Pipette with Romanesco

One of my favorite things to do is to go to the Sunday Market – for some reason it reminds me of NYC (probably because I used to go to the Union Square Greenmarket all the time).

Although the pickings become slim as the weather gets colder, there’s still plenty of good stuff to be had, such as this item that I picked up this past Sunday:

Spiced Parsnip and Apple Soup

I’ve never been a fan of parsnips, but I sort of changed my mind about them a few weeks ago after using roasted cubes of them in a version of this stuffed pumpkin that I served at Thanksgiving. They’re slightly sweet, earthy, and sharp, and, if they’re in the right company, they’re pretty good. On their own, though, I just can’t eat them. I’ve had them cubed and oven-roasted in a hash (don’t like the texture – they’re sort of dry and mushy), fried as chips, and shaved into salads; none of these preparations impressed me.

I had some parsnips left over from Thanksgiving (they keep very well, apparently), and I didn’t want to be wasteful and throw them out, but I really didn’t know what to do with them. I decided to turn them into soup, because that would get rid of the whole gross texture thing, but who else was I going to invite to the party? 

Vegetable and Cheese Soufflés

I don’t know why people are so intimidated by soufflés. They’re actually really easy to make, and they’re also incredibly versatile. I guess a soufflé is really just a glorified omelette, but it’s so much prettier and the texture is just wonderful – the inside is still a little soft and custardy, and the towering dome makes for a great presentation.

This recipe can be easily multiplied to make more than one (but it’s nice to have a recipe for just one when you live alone and frequently are cooking for one), and it’s totally amenable to a variety of vegetables and cheeses, as evidenced by my dinners for the past few days.

Roasted Brussels Sprouts with Hazelnuts and Pomegranate

And another recipe for brussels sprouts. They have gotten a bad rap for so many years because they haven’t been cooked the right way. These little green guys deserve better treatment than being dunked in or suspended over boiling water.

A little coating of oil and a hot oven is what they need, and they will shine if you do so. Once you’ve done that, the possibilities are endless. They’re great on their own, but they can take on a whole new persona with the addition of a few extra ingredients. I love a traditional treatment of walnuts and parmesan, but I’ve recently experimented (and with success, I think) with some different dressings.