Brad I also think that canned beans are already cooked and don't need another hour of cooking, and I like beans cooked VERY ell done. Elery says one thing he'll never hear me say is "I think you cooked those beans too long", LOL. That said, I just chop up a few slices of bacon, I shoot for 6 or 8 but use what I have on hand. Dice them up, toss them in a pan, cook until crisp. Open a couple of quarts of home canned beans, you could use maybe 4 regular cans of store-bought instead. Drain off the liquid, dump into the hot bacon grease/bacon, stir. Just cook until the beans are hot all the way through. If you want to get really fancy, sprinkle some chopped or slivered almonds over top. The grandkids love green beans this way. So do most of the adults, green vegetables are always better with bacon. I agree with cynic, don't leave the guys out, some of them might really like to cook. Unless, of course, you want all the girls to yourself. (grin) Annie

* Posted by mamalou (My Page) on Sun, Mar 22, 09 at 19:16 I made Ann T's Lemon Tart with Walnut Crust today and it was wonderful. My husband ate two pieces and he is not a sweet lover. Will be making this again and again!! Thanks for the recipe Ann, and thanks to sheshebop for posting it. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by foodonastump (My Page) on Mon, Mar 23, 09 at 20:48 I've been a little out of sorts as I just lost a friend, way too young, completely sudden and unexpected. Somewhere along the line I fell under the impression that I missed the lemon cookalong, which I've been really looking forward to. So today I made lemon stuff, only to find now that I'm actually five days early, not two days late. Oh well. Here's what I made: Fettucini with Lemon and Cream - Cook's Illustrated's variation on their Alfredo, basically just adding some lemon juice and zest to the mix. It was wonderful; it's been quite some time since I made homemade pasta and I forgot how easy and worth it it is. I also topped it with grilled chicken and shrimp for good measure. The lemon squares that Canarybird posted. As promised these were very sweet and heavy - and delicious. I did make what I think was a critical mistake though; my only 9x9 was a pyrex dish, so the crust never really cooked right and was soggy and dripping with butter even after 30 minutes in the oven. So once cooled, I cut the squares and let them soak into some paper towels, and those of course stuck. So overall a less than perfect presentation, but we enjoyed them no less. Thanks Sharon! Time permitting I'll gladly try a new menu on Saturday. Until then, I figure it'll be a few days before I dare to jump on the scale, or open up the "March Weight Loss Support" thread for that matter. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Tue, Mar 24, 09 at 7:55 Food I am so sorry for your loss and especially so in that it was so unexpected. It's never easy but the shock just adds to the grief. Your pasta sounds wonderful! I think I'm having the Gina's pasta Saturday, maybe I'll add some cream. Great idea. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Tue, Mar 24, 09 at 10:29 I made lemon bars for my group....tried one....really good....tried another....still good o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by teresa_nc7 (My Page) on Tue, Mar 24, 09 at 12:22 This weekend I made hummus with the juice of one whole big lemon! It is delicious! I have frozen two small containers to see how I like it after freezing. Lordy, I could eat the whole recipe! Teresa o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Mar 25, 09 at 9:36 Here's a Lemon Risotto recipe I've made before and really enjoyed. I'm thinking of making it for this cook-off, but so many of everyone else's recipes look so good, too. It's from The Complete Italian Vegetarian Cookbook by Jack Bishop. Lemon Risotto 6 cups vegetable stock 1 tablespoon extra-virgin olive oil 3 tablespoons unsalted butter 1 medium onion, minced 1 1/2 cups Arborio rice 1/2 cup dry white wine 1 teaspoon grated zest and 2 tablespoons juice from 1 large lemon 6 large fresh sage leaves, minced 2 tablespoons minced fresh parsley leaves 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for the table salt and freshly ground black pepper 2 tablespoons heavy cream (optional) 1. Bring the stock to a simmer in a medium saucepan. Keep it warm over low heat. 2. Heat the oil and 2 tablespoons of the butter in a heavy-bottomed medium pot. Add the onion and sauté over medium heat until translucent, about 5 minutes. Using a wooden spoon, stir in the rice and cook for 1 minute. Add the wine and cook just until the alcohol aroma fades, 1 to 2 minutes. 3. Add 1/2 cup of the warm stock and cook, stirring frequently, until the rice absorbs the liquid. Continue adding stock in 1/2-cup increments, stirring. After about 15 minutes, stir in the lemon zest and sage. 4. Continue adding stock in 1/2-cup increments, stirring, until the rice is creamy and soft, but still a bit al dente, about 10 minutes more. (Add hot water if you run out of stock.) Stir in the lemon juice and parsley and continue cooking until the lemon juice is absorbed, 1 to 2 minutes more. 5. Remove the pot from the heat and vigorously stir in the remaining 1 tablespoon butter and the 1/4 cup cheese. Add salt and pepper to taste. Stir in the heavy cream, if using. Divide the risotto among individual soup bowls. Serve immediately with more grated cheese passed separately at the table. I'm looking forward to this cook-off. Sally o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Wed, Mar 25, 09 at 12:18 foodonastump, I'm sorry to hear about your friend. As for lemon, I'm thinking lemonade and limoncello. Just for Sherry, of course. LOL Annie o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Mar 25, 09 at 19:55 Oh, Foodonastump, I was totally remiss in not acknowledging your loss. I'm so sorry that happened. It's so hard. Sally o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Thu, Mar 26, 09 at 8:43 Foodonastump, I'm sorry to hear of the loss of your friend. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Thu, Mar 26, 09 at 9:19 Foodonastump, it's so hard to lose a friend, my condolences. I'm pumped for this lemon thing! I had to go to Traverse City yesterday, so I hit the Meijer's store. Love that store (regional chain). I bought Meyer Lemons!!! Not sure what I'll make with them, any suggestions? This cookalong virtual dinner will be hard for me, I need to make something that I can freeze because Kim is out of town until Monday. Nancy o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by cloudy_christine (My Page) on Thu, Mar 26, 09 at 20:30 Foodonastump, I'm sorry about your loss. Here's a recipe I posted last spring. If you want a dead easy lemon recipe, this is it. Delicias de Limón La Venta -- Lemon Yogurt Pudding June 1987 Gourmet Whisk together a cup of yogurt, half a cup (I recommend using less, because I found it a bit too tart) of lemon juice, half a cup of sweetened condensed milk,and two teaspoons of grated lemon rind, and chill for four hours or overnight. Divide into six serving bowls, garnish with thin slices of lemon, sugar wafer cookies, and cinnamon. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by foodonastump (My Page) on Thu, Mar 26, 09 at 20:42 Thanks a lot for the thoughts, I really appreciate them. But really all I was trying to convey was my blunder with the dates. So, back to lemons! I'm trying to hold on tight to a free Saturday night, but it's getting tougher with each passing day. Something tells me I'll be "clipping" off this thread a bunch! o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Fri, Mar 27, 09 at 7:22 I think I'm going to make a very Canary Island dish although I understand it's also made in South America....called Leche Asada, or Roasted Milk, which is, in fact a milk and egg pudding with added sugar, grated lemon and cinnamon. And I'll probably be making it tomorrow (Saturday) or Sunday so I can come back here when I have more time and type out the translation to English. It's dead easy to make but I'd like to try it and see how it tastes. It's also served here with a swirl of the dark honey from the island of La Palma, which I'm going to buy today. (image from web) Till later, SharonCb o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by magic_az (My Page) on Fri, Mar 27, 09 at 23:24 I am mostly just a lurker here but I have a great cocktail recipe if anyone is so inclined. Lemon Drop Cocktail 1 part Citrus Vodka 1 part sweet and sour 1 part fresh squeezed lemon juice sugar to taste Serve over ice with a lemon wheel. You can also rim the glass in lemon and sugar if you like. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Sun, Mar 29, 09 at 0:05 Foodonastump, adding my condolences to you and yours. I've had a weather delay but will be cooking tomorrow...think I'll start with breakfast and take it from there. Oh man, those lemon drops are killer in more ways than one!! David o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by malna (My Page) on Sun, Mar 29, 09 at 7:05 Here's what DH whipped up last night. Planked salmon with lemon-dill mayonnaise, steamed broccoli and spinach salad with lemon vinaigrette dressing. Dessert was mini-cheesecakes with raspberry-lemon topping (from a jar). And he even made the plank :-) o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Sun, Mar 29, 09 at 13:32 I had company from out of town that requested teriyaki salmon so I made Lpinkmountain's lemon scented olive oil muffins for breakfast. Yum! Photobucket o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by cloudy_christine (My Page) on Sun, Mar 29, 09 at 13:54 I made the Algerian Chicken posted by Lars. I roasted it in the oven, though. Very good! I have been meaning to try that for a long time. Thanks to the Cookalong I finally did. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Sun, Mar 29, 09 at 14:21 Well my lemon dish wasn't all that I'd hope it would be. LECHE ASADA or Roasted Milk, a Canary Island recipe, tasted more like sweetened scrambled egg to me, although my DH thought it was quite alright. I would suggest it as an ideal dish for someone who has teeth or stomach problems and needs a bland, soft, custardy egg dish. It won't be making it to my try-again list! Here it is though: LECHE ASADA - Milk and egg pudding Ingredients 1/2 liter milk (1/2 quart approx) 4 eggs 3 TBS sugar salt 1/2 teasp lemon zest - grated rind of 1 medium lemon 1 teasp cinnamon 1. Preheat oven to 350F 2. Beat eggs, add milk, lemon rind, cinnamon, sugar and salt. 3. Pour mixture into buttered 9 inch square casserole dish and cook about 30 - 40 minutes or until centre is done when pierced with knife. 4. Let cool a little and cut into portions, topped with cream, honey or fruit slices. Translated from : Traditional Recipes of Gran Canaria SharonCb o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Sun, Mar 29, 09 at 16:06 I made Gina's Lemon Shrimp Scampi with fresh homemade ( by Clive!) pasta. It was wonderful. Made it along with a Caesar sald and Gilroy garlic bread...you would have thought it was the garlic virtual dinner ! LOL I'm at the coittage without the stuff I need to download pics but will do that Tuesday. Such a great dish , thanks again Gina! PS: I swear I have made this dish more than Gina has !!!! PPS: Leona you are getting on my nerves....... o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Sun, Mar 29, 09 at 19:32 I started with a late breakfast With Sue's Lemon-Ricotta Hot Cakes. Added some bacon, cantalope, and a pot of coffee. YUM! Image Hosting by I planned on making Gina's shrimp recipe thinking I had shrimp in the freezer...nope...no shrimp to be found darn it. I do have Oly's lemon pound cake in the over now and it smells wonderful. I'll share a pic later tonight or tomorrow. Good looking and sounding food so far. Congrats to himself for making the pasta Sharon. Nancy, sorry you were home alone this weekend. Looking forward the next cookalong!! David o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sheshebop (My Page) on Sun, Mar 29, 09 at 20:02 Ooh, the Chicago contingent had a wonderful Lemon Challenge. Since my bettery was dead on my camera, I did not take any pix, so I will let someone else post about it. Sherry o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by theresafic (My Page) on Sun, Mar 29, 09 at 22:53 We made the Lemon Picatta recipe from Sherry and the Lemon Risotto from Sally, both were very good, first time cooking Risotto. Couldn't find Chicken Cutlets at the store we shopped today so simply used chicken breasts and cooked longer. Enjoyed the strong lemon/garlic/caper flavors on the chicken...DH said its a keeper! o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Sun, Mar 29, 09 at 22:58 Oh yeah, I got that covered! Peppi made some really good chicken with lemon, I think she said it was greek.... Photobucket Sherry made a wonderful cake. The cake was from Joy of Cooking, the filling was a combination of two lemon curd recipes, a raspberry filling from another recipe and a frosting with lemon and mascarpone cheese. Oh my, it was good. So good we had some for breakfast on Sunday, after having it for dinner the night before! Photobucket Photobucket Photobucket What? Me? I participated. I brought the Limoncello, LOL. Hey, it was important! Photobucket Annie o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Mar 29, 09 at 23:51 I was thrilled tonight that my son and his girlfriend joined us for dinner, especially since my daughter is here for the week visiting us from Portland. I made the Lemon Risotto, plus I picked some beets and the greens from my garden and made a roasted beet and carrot salad to top the cooked greens. I was planning on making a beet salad and the beet greens, but there weren't enough beets for 5 people, so I added the carrots and just topped the greens with the salad. I also broiled some tofu I marinated in some lemon zest, lemon juice, olive oil, soy sauce and some herbs. My daughter and I made a couple of loaves of ciabatta to go with the meal, plus we made some World Peace Cookies for desert. We all had a great time. Early on, I took some pictures of my freshly gathered beets, but my battery went dead. So, I put it in the charger, planning on having the camera ready for supper when the Risotto and everything was ready and dinner was served and I could take some pictures. Well, the best laid plans....... we were half way through dinner when I remembered about taking pictures. Sorry guys, I'm just not good at the picture thing. Sally o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Mar 30, 09 at 8:49 Seems my post from yesterday was deleted. Anyway, I just didn't get motivated to cook this weekend. I certainly intended to but I was home alone and got into another project. I'll be back to share what I do with my Meyer lemons....that are sitting on the counter. Great theme, David. It was nice to have something that inspired both cooking and baking. I just drew the name for the next Cookalong. Ruthanna...are you up to the challenge? :) I'll check back here to see what Ruthanna picks (will keep an eye on my email too). Nancy o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Mar 30, 09 at 9:36 Wiz why don't you make some of that myer lemon vanilla bean marmelade. I made it two years ago--very yum. In fact I didn't make any marmelade this year because I still have so much left over from last year to use up. I don't have my recipe handy but you could probably find it by doing a search of the Harvest Forum. I am soooooooo slow in the kitchen. I am one cookalong behind. This weekend I made carrot and red lentil soup from the last ingredient! It was good. I've also been using Thai Curry paste made from cilantro and lemon juice and other stuff in my stir frys this week. The recipe comes from Moosewood Restaurant Lowfat Favorites. Very yummy if you like cilantro. Sherry that cake is the bomb!! Wow. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Mon, Mar 30, 09 at 10:40 I didn't really cook either. My lemon use was on Weds night when I whipped up a quick chicken piccata after work that I served with a salad, roasted zucchini and brussels sprouts. Friday night I sauteed some mushroom(?) asagio sausage with some white wine and lemon juice. Enuf said. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Mar 30, 09 at 12:35 Hope Ruthanna sees this! Ruthanna....next Cookalong ingredient is your pick! Nancy o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sheshebop (My Page) on Mon, Mar 30, 09 at 12:39 theresafic, a chicken cutlet is just a chicken breast that you have pounded until it is quite thin. But yours looks wonderful anyway. Great picture. Did you like the lemon risotto? I have never made it before but it sounds like something I would like. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by theresafic (My Page) on Mon, Mar 30, 09 at 13:48 Sherry, I know, but my husband who is doing the cookalong with me, didn't want to pound it out. He felt you needed a special tool and he thought the recipes were too complicated already.... I am bringing him along slowly.. At least he is participating and he is the one who takes the pictures. The lemon risotto was really good, not that hard to make and it was really lemony. I liked the fact it was not too fattening. I didn't use any butter, just oil, and just the amount of cheese specified without extra for the table. I will make it again. Theresa o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Mon, Mar 30, 09 at 15:20 Oooo, I feel like the Iron Chef whipping the cover off the challenges's secret ingredient. The ingredient I've selected another one that can be used in either sweet or savory dishes - Dried Fruits. That includes dried apricots, raisins, dried cranberries and cherries, dried plums (formerly known as prunes), dried apples or figs and any other varieties of dried fruit. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sheshebop (My Page) on Mon, Mar 30, 09 at 16:56 I LOVE that idea ruthanna. I always have dried fruits and would love to get some more recipes besides the prune and apricot stuffed pork roast that I frequently do. Yummy! o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Mar 30, 09 at 17:15 Too bad the Chicago trip crew didn't bring back some of those dried persimmons! :) o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Mar 30, 09 at 19:59 Continue to post anything else here that applies to the Lemon Cookalong. I just want to thank everyone for another great Coolalong! Nancy Here is a link that might be useful: Cookalong #6 --DRIED FRUITS o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by claire_de_luna (My Page) on Tue, Mar 31, 09 at 13:19 I'm too late for the cookalong, but I recently made these to take with us on a road trip and wanted to post my favorite Lemon cookie recipe with the rest of yours. Lemon Lover's Cookie is made entirely in the food processor, so it's super easy. I first made these in August 2004, to try out my new convection oven, and they were an instant hit, light and delicate. Keeping an extra cookie roll in the fridge or freezer is nice to have on hand. I recently visited some friends in New Mexico and took them a bag, along with a few for ourselves. They cookies keep beautifully, and still tasted fresh after 10 days on the road. I like a lot of lemon flavor, so I punch it up by adding the zest of two lemons, which I didn't include in the recipe. Lemon Lovers Cookies A delicate cookie, from The Lemon Lovers Cookbook. Plan ahead, as you have to leave the dough in the refrigerator for several hours before baking. 1 large lemon, zest of 1 cup granulated sugar 1 cup butter, chilled and cut into pieces (2 sticks) 2 1/3 cups cake flour, sifted 1/2 teaspoon baking soda 1/4 teaspoon salt Process the lemon zest and sugar in a food processor until the zest is as fine as the sugar. Add the butter. Process until fluffy. Scrape down the bowl. Add the flour, baking soda and salt. Process briefly until mixed. Form dough into two 1-1/2-inch-round logs and wrap each in wax paper. Refrigerate until firm. Preheat the oven to 350 degrees. Slice each log into 1/4-inch thick cookies and place on an ungreased baking sheet. Bake for 8 to 10 minutes, until golden around the edges. Do not overbake! o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Tue, Mar 31, 09 at 19:32 I love lemon cookies. I'll have to add those to my list to try. Just a little addendum on the lemon risotto - the recipe I use calls for butter, and optional cream, although I don't use the cream. It also allows for additional parm at the table if you choose to. The way Theresa made it sounds intriguing, since she cut out the butter. I like the idea of making it a little bit healthier and it still tasting good. Sally o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by rob333 (My Page) on Fri, Oct 23, 09 at 8:49 I don't see 1, 2 or 4?????

* Posted by ruthanna (My Page) on Tue, Jan 19, 10 at 10:22 Another spinach lover here. We most often cook it the way Althetrainer mentioned, sauteed with garlic. I often buy the spinach pies at our Middle Eastern bakery but have never made them at home. Since I rarely buy tomatoes out of season, we eat a lot of spinach salads during the winter. I’ve posted this one before. It’s on the lighter side and a good complement to heavy dishes like lasagne. LEMON SPINACH SALAD 1/2 lb. sliced mushrooms 1 lb. young spinach leaves, washed and stemmed 6 Tbs. olive oil 2 Tbs. lemon juice 1/4 tsp. salt 1 Tbs. grated Parmesan cheese 1 clove garlic, slivered Finely grated rind of 1/2 lemon 1 hard cooked egg Freshly ground black pepper Wash mushrooms and combine with spinach. Chill. Mix oil, lemon juice, salt, cheese and garlic. Chop up egg and sprinkle over salad. Add lemon rind to salad and grind pepper on top. Pour dressing over salad right before serving and toss. Note: Best if dressing is made about an hour ahead of time and garlic pieces removed before pouring on salad. Crumbled bacon pieces can be added if desired. ------------ Vegetable timbales have always been one of our family favorites for meatless meals. It’s common to find recipes for them in early 20th century cookbooks. Photobucket SPINACH TIMBALES 2 (10 oz.) packages frozen chopped spinach 4 eggs 1/2 tsp. salt 1/4 cup butter, softened 1 Tbs. fresh lemon juice Cheese or hollandaise sauce, if desired Cook spinach according to package directions; drain thoroughly. In small mixer bowl, beat eggs until foamy. Stir in cooked spinach and remaining ingredients except sauce. Divide mixture between 5 greased 6 oz. custard cups. Place cups on a rack in a 10" pot or deep skillet. Fill skillet with hot (not boiling) water to 1/2". Put a loose piece of foil over the cups, shaped so that the steam drips back into the pot instead of on the custard cups. Cover with lid and cook over medium heat for 18 to 22 minutes or until knife inserted in center comes out clean. Loosen edges with knife; unmold. If desired, serve with sauce. Makes 5 (1/2 cup) servings. o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Tue, Jan 19, 10 at 11:33 Elery and I even made AND ate spinach this weekend, we did individual spinach and swiss cheese quiches for the "appetizer tasting". They were fast and easy and we did them without crust in mini muffin pans. Annie o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by bob_cville (My Page) on Tue, Jan 19, 10 at 14:46 beanthere_dunthat, The mint chutney that I usually use is a dark green runny paste. If you have a Coconut-mint chutney that you like then I'd substitute that for both the mango chutney and the mint chutney. A more authentic version of this recipe I came across started with making your own cheese. Yeah I'll get right on that. I found a mexican farmer's cheese at one local grocery store that was more like the "paneer" that is typically used, but to me the Feta cheese is pretty similar in in texture and "bite" in the dish, and although the Feta is much more strongly flavored than then usual "paneer", there are enough other strong flavors in the dish that you really don't notice it, and it is much easier to find feta than "paneer" or mexican farmers cheese. o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by denise8101214 (My Page) on Sat, Jan 23, 10 at 15:49 I got this from a friend who got it from epicurious. I have made it MANY times and everyone loves it. It is nice to make for a big family breakfast as a savory casserole in addition to the french toast type ones. Spinach and Cheese Strata, epicurious * 1 (10-oz) package frozen spinach, thawed (fresh works great too) * 1 1/2 cups finely chopped onion (1 large) * 3 tablespoons unsalted butter * 1 teaspoon salt * 1/2 teaspoon black pepper * 1/4 teaspoon freshly grated nutmeg * 8 cups cubed (1 inch) French or Italian bread (1/2 lb) * 6 oz coarsely grated Gruyère (2 cups) * 2 oz finely grated Parmigiano-Reggiano (1 cup) * 2 3/4 cups milk * 9 large eggs * 2 tablespoons Dijon mustard Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop. Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat. Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses). Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard). Preheat oven to 350°F. Let strata stand at room temperature 30 minutes. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving. Strata can be chilled up to 1 day. Let stand at room temperature 30 minutes before baking. Here is a link that might be useful: Spinach and Cheese Strata o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jan 24, 10 at 19:45 There's some pretty tasty recipes here! I don't do spinach, so I couldn't help much. Maybe I'll give it a try again....in the next 7 years. Then again.... I just drew a name for the next Cookalong... Caliloo (Alexa) hope you can pick something fast, so I can get it started, I have to leave town for a few days tomorrow. Nancy o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jan 24, 10 at 22:00 Caliloo?? o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jan 25, 10 at 7:22 TTT o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Mon, Jan 25, 10 at 7:46 Here I am! I actually already got to pick something (corn last time) so if I can have a second shot I will choose...... BROCCOLI! However, if you want to give someone else a turn to pick, I will certainly withdraw my suggestion :-) Alexa o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jan 25, 10 at 9:07 Alexa, I drew your name fair and square so you are on! **********Broccoli*************** Nancy Here is a link that might be useful: Cookalong #20-----BROCCOLI o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, Jan 25, 10 at 10:02 Well, I almost didn't do spinach last night, because I've been eating spinach almost every day, and want to branch out into other veggies. But I decided to just try something different than what I usually do, which is spinach salad, or throwing a handful or two of spinach into whatever soup I'm heating up. So, I made spinach pesto. I used a basic basil pesto recipe as a template, but changed the ingredients quite a bit, keeping with the general idea of pesto. It turned out quite good, and even DH liked it. He says he doesn't like garlic with spinach (go figure) so I wasn't sure if he'd like this, but he loved it. I used 2 cloves of garlic, but I think one fat one would have been better - it was a bit strong. I'll write out the recipe as I made it, though. My recipe is adapted from Deborah Madison's recipe for Pesto, from Vegetarian Cooking for Everyone. Spinach and Goat Cheese Pesto 1 or 2 plump garlic cloves salt 3 tablespoons (or small handfuls) of walnuts 3 big handfuls (or cups, loosely packed) of fresh spinach 1 4 oz. package goat cheese 2 tablespoons pecorino Romano (optional, to taste) 1/2 cup extra virgin olive oil 1 squeeze, aprox. 1 teaspoon lemon juice pinch cayenne pinch freshly ground nutmeg In a food processor, process the garlic, salt and walnuts until fairly finely chopped, then add the spinach and olive oil. When smooth, add the goat cheese, lemon juice, cayenne and nutmeg, and process to combine. Sally

Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Sep 20, 10 at 20:31 Do you have a T+T recipe that uses mustard? Any style of mustard is fine. That's our focus that Rosewitch picked for the next two weeks. Put on your thinking caps, flavored mustards, dry mustard, honey mustard, dijon, plain, it doesn't matter. This cookalong will run until Oct.3, 2010. Nancy Here is a link that might be useful: Cookalong #34 - Chocolate Follow-Up Postings: o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Mon, Sep 20, 10 at 20:43 Link to all the Cookalongs. Here is a link that might be useful: Link to all the Cookalongs o Cookalong #35 Mustard clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Mon, Sep 20, 10 at 20:54 Mustard is not the star of this dish but it is important. **Roasted Butternut Squash Salad with Warm Cider Vinaigrette** 2008, Barefoot Contessa Back to Basics, All Rights Reserved Prep Time:15 min Inactive Prep Time:-- Cook Time:28 min Level:Easy Serves:4 servings Ingredients * 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced * Good olive oil * 1 tablespoon pure maple syrup * Kosher salt and freshly ground black pepper * 3 tablespoons dried cranberries * 3/4 cup apple cider or apple juice * 2 tablespoons cider vinegar * 2 tablespoons minced shallots * 2 teaspoons Dijon mustard * 4 ounces baby arugula, washed and spun dry * 1/2 cup walnuts halves, toasted * 3/4 cup freshly grated Parmesan Directions Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Mon, Sep 20, 10 at 20:58 Oh no!!!! Don't stop the chocolate yet!! Mustard.... How about mustard coated saddle of lamb? One saddle cut lamb roast. Dijon mustard to coat 5 or 6 cloves of garlic, either crushed or finely chopped 2 cups home made toasted unseasoned bread crumbs 2 T dry chopped parsley ( dry mixes better with the crumbs than fresh) 2 teaspoons of dry oregano Mix seasonings with the crumbs Salt and pepper. Bring the meat to room temp...pat dry with paper towels and sprinkle with salt and pepper. Smear it with the garlic and with prepared Grey Poupon mustard ( or any other good Dijon mustard) and press the seasoned crumbs into the mustard to coat well. Place on a shallow baking oan and roast in a preheated 375 oven until done to your liking. Sorry, I can't give a time because it depends on the size of the roast and how done you like it. For a 4 or 5 pound roast cooked medium rare 40 minutes is about right. Remember a saddle roast has a lot of bone and cooks more rapdcly than a boneless leg. Linda C o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, Sep 20, 10 at 21:17 Oooh....mustard is a tough one! I am up to the challenge, tho! Shrimp Dijon 12 oz frozen, cooked, tail on shrimp, thawed 3T butter 1-1/2 c sliced fresh mushrooms 1/4c finely chopped onion 1 T flour 3/4 c chicken broth 1/4 c dry white wine 1 T Dijon mustard 1 tsp dried tarragon 1/4 tsp paprika 1/4tsp black pepper 1/4 c heavy cream In large skillet melt butter, add mushrooms and onion, saut� until tender. Stir in flour, add broth and wine, stirring frequently. Stir in mustard and seasonings. Cook until mixture thickens and is bubbly. Reduce heat and stir in cream and shrimp. Cover and cook 2 minutes more or until heated through. Serve over rice. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Wild Rice Potato Rosti 1/2c wild rice, cooked 2lb potatoes, cooked and peeled 3T walnut oil 1tsp yellow mustard seeds 1 onion coarsely grated and drained 2T fresh thyme Salt & pepper Coarsely grate cooked potatoes into large bowl. Add cooked rice. Heat 2T oil in large non-stick frying pan. Add mustard seeds, when seeds begin to "pop" add onion, cook gently for 5 minutes or until soft. Add onions to potatoes & rice, add thyme and mix thoroughly. Season with salt & pepper. Heat remaining oil in pan. Add potato mixture, press down well and cook for about 10 minutes or until golden on bottom. Cove pan with plate and flip over, slide rosti back into frying pan and cook other side 10 minutes more, or until golden. Cut in wedges and serve. Linda o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Mon, Sep 20, 10 at 21:27 I love sauces and gravy so I'll share these two faves of mine. I double the sauce for Weed's recipe. Love to pour some over couscous that I usally make with it. Pork Tenderloin with Dijon Cream (Weed) Serves: 2 1# pork tenderloin, cut into 2" slices Seasoned flour 2 Tbl. butter, divided 2 tsp. canola or olive oil 2 green onions, thinly sliced (coin shape), white and green parts separated 1/3 cup white wine or dry vermouth 1/2 cup heavy cream 1 tsp. Dijon mustard (or more to taste) salt and pepper to taste Preheat oven to low, about 170 degrees F Lightly pound pork medallions to 1" thick. Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat. Dredge pork in seasoned flour. Add pork slices all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.) Add the remaining 1 tablespoon butter to pan. Add white part of onion, saute for 1 minute. Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons. Add cream, simmer 2 - 3 minutes until thickened.* Stir in Dijon, add salt and pepper to taste. Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion. *If sauce ends up too thick for your liking, add a little water or milk, but no more than 1/4 cup. You can double the sauce ingredients so there is enough to pour over rice. MQ's Steak Diane for Two (Mqmoi) Mark Bittman, New York Times 2 6-ounce beef fillets, cut from the tenderloin (filet mignon), preferably not too lean Salt and pepper 1 tablespoon extra virgin olive oil 2 tablespoons butter 1 tablespoon minced shallot or onion 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce, or to taste (I added 1/2 t. extra because dh likes it) � cup heavy cream or half-and-half Lemon juice to taste, optional Chopped fresh chives or parsley leaves for garnish. 1. Flatten fillets a bit with the palm of your hand, the back of a skillet or a small mallet; they should be about 1 inch thick. Sprinkle with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, combine oil and tablespoon of butter over medium-high heat. When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter. 2. Wipe pan clean with towel; add remaining butter over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning. 3. Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking, just 1 or 2 minutes a side for medium-rare. Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve. David o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by rosewitch (My Page) on Mon, Sep 20, 10 at 21:40 Wow; lots of lovely ideas already! And David the two you added are similar to the one recipe I use the most. Looks like mixing mustard with cream is something lots of cooks do! I can't remember where I found this recipe. I think it may have been in one of the magazines I used to subscribe to years ago. I have been making it for at least 30 years! I wrote it down on a 4x6 recipe card and the card has bent corners but I still pull it out of my recipe box when I want to make this dish. Chicken with Mustard and Cream 2 chicken breasts-whole, skinned and boned 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 1 Tablespoon olive oil 2 Tablespoons butter 2 Tablespoons chopped green onions 1 cup mushrooms, thickly sliced 1/3 cup dry white wine 1/2 cup heavy cream 2 to 3 teaspoons Dijon mustard 2 Tablespoons chopped parsley Cut chicken breasts into 4 halves. Sprinkle with salt and pepper. Saute chicken in butter and oil in a large skillet, shaking pan to prevent sticking until lightly golden, about 6 minutes. Turn, lower heat and saute until chicken is just tender, about 4 minutes longer. Chicken should feel springy with no pink remaining. Cover and cook 2 minutes longer to steam. Remove chicken from pan, cover and keep warm. Pour fat from skillet into a cup. Return 2 Tablespoons to the skillet. Saute shallots about 30 seconds. Add the mushrooms and cook and stir until golden. Add wine, bring to a boil and cook until syrupy. Add cream and any juices from the chicken. Cook until slightly thickened. Stir in mustard, taste and add seasonings if needed. Add parsley. Pour sauce over chicken and serve. I am copying and pasting all of the others. Kat o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Tue, Sep 21, 10 at 7:09 Here are a couple of our favs. Alexa ******************************************************* MUSTARD CHICKEN AND ORZO CASSEROLE WITH DILL AND CAPERS Active time: 45 min Start to finish: 1 3/4 hr 3 cups chicken broth 1 3/4 lb skinless boneless chicken breast halves 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 3/4 cup heavy cream 2 tablespoons Dijon mustard 2 tablespoons coarse-grain mustard 3 tablespoons drained bottled capers, rinsed 1/2 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon freshly grated nutmeg 1/4 to 1/2 cup chopped fresh dill 1/4 cup sour cream 6 celery ribs, cut diagonally into 1/4-inch-thick slices 1 cup orzo (rice-shaped pasta) Special equipment: a 2 1/2- to 3-quart flameproof gratin dish or shallow casserole dish (1 1/2 to 2 inches deep; not glass) Bring broth to a simmer in a 4-quart heavy saucepan over moderate heat. Add chicken and simmer very gently, turning once, 6 minutes total. Remove pan from heat and cover, then let stand until chicken is just cooked through, about 15 minutes. Transfer chicken to a plate to cool and keep broth warm, partially covered. Melt butter in a 2- to 3-quart heavy saucepan over low heat, then add flour and cook roux, stirring, 3 minutes. Add warm broth all at once, whisking, and simmer gently, whisking occasionally, 10 minutes. Whisk in cream and simmer, whisking occasionally, 5 minutes. Remove from heat and stir in mustards, capers, salt, pepper, nutmeg, and dill (to taste). Transfer 1/2 cup sauce to a small bowl and stir in sour cream to make topping. Shred chicken with your fingers and stir together with remaining sauce in a large bowl. Preheat oven to 350�F. Cook celery in a large pot of boiling salted water until tender, about 8 minutes. Transfer with a slotted spoon to a bowl of cold water to stop cooking and return cooking water to a boil. Drain celery in a colander and add to chicken mixture. Cook orzo in same boiling water until just tender, then drain in a sieve. Stir orzo into chicken mixture, then transfer mixture to gratin dish, spreading evenly. Spoon sour cream topping over top and spread evenly. Bake, covered with foil, in middle of oven until heated through and sauce is bubbling around edges, 25 to 30 minutes. Preheat broiler. Remove foil from dish and broil about 3 inches from heat until top is speckled with brown spots, 3 to 5 minutes. Cooks' note: � Casserole can be assembled (but not baked or broiled) 6 hours ahead and cooled, uncovered, then chilled, covered with foil. Let stand at room temperature 15 minutes before baking. Makes 4 to 6 servings. ********************************************************* CRAB TARTLETS 40 min : 20 min prep Crust 1 cup all purpose flour 1/4 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes 3 ounces chilled cream cheese, cut into 1/2-inch cubes Filling 1 (8 ounce) package cream cheese 1 cup parmesan cheese, grated 1/2 cup heavy whipping cream 1 large egg, slightly beaten 1 tablespoon Dijon mustard 1 teaspoon worcestershire sauce 1 teaspoon hot sauce 1 (8 ounce) container lump crabmeat, shell pieces removed. See above note 1/4 cup green onion, minced 1/4 cup red bell pepper, minced Preheat oven to 350 degrees. For crust: Blend flour and salt in processor 5 seconds. Add butter and cream cheese. Using on/off turns, blend until moist clumps form. Gather dough; shape into 6-inch-long log. Wrap and chill at least 1 hour and up to 1 day. Cut log into 24 1/4-inch-thick rounds. Press 1 round into each cup of 2 nonstick 12-cup mini muffin pans; freeze 30 minutes. In a medium bowl, combine cream cheese, and next 6 ingredients; beat with an electric mixer at low speed until smooth. Fold in crabmeat, green onion, and red bell pepper. Spoon crab mixture evenly into prepared wonton cups. Bake 20-25 minutes, or until center are set and crust is lightly browned. ******************************************************** Cheesy Baked Penne with Cauliflower and Creme Fraiche Bon Appetit : October 2008 Yield: Makes 8 servings 1 1 1/2- to 1 3/4-pound head of cauliflower, cored, cut into 1-inch florets 2 large heirloom tomatoes 5 tablespoons butter, divided 1/2 cup thinly sliced green onions Coarse kosher salt 2 tablespoons all purpose flour 1 cup heavy whipping cream 3 cups coarsely grated Comte cheese (or half Gruyere and half Fontina; about 9 ounces), divided 3/4 cup Parmigiano-Reggiano, finely grated Parmesan cheese, divided 1 cup creme fraiche* 1 tablespoon whole grain Dijon mustard 10 ounces penne (3 1/2 cups) 1 cup fresh breadcrumbs (from crustless French bread ground in processor) Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes. Using large sieve, transfer cauliflower to bowl. Add tomatoes to pot; cook 1 minute. Remove from water; peel and dice tomatoes. Reserve pot of water. Melt 2 tablespoons butter in large skillet over medium-high heat. Add cauliflower; saute until beginning to brown, about 5 minutes. Add tomatoes and green onions. Cook 1 minute to blend flavors. Remove from heat. Season with coarse salt and pepper. Melt 2 tablespoons butter in large saucepan over medium-low heat. Add flour and stir 2 minutes. Gradually whisk in cream. Cook until sauce thickens, whisking occasionally, about 4 minutes. Add 2 cups Comte cheese; whisk until melted and sauce is smooth. Whisk in 1/2 cup Parmesan, then creme fraiche and mustard. Season with salt and pepper. Remove from heat. Return reserved pot of water to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain; return pasta to same pot. Stir in cauliflower mixture and sauce. Butter 13x9x2-inch glass baking dish. Spoon in half of pasta mixture; sprinkle with 1/2 cup Comte cheese. Top with remaining pasta mixture and 1/2 cup Comte cheese. Melt remaining 1 tablespoon butter in small skillet. Add breadcrumbs and toss to coat. Remove from heat; mix in 1/4 cup Parmesan. Sprinkle crumbs over pasta. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Preheat oven to 350F. Bake pasta uncovered until heated through and bubbling, about 35 minutes. ******************************************************** Finnan Haddie 1 small onion, sliced and separated into rings 1 tsp whole black peppercorns 2 - 3 lbs smoked haddock, cut into individual servings 3 cups milk Place the onion rings and peppercorns in a heavy skillet. Arrange the smoked haddock pieces on top, then add the milk. Bring to a boil over high heat, reduce the heat and simmer covered for 10 minutes. Transfer the fish to a serving platter and discard the milk, onion, and peppercorns. Serve with mustard sauce (see below). Mustard Sauce 2 Tblsp butter 2 Tblsp all-purpose flour 1 cup milk 1/4 cup heavy cream 1 tsp white vinegar 1 tsp Dijon-style mustard 1 tsp dry English mustard Salt and freshly ground pepper to taste Heat the butter in a small saucepan over moderate heat. Stir in the flour and cook for 3 minutes. Stir in the milk and bring to a boil, stirring frequently. Add the remaining ingredients and stir to combine thoroughly. Makes about 1 cup Serves 4 to 6 o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Tue, Sep 21, 10 at 9:44 Oh my!! Finnan haddie....haven't had that in years and years....my mother made it a lot. I wonder where I could get smoked haddock in Iowa? o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by tomatobob_va7 (My Page) on Tue, Sep 21, 10 at 10:00 I copied and saved 3 or 4 of these and will stay tuned for more. I don't have a recipe to share, but here's one for MAKING your own mustard. I got brown mustard seeds from Penzey's. Spicy Guinness Mustard Our favorite mustard recipe uses brown mustard seeds and Guinness beer (which lends a malty character and hints of sweetness). 1 12-oz. bottle Guinness Extra Stout 1 1â„2 cups brown mustard seeds (10 oz.) 1 cup red wine vinegar 1 tbsp. kosher salt 1 tsp. freshly ground black pepper 1â„4 tsp. ground cinnamon 1â„4 tsp. ground cloves 1â„4 tsp. ground nutmeg 1â„4 tsp. ground allspice 1. Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1�2 days so that the mustard seeds soften and the flavors meld. 2. Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover. 3. Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.) MAKES 3 1â„2 CUPS This article was first published in Saveur in Issue #117 o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Sep 21, 10 at 12:48 Brilliant choice Rosewitch! I love mustard. I have more recipes to post, but my two favorites I don't have a recipe for. Mix dijon mustard, mayo and dill to taste and thin with a little water for a great salad dressing. Can add garlic or chopped parsley and chives if you are so inclined, and a drop of honey if you are sensitive to the tang of mustard. Mom's famous potato salad is made with grainy dijon mixed with mayo and dill for the dressing. I do ham roll ups with thin shaved ham and swiss cheese, romaine lettuce leaves, mayo and dijon mustard mixed with some fresh herbs--dill, parsley, oregano, marjoram, savory, tarragon, chervil, whatever you like but don't overdo it. Roll up and slice into pinweels and get raves at a party--mmm, what's in these? Put mustard on a grilled cheese made with lowfat cheese, to make up for their generally bland taste. Same with pasta sauces made with lowfat cheese, add a dab of mustard. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by bunnyman (My Page) on Tue, Sep 21, 10 at 13:21 Dave's Habenera Mustard. I gave a jar to a friend and she was eating it straight from the jar. Pretty much that good! So not a fancy recipe but it is quick and easy. : ) lyra o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by bunnyman (My Page) on Wed, Sep 22, 10 at 14:00 Oh... I forgot! I spread dijion mustard on raw salmon. Then I wrap it up in parchment paper and nuke it. One of my favorite quick meals as a frozen portion of salmon is ready to eat after about 3 minutes of nuking. The mustard flavor blends with the salmon leaving no distinct mustard flavor but it also takes the fishy edge off leaving the salmon sweet and mild. It works in a covered microwave dish as well but parchment paper is disposable. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Thu, Sep 23, 10 at 10:35 Tomatobob, can you type out your measurements so they show us as numbers? I was hoping someone would post a recipe for making your own mustard. I think that would be fun. That Cheesy Baked Penne with Cauliflower recipe looks good, if not a teeny bit fattening, lol. it might be a way to get some veggies down my DIL. What's the asterisk by the creme fraiche* symbolize? I'll have to research to find mustard recipes to share. Sally o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Thu, Sep 23, 10 at 10:45 LOL Sally - I had to go back to the original recipe on Bon Appetit to check what the asterisk is for..... "*Sold at some supermarkets and at specialty foods stores." I guess I should remove the asterisk from my copy LOLOLOL! Alexa o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by beverlyal (My Page) on Thu, Sep 23, 10 at 11:25 Pork Tenderloins With Gargonzola Sauce Adapted from Camille's - Key West, FL Pork 1/4 cup Dijon mustard 1 tablespoon olive oil 1 tablespoon dried thyme 2 3/4-pound pork tenderloins Gorgonzola sauce 1 tablespoon butter 1 tablespoon all purpose flour 1 cup whipping cream 1/4 cup dry white wine 1/4 cup canned low-salt chicken broth 1 cup crumbled Gorgonzola cheese (about 4 ounces) Preheat oven to 425 F. Whisk Dijon mustard, olive oil and thyme in small bowl to blend. Sprinkle pork tenderloins with salt and pepper. Heat large, well-seasoned cast iron skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes. Spread Dijon mustard mixture over all sides of pork. Roast pork in preheated oven until thermometer inserted into thickest part of meat registers 140-145F, about 20-25 minutes. Remove from oven and let stand 5 minutes. Meanwhile, prepare sauce: Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes. Slice pork and transfer to plates. Ladle some sauce over pork. Serve, passing additional sauce separately. Beverly o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by rosewitch (My Page) on Thu, Sep 23, 10 at 11:48 I'm madly copying and pasting! I will be using up those jars like crazy now. Looks like some great cooking and eating will be happening in my kitchen in the coming months. Kat o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by booberry85 (becky@leadsafe.us) on Thu, Sep 23, 10 at 22:16 Here's another one to try: Scallops Oriental This recipe comes from the American Heart Association Cookbook, editor Mary Winston. Serves 8. Ingredients Vegetable oil spray 2 lbs fresh or frozen scallops 1/4 cup honey 1/4 cup prepared mustard 1 teaspoon curry powder 1 teaspoon fresh lemon juice 8 lemon wedges as garnish, optional Preheat broiler. Lightly spray a baking pan with vegetable oil. Rinse fresh scallops in cold water and drain, or thaw and drain frozen scallops. Place in the baking dish. In a sauce pan, combine honey, mustard curry powder and lemon juice. Brush scallops with sauce. Broil 4 inches from heat for 5-8 minutes or until browned. Serve over rice and garnish with lemon wedges. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Sat, Sep 25, 10 at 7:09 Got this in an old issue of Gourmet. It took me a long time to appreciate eating fruit with meat. This recipe is really good. PORK LOIN WITH APPLES, PRUNES, AND MUSTARD CREAM SAUCE 1 (4 lb.) boneless pork loin roast, tied by butcher 1-3/4 tsp. salt 1-1/2 tsp. black pepper 1 Tblsp. olive oil 2 Granny Smith apples (3/4 lb. total) 1 large onion, chopped 1/2 cup packed dried pitted prunes (sometimes called dried plums; 4-1/2 oz.), quartered 1-1/2 cups low-sodium chicken broth (12 oz.) 3/4 cup water 1/2 cup heavy cream 2 Tblsp. coarse-grain mustard 1/2 cup dry white wine Put oven rack in lower third of oven and preheat oven to 375�F. Halve pork loin crosswise, then pat dry and sprinkle with 1 tsp. salt and 3/4 tsp. pepper (total). Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 piece at a time, turning occasionally, 6 to 8 minutes per piece. Transfer to a small flameproof roasting pan as browned (do not clean skillet) and roast pork until thermometer inserted diagonally at least 2 inches into meat registers 150�F, 40 to 50 minutes. While pork roasts, peel, quarter, and core apples, then cut into 1/4-inch-thick wedges. Pour off all but 1 Tblsp. fat from skillet, and then cook onion in skillet over moderate heat, stirring occasionally, until softened, 3 to 5 minutes. Add apples, prunes, broth, and water and simmer, uncovered, stirring occasionally, until apples are tender, 10 to 12 minutes. Stir in cream and mustard and simmer until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and keep sauce warm, partially covered. Transfer pork to a cutting board and let stand 10 minutes. Add wine to roasting pan and boil over high heat, stirring and scraping up brown bits, until reduced to about 1/4 cup, 2 to 3 minutes. Stir pan juices into cream sauce along with remaining 3/4 tsp. salt and remaining 3/4 tsp. pepper and heat sauce over moderate heat, stirring, until hot. Discard string from pork and cut each half crosswise into 4 slices. Serve pork with sauce. Makes 8 servings. From Gourmet, February 2004. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by stacy3 (My Page) on Sat, Sep 25, 10 at 10:33 oh Beverly, that sounds amazing. All of these do! I had to re-log in it's been so long since I visited but I'm glad that a thread about mustard called out to me! o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Sat, Sep 25, 10 at 14:26 Mustard Yum! Honey mustard is a favourite of mine. Here are two recipes I love and make often. The Pantry Shelf�s Raspberry Vinaigrette 2 T Raspberry Vinegar 2 T Sugar 1 t Honeycup Mustard 1/2 t salt 1/2 c vegetable oil ( don't use olive oil) Mix first 4 ingredients in a food processor. With the blade still running gradually add oil. Store in the refrigerator. Palmiers With Honey Mustard And Prosciutto (Silver Palate) 1 sheet puff pastry -- 18 x 11" 3 Tbsp honey mustard 4 Ounces prosciutto thinly sliced 1 cup Parmesan cheese freshly grated 1 egg 2 tsp water Place the puff pastry on a work surface and spread the mustard over the top. Arrange the prosciutto evenly over the mustard to cover all the pastry, and then sprinkle with the Parmesan. Lightly press the cheese into the prosciutto with a rolling pin. Starting at one long edge, roll up the puff pastry like a jelly roll just to the middle of the dough; then roll up the other side in the same fashion, making two rolls that meet in the center. Using a serrated knife, cut the rolls crosswise into 1/2" slices. Place the slices on cookie sheets lined with parchment paper and press lightly with your hands to flatten. Refrigerate for 15 minutes. Preheat oven to 400 degrees. Beat the egg and water together in a small bowl. Brush the top of each palmier with the egg wash. Bake until puffed and lightly golden, about 10 minutes. Serve warm or at room temperature. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by bostonpat (My Page) on Sat, Sep 25, 10 at 19:57 I found a link for the Guinness Mustard recipe - I have to make this! Here is a link that might be useful: Spicy Guinness Mustard o That Mustard Recipe clip this post email this post what is this? see most clipped and recent clippings Posted by tomatobob_va7 (My Page) on Sun, Sep 26, 10 at 20:03 OK, here's the corrected mustard recipe. That's what I get for assuming that "block and copy" would copy what I had blocked! Today a friend and I cured our own pastrami, and I'm looking forward to using this mustard on pastrami and provolone sandwiches on pumpernickle. Yum. Spicy Guinness Mustard Our favorite mustard recipe uses brown mustard seeds and Guinness beer (which lends a malty character and hints of sweetness). 1 12-oz. bottle Guinness Extra Stout 1 & 1/2 cups brown mustard seeds (10 oz.) 1 cup red wine vinegar 1 tbsp. kosher salt 1 tsp. freshly ground black pepper 1/4 tsp. ground cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground nutmeg 1/4 tsp. ground allspice 1. Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 2 days so that the mustard seeds soften and the flavors meld. 2. Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover. 3. Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.) MAKES 3 & 1/2 CUPS o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by rosewitch (My Page) on Mon, Sep 27, 10 at 9:17 While doing some fall cleaning and rearranging of bookshelves over the weekend, I found a book that I read some time ago. I had totally forgotten that there was a story in this book about a county fair that included a Mad for Mustard competition! Of course there is a mystery in the story and the book is filled with lots of recipes using herbs and this story has lots of ways to use mustard. The book is now waiting in my kitchen for use very soon but I had to add some of the recipes to this thread. All recipes are from "Mustard Madness" one of the stories in "An Unthymely Death and Other Garden Mysteries" by Susan Wittig Albert. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pete Hitchen's Blue-Ribbon Beer Mustard 1 c dark beer 1/4c yellow mustard seeds 1/4 c brown mustard seeds 1-1/2 c apple cider vinegar 1 small onion, chopped 6 cloves garlic, minced 1/2 c mustard powder 2 T. ice water 1-1/2 tsp salt 2 tsp sugar 1/2 tsp ground allspice 1/2 tsp ground cumin 1 tsp grated fresh ginger Pour beer over the mustard seeds and let soak overnight. In a non-reactive (glass or stainless) pan, place vinegar, garlic, and onion. Simmer until liquid is reduced by two thirds. Strain and chill. Mix dry mustard and ice water and let sit for 20 minutes. Stir in cold vinegar, salt, sugar, allspice, cumin, ginger, and soaked mustard seeds. Place in a blender container and blend until mustard seeds are coarsely ground, scraping sides often. Pour into a saucepan and simmer over very low heat 10-15 minutes, until it thickens. Cool, place in a glass jar with a tight lid, and let sit in a dark cupboard for 4-5 weeks before using. Refrigerate after opening. Makes about 1 pint. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Homer Mayo's Horseradish Mustard 1/2 c mustard powder 1/2 c hot water 1/2 c white wine vinegar or rice vinegar 2 tsp salt 1 T. prepared horseradish 2 cloves garlic, finely minced 1 tsp sugar 1/8 tsp black pepper 1/8 tsp ground allspice additional vinegar, if necessary Mix the dry mustard and water and let stand for 20 minutes, stirring once or twice. In a blender container, combine the vinegar, salt, horseradish, garlic, sugar, pepper, and allspice. Process until the garlic and horseradish have been pureed, then strain through a fine-meshed strainer, pressing out the juice from any pulp in the strainer. Discard the material in the strainer. In the top of a double boiler, combine the strained liquid with the mustard-water paste. Cook over simmering water for about 5 minutes, until the mustard has begun to thicken (it will continue to thicken as it cools). Remove from heat and allow to cool. If the mustard is too thick, thin it with a few drops of additional vinegar. Place in a glass jar with a tight lid, and let sit in a dark cupboard for 4-5 weeks before using. Refrigerate after opening. Makes about 1/2 cup. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Genevieve Schultz's Grilled Chicken with Rosemary-Mustard Marinade To make Mustard-Rosemary Marinade, combine in a bowl: 1 c vinegar 1/3 c olive oil 3 T. Dijon mustard 1 tsp mustard seeds 1 large clove garlic, minced fine 3-4 T. fresh rosemary, chopped, or 1 T. dried freshly ground pepper, to taste Marinate chicken (skinless breasts or other pieces) overnight. Grill, brushing frequently with remaining marinade. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Prissy Taggert's Spicy Sauted Veggies 1/4 c vegetable oil black peppercorns (5 for a mild taste, 10 for medium-hot, 20 for hot) 1 T. white sesame seeds 1 tsp whole cumin seeds 1 tsp yellow or brown mustard seeds 3 T. freshly grated ginger 1 red onion, sliced lengthwise 1/2 tsp turmeric 1/2 tsp cayenne (reduce or omit for a milder taste) 1/2 lb fresh green beans, washed, ends trimmed 1 red bell pepper, seeded, cut into strips 1 yellow bell pepper, seeded, cut into strips 1 cup sliced mushrooms 2 tsp lemon juice salt to taste In a wok or large nonstick skillet, heat oil, over medium heat. Combine peppercorns, sesame seeds, cumin seeds, and mustard seeds. Add to oil and cover immediately, reducing heat to low. (Seeds will pop.) When seeds have browned (20 seconds or less), add grated ginger and onion. Turn heat to medium-high and saute until onions are translucent. Add turmeric and cayenne and saute for two minutes, stirring constantly. Add green beans, and saute until beans are bright green. Continue cooking for 5 minutes, then add bell peppers. Saute until peppers are slightly browned, then add mushrooms and cook 3-4 minutes longer, until vegetables are cooked but still crisp. Add lemon juice and salt to taste. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Mon, Sep 27, 10 at 14:40 Pork Roasted the Way the Tuscan Do This is a wonderful and easy technique for pork roasted inside a baguette with wonderful fresh herbs and of course garlic and olive oil! I'm sure this will become a favorite of yours too - it's great to bring on a picnic lunch! 2 teaspoons fresh chopped sage 2 teaspoons fresh chopped rosemary 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced Kosher salt and freshly ground black pepper 1/4 teaspoon fennel pollen* 4 tablespoons extra virgin olive oil 1 pork tenderloin, trimmed 1 loaf crusty baguette 3-4 T Dijon mustard (opt) On a work surface, mince the sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and fennel pollen together. Heat a frying pan over medium high heat. Add 1 tablespoon of the oil. Cook the pork, turning occasionally, until golden on all sides, 8 to 10 minutes. If you like, at this point, you can smear the seared pork with Dijon Mustard before rolling in the herbs. (This step adds moisture to the meat which I prefer). Roll the pork in the herb mixture and set aside. Cut the baguette in half the long way and scoop out the soft insides. Brush the inside of the baguette with the remaining 3 tablespoons olive oil. Place the pork on the inside of the baguette so that the pork is completely enclosed. Trim off the excess ends of the bread. Tie the baguette, at 1-to 2-inch intervals, with kitchen string. Preheat an oven to 375�F. Place the pork on a baking sheet and roast until done, 155�F on an instant-read thermometer inserted into the thickest part, 25 to 30 minutes. Remove from the oven, let rest 10 minutes. Remove the strings and cut into slices. Serve. Serves 4 Recipe from "Once upon a plate" jude o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Sep 27, 10 at 15:21 YEAH Jude!!!!! Congrats on the cut and paste. Great sounding recipe to boot! o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Thu, Sep 30, 10 at 7:53 I almost forgot this one which I must make again as it was so good! I found the recipe at Delia Online First photo taken while it was on the stove and second when plated: PORK STROGANOFF WITH THREE MUSTARDS Text from Delia Online: 'This is what I'd call a five-star supper dish for two people, with the added bonus that it only takes about 20 minutes to prepare from start to finish. Serve it with plain boiled basmati rice and a salad of tossed green leaves.' Serves 2 Ingredients 12 oz (350 g) pork tenderloin 1 level teaspoon mustard powder 1 heaped teaspoon grain mustard 1 heaped teaspoon Dijon mustard 4 oz (110 g) small open-cap mushrooms 7 fl oz (200 ml) creme fraiche 1 dessertspoon groundnut oil 1/2 oz (10 g) butter 1 small onion, peeled, halved and thinly sliced 3 fl oz (75 ml) dry white wine salt and freshly milled black pepper You will also need a 9 inch (23 cm) solid frying pan. First of all prepare the pork by trimming it and cutting it into strips 3 inches (7.5 cm) long and 1/4 inch (5 mm) wide. Then prepare the mushrooms by slicing them through the stalk into thin slices. Now, in a small bowl, mix together the three mustards with the creme fraiche and, when you're ready to cook the pork, take the frying pan and heat the oil and butter together over a medium heat. Add the onion slices and fry them gently for about 2-3 minutes until they're soft. Using a draining spoon, remove the onions to a plate, turn the heat up under the pan to its highest setting and, when it's smoking hot, add the strips of pork and fry them quickly, keeping them on the move all the time so they cook evenly, without burning. Then add the mushrooms and toss these around to cook very briefly until their juices start to run. After that, return the onion slices to the pan and stir them in. Season well with salt and pepper, then add the wine and let it bubble and reduce slightly before adding the creme fraiche. Now stir the whole lot together and let the sauce bubble and reduce to half its original volume. Serve immediately spooned over rice. This recipe is taken from Delia Smith's Winter Collection. SharonCb o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Oct 18, 10 at 9:41 It's time for a new Cookalong. I got busy with getting ready for my kitchen redo. Would you believe that my mouse scroll wore out? Yup, I need to buy a new mouse. I blame it on the 1000's of pages of lighting fixtures I've been looking at. I just drew a name....ready? >>>>>>>>>>>>>>>>>>> Chase Sharon, pick the next subject, please. Post it right here and I'll get the new Cookalong set up. Nancy o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Oct 18, 10 at 14:14 Ooops didn't see this until now....thanks to a little nudge from Nancy! I'm going to change it up a bit and pick a meat. We love PORK TENDERLOIN and have gone through my repertoire several times. Would love some new ideas. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Oct 18, 10 at 14:28 Sharon, I've been staying away from meat, poultry, seafood and fish, so that there are no conflicts with religions or non- meat eaters. Any other ideas? Nancy o RE: /// Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Oct 18, 10 at 14:38 oh sorry, should have thought of that myself........ So how about HONEY ! o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Oct 18, 10 at 15:45 Honey is a good one!!!! Thanks Sharon. Here is a link that might be useful: Cookalong #36 ------ HONEY o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by seagrass (My Page) on Mon, Oct 18, 10 at 16:48 Here's a recipe using whole grain mustard in a silky, warm, crunchy potato salad that I found on Tastespotting. It serves 2, but I could eat it all myself lol. I like to make it as a side with grilled steaks. WARM POTATO SALAD WITH RED ONION, DILL AND WHOLEGRAIN MUSTARD (serves 2) Ingredients: 2 large waxy potatoes 2 Tbsp finely diced red onion 2 Tbsp good mayonnaise 1 tsp wholegrain mustard 1/2 tsp dried dill salt and pepper Method: Boil the potatoes, then place them in cold water to cool down. When cool enough to touch, peel and chop into large cubes. Add all the other ingredients and mix well. Check seasoning and add salt and black pepper to taste. Serve while the potatoes are still warm. seagrass o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Oct 18, 10 at 20:13 My computer died on 9/17 for 3+ weeks so I completely missed this Cookalong. MUSTARD CHICKEN 4 boneless chicken breast halves 1/2 of a juicy lemon Salt and freshly ground pepper Butter or margarine About 1/4 cup Dijon-style prepared mustard 1/2 cup unseasoned fine dry breadcrumbs Squeeze lemon juice over both sides of chicken, then season with salt & pepper. Melt about 1/ 4 cup of butter and brush both sides lightly with butter or margarine and place in shallow broiler-proof pan. Roast in preheated 425 degree oven, turning twice, for 15-25 minutes or until just barely tender. Remove from oven and cool slightly. Spread the flat side with a layer of mustard; then turn breast mustard side down into a bowl containing the crumbs. Press with fingers to make a thin layer of crumbs over the mustard. Return to baking pan, crumb side up. Repeat with the other 3 chicken breasts. Drizzle the remaining melted butter or margarine (should be about 2 Tbs. ��" if not, melt additional) evenly over the crumbs. (I like to brush the butter on to get it even but it takes practice to do it without messing up the crumbs.) Set broiler about 6-7†from heat and preheat. Broil until crumbs are crisp and golden brown. Watch carefully that crumbs do not burn. Serve warm or cold.