JERUSALEM ARTICHOKE SOUP


[Serves 8] INGREDIENTS


2 lbs sunchokes (also known as Jerusalem artichoke)


1 cup of celery root, peeled, diced


1 yellow onion, diced 4 Tbsp sweet butter 1 cup shallots, thinly sliced 3 1/4 cups chicken or pork stock


2 1/4 cups heavy cream Sea salt and freshly ground white pepper 8 Tbsp of crème fraiche 8 sprigs of chervil


METHOD Scrub sunchokes and


carefully peel outer skin. Slice them thinly and store in ice water. Melt butter in a heavy-bottomed saucepan over medium heat. Add onions, celery root and


Chef Russell Jackson Lafitte


San Francisco, CA PHOTO BY SONYA YU


shallots and sweat until softened (do not allow them to color).


Drain sunchokes and add to the pan, cover with stock, and simmer until sunchokes are soft. Add cream, return to a boil, and remove from heat. Season with salt and pepper. Care- fully ladle small quantities at a time into blender and purée soup until smooth and velvety. Strain through a chinois. Garnish with 1 tablespoon of crème fraiche and a sprig of chervil.


VEAL & DUCK CONFIT WITH CELERY ROOT


[Serves 8]


INGREDIENTS 4 duck legs 2 lbs kosher salt


2 sprigs of thyme, savory 1 sprig bay leaf 2 cups duck fat


8 veal cheeks, trimmed of fat & sinuses 1 onion, sliced 2 carrots & 2 sticks of celery, peeled & nicely chopped


8 peppercorns


Zest of 1 orange, chopped 1 bottle of vermouth 12 shallots, peeled 2 cups heavy cream 4 cups pork stock (made from pigs feet and mirepoix)


34


4 large celery root, peeled and sliced thickly Knob of butter or Tbsp olive oil


Sea salt & pepper to taste 1 bunch of flat parsley, finely chopped


1 Meyer lemon, fine diced Fruity extra virgin olive oil Flake sea salt


METHOD


Salt duck legs overnight. Rinse, dry and bag with aromatics (1 sprig each of thyme, savory and bay leaf) and duck fat. Thermal circu- late for 8 hours at 180°F. Ice bath; remove bone, split and reserve in warm fat for service.


Marinate cheeks with onion, carrots, celery, 1 sprig each of thyme and sa- vory, shallots, orange zest, peppercorns & vermouth for 24 hours. Next day, remove cheeks & vegetables. Strain off liquid and discard. Bag


cheeks with vegetables and pork stock in a small sa- chet. Thermal circulate for 24 hours 158°F. Remove, shock and un-bag cheeks. Reduce bag sauce in a pot, seasoning with a splash of balsamic vinegar, fresh herbs (thyme, savory and bay leaf) and mount with butter.


Sauté celery root disk in


butter, moisten with ver- mouth and braise in cream and water till tender. Plate celery root, warm duck leg section and then veal cheek on top. Drizzle sauce over- top.


Crush parsley, diced lemon and extra virgin olive oil together, season with flake salt and serve.


PHOTO BY SONYA YU


Chef Russell Jackson Lafitte


San Francisco, CA


Culinary Trends | Mid Winter 2011


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