I was given a bag of organic Jerusalem artichokes grown in a local allotment. Although it’s still a mystery why they are called artichokes, as they are more likely to come from potato family; and why they are ‘Jerusalem’, if they are originated from North America and has nothing to do with Holy Land.
However, I know that one of the best options to appreciate the delicate, sweet and slightly nutty flavour of this wonderful vegetable is soup.
JERUSALEM ARTICHOKE SOUP
(Adapted from BBC Food)
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, chopped
5-7 (depends on the size) artichokes, peeled, chopped
100ml white wine
300-400ml chicken or vegetable stock
50ml double cream
salt and pepper to taste
- In a large saucepan, heat the olive oil and butter (do not allow to burn). Add the onion, cook gently until it has softened.
- Add the garlic, cook for another two minutes.
- Then add the artichokes, white wine and stock, continue to cook for 15 minutes or until the artichoke has softened. Pour the mixture in to the blender, add cream and blend mixture until smooth.
- Season to taste with salt and pepper.
Another bake from ‘Baked in America’ book and another success. To be honest it even exceeded my expectations.
One of the downside of this book is a lack of photographs. I’m not into step-by-step ones, however, I appreciate at least one photo to go with any recipe. Especially if it’s a completely unknown to you recipe, at least to know what this dish should look like. In this case, there was a photo with the recipe, but it was so dark that I presumed the bake included some chocolate or cacao powder. I read the recipe again and again and still couldn’t understand what was added to make the bake so dark. Then I realised, that if you put the required amount of sugar ( a whopping 450g for the filling and another 100g for the base!!!) that anything will turn black, as well as all your taste buds will be numb forever.
Actually, this time I baked with my friend and we decided to follow the recipe precisely, apart from adding only 1/3 of the asking sugar amount. Other than the sugar issue, it is a good bake with a rather short but firm buttery base and wonderful topping, slightly gooey, but full of texture with lovely cardamon aroma.
APRICOT AND PISTACHIO BARS
For the pastry base:
90g icing sugar
300g plain flour
225g butter, softened
For the filling:
225g dried apricots
115g plain flour
1 teaspoon baking powder
1/2 ground cardamon
190g light brown sugar
1 teaspoon vanilla extract
100g pistachios, roughly chopped
- Preheat the oven to 180C. Butter the tin (30x23x5cm), and line with parchment.
- Place the dried apricots in a pan, cover with water and simmer for about 10 minutes to rehydrate them. Drain, cool, chop the apricots, then leave them aside.
- For the crust base, using mixer or processor, on a low speed combine the sugar, flour and butter until the mixture is crumbly. Dump the whole lot into the prepared tin, press it on to the bottom and slightly aside (I found the back of the metal spoon is good for that). Bake for 20-25 minutes, or until just barely browned. Remove from the oven, put aside, let it cool.
- For the filling, whisk together the flour, baking powder, salt, cardamon and set aside. Using the same bowl from the crust mixture, combine the eggs, sugar and vanilla until evenly mixed. Then add the flour mixture, until it well incorporated. At the end, fold in the cooled apricots and the pistachios. Pour the batter over the cooled crust and smooth it.
- Bake it for another 25-30 minutes, until it evenly browned. Let the bake cool in the tin completely , then cut into squares or triangles, sprinkle icing sugar on top, if you wish.
Parsley the sauce please!
Excuse this bad joke, but I just couldn’t resist..
I have to admit that not only have I never made parsley sauce, I never even tried it before. One of my colleagues always says how much she loves it. I had to try it to see what it’s all about.
I see the appeal now, it’s a really delicious, quick and no fuss sauce to make and can be used with ham, fishcakes, baked fish, or even vegetables. We had it simply with baked salmon and green beans.
CLASSIC PARSLEY SAUCE
(adapted from BBC Food)
Tip: Make it just before you need to use it.
25g plain flour
a good handful flat leaf parsley, chopped
salt and pepper to taste
Melt the butter in a saucepan.
Stir in the flour and cook for 1-2 minutes, watch the heat to ensure sure the paste does not burn.
Gradually stir in the milk to get a smooth sauce. I prefer to use a whisk for that, stirring all the time, bring to the boil.
- Lower the heat and simmer gently for 5-7 minutes.
- Season with salt and pepper, stir in chopped parsley, serve it straight away.