Comments on: Dijon Mustard: the Holy Grail http://politicook.net/2008/05/12/dijon-mustard-the-holy-grail/ Food for the Progressive Soul Wed, 04 Jan 2012 01:49:15 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Asinus Asinum Fricat http://politicook.net/2008/05/12/dijon-mustard-the-holy-grail/comment-page-1/#comment-2206 Asinus Asinum Fricat Tue, 13 May 2008 11:51:00 +0000 http://politicook.net/2008/05/12/dijon-mustard-the-holy-grail/#comment-2206 As I am now! Off to my sandwich! As I am now! Off to my sandwich!

]]> By: Asinus Asinum Fricat http://politicook.net/2008/05/12/dijon-mustard-the-holy-grail/comment-page-1/#comment-2205 Asinus Asinum Fricat Tue, 13 May 2008 11:50:16 +0000 http://politicook.net/2008/05/12/dijon-mustard-the-holy-grail/#comment-2205 Will do. Since I didn't post the recipe of the day, I'll double it tonight. Will do. Since I didn’t post the recipe of the day, I’ll double it tonight.

]]> By: Translator http://politicook.net/2008/05/12/dijon-mustard-the-holy-grail/comment-page-1/#comment-2147 Translator Mon, 12 May 2008 23:02:37 +0000 http://politicook.net/2008/05/12/dijon-mustard-the-holy-grail/#comment-2147 Well, that was the intention! LOL! Warmest regards, Doc. Well, that was the intention! LOL! Warmest regards, Doc.

]]> By: Scotia48 http://politicook.net/2008/05/12/dijon-mustard-the-holy-grail/comment-page-1/#comment-2146 Scotia48 Mon, 12 May 2008 22:59:55 +0000 http://politicook.net/2008/05/12/dijon-mustard-the-holy-grail/#comment-2146 Well, Doc, you have me salivating! Well, Doc, you have me salivating!

]]> By: Translator http://politicook.net/2008/05/12/dijon-mustard-the-holy-grail/comment-page-1/#comment-2144 Translator Mon, 12 May 2008 22:44:06 +0000 http://politicook.net/2008/05/12/dijon-mustard-the-holy-grail/#comment-2144 You can chop mustard greens (the really little, tender ones are best) finely and use as you would watercress in sandwich fillings or herb butter. A little goes a long way, though, so start out slow. There is a US product from New Orleans called Zatarain's Creole Mustard. It is similar to the rough "country style" poupon, with the husks of the mustard seed clearly visible. It does not have the "nose" that truly freshly prepared mustard has, but a wonderful flavor. Sometimes I cheat and grind up some fresh mustard seed in my coffee grinder and add about one quarter of those with a little water to keep it from "locking up". That way you get both the nose and the flavor. Here is a wonderful, simple cracker that you might like: Take a good whole wheat cracker, not too sweet. Add a thin slice of really, really sharp cheddar cheese (Stilton is wonderful, too, but hard to find here before it goes off), then a dollop of good mustard. Finally, top it off with freshly ground celery seed mixed with just a hint of salt (the cheese and mustard are almost salty enough). Enjoy with any brew, wine, or even spirit and you will find that the taste of the beverage is improved significantly. If you want to be really decadent, add a small smoked oyster, mussel, or clam to it. Warmest regards, Doc. You can chop mustard greens (the really little, tender ones are best) finely and use as you would watercress in sandwich fillings or herb butter. A little goes a long way, though, so start out slow.

There is a US product from New Orleans called Zatarain’s Creole Mustard. It is similar to the rough “country style” poupon, with the husks of the mustard seed clearly visible.

It does not have the “nose” that truly freshly prepared mustard has, but a wonderful flavor. Sometimes I cheat and grind up some fresh mustard seed in my coffee grinder and add about one quarter of those with a little water to keep it from “locking up”. That way you get both the nose and the flavor. Here is a wonderful, simple cracker that you might like:

Take a good whole wheat cracker, not too sweet. Add a thin slice of really, really sharp cheddar cheese (Stilton is wonderful, too, but hard to find here before it goes off), then a dollop of good mustard. Finally, top it off with freshly ground celery seed mixed with just a hint of salt (the cheese and mustard are almost salty enough). Enjoy with any brew, wine, or even spirit and you will find that the taste of the beverage is improved significantly.

If you want to be really decadent, add a small smoked oyster, mussel, or clam to it. Warmest regards, Doc.

]]> By: Translator http://politicook.net/2008/05/12/dijon-mustard-the-holy-grail/comment-page-1/#comment-2143 Translator Mon, 12 May 2008 22:33:42 +0000 http://politicook.net/2008/05/12/dijon-mustard-the-holy-grail/#comment-2143 Mustard will grow almost anywhere, and is one of the "early" greens. It is good mixed with more bland ones, like turnip greens or kale. You can mix it with spinach, but cook the mustard first, since spinach needs only a couple of minutes of cooking. Warmest regards, Doc. Mustard will grow almost anywhere, and is one of the “early” greens. It is good mixed with more bland ones, like turnip greens or kale. You can mix it with spinach, but cook the mustard first, since spinach needs only a couple of minutes of cooking. Warmest regards, Doc.

]]> By: Scotia48 http://politicook.net/2008/05/12/dijon-mustard-the-holy-grail/comment-page-1/#comment-2136 Scotia48 Mon, 12 May 2008 19:09:09 +0000 http://politicook.net/2008/05/12/dijon-mustard-the-holy-grail/#comment-2136 Oh, I'd love to have a plant. I'm in the PNW would it grow here, you think? Oh, I’d love to have a plant. I’m in the PNW would it grow here, you think?

]]> By: Scotia48 http://politicook.net/2008/05/12/dijon-mustard-the-holy-grail/comment-page-1/#comment-2135 Scotia48 Mon, 12 May 2008 19:08:21 +0000 http://politicook.net/2008/05/12/dijon-mustard-the-holy-grail/#comment-2135 How about a nice piece of meat slathered with dijon, or what I would like is a variety of salad dressings using mustard. Maybe a lovely pasta salad. It's getting summery and picnics are on the horizon. How about a nice piece of meat slathered with dijon, or what I would like is a variety of salad dressings using mustard. Maybe a lovely pasta salad. It’s getting summery and picnics are on the horizon.

]]> By: drchelo http://politicook.net/2008/05/12/dijon-mustard-the-holy-grail/comment-page-1/#comment-2133 drchelo Mon, 12 May 2008 18:54:02 +0000 http://politicook.net/2008/05/12/dijon-mustard-the-holy-grail/#comment-2133 I planted mustard about ten years ago, and it has continued re-seeding itself beautifully in the east flower bed. The leaves taste "mustard-y" and I enjoy adding these (in small amounts) slivered in salads. They are beautiful plants, and I like the green leaves cooked with fatback bacon... I planted mustard about ten years ago, and it has continued re-seeding itself beautifully in the east flower bed. The leaves taste “mustard-y” and I enjoy adding these (in small amounts) slivered in salads.
They are beautiful plants, and I like the green leaves cooked with fatback bacon…

]]> By: Asinus Asinum Fricat http://politicook.net/2008/05/12/dijon-mustard-the-holy-grail/comment-page-1/#comment-2131 Asinus Asinum Fricat Mon, 12 May 2008 14:57:03 +0000 http://politicook.net/2008/05/12/dijon-mustard-the-holy-grail/#comment-2131 Any suggestions for a recipe involving mustard? I will be posting it late anyway, it's my day off, and I'm busy with the girls...and gardening. Any suggestions for a recipe involving mustard? I will be posting it late anyway, it’s my day off, and I’m busy with the girls…and gardening.

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