With the artichoke picture comes a recipe for artichoke veloute. These are Jerusalem artichokes-"Jerusalem" is thought to have been derived from the word Girasole, describing the "Sunflower" genus The stems and foliage grow very high and take a lot of nourishment from the soil, so much so that I have taken to "Wild planting" and establishing colonies on common land where I can harvest them as needs must.
For four Portions
Peel and slice six or eight bulbs according to size, and gently sweat in a lidded pan with one roughly chopped onion and100 gms. of unsalted butter.
When soft to the point of breaking up, add 1 pt of chicken stock. Yeah--OK--use a cube if you must --Sigh ;-) and then out with the wand and blitz until smooth, No wand? Pass through a conical strainer or sieve. Season with salt and WHITE pepper, white pepper gives a nice warm spicyness to the product as opposed to the more aggressive heat from black varieties.
Bring to a simmer and adjust the consistency with 200 ml of double cream. Keep a little back to finish with a swirl on top. Shred a little chervil or parsley to pop in the middle of the cream swirl and there you go!
I used a pinch of madras curry powder once and was well pleased with the result, Try it and see.
Tip--If you intend to let the girasoles stand while prepping up, add a little lemon juice to keep them white.
This Blog contains work from some of the worlds finest culinary artists And then --some of mine too!! There are some more traditional and simple culinary suggestions and methods for making pies and cider and the mystery of the sausage will be explored. My suggestions for sourcing great ingredients will be included as we go along Ther are slideshows of some of the restaurants I have been lucky enough to have visited with pictures of some of their delightfully crafted dishes. Bon Appetit
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