I’ll say it this way, as simply as I can. ‘Cuz that’s how Lou Grant once said it.
“I cherish you people”.
I started this blog on November 21, 2008. Before that I never knowingly read a blog before. I had an “intellectual understanding” about what a blog was. But I remember thinking how could anyone really care that much about another person’s yammering. I remember thinking “how can I ever know if you have any idea what you are talking about?”
Well, I have done a one-eighty in these past 5 months. I now look to bloggers for inspiration! I look forward to reading your yammerings.
One of these inspirational moments came from an Award Winning Irish Food Blogger named The Daily Spud. She recently posted a marvelously simple rhubarb compote/stewed rhubarb recipe. Her joy and love for this recipe came shining through.
I made some lame comment about having never eaten rhubarb but having an “intellectual understanding” of what rhubarb was. I am the worst commenter. I actually am a better lurker. But still, sometimes you gotta support the bloggers you love.
So these past few weeks I have had rhubarb in the back of my mind. I am not the kind of person who is happy having an “intellectual understanding” of food. I am surprised she still speaks to me.
There is only one way to reconcile the heavy burden I carry over my rhubarb remarks and the high standards to which I try to hold SippitySup.
That’s right. I am posting nothing but rhubarb until I fully appreciate it! It’s kinda like writing on the blackboard 100 times “I will not stare at Jimmy Smart in Gym Class”.
Day-in-and-day-out you will come to SippitySup and you will see nothing but the sour stalks of no-ones favorite fruit.
That’s because rhubarb is a vegetable, a vegetable that makes itself most known as a dessert. The contradictions are enough to send me right back to the shrink.
But I think posting til my appreciation is well-honed is a much better (read cheaper) way to get to that place with rhubarb where I obviously need to be!
Rhubarb is an ancient vegetable. It was cultivated in China as far back as 5 centuries ago! Of course it was considered medicinal. It had a sour tang…that’s what medicines have always had!
But rhubarb made a journey and was traded along with “all the tea in China” around the globe. And now, it can be found almost everywhere. Good for rhubarb!
Still it took a while for rhubarb to catch on culinarily. The lovely folk of the U.K. have the honor of being the first to see it’s potential in the kitchen. But this was the 17th century and they did not have the Internet so they assumed the rough, leathery, “chard-like” leaves of the plant were the parts to be consumed.
But you know what? The leaves are poisonous. Oops! So rhubarb’s culinary debut was further delayed… nobody touched the stuff for 200 years!
But finally the famed Covent Garden Market started selling the lovely red-ish pink stalks. They were so pretty that cooks assumed they were best used in sweet dessert recipes.
I think you know the rest of the story! Rhubarb pie was born. Rhubarb was soon dubbed the “pie plant”.
So in honoring rhubarbs long tortuous journey to our tables, I am starting my education right there. Maybe not with “pie”. Pies are hard to make! I am going to do cute, dainty little tartlets. Rhubarb Tartlets. Just big enough for one.
I am going to transpose your basic “fruit tart” recipe and apply it to rhubarb. Which means I am starting as basic as it gets. Chopped rhubarb tossed in flour and sugar and macerated with a little “kumquacello”. You could use a nice orange liqueur, but why would you when you have all that lovely “kumquacello” laying about! And I know you do…
SERIOUS FUN FOOD
Greg Henry
SippitySup
I made this last night and it was delicious. So much flavor. Lemony. The shallots carmelized and the garlic was soft and sweet. We used local, organic chicken. I didn’t have Jerusalem artichokes so I used a regular potato. We’re having the second half on Fri. for dinner. Soooo good. Thanks!! xo, D.
I am willing to let jerusalem artichokes take the place of spuds every now and then. In fact maybe I should even think about growing some jerusalem artichokes along with my spuds…
This recipe is a must try..i love sunchokes! i had them as a kid, a neighbor grew them i think and gave us some. I ate them like mashed potatoes with butter and salt and pepper..mmmm.…..
However, how much and what kind of olives did you use? i didnt see a measurement…
thanks, shelley
I used 1 cup of jarred “pitted green olives” from Nice, France. The jar did not ID. If you bought Soanish olives and removed the red pimento, thye would taste the same to me. GREG
Now I know what to make of this sunchokes 🙂 Looks perfect with that wine! Hope you wont mind but I’d love to direct Foodista readers to your site, just add this little widget here and it’s all set to go, Thanks!
That’s so funny. (Well, it’s kinda funny.) I was just reading about Jerusalem artichokes earlier this week. I guess that means our stars are aligned for the moment, though you’re certainly cooking and eating more interestingly than I am! This sounds like a fantastic recipe, and your photos have left me drooling onto my keyboard.
… but had absolutely no clue as to what they were or how they tasted. From your description, I love them already. Your addition of a wine pairing is a great idea; perhaps a dessert pairing will come next?
Hi Greg,
That Jerusalem Artichoke is completely new to me. I will have to begin my search once again for “Things that Greg has made me aware of”.
Thanks again,
Eric
I was first made aware of then by your neighbor to the North. Vancouver. GREG
Great composition.…photo and recipe!
And I love the title. I came up with a recipe we called “Artichoke My Chicken” several years ago before I learned to cook a bit better. I went back and looked at that recipe and it begs for revision.
so I hope you are over 21. Of course if you are Chris and male then I mean I hope you are over 11! GREG
Thanks for the great info about sunchokes/Jerusalem artichokes/Canadian potatoes. I have to admit I’ve never tasted one before. Now, I will definitely buy one next time I see it. Love a well-roasted chicken too. And now I’ll have to see if our store carries that wine!
Now this is going on my calendar of ‘To do’s’, and I stumbled it! Sun chokes are in our house as soon as I see them, since hubby had them once and wanted me to duplicate his experience…same with JA’s since we lived in Dallas…good one Greg, and hope you might join me in a little Monday Mouthful Blog roundup…
This has all the desired elements for a satisfying comfort meal! Such divine flavors and you can’t go wrong by roasting.
I’m just back from the farmer’s market and I picked up so many artichokes. I was contemplating eating (ahem, stuffing my face!) them with a simple vinaigrette, but I think I’ll try this recipe since I also got the most beautiful shallots and this wonderful bunch of thyme. I must be getting brain waves from you!
I’ve recently discovered sunchokes too and really loved them. Sounds great with roast chicken!
…welcome back. Can’t wait to read about you dining experiences in London! GREG
What a great weekday dinner! I had no I idea what jerasulem artichokes looked like, you learn something new everyday! I love the idea of pairing your recipes with wine, something I wish we had covered more in classes.
my brother Grant knows his wine and will be agreat addition. GREG
I’ve been seeing topinambour in the grocery store for the past few weeks. I keep noting them and thinking gotta find out what that is and give it a try. You’ve answered the question and given me a recipe. Thanks!
give them a try…GREG
I love the sunchokes!! I can’t wait til they are back in season up here. Though roasted with a little salt, pepper and olive oil is my favorite way to enjoy them, I love making them into chips, and also really like slow cooking them in duck fat. I’m allergic to potatoes so they’re one of my stand-ins 🙂
What variety did you use? the ones in your picture look rather red in comparison to the ones I have seen/used.
Adding wine pairings to your recipes is GENIUS!
Also, I must try this chicken recipe…the lemon and olives did it for me.
…yo have Grant here at least once a week with wine pairings. GREG
…but this looks really yummy. Cooked perfectly, seasoned perfectly and great/interesting ingredients. This is something I will have to try.
…man cannot live by cheese alone! GREG
GREG
I’ll take some of that, please. At first, I thought sunchoke was something you made up. Now I know it’s a Jerusalem artichoke. Thanks for the little tidbit on that.