Jerusalem Artichoke Bisque, garnished with beet cream, white truffle oil, and toasted pumpkin seeds. What to make when there's not much in the cooler.
Subscribe to:
Post Comments (Atom)
skip to main |
skip to sidebar
Cooking with Fresh Herbs
About Chef Ed
- Chef Ed
- Winchester, Virginia, United States
Monthly E-Newsletter
My Mini E-Cookbook
Cooking with Fresh Herbs
Twitter Updates
Frequently Asked Questions
Recent Articles
-
▼
2012
(61)
-
▼
February
(10)
- Alien Ingredient #17: Jackfruit
- Winter Ingenuity
- Alien Ingredient #16: Spondias/Mombin
- Alien Ingredient #15: Fresh Green Chickpeas
- Alien Ingredient #14: Choclo
- Hidden Gluten
- Alien Ingredient #13: Silkie (Black) Chicken
- Alien Ingredient #12: Tteok
- Alien Ingredient #11: Cancha/Maíz Chulpe
- Alien Ingredient #10: Nilgai Antelope
-
▼
February
(10)
Topics
- 2011 (25)
- alien ingredients (40)
- andouille (2)
- antelope (1)
- apples (7)
- apricots (2)
- arctic char (3)
- artichokes (3)
- arugula (1)
- asparagus (4)
- avocado (2)
- bacon (4)
- bagel (1)
- banana flower (1)
- barley (1)
- basil (4)
- beans/legumes (21)
- beef (7)
- beets (7)
- beverages (7)
- bison (4)
- blackberries (2)
- blueberries (2)
- bluefish (1)
- bok choy (2)
- borage (2)
- bread (2)
- bread pudding (1)
- broccoli (1)
- broccolini (1)
- brussels sprouts (6)
- buddha's hand (1)
- bulgur (1)
- Burning Questions (8)
- butternut squash (1)
- cabbage (4)
- cancha (2)
- cannellini (1)
- capers (4)
- caribou (2)
- carrots (4)
- caul fat (1)
- cauliflower (3)
- caviar (1)
- cavolo nero (2)
- celery root (6)
- charcuterie (2)
- cheese (4)
- cheesecake (1)
- cherries (6)
- chervil (2)
- chestnuts (2)
- chicken (9)
- chickpeas (8)
- chiles (9)
- chimichurri (3)
- chipilin (1)
- chipotles (1)
- chives (3)
- choclo (1)
- chocolate (5)
- chorizo (8)
- chowder (1)
- chufa (1)
- cilantro (4)
- clams (1)
- cockles (1)
- cocktails (4)
- coconut (3)
- collards (2)
- confit (4)
- coquitos (1)
- corn (2)
- corn/cornmeal (8)
- couscous (4)
- crab (9)
- cranberries (5)
- crème fraîche (1)
- cucumbers (5)
- culantro (1)
- curry (3)
- desserts (32)
- dill (4)
- dosakai (1)
- dragon fruit (1)
- duck (18)
- duck eggs (3)
- dumplings (1)
- eggplant (3)
- eggs (13)
- elderberries (1)
- empanadas (1)
- epazote (1)
- equipment (8)
- escarole (1)
- etiquette (23)
- FAQ (8)
- fava beans (2)
- fennel (7)
- feta cheese (1)
- figs (5)
- finger lime (1)
- fish (36)
- foie gras (3)
- food safety (4)
- fregola sarda (4)
- fried rice (1)
- frittata (1)
- fruit (27)
- game (13)
- garlic (5)
- gianduia (1)
- gluten (1)
- gnocchi (1)
- goat cheese (5)
- goose eggs (1)
- grains (3)
- granita (1)
- grapes (1)
- gravlax (5)
- greens (2)
- grits (12)
- guaje (2)
- guava (1)
- guinea (1)
- ham (1)
- harissa (1)
- herbs (20)
- hibiscus (1)
- hominy (2)
- honey (1)
- how to (16)
- hummus (1)
- ice cream (2)
- jackfruit (4)
- jerusalem artichokes (4)
- kaffir lime (1)
- kale (2)
- kimchee (2)
- lamb (23)
- latke (1)
- lavender (1)
- leeks (3)
- lemongrass (1)
- lemons (2)
- lentils (6)
- limes (4)
- liver (2)
- lobster (2)
- longan (1)
- lop cheung (1)
- lotus root (2)
- lumpia (1)
- lychee (1)
- mache (1)
- mamoncillo (1)
- mango (3)
- maple syrup (1)
- marjoram (1)
- melons (3)
- menus (54)
- meringue (2)
- mint (2)
- mombin (1)
- morels (1)
- mozzarella (1)
- mushrooms (37)
- musings (53)
- mussels (9)
- mustard greens (1)
- nuts (1)
- oca (1)
- octopus (1)
- offal (8)
- olives (7)
- One Block West/customers (10)
- One Block West/fun (10)
- One Block West/news (9)
- One Block West/stories (17)
- onions (2)
- opah (1)
- oranges (7)
- oregano (2)
- orzo (1)
- oxtail (1)
- oysters (2)
- paella (3)
- paleron (1)
- pancetta (1)
- panna cotta (3)
- parsley (4)
- parsnips (7)
- pasta (11)
- pawpaw (2)
- peaches (4)
- peanuts (1)
- peas (5)
- peppers (2)
- persimmons (3)
- pesto (2)
- photos (51)
- phyllo (1)
- pickles (6)
- pimentón (8)
- pine nuts (1)
- pineapple (1)
- piquillos (6)
- pitaya (1)
- plums (2)
- pluots (1)
- poblanos (6)
- polenta (5)
- pomegranates (1)
- porchetta (1)
- pork (26)
- pork belly (9)
- posole (1)
- potatoes (6)
- poultry (11)
- preserved lemons (2)
- prosciutto (7)
- pumpkin (1)
- pupusas (1)
- purslane (1)
- quail (6)
- quail eggs (1)
- quince (1)
- rabbit (21)
- radicchio (1)
- rambutans (1)
- ramps (1)
- rants (35)
- rapini (2)
- raspberries (1)
- recipes (69)
- rhubarb (1)
- rice (17)
- risotto (13)
- rockfish (1)
- rosemary (1)
- roux (5)
- saba (1)
- sablefish (1)
- saffron (1)
- sage (2)
- salad (7)
- salad burnet (1)
- salmon (9)
- salsa (2)
- salsify (3)
- sandwich (2)
- sashimi (2)
- sauces (2)
- sausage (5)
- scallops (11)
- sesame (1)
- seviche (5)
- shad roe (1)
- shallots (1)
- shellfish (13)
- shrimp (12)
- shungiku (2)
- skate (2)
- snow peas (1)
- soba (1)
- sorbet (2)
- sorrel (4)
- soup (20)
- spaetzle (1)
- spätzle (1)
- speck (1)
- spices (7)
- squash (11)
- squash blooms (1)
- steelhead trout (2)
- strawberries (3)
- strudel (2)
- sun-dried tomatoes (1)
- sunflower seeds (2)
- sweet limes (1)
- sweet potatoes (10)
- sweetbreads (3)
- tarragon (2)
- Tasmanian pepper (1)
- tasso (1)
- terrine (7)
- thyme (3)
- tips (21)
- tobiko (1)
- tomatillos (3)
- tomatoes (12)
- trout (3)
- truffles (6)
- tteok (1)
- tuna (2)
- turkey (2)
- turnips (1)
- vanilla (1)
- veal (16)
- vegetables (58)
- vegetarian (6)
- venison (7)
- verbena (1)
- vinegar (1)
- walnuts (1)
- watercress (1)
- watermelon (1)
- wax apple (1)
- wild boar (7)
- wild edibles (23)
- wild rice (2)
- wine (30)
- wonton (1)
- yak (1)
- yiouvetsi (1)
- yogurt (2)
- yuzu (2)
Copyright © 2008-2012 Shenandoah Food and Beverage Holdings LLC. All Rights Reserved.
Chef,
ReplyDeleteThat is just stunning! Love the idea of adding beets to that luscious bisque. What a great way to showcase the lowly sunchoke. Who says you can't eat local year- round?