January 11

Rudy's:

  • Oyster mushrooms (Urban Choice)

Manakintowne:

  • Arugula
  • Mixed herb bunches (parsley, dill, and mint)

Tricycle Gardens:

  • Bunched carrots

Local Food Hub:

  • Golden beets (Van Dessel Farm-Accomack County)

Albert's:

  • Blood oranges (Deer Creek Heights Ranch-California)

 

From Bi-Rite Market's Eat Good Food; modified for oyster mushrooms

Braised Beef Cheeks with Oyster Mushrooms

Serves 4 to 6

Ingredients:

Beef Cheeks:

4 cups beef stock (or low-sodium broth)

3 1/2 to 4 pounds beef cheeks, trimmed of glands and silver skin and cut into 3-inch chunks (Substitute with brisket or stew meat, if cheeks unavailable)

Kosher salt and freshly ground black pepper

3 TBSP all-purpose flour

1/4 cup extra-virgin olive oil, more as needed

2 medium onions, coarsely diced

5 medium carrots, peeled and cut into 1-inch chunks

2 small or 1 large celery root, peeled and cut into 1-inch chunks (Substitute with golden beets for a sweet spin on things!)

8 bushy sprigs fresh thyme

2 bay leaves

16 small cloves of garlic, peeled (or 8 large--cut them in half or thirds lengthwise and remove any green germ)

1 (750 mL) bottle dry red wine (one that is hearty but not too tannic, such as Cotes du Rhone)

 

Mushrooms:

1/2 to 3/4 pound oyster mushrooms 

2 TBSP unsalted butter

1 TBSP chopped shallot 

1/4 TSP chopped garlic 

1 TBSP sherry vinegar

1 TBSP chopped fresh parsley

Kosher salt and freshly ground pepper

 

Directions:

 

To cook the cheeks*:

Position a rack in the lower third of the oven and heat to 250 F. Heat the beef stock in a medium pan over low heat. Season the beef cheeks with 1 TBSP salt and 2 TSP pepper, and sprinkle with the flour evenly all over. Put a large Dutch oven or wide-bottomed stock pot over medium high heat. When hot, add 2 TBSP of the oil and enough of the beef chunks to make a roomy single layer in the pan. Cook, turning the beef as needed until browned all over, about 6 to 7 minutes. Transfer to a large plate and repeat with remaining beef, working in batches as necessary and adding another tablespoon or so of oil if the pot seems too dry. 

Add 2 TBSP more olive oil to the pan, then add the onions. Cook, stirring frequently and scraping the browned bit off the bottom of the pan, until they start to soften and are barely brown on the edges, 3 to 5 minutes. Add the carrots, celery root (or beets), thyme, bay leaves, garlic, 1 TSP salt, and a few grinds of pepper. Cook, stirring frequently, until the celery root starts to soften, about 6 minutes. 

Return the beef and any accumulated juices back to the pot. Stir well for another minute or so to combine. Add the wine and bring just to a boil over medium-high heat. Lower the heat to maintain a simmer and continue to simmer for 5 minutes. Add the warm stock; once the liquid has returned to a simmer, cover the pot and transfer to the oven. Bake for 4 hours, checking every hour to make sure the liquid is at a bare simmer. The key to tenderness is to cook at the lowest temperature possible. If the broth is simmering rapidly, reduce the oven temperature. 

After 4 hours, remove the lid and stir. The stew should be very wet, if not, add a cup or so of water to reliquify. Return the uncovered pot to the oven. Continue to bake until the beef is completelseasoder and offers no resistance when you pull it apart with two forks, 1 to 2 more hours. If the beef is tender but the liquid has not reduced much, continue to bake until the liquid is 3/4 to 1 inch lower than the original level. Taste the liquid and season with more salt as needed. When the beef is done, set aside while you cook the mushrooms. 

Arrange the beef in shallow bowls and ladle some of the braising liquid over it. Top with sauteed mushrooms. Serve with polenta or mashed potatoes. 

 

*This recipe is very easily prepared in a crock pot or slow cooker if you do not have a Dutch oven. Prepare as is and cooking time will be the same as in Dutch oven. 

 

To cook the mushrooms:

 Using a small knife, scrape any dirt off the mushrooms. If they are particularly large, cut them into 3/4 to 1 inch pieces. Put 1 TBSP of the butter in a large skillet (it should be large enough to hold the mushrooms in a single layer) and put the pan over medium-high heat. When the butter is melted and bubbling, add the mushrooms and cook, stirring frequently. until the mushrooms' juices have released and evaporated. Add the remaining 1 TBSP butter and the shallot and cook for 1 minute, stirring frequently. Add the garlic and continue sauteing for an additional minute. Add the vinegar and stir until liquid evaporates. Add the parsley and season with salt and pepper to taste. 

 

From Cooking with the New York Times

 

Ludo Lefebvre’s Roasted-Carrot Salad

Serves 4

Ingredients:

FOR THE CARROTS:

½ teaspoon ground cumin

1½ pounds small carrots, approximately 5 inches in length, scrubbed clean and tops trimmed

1 bay leaf (fresh, scored)

1 head garlic, cut in half

5 to 7 sprigs fresh thyme

⅓ cup extra-virgin olive oil

 Kosher salt and freshly ground black pepper to taste

 

FOR THE BLOOD-ORANGE VINAIGRETTE:

2 blood oranges, juiced

1 tablespoon white vinegar

1 tablespoon granulated sugar

½ teaspoon kosher salt

⅓ cup extra-virgin olive oil

 

FOR THE CUMIN CRÈME FRAÎCHE:

1 cup crème fraîche (Substitute with greek yogurt if creme fraiche unavailable)

1 tablespoon fresh lemon juice

2 teaspoons ground cumin

 Pinch kosher salt

 

FOR THE SALAD:

½ small red onion, thinly sliced

1 tablespoon roughly chopped roasted almonds

2 blood oranges, cut into supremes (Slice off the tops and bottoms of orange and peel skin and pith or white inner membrane with a pairing knife. Thinly slice crosswise.)

1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped tarragon

1 tablespoon finely chopped chervil

1 tablespoon finely chopped chives

 Kosher salt or fleur de sel

 

Directions:

Preheat oven to 400. Toast the cumin for both the carrots and the crème fraîche in a small pan set over medium heat until it becomes aromatic. Remove from heat, and set aside.

Place carrots, bay leaf, split the head of garlic, thyme, and olive oil into a bowl, and mix them together. Sprinkle 1/2 teaspoon cumin over the carrots, and mix again.

Tip the carrot mixture onto a sheet pan, and spread evenly into one layer, then season with salt and pepper and place in oven. Roast until the carrots are soft and beginning to caramelize, 30 to 45 minutes.

Remove carrots from oven, discard aromatics and set aside to cool.

Meanwhile, make the vinaigrette. Combine blood orange juice, vinegar, sugar and salt in a large mixing bowl, and whisk to incorporate. Slowly add the olive oil while continuing to whisk, until the dressing is emulsified. Add the carrots to the bowl, and toss to combine.

Make the cumin crème fraîche. Combine the crème fraîche, lemon juice and remaining toasted cumin in a mixing bowl, and stir to combine. Thin the mixture slightly with a few tablespoons of water. Add a pinch of salt.

 

Assemble the salad on a large serving plate. Put the crème fraîche in the center of the plate, and using the back of a spoon, spread it evenly across the bottom. Arrange the carrots on top of the crème fraîche. Sprinkle the onion and the nuts on top of the carrots, then add the supremes of blood orange. Sprinkle the herbs over the top of the salad, and finish with a pinch or two of salt. Make a mess when serving, so that everyone gets plenty of crème fraîche along with the vegetables.