Jay, It puzzled me too and still does. Your freeze damage occurred in a manner that contradicts almost everything we've been told about freeze damage....like the fact that yours occurred on higher ground and not lower ground. Mine is always the opposite. The year the bed of black tomatoes survived freeze damage that severely injured or killed everything else, they were in the highest bed at the top of my sloping garden. I had thought that maybe you had some wind and it kept the damage from settling in uniformly, so your damage seems even more odd in the absence of wind. I also have had times where I thought the foliage from nearby trees protected some plants, but that didn't happen in your garden either. I guess it is one more oddball thing to add to the whole oddball year. Ilene, I've been thinking about those of you in northeastern OK and wondering what the 2009-2010 El Nino with all its excess rainfall will do to y'all and to your plants this coming spring. It seems like y'all have enough issues with excess moisture most years, and now to have the looming specter of El Nino on top of that.... The only issue with starting seed in the ground is that your whole crop will be very late, and you might not get any ripe fruit until fall. It's that whole pollination thing where the plants need to pollinate while temps are in the right range, and it is doubtful that direct-sown plants would be large enough to bloom while temps are in the right range. Still, you never know....if you have recurring cold fronts next year like we had this year, you might very well get fruit set all summer during the recurring cold spells. I love your description of the friends that remind you of the Baldwin Sisters! I always thought they were so funny. I didn't save any seed from anything because I am always so overwhelmed with trying to keep up with the harvest (more about the latest harvest in a minute) at the same time I ought to be saving seeds, but I can still save some from Tess's later this week because it still has several hundred tomatoes on it. In fact, if it ever stops raining, I need to pick those tomatoes today and dehydrate a bunch of them. First, I'll look at my seed envelope, because I'm thinking it was packed with oodles of seed, so I might not have to save any since there might be plenty from the original seed packet to share. Here's where Tess's Land Race Currant gets interesting: are you ready for a simple lesson in tomato biology? Tess's Land Race Currant, like all currant tomatoes, is not Lycopersicon lycopersicum like most tomatoes. Instead, it is Lycopersicon pimpinellifolium. It has extruded styles on its flowers, so it is very, very prone to cross pollinate. Because of the extruded styles, all currant tomatoes cross very easily with other currant tomatoes--that is one thing I know for sure. What I am not sure about is how readily they cross with tomatoes that are Lycopersicon lycopersicum. Most modern hybrid tomatoes have retracted styles, so likely wouldn't cross with Tess', but some heirloom tomatoes, especially those that have potato-leaved foliage, also have extruded styles so they might cross. And, even with beefsteak types of Lycopersicon lycopersicum, any fruit formed from double blossoms (also referred to by some as megablooms) may be crossed. So, saved unbagged seed of Tess's might or might not give you Tess's---which is why I'm hoping my seed packet of Tess's has a lot of seeds in it that are more likely to be pure. Another interesting thing about Tess's is that it mostly produces red fruit, but is not stable (perhaps because it crosses so easily?) and sometimes you get gold or pink or a sort of rosy-gold fruit. On this year's plants, I've had all red ones though. Either way....whether from the packet or from some seed I can save and ferment this week, I'll send you some Tess's seed this winter when we start exchanging seeds. I have tried to grow Tess's in ever enlarging (diameter-wise) cages and in ever-taller cages. Because it simply won't stop growing, and I hate to prune/top a healthy plant, I am thinking that an arched panel may be the best solution for it. I guess we'll know by this time next year if I'm right. Isn't Jay's plants' damage the oddest thing? I guess we should be grateful, though, that it was hit and miss because at least he didn't lose them all. When green tomato time arrives, I have a recipe for a green tomato cake that tastes like a spice cake, and for fried green tomato parmigiana. We're not mincemeat eaters either, so I don't make tomato mincemeat and I don't care for pickled tomatoes either. Earlier, I said I don't even try to save seed because I always get so overwhelmed by the harvest, which is exactly the case here this summer. The harvest was late but abundant and I have about 150 jars of food put up in the cellar, and an equal amount in the freezers. Looking at it all, I am kind of amazed to think it all came from our garden. Except for a steady flow of smallish numbers of tomatoes...with no more than a dozen or two large ones on any given day....and recurring rounds of peppers, the harvest has really slowed down......until yesterday. I went out to the garden to pick ears from the earlier of the two fall sweet corns, and this is what I ended up bringing inside just before dinner time: Hundreds of Tepin peppers to dry Dozens each of jalapenos and habaneros A good-sized mess of black-eyed peas (the last ones, because I then pulled the vines), A good sized mess of Royalty purple pod beans and a similar amount of Contender bush green beans A modest amount of okra About a dozen tomatoes (large ones only, still need to pick bite-sized ones from the six remaining bite-sized tom plants) and still need to pick big ones today from the containers in the back yard A few dozen ears of corn About a dozen pickling cukes So, today I'll be in the kitchen processing all of these one way or another, although I'm about out of ideas for hot peppers, having already canned pepper rings and pepper strips, frozen plain green jalapenos and roasted red and green chipotles, dehydrated jalapenos and habaneros down into either dried, ground power seasoning or chopped dehydrated pepper flakes, and dehydrated tepins. I've also made several batches of Jalapeno Jelly, Jalapeno Gold Jelly, and Habanero Gold Confetti Jelly. I am really getting sick of peppers. I guess I could make more salsa--I think we have plenty, but DS thinks we need much more. I could make pepper ristras, but in this humidity, they'd likely dry on the outside and mold inside. So, I guess I'll just make more of the same stuff I've already made....and I haven't made any vinegar/pepper sauce yet, so that's a possibility. The second fall corn should be ready to harvest in 10-14 days so I guess we'll know in a couple of weeks if it has beaten the frost and matured, or if the frost gets it first. I'm hoping for another frost-free month so I can harvest a lot more beans and cukes, but the rain/clouds aren't helping because they stall without sunlight and some heat. In a way, it is nice to have bowls and bags of produce stacked everywhere to process again, because the harvest really has dwindled down. Harvesting the last of the purplehull pinkeye peas was bittersweet--I hate to see the harvest end, but they produced copious amounts of peas from July through October, so that's a pretty good run, and we ate them almost daily 'in season' and still have plenty put up in the freezer for winter. I really need more cukes in order to make a batch of pickles, but the others aren't enlarging very much in the absence of sunlight. I guess I could make a half-batch of something. So far, the only pickled cukes I've done have been whole Dill pickles, bread and butter slices, and sweet pickle relish, so I am hoping to get enough cukes to make dill spears, dill relish, kosher dills and bread-and-butter stackers before the cucumber harvest ends. I tried to help myself in terms of NOT having an overwhelming harvest to process by saving pickling cukes and bush green beans for fall, and it helped a lot. I don't think I could have handled the harvest I had in July-August if I'd had to deal with cukes and bush beans at the same time. Still, because the tomatoes produced great, if late, and the peppers were overachievers (and still are, which makes it tempting to just pull the plants now and put an end to my pepper misery) month after month, I still had weeks where every flat surface in the house had piles of produce waiting to be processed, or in some stage of being processed. I wish there were a way to spread out the harvest more evenly but you really can't.....the veggies produce when they produce and that's just how it is. In a year like this, I really think I could produce almost an entire year's supply of veggies here....but, then, most years are not like this...most have half the rainfall we've had so far this year, so I should be grateful for the non-drought years because they are fairly rare. Still, I'm at the point where I never want to look at another pepper again....and my jalapeno plants are still heavily loaded. The rain, by the way, continues to fall, and we've had thunder and lightning since the early morning hours, but nothing violent. Dawn

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.

o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by walnutcreek (My Page) on Sun, Feb 12, 12 at 16:05 CHICKEN IN HEAVENLY WINE SAUCE 1/4 cup plus 1 tablespoon all purpose flour 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1/2 teaspoon crushed dry oregano 4 skinless, boneless chicken breast halves 1/4 cup butter 1/4 cup plus 1 tablespoon olive oil 8 ounces sliced fresh mushrooms 1 cup Marsala wine 1/2 cup sherry wine Clean and rinse chicken, place between sheets of plastic wrap and using the side of a square mallet pound chicken breast to 1/4 inch thickness. In a shallow dish or bowl, mix together the flour, salt, pepper, and oregano. Coat chicken pieces with the flour mixture. In a large skillet, melt butter in the oil over medium heat. Place chicken in the pan and lightly brown, then turn over chicken pieces and add mushrooms and any remaining flour mixture. Pour in wine and sherry. Cover Skillet and bring to boil, then reduce heat to simmer,and cook for 10 minutes, turning chicken once, cook until no longer pink. Serve over egg noodles or your favorite pasta, topped with the wine sauce. Serves 4 SPICY WINE MUSTARD 3/4 cup brown mustard seeds 3/4 cup yellow mustard seeds 1 cup white wine vinegar 1 cup dry white wine 1/4 cup EVOO 1/4 cup sugar 2 tablespoons dry mustard (Coleman's) 1 tablespoon sea salt 1 - 2 teaspoons red pepper flakes 1/2 teaspoon freshly ground black pepper Put all ingredients into a deep, medium-sized bowl, stir well, cover and leave on countertop at room temperature, stirring once or twice, for 24 hours. Transfer bowl contents to a food processor puree until creamy. Transfer mustard to jars, seal tightly and refrigerate. Makes about 3 cups. APPLE, CHICKEN, AND WINE 1 whole fryer chicken 1 whole apple 1 cup apple juice or 1 cup white wine Salt and pepper Sprinkle salt and pepper all over the inside of the chicken. Put the whole apple inside the chicken cavity. Place chicken breast side down in a crock pot. Pour apple juice or wine around the chicken. Cook on low 4-6 hours. SHALLOT AND WINE BUTTER 1 shallot, finely chopped 3/4 cup dry red wine 4 oz butter cut into small pieces Salt and freshly ground pepper to taste Bring the shallots and wine to a boil in a small saucepan over moderate heat. Boil until all the wine has evaporated, about 10 minutes. Remove from the heat and whisk in the butter, salt, and pepper until the mixture is smooth except for the pieces of shallot. Refrigerate for 1 hour before serving. To serve with steak, top each steak with 1 to 2 tablespoons of the butter. BLACKBERRY WINE CAKE 1 Duncan Hines white cake mix 1 3-oz. box blackberry Jell-O 1/2 cup salad oil 4 eggs 1 cup blackberry wine 1/2 cup chopped pecans Preheat oven 325 degrees. Combine all ingredients except pecans. Mix on low speed until moistened then on high for 2 minutes. Grease and flour a 10 inch Bundt pan. Sprinkle pecans on bottom and side of pan. Spoon batter to cover pecans. Bake 1 hour. GLAZE: 2/3 stick butter 1/2 c. blackberry wine 1 1/4 c. powdered sugar Combine butter, sugar, and wine, bring to boil. Punch holes in cake with ice pick and pour half of glaze over cake while in pan. Let stand 30 minutes. Turn out and pour glaze over cake. PARMESAN WINE RICE 1 tablespoon butter 1 medium onion, chopped 1 clove garlic, minced 1 cup chicken broth 1 cup uncooked rice 1 cup dry white wine 1/2 cup grated Parmesan Melt butter in heavy medium skillet over medium heat. Add onion and garlic; cook 8 minutes or until translucent. Stir in broth, rice and wine. Bring to a boil. Reduce heat to low; cover and cook 25 minutes or until liquid is absorbed. Stir in grated Parmesan and serve warm. Serves 4 o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Feb 13, 12 at 10:28 A big Thank You to all that participated in this thread, there are some really good recipes here. I just pulled a name for the next Cookalong. ~~~~~~~~~~~~~~~ bbstx ~~~~~~~~~~~~~~~~~~~ Please choose the next focus ingredient. Try to pick something you have a special interest in. If it happens to be something that has been covered in the older Cookalongs, that's fine, especially if it is basic. All the older Cookalong threads are in the FAQ. Think about Seasonal, Fresh, Basic, and Readily available ingredients.... If you have questions, you can email me through GW. I will check back here and then set up the new Cookalong. Nancy o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Mon, Feb 13, 12 at 12:51 A little late, but I think worth mentioning here. I had been meaning to try this since I first chose wine for the cookalong. Recent conversations about mussels and fennel finally got me to do it today for lunch. I winged it but here's approximately what I did: Saute about 3/4 cup small-diced fennel and a minced shallot in butter with a pinch of salt. Add some thyme, a pinch of saffron, and 1.5 cups or so wine. (I used Gewuertztraminer, as recommended in Patricia Wells' "The Paris Cookbook" for its slightly sweet note.) Reduce wine by half and add scrubbed mussels. Steam for about 3 minutes or until they open. If some open earlier than others remove them so they don't overcook. Once all the mussels are done, remove them from the pan and add a dollop or two of creme fraiche to the broth. Adjust seasoning to taste. I think that's about all I did. I ended up eating the full 2.5 pound bag, plus half a baguette to sop up the sauce. It was awesome! o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Feb 13, 12 at 15:42 The next topic is #41 - Greens - Cooked and Raw Here is a link Here is a link that might be useful: Cookalong #41 Greens, Cooked and Raw o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Feb 19, 12 at 8:19 I'm reporting back way late on my cooking with wine attempt. I made Ruthanna's French Bean Soup, and know it would have been wonderful if......I didn't burn it. Yes, I actually managed to burn soup. We were up in Oklahoma where I have a substandard set of pots and pans, basically camping gear, cause I don't want to spend a lot of money on another set of pots and pans. Anyway, the soup pot I used is very thin aluminum. It was already cooked earlier in the day, and tasting delicious. DH had to go on an errand, and while he was gone, I turned the soup back on to heat up for dinner, and sat down with my cross stitch. Big mistake. When DH got home, he headed for the kitchen,stirred the soup, and announced, "Did you know the soup is burning?" Aaahg! Oh, well, it was still edible, and I'll definitely make it again, but I was very disappointed that I did something so stupid. Ruthanna, I think I'm drawn to your recipes. I'm sure I've made more than one other of your recipes. If you had a cookbook, I'd probably buy it. I do have one question about the recipe. In the last part of the instructions you say to remove the cinnamon sticks, but there are no cinnamon sticks mentioned anywhere else in the recipe. I didn't have any, so I added a dash of cinnamon to the soup. Sally o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Fri, Feb 24, 12 at 0:53 I'm late checking back here too...I did make the dessert that Lindac posted. Oh man was it good!! My group loved it. Photobucket I have my eye on several recipes posted here that's for sure. Glad to see the cookalongs back in action. David

Yes Margaret, they do take some mowing, but I can get them all done in an hour now at a brisk pace having just sold the big ride on mower, it was an animal! Hi Christopher, trouble with our English sun is that its a bit elusive, here one moment and gone the next! That said, my plants do seem to be doing well in what sun we do get and the fact that they are permanently in the g/h and catching whatever rays they can, seems to suit them very well. There's plenty of ventilation in there as it can get rather hot on a sunny day. I hope your cuttings do well for you too. Gill UK