GRAINY MUSTARD MASHED POTATOES
Provided by Tyler Florence
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add potatoes, cream, milk, garlic, thyme and bay leaf into a large saucepan and gently boil for 15 minutes until potatoes are just tender and the tip of a paring knife goes through with little resistance. Strain potatoes and reserve the cream mixture but discard the bay leaf, thyme stems and the garlic. Mash the potatoes and fold in the cream mixture until the potatoes are smooth and creamy. Fold in about a tablespoon of the olive oil, the butter, and the grainy mustard. Season with salt and pepper.
GRAINY MUSTARD
Homemade mustard is better than its supermarket counterpart, and it's stupendously easy to make. Here, the combination of yellow and brown seeds makes for a medium-aggressive kick, but you could use all of one variety if you prefer. Use cold water to soak the seeds, and after puréeing, taste your mustard. You can smooth it out with a little honey, or up the zip with horseradish or chiles. Either way, your mustard will mellow out after a few days in the fridge.
Provided by Melissa Clark
Categories condiments
Time 10m
Yield One and 1/2 cups
Number Of Ingredients 4
Steps:
- Place mustard seeds in a medium-size bowl. Stir in 1/2 cup cold water and the wine. Cover and let stand overnight.
- Purée mustard with salt until you reach the desired consistency. Transfer to an airtight container and refrigerate for 24 hours before using.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 127 milligrams, Sugar 2 grams
GRAIN-MUSTARD JUS
Steps:
- Place a strainer lined with cheesecloth over a medium bowl; set aside. In a heavy skillet, over medium-high heat, heat 1 tablespoon of the oil and add the pork. Cook until well browned, about 5 minutes. Turn meat, and cook for an additional 5 minutes. Reduce heat to low, then add remaining tablespoon of oil, and garlic. Stir for 1 minute. Add onion, celery, carrot, mustard seeds and bay leaf. Saute until vegetables have softened and caramelized, about 10 minutes.
- Add tomato paste to the pan, increase heat to medium and cook, stirring with a wooden spoon, until it begins to stick to the bottom of the pot. Deglaze with wine, scraping up all bits on the side and bottom. Reduce until almost dry, then add stock. Reduce by half and strain into a clean pan. Stir in mustard and keep warm. Spoon over sliced pork.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 2 grams, Sodium 148 milligrams, Sugar 2 grams, TransFat 0 grams
GRILLED CHEESE WITH GRAINY MUSTARD
We used cheddar cheese in these sandwiches, but any type of cheese that oozes when it melts, such as Swiss, will produce just as delicious a sandwich.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees. Spread butter over one side of each slice of bread.
- Arrange bread, butter side down, on a piece of plastic wrap or wax paper. Spread each slice of bread with mustard. Arrange cheese over 4 slices of bread, and sandwich together with remaining bread, butter side out.
- Set a large cast-iron skillet over medium heat. Cook sandwiches in batches in skillet. Using a spatula, press down firmly on sandwiches. Cook until bread is golden brown, 2 to 3 minutes. Reduce heat to medium low. Turn sandwiches over, press down with spatula, and cook until bread is golden and cheese is starting to melt, about 2 minutes more. Transfer to a baking sheet, and place in oven. Bake until cheese is completely melted. Serve immediately.
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- Place all ingredients in a covered jar and allow to sit for a couple of days so that the seeds soften. Don't get too persnickety about the time frame. I can tell you with absolute certainty that if your week gets a little out of control busy with too many people needing too many things, it will be a-okay if you leave the soaking seeds sitting on your counter for a full week.
- Over the course of a couple of days, the seeds will absorb almost all of that liquid. If the liquid is completely absorbed and your seeds look a little dry, add a bit more water.
- After a couple of days (or a week), process the mustard. If you like a seedy mustard, you can use an immersion blender. For a less seedy mustard, pour the contents of the jar into your blender and process until the mustard is the desired consistency. Less if you like it grainy, more if you prefer it creamy. Put the finished homemade mustard right back into the jar the seeds were in. Not even a jar to wash!
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