Goodstuffmaynard Recipes

CHEF JOHN'S DIJON MUSTARD

Steps:

• Combine white wine, water, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes. Cool to room temperature and pour through a strainer into a large bowl; reserve liquid and discard onions and garlic.
• Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid; cover the bowl with plastic wrap, and let sit at room temperature until mixture thickens, 24 to 48 hours.
• Puree mustard mixture to desired consistency using a stick blender. Transfer mustard mixture to a saucepan and add water as necessary to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes.
• Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Refrigerate mustard until flavors blend, at least 1 week.

GOOD STUFF MAYNARD

Steps:

• Tear up tortillas into bite size pieces and mix with all ingredients EXCEPT cheese- only add half of the cheese to mixture.
• Put it all in an 8x8-inch baking dish and top with remaining cheese.
• Cover and bake at 350 degrees until cheese is all melted and bubbly on sides (30-45 minutes).
• You can top each serving with a tablespoon of fat free or low fat sour cream and some salsa, just be sure to bump up the points for the sour cream.

PIAZ PARATHA (SCALLION BREAD)

Steps:

• Stir chapati flour and 1 cup all-purpose flour (AP) together in large bowl until thoroughly combined.
• Drizzle with 2 tbls.
• of the oil; rub oil into flour with fingertips until thoroughly incorporated.
• Add 1/3 c.
• of the water all at once; work it into the flour mixture, using your hand.
• Continuing to mix with your hand, keep adding water, a tablespoon at a time, until mixture cleans sides of bowl and becomes a non-sticky, kneadable dough.
• Gather dough into ball; place on lightly floured work surface.
• Clean hands thoroughly, then pour 1 1/2 tsps.
• oil over dough and knead about 10 minutes, dusting with AP flour as necessary to prevent dough from sticking to surface; the dough should be smooth, satiny, and somewhat elastic.
• Remove to a clean bowl; let stand, covered with plastic wrap, 30 minutes.
• (Dough can be made up to 24 hours in advance; store, tightly wrapped in plastic, in refrigerator. Remove from refrigerator at lestt 30 minutes before rolling out.) Divide dough into 4 equal pieces; shape each piece into a smooth ball.
• Keeping remaining balls of dough covered, roll one ball out on lightly floured surface to 7-inch round, dusting with AP flour as necessary.
• Brush lightly with oil; sprinkle with 2 tbls of the chopped scallion tops, 1/4 tsps.
• of the pepper, and 1/4 tsps.
• salt, if desired.
• Roll round up, jellyroll fashion, into a tight cylinder, then coil cylinder into a snail shape; secure outside end of coil by pinching it firmly to side of coil.
• Roll coil out on lightly floured surface to 7 to 8 inch round, dusting frequently with AP flour.
• Repeat procedure with remaining balls of dough, placing the scallion-filled rounds as they are made in single layer on baking sheets or other flat surface; do not allow rounds to touch.
• Keep covered with plastic wrap.
• Heat dry heavy medium skillet over high heat for 3 minutes.
• Place on round of dough in skillet; cook until underside is lightly spotted with brown about 2 minutes.
• Turn round over; cook until second side is lightly spotted with brown, 1 to 2 minutes.
• Brush surface of paraha with oil.
• Turn; brush second side with oil.
• Cook paratha, turning several times, until lightly puffed and well spotted with brown, 2 to 3 minutes.
• Repeat procedures with remaining rounds of dough stacking and wrapping them as they are cooked in clean kitchen towel.
• Serve Immediately.