Three bowls. One night.
Encore performance. From Smitten Kitchen.
2. Jerusalem Artichoke and Roasted Garlic Soup
On a recent visit to Berkeley, I joined the niece and sister-in-law in their garden and dug up some sunchokes. Not some, actually, a freakin’ ton. So we volunteered to take some of this bounty off their hands.
If I’ve eaten sunchokes before, it wasn’t on purpose, so figuring out what to do with them was a bit of a challenge. I hit the Foodily and decided to make a soup. I picked this one because it also used roasted garlic, which sounded awesome. And it’s British, so that makes it cool. (PS: Sunchokes are also called Jerusalem artichokes if you want to impress your friends. Or not be confused by the below.)
- 1 bulb of garlic
- 1tbs light brown sugar
- 1tbs water
- Maldon sea salt
Preheat the oven to 180°C.
Cut the garlic bulb in half, place the salt and sugar in a small bowl and then dip the cut side of the garlic in the sugar salt mixture.
Place the remaining salt and sugar mix in two heaps on a lined baking tray and divide the water between the two heaps, place the garlic cut side down onto the tray, cover with foil and roast for 25 minutes, if the sugar caramel looks like burning add a drop of water and continue the cooking until the garlic is tender.
Let the roasted garlic cool.
Jerusalem Artichoke and Roasted Garlic Soup
- 500g Jerusalem Artichokes, peeled and sliced (Americans: this is like a pound)
- 1/2 of roasted garlic bulb, soft pulp only
- 1 banana shallot, sliced
- 1tbs unsalted butter
- 50ml Brandy, Madeira or white wine (Americans: this is like 3 tablespoons)
- Salt and freshly cracked black pepper
- 1L vegetable stock
Pop the soft cooled roasted garlic cloves out of the skins, discard the skins. Prepare the Jerusalem artichokes by peeling and slicing them, slice the peeled banana shallot.
Heat a large saucepan with the butter, once the butter starts to foam add the sliced banana shallot, garlic pulp and the sliced Jerusalem artichokes with a little bit of seasoning. Saute until golden brown, the darker the artichokes and onions the deeper and more intense the flavour will be. Season the soup a little at a time to prevent over seasoning.
Once the artichokes and onions are golden to dark brown deglaze the pan with the brandy, cook until the caramelised parts dissolve and the brandy is reduced to a syrup, coating the chokes.
Add the vegetable stock and bring the soup to a gentle simmer with a lid covering the pan. Gently simmer the soup for 25 – 30 minutes.
Blend the soup until very smooth, taste and adjust the seasoning if needed. I used my thermomix and blended the soup for two minutes at speed 10, the powerful machine made my soup velvety and creamy, the finer the soup is blended the better the flavour, any blender will be equally as good.
Serve piping hot garnished with thyme leaves, olive oil and crispy Jerusalem artichoke crisps.
Food Fanatics Tip
Even though this soup is silky and creamy it does not contain any cream and therefore is the perfect low fat recipe, however if you would like to tame the garlic slightly add a little bit of single cream or creme fraiche.
3. Slow-Cooked Tuscan Kale
We had an awesome meal at Suzanne Goin’s AOC this week. So when I saw that this recipe in the new Bon Appetit was hers, well, I had to try it right away. A new way to make kale, and it’s a winner.
- 3/4 teaspoon kosher salt, divided, plus more
- 1 pound Tuscan kale (about 2 bunches), center ribs and stems removed
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1/2 sprig rosemary
- 1 dried chile de árbol, broken into 4 pieces
- 1 cup sliced yellow onion
- Freshly ground black pepper
- 2 garlic cloves, thinly sliced
Ingredient InfoTuscan kale, also called black kale, dinosaur kale, Lacinato kale, or cavolo nero, has long, narrow, dark green bumpy leaves; find it at farmers’ markets and some supermarkets. Dried chiles de árbol are available at Latin markets, specialty foods stores, and some supermarkets.
Bring a large pot of heavily salted water to a rapid boil over high heat. Working in 2 batches, blanch kale for 2 minutes. Drain, let cool, and squeeze out excess water with your hands. Coarsely chop; set aside.
Heat a large pot over medium heat for 2 minutes. Add 1/4 cup oil, rosemary sprig, and chile. Let sizzle, shaking pan often, for about 1 minute. Reduce heat to medium-low; add onion. Season with 1/2 teaspoon salt and a pinch of pepper. Cook for 2 minutes, stirring often; stir in garlic. Cook, stirring often, until onion is soft and starting to brown, 5-7 minutes.
Add remaining 2 tablespoons oil and kale; stir to coat. Season with 1/4 teaspoon salt, reduce heat to medium-low, and cook, stirring often, until kale turns almost black and is slightly crisp at edges, about 30 minutes. Let cool. Discard rosemary and chile.