Tag Archives: mustard

love in every bite…

With Valentine’s Day being on a Saturday this year, it was perfect to do something a bit different from years past… This meant making the entire experience a dual effort!
The day started by preparing our chocolatey dessert. Chocolate bowls were made, a chocolate sponge cake baked off, black cherries steeped in a sugary sauce and a creamy whipped topping all ready to be consumed later in the evening by the fireplace!
Our dinner was simple yet delicious; filet of beef wellingtons! It began by seasoning and searing the filets. Then red onions were sautéed in some luxurious European butter and cognac. This was then puréed into a slightly chunky ‘paste’. Each filet was then given a spread of dijon mustard, a nice dollop of the red onion paste, placed onto puff pastry and then covered over with a top layer of pastry. A brush of egg wash, tiny slit in the top and it was off to the oven for twenty-five minutes… When the wellingtons finally emerged, they were golden, puffy and full of lush flavors!
The day, as well as cooking/baking went off without a hitch… a day of romance, wonderful eats, champagne, snow and a fireplace! What more could we have wished for?

-R

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A rainy day masterpiece…

So on this yet again, rainy day… I decided to pull another interesting dish from my new cookbook! This recipe had quite a few steps involved so the prep work began in the early AM hours.
The entire bang started by marinating a boneless leg of lamb with rosemary, garlic, lemon zest, extra virgin, salt and crushed peppercorns for roughly eight hours.
While my meat was marinating, I began mixing rye, white and wholemeal flours, along with salt and then yeast in my mixer. To pull everything together, in went some water. Everything was kneaded and then it went into an oiled mixing bowl and set off to rise. As soon as the dough rose, I stretched it out into a rectangle, made some imprints with my fingertips and then pricked the dough with a fork. Again it was time for another rise and then a bake! The baking time was only thirty minutes and then off to cool.
While my bread cooled, the lamb was grilled until perfectly cooked… Then it was onto the fun part, to serve this gorgeous dinner up! The freshly baked bread [trencher as the recipe is called] is decorated watercress, haricot vert, scallions and radishes. On top of this vibrancy, were slices of the succulent lamb, along with its sexy juices…
As the finishing touch, a dressing of crème fraiche, lemon juice, salt and english mustard.
The flavors were incredible… earthy from the rosemary, citrusy from the lemon zest, cool yet spicy from the dressing, while the ‘trencher’ tasted nutty and light, while soaking up all the goodness…

at a low simmer…
-R

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A rainy day masterpiece…

So on this yet again, rainy day… I decided to pull another interesting dish from my new cookbook! This recipe had quite a few steps involved so the prep work began in the early AM hours.
The entire bang started by marinating a boneless leg of lamb with rosemary, garlic, lemon zest, extra virgin, salt and crushed peppercorns for roughly eight hours.
While my meat was marinating, I began mixing rye, white and wholemeal flours, along with salt and then yeast in my mixer. To pull everything together, in went some water. Everything was kneaded and then it went into an oiled mixing bowl and set off to rise. As soon as the dough rose, I stretched it out into a rectangle, made some imprints with my fingertips and then pricked the dough with a fork. Again it was time for another rise and then a bake! The baking time was only thirty minutes and then off to cool.
While my bread cooled, the lamb was grilled until perfectly cooked… Then it was onto the fun part, to serve this gorgeous dinner up! The freshly baked bread [trencher as the recipe is called] is decorated watercress, haricot vert, scallions and radishes. On top of this vibrancy, were slices of the succulent lamb, along with its sexy juices…
As the finishing touch, a dressing of crème fraiche, lemon juice, salt and english mustard.
The flavors were incredible… earthy from the rosemary, citrusy from the lemon zest, cool yet spicy from the dressing, while the ‘trencher’ tasted nutty and light, while soaking up all the goodness…

at a low simmer…
-R

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Mustard, not just a condiment anymore!

So as a side to some mustard marinated grilled lamb chops, I sautéed some vibrant, beautiful mustard greens…
A pretty simple cook makes these peppery beauties into wilted wonders! Some chopped garlic, crushed red, olive oil and salt… that was it.
Slightly tangy, a bit spicy, garlicky and all around delicious!
These greens almost outshined the lamb!!

at a low simmer…
-R

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I like to let my meat hang[er] around…

Tonight was a perfect night for grilling some meat, but not just any meat… gorgeous hanger steaks!
I picked up some real beauties at the butcher, got them home and slapped on a great marinade. To make the marinade I needed some mustard, garlic, crushed red pepper, fresh rosemary and lemon juice! Once combined, I rubbed my meat with the marinade and tossed it into the fridge to chill out and get all cozy.
Once ready to grill, the steaks were cooked for five minutes on each side and then rested for another ten. The steaks were juicy and full of intoxicating flavors!
As a side to my steaks, I thought a ‘spin’ on spinach could be interesting… So I decided on sautéing grapes and mixing them with the spinach. I was a bit apprehensive about the combination, but have to admit… there was practically nothing left. It was delicious!! The sweetness from the grapes played nicely against the earthy spinach. Next time I make this, I will be buying extra spinach!!
I feel like I ate enough for an entire family… well no regrets here!

at a low simmer…
-R

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finger food!

After a craving for an appetizer that we had a few weeks ago, I decided that lamb chops would be a perfect romantic meal for two. Seasoned only with salt, these little guys were gently seared on the grill for about three minutes on each side. The outcome… beautiful grill marks and a perfect medium rare! As a dipping sauce, I prepped a whole grain mustard and rosemary blend with a little garlic, olive oil and salt.
Topped on a bed of spicy baby arugula with a drizzle of a deep finishing oil and it was time to dig in!
Meaty, fatty and just plain intoxicating with the mustard as a perfect compliment to cut through it all, yet pull everything together. Who are they kidding…eight is definitely NOT enough…

at a low simmer…
-R

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Piggin’ out!

Finally after a full day of waiting, my dry rubbed pork roast was ready for its close-up! Yesterday, I made a dry rub of dry mustard, rosemary, garlic, salt, crushed red pepper and brown sugar. I rubbed my meat on both sides and gave it a sleeping pill till today…
So today I sautéed sliced fennel and onion, chopped celery and garlic. Once everything was softened, I added my braising liquids… organic apple juice, apple cider vinegar and some white wine. I brought everything to a low simmer and then added a thyme bundle, some bay leaves and of course the dry rubbed pork roasts. I nestled the pork roasts into the liquid, put a lid on the dutch oven and into the oven at 300* for between four and a half and five hours. I checked periodically for liquid and the last thirty minutes I uncovered to brown the top of the pork roasts.
Snugged on top of a fresh potato pancake and dinner was served… no knife needed with this meal! The pork literally fell apart as you plucked a piece with the fork. The tang from the vinegar and sweetness from the apple juice really offered a wonderful balance to the spice from the mustardy dry rub.
Wow I was so excited to try this after pulling out of the oven, that I unfortunately forgot to snap a picture, but hopefully everyone was able to visualize!

at a low simmer…
-R

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Masca who? Mascarpone…

I realized this afternoon as I was going through my refrigerator that I had a container of mascarpone pleading to be used… So I decided that I would make a ‘chicken and broccoli marsala’ dish simmered in a mustardy mascarpone sauce served over organic brown rice.
What a hit! The tang and creaminess from the mascarpone offered a wonderful balance to the chicken and broccoli. I pan-seared cut-up chicken breast that I seasoned with salt and red pepper till browned. In the same pan, I sautéed onion and garlic till softened. Then I added some marsala wine and reduced slightly, once reduced I added the mascarpone and some mustard powder and stirred until smoothed and incorporated. The chicken was then added back into the pan and cooked through and at the last minute, I tossed in broccoli that I quickly blanched to not overcook. I draped the chicken over light and nutty brown rice and dinner was served. Easy, elegant and just the right amount of spice from the mustard mascarpone sauce. I’m glad I made extra, because I’m definitely going back for more tomorrow!!

at a low simmer…
-R

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