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Subject: Mustard
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DrewUser is Offline
Sammamish, WA
Wine Bottler
Wine Bottler
Posts:3080


04/22/2008 6:17 AM  
Had the wife pick up some Maille at the boutique yesterday. Got 3 bottles of the Fins Gourmet, 1 of the Au Bleu and 1 Provencal. Now to find some good recipes!!!
juggerntUser is Offline
Tampa, FL, USA
Wine Bottler
Wine Bottler
Posts:3370


04/22/2008 12:58 PM  
One of my favorite mustard recipes with good mustards:

Open jar.
Slather onto soft pretzel.
Consume.

Visit The Butcher Block at http://www.butcherblocktampa.com/
kpakUser is Offline
Alaska
Wine Thief
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Posts:2907


04/24/2008 1:02 PM  
Posted By Drew on 04/22/2008 6:17 AM
Had the wife pick up some Maille at the boutique yesterday. Got 3 bottles of the Fins Gourmet, 1 of the Au Bleu and 1 Provencal. Now to find some good recipes!!!


Mustard glazed salmon, Drew.  Nice with a light to medium bodied red wine.
 
 
 
The difference between genius and stupidity is that genius has it's limits...
ps - friends don't let friends eat farmed salmon.
DrewUser is Offline
Sammamish, WA
Wine Bottler
Wine Bottler
Posts:3080


04/29/2008 5:54 PM  
Will have to try that. I made a leg of lamb (really, I mean the entire leg) with the mustard 'glaze' last week and wowed the crowd. Just slathered a bunch of the provencal (surprisingly spicy) on some bread with dinner tonight :-D

Cal Pep tomorrrow!!!
AppreciativeUser is Offline
Beaverton, OR
Grape Fermenter
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Posts:415


05/29/2008 1:23 PM  
After reading through the cookbook "Pigs and Pork: History/Folklore/Ancient Recipes", I simplified a mustard sauce enhanced with browned onions, garlic, and leeks. For a touch of sweetness, the recipe recommends the addition of apricot jam.

My friend reminded me of the '90's when a lot of dishes had a mustard sauce/glaze. I hope this trend comes back. I loved a creamy whole grain mustard sauce on trout.
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