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How To make Basic Mustard and Variations
Jim Vorheis 1/4 c Dry mustard
1/4 c White wine vinegar
1/3 c Dry white wine
1 ts Sugar
1/2 ts Salt
3 Egg yolks
Lime Mustard: 3/4 ts Grated lime peel
1 1/2 ts Lime juice
Tarragon Mustard: 1/2 ts Crushed tarragon
Spicy Mustard: 1/4 ts Ground turmeric
1/4 ts Ground cloves
Tomato Mustard: 1 ts Paprika
1 tb Chopped pimento
1/2 c Tomato paste
Blend all ingredients except egg yolks and let stand 2 hours. Beat egg yolks into mixture. Cook, stirring constantly, over hot (not boiling) water until slightly thickened, about 5 minutes. Cover and store in refrigerator for up to a month. LIME MUSTARD: When adding egg yolks, also add lime peel and juice and follow basic mustard recipe. Serve with lamb, chicken or fish. TARRAGON MUSTARD: When adding egg yolks, also add tarragon and follow basic mustard recipe. Serve with lamb, chicken, shrimp or steaks. SPICY MUSTARD: When adding egg yolks, also add turmeric and cloves and follow basic mustard recipe. Serve with ham, hamburgers or hot dogs. TOMATO MUSTARD: When adding egg yolks, also add paprika, pimento and tomato paste and follow basic mustard recipe. Serve with seafood, hamburgers, hot dogs or ham. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
How To make Basic Mustard and Variations's Videos
????????Mustard Mastery: From Dijon Delights to Provençal Pizzazz!
Ah, mustard, that golden elixir that's not quite Provençal but has found its way into the heart—and onto the baguettes—of every French region, including my beloved Provence.
In this video, I'm going to unveil the secrets of making an authentic Dijon mustard. It's so easy, even my neighbor's cat could do it—if she had thumbs, that is. You'll need no fancy skills, just a willingness to embrace the mustard seed's humble magic.
But wait, there's more! I'll also guide you through crafting a mustard with a Provençal twist, infused with the flavors of our sun-kissed region. Imagine slathering this on your sandwich or whisking it into a vinaigrette that sings with the notes of the south of France.
This isn't just mustard, mes amis; it's a jar of joie de vivre that will keep in your fridge for months, ready to add a dash of je ne sais quoi to your favorite dishes.
So, roll up your sleeves and join me in the kitchen. We're about to turn the ordinary into the extraordinary with a spoonful of mustard and a dash of Provençal flair. Bon appétit!
INGREDIENTS
100g of brown mustard seeds (I used yellow mustard seeds, as they are less strong in flavour)
9 Tbs of dry white wine
7 Tsp of white wine vinegar
1 Tbs of salt
8 large deseeded black olives
1 Tbs of dry rosemary
2 Tbs of olive oil
UTENSILS
A bullet-type blender
A set of measuring spoons
A tablespoon
2 glass jars of around 200g countenance each
A chopping board
A kitchen knife
A mortar or an electric blender for spices
Let the mustard sit in the fridge for 3 to 4 days to combine and develop flavours. If the mustard turns out too thin, you can add a bit of water to liquefy it. It will keep in the fridge for a few months. You can add a layer of oil to prevent surface oxidation.
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#MustardMastery #DijonDelights #ProvençalPizzazz #FrenchCondimentCraft #HomemadeMustard #CulinarySkills #KitchenDIY #AuthenticCooking #FlavorPacked #GourmetAccompaniments #VinaigretteEssentials #SaladDressingDIY #FrenchCuisineSecrets #CondimentTutorial #EasyMustardMaking #FoodPreservation #RegionalRecipes #ProvenceFlavors #MustardMagic #CookingWithPassion
Let's Can Some Mustard! Super Easy!
Are you still buying mustard at the grocery store? I think it's time we fix this! What's your favorite type of mustard?
xoxo,
Carter
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Rack of Lamb Recipe with Rosemary and Dijon Mustard - Eat Simple Food
Recipe:
This simple oven roasted rosemary, dijon, and mustard rack of lamb recipe is flavorful and delicious. Rack of lamb is also easy to cook with a couple small nuances that I'll walk ya through. The lamb rack is visually gorgeous, tasty, and also very tender.
How To Cook Rack Of Lamb
Let meat sit at room temperature for 30 minutes before cooking.
Preheat the oven to 450F and line a baking sheet with aluminum foil.
Buy the ribs already Frenched from the grocery store. Wrap them in aluminum foil so they don't burn.
Mix together the marinade. Make it thicker with more mustard if you like and less oil and lemon or make it thinner by using less mustard.
You don't need to sear the lamb rack before popping it in the oven. It will be too wet with the marinade. The oven will work it's magic and make a crispy top crust on the rack of lamb.
Cook for 20 minutes for rare or 25 minutes for medium rare. If in doubt, undercook lamb. It can always be put back in the oven or cut and seared crispy on the sides. YUM!
If the rack of lamb is not crispy on the top at 20 minutes into the cooking time then turn on the broiler for a couple minutes on low. Watch it carefully, so that the top doesn't burn.
Rest for 15 minutes loosely covered before slicing.
Variations on Dijon Rosemary Rack of Lamb
Lamb generally has a strong and earthy flavor compared to other boring meats :). Flavors that go well with lamb and can be substituted in this rack of lamb recipe include herbs like sage or mint and spices like cumin or coriander.
Don't be afraid to try a little of your favorite herbs or spices. The recipe modification will work, especially if you start in small quantities.
Use more mustard in the marinade if trying to focus on that sharp tangy flavor. This will make the marinade thicker (especially if you reduce the oil and lemon juice by a touch) and will also make it crust up nicer.
Use less mustard if you want a thinner marinade with not as strong of a mustard flavor. It's all about your mustard preference as well as thickness of the marinade, baby!
What does Frenched Rack Of Lamb Mean?
Frenching means to cut the meat away from the rib or chop and expose the bone. Buy a frenched rack of lamb rack from the grocery store and take that work out of the equation. They are generally already Frenched but double check with the butcher if you're not sure.
Frenching a lamb rack is mostly about presentation and elegance. Having said that, if you cook that slender rib with a little bit of meat and fat it will burn because there is so little of it.
If you didn't buy the lamb Frenched and don't want to figure it out yourself then just wrap it up in aluminum foil so it doesn't burn. The steamed meat portion may be a little overcooked and tough because it will cook uneven but it will still be edible, although there won't be a lot of it. Waste not, want not.
Rack Of Lamb Recipe FAQS
How many ribs are there in a rack of lamb?
Generally 8 ribs and they are taken from ribs 6-12 if you care :). Double check though because it could be a 7 or a 9 rib rack of lamb.
How many people does a rack of lamb feed?
It depends how big the rack is. 8 ribs are generally in a rack. If the ribs are larger it could feed 3-4 people a portion of 2 ribs each. Hungrier people will eat 3-4, especially if the ribs are smaller. Cook two racks if unsure - it really doesn't take any longer to prepare or cook.
How much does a rack of lamb weigh?
Lamb racks generally weigh 1 to 1 ½ pounds.
What's the difference between New Zealand and American Lamb?
Lamb from New Zealand is generally a smaller breed, grass fed and gamier, and slaughtered younger. American lamb racks are generally a larger breed (thus larger ribs), have a little more grain in their diet, and are less gamey as a general rule.
Serves 2
Ingredients
• 8 bone rack of lamb, trimmed & frenched
• 1 ½ Tbsp olive oil
• 1 Tbsp dijon mustard
• 2 Tbsp lemon juice
• 1 ½ Tbsp rosemary, chopped
• 1 tsp salt
• ¼ tsp black pepper
Instructions
• Let lamb rack sit at room temperature for 30 minutes
• Move oven rack to 8 below broiler. Preheat oven to 450F.
• Wrap the exposed bones in aluminum foil ( so they don't burn - see pic).
• There should be a layer of fat on the top of the rack of lamb - leave it there.
• Mix all ingredients in a bowl and rub on rack of lamb, making sure to get the sides and beneath and/or around the layer of fat.
• Cook (fat side up) in a roasting pan or a jelly roll pan ~ 20 minutes for rare (internal temperature ~125F) or 25 minutes for medium rare (internal temperature of ~135F).
• Rest 15 minutes loosely covered in aluminum foil before slicing.
•Add salt to taste. Serve with mustard if ya like. Happy Eating! Beckie
Lentils and Mustard Greens - Medieval Recipes
Today we prepare two medieval vegetable recipes: lentils and mustard greens. These two recipes show common ways to cook vegetables and legumes in the late Middle Ages, to prepare a meal simple but colorful and loaded with flavor according to the taste of this period.
Ingredients:
lentils
mustard greens
eggs
aged pecorino
olive oil
saffron
fresh herbs (thyme, marjoram, rosemary)
salt
Fava Beans - Ancient Roman Recipe:
Medieval Beans - Black-Eyed Peas:
For more info check out our blog:
If you liked the music on this video check our music and art channel:
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Music by Lilium Aeris
Andrea Tuffanelli - lute
Serena Fiandro - gemshorn
Reis glorios - Giraut de Bornelh (c. 1138 – 1215)
#medievalrecipe #medievalfood #lentils #mustardgreens
Making Mustard at Home Part 2 Mustard Recipes
This video is the second of 2 videos showing the whole process for making every element of a jar of mustard at home.
Part 1 covers growing mustard, threshing, screening and winnowing the mustard seed
Part 2 covers grinding the seed into mustard flour and three separate mustard recipes
English Mustard
Wholegrain Mustard
Hot Dog Mustard
Music credits: YouTube &
Artist = Earth Tree Healing
Composer = Claudine West
Website =
Homemade Mustard from Scratch (3 Ways)
Homemade Mustard is where it’s at. Today we’re going to transform the humble, ancient mustard seed into 3 completely different styles of mustard - French style “Dijon”, English and even a mustard made with beer. Cook awn. ???????? Adam
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English Style Mustard…
1/2 cup Mustard Powder (Colman’s Brand) *loosely packed
2 tbsp Apple Cider Vinegar
1 1/2 tbsp Water
1 1/2 tbsp Sugar
1/2 tsp Salt
French “Dijon” Mustard…
3/4 cup Brown Mustard Seed
1/4 cup Dry White Wine
2 tbsp White Wine Vinegar
1-3 tbsp Water
2 tsp Salt
2 tsp Sugar
Beer Mustard…
1/4 cup Yellow Mustard Seed
1/2 cup Brown Mustard Seed
1/2 cup Apple Cider Vinegar
1 cup Beer, divided
5 tbsp Brown Sugar
1 tsp Salt
*Use sugar (sweetness) to cut the mustards bitterness and acid (wine, vinegar) to temper the heat.
**I usually make sure to let all mustards sit in the fridge for a day or two to mellow out before using.
***Salt and sugar measurements are starting points and recommendations. Be sure to adjust seasoning to taste.
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