mustard and miscellany

A story of love and hate

Happy Halloween! October 31, 2012

Filed under: Uncategorized — Mustard and Miscellany @ 10:20 am
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I’m not dressing up for Halloween this year, but if I was…

I wouldn’t be this, because I’m not a “sexy costume” kind of girl

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Although, actually, this isn’t a very sexy costume

Photo credit: Newegg.com

I might be this

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Look how happy this guy is! Behold the power of mustard!

Photo credit: Neighborgoods.net

But because I’m not a big costume person in general, I’d probably be this

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Photo credit: Zazzle.com

If I had a dog, I’d make it dress up like this

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Photo credit: Geekalerts.com

And if I had kids I’d make them eat this

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Photo credit: Sippycupmom.com

And these

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Photo credit: Damndelicious.tumblr.com

Good thing I don’t have a dog. Or kids. Although I think both those foods look pretty great, with more mustard, obviously.

Regardless, whatever you’re dressing as/dressing your dog as/eating this Halloween, have a great and safe one!

Cheers,

Stephanie

 

Un-recipe: Spam Hash October 9, 2012

Filed under: Uncategorized — Mustard and Miscellany @ 11:47 am
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Remember those yummy mustard-roasted potatoes I posted the other day? Well, as delicious as they were, there were a lot of leftovers. I was looking at them one morning and thought…mmm…breakfast. I love ham hash using Easter leftovers, but alas, no Easter or ham to be seen. And then my eye fell on this distinctly non-gourmet can in the pantry…

Photo credit: Spam

Ohhhhh yeaaahhh. This is pretty fancy-dancy. So, Spam hash it was. And it was really, really good.

This is an un-recipe because I threw it all together. Sauteed some chopped celery and onion in olive oil, added cubed Spam and the leftover mustard potatoes, some crushed dried rosemary, and let them whole thing cook a while longer until the Spam was a little browned on the outside. Topped with a couple over-medium eggs…

Don’t turn your nose up until you’ve tried it!

Cheers,

Stephanie

 

Recipe: Mustard-Roasted Potatoes October 5, 2012

Filed under: Uncategorized — Mustard and Miscellany @ 12:10 pm
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Another side dish using mustard today! This one brought to you by Epicurious and it’s a good one: Mustard-Roasted Potatoes. Just as the recipe said, these came out creamy in the center while nice and crunchy-roasted on the outside. The mustard taste was definitely there but not in any way overpowering. I and my dining partners thought these were really delicious. I don’t think I’d serve them with an entree using mustard, or even something with a rich sauce – the flavor of the potatoes is so nice that they stand alone with a simple meal. We had them with grilled ribeyes and steamed broccoli.

The recipe called for whole-grain mustard and while you could use a creamy mustard and still achieve a nice flavor, I think the whole grain adds a nice texture to the potatoes that is really worth it. We used a Temeraire Dijon, not the smoother Temeraire Dijon that I used with the Pork Chops in Mustard Cream Sauce (and if you haven’t tried those, go do so now…I’m drooling just remembering how good that was) but a grainy version.

Strangely, I can’t find it online anywhere so maybe it has been discontinued or something? Regardless, it was great but I imagine any nice grainy mustard would do quite well. EDIT: The oh-so-helpful-and-awesome Nichole from Eating in Madison A to Z let me know that Temeraire is now Musette mustard! I still can’t find the grainy one online and even the creamy Dijon appears to be out-of-stock many places, but at least now we all know what we’re looking for. Thanks so much, Nichole!

This recipe calls for 3 lbs. of potatoes so it makes a decent amount of food. The leftovers are good heated up on their own, but I ended up turning them into a definitely low-brow but absolutely delicious dish a few days later…you’ll just have to stay tuned for that. I used a mix of small yellow and red thin-skinned potatoes for this. Definitely use thin-skinned potatoes, this wouldn’t have nearly the same results with a baking potato like Russets. I also omitted the lemon zest simply because I didn’t have a lemon and don’t care much for lemon in savory dishes. Otherwise, I pretty much followed the recipe – mine had to bake a bit longer because the oven was having some issues, but just stick a knife in them from time to time and you’ll be able to gauge when the centers are nice and soft.

Printable recipe

Mustard-Roasted Potatoes (Feeds 6-8)

Ingredients:

  • Nonstick vegetable oil spray
  • .5 cup whole grain Dijon mustard
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. (.25 stick) butter, melted
  • 2 Tbsp. lemon juice
  • 3 garlic cloves, minced
  • 1 Tbsp. dried oregano
  • 1 tsp, sea salt
  • Fresh ground pepper
  • 3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, diced

Directions:

  • Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray.
  • Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat.
  • Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer.
  • Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.

I think these are good enough to be served to company, but also simple enough that whole-grain-mustard-loving-children would gobble them up. Great recipe, please do try it and let me know what you think. And check back to see how I bastardize the leftovers into a recipe that will appall food snobs everywhere!

Cheers,

Stephanie