[Sca-cooks] "pound your Canadian"

[Sandra Kisner]

I hope this hasn't passed off the radar (or been answered off-line).  I had 
asked a Canadian writer, who passed the question on to various others, and 
we may have come up with the answer.  Here's the relevant part, and a 
recipe that seems to corroborate it.

>William Coles, a herbalist, in his 1657 book Adam in Eden describes 3 types
>of potato:
>
>The Virginian (nothing to do with Trampus and his mates) Potato which is the
>common potato.
>The Spanish Potato which is the sweet-potato, and The Canadian Potato which
>is the Jerusalem Artichoke.
>
>In some of the early receipts (18th century spelling of "recipe"), you will
>find phrases like "pound your Canada" - which is referring to the Jerusalem
>Artichoke.
>***
>
>A google of "Jerusalem Artichoke" and "Canadian Potato" comes up with
>several sites that agree that the two are synonymous.

and

>In fact (he said, because he doesn't want to get back to his REAL writing),
>I found this modern recipe for Jerusalem Artichoke/lemon thyme crème brulee
>that's not too far removed from the one Marie passed along:
>
>  Servings: 6
>Level of difficulty: Intermediate
>Preparation Time: 20 minutes
>Cooking Time: 30 minutes
>
>Ingredients
>For the artichokes
>500g Jerusalem artichokes
>50g unsalted butter
>50g caster sugar
>2 vanilla pods, split, seeds removed
>100ml Milk
>
>For the crème brulee
>8 egg yolks
>120g caster sugar
>500ml double cream
>2 tsp lemon thyme leaves
>2-4 tsp demerara sugar
>
>Method
>1. Peel and thinly slice the artichokes. Melt the butter in a saucepan, and
>add the artichokes. Cook, over a low heat until golden, before adding the
>sugar and vanilla seeds.
>
>2. Cook for about 10 minutes until the artichokes are caramelised. Pour in
>the milk and simmer for about15 minutes ­ until the artichokes are really
>soft. Mash, and push the artichokes and cooking liquid through a fine sieve
>­ you should have a smooth puree. Set aside.
>
>3. Whisk the yolks and sugar until pale and creamy. Bring the cream and
>lemon thyme to the boil, and pour the hot liquid onto the egg mixture.
>Whisk, to combine everything together and add the artichoke puree.
>
>4. Preheat the oven to 150C/gas 1. Line a roasting tin with a tea towel -
>this stops the ramekins from moving around and holds them in place when you
>carry the tin to the oven.
>
>5. Fill 6 ramekins (each with a capacity to hold 125ml liquid) to the brim
>with custard and place in the roasting tin. Fill the tin with enough hot
>water to reach two-thirds of the way up the sides of each ramekin. Loosely
>cover with foil and cook for about 20 minutes, until the custard is just
>set.
>
>6. Remove the ramekins from the water and leave to cool. Refrigerate for 3
>hours, or preferably overnight.
>
>7. Sprinkle each brûlée with a teaspoon or two of Demerara sugar. Caramelise
>the sugar with a blowtorch, or place the ramekins under a hot grill, for a
>minute. Cool slightly before serving. This dessert goes well with parsnip
>ice cream.

Hope this helps!

Sandra