Puree of Sunchoke Soup, Radish Shoots, and Baby Mushrooms

Sorry for the long period of neglecting the GourmetDad blog. I have been working so hard in trying to get La Bombilla off the ground that I just didn’t have time. The GourmetDad blog will more active going forward, and if you have time, I would welcome you to look at my La Bombilla Dinner Club blog.

Now to the tasty world of cooking and this comes from the French Laundry cookbook, and the Puree of Sunchoke soup was amazing to eat. For this recipe, I didn’t make the Argula pudding but I can say that we made it at the last La Bombilla event and it was extremely good. For this version I had extra baby mushrooms that I didn’t want to waste so I put them to work with some radish shoots.

Sunchoke Soup – From French Laundry Cookbook (10 servings)

50 grams butter

50 grams thinly sliced onions (Cippolini)

400 grams thinly sliced peeled sunchokes

4 grams sugar

12 grams kosher salt

1 kg chicken stock (vegetable stock for vegetarian )

100 grams heavy cream

½ pound of mushrooms

Radish shoots

Melt the butter in the saucepan

Add onion and sweet until soft

Add sunchokes and then add sugar, salt, and stock

Bring to a simmer and cook until sunchokes are soft and stock reduced in half.

Add cream and bring to a simmer.

Puree soup immediately, or refrigerate.

For the mushrooms

Heat saute pan with olive oil and add mushrooms

Cook until done, and add salt and pepper to taste.

To finish add mushrooms and radish shoots to bowl and then add warmed up soup to the bowl. Serve and enjoy!


Thomas Keller’s Potato Gnocchi – The Kids Cook Monday

I love gnocchi and when I saw this recipe in Thomas Keller’s French Laundry cookbook I wanted to give it a try. The strange thing, it’s incredibly easy to make and it’s a good recipe to let your kids cook with you. Here is the list of ingredients you will need, and it’s important to note that all of these ingredients are common pantry staples.

French Laundry Potato Gnocchi: ( by Keller, Ruhlman and Heller Publisher: Artisan)
2 pounds of russet potatoes
1 1/4 to 1 1/2 all-purpose flour (I used slightly less)
3 large egg yolks (bring to room temperature)
2 tablespoons kosher salt
The first step is to bake the potatoes at 350 degrees for an hour or until done. If you are able to poke holes into the potato with ease they are ready. Let them cool slightly, and scoop out the potato from the peel and you will then press them through a tamis or a potato mill. The former being a cheaper kitchen accessory.
Mound the milled potatoes into a mound, and place 1/2 of the flour into the mound then the eggs, followed by the remaining flour. Chop up the potatoes, eggs, and flour with a dough scraper. Do it quick, 15 to 30 seconds, because if you overwork the dough it will become very dense. Gather some of the mixture and roll it lightly on a floured surface to make a log. You will then cut small pieces off the log to make your gnocchi!! This is a good place to have your toddler practice some knife skills.
Once you get your little army in-line, you can also have your child place little indention marks on the gnocchi. To cook, place them in boiling salted water until they float and use a slotted spoon to take the gnocchi out of the water and dry them on a paper towel. You can then eat them or they refrigerate well.
I am still shocked at the simplicity of this recipe, but this shows you why Thomas Keller is so amazing. He wants the food to taste good and refined, not necessarily to complicate it.
Our first dish with them was cooking bacon with some collard green and tossing them with the gnocchi.
Our second use of the gnocchi was a sous-vided rump roast with sausage, mushrooms, and gnocchi. My daughter ate four servings.