You might know sunchokes under their more official moniker, Jerusalem artichokes. Since they do not come from Jerusalem and are not artichokes, sunchoke is the more popular market term. Look for them in gourmet grocery stores, and substitute button mushrooms if you can’t find them.
10 sunchokes, peeled
1 small white onion
1 garlic clove
1 celery stalk
1 leek, white part only
1/4 lb (100 g) butter
1 sprig thyme
1 bay leaf
6 cups (1.5 L) vegetable stock
1 1/4 cups (300 mL) milk
1/2 cup (125 mL) heavy cream
12 fresh scallops
4 tsp (20 mL) extra-virgin olive oil
Salt and pepper
Lemon juice, to taste
4 sprigs chervil, as garnish
Coarsely chop all vegetables and herbs. Crush garlic.
Melt butter in large saucepan over low heat and add vegetables, herbs, and garlic. Cook slowly until vegetables begin to soften but not brown, about 10 minutes.
Add vegetable stock, milk, and cream. Bring to boil and simmer until vegetables have completely softened, about 6 minutes. Purée mixture in blender and then pass through a fine sieve. Set aside.
Heat olive oil in a separate saucepan. When oil is very hot, add scallops and cook quickly about 1 minute (depending on size of scallops). Turn and cook other side 1 minute more.
Warm purée soup mixture and season to taste with salt, pepper, and a touch of lemon juice. Divide cooked scallops among four soup bowls and pour soup over. Garnish with chervil. Serves 4.
source: "This February, Go West", alive #380, 2006
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.