Xmas (Un)Wrap-Up

[madbaker]

My dad came over Xmas Eve. That was the tradition he grew up with, and it makes scheduling easier. We had a pleasant low-key evening with fresh Dungeness crab, sourdough bread, and garlic butter. I made a yogurt cheesecake with dried apricots and Dad brought a >40-year-old port. The port was a bit past its prime but still quite tasty.

We spent Xmas day with etaine_pommier and J! A quiet, silly, cat-filled day with good food, booze, and most importantly company.

Today we met my mother for dim sum. That went fine. It works out well for various reasons and this is the second time we've done it; I think it will continue as tradition.

This week's Resolution Recipe comes from a cookbook ldyanna gave me for my birthday. It's the first one I've tried from it. Gratin of Scallops with Jerusalem Artichoke Puree and Proscuitto.

4 thin slices proscuitto (just like red silk)
1 pound Jerusalem artichokes, peeled
1/2 cup cream (I used half and half)
salt and pepper
1/2 lb bay scallops
1 Tbsp unsalted butter
1 1/2 tsp olive oil
chopped green onion for garnish

Simmer the artichokes in boiling water for 25 minutes until soft. Puree. Strain, discarding liquid, mix with the cream, and adjust seasoning to taste. Set aside.

Season the scallops with salt and pepper. Melt the butter and oil in a skillet over high heat, then add the scallops and cook on one side for two minutes, until light golden brown (only cooking on one side). Transfer the scallops, seared side up, to a baking dish and cover with the artichoke puree. Broil the gratin until golden brown and heated through, about one minute. Sprinkle the proscuitto on top, garnish with green onions, and serve.

What worked: Rich and tasty.

What didn't: The puree never browned; I may not have drained off enough liquid. This is the best recipe I've made with J.A. that I can remember but my general feeling is that they are not worth the effort it takes to peel and cook them.

Will I make it again? If I remember the next time we get them in a vegetable box; I won't seek out and buy J.A.

Comments

[serendipity17.livejournal.com]

If you cook the JA with skins on, you could cut them with a sharp knife and run them through a drum sieve to get the flesh out and pureed in one step. My CSA has been distributing them lately.

If you didn't already know, they're girasole artichokes, for the sunflower of which they are storage tubers. Linguistic mutation took them from Italy to Israel.