On Mustard

Nice article by Tara Duggan in the SF Chronicle today on different mustards.

Mustard Link

All the recipes look wonderful to me, so I'll copy them here. Check the article though for a lot more about mustard types and how they differ.

Do you have any recipes you like that you use mustard in?


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Salmon Crostini with Mustard-Dill Sauce
Makes 30 crostini


Instead of French bread, you can use 15 pieces of cocktail rye bread, cut in half diagonally. You might have extra sauce, which you can use on sandwiches or as a base for salad dressing.

INGREDIENTS:

1 small French baguette (4 ounces), sliced 1/8-inch thick into 30 slices
1 tablespoon olive oil
1/2 teaspoon kosher salt + more to taste
3 tablespoons sugar
3 tablespoons apple cider vinegar
1/2 cup Dijon mustard
1 1/2 tablespoons finely chopped fresh dill, plus sprigs to garnish
1 1/2 tablespoon fresh lemon juice
8 ounces smoked salmon

INSTRUCTIONS:

Preheat the oven to 375°.

Place the bread slices in a large bowl and drizzle with a thin stream of the olive oil while tossing with tongs. Season with 1/2 teaspoon kosher salt. Place in one layer on a baking sheet and toast in the preheated oven until they start to become golden, 8 minutes. Flip and finish until crisp and lightly browned, 1-2 more minutes. Let cool.

Meanwhile, combine 6 tablespoons water and the sugar in a small saucepan. Heat until dissolved, then add the vinegar and mustard. Bring to a simmer and cook until thickened, 10-15 minutes, stirring or whisking often. Remove from the heat and stir in the dill and lemon juice. Adjust to taste with salt and allow to cool. The sauce will thicken more as it cools.

Cut the salmon into 30 equal pieces -- an easy way to do this is to cut through the overlapping slices vertically with a few long cuts. Separate the dill into tiny sprigs for garnish about the size of your fingernail.

Brush the crostini with the mustard sauce, then top each with a piece of the salmon, loosely rolled into an oblong shape that fits over the bread. Top each with a 1/4 teaspoon dollop of the sauce and then a sprig of dill.

Per crostini: 40 calories, 2 g protein, 5 g carbohydrate, 2 g fat (0 saturated), 2 mg cholesterol, 310 mg sodium, 0 fiber.


Crispy Mustard Lamb Chops
Serves 4, or 6-8 as an appetizer

This makes a good appetizer; guests can pick the chops up by the bone. For a main course, add mashed potatoes or rice pilaf and serve with the Dandelion Greens with Bacon-Mustard Dressing, if you like.

INGREDIENTS:

1 cup panko breadcrumbs (see Note)
2 tablespoons herbes de Provence
1/2 teaspoon kosher salt + more to taste
1/4 cup honey mustard (or 3 tablespoons Dijon mustard and 1 tablespoon honey)
1 egg white
1 1/2 pounds frenched small lamb rib chops (see Note)
Freshly ground pepper, to taste
1 tablespoon vegetable oil, or more as needed
1 tablespoon butter, or more as needed

INSTRUCTIONS:

Combine the breadcrumbs, herbes de Provence and 1/2 teaspoon kosher salt in a shallow bowl.

In another shallow bowl, whisk together the honey mustard and the egg white.

Trim some of the excess fat from the lamb chops. Season well with salt and pepper. Brush chops on all sides with a thick layer of the mustard mixture, keeping the bones clean. Dip each chop in the breadcrumb mixture, covering with the crumbs and pressing down firmly so that the crumbs stick.

Over medium heat, heat the oil in a nonstick saute pan large enough to fit the lamb chops in one layer, or use a little bit more oil in two pans. Add the butter and allow it to become frothy. Add the lamb chops and cook until browned, watching carefully so they don't burn, 3-4 minutes. Carefully flip them over then cook on the other side an additional 3-4 minutes, or until medium-rare to medium.

Remove the lamb chops from the pan and serve immediately.

Note: Frenched rib chops have been trimmed to expose part of the bone. Some rib chops come with two ribs; if so slice the chops in half between the bones. Panko are Japanese-style breadcrumbs, and are available in the Asian foods section of most grocery stores.

Per serving: 480 calories, 28 g protein, 16 g carbohydrate, 33 g fat (14 g saturated), 111 mg cholesterol, 468 mg sodium, 2 g fiber.


Sausages with Radicchio-Fennel Slaw
Serves 8

Mendocino Mustard's Seeds & Suds mustard is a good choice for this recipe. The slaw also would be good with pan-fried pork chops. Serve with mashed or boiled potatoes.

INGREDIENTS:

3 tablespoons sweet-hot mustard
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt + more to taste
Pepper, to taste
1-2 teaspoons sugar
1/3 cup vegetable oil
1 small head radicchio, cored and thinly sliced (about 4 cups)
2 large fennel bulbs, cored and thinly sliced
2 carrots, coarsely grated
1/2 teaspoon fennel seeds (optional)
8 bratwurst or other mild sausage

INSTRUCTIONS:

Combine the mustard, vinegar, salt, pepper and sugar, then whisk in the vegetable oil. Add to the radicchio, fennel, carrots and fennel seeds, if using, and toss until well coated. Season to taste with salt and pepper. Cover and chill 30 minutes to overnight.

When ready to serve, grill or steam the sausages, then serve with the slaw.

Per serving: 375 calories, 14 g protein, 10 g carbohydrate, 32 g fat (9 g saturated), 51 mg cholesterol, 791 mg sodium, 3 g fiber.


Dandelion Greens with Bacon-Mustard Dressing
Serves 6

You can substitute frisee (the tender light green leaves only) or endive for the dandelion greens. If your store sells pancetta in the deli case, ask for it sliced 1/4-inch thick.

INGREDIENTS:

2 cups 1/4-inch cubes crustless country French or Italian bread
2 teaspoons olive oil + 2 tablespoons
Salt to taste
2 slices thick-cut bacon or 3-4 slices pancetta, cut into 1/4-inch cubes
1 tablespoon stone-ground or Dijon mustard
1 tablespoon apple cider or sherry vinegar + 1 teaspoon
1 bunch dandelion greens
Pepper, to taste

INSTRUCTIONS:

Preheat the oven to 350°.

In a medium bowl, toss the bread cubes with 2 teaspoons olive oil and salt to taste. Place on a medium baking sheet and toast in the oven until browned, 10-12 minutes.

Meanwhile, saute the bacon over medium heat until browned and very crisp, about 10 minutes.

In a salad bowl, whisk together the mustard, 1 tablespoon vinegar and remaining 2 tablespoons olive oil.

Remove the stems from the dandelion greens, wash and dry well, then cut or rip into 2-inch pieces. Place on top of the dressing in the bowl with the croutons.

When the bacon is crisp, drain out all but about 1 tablespoon of the bacon fat (see Note), from the pan, then remove from the heat and stir in remaining 1 teaspoon vinegar to the pan. Pour over the salad while still warm and season to taste with salt and lots of pepper. Toss well.

Note: Pancetta will render a lot less fat than bacon so you may not need to drain it.

Per serving: 165 calories, 5 g protein, 15 g carbohydrate, 10 g fat (2 g saturated), 5 mg cholesterol, 267 mg sodium, 3 g fiber.


Heirloom Tomato Tart
Serves 8-10

The heirloom tomato season is coming to a close. If you can't find them, substitute beefsteak or other flavorful hybrids, though they won't be as pretty and you may need a few extra.

INGREDIENTS:

1 piece puff pastry, thawed
1 egg white
4 medium-size heirloom tomatoes in different colors
3 tablespoons whole-grain mustard
Sea salt
1 shallot, thinly sliced and slices separated into rings
1 teaspoon chopped fresh thyme

INSTRUCTIONS:

Preheat the oven to 375°. Lightly grease or line a baking sheet with parchment paper or a silicone liner.

On a lightly floured surface, roll the dough out to about 12- by 15-inch rectangle. Place on the prepared pan and flip over a 1/2-inch border, using water to hold down the edges and then crimping with a fork.

Whisk the egg white with 1 tablespoon water, and brush this over the edge of the tart. Prick the inside of the tart in several places with the fork. Par-bake until lightly browned and slightly cooked in the center, 12-15 minutes. Let cool slightly.

Meanwhile, cut the tomatoes in half through the equator, then gently squeeze to remove seeds and excess liquid. Slice into 1/8- to 1/4-inch-thick slices.

Spread the prepared crust evenly with the mustard, then layer the tomatoes on top in alternate colors, overlapping them by about 1/2 inch and arranging them tightly within the edges (they will shrink a bit). Season well with sea salt, then top with the shallot rings and thyme.

Cook until the tomatoes are softened and the crust is cooked through in the center, 20-25 minutes.

Per serving: 155 calories, 3 g protein, 15 g carbohydrate, 10 g fat (1 g saturated), 0 cholesterol, 143 mg sodium, 1 g fiber.