Tag: Mustard

cauliflower with parsley-mustard sauce and bread crumbs

cauliflower parsley mustard bread crumbs

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This is a really fun way to enjoy the tiny cauliflowers you can sometimes find at the farmers’ market, but it works just fine with regular-sized heads, as well. It’s based on a recipe from Deborah Madison’s Local Flavors. You could serve the cauliflower with grilled zucchini and some slow-roasted tomatoes.

4 small cauliflowers, or 2 medium, or 1 very large cauliflower
2-3 slices whole wheat bread (you can use stale bread, but not dried hard)
½ cup finely chopped parsley
2-4 tablespoons melted butter or olive oil
1-2 teaspoons Dijon mustard
sea salt or kosher salt
¼ teaspoon red pepper flakes
freshly grated hard cheese, such as Parmesan (optional)

1. Wash the cauliflower, and if using the medium or large cauliflowers, cut them into florets. For the small ones, just cut the big stem out of the middle.
2. Tear the bread slices into smallish pieces and put them in the bowl of a food processor. Pulse and grind them until they are finely ground into bread crumbs. Use ½ cup of them or more for this recipe.
3. Toast the bread crumbs in a skillet until crisp and golden.
4. Steam the cauliflower, the curds facing down in the pot, until tender when poked with a paring knife (maybe 6 to 8 minutes for the whole little cauliflowers, and somewhat less for the florets). Set them on a big platter.
5. Mix the melted butter or oil with the parsley, mustard, ½ teaspoon salt, and the pepper flakes. Pour it over the cauliflower, add the bread crumbs and, if using, grate a little cheese over all.

green salad with garlicky red wine mustard vinaigrette

lettuce salmon salad mustard avocado pepitas dressings salad greens pumpkin seeds smoked salmon

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This dressing is one that I make a lot of at once, and then keep in the refrigerator to use all the time. It keeps really well, is yummy and creamy without any eggs or cream in it (mustard is the emulsifying agent), and is great with a variety of different salads. These are two of my favorites—to eat as a meal, with the fish and avocado, or to make more simply, and to eat as a side with soup, beans, or open-faced toast sandwiches. You can also toss the dressing onto steamed broccoli or green beans and top them with toasted green pumpkin seeds.

dressing

6 tablespoons red wine vinegar
2 tablespoons Dijon mustard
4 medium cloves garlic, chopped coarsely
1 teaspoon sea salt or kosher salt
1-2 tablespoons honey
------------------------------
½ cup extra-virgin olive oil

Put first 5 ingredients in a blender and blend until completely smooth. Slowly pour in oil to make a creamy emulsion. Taste and season with more salt or honey if it needs it.

salad—for a meal, with smoked salmon and avocado

1 large head lettuce, washed, dried, and torn into bite-sized pieces, or a large bowl of baby salad greens or stemmed baby spinach
½ cup pepitas (green pumpkin seeds), toasted in a skillet until puffed and golden
1 avocado, peeled and cut into cubes
1-2 cups kippered salmon, flaked (I love to use buttery-rich Alaskan king salmon)

1. Toss the salad greens with dressing to your taste, then add the avocado and salmon. Toss again.
2. Sprinkle toasted pumpkin seeds over the salad and serve.

salad—as a side, with toasted pumpkin seeds

1 head lettuce, washed, dried, and torn into bite-sized pieces, or a bowl of baby salad greens or stemmed spinach
¼ cup pepitas (green pumpkin seeds), toasted in a skillet until puffed and golden brown

Toss the salad greens with dressing to your taste, then sprinkle the pumpkin seeds over the salad and serve.

caesar salad with whole-wheat garlicky croutons

lettuce mustard bread salads croutons anchovies salad greens

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This is a fun salad—and it makes a head of romaine into a complete meal. You can make a double batch of this dressing and refrigerate the leftovers in a jar for a meal later in the week, so you’re cooking once for two dinners.
It’s a great dish for company, and it’s very easy to bring it along to a potluck dinner—just bring all the components separately, and don’t dress the salad until you’re ready to sit down and eat. (Otherwise, the lettuce will wilt before you eat it.) It’s based on a recipe from Peggy Knockerbocker’s book Olive Oil: From Tree to Table.

I generally just serve this as an entire dinner, because who wants to eat anything else? However, if you feel you need a little extra protein, it’s very nice topped with slices of grilled chicken breast or halibut (season with salt and pepper before grilling).

dressing:

half of a 2-ounce tin of oil-packed anchovy fillets, drained, rinsed and blotted dry on paper towels
3 cloves garlic, chopped coarsely
1 egg (optional)
2 tablespoons fresh lemon juice
1-2 teaspoons Dijon mustard
¾ cup extra-virgin olive oil
fresh-ground pepper

In a food processor or blender, combine the anchovies and garlic and process to mix. Add the egg, most of the lemon juice, and the mustard and process to combine. With the motor running, slowly pour in the olive oil in a thin, steady stream. Season with pepper and process again. Taste, and add as much of the remaining lemon juice as needed to get a good balance of flavors. Refrigerate until you’re ready to eat.

salad & croutons:

¼ cup freshly grated Parmesan cheese
1 to 2 large heads romaine lettuce, or 3 hearts of romaine
5 slices hearty whole-grain bread (preferably whole-wheat sourdough)
3 tablespoons olive oil
3 cloves garlic, minced or pressed in a garlic press
¼ teaspoon sea salt or kosher salt
fresh ground pepper to taste

1. Preheat the oven to 350 degrees. Mash the garlic with the salt in the bottom of a medium-sized bowl. Stir in the olive oil. Cut the slices of bread into ½” cubes and toss them in the garlicky oil until the oil is thoroughly absorbed and distributed. Spread the bread cubes out on a baking sheet and bake for 15-25 minutes, until the croutons are crispy and golden-brown.
2. While the croutons are baking, wash the lettuce, dry the leaves and tear into pieces, and place in a large salad bowl.
3. When you’re ready to sit down and eat, drizzle some of the dressing over the leaves and toss, adding more dressing as needed until all the leaves are coated. Sprinkle with the Parmesan cheese, toss again to mix, and then toss in the croutons. Sprinkle with pepper and serve right away, before the lettuce wilts.

brussels sprouts with mustard & caper sauce

capers mustard garlic oil brussels sprouts

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This is my favorite recipe for brussels sprouts, and I love it so much that I make it all winter with sprouts from the grocery store after our Alaskan season is over. This sauce is great on vegetables other than Brussels sprouts, too! I’ve used it with great success on broccoli and cauliflower. It’s based on a recipe from Deborah Madison’s Local Flavors.

I love to use a micro-plane zester for the lemons—it’s very easy, and the pieces of zest are thin and fine and perfect to eat, even in a raw dressing like this.

I invented this recipe as a way to use some of the garlic oil left over when poaching the garlic for our Alaskan cheese and garlic bread. If you don’t want to make garlic oil, you can use plain extra-virgin olive oil or butter.
This is a great dish with brown rice (you can use the lots-of-water method to cook plain basmati rice—see the beet pilaf recipe) and baked hubbard squash (just mash the baked squash up with a little maple syrup and salt if needed, and omit the chipotle chile).

2 garlic cloves
sea salt and fresh-ground pepper
2 tablespoons garlic oil (see following recipe), extra-virgin olive oil, or softened butter
1-2 tablespoons Dijon mustard
¼ cup rinsed and drained capers
grated zest of a lemon
¼ cup chopped parsley
2 pounds brussels sprouts

1. To make the sauce, press the garlic (or mince very fine) into a large bowl and, using a fork, mash it with ½ teaspoon salt. Then stir in the oil or butter and add the mustard, capers, lemon zest, and parsley.
2. Bring a large pot of water to a boil and add salt. While the water is heating, trim the bases of the sprouts and slice them in half, or, if large, into quarters.
3. Add the brussels sprouts to the water and cook for 5-8 minutes, testing every minute after 5 minutes, until the cores of the largest sprouts are tender but not mushy. Pour the sprouts into a colander, shake off excess water, and immediately spread them out on a baking sheet spread with a dishtowel. (This allows the extra water to evaporate, so the sauce doesn’t get watery, and the sprouts stop cooking almost immediately, ensuring a perfectly-cooked sprout.)
4. When cooled a bit, toss the sprouts with the mustard-caper sauce. Taste for salt, season with pepper, and toss again.

garlic oil
Mash or mince 3 or 4 garlic cloves and cover with ½ cup extra-virgin olive oil. Let steep for 30 minutes if you have time. Strain out the garlic and store the oil in the refrigerator.

butterball potato salad with green beans and thyme

potatoes mustard salads roasted vegetables garlic oil green beans

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This recipe is modified from a recipe in Annie Somerville’s Everyday Greens. If you serve this recipe at a picnic, I predict that people will be neglecting the burgers. Or do like we do, and just make this salad and another vegetable or salad to go with it, like grilled zucchini or the carrot & mint salad with currants. I like a high proportion of green beans to potatoes, but if you’d prefer the salad to be heavier on the potatoes, use fewer green beans.

2 pounds garlic-roasted potatoes (recipe follows)
garlicky red wine mustard vinaigrette (recipe follows)
½ medium red onion, minced (about ½ cup)
red wine vinegar
1-2 pounds green beans, cut into 1” pieces
1 ½ tablespoon capers, rinsed and drained
½ tablespoon fresh thyme, coarsely chopped, or ½ teaspoon dried thyme

1. Make the garlic-roasted potatoes.
2. Make the vinaigrette.
3. Bring a pot of water to boil and salt lightly. Place the onions in a small bowl and scoop a little boiling water out of the pot, just enough to cover them. Let the onions soak for 30 seconds, drain, and toss with ½ tablespoon of the vinegar. This takes away the sharp bite of the onions, but leaves great flavor and crunch.
4. Drop the green beans into the boiling water and cook until just tender (2-5 minutes). Drain the beans and immediately spread them out on a baking sheet spread with a dishtowel. (This allows extra water to evaporate, and the beans stop cooking almost immediately.)
5. Transfer the roasted potatoes to a large bowl with the onions, capers, thyme, and several large spoonfuls of vinaigrette. Add the green beans just before serving (so their color won’t fade from the acid in the vinaigrette) and adjust the seasoning with more vinaigrette, salt, pepper, and/or a splash of vinegar, if needed.
6. If you’ve made enough for leftovers, only add the green beans to the portion you’ll be serving right away, to keep them nice and green.

garlicky red wine mustard vinaigrette
This might make more dressing than you need, but it keeps very well in the refrigerator. See the other uses for this salad dressing in the salad greens section, under green salad with garlicky red wine mustard vinaigrette.

6 tablespoons red wine vinegar
2 tablespoons Dijon mustard
4 medium cloves garlic, chopped coarsely
1 teaspoon sea salt or kosher salt
1 tablespoon honey
----
½ cup extra-virgin olive oil

Put first 5 ingredients in a blender and blend until completely smooth. Slowly pour in oil to make a creamy emulsion. Taste and season with more salt and/or honey.

garlic-roasted potatoes
These potatoes are great with all kinds of things, and are the basis of the previous potato salad recipe, as well as a possible component of the salade nicoise and the tostadas three ways recipes. The garlic-infused oil really makes a difference in the taste! Use these instead of mashed potatoes or rice with any dish. This is an especially fantastic recipe if you use Alaskan Butterball potatoes. Make an effort to buy them, if you can, because they make the very brownest, most caramelized potatoes of any I’ve ever eaten, I think because they have a slightly higher sugar content.

2 pounds Butterball potatoes (or other yellow, waxy potato)
garlic oil (recipe follows, in Step 1.)
sea salt or kosher salt and freshly ground pepper

1. Make garlic oil: Mash or mince 3 or 4 garlic cloves and cover with ½ cup extra-virgin olive oil. Let steep for 30 minutes if you have time. Strain out the garlic and store the oil in the refrigerator.
2. Preheat the oven to 400 degrees. Cut the potatoes into halves or quarters. Toss them in a bowl with a few spoonfuls of garlic oil, then sprinkle with salt and pepper. Toss again.
3. Lightly oil a large baking dish or sheet pan, and transfer the potatoes onto it, making sure that a cut side of each potato is touching the pan. (The side touching the pan will brown nicely). Roast the potatoes until tender and browned, 35 to 40 minutes.

spinach salad with garlic-roasted oyster mushrooms

mustard mushrooms spinach salads dressing garlic oil olive oil roasted garlic

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I made this salad with two different dressings—first with a balsamic dressing, and then the next day, with my garlicky mustard dressing. I preferred the mustard dressing because it is a little milder, and didn’t overpower the delicate flavor of the roasted mushrooms. If you want, you could add some toasted pine nuts, as well, but I loved it just with a big pile of mushrooms.  You can toss the mushrooms in the roasted garlic oil, or just use the simpler version with raw garlic (both recipes are included, below). If you already have the garlic oil and mustard dressing in the ‘fridge (I almost always do.), this recipe is very quick to make. I make it a habit never to run out of that mustard dressing. You can even freeze pint jars of the dressing if you want to make a double batch. (I always do.)

salad

large bowl of spinach leaves
garlicky mustard red wine vinaigrette (recipe follows)
roasted mushrooms (recipe follows)
toasted pine nuts (optional--toast them in a small skillet over medium heat until golden brown)

1. Toss the spinach with vinaigrette to your taste.
2. Scoop the dressed spinach into individual bowls. Top each bowl with roasted mushrooms and a sprinkle of pine nuts, if desired.

garlicky mustard red wine vinaigrette

6 tablespoons red wine vinegar
2 tablespoons Dijon mustard
4 medium cloves garlic, chopped coarsely
1 teaspoon sea salt or kosher salt
1 tablespoon honey
----
½ cup extra-virgin olive oil

Put first 5 ingredients in a blender and blend until completely smooth. Slowly pour in oil to make a creamy emulsion. Taste and season with more salt and/or honey.

roasted mushrooms

1 pound oyster mushrooms (or other mushrooms)
2 tablespoons garlic oil (either of the two versions, below)
¼ teaspoon sea salt or kosher salt

1. Preheat the oven to 450 degrees and coat a heavy rimmed baking sheet with cooking spray.
2. Slice the mushrooms into ½-inch slices, cutting off the ends of any particularly large stems.
3. Toss the mushroom slices with the the oil and salt and spread out in a single layer on the baking sheet. If they don’t fit in a single layer, use an additional baking sheet, because they will steam instead of roast if they aren’t directly on the sheet.
4. Roast for 10 minutes, remove from the oven and flip them all around with a spatula. If they are brown and crispy in places, and completely tender, they are done, but if not, continue roasting until browned and perfect. (See the photograph on the website if you like.)

olive oil infused with roasted garlic

several heads of garlic, cloves peeled
olive oil (you don’t need extra-virgin olive oil for this—the garlic imparts so much flavor that you can use regular olive oil)

1. Put all the whole peeled garlic cloves in a heavy pot. Cover the garlic cloves completely with olive oil.
2. Bring to a simmer over medium heat. Give the garlic a stir, and then turn the heat down to the absolute lowest possible heat, cover the pot, and simmer just at a bare bubble. Stir the garlic occasionally and continue to cook until the garlic cloves are completely soft and tender, and you can easily squish them against the side of the pot with a wooden spoon. This will probably take an hour or more, but check after 45 minutes.
3. Uncover the pot and let cool. Strain the garlic from the oil. This garlic can be used in any recipe that calls for roasted garlic (for example, in the Southwest Caesar Salad, or in the Hummus in the cookbook or on the website). If you make a soup or a stew that needs a little extra pizzaz, just scoop out a few cloves, mash them with a fork, and add them to your dish to really pump up the flavor. You can freeze the garlic indefinitely (I keep it in pint-sized canning jars in the freezer), and just take it out when you need it.

garlic oil

3-4 cloves of garlic, peeled
½ cup extra-virgin olive oil

1. Mash or mince the garlic cloves and cover with the olive oil. Let steep for 30 minutes if you have time.
2. Strain out the garlic and store the oil in the refrigerator.

cauliflower romanesco with mustard & caper sauce

cauliflower broccoli capers mustard broccoli romanesco olive oil garlic oil roasted garlic

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This is my favorite recipe for brussels sprouts, and I love it so much that I make it with broccoli, and cauliflower, too—but I’ve just been to the Wednesday Dimond Center market, and Mary Jane had fabulously beautiful bright lime-green whorled cauliflower Romanesco! Oh my goodness, I’d seen photos of this gorgeous vegetable, but hadn’t ever seen it at our farmers’ market! It is so stunning—but it’s also DELICIOUS! Like a flavorful cauliflower, with a fantastic texture to it—you’re going to love it, especially with this sauce!  The sauce is based on a recipe from Deborah Madison’s Local Flavors.

I love to use a micro-plane zester for the lemons—it’s very easy, and the pieces of zest are thin and fine and perfect to eat, even in a raw dressing like this.  I invented this recipe as a way to use some of the garlic oil left over when poaching the garlic for our Alaskan cheese and garlic bread. If you don’t want to make the garlic oil (recipes below), you can use plain extra-virgin olive oil or butter.

2 garlic cloves
sea salt and fresh-ground pepper
2 tablespoons garlic oil (pick one of the following recipes), extra-virgin olive oil, or softened butter
1-2 tablespoons Dijon mustard
¼ cup rinsed and drained capers
grated zest of a lemon
¼ cup chopped parsley
2 heads cauliflower Romanesco

1. To make the sauce, press the garlic (or mince very fine) into a large bowl and, using a fork, mash it with ½ teaspoon salt. Then stir in the oil or butter and add the mustard, capers, lemon zest, and parsley.
2. With a sharp paring knife, cut through the cauliflower Romanesco stems and pull the florets apart. Cut the larger floret stems in half. Steam the florets in a steamer basket over boiling water until the florets are tender but still a little firm when pierced with a knife, 4 minutes or so. 
3. Toss the florets into the mustard-caper sauce. Taste for salt, season with pepper, and toss again.

olive oil infused with roasted garlic

several heads of garlic, cloves peeled
olive oil (you don’t need extra-virgin olive oil for this—the garlic imparts so much flavor that you can use regular olive oil)

1. Put the whole peeled garlic cloves in a heavy pot. Cover the garlic cloves completely with olive oil.
2. Bring to a simmer over medium heat. Give the garlic a stir, and then turn the heat down to the absolute lowest possible heat, cover the pot, and simmer just at a bare bubble. Stir the garlic occasionally and continue to cook until the garlic cloves are completely soft and tender, and you can easily squish them against the side of the pot with a wooden spoon. This will probably take an hour or more, but check after 45 minutes.
3. Uncover the pot and let cool. Strain the garlic from the oil. This garlic can be used in any recipe that calls for roasted garlic (for example, in the Southwest Caesar Salad, or in the Hummus--both recipes are in the cookbook and on the website). If you make a soup or a stew that needs a little extra pizzaz, just scoop out a few cloves, mash them with a fork, and add them to your dish to really pump up the flavor. You can freeze the garlic indefinitely (I keep it in pint-sized canning jars in the freezer), and just take it out when you need it.

garlic oil

3-4 cloves of garlic, peeled
½ cup extra-virgin olive oil

1. Mash or mince the garlic cloves and cover with the olive oil. Let steep for 30 minutes if you have time.
2. Strain out the garlic and store the oil in the refrigerator.