Comments on: Clementine Sunchoke Puree

By: sugarlaws

sugarlaws — Thu, 13 Dec 2007 17:55:44 +0000

Gorgeous! It looks almost like a foam in the picture. I’ve never cooked sunchokes before, but this looks like a great way to start!

By: Danielle

Danielle — Thu, 13 Dec 2007 12:56:23 +0000

Dana – What a shame!

Lisa – You should go! It’s brilliant, it’s amazing, and Chicago is a fun city for a weekend trip.

Michael – Enjoy!

mr.ed – Isn’t it kinder to just chop off their heads in one blow, though, like turtles?

Gabi – I’m thrilled to hear you liked it! Yum, hazelnut oil is really good stuff, too. I bet that was a wonderful substitution.

By: Gabi

Gabi — Wed, 12 Dec 2007 19:49:58 +0000

I made your fabulous puree last night. I had to substitute for the argan oil which I didn’t have-so I used hazelnut oil. I served it with filet of sole sauted in butter with some almonds! Thanks for inspiring me to try sunchokes this way- they were so good.

By: mr.ed

mr.ed — Wed, 12 Dec 2007 00:57:26 +0000

When a lobster cooks, the steam built up inside whistles as it escapes-like a teapot. Some say the critter’s screaming in pain. It ain’t. If you’re still not convinced, have somebody else cook and go out for a bitter. Or a quickie.
Then come in and polish off the victim..oops, sorry!

By: Michael

Michael — Sun, 09 Dec 2007 04:41:11 +0000

Chicago is a tad too far to drive for lunch from the west coast, but the recipe for Clementine Sunchoke Puree sounds like it would certainly be worth a try.

By: Lisa

Lisa — Fri, 07 Dec 2007 11:21:42 +0000

Oh how I have missed you!!

This side dish sounds totally delish and I can just imagine the flavors pairing beautifully with lobster. *swoon*

So I’d never heard of this restaurant (yeah I know.. sheltered life) and now you make me want to get in the car and GO.

Happy holidays, sweetie!
xoxo

By: Dana

Dana — Wed, 05 Dec 2007 16:26:46 +0000

Wow, this sounds fabulous!! I lived in Chicago for a bit, but sadly never got to try Alinea…