11th! Until then, I leave you with Wayne: