January 2017 is turning out to be an odd month. I’ve spent the first half celebrating the crap out of my sister’s birthday, and the second half trying to conquer a cold before it’s had a chance to properly take over my immune system. However, I will not be making matters better as this Saturday, I will be spending my afternoon in the wintery weather, taking part in the Women’s March on Paris. I am not an American, I am British, and I am more devastated by the result of the Brexit referendum then by Trump’s election, for reasons that I won’t expand on right now, because this blog is a place I come to when I want to escape and write cosy articles about vegetables *sigh*.

But what I will say, is this: I am marching from the Human Rights Square in Trocadero, to the Wall of Peace facing Ecole Militaire tomorrow, because I want to show my solidarity with the people marching on Washington D.C., who are addressing a plethora of domestic, progressive topics which are currently being threatened: Gender equality, racial equality, LGBTQI rights, reproductive freedom, economic justice, paid family leave, the right to clean water, clean air and access to public schools.

I am excited and encouraged that the Women’s March on Washington has expanded to cities across the globe, but my fear is what will happen the day afterwards, I just hope it makes a big enough impact.

Right then, food:

Loums brought a bunch of Jerusalem Artichokes back from work with him the other day, (random, I know), so I set about figuring out the best way in which to cook them. I can’t recall ever eating a Jerusalem Artichoke, ‘topinambour’ in French, let alone cooking them, and I found them to be nutty, filling and really pretty good.

This is not a vegetable which one gets regularly, and when researching, I mostly found soup recipes. Winter is soup season, but I felt like that’s all I’d been making recently, so I decided to go down the warm salad route. We had a friend over that night who is a huge bacon lover, so I decided to put the two together and build up a salad which was absolutely packed with flavour.

Ingredients:
– 450g Jerusalem artichokes, peeled and chopped into bite-size pieces
– 2 cloves of garlic, finely chopped
– 2 shallots, finely chopped
– 6 rashes of bacon (2 each), cut into thick slices
– 1 large handful of flat leaf parsley, finely chopped
– 1 1/2 tsp white wine vinegar to give the whole thing a kick
– 2 tbsp balsamic vinegar
– Extra virgin olive oil
– Lightly washed spinach leaves to serve as your bed for the artichokes
– 2 bay leaves

Method:
– In a large frying pan, heat up slug of extra virgin olive oil and add the artichokes until they are golden on all sides.
– Add the shallots, bay leaves, garlic, slowly so that the artichokes can soak up all the flavour until the shallots soften.
– Then add the white wine vinegar, seasoning and cover for 20 minutes.
– Remove the bay leaves and add the bacon until cooked until it’s slightly crisp.
– In a large bowl, toss the spinach together with the balsamic vinegar, divide between three plates, top with your artichoke salad and a grating of parmesan.

Bon appetit!

Side note: This meal, while delicious, made us all so very bloated, and that was before we ate melted Mont D’Or with a fresh baguette… Either way, make sure you eat this while wearing clothes that you can loosen. You’re welcome.

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