tag:blogger.com,1999:blog-13668827.post2602614249097850402..comments2024-03-18T16:54:31.937-04:00Comments on Recipes for a Postmodern Planet: Chunky Jerusalem Artichoke and Potato MashSarah Beamhttp://www.blogger.com/profile/09046888690482366164noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-13668827.post-10918954849673249332008-11-14T14:47:00.000-05:002008-11-14T14:47:00.000-05:00http://www.epicurious.com/recipes/food/views/Blue-...http://www.epicurious.com/recipes/food/views/Blue-Cheese-Shortbread-Leaves-with-Cream-Cheese-Chutney-Roulade-107244Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13668827.post-36121183069268811962008-11-14T13:16:00.000-05:002008-11-14T13:16:00.000-05:00Alexandra, I have finally tackled making my own fr...Alexandra, I have finally tackled making my own fresh pasta and think it is well worth the learning curve (and the initial investment in a pasta roller & cutter). It takes me about an hour to whip up a batch, start to finish, so it kind of negates the whole point of pasta - you know, boil water, throw in pasta, eat 10 minutes later - but since I am using local eggs and flour, I can feel very virtuous at the same time. And there is NOTHING like the taste of fresh pasta. <BR/><BR/>Of course, then there is still the struggle of how much I pay for that local flour and those local eggs. It just never ends...Sarah Beamhttps://www.blogger.com/profile/09046888690482366164noreply@blogger.comtag:blogger.com,1999:blog-13668827.post-85751858067545032692008-11-14T12:38:00.000-05:002008-11-14T12:38:00.000-05:00Oh how I understand your struggle. i want to buy t...Oh how I understand your struggle. i want to buy the locally made $7-a-pound fresh linguini every week, and I justify it since I'm not spending the money on meat or processed foods, but it's hard when I know I can buy pretty good dried pasta for a little over a dollar a pound. alas. it's a constant battle. <BR/><BR/>your mash sounds lovely.alexandra's kitchenhttps://www.blogger.com/profile/12530609592374250360noreply@blogger.comtag:blogger.com,1999:blog-13668827.post-48905744905427536412008-11-12T16:23:00.000-05:002008-11-12T16:23:00.000-05:00I get two kinds of JA, one is pink and one is tan,...I get two kinds of JA, one is pink and one is tan, in my CSA from teh heirloom vegetable farm, and the one has a harder skin than the others and I don't think it'd suit leaving it on, even well scrubbed and boiled to softeness. <BR/><BR/>This soup is really a nice simple use of it. I don't think you drink at all for some reason (maybe because if I know your mom she'd ground you?), but in case you happen to they suggest a sauvignon blanc pairing :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13668827.post-16023763831060918632008-11-12T08:13:00.000-05:002008-11-12T08:13:00.000-05:00Suzanne, thanks for the recipe. Sounds yummy, and...Suzanne, thanks for the recipe. Sounds yummy, and will come in handy since I just ordered more of these buggers from the co-op. My advice on the peeling: Don't do it. I'm going to try this recipe without peeling, and see what happens. I could be wrong - wouldn't be the first time.Sarah Beamhttps://www.blogger.com/profile/09046888690482366164noreply@blogger.comtag:blogger.com,1999:blog-13668827.post-78005475675953579122008-11-11T20:14:00.000-05:002008-11-11T20:14:00.000-05:00I *heart* me some Jerusalem artichokes and made a ...I *heart* me some Jerusalem artichokes and made a big pot of Jerusalem artichoke soup the other day. (Of course I'm going to share the recipe, keep your hair on). It's delicious and simple and perfect. <BR/><BR/>The only problem is peeling the darn things. Because they are all twisty like ginger root but much smaller by and large, using a potato peeler is out because you lose a fair bit this way. I tried a vegetable brush, which didn't do much good but spiffed them up very nicely. <BR/><BR/>Finally I blanched them in hot water and peeled them with my own fingernails, spltting them into small sections with a knife to manage this. Also not a great method, seeing as you need three cups for this soup and by the time I was done had rinds of Jerusalem artichoke skin under my nails, darn it. However, it is the best way to not lose so much when you peel that I've found, and actually remove the skins too. If you find a better one, I want to hear all about it here, please and thank you:<BR/><BR/>Jerusalem Artichoke Soup: (from Recipes from Wine Country by Tony De Luca, Hillebrand Estates Winery)<BR/><BR/>2 tbsp olive oil<BR/>2 tbsp unsalted butter<BR/>1/2 cup onions, peeled and chopped<BR/>1 clove garlic, peeled and chopped<BR/>1 leek (white part only), chopped<BR/>3 cups Jerusalem artichokes, peeled until your fingers ache and chopped. <BR/>1 cup potato, peeled and chopped. <BR/>6 cups vegetable or mushroom stock. <BR/>2 tbsp unsalted butter<BR/>kosher salt and pepper<BR/><BR/>In a large soup pot, melt the olive oil and 2 tbsp butter over moderately high heat. <BR/><BR/>Add the onion, garlic and leek, saute until the onion and leek are soft but not brown, stirring frequently. Add the artichoke, potato and stock. Bring to a boil, reduce to a simmer until potato is cooked, about 20 minutes. <BR/><BR/>Transfer soup to blender and puree until smooth. Return soup to pot and bring to a boil. Add the remaining butter and season with salt and pepper. When butter has melted, stril the soup and serve.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13668827.post-91290513545596762892008-11-11T10:29:00.000-05:002008-11-11T10:29:00.000-05:00this looks wonderful - i'll definitely be givi...this looks wonderful - i'll definitely be giving the mash a try, as i love potatoes & artichoke and jump at the chance to combine them.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13668827.post-28241178398271733342008-11-09T17:33:00.000-05:002008-11-09T17:33:00.000-05:00JJ, it has not escaped my notice that I should be ...JJ, it has not escaped my notice that I should be gardening. Matter of fact, it is really getting under my craw that I haven't gardened since we moved to this house. In our old house, where we had about 17 square feet of yard, I gardened madly. Of course, I didn't have kids then. Now I have ample land and little time. 'Tis maddening.<BR/><BR/>I do have plans to start a garden this spring. It is utterly absurd for me to not be growing at least some of my own food. Failing that, I will have to make a road trip to raid your cellar. I saw the photos of what you put up this year, and I think its very cool.Sarah Beamhttps://www.blogger.com/profile/09046888690482366164noreply@blogger.comtag:blogger.com,1999:blog-13668827.post-53090237867453435322008-11-09T07:30:00.000-05:002008-11-09T07:30:00.000-05:00Just curious---have you considered gardening? You...Just curious---have you considered gardening? Your mom gardens, and it appears that you have land ... <BR/><BR/>Market potatoes and tomatoes are outrageously priced (at least around here) and quite easy to grow. Just planting a few main crops of your own would be a boone to your pantry (and mental state?) and would leave you with more money to spend on chocolate (priorities are very important).<BR/><BR/>-JJJennifer Johttps://www.blogger.com/profile/15595231987892881691noreply@blogger.comtag:blogger.com,1999:blog-13668827.post-30455238823244700612008-11-09T04:02:00.000-05:002008-11-09T04:02:00.000-05:00http://zyblogger1234composition.blogspot.com/2008/...http://zyblogger1234composition.blogspot.com/2008/07/httpwww.htmlAnonymousnoreply@blogger.com