Makes the Cut 10 Favorite Fall Recipes

MUSTARD makes the cut 10 Favorite Fall Recipes SPONSORED BY mustard-and-salt-crusted rib roast with roasted vegetables and horseradish-mustard cream A coating of mustard gives this roast a flavorful, browned crust. Serves 6 1 4-rib (8- to 9-lb.) standing 2/3 cup crème fraîche offset spatula, spread 1/2 cup of Meanwhile, in a small bowl, beef rib-eye roast, bones 2 Tbs. drained jarred the mustard on the roast, creat- combine the crème fraîche, removed and tied back on horseradish (this can be done by your ing a thin, even layer. Pat on the horseradish, the remaining 2 Tbs. butcher and makes the roast 2 Tbs. chopped fresh flat-leaf salt and pepper mixture, being mustard, and the parsley, and easier to slice) parsley; more for serving especially generous on the top of season to taste with salt and Kosher salt roast and using the palm of your pepper. Keep refrigerated until Position a rack in the center of 3 Tbs. flaky sea salt hand to encourage the seasoning serving. the oven and heat the oven to 2 Tbs. coarsely cracked black to adhere to the sides. Scatter 450°F. peppercorns the carrots, shallots, and leeks Remove the roast from the 1/2 cup plus 2 Tbs. Maille Rich around the roast, and drizzle oven and cut the strings from Remove the roast from the Country Dijon mustard with olive oil. Toss the vegetables the bones. Let the roast rest refrigerator, pat dry with paper 6 medium carrots, peeled and to coat and season with salt and for 15 minutes before slicing. towels, place on a rimmed baking trimmed pepper. Transfer to the oven and Remove the largest chunks of sheet, and season generously 12 medium shallots (about 1 lb.), roast until the vegetables begin crust from the roast, and serve peeled with salt. Let sit, uncovered, for to brown, about 20 minutes. the beef with the roasted vege- 30 minutes. 3 leeks, tough green tops Rotate the pan and reduce the tables and horseradish-mustard removed, cut crosswise into heat to 425°F. Continue to roast cream, garnished with additional 21/2-inch lengths Combine the sea salt and until the interior of the meat reg- chopped parsley. 2 Tbs. olive oil cracked pepper in a small bowl. isters 125°F, about 1 hour more. Freshly ground black pepper Pat the roast dry again. Using an —Fine Cooking for Maille pork wellington with fennel, pancetta, and dijon This company-worthy main marries the classic combination of pork and mustard with sautéed fennel and pancetta and wraps the whole in flaky puff pastry. Serves 6 to 8 2 Tbs. olive oil 1 medium bulb fennel, cored and roughly chopped (2 cups) 1 medium apple, peeled, cored, and diced (1 cup) 1/2 tsp. red pepper flakes Kosher salt and freshly ground black pepper 2 Tbs. Maille Dijon mustard; more for serving 1 pork tenderloin (about 1 lb.) 1 sheet frozen puff pastry, thawed 4 oz. thinly sliced prosciutto 1 large egg, beaten In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the fennel, apple, and red pepper flakes and season lightly with salt and pepper. Cook, stirring occasionally with a wooden spoon, until deeply golden, about 10 minutes. Remove from the heat, stir in the mustard, and let cool completely. Line a rimmed baking sheet with parchment paper. On a lightly floured surface, roll the puff pastry to a rectangle roughly 15x12 inches, with the long end facing you. Spread the fennel mixture in an even layer over the pastry, leaving a 1-inch border. Brush the border with the beaten egg. Shingle the prosciutto over the fennel to cover so that it is slightly overlapping, about 4 slices per row. Season the pork tenderloin lightly with salt and pepper, place it along the bottom edge of the pastry, and fold 1 to 2 inches of the tapered end toward the thicker end to make for a more even roast. Hold the roast to secure, and roll the pastry and tenderloin away from you, using a bench scraper if necessary to help facilitate rolling. Turn the roll seam side up. Brush the overhanging dough with egg; then fold the overhang up toward the seam and press gen- tly to seal. Place the Wellington on the prepared baking sheet, seam side down. Refrigerate the roast for at least 30 minutes. Position a rack in the center of the oven and heat the oven to 425°F. Brush with the egg, and using a sharp paring knife, cut 4 to 5 incisions along the top of the pastry to vent. Transfer to the oven and bake, rotating halfway through, until the pastry is golden and the roast regis- ters 140°F to 145°F, in the center, about 35 minutes. Remove the roast from the oven and transfer to a cooling rack. Let rest for 5 minutes before serving with additional mustard on the side. —Fine Cooking for Maille sea scallops with brussels sprouts and mustard sauce Brussels sprouts have a slightly crunchy texture and a subtly sweet flavor that complements scallops. Thinly sliced, they cook in just a couple of minutes. Serves 2 to 3 1 lb. dry-packed sea scallops 10 oz. trimmed Brussels sprouts 3 Tbs. olive oil Kosher salt and freshly ground black pepper All-purpose flour, for dusting 2 Tbs. cold unsalted butter, cut into pieces 1 Tbs. fresh lemon juice 1 tsp. country-style Dijon mustard Remove the side muscle from each sea scallop and pat dry. In a food processor fitted with the 2-mm slicing blade, shred the parsnip mash with Brussels sprouts. Heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the Brussels sprouts, dijon and honey season with salt and pepper, and toss to coat with the oil. Cover and Sweet and a little spicy, this mash tastes cook until starting to soften, about 1½ minutes. Transfer to a platter and especially good with braised or roasted pork. keep warm. Serves 4 Season the scallops with salt and pepper. Dust both flat sides with flour. 2 lb. parsnips, peeled, cored if Heat the remaining 1 Tbs. oil in the skillet over medium-high heat until necessary, and cut into 1-inch pieces shimmering hot. Add the scallops and cook, flipping once, until browned Kosher salt and just cooked through, about 5 minutes. Put the scallops on top of 2 oz. (4 Tbs.) unsalted butter, cut into the Brussels sprouts and return the skillet to medium-low heat. Add the 4 pieces; more for serving cold butter, lemon juice, 2 Tbs. water, and the mustard and cook, stirring 2 Tbs. heavy cream and scraping up any browned bits, until the butter is incorporated and 1 Tbs. Dijon mustard the sauce has thickened, about 1 minute. Season to taste with salt and 2 tsp. honey pepper, spoon over the scallops, and serve. Freshly ground white pepper —Kristine Kidd, Fine Cooking #120 Put the parsnips in a 4-quart saucepan and fill two- thirds full with cool water. Add 1 tsp. salt and bring to a boil. Turn the heat down and cook at a gentle boil until the parsnips can be easily pierced with a fork, about 7 minutes. Drain well in a colander, letting the steam rise off for a few minutes. Meanwhile heat the butter, cream, mustard, honey, 1 tsp. salt, and ½ tsp. white pepper in the saucepan over low heat until the butter melts. For a rustic texture, return the parsnips to the pan and mash with a potato masher to the consistency you like. For a smooth texture, purée the parsnips in a food processor until smooth, and then add them to the pan, stirring well to combine. Season to taste with more salt and pepper, and a pat of butter if you like, before serving. —Arthur Potts Dawson, Fine Cooking #125 braised winter squash and potatoes with mustard and shallots These braised squash and potatoes make a delicious side dish for roast chicken. Any kind of butternut or acorn squash is fine, but butternut has a smoother surface, which makes it easier to peel. Serves 4 2 Tbs. butter In a large skillet over medium-high heat, After the vegetables have been braising 1 lb. winter squash, peeled and cut into melt the butter, being careful not to let for 10 minutes, check the liquid: it should 1-inch chunks (about 11/2 cups) it burn. Swirl the pan to evenly coat with be almost all absorbed, and the vegetables 1 lb. small red potatoes, cut into 1-inch butter and add the squash, potatoes, and should be completely tender. If the vege- chunks shallots. Toss and stir over medium-high tables are tender but still brothy, raise the 4 medium shallots, peeled and halved heat until the vegetables have browned heat to high and boil the liquid, uncovered, 2 tsp. minced fresh rosemary around the edges, 8 to 10 minutes. until it’s reduced to a syrupy glaze. Toss 1 tsp. coarse salt to coat the vegetables and transfer to a Freshly ground black pepper to taste Add the rosemary and salt. Add pepper serving dish. 1 Tbs. coarse-grained mustard generously to taste (about 10 grinds) and —Susan Goss, Fine Cooking #31 1 cup homemade or lower-salt stir well. Add the mustard and broth, stirring canned chicken broth to mix in the mustard. Bring the broth to a boil, cover the pan, and reduce the heat to medium low.

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