I don’t know which is a more unfortunate name for this vegetable: sunchoke or jerusalem artichoke. Sunchokes look like overgrown, dirty ginger, are a cousin of the sunflower (hence, sunchoke) and native to the US, and taste like a slightly sweet potato with a bit of nuttiness and the texture of a turnip. Unfortunately, both its names and odd ginger shape have caused this root to be relegated to the oddball end-of-year bins at farmers markets.1 Comment » Keep reading »
…November 11, 2009 in Connecticut, around 3:30pm to be exact…
Girl wants to make soup for boy on a chilly afternoon. A lazy, delicious conversation ensues.
Boy: What do we have on hand?
Girl: Turnips, carrots, onions, potatoes, and homemade soup stock, some tomatoes, cannellini beans, and all the spices and herbs (at least dried) we could want. Let’s stick to the things that are in season together, and nix the tomatoes. I’ve never made a turnip soup, but let’s try one. They’re a little starchy, sweet, and a little tangy, I think. That’s a good place to start.
It’s a mellow Sunday and one of the first gorgeous days of spring. Outside thousands of New Yorkers are tucking into baked eggs and already on their second Bloody Mary.
My mother, Matt, and I are inside discussing the flavor whereabouts of a certain Potato-Leek soup we’re attempting out of The America’s Test Kitchen. We’ve decided that the recipes in the book are deliberately more about technique than flavor, partially because we love Cook’s Illustrated and want to give them props and partially because we can’t imagine why the soup is soo bland. The traditional Vichyssoise and this hot adaptation may be mild, true. But while my mother rightly pointed out, “it is potato and leek soup, so it’s not like it’s going to kick ass,” we’ve spent the brunch period building some elegant flavors out of these potatoes and leeks.3 Comments » Keep reading »