Picking back up where I left off... almost a month ago. I never intended to let that much time go by in between my posts but "busy" took a hold of me and would not let go. Most of my April was dedicated to workshop planning every day after work. Menus, photo assignments, logistics, etc... To make each workshop different and informative requires a good bit of planning and brainstorming. And a whole lot of organization back and forth with everyone. Don't worry, I cooked a lot and photographed a bunch while away from the blog. Just did not have any energy left after a day on 2 sets and a load of emails and spreadsheets to edit and write.
Yes, I could have just come here with stuff but I want to be here because I have pushed myself a little harder. A new light, a new set up, a new way to look at my composition. Time to ponder and play. This is what this page is about to me. To write something that will resonate with me, because hopefully it will with you too. Not everyday is bliss, and not everyday is prose. Everyday though made me take a step away from this page and while I first I enjoyed taking some mandatory time off, the feeling of being away from my "fun" brain made me miss it even more so.
In the meantime, there will be a few more meal rotations in my future and I am fine with that.
Especially when it involves Jerusalem Artichokes & Ramp Vegetable Soup and Poached Eggs on Potato Hash.
Jerusalem Artichoke and Ramps Vegetable Soup
Serves 4 as a main dish
1/2 pound ramps (wild leeks) (or 4-6 small leeks), cut on the bias and rinsed well
1 pound Jerusalem artichokes (peeled and quartered)
1 small head cauliflower
3 cloves garlic
4 turnips (peeled and quartered)
3 parsnips (peeled and cut into 1-inch thick rounds)
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 or 2 oregano sprigs
1 to 2 cups water, or veggie or chicken stock
Preheat oven to 375F and position a rack in the middle.
On a large baking sheet, place the ramps and Jerusalem artichokes.
Trim the outer leaves from the cauliflower head. Cut in quarters, remove the core, and cut the cauliflower into medium size florets. Place on a large baking sheet.
Peel the garlic and place on the baking sheet with the cauliflower.
Finely add the turnips and parsnips to the same baking sheet.
Drizzle with the oil, salt and pepper. Place the oregano on top and roast for about 20-25 minutes. Remove the oregano
Let cool slightly. Place in a food processor, start running the machine and add enough water to have a creamy soup. Re-season if necessary with salt and pepper.
Poached Egg On Potato Hash:
3/4 pound multi colored potatoes
1/2 red onion onion, sliced
- 1 tablespoon olive oil
- Kosher salt
- 2 tablespoons fresh oregano
- 2 large eggs
- Preheat oven to 400°. On a rimmed baking pan, mix potatoes with onion, olive oil, salt and pepper. Bake, stirring a couple of times, until potatoes are tender, 20 to 25 minutes.
- Bring a large saucepan of lightly salted water to a boil. Reduce heat to maintain a steady simmer. Crack one egg into a glass measuring cup, hold close to water's surface, and let egg slip gently into water. Repeat with rest of eggs. Cook 3 minutes, or until eggs are softly set.
- Divide potatoes between 2 plates. Using a slotted spoon, transfer a poached egg onto each plate of hash and sprinkle with pepper to taste. Sprinkle with additional oregano.