My Cream Of Jerusalem Artichoke Soup ©
For all you artichoke lovers out there. I LOVE ARTICHOKES!
This is a delicious Cream of Artichoke Soup recipe, topped with fresh chives. It is made by pureeing Jerusalem artichokes, there is no thickening added and it is full of goodness and flavor. I saw the artichokes at the vegetable shop and thought that they would turn into a good soup…..here is the result.
Easy
4-6 Persons
Preparation time 20-30 minutes
Ingredients
1 kilo firm Jerusalem artichokes ( Season: winter months.)
50 g butter
1 liter white stock ( Chicken or Veal.)
1 large onion finely chopped
A dash of milk or cream to whiten soup
salt freshly ground pepper
2 tbs chopped fresh chives for decoration and Sweet Paprika
Slim Finnish Rye biscuits as an accompaniment
Method
1. Peel artichokes as one would a potato and place in bowl of cold water, so that they do not brown.
2. Melt butter over medium heat, add finely chopped onion and saute gently until transparent.
3. Add artichokes cut into even sizes and saute in butter until well coated.
4. Lower heat to minimum and cover with grease -proof paper and lid. Leave to sweat five minutes. This brings out the flavor.
5. Remove paper and cover artichokes with home made stock.
6. Simmer gently for 20-30 minutes. Test with the point of a knife. The artichoke should be soft and fall off the knife.
7. Poor off stock into a clean bowl and place artichokes in blender. Blend until smooth.
Pre-heat bowls and or Tureen in oven at 50.C.
8. Re-heat in saucepan together with stock. Add milk or cream to dilute soup to the right consistency and heat the soup to just below boiling point.
9. Serve in pre-heated individual bowls or soup tureen, decorating with finely chopped fresh chives just before serving. ( Not earlier, or the chives will not retain their nice bright green color. Sprinkle with Sweet Paprika.
10. Serve with wafer thin Finnish Rye biscuits.
Peel artichokes as one would potatoes, place in bowl of cold water so as not to brown.
Inside they are beautifully white.
Peel onion and collect chives from garden.
Here you see them together with peeled onion.
Chop onion finely, place in saucepan together with butter.
Saute over medium heat until transparent, don’t hurry this, onion must always cook through thoroughly and
don’t allow to brown, this is a ‘white’ soup!
Add peeled Jerusalem artichokes and turn in butter.
Cover artichokes with grease-proof paper and the saucepan lid. Turn heat to minimum and sweat for five
minutes. This brings the flavor out.
Remove lid and grease-proof paper. Pour over white stock to cover artichokes. Bring to a simmer and cook
for 20 minutes.
Test for ‘doneness’ with the point of a knife. Artichokes should be soft and drop off the knife. This is a
way to test all vegetables.
Here they are soft and done. Pour off stock into clean bowl and place artichokes and onions in blender.
Blend in blender.
Blend until smooth.
Finely chop chives. Use in soup and or to decorate.
If liked add half the chives to the soup, just before serving. Use the rest to decorate.
Final result! Top with chives and a little Sweet Paprika.
View Point 3. Fire And Safety In the Kitchen ©
This is for Manny, our expert Fireman!
QUIZ!!!!!!! See how high you score on “FIRE AND SAFETY” It could save yours or someone else’s life one day!
This is one of the most important aspects of Cooking, so please take the trouble to read this and KNOW your FIRE DRILL!
Fire burns, and smoke can kill you first! Scalding can give you first degree burns!
FIRE IS VERY FRIGHTENING AND ALWAYS TAKES ONE BY SURPRISE! SO ALWAYS BE PREPARED AND KEEP CALM!
68% of fires begin in the kitchen and it can happen to any one. In my cooking career I have experienced three fires in my kitchen. One from adding alcohol to a sauce,( Oil was too hot .) Two, from an oven fire, dish stand caught fire! And three, from burning rice! I forgot it on the stove!………. It isn’t until you experience it, that you realise your mistakes!
FIRE WITHOUT OXYGEN, GOES OUT!……….PUT A LID ON IT! ALWAYS HAVE FIREPROOF OVEN GLOVES TO THE READY!
FIRE FEEDS OFF OXYGEN IN THE AIR!
You want to starve your fire of Oxygen, but be careful what you use to do it with! Don’t use something that burns!
PREVENTION AND SAFETY RULES:
1. Always have a specialised “Kitchen Fire Extinguisher,” specially made for kitchen fires and burning fat, in your kitchen.Check ‘use by’ date. Replenish once used!
2. Always have a fire blanket in your kitchen. ( See photograph.) This is less messy than using an extinguisher and very effective.
Keep this blanket in it’s bag close to your Cooking Stove.
Available from all Fire department Stores. Take the trouble to pass by and buy one, BEFORE you start Cooking!
Blanket opens out, to 90cm x 90cm in size.
Cover fire with saucepan lid and blanket, or if lid is not available, cover fire with blanket to starve it of Oxygen.
Leave covered until cool.
NEVER BE TEMPTED TO OPEN LID IF YOU SEE SMOKE COMING OUT, OR OPEN THE OVEN DOOR. THE RUSH OF AIR/OXYGEN WILL FEED FIRE. PUT A LID ON IT, BLANKET, OR METAL COVER AND WAIT UNTIL IT COOLS!
3, Never heat oil or fat with out a ‘tightly fitting’ saucepan lid and oven gloves at your side. “IN CASE OF FIRE PUT A LID ON IT”
4. Never use water to put fire out, it spreads the burning fat in different directions and the fire continues to burn in several different places!
5. TURN ELECTRICITY OFF. Smother fire with lid or blanket, using DRY oven glove. If wet heat can cause hand scalding.
6. Install an extra extractor fan in your kitchen to extract smoke, in case of fire.
7. Install a ‘smoke detector’ in your kitchen. They are not expensive and you change the battery once a year. At least if you leave the kitchen the alarm will warn you, sooner rather than later. Also available in fire department stores.
8. Buy proper fire proof oven gloves, not those flimsy kind, where the heat passes straight through or Grandma’s knitted ones!!!
9. Take care of scalding when removing lids and pouring hot liquids into colanders and other containers. STEAM BURNS!
SAFETY PRECAUTIONS
1. Never leave the kitchen while cooking with oil : OIL IS THE BIGGEST DANGER! Once it begins to smoke, 3-4 minutes only! It will soon ignite! Try not to leave the kitchen when cooking as a rule,especially when frying, grilling and broiling. When boiling, baking and roasting, check on food regularly.
Remain focused, the drinking of alcohol, or under medication can lessen your focus! Set timers, or turn appliance off first, BEFORE you leave the kitchen. Classic distraction, the telephone, doorbell, TV or when called away for an emergency.
2.When you ‘Déglace’ a sauce with alcohol, take care that oil has not become too hot, the flames can burn your face , hair eye lashes and eye brows as you add the alcohol and it instantly bursts into flame. Always have a lid in your hand while you add any alcohol!
3. Saucepans that go dry from prolonged cooking, or not enough liquid, can also easily burn, rice being a classic example. You come into the kitchen, lid id on and saucepan is smoking! Don’t open or move, turn electricity off and leave to cool.
4. Keeping your stove clean is also important, fat left on the stove can also ignite.
5. Do not over load a plug with multiple attachments.
6. Do not leave things that can burn hanging near or over electrical appliances. Gloves, paper and cloth towels, ornaments, food packaging, plastic bags, dried herbs, onions, garlic hanging near stove.
7. Do not leave unattended, especially with children in the house, Candles, lighters, and matches and lit cigarettes.
8. Do not leave near ovens, inflammable substances such as lighter fuel.
9. Do not cook with clothing that has large open sleeves, hanging cords and ribbons, these can ignite especially on a gas stove or catch in saucepan handles and bring them down.
10. The breeze from an open window, can cause curtains to blow towards your stove and add oxygen to an already ignited fire.
11. Saucepan handles should always be turned inwards, not sticking out from the cooker. Take care they are not over other burners! Use back burners as much as possible, especially with children in the house.
12. Do not leave electrical wires, where someone can trip.
13. Keep floor clean and dry, free from liquids, oils and vegetable peelings which could cause one to slip.
14. If something is hot “use the Red Ribbon warning,” and place a length of red ribbon on the hot item, to avoid other cooks or family in the kitchen, picking up the red hot plate! ( I keep a store of red ribbon in the kitchen drawer, Christmas is an excellent time to replenish.)
15. When using gas, service regularly. Replace gas pipes regularly, once a year and check for leeks by rubbing the tube with soapy water. If bubbles appear it is leaking and needs replacing, do not turn on gas!.IF YOU SMELL GAS, TURN GAS OFF. Get a professional to overhaul your gas equipment, be it cooker or outside Barbecue Grill.
Typical Fire Hazards:
Classic Causes of Fire!
Keep Focused!
QUICK, WHERE IS YOUR LID AND FIRE PROOF OVEN GLOVES!
Keep Handles Facing Inwards, but not over other burners!
IN CASE OF FIRE: IMMEDIATE ACTION! When in doubt, CALL FIRE BRIGADE!
1. If smoke is coming from behind a shut kitchen door, feel for heat on the door, if hot, DO NOT OPEN. Check all family members and friends are present. Call Fire brigade.
2. If frying pan or sauce pan go on fire, PUT A LID ON IT, turn off electricity or gas and wait until it cools. Do not be tempted to open lid!
3. If something in oven goes on fire, turn electricity or gas off. Leave to burn out . Only open door when fire is completely out. Have oven checked by a professional before re-using.
Observe rules for Microwave ovens: No metal or tin foil must be used in a Microwave oven, only specified microwave-safe dishes or containers. Take care when opening packets for steam as you open them, steam burns! Use gloves. Microwaves cook unevenly, so stir food and check again for heat. In case of fire, keep door shut until it goes out. Get professional to check Microwave Oven before using again.
4. IF YOUR CLOTHES CATCH FIRE IMMEDIATELY STOP, DROP TO THE GROUND COVER FACE WITH HANDS AND ROLE ON GROUND OVER AND OVER UNTIL FIRE IS OUT: IF FRIEND IS NEAR BY, TELL THEM TO SMOTHER FLAMES WITH FIRE BLANKET. This may seem obvious, but most people tend to run, trying to get away from the fire, thus igniting it more!!!!
5. ALWAYS KNOW YOUR “EXITS.”
SPECIAL PRECAUTIONS FOR CHILDREN: ( And Grownups!)
1. Saucepan handles must never stick out, where children might reach up and pull handles down on them selves.Use back burners where possible, never leave cooker unattended. Don’t leave hot things near the edge of kitchen surfaces, nor hot things on the table.
2. Electric kettles full of boiling water should have a special “child’ safety harness, so the child can not pull on the electric cable and pull the kettle down. After using the boiling water, please always empty the kettle and really avoid hot teas, coffees and drinks, for a few years, or leave them out of reach.
3. Have a one meter ‘No Zone,’ around the cooker and specifically explain regularly to young children, that the oven can be hot even when it is switched off! To say it once is not enough!
4. Scalding is a great danger in the kitchen for children and while they are learning it is a good idea to have the water thermostat turned down, so the hot water is not piping hot when it comes out of the tap!
5. As soon as children are old enough, teach them the fire precautions and what to do in an emergency. They should distance them selves as quickly as possible from the fire and smoke towards the exit and call for help.
6. Never leave saucepans full of hot liquids on the floor! Or anything hot for that matter!
7. Place all poisonous materials in a cupboard high up, out of the reach of children, especially cleaning materials.
8. Never store something that isn’t what it says it is on the outside. For example, soap powder in the salt jar! Vodka in a water bottle!
9. Keep a bottle of water and tea-towels in a cupboard close to the first aid box and exit, incase of emergencies and make sure every one knows. It should have an indication on the outside of the cupboard.
10. Never hold children in your arms while you are cooking, drinking a hot drink, or carrying hot food or liquid.
11. When your children are old enough teach them “Kitchen Safety.” And supervise them while they are learning.
FIRST AID : KEEP FIRST AID BOX IN KITCHEN CUPBOARD! TREAT BURN STRAIGHT AWAY! Also include bottle of water and tea-towel. Have “First Aid written on outside of cupboard door.”
Place burn in a bowl of cool water for 3-5 minutes, until it cools. Avoid using butter, toothpaste, creams and ice!. Keep clean with sterilised loosely fitting gauze or dry clean cloth and go to Emergency room. Blisters caused by burns, should not be popped. Leave them to heal naturally, the blister protects the burn until it heals.
THESE INSTRUCTIONS AND IMAGES WILL STAY IN YOUR MEMORY IF YOU HAVE A FIRE IN YOUR KITCHEN!
ALWAYS KEEP CALM. DON’T PANIC!
GOLDEN RULE: INCASE OF FIRE STARVE FLAMES FROM OXYGEN : USE SAUCEPAN LID OR BLANKET OR EXTINGUISHER AND OVEN GLOVES!
WHEN IN DOUBT TURN ELECTRICS OFF, CLOSE DOORS AND WINDOWS AND CALL FIRE BRIGADE.
Chocolate Mousse ©
There is nothing like a really chocolatey, light, creamy Chocolate Mousse! Served with cream and raspberry coulis, not to mention if you are eating it in a cozy Austrian Chalet, high up in the Austrian Alps…….
Any way for ‘Thanksgiving’ today I thought it was just the thing, a change from the traditional Pumpkin Pie. So here goes, enjoy and let me know how it turns out.
This was given to me by one of my ‘Cooking Students,’ she is Swiss and an accomplished cook. On trying it, I immediately replaced my old one with the one she had given me and I have been using it ever since! Thank you Claire!
Definition of a Mousse : a sweet or savoury dish made as a smooth, light mass in which the main ingredient is whipped with cream and egg white:
To Mette, your favourite!
Easy : Here I have made a ‘three fruit Coulis,’ raspberry, Strawberry and blackberry.
This can make an alternative dessert on Christmas Day, if you are not a Trifle Fan!
Preparation Time 1/2 hr
6-8 Persons
Ingredients
200 g Good quality 60-70% Swiss Bitter Chocolate
4 Egg Yolks
3-4 tbs Sugar
400 ml Cream
4 Egg Whites
Pinch of Salt
Coulis
20 g Fresh or frozen raspberry, strawberry, or blackberry fruit or a mixture of all three!
Icing sugar to taste (1-2 heaped tsp)
Decoration
125 ml Whipped Cream
50 g Grated Chocolate
Raspberries, strawberries or blackberries.
Method
1. Break up the chocolate roughly into a bowl. Place bowl over a saucepan of simmering water ( Bain Marie) and leave to melt. Stir from time to time to ensure all the chocolate is melted. Remove from heat and reserve to one side.
2. In the mean time, place egg yolks and sugar in large enough bowl to take all the mousse and beat until light in colour and fluffy. 3 minutes minimum with an electric beater.
3. Beat cream until it leaves a trail of the whisk, not completely stiff, as you still have some folding to do.
4.. Beat egg whites with a pinch of salt until “stiff peaks” i.e. when you lift beaters out of egg whites the peaks remain upright, they should not bend over….important.If they do beat some more.
5. By now chocolate should have melted. Remove from heat and leave to cool a little for 2 minutes.
6. Pour chocolate into egg yolks stirring all the time. This should amalgamate into a smooth thick consistency. If by misfortune it goes lumpy, either because chocolate was too hot and cooked yolks or because it was not hot enough and solidified, unfortunately, your only option is to start again.
7.Fold in cream.
8. Using a large spoon or special spatula, lightly and quickly fold in 1 tbs of the whites, ( by doing this it makes the rest of the whites more easy to incorporate, thus not losing volume) and then the rest, until thoroughly mixed. It is important to do this quickly, so as not to lose the volume and fold just enough to get a uniform colour, don’t over mix, you will lose volume. The folding method, is cutting across your mixture, turning spoon to lift up and turn over mixture. Give your bowl a half turn to the left and repeat. At no time press your mixture ‘down’ with your spoon.
9. Pour into serving bowl, lightly smooth over, place in refrigerator for one hour and then decorate. Grate chocolate over the top, using the fine holes of your grater and piping cream stars around the edge. Decorate with fruit.
9. Cover with cling film and reserve in refrigerator. Important: remove from refrigerator ten minutes before serving, so that it is not too stiff.
10. Serve with raspberry or strawberry or mixed berry Coulis.
To Make The Coulis
1. Blend fruit and icing sugar in blender
2. Pass through fine sieve, which gets rid of the seeds. This takes a little time but is worth it.
3. Serve in a jug.
Use good quality chocolate. 65-75% Coco strength.
Break up chocolate in Pyrex, heat resistant bowl, and place over bowl of simmering water. ( Bain Marie.)
Stir with wooden spoon to ensure all the chocolate is melted.
In the mean time separate eggs carefully, especially whites, no egg yolk must fall in, or they will not beat
into stiff meringue. Add sugar to yolks.
Beat egg yolks and sugar until light in colour, light in texture and fluffy. This is very important and should
take at least 3 minutes of beating. This is how you add air and lightness to your Mousse, which is the key
to a good Mousse.
Pour your melted chocolate onto your egg yolks. The Chocolate has slightly cooled, while waiting on the
side so the heat shouldn’t curdle the eggs. If by miss fortune it does, you just have to start over. The chocolate
doesn’t want to have got too cold either, or it will solidify when added to the eggs. Again you will have to begin
from scratch. Should the chocolate have got too cool, just heat it up again on the Bain Marie.
( Never heat chocolate straight in a saucepan, the direct heat, can cause it to separate. )
Mix chocolate and egg yolks thoroughly.
Add lightly whipped cream.
Beat egg whites together with a pinch of salt until “Stiff Peaks.” ( The salt helps them stiffen.) This means
the egg whites stand upright, when you lift beaters out, the peaks should not flop over. If they do beat some
more. A nice large mixing bowl helps get a bigger volume……more air and lightness to your Mousse.
Using a large spoon or special spatula, fold cream into egg yolks, cutting across, lifting
and folding over. Then turn your bowl a half turn to the left and repeat. When just mixed in, add first 1 tbs
of stiffly beaten meringue, fold in and then add the rest. Fold with the same method above, until no more
white is showing. Don’t overfold, you will loose volume. Place in serving bowl and leave in refrigerator 1
hour.
Fold until all the white of the meringue is no longer visible, but do this quickly and lightly, because if you
over fold, you will see you are losing volume.
Pour into suitable serving bowl, smooth out very lightly on top and tidy up edges with kitchen paper. Place
in refrigerator for one hour to chill.
Remove from refrigerator. Using the fine holes of your grater, grate chocolate evenly straight over the top
of your Mousse.
Decorate with stiffly beaten cream using a piping bag with a star nozzle. The above piper is useful when
it is for small quantities.
Decoration is entirely up to you, this I think is missing a few whirls of chocolate placed in the center.
You can have a lot of fun sculpting chocolate, using a knife…. see below.
Here is an example of sculpturing Chocolate…….Black Forest Gateaux, coming up soon!
Instead of chocolate whirls you can also decorate with fruit, bought to make your Coulis.
To make your Coulis,hull your strawberries and place fruit in colander. Rinse briefly under the running tap.
Shake out water and place in blender. Blend until smooth.
Pour fruit into ‘extra fine’ sieve, which won’t let seeds pass through!
Stir continuously until all the fruit has passed through. This will take five minutes……
Taste for sweetness. Add more icing sugar if necessary. You don’t want to make it too sweet, because the
Mousse is already sweet.
Serve in pretty jug along with your delicious Chocolate Mousse.
Final result!
What's Cooking In Jane's Kitchen 