I got a bit of a late start with the October recipes, but with this post I am catching back up with two in one week.
First up, last week’s French Fridays with Dorie recipe, Monkfish and Double Carrots.
Many of my fellow Doristas had trouble finding monkfish. Not me. Monkfish, or Seeteufel in German (literally translated as “sea devil”), is quite popular around these parts and shows up regularly on restaurant menus. Sure enough, my fishmonger didn’t bat an eye when I asked for it and sliced me off two generous portions for our dinner.
The double carrots on the other hand, not so easy. It’s plain carrot juice which is difficult to find here in Frankfurt and I knew this from experience. Sure enough, I found carrot juice mixed with various other juices to sweeten it up, but no plain carrot and finally settled for carrot-orange juice.
In fact, if anyone knows of an easy way to make carrot juice without a juicer, do let me know. Because I have the feeling that I would have preferred this without the extra sweetness from the orange juice. The fish, however, cooked in bacon no less (!) was delicious.
Which brings us to this week’s recipe, Roasted Jerusalem Artichokes with Garlic. I was happy to find these funny looking veggies at Kleinmarkthalle, a wonderful covered market hall in the center of Frankfurt.
This was a fun one because I’d never cooked with jerusalem artichokes before. To be honest, I’m not ever sure if I’ve ever eaten a jerusalem artichoke before.
Either way, thank you, Dorie for introducing me to this delicious vegetable and a fabulously simple recipe for preparing it. I turned it into a one pot meal by throwing the garlic and jerusalem artichokes into a pot with a few potatoes and a lazy chicken. Oh that lazy chicken, still a favorite. And this jerusalem artichoke recipe is a new favorite. I may need to stock up on more before the season is over.