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Dijon mustard (Moutarde de Dijon) is a traditional mustard of France, named after the town of Dijon in Burgundy, France, which was the epicenter of mustard making in the late Middle Ages and was granted exclusive rights in France in the 17th century. First used in 1336 for the table of King Philip VI, it became popular in 1856, when Jean Naigeon of Dijon replaced the usual ingredient of vinegar in the recipe with verjuice, the acidic juice of unripe grapes.The main ingredients of this condiment are brown mustard seeds (Brassica juncea), and white wine, or a mix of wine vinegar, water and salt designed to imitate the original verjuice. It can be used as an accompaniment to all meats in its usual form as a paste, or it can be mixed with other ingredients to make a sauce. The term "Dijonnaise" refers to a blend of Dijon mustard with mayonnaise.
I love capers as an ingredient, except for one thing: the tendency they have to roll off things. They're round, so that's inevitable. But, when they're part of a sauce, there's always an uneven distribution: some capers pool together in one bite, while the next bite might not have any capers...
Cabbage is traditionally used for colcannon but Brussels sprouts (if you like them) also work well. Adding the preserved lemon gives a lovely sour tang to the colcannon. A good smoky tasting whisky is ideal for the sauce. This is an easy and quite simple dish to make.
2 x pieces...
Paprika Dijon Meatloaf
Dijon Meatloaf Sliced by TodayInTheKitchen posted 1 Aug 2019 at 8:36 PM
When learning how to cook 25 years ago, I started with simple recipes like meatloaf. Over the years, I have made hundreds of meat loafs and tried many different combinations. Paprika Dijon...
Mustard ice-cream might sound a bit strange but well… someone had to do it. Dijon, which is after all quite a sweet mustard, is intended to add a tang to the ice-cream which compliments the anise tarragon flavour. The basic ice cream recipe is a kulfi (an Indian ice-cream) and the great thing...
Fresh clams are a delight. I bought these from The Goods Shed - an indoor market in Canterbury which has a very good fish stall. To make them go further I added some mussels. This cooks in no time at all and makes a great light lunch with some crusty bread to mop up the juices.
4 pork chops
175ml chicken stock
2 tbsp. Dijon mustard
Use an ovenproof casserole dish.
Coat the chops in seasoned flour.
Fry the onions until soft then remove and keep aside.
Fry the pork chops until browned
Add the onions, sherry and...
Its all about sweet, sour and salty and then the kick of hot mustard. Use fairly sour plums if you can. I used skinless ‘bone-in’ chicken thighs but you could use legs or drumsticks. Skinless chicken works best for the glaze, I find. You could leave out the shallots but the whole garlic cloves...
We used this on grilled ham and fontina cheese sandwiches, but it would also be great with poultry or pork chops/loin/tenderloin.
1 cup fresh blackberries
1/8 cup finely diced sweet onion or shallot
1/4 cup Dijon mustard (recipe below if you want to make your own or use purchased)
I’d been meaning to try this technique for making pull apart bread for a while now but have been pondering what kind of filling to use. The CookingBites Recipe Challenge: Mustard offered the perfect opportunity to experiment. I used a method (but not the recipe) described here. It was far...
Yes, this one is very simple, but I love the way it turned out.
2 tablespoons Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon Dijon mustard
4 chicken breasts, trimmed of skin and fat
1. Whisk together Worcestershire sauce, oil, and, mustard.
I discovered mustard kale at Ocado, the on-line supermarket I use. Never having tried it before I was intrigued. I’m not a particular fan of kale but I liked the slightly bitter flavour of this one. It did take a lot of cooking though, as the leaves are quite fibrous. You could substitute...
I love mustard. I usually have anywhere from 3-6 different kinds of mustard in my fridge. Laying in bed this morning I was thinking of some possible cool ways to use this special ingredient (I love these challenges because it makes me think outside the box ala my Michigan cookingbites brethren...
We really like this and have been making it for years. We change up the fruit, but usually stick with melons.
1/2 cup Dijon mustard
1/4 cup sweet-hot German mustard
1/4 cup whole-grain German mustard
(the original recipe just called for 1/2 cup German mustard)
1 Tbsp Chinese hot...
I figure it is about time to post some of my own recipes.
I am so NOT a sweet tooth, so I minimize the amounts of sugars I add to mains. Instead of brown sugar, I prefer the punch that maple syrup adds - besides I live in Maple Syrup country, and plan to tap a few trees next year. But there...
Moroccan Spiced Fish with Fennel, Leek and Cream Sauce
Ingredients (to serve 4)
2 tbsp olive oil
3 tsp ras el hanout
4 thick pieces of firm white fish (I used cod)
1 large bulb of fennel, sliced thinly
1 large leek, sliced thinly
2 cloves of garlic, chopped finely
½ tsp turmeric
100 ml dry...
This is a recipe from the Burger Meisters cookbook by Marcel Desaulniers. These are GREAT burgers!
Fresh Sage Tortillas
2 cups AP flour
2 tsp baking powder
2 tsp salt
1 tsp minced fresh sage
1 Tbsp vegetable shortening
1/2 cup plus 6 Tbsp warm water
Shift flour, baking powder and salt into a...
Growing up in a hospitality business, one learns the tricks of the trade regardless whether you employ these creative endeavors or not .. Here is a family home made Dijon from scratch ..
1 large shallot or if you prefer a médium sized onion ( I use shallot )
2 Cups of French...