Jerusalem Artichoke Soup and Fried Green Tomatoes

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I joined a CSA this year so each week I have been receiving an assortment of vegetables.  CSA stands for Consumer Sustainable Agriculture and how it works is that I paid for a season of vegetables at the beginning of the farming season.  Then each week I get a bag of fresh, organic vegetables to use.  The crops vary based on what is in season and what the weather has allowed to grow.  One week I got Jerusalem artichokes (aka sunchokes) and green tomatoes.  Both of which I have never cooked with before.  I made Jerusalem artichoke soup and fried green tomatoes, both of which were fantastic!  I have since made this same dinner again and got great results so this recipe is very reproducible.

The fried green tomatoes are better than I’ve had in a restaurant.  The trick is all about getting the oil to the correct temperature and I will explain how below.  My sister and brother-in-law sampled some and raved about how crispy and delicious they were! I hope you enjoy cooking with new vegetables!

Jerusalem Artichoke Soup

Adapted from Simply Recipes

Ingredients:

  • 1 Tbsp unsalted butter
  • 1 leek, chopped
  • 1 celery stalk, chopped
  • 2 garlic cloves, chopped
  • 1 pounds jerusalem artichokes, peeled and cut into chunks
  • 2 cups vegetable stock (chicken stock would work well also, I found this new vegetable base that is great for making vegetable stock)
  • Salt and black pepper to taste
  • optional: vegetables to mix in with the soup, broccoli and carrots are pictured above

Directions:

Heat the butter in a soup pot over medium-high heat and cook the leeks and celery until soft, about 5 minutes. Do not brown them. Add the garlic and sauté for 1 minute. Sprinkle with salt.  Add the jerusalem artichokes and the vegetable stock to the pot and bring to a boil. Reduce the heat to low, and simmer, covered for 45 minutes to an hour.  Let the soup cool for about 5-10 minutes and then pour into a food processor and purée the soup.  Add salt and pepper to taste.  **optional: if you would like to add in some extra vegetables to the soup then dice them and toss into boiling water for about 5 minutes.  Strain out the water and then pour into the soup.  I have eaten this with and without the vegetables.  I think the soup tastes more pure without the vegetable, but soup is a great way to use up odds and ends veggies from the fridge!

Fried Green Tomatoes

adapted from Food Network

Ingredients:

  • 2 green tomatoes cut into 1/4th inch slices
  • kosher salt and black pepper
  • 1/4 cup white flour
  • 1 tsp garlic powder
  • 1 egg
  • 1/2 Tbsp milk
  • 1/2 cup panko bread crumbs
  • pinch of cayenne pepper
  • about 2 cups of canola oil for frying
  • optional toppings: goat cheese, walnuts, sriracha hot sauce

Directions:

Fill a medium frying pan with enough canola to make it 3/4 inch high.  Turn the heat to about medium.  While the oil is heating slice the green tomatoes into 1/4 inch slices and place them in a single layer on a plate.  Sprinkle both sides with kosher salt and pepper.  Get three separate small bowls.  In the first bowl combine the flour with the garlic powder.  In the second bowl scramble one egg with the milk.  In the third bowl combine the panko bread crumbs with a pinch of cayenne pepper (the first batch of these I made using Italian seasoned bread crumbs and they were delicious, so feel free to substitute if you wish).

Now place a pinch of the flour into the oil.  It should take around 8 seconds for the oil to turn brown.  If it turns brown immediately then the oil is too hot.  If it takes more than 8 seconds to turn brown then the oil is too cool and increase the heat.  Continue to do this until the oil is the correct temperature.  One by one coat the tomato in the flour mixture, then the egg mixture, and then the panko bread crumb mixture.

Then place into the oil.  Flip it to the other side when golden brown.  Remove from the oil when the second side is golden brown and place on a paper towel on a plate.  I would recommend testing the first tomato for the oil temperature before placing multiple tomatoes in just in case your oil is not the right temperature.  It should take about 5-7 minutes to cook each tomato slice.

To serve top with goat cheese crumbles, walnuts, and a few drops of sriracha sauce.  Enjoy!

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One thought on “Jerusalem Artichoke Soup and Fried Green Tomatoes

  1. The fried green tomatoes were better than any I’ve had at a restaurant. I look forward to trying them again (when I can find green tomatoes!). You coated them and they were cooked to perfection! -Your loving sister

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