I love the sound of the foghorns rolling off the harbor at night and the hulking container cranes at the end of our street, backlit by sunset. Nothing beats the smoky tang of the neighbors' grills firing up on the first warm day of spring, or that crazy, confused tree on Baltic that offers a profusion of pink blossoms in the dead of January – even a real January. There’s the occasional clang of the knife-sharpening truck and the synchronized flock of domestic pigeons you’ll see wheeling overhead as you walk up Henry at a certain time of day, if you look up at exactly the right time.
In a stretch that's sandwiched between some amazing restaurants and markets you'll pass Jesus in a box, the filming of Talk Stoop, and a riotously bedazzled row house. There's always a little surprise. Last week, a loud, late-night manhole explosion brought all the characters out of their brownstones, in various states of pajamaed splendor (one woman told me four times that her sleeping pills were kicking in, then followed me like a zombie down the street).
I love the fact that I have to add on 10 extra minutes to get anywhere, because I know I'll bump into a friend or neighbor I haven't caught up with in a while…but somehow, I'm always late anyway.
More and more familiar faces have landed here, and lately, the ranks seem to include Toad out of The Wind in the Willows – at least according to my 7-year-old, who upon surveying the wreckage from a couple of recent car crackups said: “I think Toad must have been out stealing cars again.” Of course she knows the truth, but we like to keep a tall tale going; it adds glamour to our already colorful corner of the world.
In addition to all that is Brooklyn, there are the riches brought into the borough by farmers from the surrounding areas. Ironically, during the winter we have greater access to regional produce here in the city than we do when we're in the country, where it grows. And almost from the beginning, our weekly farm share (CSA) became an integral part of our way of cooking.
Signing up for a CSA, at first, can be like being told to sit in a room with strangers and chat amongst yourselves; some of them, you discover you hit it off with and want to get to know better. Others, not so much. Jerusalem artichokes (aka sunchokes) for me were the first kind of stranger, meaning I might not otherwise have sought them out and had probably stared right through them at the farmer’s market. They’re kind of like the mousy introvert in the room, the one you didn’t notice at first but who later floors you with a warm, nutty personality that just needed a little drawing out.
Now, since we get Jerusalem artichokes at least twice a season in our weekly share, they're regulars around here, and I find myself seeking out more when I run low or when there's no CSA – I've been picking them up lately at the green markets and at Perelandra. Often I'll cut them crossways into coins and sauté them slowly in butter, flipping so that each side gets nicely caramelized. The trick to this – and it's hardly a trick – is to not have the heat up too high, nor to crowd them in a pan. Sprinkle a little sea salt over them and serve them instead of potatoes with roast chicken. I also used to make a very creamy Jerusalem artichoke soup, using a Daniel Boulud recipe, but this Christmas the husband gave me Nigel Slater's Tender: A Cook and His Vegetable Patch, with its lovely arrangement of fava beans on white linen across the front. He had a hunch this vegetable-centric book would be right up my alley, and he was right.
The recipe below, from the book, highlights the particular sweet nuttiness of Jerusalem artichokes. The soup is light and pure on its own and can even go vegan with a quick swap of oil for butter. Whatever you do, though, do yourself a favor and don't skip the spice mix, even though you may be tempted to save time. Yes, there's more chopping involved and yes, you'll have to clean an additional pan afterwards – but this crunchy garnish is what makes the soup something special, flavor-wise and texture-wise.
A soup of roots, leeks, and walnuts (Adapted from Nigel Slater, Tender)Serves 4
- 2 large leeks
- 3 TBS butter or vegetable oil (such as olive or sunflower)
- 3 medium/large celery ribs
- 1 lb. (give or take) Jerusalem artichokes, or sunchokes
- 4 cups light stock (chicken or vegetable), and/or water
- salt and pepper to taste
- Small bunch parsley, chopped (to yield about ¼ cup)
- ½ tsp. ground coriander seeds (fresh ground from about 1 tsp. whole seeds is best – in a spice mill or mortar and pestle)
- ¼ cup shelled walnuts, chopped fine
- 1 oz. ginger
- 4 tsp. peanut or sunflower oil
Slice the white and palest green part of the leeks into rounds, then rinse away any grit. In a heavy-bottomed saucepan, melt the butter and add the leek slices. Sweat over low heat until they are soft enough to crush with the edge of a wooden spoon. Meanwhile, slice celery and add to the pot when leeks have begun to soften. Peel and chop the artichokes (I don’t peel too scrupulously – just the really thick, crusty skin) and add them to the pot. Cover the pot and let the vegetables soften without coloring, then pour in stock and/or water, and bring to a boil. Lower heat to a simmer and partially cover with a lid. Cook for about 25 minutes, until artichokes are very tender.
Meanwhile, peel the ginger and slice very thinly, then slice into very thin matchsticks. Warm oil in a small skillet and add ginger. Fry for a few seconds, until it is golden and crisp, then add coriander and chopped walnuts to the pan, let them sizzle briefly, then drain on paper towels.
Puree soup thoroughly in a blender (or with immersion blender), stir in chopped parsley, then adjust seasoning – you will need to add salt until the flavor tastes full, and crank in a bit of black pepper if you like. Serve topped with spice mix.
More good roots:
Bittman on roots
Raw Winter Salad
Lovely Beet Chips, at La Tartine Gourmande
Meaty Borscht, at Glutton for Life
Sweet Amandine Talks About Parsnip
Another Root Soup from Cannelle et Vanille
Amazing soup. My kids even liked it and that says something!!!! Great recipe.ReplyDelete
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