Market Haul: November 14, 2011



The seasonal parade of root vegetables begins with a CSA box filled with hardy, early winter offerings. Celery root, leeks, and potatoes are calling out to be made into soup, while the tiny leaves of red kale would be delicious rubbed with olive oil and served raw in a lemony salad.

The Haul: Leeks, sweet potatoes, russet potatoes, celery root, daikon radish, baby red kale, chioggia beets

The Menu Ideas:

Truffled Potato–Leek Pierogi with Chive Crème Fraîche [JBF]

Black truffles bring these easy-to-make dumplings into special-occasion territory. For an everyday version, substitute minced cremini mushrooms sautéed in butter.

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Recipes: Thanksgiving Sides

savory cranberry bread pudding
 

Brussels Sprouts with Bacon When you add bacon to brussels sprouts, these oft-refused veggies will get gobbled up, even at the kids' table. Savory Cranberry Bread Pudding This tart and spicy side dish gets a boozy note from Armagnac. Whipped Root Vegetables Turnips and parsnips join potatoes in this lighter-than-air side. Brioche Stuffing Currants plumped in wine add a juicy punch to this rich and herbaceous stuffing.

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Recipes: Sustainable Seafood

mussels

When choosing seafood that's caught responsibly and low in mercury, here's a good rule of thumb: the smaller, the better. Here are a few of our favorite sustainable seafood recipes. Pasta with Sardine Cream Sauce  Look for wild-caught sardines from the Pacific Ocean when making this simple pasta dish. Mussels with Thai Seasonings  Coconut milk, lime juice, and green curry paste lend Far East flavors to this quick-cooking dish. Clam Chowder with Bacon  Thomas Keller's version of the New England classic is made with applewood-smoked slab bacon and sweet littleneck or Manila clams.

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Recipe: Churros with Mexican Chocolate Sauce

Churros with Mexican Chocolate Sauce

For her take on the popular Spanish breakfast of churros and chocolate, pastry chef Jessica Craig makes a decadent dipping sauce by whisking together heavy cream and melted Mexican chocolate, then adds a dash of ancho chile powder for a tickle of heat. Get the recipe here.

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Recipes: Fall Soups

Recipe for butternut squash soup with pumpkin seed mousse
 

Black Bean and Squash Soup This recipe from the JBF Award–winning cookbook Love Soup may be vegetarian, but the base of blended kabocha squash, black beans, and epazote leaves is hearty and complex. Butternut Squash Soup with Pumpkin Seed Mousse Gussied up with crème fraîche and truffle honey, this is a butternut squash soup for a dinner party. Creamy Beer Soup This heady soup calls for a

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Recipe: Habanero Cajeta–Glazed Black Cod with Macadamia Nuts, Tomatoes, and Greens

Habanero Cajeta–Glazed Black Cod with Macadamia Nuts, Tomatoes, and Greens

In this sweet and silky seafood dish, Cabo San Lucas–based chef Marco Bustamante blankets black cod in a spicy cajeta, a Mexican condiment that's made by reducing sugar and milk (often from goats) until it's thick, sweet, and caramelized. Unlike traditional versions of the sauce, the cajeta in this recipe bends toward savory; when paired with rich black cod, it recalls the popular Japanese dish of miso-glazed black cod. Get the recipe here.

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In Season: Pumpkins

pumpkin

Pumpkins have a bit of a typecasting problem. Though they loom large in America’s cultural consciousness each fall, their starring turns are limited to appearances as jack o’ lanterns on Halloween and in pumpkin pies on Thanksgiving. But pumpkins have so much more to offer: sliced and roasted, they’re a sweet foil for rich, savory dishes such as the Afghani dish kaddo bourani, which pairs caramelized pumpkin with spicy ground beef. When baked and mashed, pumpkin purée can be thrown into quick breads, pancakes, and desserts that in no way resemble pie, like the chocolate cake featured below. How to Choose and Store: Small pie or sugar pumpkins are best for cooking. One five-pound pumpkin will yield about 4 ½ cups of purée. Uncut, uncured pumpkins will keep for a couple of months in a cool, dry place. Cooked pumpkin will last about five days in the refrigerator or up to six months in the freezer. How to Cook:

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Recipe: French Onion and Mushroom Soup with Bourbon and Swiss Cheese

French Onion and Mushroom Soup with Bourbon and Swiss Cheese

At first glance, chef J. J. Kingery's version of French onion soup appears to be run-of-the-mill bistro fare. But there are some surprises lurking underneath that crunchy and golden blanket of cheese, like earthy mushrooms that have been cooked in sherry, as well as a generous splash of bourbon. Get the recipe here.

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October's Best Recipes

Butternut Squash Soup with Curried Pears and Toasted Pecans
 

Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley Meyer lemon gives some extra vibrancy to this beloved dish of pasta tangled with crab and bacon. Butternut Squash Soup with Curried Pears and Toasted Pecans You can never have too many variations on this indispensable fall soup in your recipe box. Substitute apples for the pears if you have a lot on hand.

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Market Haul: October 31

market haul

This week’s haul is a cornucopia of greens: broccoli, broccoli rabe, escarole, collards. To avoid getting overwhelmed, it’s never a bad idea to wash and blanch your greens all at once so they’re ready to go throughout the week. For those of you haven’t tried Japanese salad turnips, they’re sweet and juicy and absolutely delicious eaten raw in salads or quickly braised, as in the recipe below. Eat their tops as you would any greens—we’re partial to a simple sauté with olive oil and garlic.

The Haul: Sweet potatoes, broccoli rabe, escarole, salad turnips, collard greens, broccoli, and Mutsu and Cameo apples

The Menu Ideas:

Parmesan-Roasted Broccoli [Barefoot Contessa]
The recipe that will

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