Savory barley soup with wild mushrooms & thyme

Porcini mushrooms, dried	½ ounce
Wine, dry white	½ cup
Olive oil	1 tablespoon
Shallots, chopped	½ cup
Garlic, minced	2 cloves
Mushrooms, oyster, chopped	8 ounces
Thyme, minced	1 teaspoon
Salt	1/4 teaspoon
Pepper, freshly ground	1/4 teaspoon
Chicken broth	3 cups
Pearl barley	¾ cup
Tomato paste	1 tablespoon
Lemon juice	2 teaspoons

1. Rinse the porcini well to remove any dirt or grit.
2. In a small saucepan, bring the wine to a simmer.
3. Remove from heat, and add the porcini.
4. Let stand for 15 minutes, and then drain the porcini over a bowl, reserving the liquid.
5. Finely chopped the porcini.
6. In a Dutch oven over medium-high heat, warm the oil.
7. Add the shallots and garlic, and sauté until wilted, about 3 to 5 minutes.
8. Add the oyster mushrooms, thyme, salt, and pepper.
9. Cook until the mushrooms release their liquid and begin to brown, about 4 to 5 minutes.
10. Add the reserved porcini liquid, and bring to a boil, scraping up any browned bits from the bottom of the pot.
11. Add the broth, barley, tomato paste, 3 cups water, and the chopped porcini.
12. Cover and simmer until the barley is tender to the bite, about 45 to 50 minutes.
13. Remove from heat, and let cool slightly.
14. Purée about 1 cup of the soup in a blender.
15. Return to the pot, heat until just hot, and stir in the lemon juice.
16. Season with salt and pepper; serve.

Yield: 4
Recipe from Williams-Sonoma Soup of the Day by Kate McMillan.

Celery root purée with caramelized apples

Butter, unsalted	2 tablespoons + 1 tablespoon
Leek, white & pale green parts, chopped	1
Celery roots, peeled, chopped	2 pounds
Vegetable broth	3 ½ cups
Apple, Granny Smith, small, cored, peeled, cut into tiny cubes	1
Sugar, dark brown	¼ teaspoon
Half-and-half	2 tablespoons
Salt
Pepper, white, freshly ground

1. In a Dutch oven, warm the 2 tablespoons butter over medium-high heat.
2. Add the leek, and sauté until soft, about 4 minutes.
3. Add the celery root, stir to coat, and sauté for 2 minutes.
4. Add the broth, and bring to a boil.
5. Reduce heat to low, and simmer until the celery root is very tender, about 25 to 30 minutes; remove from heat and let cool slightly.
6. Meanwhile, melt 1 tablespoon butter in a frying pan over medium-high heat until it foams.
7. Add the apple, and sauté for 4 minutes.
8. Sprinkle with brown sugar, stir to combine, and cook until the apple begins to caramelize, about 3 minutes; remove from heat; set aside.
9. Working in batches, purée the soup in a blender.
10. Return to the pot over medium heat, add the half-and-half, and return just to a gentle boil.
11. Turn off the heat, season with salt and pepper.
12. Divide into individual serving bowls, garnish with apple, and serve.

Yield: 4

Recipe from Williams-Sonoma Soup of the Day by Kate McMillan.

Smoked trout & apple salad with polenta croutons

Polenta, instant	2 cups
Butter, unsalted	4 tablespoons
Parmesan, grated	2/3 cup
Grapeseed oil	2 tablespoons
Apples, small Gala or Fuji, cored, thinly sliced	2
Trout, smoked, skinned, boned, fork flaked	½ pound
Mâche	4 cups
Walnuts, coarsely chopped	¾ cup
Mayonnaise	¼ cup
Lemon juice, fresh	1 tablespoon
Salt
Pepper, freshly ground
Chives, minced	2 tablespoons

1. Cook the polenta according to its package. 
2. Remove from heat, and vigorously stir in the butter and cheese until evenly distributed. 
3. Quickly rinse a 12-by-17-inch rimmed baking sheet with cold water, and shake it dry. 
4. Immediately mound the polenta in the pan and, working quickly and using a spatula repeatedly dipped in hot water, spread the polenta in an even layer about ½-inch thick. 
5. Cover with a kitchen towel, and let stand for at least 1 hour at room temperature. 
6. Cut into ½-inch cubes. In a frying pan over medium-high heat, warm the oil. 
7. Add the polenta cubes, in batches as needed to avoid crowding, and sauté until lightly browned on all sides; transfer to paper towels to drain. 
8. Arrange the apples on a platter. 
9. Scatter the trout, greens, walnuts, and polenta croutons on top. 
10. In a small bowl, stir together the mayonnaise, juice, salt, and pepper. 
11. Drizzle over the salad, sprinkle with chives, add a grinding of pepper, and serve. 

Recipe from Williams-Sonoma Salad of the Day by Georgeanne Brennan.

Cranberry pâte de fruits

Lemon, small, sliced, seeded	1
Cranberries	12 ounces
Certo liquid pectin	6 ounces
Sugar	2 ½ cups +
Chocolate, bittersweet (optional)	12 to 16 ounces

1. Purée the lemon slices, cranberries, and 1/4 cup water in a food processor until smooth; leave very slightly chunky.
2. Combine the cranberry mixture with the sugar in a medium saucepan over medium heat, stirring often, until it boils, about 4 minutes.
3. Remove from heat, and stir in the pectin.
4. Return to heat, and bring to a boil again; stir 1 minute more.
5. Pour into silicon molds, and let cool to set.
6. Cover and refrigerate until ready to serve.
7. Unmold, and roll jellies in sugar to coat before serving.
8. Dip in melted bittersweet chocolate, if desired. 

Recipe from Cooking Lessons.

Roasted beet & watercress salad with balsamic vinaigrette

Beets, small, trimmed	6
Pecans, coarsely chopped, toasted	¾ cup
Vinegar, balsamic	¼ cup
Salt	¼ teaspoon +
Pepper, freshly ground	½ teaspoon +
Olive oil, extra virgin	2 tablespoons
Watercress	4 cups
Arugula/mixed greens	1 cup
Orange zest, grated	¼ cup
Pomegranate seeds	¼ cup

1. Preheat the oven to 350°F. 
2. Wrap the beets in foil, place in a baking sheet, and roast, turning occasionally, until tender when pierced with a fork, about 40 to 45 minutes. 
3. Remove and let cool until they can be handled, and then peel, and cut into ¼-inch-thick rounds. 
4. Place in a bowl, cover to keep warm, and set aside. 
5. In a medium bowl, stir together the vinegar, salt, and pepper. 
6. Add the oil in a thin stream, whisking constantly until the dressing is smooth. 
7. Divide the greens into individual plates. 
8. Top each with the beet rounds, and drizzle with the dressing. 
9. Garnish with the orange zest, toasted pecans and pomegranate seeds, and serve.

Recipe adapted from Williams-Sonoma Salad of the Day by Georgeanne Brennan.