DIJON-STYLE MUSTARD
Grace note: When freshly blended and cooked, mustard has an acute bitterness and sharpness. This will fade within a few days of making the mustard, as the compounds that create this flavor dissipate.
Provided by Sean Timberlake
Categories condiment
Time P1DT20m
Yield About two pints
Number Of Ingredients 7
Steps:
- Soak the mustard seeds: Combine all ingredients in a quart jar or other sealable nonreactive container. Seal and refrigerate overnight, or up to 24 hours, shaking occasionally to distribute.
- Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
- Blend the mustard: Use an immersion blender directly in the jar, or transfer the mix to a blender. Blend until desired level of smoothness.
- Cook down the mustard: Transfer the blended mustard to a saucepan over medium heat. Bring to a boil. Reduce to a simmer and cook, stirring frequently, until reduced by about a third, thick but still thin enough to pour easily. If the mustard becomes too thick, add water or wine a tablespoon at a time until thin enough to pour.
- Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the mustard in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the mustard into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
- Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
- Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
- Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.
CREAMY DIJON MUSTARD CHICKEN
A delicious seared chicken breast topped with a creamy dijon mustard sauce with chopped spinach. This dinner takes only 20 minutes to make!
Provided by Whitney Wright
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Season both sides of the chicken breasts with salt and pepper.
- Pour oil In a skillet over medium heat; once oil is shimmering add the chicken breasts and sear each side for 6-8 minutes or until golden and cooked through. Remove the chicken from the skillet and place on a plate.
- Reduce heat to medium low and add the garlic to the skillet. Cook for 30 seconds and then pour in the heavy cream and milk. Stir in the Dijon mustard.
- Bring to a simmer. Once simmering reduce heat to low and add the parmesan. Mix to combine and then add the chopped spinach. Stir in the spinach, and the place the chicken breasts back in the skillet. Scoop the cream mixture overtop of each chicken breast. Heat until chicken is warm again and serve immediately.
Nutrition Facts : Calories 426 kcal, Carbohydrate 4 g, Protein 31 g, Fat 31 g, SaturatedFat 19 g, Cholesterol 146 mg, Sodium 394 mg, Sugar 2 g, ServingSize 1 serving
DIJON CHICKEN WINGS
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 6-8 servings
Number Of Ingredients 7
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Brush 2 large baking dishes with vegetable oil. Pat the wings dry; sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Spread in the dishes and bake, rotating halfway through, until golden, 40 to 45 minutes.
- Meanwhile, mix the dijon mustard, honey, mustard powder and garlic in a bowl. Remove the wings from the oven and toss with the mustard mixture, then continue baking until glazed, 3 to 5 more minutes.
QUICHE LORRAINE WITH DIJON MUSTARD
I've had this recipe for many years. I think it's originally from an ad for Grey Poupon mustard that was in a magazine. It makes a lovely brunch, lunch, or light supper and the dijon mustard adds a wonderfully savory flavor to the typical Quiche Lorraine.
Provided by Leslie in Texas
Categories Savory Pies
Time 55m
Yield 1 quiche, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Scatter ham and cheese evenly over the bottom of the pie shell.
- In a bowl, combine the remaining ingredients.
- Pour into pie shell and bake in a preheated 375 degree oven for 35-40 minutes, or until a knife inserted into the middle of the quiche comes out clean.
DIJON MUSTARD AND FRENCH HAM SANDWICH
Steps:
- Begin by slicing each baguette into 3 sections. Cut each section in half horizontally. Layer each sandwich with desired amount of ham, mozzarella, lettuce, tomatoes, and mustard.
- To serve, plate on large dish and serve with French fries.
DIJON TURKEY DINNER
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a pot and cover with water by 1 inch; season with salt. Bring to a boil. Reduce the heat to medium and simmer until tender, about 8 minutes, adding the scallions during the last minute. Drain.
- Meanwhile, season the turkey with the paprika, 1/2 teaspoon salt and a few grinds of pepper. Heat the vegetable oil in a large skillet over medium heat. Add the turkey and cook until browned and cooked through, about 3 minutes per side; remove to a plate.
- Add the broth to the skillet, scraping the pan with a wooden spoon. Cook until reduced by half, about 5 minutes. Stir in the mustard and half of the butter. Season with salt and pepper; set aside.
- Melt the remaining butter in the pot used for the potatoes over medium heat. Add the potatoes, 1/4 cup water, the peas, lemon zest, parsley and a pinch each of salt and pepper. Cook until the peas are tender, 3 minutes. Serve with the turkey, pan sauce and lemon wedges.
Nutrition Facts : Calories 424 calorie, Fat 19 grams, SaturatedFat 8 grams, Cholesterol 76 milligrams, Sodium 483 milligrams, Carbohydrate 28 grams, Fiber 7 grams, Protein 36 grams
PICCATA MUSTARD
Steps:
- Pulse together the mustard with the softened butter in a food processor. Scrape the mixture into a medium bowl, add the parsley, capers, shallots, lemon zest and juice and some black pepper and fold together to incorporate.
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- Combine the white wine, white wine vinegar, garlic and water in a saucepan, and let it simmer for 10-15 minutes. Allow the mix to cool to room temperature before straining into a bowl.
- Stir in the dry mustard, mustard seeds, salt and garlic powder into the strained liquid, before covering and letting it thicken for 1-2 days.
- Transfer the mix to a saucepan and add a little more water and bring it to a simmer. Combine while simmering for about 10 minutes.
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- In a medium bowl, whisk together the ricotta, egg, cream cheese, Dijon mustard, sea salt and freshly ground pepper.
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- Uncover the lasagna, spoon the pan juices over any noodles that are not in the liquid and continue to cook for 10 minutes, until the noodles are soft.
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